Whenever one of the Saturday night regulars has a birthday coming up and they be at dinner near that date we try to cook up something special for them. Joe’s birthday was last week and so to him fell the honor of picking something for dinner. His wife made a suggestion since she knows he loves what became our main dish. Pretty awesome considering she has a dislike for the smell of seafood.
Baked “Spanish” Rice
Black beans with shallots & tomato
Fruit cake (by the lovely ted_badger)
I used frozen tilapia fillets from BJs for the fish tacos. I believe I cooked up 7 fillets and I think 4 or 5 of us enjoyed the fish tacos. The fish fillets were patted dry, dredged in flour (with a bit of salt & pepper added) and pan fried in about 1″ of corn oil until golden & cooked through. Ted made a sauce of prepared mayo, rice vinegar, shallot-pepper and probably a couple more things. We had shredded cabbage available for the fish tacos as that’s how they are served at places we’ve had them in California.
The black beans were made with 2 15 oz. cans of Goya black beans, 2 sliced shallots, a clove of minced garlic, the tomato liquid from 2 15 oz. cans of diced tomatoes, cumin, salt & pepper. I sauteed the shallot & garlic for about 3 minutes in a bit of oil, added everything else and then allowed it to simmer for 15 minutes until the beans were just cooked through.