Still basking in the glow of yesterday’s fantastic win vs. France. The greatest thing for me was my prediction that the goles would be scored once Cuahutemoc Blanco and Chicharito Hernandez came in in the 2nd half. Nostradamus I am not, but Blanco is great coming in late in the game, as he cannot be productive the whole game at 37. I would put Chicharito in from the get-go, but I think Aguirre is doing a fantastic job. Uruguay doesn’t stand a chance. Bring it!
This weekend is going to be so much fun, with some crucial matches and lots of great food. During the Mexico game, I had the pleasure of meeting Victoria Davis, one of the owners of La Boîte trailer cafe in South Austin and a native of New Zealand. I asked her to share a recipe for the game vs. Italy on Sunday morning, and this is what she sent:
“Since tomorrow’s game is in the morning, I might suggest you have Bacon & Egg Pie (we actually make this for the cafe as our homage to the breakfast taco). Here’s the recipe:”
2 sheets puff pastry
6-8 slices cooked bacon (fried or grilled)
8 eggs (reserve one yolk for brushing pastry)
4 teaspoons milk or double cream
1 onion (not too big)
1 bunch parsley
Leave the pastry out for 20 minutes at least to stop it from tearing when using. Cut the rinds of the bacon and chop bacon. Whisk eggs putting one yolk to the side. Whisk in the milk or cream. Chop onion.
Lay one sheet of pastry in a casserole dish and make sure it comes just over the sides of the dish. Prick the base with a fork.Sprinkle the onion all over the base. Chop the parsley and mix with bacon and egg mixture. Pour into the dish. Cover with other sheet of pastry and crimp together and cut of any excess pastry. Decorate the top if you want. Cook for 25 minutes and check its not burning. If so, place some tin foil over and place back in the oven for another 5-10 minutes until cooked.
The next recipe I created after reading a lot about Australian cuisine. Macadamia nuts are actually native to Oz, and were widely used in indigenous cooking where they are known as bush nuts. This is simple and fresh, perfect for a summer afternoon:
Shrimp, Mango, Lime and Avocado Salad
1 lb. shrimp
2 tbsp finely chopped parsley
2 tbsp finely chopped mint leaves
1 tsp chopped chile (jalapeño, serrano, Thai)
Juice and rind of one lime
1 tbsp fresh lime juice
3 tbsp extra virgin olive oil
½ red onion, finely chopped
1 medium sized mango, peeled, pitted and diced
1 avocado, peeled, pitted and diced
1 cup macadamia nuts, roasted
Salt and pepper to taste
Toss shrimp with half the parsley and mint, chile, and 2 tbsp oil. Heat a large pan and cook shrimp quickly until they barely turn pink, no more than five minutes. In a separate bowl combine mango, avocado, 1 tbsp oil, remaining parsley and mint, lime juice and rind, salt and pepper. Mix carefully taking care not to break up avocado. Add shrimp and toss gently. Toss salad greens with half the dressing and serve the shrimp on top, drizzle with remaining dressing and garnish with macadamias.
1 tbsp extra virgin olive oil
1 ripe mango peeled, pitted and diced
¼ cup fresh lime juice
2 tbsp fresh cilantro
1 clove garlic
Salt and pepper to taste
Blend all ingredients together to a fine puree. Refrigerate until ready to use.
Last but not least, a refreshing salad from Cameroon:
Banana and Pineapple Salad
2 firm ripe bananas, peeled and sliced
2 firm ripe tomatoes, sliced
1 small pineapple, peeled and sliced
1 avocado, peeled, pitted, and sliced
1 Tablespoon roasted peanuts, chopped
1 can coconut milk
Boil the coconut milk until it thickens and set it aside to cool. Pile the bananas, tomatoes, pineapple, and avocado alternately in layers in individual glass dishes. Top with chopped peanuts and the thickened coconut milk. Serve cold. Serves 4 to 6.