Spicy Friday Night Bites

Here we are, the first Friday of December. Wow – December! Where did 2022 go? For that matter, where did the last two years go? It sure has been a wild and crazy ride. The world seems to be spinning out of control and it’s making me dizzy.

Did you know that the first Friday in December is National Faux Fur Friday? It’s all about strutting around town in our beautiful fake furs. I will confess, I own a fake fur. It is stunning. Fake furs have come a long way from their debut in 1929. While synthetic furs might not breath as well as animal fur, nor keep us as warm, they have their advantages. For one thing, you don’t need to keep your coat refrigerated. And for another, we can appreciate the beauty of fur where it belongs – on animals. Fur coats made sense once upon a time. Not so much anymore – at least not in the modern world. But that’s my opinion, for what it’s worth.

The first Friday in December is also National Bartender Day. Bartenders are amazing. They work late hours, have a style and a skill set most of us lack. After all, if we could make that perfect Martini, we would, right? They continue to be our therapists, or at least that’s what we are told. I don’t know about you, but I’ve never sat at a bar pouring out my secret fears to a bartender. Have you? No offense to bartenders, but I think that’s a Hollywood myth. Even if we don’t rely on a bartender to solve our emotional problems, we do rely on them for other things. And frankly, anyone who provides a service should be appreciated. So thank you.

Hey Bartender, how ‘bout a margarita? It’s Friday – and we’ve got the perfect spicy kick to go with that drink . . . Enjoy!

Lime Shrimp Quesadillas with Chili Adobo Guacamole
Shrimp
1 lb medium Shrimp
3 Garlic Cloves
1 Lime
1 tablespoon Olive Oil

Peel and devein the shrimp, keep chilled until ready to cook. Peel and finely mince the garlic, set aside. Cut lime in half, juice lime and set aside.

In a skillet over medium-high heat, warm olive oil. Add minced garlic and the juice from the lime. Add shrimp, sauté until cooked through, and opaque in color, about 5 minutes.

Transfer shrimp to a cutting board, roughly chop and set aside.

Chili Adobo Guacamole
3 ripe Avocados
3 Chilies in Adobo Sauce
1 teaspoon Garlic Powder
1 teaspoon dried Cilantro
Salt to taste
White Pepper to taste
1 Lime

Cut avocados in half, remove the stone. Spoon flesh out from the skin, place in the bowl of a food processor fitted with a blade. Add chilies, garlic powder and cilantro. Pulse together until smooth. Taste and adjust seasoning with salt and pepper as desired.. Squeeze fresh lime juice over the guacamole mixture.

Transfer to a bowl. Press plastic wrap down onto the guacamole to prevent air from discoloring it. Chill until ready to serve.

Quesadillas
4-1/2 cups Pepper Jack Cheese, shredded
16 (8-inch) Flour Tortillas
Cooking Spray as needed

Shred cheese from a block of pepper jack. (Freshly shredded cheese melts the best). Set cheese aside.

Lightly spray tortillas on either side with cooking spray. In a tortilla skillet or large flat pan, warm tortillas for about a minute on each side. Stack tortillas as they warm, hold under a tea towel or tortilla server to keep warm.

Working with 1 tortilla at a time, place tortilla into the warm pan. Spread about 2 tablespoons of cheese over the tortilla, then shrimp, followed by another layer of cheese. Place a second tortilla on top, press down with a spatula. Grill tortilla for about 4 minutes, until the bottom layer of cheese begins to melt. Carefully flip tortilla, cook another 3 minutes or until cheese is melted.

Place quesadilla on a cookie sheet in a warm oven, repeat until all the tortillas have been filled. Cut into wedges, serve with guacamole.