New Thing #332: Make Shrimp Tacos

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After coming home sick from work today, and still working from home all afternoon I didn’t think I’d actually be able to make these shrimp tacos for dinner. But I’d gotten the frozen shrimp out of the freezer and really didn’t want to see them go to waste.

I’m glad I did, because these things are dead simple to make and down right delectable.

Not since my trip to Mexico have I had something that tasted this authentic. The flavours melded perfectly together and still turned out light and refreshing. The fresh lime juice squeezed over top just brings it up that perfect notch. It was like I was on the beach all over again.

Protip: Wearing latex gloves when you slice Jalapeños. Because when you have an itch, no matter where, you’ll forget where your hand’s just been.

(Yes, what you’re thinking really did happen to me once, and is therefore intelligible for this blog.)

If you’re interested in trying them out for yourself, here’s the recipe I based things off of.

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New Thing #178: Shoot on a Beach in Mexico

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Today I lived the dream of most advertising creatives: I shot a TV spot on a beach in Mexico.

And it couldn’t have gone better.

Now if you’ll excuse me, I need to go collapse at the bar with a cerveza in hand.

PS. If you’re ever in the situation of having to shoot in Mexico make sure to look up Tonic Films. There is absolutely now way that there is a finer production house in the country.

PPS. Since I mentioned Tonic Films I am legally bound to mention Sons & Daughters back in Toronto for everything they did and our director Christina Hodnet who made my job easy.

PPPS. Man, I’ve been up for a long time.

New Thing #175: Hartwood Restaurant, Tulum

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Well, today was my first day in Tulum, and after a few grueling* production meetings we all went out for dinner. Instead of just hitting the buffet at the resort, our production team brought us to a hidden gem down the road: Hartwood.

I don’t know the specifics, but the story goes that a talented young chef from New York packed it all in to open a restaurant of his own down here in Mexico. Thank goodness he did.

Not only is the food wonderful but the restaurant the most unique I’ve eaten at. It’s entirely outdoors; the kitchen is covered, but that’s about it. I don’t think that the traditional wood burning stove would enjoy a torrential downpour but the spattering of rain couldn’t deter us from eating there. The menu changes up daily, offering fresh, local ingredients served up rustically but full of love and flavour.

My dinner consisted of: Beet salad. Pam fried grouper. Mushroom tart. Chocolate pudding for dessert. Oh, and a Habernero Pineapple Margarita.

Yeah, this place is alllllllright.

*as grueling as meeting at the hotel bar can be

[Update] I know know the specifics, via Bon Appetit

New Thing #44: Tamarillo

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When I was in the grocery store yesterday I spied these funny, red, plum tomato type things in the fruit section. I was pretty sure I hadn’t tried one, so I threw a couple of them in my basket. Unfortunately though, I wasn’t very careful at jotting down what they were called in my head. 

I thought they were Tomatillas from Mexico but when I checked them out on Wikipedia I realized I was quite mistaken. It turns out they’re actually Tamarillos from New Zealand. Funny how they ended up side by each in the Loblaws.

With my new found knowledge and spoon in hand, I dug in. And what an array of unexpected tastes awaited me. The fruit was tarty, earthy and sort of sweet at the same time with this sort of wheat grass kick.

The flesh was akin to a cantaloupe and the seeds were papaya like in texture. The blood red seeds made nice juicy marks against the orange flesh as I went to work with my spoon, which I also liked. I finished off one and a half in no time.

But that’s not to say that they’re for everyone. Shauna promptly spit her half out into the sink after just one bite. I wish I had caught that one on video.

Tamarillo

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