{"id":90,"date":"2006-05-08T13:56:51","date_gmt":"2006-05-08T18:56:51","guid":{"rendered":"http:\/\/www.igourmand.com\/index.php\/archives\/cooking\/90"},"modified":"2006-05-08T13:56:51","modified_gmt":"2006-05-08T18:56:51","slug":"when-a-good-recipe-goes-bad","status":"publish","type":"post","link":"https:\/\/www.igourmand.com\/?p=90","title":{"rendered":"When a Good Recipe Goes Bad"},"content":{"rendered":"<p>Last weekend I was preparing a series of new recipes in my mind to try on Sunday. When doing our Saturday morning shopping at the Mercado de Jamaica, we found a new fish place that had nice fresh fish and seafood at a very reasonable price. We picked up a bit of shrimp for the meal on Sunday, and since I had some leftover clotted cream at home, I decide to make some nice scalloped potatoes with the shrimps, and a rich thick chile guajillo cream sauce to go with the shrimps.<\/p>\n<p>When Sunday morning arrived, Normita had not slept well and had stomach problems when she got up. She was definitely not in the mood for a rich meal, so I had to change my plans. I decided to forego the chile sauce to spare her stomach, even though the guajillos are very mild. I now have half a pound of them to use on a later date when she feels better. Luckily they are a dried variety and they keep for ages.<\/p>\n<p>To make a lighter meal I decided to briefly marinate the shrimps in some fruit juices. I had some pineapple, mango, and orange juices at hand, and first soaked the shrimps in a bit of reposado tequila to give them a nice tangy flavor. My plan was to simply marinate them for 15 minutes, and then stir-fry them quickly in the wok, flamb\u00c3\u00a9 them with some tequila, and make a nice quick sauce with the juice marinade, and some extra ingredients.<\/p>\n<p>The main problem was that things did not go as planned, and we ended up doing a lot of things in the afternoon, and instead of marinating for 15 minutes the shrimps marinated for close to 4-5 hours. Of course the shrimps became a bit rubbery from the too long marinade, and when cooked a lot of the accumulate juices came out, to further stiffen them. The juices were also a bit on the sweet side and lacked acidity, which did not help a bit.<\/p>\n<p>Normita liked the meal a lot, judging by the speed by which she emptied her plate. I was left disappointed as the nice shrimps had turned a bit too rubbery for my taste from the too long marinating, and the sauce lacked a bit of acidity to make it interesting for my taste. I guess that we cannot win them all. Since there was nothing wrong with the basic recipe, and only some small adjustments are needed, I will get some more shrimps in one of our future visit to the market, and I will correct and retry the recipe at that time. As long as I do not marinate the shrimps too much, next time should be a great success. When I am satisfied by the results I will post it for all to enjoy. Until then I will go pout in a corner&#8230;<\/p>\n<p>Lucito<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Last weekend I was preparing a series of new recipes in my mind to try on Sunday. When doing our Saturday morning shopping at the Mercado de Jamaica, we found a new fish place that had nice fresh fish and seafood at a very reasonable price. We picked up a bit of shrimp for the &#8230; <a title=\"When a Good Recipe Goes Bad\" class=\"read-more\" href=\"https:\/\/www.igourmand.com\/?p=90\" aria-label=\"Read more about When a Good Recipe Goes Bad\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-90","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/90","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=90"}],"version-history":[{"count":0,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=\/wp\/v2\/posts\/90\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=90"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=90"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.igourmand.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=90"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}