So of course I'm way behind in posting. Oops. Blue Plate has already had it's second meeting, or should I say "dinner party," and I've yet to post about the first! Until now...
As I mentioned earlier, we took a crack at some New Mexican dishes a couple of weeks ago. I made Labor Intensive Beans, Lorenzo made Chile Rellenos, Mike prepared a salad with Red Chile Honey Mustard Vinegrette, and Alberto made a Mexican Bread Pudding called Capirotada. Here is the beautiful plate of comida.
My so-called Labor Intensive Beans were a bit of a disappointment. I cooked pinto beans with a mixture of roasted green chiles, a roasted serrano pepper, blackened tomatoes, sauted onions and garlic, and fresh cilantro. They were somewhat plain. A bit better the next day after sitting in the fridge overnight, but still not nearly as fabulous as they ought. I blame chef Mark Miller of Coyote Cafe, as he inspired this recipe. If you would like to send him hate mail, you may do so here .
Lorenzo's Chile Rellenos were made with a flourless egg batter. This makes them gluten-free (if it weren't for the peppers, this would be for you, B2). For some fantastic gluten-free recipes, check out Gluten Free Goddess. After roasting Green Chiles in the oven (for roasting instructions, see here), they are stuffed with jack cheese and coated in an egg batter. The batter is made with egg whites that are beaten until they're so stiff you can turn the bowl upside down and dance with it. Then they are fried in oil.
Mike's salad was a combination of lettuce, cilantro, tomato, jicama, corn, onion, cheddar cheese, and a delicious homemade dressing. I don't like creamy dressings, they are too rich for me. But I enjoyed this one. His primary ingredients were Dijon mustard, honey, and Chimayo Red Chile.
Following dinner, we had dessert. Capirotada. Repeat after me: cap-ear-oh-tada. The smell of Alberto's Capirotada baking in the oven made one wonder if perhaps he sprinkled a little bit of aromatic heaven on top. It was that good. A combination of whole wheat bread, eggs, milk, sugar, trail mix, and spices provided a perfectly sweet finish. The photo doesn't do it justice.