I had a whirl wind weekend, loaded with boys, booze, and bbq.
Friday, I caught up with my best guy friend. We’ve been tight for 9 years, and always have fun together. This particular friend has been going through a break-up that I think is ridiculous. Why? because the chick is a crack head, and all crack heads are ridiculous. The catch 22 here is we’ve both known this woman for years. So needless to say, since there is so much history between them, he’s distraught over her. So, I go meet him, to cheer him up.
We walked down Bedford, stopped at a jewelry table, picked-up a couple of necklaces, and headed to Hotel Delmano to order my favorite rum cocktail, the Hemingway Daiquiri. Luckily, Bobby was bartending! He makes this cocktail the best, and knows exactly what we drink.
After a quick cheers, my friend and I get chit-chatting about this-and-that. Then, the conversation turns to how I should be his girlfriend.
This isn’t the first time I’ve heard this. Once, 5 or 6 years ago he asked me this, and I slapped him, right then and there. Then, he did it again at the end of my last relationship. He’d say, “I’m gonna steal you away from him”. It would make me blush.
Tonight, he’s suppose to meet me at the end of the night for ice cream. I want to talk to him. I have doubts, and I adore his friendship. It’s one of the coolest relationships I have in my life right now, and I don’t want to screw that up. But he’s fun, and I like fun. So, I do hope I see him tonight.
I’m not quite sure if he will even show. He said he was going to a concert in the city. He’s probably drunk, and with the girl he was dating last weekend. So…I kind of think he won’t show. That’s ok though, it will give me time to work, and lets me know where he really stands.
But while I wait, I’m having a cook-out with my roommates. I’m making Salad with Bacon Blue Cheese Dressing, and Shrimp in a Pescado Sauce. Here’s the recipe.
Grilled Pescado Shrimp
Equipment: 2 Large bowl, brick or a full teapot, bamboo sticks soaked in water, hot grill or grill pan, serving platter.
2 dried ancho chiles, stemmed and seeded
2 cups crushed tomatoes
1/4 cup water the ancho chiles were rehydrated in
2 cloves of garlic made into a paste with sea salt
1 teaspoon dried oregano
1/2 teaspoon dried cumin
2 teaspoon Worcestershire sauce
1-2 limes, cut in half
1/4 cup fresh cilantro, roughly chopped
- Bring 5 cups of water to a boil. Add the dehydrated ancho chiles, and place a brick or weighted object on top the chiles tomake sure they stay submerged. After 8 hours, drain the peppers and reserve the liquid (the liquid really adds nice flavor to a plethora of sauces).
- Place the rehydrated chiles (seeds and stems removed), crushed tomatoes, chili water, garlic, oregano, cumin, and Worcestershire sauce in a blender and mix for 2 minutes or until the sauce is smooth.
- Place the shrimp and sauce in a large mixing bowl, and chill for thirty minutes.
- Thread the shrimp on bamboo skewers.
- Heat the grill to high. Place the bamboo skewers and limes flesh side down over the flames. Cook until the shrimp are pink. About 3 minutes.
- Put the shrimp on a beautiful platter and squeeze generous amounts of lime over the shrimp and sprinkle with fresh cilantro.