Grilled Shrimp and Charred Zucchini Tacos Recipe
Because I do my grillin' in the autumn
I just wanted to share my Sargento campaign with you again because I’m so damn excited! I hope they turn this into a commercial. I spent a week in Wisconsin working with Sargento’s production team. And despite my RBF, my rental car’s transmission going out and getting trapped in the car park’s elevator…I had a memorable time. It was nice to work on a national campaign with kind people who are great at their jobs. It was even nicer to be able to just be me, including the still image captured of me flipping the team off.
The campaign can only be seen on TikTok at the moment. I cannot post on my socials due to the contract. And I don’t know if they’ll post it on IG or anywhere else. If you’re on threads, you can definitely be on TikTok at this point!
illyanna at the San Francisco Public Library for Hispanic Heritage Month
If you haven’t had a chance to catch me in person or to have your book signed, i’ll be at the SFPL this weekend.
20$ OFF ANNUAL SUBSCRIPTIONS
I’m offering $20 off for an annual subscription to my newsletter! But, only until the end of the year. If you received my flash newsletter on Saturday, you probably already know that I’m trying to find new ways to keep subscribers engaged. I’d love to do an in-person, intimate, gathering during the holidays: Friendsgiving, something Christmasy? But, it appears that most of my subscribers are on the East Coast. That shouldn’t come as a surprise, my Instagram insights show that a larger chunk of my primary audience comes out of New York.
Several people mentioned some virtual cooking demos. Of course, as an annual subscriber, you won’t have to pay for those. They’re already included in your subscription.
I really wish I could host an in-person cooking class! Something I’ve wanted to do for a good long time. But, the venues that offer that in the city (Civic Kitchen, BiteUnitedSF, Naked Kitchen) are so expensive.
I understand that summer is grilling season for so many people. And you should understand that I fucking hate summer. I hate the heat. Every time I get the idea or the hankering to grill something, ten minutes into it I’m regretting my decisions and wondering what the hell I was thinking of to begin with.
You see, when we witness the “aesthetic” people grill on our media component of choice, they’re smiling and standing with their stainless steel tongs at the ready. What we don’t see is ALL the prep that went into making that simple stance ready: scraping down the grill gates, prepping the charcoal lumps or briquettes, setting the shit on fire, waiting for the coals to turn white and while we’re waiting getting all the food ready, hopefully we seasoned and marinated the night before, do I put everything on a separate plate/bowl or lug everything from the kitchen to the backyard on a sheet tray that’s recklessly balanced on my forearms? All the while the sun devilishly beaming its atomic and cancerous rays on your sweaty ass brow.
Bruh. No.
But, when it becomes that sweet spot between summer and autumn? Where the mornings are cool and dewy and late afternoon is dusky and golden. C’est magnifique. That is when I want to grill! And grilling I have been.
I bought this little Marsh Allen hibachi for $35.
I have an old version of this same brand at Mami’s, but if you’ve ever bought something and took it to your parents, you know that it basically now belongs to your parents. The hibachi is convenient, mobile and perfect for quick cooking for one to two people. Yes, I have an 22-inch Weber kettle, but it’s a pain in the ass for small cooks! With the hibachi, a handful of charcoal briquettes and some lighter fluid and you’re 30 minutes closer to sinking your teeth into a charred zucchini and grilled shrimp taco.
Here’s the recipe! Today’s recipe is only available to paid subscribers.
