Holding out for Springtime and our own Manhattan Skyline

The winter is no time for a vacation in Minneapolis.
We are realizing this fact the hard way. The sun in the sky is not an indicator of a lovely day for a walk. The sunniest days have been the coldest. Though we are trying to get out of the house and have at least one adventure a day, it seems like it's easier to stay put. Sunset at 5:20, dinner at 7. Depressing thoughts.
We left the house yesterday, computer and novels a-tow.
We parked the car on 24th street and as I got out I noticed the house with the flowerbox. Sweet. Still holding out for springtime??
I know I am.



Cross the street to Nicollet. Arrive at Spyhouse. Surly baristas, average coffee, stale food, dirty tables, packed 24/7, strange collection of students, chess playing weird old men, loafers and grimy furniture. Ahhhh... feels like home!! We miss you, NY! Feels like the Tea Lounge on Union St. Brooklyn minus the babies and stroller brigade. The sweet part of the evening was taking pictures of the cafe and realizing how many of the kitchy 50's era art was of the Manhattan skyline! Check it out:

Cooking in the Cold (part 2): Fish Tacos

In an attempt to stay warm and keep from remembering the fact that we are far away from our friends and loved ones, I decided to cook up some fish tacos. Our favorite burrito take out, La Taqueria in Park Slope, was our go-to for any meal we were not interested in cooking but totally craving. In hopes of bringing back memories, that was what I decided to make for dinner...

Fish Tacos with Garlic Black Beans, Lemon Cole Slaw and Ancho-Lime Crema
Makes plenty for 2 people with leftovers for later...

The FISH part:

1. Take a nice filet or 2 Talapia or other white flaky fish.
2. Marinate in lemon, herbs, s&p, garlic powder and any other flavor enhancers.
3. After marination, dredge in flour (whole wheat) or a combo of flour and cornmeal (for a nice crunch).
4. Fry up fish in 1/2 an inch of canola oil.
5. Flip when ready and dry out on paper towel. Keep warm in a 250 degree oven...

The BEANS part:

1. Crack open a can of black beans (or any other bean of your choice), drain beans but don't rinse.
2. In a small pot or deep pan, saute 3 cloves of garlic and 1/2 onion in some olive oil with seasonings to taste. Cumin, chili, garlic powder or adobo, s&p...
3. Once onions are soft and spices are fragrant, take about 1/4 of the beans and dump 'em into the pot and mash them into a saucy paste.
4. Add the rest of the can of beans to the pot with a little water.

The LEMONY SLAW part:
Easy.

1. Shred some red or white cabbage very thin. Sprinkle with a little salt to wilt.
2. After about 10 minutes, mix and soften the cabbage with your hands or with a more sanitary utensil.
3. If too salty, rinse under water and strain out in the sink.
4. Add lemon and/or lime juice (fresh is best). Add some olive oil, pepper, cumin seeds, vinegar and stir up.

The CREMA!

1. Soak 2 ancho chilis (Goya sells them dried in most grocery 'ethnic' aisles) in hot water. Cover with a plate. When reconstituted, remove seeds (if you want a milder chili) and put in a medium sized bowl or blender.
2. To the bowl, add 1 cup of plain yogurt or sour cream.
3. For a creamier version, add some mayonnaise.
4. Squeeze the juice of 1 lime and add some of the zest.
5. Season with s&p
6. If you have a hand mixer, blend it up in the bowl or in the blender.
   Voila. Crema!
   

Heat up some corn (or as we did - blue corn) tortillas in a warm pan.
assemble your tacos or eat 'em all in a big pile.
Serve with fresh salsa, pickled jalapeno slices and avocado.
Report back once you've made it and let me know what you think!

-miya