You may have noticed that my personal recipe output on this site has been a little lacking lately. I could simply blame it on the fact we're busy buying a house (done, thank you), packing (not done, sadly, but we have a plan), and moving (which will be done way too soon).
But I've also been faling into a trap that most people would call just plain living. We've been making corn tacos and other simple meals that I've made before and already blogged on this site. Unfortunately, I doubt many people are interested in seeing the same recipe several times a week.
Meg and I discussed that we now have to spend more time on the recipes we write up because we're proud of what we've built over the last couple of years here at Too Many Chefs. My first few photographs were, um, unappetizing to say the least, though I think the recipes hold up.
I wanted to make sure you, our readers know, that any slowdown in recipe output from this side of the Too Many Chefs site is only temporary and that I will return with a vengence once we move at the end of the month.
In the meantime, as a post for today, let me recommend a discovery I've made recently:
I was in the fruteria near our place this weekend, and a peek in the freezer section led me to discover something new. Goya, the mega-Latino food manufacturer and processor, has started packaging fruit pulp in frozen form.
It's a great way to get fruit you might not otherwise find in your local grocery. I see mangos and guavas and even papaya in my market but do you have a reliable source for lulo, soursop, tomate de arbol, curuba, nance, jocote, tamarind, or mamey? The packet shape makes it easy to stack the fruit in the freezer until your ready to use it in a sauce or cocktail.
I picked up packs of guanabana (aka cherimoya), passion fruit, and tamarind. On the side of the guanabana package was a recipe for a nice cold fruity drink, which we made and enjoyed for breakfast. I modify the original recipe just a little below because I think the Goya people want the drink a lot too sweet. Try it my way for breakfast, and then add a little rum after Noon to have a good cocktail for lying out in the sun.
If you are lucky enough to live near an ethnic Latino market or an enlightened supermarket where they carry these these pulp packets, pick up a guanabana pack and give this lighter version of the Goya drink a try:
1/2 packet Goya frozen guanabana pulp (or equivalent, about 7.5 ounces)
2 cups skim milk (original uses whole milk)
2 cup ice cubes
3 tablespoons sugar (original called for 5)
Optional dark rum - as much as your boozy self wants. A coconut rum like Malibu might be interesting as a substitute
Put all that stuff in a blender. Blend. Drink. Repeat. Stagger back to the chaise lounger by the pool and hit on the pool boy/girl.