Vancouver Getaway

On Friday morning we were up around 3:30 a.m. to head to the airport for a little, extended weekend getaway.  We flew to Calgary first, sleeping for the hour flight.  We had a very short layover in Calgary, and we shared a breakfast bagel while we waited to board our flight to Vancouver.

I had a pumpkin spice flavoured coffee, mmmmm!

We were in Vancouver by about 10:30 a.m..  After dropping our stuff off at the hotel, we headed straight to my favourite coffee shop, Cafe Artigiano. 

By the time we were done our coffees, we were hunnngry! 

The first thing we snacked on was a fish burrito.  We normally won't eat at chain restaurants when away from home, however we no longer have Taco del Mar at home, and Christopher had to show me the fish burrito that he loved, that inspired our fish burrito recipe.

We shared a small fish burrito, just for a taste, but our homemade ones are better.  We ate more delicious things on this first day - posts to come!

The hotel we stayed in was L'Hermitage, downtown.  On Trip Advisor it was voted #1 hotel in Canada for the past two years, and #25 in the world!  It was pretty nice, but the best part was the excellent service, and the fact that when we paid for the room it was HALF as much as what we had initially booked for - nice!  We payed just over $400 for 3 nights.  Not bad!

Have you been to Vancouver?  How was your weekend?

The Best Fish Burrito

The Best Fish Burrito

(Makes 4 large fish burritos)

* It looks daunting, but it's really easy, especially when there are two people in the kitchen.  If it looks like too much work, buy your favourite guacamole & pico de gallo, and just make the white sauce and the fish batter.
  
- approx. 1/2 lb of cod
- large tortilla wraps
- sour cream
- shredded green cabbage (about 1/2 small cabbage)
- refried beans (canned)
- white sauce (see below)
- guacamole (see below or buy)
- pico de gallo (see below or buy)
- beer batter (see below)
- oil for frying

White Sauce:

- 1 cup mayo
- juice of 1 lime
- 1/2 jalapeno, minced
- 1 tsp capers, minced
- 1/2 tsp cayenne
- 1/2 tsp oregano
- 1/4 tsp dill

Mix all ingredients until creamy and well blended.

Pico de Gallo:

- 2 tomatoes, diced
- 1/2 white onion, finely diced
- juice of 1 lime
- 2 T cilantro, minced
- 1/2 jalapeno, minced
- salt and pepper to taste

Mix all ingredients.  Make ahead if you have time to let the flavours blend.

Guacamole:

- 1 avocado
- 3 T white onion, minced
- juice of 1/2 a lime
- 2 T cilantro, minced
- 1/2 jalapeno or more, minced
- salt to taste

Mix all together, mashing the avocado up a bit.

Beer Batter:

- 1 cup flour
- 2 T cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg (beat)
- 1 cup beer (Corona or Sol would be best)

Mix the dry ingredients.  Mix the wet ingredients.  Whisk together.

Directions:

Prep the white sauce, pico de gallo, guacamole and beer batter and set aside.  Cut the fish into 2 ounce pieces and lightly flour the pieces.  Heat the oil on medium until hot.  Dip the fish in the beer batter and fry until golden, turning part way through.  When the fish is almost done you can heat the refried beans, and warm the tortillas for easier wrapping.

 

 

Top the tortilla with some sour cream, guacamole & refried beans. 



Lay 2 fish pieces on top of this (4 ounces), and then put about 1/2 cup of shredded cabbage in, some pico de gallo, and white sauce.  Fold like a burrito folding ninja.


 
 
 

Make these immediately.  You're welcome ;-)

Christopher enjoyed some leftovers for lunch today, and subsequently texted me to inform me that we will be eating nothing but fish burritos from now on.  He also said "end of discussion" and gave me some new names for my blog, including, but not limited to, "Everyday Burrito" and "Burrito Town."  

What he doesn't know is he's now got a problem on his hands ...  

The po boys are jealous.