Friday, May 4, 2012 visit us at www.MonahansSeafood.com
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Cinco de Mayo 2012
 Cinco de Mayo falls on Saturday this year and so does the Kentucky derby! How about a refreshing tequila mint julep? We Americans like any excuse for a good party. The derby is a great American springtime tradition that has been a great party theme for years. The celebration of Cinco de Mayo keeps getting bigger, here, every year! Bars and restaurants all over the country will be pushing the theme, big time, this fifth of may. Now don't get me wrong, I like an excuse to eat great food and have a couple of drinks as much as the next guy but lets take a moment to appreciate what Cinco de Mayo is all about.
La Battala de Puebla took place on May 5, 1862 when Napoleon III sent in troops during the attempted French colonization of Mexico. Heading towards Mexico City the French troops, at least 6,000 of them, encountered a poorly equipped army of around 4,000 Mexicans in the town of Puebla in the state of Puebla. The Mexicans won the battle against great odds. The bravery, determination and resourcefulness have been a source of national pride, especially in the Puebla region. The growing Mexican and Latino population in the U.S. celebrates the day as a time of pride in their people and their culture. Parades and festivals are held all over the country.
The people of Mexican heritage are very welcoming and hospitable. Celebrate with them if you can (we live not far from Detroit's Mexican town and we're heading down there Saturday night!) If you don't live near any festivities, go to a good Mexican restaurant or have a fiesta with friends in your home. What Cinco de Mayo should really mean to us non-Hispanics is to have a day to commemorate the vibrant, colorful, festive, fun, delicious and rich culture that they're sharing with us.
See below for links to some Mexican recipes on our site and here's one for some tasty shrimp quesadillas.
¡Buen Provecho!
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| Featured Whole Fish for the weekend:
Lake Smelt
Rhode Island Tautog
Channel Flounder
Bluefish
Florida Keys Hook & Line Yellowtail Snapper
Yellowtail Flounder
Georges Bank Cod
Fresh Baby Spanish Octopus
Bronzini
Atlantic Mackerel
Other Weekend Goodies:
Fresh Alaskan Halibut
Cobia
Troll Caught Fresh Spring Alaskan King Salmon!
#1 Sashimi Grade Yellowfin Tuna
Great Lakes Whitefish
Great Lakes Lake Trout
Monkfish
Grey Sole
Foley's Fancy George's Bank Bacalao (Salt Cod)
Swordfish
Rainbow Trout
Georges Bank Cod, Hake & Pollack
Skate fillet
PEI Mussels
Maine Steamer Clams
Littleneck Clams
Dry Pack Sea Scallops
Oysters: Pleasant Bay (Cape Cod), Petite Flying Points (Upper Sheepscot River, Maine)
Chowder: New England Clam
More interesting stuff: Swordfish Scallopini, Lobster Salad, Cajun Shrimp Salad, Hand-Peeled Fresh Cooked Wild Gulf Shrimp
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Shrimp Quesadillas
Serves 4 - 11/2 lb. wild gulf shrimp, 36 - 42 count per lb. peeled and deviened, tails off
- 2/3 cup olive oil
- 4 flour tortillas
- 1/2 cup onions, chopped
- 2 cloves garlic finely chopped
- 1 cup grated queso fresco, or jack cheese if not available
- 1 T chipotle chilies in adobo, finely chopped
- 1/2 t cumin powder
- 1/2 t chili powder
- 1 T honey
- 1/2 bunch cilantro, chopped
- 1 lime cut into 4 wedges
- 1 tomato sliced
- 1 avocado sliced
- 1 jalapeño
Combine olive oil, onions, garlic, chipotles, chili and cumin powder and honey Add shrimp and marinate for 15 to 30 min. Heat a large heavy pan or iron skillet over med. high heat and when pan is hot add shrimp with the marinade Stir-fry constantly for about 3-5 min. or until shrimp is just opaque in center of thickest part Spoon shrimp with some of the sauce from the marinade over a tortilla then scatter cheese over the top and place another tortilla on top Heat another large pan (or 2 pans if 4 tortillas won't fit in 1) over med. heat Coat pan with a small amount of olive oil and when hot add quesadillas When nicely browned on bottom, flip and when cheese is melted and bottom is browned, remove to cutting board and slice into 4 triangles Serve with sliced tomatoes, thin sliced jalapeño and sliced avocado Top with chopped cilantro
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