Tomorrow is the overly commercial, yet sentimental favorite (USA)
"Mother's Day"

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?

I'm psyched about this meal!
Happy Mother's Day Y'all!
Goomba

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

James Silverton wrote:

>> 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.
>
I actually have some lovely Italian Asti (Mondoro) which I picked up a
few weeks ago. I have beer! I have sweettea! I am not terribly
confident in my mojito making abilities.
So it sounds like I've covered enough bases, eh?

On May 10, 5:46�pm, Goomba38 > wrote:
> Tomorrow is the overly commercial, yet sentimental favorite (USA)
> "Mother's Day"
>
> 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?
>
> I'm psyched about this meal!
> Happy Mother's Day Y'all!
> Goomba

Sangria!

Have A Happy!

Sheldon wrote:

>> I'm still in the air about making anything special to drink?
>>
>> I'm psyched about this meal!
>> Happy Mother's Day Y'all!
>> Goomba
>
> Sangria!
>
> Have A Happy!

duh! <slaps head> I hadn't even thought of Sangria!
Got a particular recipe or suggestions on it?

And thanks for the Happy wishes.

On May 10, 6:12�pm, Goomba38 > wrote:
> Sheldon wrote:
> >> I'm still in the air about making anything special to drink?
>
> >> I'm psyched about this meal!
> >> Happy Mother's Day Y'all!
> >> Goomba
>
> > Sangria!
>
> > Have A Happy!
>
> duh! <slaps head> I hadn't even thought of Sangria!
> Got a particular recipe or suggestions on it?
>
> And thanks for the Happy wishes.

Por nada.

Read the reviews for suggestions: http://www.epicurious.com/recipes/food/views/102315


---

Goomba38 > wrote in
:


>
> 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.


That's it!! I'm coming over to your place!!



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


With the meal you're doing, it'd have to be Sangria!!

All depends what the weather is like in your neck of the woods, though.

I used to make my Sangria in a platic 5lt bucket, and place it on the
table. It leant a certain 'class' to any function :-)


>
> I'm psyched about this meal!
> Happy Mother's Day Y'all!


And the same to you :-)

--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your
home,
though it will not be where you left it.

PeterLucas wrote:
> Goomba38 > wrote in

>> 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.
>
>
> That's it!! I'm coming over to your place!!

You'd be welcome. The more the merrier! I am at my Italian happiest when
feeding the troops. They don't even have to be *my* troops!

>> I'm still in the air about making anything special to drink?
>
>
> With the meal you're doing, it'd have to be Sangria!!
>
> All depends what the weather is like in your neck of the woods, though.
>
> I used to make my Sangria in a platic 5lt bucket, and place it on the
> table. It leant a certain 'class' to any function :-)

And as silly as it sounds- I hadn't even THOUGHT of Sangria! What a
chadrool I am!
I note you forgot to include your recipe for "certain class sangria"
though? <cough cough>


>> I'm psyched about this meal!
>> Happy Mother's Day Y'all!
>
>
> And the same to you :-)
>
Gracias!

Goomba38 > wrote in news:7f-dndDk-
:


>>
>>
>> That's it!! I'm coming over to your place!!
>
> You'd be welcome. The more the merrier! I am at my Italian happiest when
> feeding the troops. They don't even have to be *my* troops!


Don't start without me!! :-)



>
> And as silly as it sounds- I hadn't even THOUGHT of Sangria! What a
> chadrool I am!
> I note you forgot to include your recipe for "certain class sangria"
> though? <cough cough>


No set recipe.......

First, start with a plastic bucket (with handle)......... use good red
wine, lotsa fruit, and soda water. Add sugar amd ice cubes if you wish.
It's a mix, taste, and adjust, thing. For the first bucket, after that,
it's just chuck it in and get on with it!!

http://i28.tinypic.com/2lx8pq0.jpg

(I didn't have a bucket with a handle, so I used my home brew jug)

http://i25.tinypic.com/212ctgm.jpg


And after that day of drinking Sangria out in the sunshine with about 12
friends, I was........

http://i27.tinypic.com/23tntzt.jpg


:-)


But there are set recipes out there.........

http://www.spain-recipes.com/sangriarecipe.html



>>
> Gracias!
>



Grassy-arse to you too :-)



--
Peter Lucas
Brisbane
Australia

You will travel through the valley of rejection;
you will reside in the land of morning mists...and you will find your home,
though it will not be where you left it.

"Goomba38" > wrote in message
. ..
> Tomorrow is the overly commercial, yet sentimental favorite (USA)
> "Mother's Day"

<great menu snipped>


>
> I'm still in the air about making anything special to drink?
>
> I'm psyched about this meal!
> Happy Mother's Day Y'all!
> Goomba

Margaritas - real margaritas

3 Parts tequila
2. Parts triple sec
1. Part lime juice (use the small Mexican limes or bottled key lime
juice)

serve on the rocks - please no blender.

the other options Dos Equis XX (dark) or any other Mexican dark beer.

Happy Mothers day.

Dimitri

Dimitri wrote:

> Margaritas - real margaritas
>
> 3 Parts tequila
> 2. Parts triple sec
> 1. Part lime juice (use the small Mexican limes or bottled key lime
> juice)
>
> serve on the rocks - please no blender.
>
> the other options Dos Equis XX (dark) or any other Mexican dark beer.
>
> Happy Mothers day.
>
> Dimitri

Oh!Oh!Oh! I have tequila and triple sec! I have another drink option
now! (ok, so shaken not frozen and blendered...but is the salt
traditional or an aberration?)

