Daily Covet: Fish Tacos

Fish Tacos

Plain and simple.

My favorites are from 4th Street in Berkeley, near where I used to work.  A little place called Tacubaya was my home away from home every day at about 2pm.  Even when I was pregnant with my first son, I went at least 3 days per week (against convential wisdom) to eat red snapper fish tacos, with shredded cabbage, special sauce, a slice of lime and pretty much an entire bottle of Cholula, which was added by me.

We live approximately 1700 miles away from Berkeley now – 1700 miles from Tacubaya more to the point.  I have yet to find the same amazing tacos in Middle America.

I’ll keep trying while I wish for my daily run to 4th St.  And if anyone knows where to get good fish tacos in this town, hook me up toute suite!

Panic in the kitchen

This morning, I was supposed to be downtown to shoot an anniversary video for Momaha.com.   But that was after I got my oldest to preschool and my youngest to my in-laws.

Oh yeah, and I had to make something for my preschooler’s Thanksgiving Feast to drop off.  Since my good friend decided to make her Nanny’s sausage stuffing, I figured Stove Top was out of the question.  So I made what I always make…

A phone call to my mother.

I needed something quick and easy, and she came through for me again.  If any of you out there are like me, and are extremely impaired when it comes to your kitchen, you will appreciate this easier than easy recipe.  WOW your family and friends, when you come waltzing in with a twist on the seasonal favorite !

Cranberry Orange Relish

Cranberry Orange Relish

2 cups fresh organic cranberries

1 organic orange

1 cup of sugar

Mint sprig (optional)

Put cranberries and sugar into food processor and chop into relish-like consistency.  Cut orange into 8 wedges and add one at a time to food processor.  Skins and all.  Pour into a serving bowl and garnish with a piece of mint (optional).