Taco Night!

This week after months...not really but after a long while I went grocery shopping. I spend a lot of time in the market going down each and every aisle...sometimes more than once. This time I had a game plan though. In order for me to limit the amount of money I spend in the city, it behooves me to make food at home and bring it in for lunch. And honestly, my fridge was empty. Eating take out everyday IS NOT WHAT'S UP!

There's no inspiration for this one, but who doesn't love a good taco? I remember the first time I made the meat filling sans pre-made taco seasoning. I decided to try something a little different and voila, the best damn taco meat period!

In addition to the taco meat, here are some other recipes that will go nicely with the taco meat. Honestly, I was eating this out the pot with a fork...yes savage like but dammit, it's my house lol.

Cocoa's Taco Meat

Ingredients
*ground turkey (or whichever meat you choose- for parties, turkey works because many people have issues with red meat/pork)
*chopped onion, green pepper, minced fresh garlic, chopped (as small as possible) fresh cilantro, minced fresh jalapeno pepper
*chilli powder
*cumin
*a little cayenne (added kick)
*Sofrito (Goya sauce, I usually use this to flavor beans because that's the only way I'll eat them)
*salt/pepper

Directions
1. Saute onion, green pepper, jalapeno, add garlic last because it browns easily.
2. Remove veggies from pan
3. Add meat to pan
4. Season meat while in pan
5. Once meat is almost browned add the veggies so that the meat can soak up some of the flavor. (Make sure you drain excess oil if there's any)
6. Add sofrito then stir (2 tablespoons)
7. All done.

Grilled Corn Luv

Ingredients
* 2 ears corn, shucked
* 1 tablespoon vegetable oil
* Kosher salt
* freshly ground black pepper
* 12 slices of ciabatta bread
* 1/2 garlic clove
* 1/4 cup crema mexicana or sour cream
* 3 tablespoons crumbled feta
* Lime wedge
* Cilantro leaves
* Chili powder

Directions
1. Rub corn with vegetable oil. Season corn with kosher salt and freshly ground black pepper; grill until slightly charred and tender. Slice corn off the cob in wide strips.
2. Grill bread slices and rub with garlic clove.
3. Mix crema mexicana or sour cream with feta.
4. Smear toasts with crema mixture.
5. Top crema with grilled corn. Squeeze a lime wedge over each.
6. Garnish with cilantro leaves and sprinkle with chili powder.

All Summer, I've been craving watermelon. I don't need to do anything fancy with it, just give me a spoon and let me have at it, but for the sake of the blog and my wonderful readers, good ol' Epicurious has something for you. Now who loves ya baby?

Watermelon Granita

Ingredients
* 4 cups (1 3/4 pounds) cubed seedless watermelon (from a 4 pound melon)
* 1/2 cup sugar
* 1 tablespoon fresh lime juice

Directions
1. Purée all ingredients in a blender until smooth. Pour into a 9x9x2" metal baking pan. Freeze mixture for 1 hour.
2. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours.
3. Using a fork, scrape granita vigorously to form icy flakes.
DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.