Sunday, June 22, 2008
To my five loyal readers: Thanks for sticking with Panzer Kitchen during this last long absence. We've been settling into the new place in Sunset Park, getting the kitchen organized and scoping out the markets.
I bought the shrimp for these tacos, the first meal cooked in Panzer Kitchen's new kitchen, at No. 1 Fei Long market on 8th Avenue in the heart of Brooklyn chinatown. Not to be confused with First Fei Long market across the street, No. 1 has fishmongers who will scoop out a live fish from one of the aquariums, bash it over the head with a sledgehammer and then clean and gut it for you. The fish don't feel a thing.
I drizzled the shrimp with olive oil then stuck them under the broiler for about five minutes on each side. Meanwhile, I crisped the tortillas stovetop, one at a time, right over an open flame. Do not walk away when you're doing this! It takes only a few seconds for the tortillas to start browning and if you don't flip them (tongs work best) right away, they'll catch fire. I've lit many tortillas on fire in my day, but I wouldn't recommend you do the same. Still, this is a far easier/tastier technique than warming them in the oven.
Here's what went on the taco: peeled shrimp, pico de gallo, mayo. That was all. And you know what the only truly essential ingredient was? Mayo. I could eat hot corn tortillas smeared with mayo any day.