Dinner December 28

[Gourmet_Mom]

We had the Taco Pie from the Share a Recipe cookbook last night...soooo good! That's a keeper.
(Although, I've heard they all are. )

Tonight, I'm trying out one from Jacques Pepin's More Fast Food My Way. It's a Roasted Chicken with Mustard Sauce. We'll have Garlic Mashed Potatoes and peas with it. Nobody will want to stand close to anybody at my table tomorrow. There's 4 T chopped garlic in the sauce...LOL! YUMMY!

[HomeCulinarian]

Tonight we're having leftover Christmas eve dinner - Beef braised in Barolo with mashed spuds... looking for a vegetable.

[firechef]

Applebee's and the chicken wings were a law suit waiting to happen! Nice and mid-rare...it is a shame the closest thing to a good restaurant is two hours away!

[cjs]

We had turkey sandwiches and a bowl of chili.

[chef_Tab]

We had the chicken gyros and greek salad buffet because we had another family over for dinner and an evening of games. There are not many leftovers so I will be doing this again, and what a fun night it turned out to be. I haven't laughed so much in quite a while. Our children are still in town so I haven't had much time to do more than lurk here. I did get Mastercook for Christmas and can't wait to play.

[Trixxee]

My husband made chili and cornbread. I suspect we will have some of leftovers tonight.

[Harborwitch]

Saturday afternoon I put a huge hunk 'o' piggy in a pot in the oven after seasoning it with lime juice and achiote paste, browning it off, and adding enough water to half-way cover it. With the lid on it cooked overnight in a 225 degree oven until about 9 am. Falling apart tender and succulent.

I drained it off reserving the stock (in the freezer to solidify the fat), Bob shredded the pork and we ploppped about half in the the freezer. I made an ancho chili sauce and mixed that with the pork. Bob roasted 2 pasilla peppers and we mixed those with about 3 cups of shredded jack cheese.

While Bob was shredding the pork I made the tamale dough with the coarse ground dry masa for tamales. Those of you who have your cardiologist's number on speed dial should turn your heads now - 6 cups of masa & 4 cups of hot water got mixed into a pound of lard that had been beaten until fluffy. Then a couple cups of the pork broth and seasonings were added. Wonderful fluffy tamale dough. Joan and I made big stacks of cheese & roasted chili tamales and pork tamales.

I made a small batch of mole sauce for the tamales, a cabbage salad, and a nice pot of pinto beans.

Yum - what a meal. And what a revelation on the difference in home made tamales and anything else!! Next time I will cook the meat and make the fillings on one day, the dough and sauces on the next, and then stuff them and make the beans on the 3rd day.

[cjs]

oh my, that sounds so good, Sharon.

[Harborwitch]

I don't think I'll ever buy tamales again. A small batch wouldn't be so much work - and I do think that I'll render off my own fat. Wondering if duck fat or chicken fat would work instead of the lard??? Hmmmmmm. That kept my awake for part of the night.

[Mare749]

That really does sound good, Sharon. But, what a ton of work to get there. Glad it was all worth it.

Maryann