Wednesday, September 7, 2011

Madaket Tacos Del Mar

Hello friends,  before I share some of my vacation photos and an amazing Nantucket recipe, I would like to remind you that we still have the Cuisinart® 3-Cup Mini-Prep Plus Food Processor giveaway. This giveaway has been extended to  September 10th at midnight. The winner will be announced Monday September 12th  So if you haven't entered yet you still have a few extra days to do so.  Thanks!

Also check out a giveaway at the Cooking Underwriter.  We both have been celebrating out 1 year anniversary with giveaways and Shelia has taken a page out of my book (I am so flattered) and purchased this fabulous The Best of Gourmet: 20th Anniversary Edition.  So please go check out the Cooking Underwriter and sign up to win!

Oh, do I have an amazing recipe to share with you... this comes straight from Madaket Beach in Nantucket.  My brother and I arrived to Nantucket around 3:30 and were greeted with fresh beach air and the sent of jasmine and honeysuckle. We were also greeted by my (tanned) dad and 2 lobster rolls with our names on them.  (Check out Calamity Kate on Facebook to see a picture of the lobster roll) The drive to Wild Rose Cottage (our home in Nantucket) was great, with the windows open and lobster in our mouths we were on vacation!!!
That night we met my cousins S and J and their kids Little S and Little E at Madaket Beach for a beach dinner and awesome sunset.  My parents had made grilled swordfish and shrimp tacos with homemade guacamole. It was the perfect first night... family, beach and fish tacos

 Makes 3 cups
"We use a knife to chop the avocados, which makes a chunky dip. It is very important to use Haas avocados from California. They're not the pretty green ones you see in the market, but the earthy brown ones. They are ripe when they just give to the touch. I am not a cilantro fan, so add it if you love it. Serve at room temperature with yellow or blue corn chips"
4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salte
1 teaspoon freshly ground black pepper
1 medium tomato, seeded and small diced
1/2 cup fresh cilantro, chopped

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.)   Immediately add the lemon juice, Tabasco, onion, garlic and cilantro and toss well. Using  a sharp knife slice through the avocados in the bowl until they are finely diced, and the tomatoes, salt and pepper. OR put everything into a food processor and turn on and off until well mixed and chunky.
Madaket Tacos Del Mar

A Calamity Kate Family Original

2 pounds swordfish chunks
1 pound shrimp, peeled, De-tailed and De-vained
1/2 pound shredded Cheddar
2 red onions, sliced thinly
2 medium ripe tomatoes, diced
1 bunch fresh cilantro
1 cup sour cream
3 cups guacamole
1 jar corn salsa (optional) from Trader Joe's
Grill the shrimp and swordfish with a drizzle of olive oil, salt and pepper. Chop the shrimp into bite-sized pieces and mix into the swordfish. Make a taco with corn or flour tortilla. Layer on corn salsa, guacamole and cheese. Top with shrimp and swordfish, tomatoes and cilantro for the perfect beach dinner.  This meal would also be terrific at the park, at a picnic or in your back yard. Enjoy!
Makes 8 tacos

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Cheers, Kate