Tantrums and Testicles

Hethyr:  I don’t know about you, but some of my best recipe creations happen when I have a bunch of mismatched ingredients on hand (i.e. desperation).  When we’re really hungry and don’t have two things that go together,  I a) throw a tantrum, tell Jon to fend for himself and don’t end up eating anything or b) get creative and hope for a tasty end-product.  The following recipe was the result of the latter.  As you’ll see by the name, it’s quite an interesting combination.  A piece of warm pita bread, topped with fish taco ingredients, pizza-style.  Voilà!  Fish Taco Pit-z-as.  Cute, eh? 

As you may know by now if you’ve become a regular reader (yes, I'm talking to both of you), most of our household produce comes from our Grant Family Farms CSA.  But, alas, we are into the second of three months of the year in which we don’t receive weekly (summer) or monthly (winter) boxes of delicious, organic fruits and vegetables.  Boo hoo!  =’(  I can’t wait until June when our CSA will start back up.  Until then, we’ll subsist on stored apples, beets and potatoes and the few items that I will begrudgingly pick up from the store.  Don’t get me wrong - Whole Foods isn’t bad – we are just very used to our locally grown, seasonal produce so it’s an adjustment during those few CSA-less months every year. 

A sight we never see in Colorado

Unfortunately, avocado trees never really thrive in Colorado so we don’t get to eat the fruit nearly as often as we’d like, but avocados are one of the very few produce items that I will occasionally go out of my way to buy at the store.  When I do break down and buy them, they are usually made into large quantities of guacamole, which is then almost instantaneously devoured.  We’ve never actually had any leftover, but according to my mom (who lives in Florida and seems to always have locally grown avocados the size of my head on hand), it freezes well.  I will try it one of these days if there is EVER any leftover.  As with each and every person who has a recipe for guacamole, I think mine is the best, but you can be the judge...

To pit an avocado, cut it in half lengthwise, grab each half in one hand, twist in opposite directions and pull apart.  The pit will remain embedded in one of the halves.  VERY CAREFULLY, whack the pit with a knife, then twist – the pit should come right out.

Interesting (and pretty hilarious) facts:  The word avocado comes from the Spanish word aguacate, which is derived from the Nahuatl word ahuacatl meaning "testicle" - an obvious reference to the shape of the fruit.  It was also known as the "fertility fruit" and had the reputation of being an aphrodisiac.

As with most of my recipes, you can easily adapt this one to use what you've got on hand.  Use refried beans in place of the guacamole, cabbage or lettuce instead of spinach, salmon or another protein entirely (chicken, beef, shredded pork) in place of the mild white fish, any kind of cheese, etc.  You get the idea - have fun with it!

Fusion Cuisine a la Hethyr

Fish Taco Pit-z-as

Makes 2 servings

• 2 pita rounds
• Guacamole, to taste (see my recipe below or use your favorite)
• 2 cups fresh baby spinach
• 1 to 2 cups white fish, seasoned with Magic Dust spice rub or spice blend of your choice, cooked and flaked
• 1/4 cup goat cheese with crushed red pepper, crumbled
• Hot sauce

Wrap pita bread in foil and heat in a 400°F oven for 5-7 minutes.  Slather pita rounds with guacamole, top with spinach, flaked fish, goat cheese and hot sauce.  Dig in.  You’ll probably need a fork and knife.

Wholly guacamole!

Guacamole

• 1 garlic clove, minced
• Kosher salt
• 2 ripe avocados, halved and pitted
• 1/2 tablespoon lime juice
• 1 small tomato
• 1 tablespoon cilantro, chopped

Sprinkle minced garlic with salt and smash with the edge of a chef’s knife until a paste forms.  Scoop avocado meat into a bowl or onto a cutting board, add garlic paste and lime juice and smash with a fork until desired consistency (I like to leave mine somewhat chunky).  Gently fold in tomatoes and cilantro.  Adjust salt if necessary.
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Jon:  Now that you've learned a bit about the origin of "avacado,"  allow me to continue the lesson.  The word cantaloupe comes from the the Italian word cantalupo meaning "large breast."  Actually, that's a total lie.  But I'm not going to let Hethyr outdo me with her testicle-talk.


Hethyr is correct that her guacamole is the best in the world... or at least the best that any white girl has ever made.  And these fish tacos pit-z-as were ridiculously good.  It is a crazy Greek-Mexican-seafood combination that works in a truly multicultural way.  These tacos are what sushi rolls would be if they were flattened and turned into sandwiches.  And like sushi, you can stuff yourself and feel alright about it because it digests well.  It's also worth mentioning that the quality of your pita bread goes a long way to determining the quality of this meal.  We buy our pita bread from Jake and Telly's, an awesome Greek restaurant on the west side of town.  It's soft and fluffy and white, just like good pita should be.


Buon appetito!  Or if you prefer... Buon cantalupo!