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Joe

Tried some new (for me) Mexican-inspired recipes this weekend. I don't know if I would combine them

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Joined: Dec 14, 2005

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Posted to Thread #26341 at 6:34 pm on Jul 13, 2014

in the same menu again--the chiles and the chicken sauces were both the same shade of brown, as was the caramel sauce for dessert, so the effect was a bit heavy for summer. But everything was delicious! (Perhaps a colorful fish dish would have been a better choice after the chiles than the chicken.)

Grand Marnier Margaritas
Hamachi Ceviche with Avocado on Fried Wontons (our friends brought these)
Blue Corn Chiles Rellenos with Chipotle Sauce
Diana Kennedy's Pollo en Pipian Rojo (Chicken in red sesame sauce)
(Chateau de Pampelonne (Cotes de Provence) rose, and Marques de Caceres Verdejo (a Spanish white.) Our friends brought these too.)
Jicama Salad
Julia's Cinnamon Toast Flan

Ahead of Time: The day before, I roasted and stuffed the chiles, and made their sauce. They were fried and served at the last minute. I also made the chicken pipian sauce the day before, using stock from my freezer, then poached the chicken in the afternoon (and now I have broth for the freezer again.) It was so easy to reheat the sauce, add the chicken and leave it over a tiny flame until serving time. The flan could be made ahead but I wanted it warm so it went into the oven as the guests arrived.



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