Tinto de Verano

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One day during quarantine when it was too hot to be outside, I happened upon a show called Amy Schumer Learns to Cook. Now I do like Amy Schumer, but this cooking show, where she partners with chef-husband Chris Fischer, shows Amy from a totally different perspective.

I had to google Chris Fischer, and he’s no line cook at Applebees. From Martha’s Vineyard originally, he inherited the family farm, and started the Beetlebung Farmer’s Market, which includes a restaurant. Oh, and he is a James Beard award winner for the Beetlebung Farm Cookbook. The name Beetlebung kind of gives insight into the humor that bonds the two of them.

So, the guy know his chops. And for the show, he attempts to teach his wife basic cooking during their quarantine. Great concept. They’re really cute together, lower left pic. This drink requires a red vermouth called Noilly Prat, pictured below right.


This refreshing drink is reminiscent of sangria, but simpler, and not as alcoholic. It translates to “red wine of summer.”


I estimated the amounts by watching Ms. Schumer pour the first three ingredients into her pitcher. Feel free to adjust according to your taste. I don’t know what it’s “supposed” to taste like!

Tinto de Verano

1 bottle of Spanish red, chilled
2 cans Fresca, chilled
1 cup Noilly Prat rouge, chilled
Juice of 1 lemon
2 oranges, one juiced, one sliced

Pour the wine and Noilly Prat into a large pitcher.

Add the juiced lemon and orange and stir well. Toss in the sliced oranges, and save some for the glasses.

Add the fresca at the last minute. You want the tinto de verona nice and bubbly.

I added ice to two glasses instead of adding ice to the pitcher. I didn’t want it watered down, and it was hot hot hot outside.

The verdict? A perfect ratio of wine, bubbly, and sweet vermouth. I like the citrus flavors as well.

I think I might enjoy this a little bit more than traditional sangria, but I’ll continue to test…

The only negative, is that Amy Schumer Learns to Cook is only four episodes. I want more!

Campechana

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I had a favorite menu item at our local country club’s restaurant that sadly disappeared when the chef moved on. It was campechana – a combination of shrimp and avocados in a zesty tomato sauce, served chilled with tortilla chips.

Never did I realize it was an actual “thing” until I googled it. Turns out, recipes for campechana are commonplace! By definition, it’s a seafood cocktail from Campeche, a coastal state in Mexico.

I immediately grabbed one of my Rick Bayless cookbooks, Mexico: One Plate at a Time, published in 2000, and if you look closely at the cover photo, there is the shrimp cocktail!!!

I have a soft spot for Rick Bayless for many reasons. He’s a passionate chef and student of Mexican cookery, who been married to his wife forever, with whom he’s collaborated on books. (As well as with their daughter!) So I respect that. He also does a lot of charitable work in Chicago and in Mexico and is a total nerd.

But mostly for this.

Fifteen years ago I took my daughter to Chicago for her 18th birthday. It was all about shopping, visiting the sites, and enjoying great meals. I had made reservations at Frontera, and Charlie Trotter’s for our two big nights out.

At Frontera, which was outstanding in every way, I saw that Rick Bayless himself was in the kitchen, and asked if we could say hello. And he was kind and took this memorable photo with Emma.

I decided to make the shrimp cocktail recipe that’s pictured on the book cover. It’s not called campechana but a ceviche, which seems odd because it doesn’t fit my definition of ceviche. But Mr. B. Knows his stuff, so I will not quibble.

Ceviche de Camaron
4 hefty servings

1/2 cup plus 2 tablespoons fresh lime juice
1 generous pound smallish shrimp, peeled, de-veined
1/2 medium white onion, chopped into 1/4 inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce
About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
1 cup diced peeled cucumber or jicama (or 1/2 cup of each)
1 small ripe avocado, peeled, pitted and cubed

Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes.

Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.


In a small strainer, rinse the onion under cold water, then shake off the excess liquid.

Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado.

Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime.

Serve with tostadas, tortilla chips or saltines to enjoy alongside.

The ceviche is best made the day it is served.

If you want a more Southwestern-inspired Campechana, I found one on Epicurious that I’m trying next. It has roasted green chiles and includes crab meat!

So what I’ve gathered, whether it’s called Campechana, or a seafood cocktail, or a ceviche-style shrimp cocktail, the basic ingredients are similar, being shrimp and avocado in (typically) a red sauce. And from there you can get as spicy and zingy and creative as you wish!

The campechana I remember had no cucumber or jicama, but they added a great texture.

The only other difference I can detect from my campechana that I loved and this and other similar shrimp cocktail recipe is the amount of red sauce and the viscosity of the red sauce. I have to say I prefer a bit more sauciness than what’s in this recipe.