Dinner on the fly…
I am blessed to have friends that love food and cooking, while at the same time being reasonably tolerant of me.
I have said often on these pages that the best dinners are sometimes those involving the least amount of planning. A few ingredients picked fresh that morning, maybe a quick trip to the butcher, and everything else already present and accounted for in the kitchen or pantry – nothing more is required. Saturday was one such dinner, and I should hasten to point out that I had very little to do with making it happen.
My sole contribution, it seemed, was being related to chief bartender and mixologist for the evening; a role not unfamiliar to me and one my dinner companions were quite use to seeing me fill after all these years. So with two pichers of Hurricane’s in tow, at about 6 in the evening I found myself headed out of town and into the country for an improvised “dinner on the fly”.
Black Marlin Hurricanes
Ceviche of Whitefish, Chiles and Ginger
Red Chile and Roasted Tomato Salsa with chips
Grilled Chicken with Roasted Peppers, Avocado and Corn Tortillas
Southwestern Macque Choux
Sometimes, it’s best to let the food do all the talking.