Diners, Drive-Ins and Dives In Cabo - Guy Fieri Was Here

Sunrise on the ocean in Cabo and

all of the boats are racing out for the

Bisbee fishing competition

while we are there for hubby's birthday!

And the very first night we head 

to our favorite taco shop

Asi & Asado

and who was just there about 10 days

before us - GUY FIERI

from

Diners, Drive-Ins and Dives!

That's right, Guy came all 

the way down to Cabo, but

probably not in his convertible!

They had received a funky new

make-over before the show, which

we loved.

Come to find out, had we been in 

town, we would have been able

to come and meet Guy.

Our property manager who told

us about the place is a regular there

and when the show was getting

ready to film, they called him up

and had him come down.  He got

to be interviewed like they always

do on the show, and he would have

invited us to come with him 

if we had been there.

They have the best tacos in all of

Cabo according to Juan

 (our property manager)

and according to us.  

We ate there 4 times that week.

The kitchen is open and you can watch them

preparing the tacos 

and quesadillas (with cheese)

either on corn or flour tortillas.

The meat is grilling on an open

fire.

My favorite is grilled shrimp quesadillas

on flour tortillas. The carne asada

is also incredible.

Then you head to the salsa bar to top off

your tacos or quesadillas.  

We can understand why Guy

came all the way to Cabo for these.

On 

Diners, Drive-Ins and Dives

Guy says the places 

have to have location, character and food

and this Cabo restaurant has it all.

They also visited Solomon's Landing

and Tike Bar.  We haven't been to either

of those but may have to try their food.

If you make it to Cabo, Asi & Asado

is on the highway just across 

from Costco.  It is always busy.

The show is supposed to air sometime

in mid December.  Can't wait to

see if Juan made it on the show.

I will be taking this to

Oh The Places I've Been

Colossal Shrimp and Cocktail Sauce

When it comes to luxurious appetizers nothing beats

cold shrimp with cocktail sauce around here at

Purple Chocolat Home.

So many pre-cooked shrimp are soft and filled with

salty water but I have found 

absolutely fabulous shrimp

(for those of us who don't live by the ocean)

at Sam's Club.

Sam's Club is out of the way for me so I really only

have my membership there for these

Colossal Cooked Shrimp (21-25 per lb.)

found in the frozen food section.

I always buy a few extra bags to have on hand in the freezer.

Don't be confused and buy their Colossal Uncooked Shrimp!

By the time you cooked those up, they were no longer Colossal

and were unimpressive.

BUT...

even if you have great shrimp, 

if you have horrible cocktail sauce,

 you will have wasted your money.

Cocktail sauce is so easy to make - don't ever

use bottled - a sensitive palate like mine will taste

the chemicals!!!!

Super Easy and Delish Cocktail Sauce

1 C. ketchup

3-5 tsp. extra hot horseradish (you want a

kick - add as much kick as you like)

juice of 1 fresh lemon

20 grinds of freshly ground pepper

1/4 tsp. sugar

Mix the above and chill.  The ground pepper adds a great

depth of flavor and everyone will be wanting your recipe.

After thawing the shrimp by filling the open bag with cold water

and then draining, I always, always, always squeeze fresh lemon

over the shrimp.  The lemon juice brightens the flavor of the

shrimp and takes away any fishy smell.

Serve over a bed of ice with lemon wedges.

I love to serve these beauties in my pewter shell dish

that I brought home from Cabo, but the good news is

that I have often seen large shell dishes like this at

our favorite Home Goods or TJMaxx stores.

I forgive you if you don't love shrimp!

As a matter of fact, that just leaves more for the rest of us

shrimp lovers!

I grew to love shrimp when I was young.  My

mother would always splurge on shrimp when 

she received a raise at work and we saw them 

as a super special indulgence.

I will be posting this with

Foodie Friday

On the Menu Monday

Creamy Shrimp Scampi

Shrimp has always been a treat at

Purple Chocolat Home.

Fortunately everyone loves it in many variations.

This is one of my many favorites, any time of

year.

Needing an upscale appetizer?  This creamy shrimp

scampi works is a great choice. You could also serve

it as a main dish or over pasta.

Shrimp Scampi Recipe

3 T. butter

2 T. finely chopped onion

1/4 C. minced garlic (around 8 fresh cloves, more or less)

3/4 T. white wine vinegar

1/2 tsp. salt

1/2 tsp. Italian seasoning

pinch red pepper flakes

1/4 tsp. black pepper

juice of 2 lemons

1 C. heavy cream

1 T. flour dissolved in 1/2 C. cold water

1 1/2 lb jumbo shrimp (11-15 count per pound)

Melt butter and saute onion and garlic until

soft.  Add remaining ingredients except the shrimp.

Heat over medium heat until thickened.

Meanwhile bring a pot of water to boil with 2-3 tsps.

Montreal Chicken Seasoning (or seasoned salt) added.

Add shrimp.  Bring back to a boil and boil for 1 minute.

Drain shrimp and add to the sauce.  Heat through.

Do not overcook the shrimp.  Serve with toasted

crusty garlic bread or over pasta.  (I would

probably double the sauce if I were serving it

over pasta.)

Click here for printable recipe.

Enjoy!

I will be posting this with

Tasty Tuesday, Foodie Friday