The Menu:
Melody: Guacamole
Danielle: Drink
Sarah: Spicy Pork aka "Cochinita Pibil"
Jenny: Spanish Rice
Amy: Tres Leches
Hannah: Mini Mexican Quiche
Heather: Bean Salad
Guacamole
Add the following ingredients to taste:
a few avocados (some mashed, some in small chunks)
chopped tomatoes
chopped cilantro
garlic powder
lemon juice
salt and pepper
Red Grapefruit Margaritas Serves 6
2 tablespoons colored sanding sugar
1 lime
6 teaspoons pomegranate syrup or grenadine
1 1/2 cups pink grapefruit juice
1. Place sanding sugar in a shallow dish or plate. Slice six thin rounds from the middle of lime; set aside. Rub lime wedge around rims of six glasses; dip each rim in sugar to coat. Pour 1 teaspoon pomegranate syrup into bottom of each glass.
2. Place grapefruit juice and 2 cups ice cubes in a blender. Process on high speed until ice is crushed. Pour frozen mixture into glasses, and stir to combine with syrup. Garnish with reserved lime rounds, and serve immediately. From Martha Stewart's website
Spicy Pork aka "Cochinita Pibil"
2 pounds pork butt roast with bone
2 tablespoons achiote paste
1/3 cup orange juice
2/3 cup fresh-squeezed lemon juice
2 habanero peppers, seeded and chopped
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon ground coriander
salt and pepper to taste
1/2 cup red wine vinegar
2 red onions, sliced into rings
1. Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.
Spanish Rice
Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken broth with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
1. In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
2. In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Serves 4 to 6. From www.Elise.com/recipes.
Mini Mexican Quiche
1/2 cup butter or margarine, softened
1 (3 ounce) package cream cheese, softened
1 cup all-purpose flour
1 cup shredded Monterey Jack cheese
1 (4 ounce) can chopped green chilies, drained
2 eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1. In a small mixing bowl, cream butter and cream cheese. Add flour; beat until well blended. Shape into 24 balls; cover and refrigerate for 1 hour. Press balls onto the bottom and up the sides of greased miniature muffin cups. Sprinkle a rounded teaspoonful of cheese and 1/2 teaspoon of chilies into each shell.
2. In a bowl, beat eggs, cream, salt and pepper. Spoon into shells. Bake at 350 degrees F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Refrigerate leftovers.
Bean Salad
***need recipe***
Tres Leches
5 eggs
1 teaspoon baking powder
2 cups white sugar
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsalted butter
2 cups milk
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 1/2 cups heavy whipping cream
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
2. Sift flour and baking powder together and set aside.
3. Cream butter or margarine and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon of the vanilla extract, beat well.
4. Add the flour mixture to the butter or margarine mixture 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
6. Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
7. Whip whipping cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
**I used a little more sweetened condensed and a little less evaporated. also - fruit on the top is what really makes it. any kind of fruit.
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