I got an email last night from Wikio, the number on news aggregator in Europe. They basically index English language content on the web. And what they told me was kind of astounding. Culinary Intercourse is number 222 in their food and wine rankings. I’m impressed. Sure it’s not anywhere near the top, but the fact that my few random posts have gotten this much attention is something to celebrate. I guess there are some folks out there who actually take me seriously. Go figure.

Last weekend I made four dishes for my friend Anisah’s birthday party. Dinner for 25 un under five hours. I went with Sesame chicken on skewers, broiled red snapper drizzled with a white wine and teriyaki reduction, baked chicken sauteed in hazelnut liqueur and curried fish tacos, something I hadn’t made myself the better part of ten years. The tacos it turned out, were the biggest hit and the only recipe I haven’t posted here before (outside of the white wine teriyaki reduction)

Ingredients (to serve 4)

1 pound of tilapia (or any fish of your choice)
white wine
Jamaican curry powder
olive oil
sea salt
ground black pepper
New York Sharp Cheddar Cheese
4 cloves of garlic
Green Pepper
1 white onion
flour tortillas

Directions:

After cleaning each fish filet, slice it into thin strips and place in a bowl. Add 2 tbsp of olive oil, a cup of the curry, the salt, and pepper and mix thoroughly.

Add one cup of the white wine to a warm skillet, followed by the fish. Allow to cook for ten to 12 minutes (longer if you’re making larger servings). Then turn off the heat and place our tortillas in the microwave for 2 minutes.

Using a spoon with slits, take a portion of the fish, add it to the flat tortilla and then sprinkle it with the shredded cheddar and fold it old. The heat will the cheese and seal keep it all together. Then you serve. Enjoy!