By GALA Expert
November 30, 2023
Posted on: February 10th, 2014 by Mindy Taylor
As I’m working in my home office, the snow continues to fall outside, turning the landscape once again into a wintry wonderland. Was it really just two weeks ago we were in sunny San Antonio, land of a hundred margarita variations and fresh, piquant salsa at every meal? (Foodies, see the recipe which follows!)
For those of you who were unable to attend, you did miss a special weekend. Aside from the sun-kissed strolls on the River Walk and the fabulous Mexican food, the M&D Retreat itself was quite remarkable. I’ve attended this GALA event for five years running, and I don’t recall any that felt as collegial and upbeat as this one.
The highlight of the weekend for me was the reminiscing Dennis Coleman and Willi Zwozdesky shared as we gathered together in song (thank you, Jane!) to toast GALA’s 30th Anniversary. It was a poignant reminder of just how far we have come. On the heels of hearing about Robin’s warm welcome as luncheon speaker for Chorus America’s recent board meeting, Dennis reminded us how years ago, a choir could not perform at ACDA if it had “gay” in its name.
Much more significantly than enhancing musical excellence, growing membership, and bolstering sustainability, it is increasingly clear that our voices ARE being heard – the world IS changing.
From my perspective, we are solidly and uniquely positioned for even greater impact in creating a world where all voices are free – both within our own borders and beyond. If you have a brainstorm or see an opportunity, please let us know. We are listening.
Dare to dream BIG and have a great 2014! Yours in song – Mindy
Several of us had the good fortune of dining at Acenar in San Antonio. I’d hoped to secure the chef’s recipe for their amazing duck chalupa, but understandably she’s reluctant to share it. (I do have it from a reliable source that the secret rub ingredient is Chinese 5-spice powder!) Chef was willing to share her recipe for Jicama Shrimp Tacos. Enjoy!
Jicama Shrimp Tacos
Marinade for shrimp
- 12oz. Chipotle in adobo sauce
- 4 oz. Tomato Salsa
- ½ bunch Cilantro
- 4 oz. Fresh Garlic
- 2 T. salt
- 16oz. Blended Oil
- Blend all ingredients except oil. While blending, slowly add oil; set aside .
- Cut 2 lbs. of shrimp into small pieces and add the marinade to shrimp and allow flavors to incorporate. This procedure can be done a day in advance.
For the Tacos
- 1 ea Jicama
- 1ea Leek, Julienned and fried
- 1 oz. Tamarindo Puree
- 4oz. Pico de Gallo (mixture of diced onions, tomatoes, jalapenos and cilantro)
- ¼ tsp. Garlic Puree
- 1T. Chipotle Butter (mixture of 4oz. butter and 1oz. chipotle sauce)
- 1 T. Blended Oil
- 1 T. White Wine
- Salt and Pepper to taste
- Peel Jicama and slice into thin slices using a slicer or a mandoline. Add sliced jicama to ice water to keep the texture crisp. Set aside.
- Sautee shrimp with oil in a heated skillet. Add Pico de Gallo, garlic and white wine.
- Finish with chipotle butter. Season to taste.
- Remove Jicama from water and dry. Add the shrimp mixture and top with fried leeks and Tamarindo puree