A little beer for you, a little beer for the dish.
When my son was very young and my husband and I would go on tour with our band, Boss Hog, we hired a nanny we loved so much, she felt like part of the family. I've always loved to cook, but my ease with it grew after Nancy came around, when the everyday routine of cooking dinner for a family was still a new thing for me. It was really nice to have an outside influence teach me new flavor profiles and more techniques to work with.
, for dinner because we'd always have garlic, limes, and cilantro around. Although Nancy no longer works for us—she's a caterer in San Antonio, now—I still cook this dish routinely, sometimes even for guests. Here's how she taught me to do it:
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