Pistachio & Cilantro Pesto Shrimp Tacos / Marquez Danzon No. 2

You'd be hard pressed to find a native Angeleno who is not completely addicted to Mexican food. We're also guilty of constantly tinkering with the very basics that we love so much. When I saw this original and refreshing twist on shrimp tacos in last month's issue of Sunset Magazine, I couldn't wait to give it a try - especially since it appeared so simple that even I, the slowest home chef west of the Rockies, guessed that I could probably get it done in 20 minutes or less. Amazingly, that turned out to be the case. While the shrimp were grilling, I threw together a light lemony slaw and warmed up some tortillas on the stove.

Pistachio and Cilantro Pesto Shrimp Skewers
(Adapted from Sunset Magazine)

1 cup lightly packed cilantro sprigs (yes, even the stems!)
1/4 cup olive oil 
1 lime, zested and juiced
1/4 teaspoon salt 
1/8 teaspoon ground coriander 
1/2 cup toasted, unsalted pistachios 
1 pound large shrimp, peeled and deveined 

Heat grill to high. 

In a food processor, combine the lime juice and zest, olive oil, and cilantro. Pulse a few times to combine. Add in the salt, coriander, and pistachios, scraping down the sides of the bowl as needed, until your pesto is smooth.

Coat the shrimp evenly with the pesto, and skewer. (I use metal skewers, but wooden ones soaked in water for 30 minutes would be fine as well.) Grill for about two minutes per side, or until pink, being careful not to overcook them. 

Serve with cole slaw (my recipe below), warm tortillas, and extra lime wedges. (I'll be adding fresh cut corn and cotija cheese next time.)

{As my husband likes to say: "how can this be bad?"}

{We told our nut-allergic friend that this was "epi-pen worthy"}

{Shrimp, ready for the grill}

{Lemony Slaw - recipe below}

Light Lemony Slaw 

1 tablespoon mayonnaise
2 tablespoons sour cream or greek yogurt (anything goes here - full fat, non fat, etc)
1 tablespoon sugar
zest and juice of one lemon
One pound shredded cabbage, carrot, and/or broccoli mix
1/4 cup chopped fresh parsley
1/2 cup chopped fresh scallions
salt and pepper to taste

In a bowl large enough for the finished amount of slaw, whisk together the mayonnaise, sour cream or greek yogurt, sugar, and lemon zest and juice. Add the cabbage mixture, parsley, and scallions and toss well. We like this with plenty of pepper.

{My patented tortilla-warming technique. Violin-calloused fingers come in handy here, but are not required}

For a musical pairing, enjoy Gustavo Dudamel and the Simon Bolivar Youth Orchestra's vivacious performance of what has been affectionately dubbed the "Second National Anthem" of Mexico: Arturo Marquez's Danzon No. 2. It's zesty, fun, simple, and loaded with Latin flavor. I dare you not to dance while listening to it. (Another fun connection: Mexican-born Marquez spent his childhood here in Los Angeles before returning to Mexico for college.)

Salted Pistachio Dark Chocolate Macarons / Ravel Piano Concerto

Last week, I received an incredibly sweet birthday present from a good friend and colleague at Pacific Symphony: a cookbook entitled "Mad About Macarons." On opening the gift, I was touched that my friend had thoughtfully indulged my obsession with decadent baking. But the more I learned about macarons - and even about the author of the cookbook, who is a musician herself - the more special the gift became.
 

{at various stages of preparation}

Having never made macarons before, I was unaware of just how much time they require to achieve the most perfect results. First, the egg whites age in the fridge for 4 to 5 days before being beaten. Once the shell batter has been prepared and carefully piped onto baking sheets, it rests on the counter to set for about an hour before baking. Finally, the fully baked and assembled macarons themselves taste best after spending at least 24 hours in the fridge.

But the end result was well worth the wait(s). Despite my wondering if I was doing everything right (because there is just so much that can go wrong: cracked/bubbly/hollow shells, the dreaded lack of "feet"...), it all worked out in the end - thanks to graceful aging. What a fitting birthday metaphor... especially reassuring since this year's my 30th.

{cooling off below the book that made the process relatively foolproof}

I made very few changes to the recipe outlined in the book. My most substantial addition was a sprinkling of Maldon salt to enhance the flavors of both the ground pistachios and the dark chocolate. And for color, I added a few grams of cocoa powder to the shell batter.

{Sadly, no chocolate for Poochini!}

Musical pairing: the first movement of Ravel's Piano Concerto in G major. It is a joyful explosion of flavors and colors; sophisticated, but with a palatable sense of whimsy and fun; and exquisitely French in a very modern way. Enjoy!