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Thursday, October 01, 2009 - 6:57 PM
October has arrived. Can hardly believe it is here already. The food network fan site says its national vegetarian day. When I think of vegetarian, for some reason I always think of Vietnamese cuisine as they have a lot of vegetable dishes. They sauté spinach with garlic which I always thought was good idea and then they add tofu for protein. You can also do tofu curry or sweet and sour tofu. Black pepper fried tofu isn’t bad either. Anyhow, I wouldn’t make a very good vegetarian, so I don’t have a lot to say about that. Last night I did make some shrimp quesadillas which turned out rather nice. It’s always good to use a couple different cheeses. I use Monterey jack, a bit of pepper jack for spice, and then fontina cheese. The flavors melted together nicely and made for a great tasting quesadilla. I sauté my shrimp first in a pan with olive oil, and along with salt and pepper, I sprinkle them with cumin. Cumin will give your quesadilla a nice southwest flavor. That’s a little trick I learned at a seafood restaurant I used to work at. To make them a bit more exciting, I sautéed some cremini mushrooms with some olive oil and a little prosciutto for flavor, and added the mushrooms along with the prosciutto bits to the quesadilla as well. I must say, it came out tasting rather well. You just take one tortilla and fill one side of it with the ingredients, and then fold the other half over the top. I use a cast iron tortilla warmer to heat them up. You just set it on there until the tortilla starts to brown and then flip. Some people use butter, but I find it isn’t necessary and makes the quesadilla much less greasy. One thing I don’t like is a greasy quesadilla. If you do not have a tortilla warmer a regular pan will do. Cast iron works best though. So if you are a vegetarian that still eats seafood then you can try that out. These also work great for parties. Of course you could also do chicken or steak quesadillas as well. When the quesadilla is done cooking, remove from the pan and then cut into thirds. Why go to the Tex-Mex restaurant when you can do it yourself at home?
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