To celebrate the beginning of Spring, I went to camp last week!
Well, not really camp, but Cousin Camp. This is what my first cousins, Jean and Joyce and I have decided to call the few days we set aside each year to spend together. You might remember meeting these women a couple of times on the blog here and here.
The tradition of “camp” started a few summers ago. J&J invited me to join them for their annual sister getaway weekend at Jean’s summer house in Virginia. I had just been through a very rough patch and although I am technically the oldest of the three of us, I was the baby of the group that weekend. The girls took such good care of me and I was in tears when we parted, returning home to face reality.
As first cousins, Jean, Joyce and I have spent countless holidays and birthdays together. We also attended “real” summer camp together in our youth. Spending the summer at Waukeela Camp for Girls, located in the White Mountains of New Hampshire was a family tradition started by my mother (their aunt and Godmother) who was a camper and later a tennis counselor. The girls and I represented our generation as campers and later, Jean and I were both counselors. Joyce’s daughter and my two daughters have all been to Waukeela as well.
When together, the three of us talk about camp as if it were yesterday and we consistently sing at least parts of the many songs that punctuate most Waukeela days. So, when we were together last week for our third annual gathering, I suggested we come up with a name for our getaway, with alliteration if possible for easy recall. Joyce suggested Cousin Camp and it was settled.
The rules of Cousin Camp are quite simple. Come as you are, no uniforms required. A bugle will not wake you up, but whoever is up first must start the coffee. There isn’t a swim test, but time at a beach or pool is mandatory. Shopping is optional but encouraged. Cocktails will end the day, followed by dinner. This time around, we also decided that we would spend limited time in the kitchen so it would really feel like a vacation!
We decided to try out Uber to take us to our dining destinations, figuring there was strength in numbers. I am not completely sold on the service, but let me tell you, we had some of the funniest conversations with our Uber drivers! One gentleman was originally from Israel but grew up in Los Angeles. Within minutes of being in his car, we not only changed our dinner plans, but we also had lunch plans for the next day at his sister’s cafe (both were good suggestions). Uber driver as foodie consultant! One of our drivers was a young man originally from Russia who encouraged us to go clubbing (we refused) and one was from Watertown, Massachusetts of all places. Of course, we had to mention we were Armenian to which he responded, “Lamejun”!
Two blackened fish tacos were served with romaine, tomatoes and a chili-cilantro crema on the side. Side dishes were rice and black beans.
I wanted to make them for my husband so I started researching blackened seasoning mixes and discussing options with Joyce who is also a private chef.
In the end, I consulted an old cookbook written by Sally Sampson called the Fifty Dollar Dinner Party Cookbook (26 dinner parties that won’t break your bank, your back or your schedule). It’s a great cookbook, filled with complete menus for six people. She had a recipe for spice-rubbed catfish that looked close to what I wanted. I tweaked her seasoning mix just slightly, changing the amount of garlic powder and adding onion powder which appears in a lot of blackened mixes.
I made the dish a couple of times, once for our dinner, and once for the blog which resulted in lunch for me! I think I am fish-taco’d out for now! I made the dish with both tilapia and cod. Both work or you can use mahi-mahi or halibut. Just make sure it is a firm fish that will hold up to the cooking and then break up into nice chunks for the tacos.
Also, this past week I discovered the website www.seafoodwatch.org. Maybe you already know about it, but it is a helpful tool to research the fish you are being offered in your local supermarket and whether or not it is recommended for consumption. They also have a free App that you can download from the iTunes store.
Fish Tacos come together very quickly, making them a perfect weeknight option. The recipe is easily doubled for larger groups.
First, put together a spice mix consisting of dried oregano, cayenne pepper, garlic and onion powders, dried thyme, paprika, kosher salt and black pepper. Sprinkle the mixture on both sides of the fish. After chilling for an hour in the fridge, the fish is pan fried in just a little bit of oil until cooked through. You will probably have a little leftover spice mix to use on a future occasion.
The mix is spicy so if you have a more sensitive palate, you might want to cut back on the cayenne pepper the first time you try it. I’ve written that suggestion into the recipe.
Next up is the Chipotle Lime Crema. Mix together some sour cream (or Greek yogurt), chipotle peppers in adobo, cilantro and the juice of a lime. In the recipe, I’ve given suggestions on how to tone down the spice in this as well if you choose.
Below is a shot of the Fish Taco Salad I made for lunch on photo day. The salad version was just as delicious and a little less messy to eat! The crema becomes the salad dressing if you will. So much flavor!
What are some of your getaway traditions with friends or family? Please let me know in the comments!
For the Blackened Seasoning, place the oregano, cayenne pepper, garlic and onion powders, thyme, paprika, salt and pepper in a bowl. Mix together very well. This mix is on the spicy side so if you have a sensitive palate, you may want to reduce the amount of cayenne pepper to 1 teaspoon.
On a plate that is large enough to hold the fish in one layer, sprinkle the seasoning mix onto both sides of the fish filets until nicely coated (you may have some leftover mix to use another time. Use tongs to turn the fish so you do not contaminate the spice mixture). Cover fish and place in the refrigerator for about an hour.
In the meanwhile, make the Chipotle Lime Crema by mixing together the sour cream or yogurt, the chipotle chilis, the chipotle sauce, the cilantro, lime juice and the salt. The chipotles have a smoky and spicy flavor to them so you may want to start with one chili and 1/2 teaspoon of sauce and then taste to see if you want even more flavor.
Remove fish from the refrigerator. Set a cast iron pan over medium high heat. Once it has warmed up, add the oil. Add the fish and allow to cook for about 4 minutes on one side (the time will depend on how thick your filets are. If you have smaller pieces of fish, they may only take 3 minutes per side). Carefully flip the fish and cook an additional 3 minutes on the other side. Gently portion the fish into 1 1/2 inch pieces (about 3 pieces should fit on your taco).
Warm the tortillas in a dry skillet over warm heat, about 30 seconds per side until pliable.
To assemble the taco, you can start with a thin layer of the crema, add the fish, avocado and romaine. Or, you can start with the fish and end with the crema. Either way, you will need some napkins! Enjoy!
I’m making these again tonight, Val. Such a great recipe! Thanks for the inspiration!
My three best college friends, with husbands, join us for a weekend in maine each summer. It started when we were celebrating our 60th birthdays; we are now on our Fifth Annual 60th Birthday Weekend! And, though it’s hard to believe, we do tire of lobster over the course of the summer. Which makes this recipe for fish tacos a “keepah” when I cannot face another lobster roll.
Oh, that’s such a great story, Susan! I love that nobody ages either!!! I hope you enjoy the fish tacos, although I do love a lobster roll!
Cousin Camp sounds terrific! As does this recipe! Since you asked, I do an annual girls trip in the fall to the Maryland Eastern shore that one of my sisters organized 5 years ago. The Great Girlfriends Gathering! We all stay together in a big house we rent, cycle, hike or shop during the day and always cook wonderful meals together. You’d fit right in, Kitchen Scout!
I love that, Jane, particularly that your group felt alliteration was important!!! It sounds like a really fun trip. Let me know if there is ever an opening!!!