13 Coconut Fajitas, 25 piña coladas, 1 million pots of coffee

16 Jan

I could live a long and happy life eating nothing but rice, beans and plantains (mo’ mofongo, please!). Throw in fresh seafood and coconuts and I’m doggy-paddling along the lukewarm ocean coast of my personal food heaven.

All hands on deck: The motley-est of crews

While it could have been a bummer that the six days my college friends and I spent in San Juan, Puerto Rico, were invariably cloudy, the afternoon thunderstorms were secretly the best thing that ever happened to New Year’s Day 2011. We’ve always had an endless ability to entertain one another (why else would we have devoted our better years to Tufts theater?) and a proclivity for doing so whether or not we we’re in public, where we tend to isolate in the same manner while spending more money. So, we joked that the penthouse apartment we rented for the week (yup, two bedrooms, 13 people, that’s math even I can do – ahhhh, to be broke) became our ship.

The mess hall (photo snatched from Molly O's FB ~ Muchas gracias, chica!)

Securely boarded against the rocky seas of light rain and heavy hangover, we sent particularly cabin-feverish or past-due for chore crewmembers out to procure only the most essential of booty – coffee, cigarettes, and queso. Back at the homefront, we had the perfect excuse to do nothing but read (The Alchemist – thanks, love!), cook and lazily maintain a light buzz.

Kitchen crew on a voyage to dry land. Not on New Year's Day, I'm cheating.

My first mates Molly and Erica and I took command of the galley (yes I did google the pirate term for kitchen, thank you) bright and early (i.e., 3:30 p.m.) this New Year’s morn, kicking off 2011 with a breakfast of Bacon Cheddar Pancakes bathed in maple syrup. Hint: Thanks to Armando’s genius, Molly caramelized the bacon in brown sugar first. Hoh. My. God.

Not the prettiest of pancakes, what they lacked in finesse they sure made up for. In sugar.

Fresh off this resounding success (slash surely still sugar-high), we again took the reigns for dinner.

I adore how elegantly fajitas feed a group, easily accommodating vegetarians/meat lovers and spice freaks/those who can’t handle the heartburn alike. I don’t think the thrill of “build-your-own” anything ever really wears off, either. Humans are simple creatures. I mean really, Coldstone Creamery is not a success because of the lame singing.

Plus, fajitas are cheap and delicious. Of course I adhere to a strict policy of abstinence when it comes to math on weekends, but there’s no way this works out to more than $3 a person.

COCONUT FAJITAS TO FEED THE WHOLE CREW

***Except LA CHUUUPACAAAABRA!! He is both real and not welcome.***

For the chicken:

  • 1 can coconut milk
  • 4 lbs chicken breast (we had leftovers, which naturally went in the January 2 breakfast scramble)
  • a couple jalapeño peppers
  • a couple cloves of garlic
  • fresh lime
  • S/P
  • Brian T. Smith to brilliantly oversee chicken marinating

For the fixings (use your imagination, but these were ours:)

  • 2 or 3 big onions
  • 6 bell peppers (green were cheapest, so we used 3 of these + 1 each red, yellow and orange because I like pretty things)
  • the ubiquitous Goya arroz amarillo (or any kind of rice, but when in Rome, and Rome is Puerto Rico, use this)
  • salsa (buy or make – we would have made made but tomatoes were all imported desde Los Estados Unidos, entonces muy caro)
  • beans (we had frijoles negros and refried)
  • avocado or guacamole (see step 1 of earlier post of Mint.com fame – hells yeah!)
  • cheeses (we had queso and cheddar)
  • sour cream
  • tortillas, enough for everyone to have 2
  • hot sauces
  1. Put the Lime in the Coconut. First, make your marinade. Dump your can of coconut milk into a big bowl. Cut up the jalapeños – since they’re just going in the marinade, no need to de-vein or de-seed them, but for the love of all that’s holy wash your hands well after touching. There are far too many related horror stories inappropriate for the level of family-friendliness this blog attempts to maintain, so fill in your own blanks but please, please scrub those digits. Mince garlic. Add both to the milk, squeeze fresh lime over everything, salt and pepper as you like. Leave the chicken breasts whole but remove any nasties and plunk them right in.  Let marinate for at least a half hour.
  2. How many pecks of red bell peppers did all your preppers pick? Cut peppers and onions in half width-wise and slice into into thin strips. Add as they’re ready to a giant saucepan or stockpot (likely the singular such instrument you have in your shabby rental kitchen, doubling as pancake griddle and short order egg station) over low heat. Let them caramelize, stirring when someone wants to do something, until the boys are back from their booze run. Don’t worry, this will somehow take hours, but the longer the better for these babies – you want at least 60 minutes. If you like, and you don’t have any strict vegetarians, splash some of the extra marinade over the peppers and onions – just make sure you cook it down for a good long time.
  3. Make ghetto tin foil baking trays or I suppose real ones if you’re fancy and bake the chicken at 375 until it’s done (these took at least 45 minutes), basting every so often. The coconut milk will infuse it with flavor and moisture, and you want these to be pretty well done so they shred easily. When they’re done, let them cool enough to touch, then get right in there and rip it up with the hands you cleaned so well, right??
  4. Fix yer fixins. Meanwhile, slice the avocado (drizzle with fresh lime juice for flavor and so they don’t brown), put beans in a dish, shred cheeses, etc. See Erica Finkel with queries, she is a condiment/fixings genius.
  5. Warm the tortillas. Wrap the whole stack in tin foil and pop in the oven for a few minutes.
  6. Go assembly line style and let every damn sailor build their dinner to their little hearts’ desires. Also, make them pour you a big old glass of wine, or if you’re lucky, Baba-Yan’s signature champagne punch. You deserve it.

This girl is coco-nuts!



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One Response to “13 Coconut Fajitas, 25 piña coladas, 1 million pots of coffee”

  1. Ally May 23, 2011 at 5:44 am #

    This makes me so happy, and also hungry! Miss you dear.

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