Ah, the quarantine continues and so does Happy Hour! It seems there are endless possibilities for ways that nasty virus can get you. Fortunately there are also endless possibilities for good things to eat with a little drink to celebrate another glorious day. It's Spring, and that's worth celebrating all by itself. Celebration is so much better than worrying, don't you think?
Shrimp Cocktail
Here's a bit of retro chic from the 1950's and 60's. Shrimp cocktail looks spectacular and is super easy to make. Super delicious too!
First, the cocktail sauce. Squeeze a couple of good squirts of tomato catsup (yes, catsup!) into two of the prettiest martini glasses you have. Add a half teaspoon of bottled horseradish to each and stir carefully.
Next, the shrimp. Cook an even number of tail-on shrimp (frozen is fine) in boiling water just until opaque and pink. This takes no more than a couple of minutes. Drain the shrimp and drape them over the edges of the sauce-filled martini glasses. So fabulous!
Queso Fundido with Guacamole Crudo
Obviously, this wonderful appetizer comes from our friends to the South. It translates to Melted Cheese with Basic Guacamole. What it really translates to is YUM!
Heat the oven to 400 degrees F. Get a small (6-7 inch) skillet that can go into the oven - I use a little cast iron skillet I have. Pile it with grated cheese. What kind of cheese? Monterey Jack, cheddar, mozzarella, Mexican quesadilla cheese - a combo of anything that gets gooey when it's melted.
Make the guacamole. Take half of a nice big ripe avocado. Cut it into cubes and mash them in a small bowl with salt. Add lime juice squeezed from half a lime. Mix again and put it aside.
Put the cheese skillet in the oven for 3 to 4 minutes, just until it's all melted and maybe barely starting to brown. Pull it out and then arrange the guacamole over it.
Serve hot with a bowl of tortilla chips and a couple of spoons for scooping the cheese and guac onto your chip.
Queso can be much more elaborate, with ground sausage, peppers, onions, tomatoes, salsa - it's very versatile. If you add all that, though, that's dinner not apps.
Roasted Asparagus
This has turned out to be one of our favorites and it's simplest of all! Of course, asparagus is a spring vegetable and won't be available forever, so we're taking advantage while we can.
Heat your broiler to High.
Wash a few asparagus spears and cut off the tough ends. Dry the spears with a paper towel and lay them in a pan or small baking sheet that can go under the broiler. Sprinkle them with sea salt and grated Parmigiano cheese. Drizzle olive oil lightly over them.
Slip them under the broiler for a few minutes - two to four minutes, depending on the thickness of the spears. No need to turn them.
Serve with a little mayonnaise for dipping or not. They're lovely by themselves.
Patience. I think that's the best way to approach this time of forced slowing down and waiting. Finding joy in small things, like the mama hummingbird who loves my sage bush, and the quiet, and the clean air, and the millions of stars we normally can't see at night. And, of course, a drink with bit of good food at the end of the day.
In her poem, Patience, poet Kay Ryan writes:
Who would have guessed it possible that waiting
is sustainable—a place with its own harvests.
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