We had Anne (who is defending her dissertation in a couple of weeks), Allison, Joe, and little Gregory over for dinner, and luckily the weather was benign enough to dine out on the porch while gazing into the cilantro forest in the garden.
Started by snacking on tomatillo salsa and chips; the salsa contained a fair amount of cilantro, but you couldn't see a dent in the forest. And of course, Dos Equis beer. We also had a slaw of grated jicama and carrots, dressed with lime juice and the sun-dried Chimayo ground chile that Phoebe brought us.
The main course was also provided largely by Phoebe: blue corn posole, which we had soaked the night before and cooked in the crockpot all day. Ingredients were as usual, but the method changed due to crockpot cooking. We fried the cubed pork and onions, but immediately threw them into the crockpot to stew for a couple of hours with the posole. The chile component was again roasted poblanos, put in toward the end with some drained canned regular white posole for bulk and contrast. The big bunch of cilantro leaves and lime went in in the last half hour, and more fresh cilantro was stirred in at the last moment - still no dent.
Dessert was Holt's home baked meringues (which you see above with a tray of macaroons that he also snuck in there), topped with local strawberries - which Gregory's family calls strawbabies - from the farmers' market.
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