“Locatainable”

You know when you’re trying to describe a new restaurant, grocery store, or other hip food situation that is natural, organic, local, sustainable, blah blah blah? Well Jesse got to the point and named this fairly recent phenomenon “locatainable” (yes, a relatively obvious word, but effective nonetheless). Portland and Minneapolis bleed this type of food (a new urban trend?), but apparently Duluth only has a few options for shopping and dining with this intent and mindfulness. If, however, you’re visiting D-Town in the near future and want to spend your fortune on locatainable greatness, definitely check out At Sara’s Table Chester Creek Cafe (a wordy title, yes.) Order the tempeh ruben sandwich and spread the word on its fabulousness.

I didn’t photograph my lunch because I knew I’d want to take a million pictures of our little family dinner tonight. Jamie, Jesse and I collectively made fish tacos (with Jesse’s homemade corn tortillas and my red cabbage slaw), roasted corn salsa, green salad and Jamie’s Thai sangria. This was a complete team collaboration, almost satisfying my constant need to cook lavish meals with two of my favorite people. Thank you, friends. (And btw, the trout was so locatainable that is was caught wild right out of Lake Superior!)

I spent the better part of my night trying to determine when we’d get to reunite in the future. I vote for Christmas in Wisco, but this guy probably won’t be there:

Now for a couple of tonight’s recipes… first the sangria and then the roasted corn salsa. The rest was pretty easy and obvious and I suggest throwing your own fish taco party ASAP.

Thai Sangria

1. 1/4 cup sugar
2. 1/4 cup water
3. 8 Thai basil sprigs
4. Zest of 1 lemon, peeled in 3-inch strips
5. Zest of 1 orange, peeled in 3-inch strips
6. 2 bottles chilled Pinot Grigio
7. 3/4 cup brandy
8. 1/2 cup fresh orange juice, strained
9. Ice
10. Chilled club soda
11. 12 thin orange slices, for garnish

Directions

1. In a small saucepan, combine the sugar and water and bring to a
boil, stirring to dissolve the sugar. Remove the saucepan from the
heat. Add the basil sprigs and lemon and orange zests. Let the syrup
stand, stirring often, until cooled to room temperature, about 20
minutes. Discard the basil sprigs and zest strips.
2. In a large pitcher, combine the basil syrup with the wine,
brandy and orange juice. Pour the sangria into ice-filled glasses, top
with club soda and garnish each drink with an orange slice.

Roasted Corn Salsa

4 ears yellow corn, husked
2 teaspoons olive oil
1 large red tomato, seeded and chopped
1 small jalapeño pepper, seeded and deveined, (see Note)
1 garlic clove, minced
2 tablespoons diced red pepper
2 tablespoons extra virgin olive oil
1 tablespoon fresh lime or lemon juice
1 tablespoon fresh chopped cilantro leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cumin

In medium bowl, combine corn and remaining ingredients. Cover and refrigerate until ready to serve.

Bring to room temperature before using.

Roasting Corn Oven method:
1. Preheat oven to 400°F (205°C).
2. Brush corn with olive oil.PLACE ears of corn on a baking sheet.
3. Roast 15 to 20 minutes until ears start to turn a light golden brown.

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