Goomba38 wrote on Sat, 10 May 2008 17:46:44 -0400:

> The kids first said they'd take me out and wanted me to pick a
> restaurant. Hmmmmm... not really in the mood for that after
> spending a week eating in restaurants. I'm more than happy
> everyone will be home and I can cook for them. It gives me a
> reason (excuse) to make whatever I want! After eating my
> previously mentioned feast at Rick Bayless' Frontera Grill, I
> pulled out his book "Mexico, One Plate at a Time" cookbook and
> have chosen the meal! Oldest daughter informed me previous to
> my recipe selection that she wants to bring over a black bean
> and corn salad and a peanut butter pie she's wanted to make
> for a while. Okay, I can work with this!

> So I'll be first making homemade chorizo (from M,OPaaT, page
> 26) to go in to the Queso Fundido con Chorizo y Rajas also in
> the book. A hot melted cheese and poblano chiles dish to serve
> with corn tortillas to use as dippers.

> Ensalada de Jicama, Ananas y Pepino- adapted from his recipe
> for mango, pineapple and jicama, dressed with guajillo chile
> powder and lime juice.

> Carne Asada-flank steaks marinated briefly in lime juice,
> garlic and salt then grilled. Easy! Served with his (and
> mine) famous guacamole.

> I'm still in the air about making anything special to drink?

If you don't think beer is festive enough, have some California
champagne or a robust red wine: an Ozzy Cabernet or Merlot might
be good or else a real Chianti, IMHO.


--

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not