Saturday, October 6, 2007

Mixed Beginnings

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 Ne
w 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.


San said...

Too bad the beans were disappointing to the tongue--they're a feast for the eyes, as is the entire plate. It is indeed a blue plate spectacle. I know one thing: Wild Bill Tick Tock is going to demand that you prepare those chile rellenos for him.

b2 said...

Love the words, the names of things, the life there must be behind those words, the things, the feelings those words symbolize. Your exploration of culture through food is such fun. Photos never do the taste justice. Thanks for the GF nod. Too bad about those pesky peppers!