Goomba38 wrote:
> Dimitri wrote:
>
>> Margaritas - real margaritas
>>
>> 3 Parts tequila
>> 2. Parts triple sec
>> 1. Part lime juice (use the small Mexican limes or bottled key lime
>> juice)
>>
>> serve on the rocks - please no blender.
>>
>> the other options Dos Equis XX (dark) or any other Mexican dark beer.
>>
>> Happy Mothers day.
>>
>> Dimitri
>
> Oh!Oh!Oh! I have tequila and triple sec! I have another drink option
> now! (ok, so shaken not frozen and blendered...but is the salt
> traditional or an aberration?)

I think the salt is traditional. I don't much care for it but do like
the contrast between the salt and sweet. A bar in our local Mexican
border town puts martini-type green olives in the margaritas instead of
salting the rims. Really good.

Happy mothers' day and congratulations on the radio show. You are a
lucky person to have such a wonderful family.

Texas Janet

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Sat, 10 May 2008 18:40:11 -0400, Goomba38 >
wrote:

>Dimitri wrote:
>
>> Margaritas - real margaritas
>>
>> 3 Parts tequila
>> 2. Parts triple sec
>> 1. Part lime juice (use the small Mexican limes or bottled key lime
>> juice)
>>
>> serve on the rocks - please no blender.
>>
>> the other options Dos Equis XX (dark) or any other Mexican dark beer.
>>
>> Happy Mothers day.
>>
>> Dimitri
>
>Oh!Oh!Oh! I have tequila and triple sec! I have another drink option
>now! (ok, so shaken not frozen and blendered...but is the salt
>traditional or an aberration?)

definitely on the rocks and definitely salt. the salt makes the
drink, as far as i'm concerned.

your pal,
blake

On Sun, 11 May 2008 15:54:23 GMT, blake murphy
> wrote:



>definitely on the rocks and definitely salt. the salt makes the
>drink, as far as i'm concerned.
>
>your pal,
>blake

You are a man after my own heart, Blake.

Christine

On Sun, 11 May 2008 10:12:09 -0600, Christine Dabney
> wrote:

>On Sun, 11 May 2008 15:54:23 GMT, blake murphy
> wrote:
>
>
>
>>definitely on the rocks and definitely salt. the salt makes the
>>drink, as far as i'm concerned.
>>
>>your pal,
>>blake
>
>You are a man after my own heart, Blake.
>
>Christine

why **** around with a blender?

your pal,
blake

On Sat, 10 May 2008 15:17:09 -0700, "Dimitri" >
wrote:

>the other options Dos Equis XX (dark) or any other Mexican dark beer.

Negro Modelo - yum!

--
See return address to reply by email
remove the smile first

"Goomba38" > wrote in message
. ..
> Tomorrow is the overly commercial, yet sentimental favorite (USA)
> "Mother's Day"
>
> 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.

Sounds fabulous! Loved hearing about your sublime meal at Fontera Grill,
BTW. I did an internship with Arthur Andersen many years ago at their St.
Charles location and had dinner at Topolobampo with a bunch of other
interns. A truly wonderful, very memorable meal.


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

Kay's margaritas???


> I'm psyched about this meal!
> Happy Mother's Day Y'all!

Thanks! Same back atcha!

I guess I'm cooking for MD, as well, since DH hasn't said anything to the
contrary. :\ Fine with me, of course, since I love to cook, but it would
just be *nice* to have someone else cook a meal for me one day out of the
year, y'know?? (Manning the smoker doesn't count, since I do all the prep
work, side dishes, etc.) I'm planning on making a shrimp and asparagus
risotto (it's been years since I've done a risotto--the recent thread made
me hungry for it), but if DH suddenly decides to order take-out sushi for
dinner--which he did on my last birthday (he doesn't cook, and we have three
young daughters, so dinners out for two are few and far between), I could
put off those plans until the following night with no problem.

Mary

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

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

Don't you want to recreate the mojitos you had in chicago?
http://www.jeffreymorgenthaler.com/2...ts-of-mojitos/
Shots of Petron are good too.

Rick Bayless has a recipe for sangria on his website.
http://www.rickbayless.com/recipe/category?categoryID=4


--
See return address to reply by email
remove the smile first

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


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

Kay's Margaritas!!! They are based on the ones by Rick Bayless in one
of his earlier books...

But here is Kay's recipe...

Kay's post said:

The recipe given here is modified from one in _Mexican Kitchen_ by
Rick Bayless. Rick Bayless calls it Frontera's Gold Margaritas. I
won't because it isn't anymore.

Kay

Margarita

1 2/3 cup Sauza Comemorativo tequila
1/4 cup Grand Marnier
1/2 cup lime juice
1 teaspoon finely grated lime zest
1/4 cup sugar
Lime wedges
Coarse salt

1. Steeping the margarita mixture. Mix the tequila, Grand
Marnier, lime juice, lime zest, and sugar in a glass or plastic
pitcher until the sugar dissolves. Cover and refrigerate at least
2 hours (but no more than 24 hours). Strain into another pitcher.

2. Finishing and serving the margaritas. Rub the rims of 8 6- to
8-ounce glasses with a lime wedge, then dip the rims in a dish of
coarse salt. Serve the margaritas on the rocks in the prepared
glasses.


Christine