Sunday, October 30, 2005
What the hell do I know about Latino cooking...
Food:
The interesting thing for me was that everyone loved something different. The enchiladas had a special ingredient because SP made her home-made Mexican-style salsa. If you're thinking of that chunky Pace style stuff, get the thought out of your head. This was closer in consistency to what Little Tijuana's serves. But better. It gave a nice zip, and even more so if you dared the extra hot version. The red beans and rice were pretty standard, and we've done them before. Still people seem to go gah-gah. The last minute addition that totally rounded out the meal for me was the sweet corn cake. This wasn't cornbread. It was something wholly different, but very tasty.
For dessert, I wanted to try adding a peanut butter swirl to our home-made brownie recipe. At the last minute, I thought, "Why not try making the swirl out of our spicy peanut sauce." It worked, but the sesame flavor came out far more than I expected. It added a nice complexity to a fairly ordinary (but good) brownie.
- Nachos, two ways (meat and cheesey; vegetarian)
- Chicken enchiladas
- Corn cake
- Red beans and rice
- Peanut butter, sesame brownies with vanilla ice cream
The interesting thing for me was that everyone loved something different. The enchiladas had a special ingredient because SP made her home-made Mexican-style salsa. If you're thinking of that chunky Pace style stuff, get the thought out of your head. This was closer in consistency to what Little Tijuana's serves. But better. It gave a nice zip, and even more so if you dared the extra hot version. The red beans and rice were pretty standard, and we've done them before. Still people seem to go gah-gah. The last minute addition that totally rounded out the meal for me was the sweet corn cake. This wasn't cornbread. It was something wholly different, but very tasty.
For dessert, I wanted to try adding a peanut butter swirl to our home-made brownie recipe. At the last minute, I thought, "Why not try making the swirl out of our spicy peanut sauce." It worked, but the sesame flavor came out far more than I expected. It added a nice complexity to a fairly ordinary (but good) brownie.
