August 4, 2013

I am plowing through Ray Monk's new Biography of J. Robert Oppenheimer (J is for Julius): ROBERT OPPENHEIMER, A Life Inside the Center.



In honor of the upcoming Shark Week, I picked up a pound and a half of Mako Shark from the Pura Vida Boat at the Forest Hills Greenmarket. BTW, the above picture is a Tuna Head.



Fresh Salsa will be the Shark Topping. From an old recipe:

1 cup small-diced red onions
2 tablespoons fresh lime juice
2 teaspoons salt
½ teaspoon fresh-ground black pepper
4 pounds tomatoes, peeled, seeded, and cut into small dice
1 teaspoon minced or pressed garlic
2 tablespoons minced and seeded jalapeño peppers
½ cup finely chopped cilantro

1. Combine the red onions with the lime juice, salt, and pepper in a medium, nonreactive bowl. Cover and set aside for 20 minutes while preparing the other ingredients.
2. Combine the tomatoes, garlic, jalapeños, and cilantro in a medium bowl. Add to the onions and serve immediately.

Of course, I will add my acidity killer: Sierra Mist. Also, a shot of Tequila.