This was delicious! I made the sauce with sautéed onions, jalapenos, tomatoes and- clearly- Dos Equis beer. All that was cooked to yumminess, clams were added and the result was great. The perfect level of spiciness and flavor!
Soup- The Shed Posole (from The Shed in Santa Fen, NM- p. 101)
Posole is one of Andrew’s favorite things ever. If you don’t know, it is a fairly simple soup of pork shoulder, hominy and broth. Sound simple, right? The one time I had tried before was truly an epic fail. And I rarely fail, so I never attempted again. This one? SUCCESS!!!! Everyone loved it, especially Andrew. As good as his mom’s!
Entrée- Braised and Pulled Pork with Orange-Honey Barbecue Sauce (from Brittlebush Bar &Grill in Scottsdale AZ- p. 153)
Side- Goat Cheese- Stuffed Poblano Chiles with Tomato Chipotle Sauce (from Hilton of Santa Fe in Santa Fe, NM- p. 179)
The pork took many steps- marinating overnight, roasting vegetables, slow roasting and braising for 6 hours, then shredding it. I forgot to take it out of the oven once all my friends were over, so it overcooked by an hour or two, and was a little dry, but the homemade BBQ gave it so good flavor plus a little moistness it needed.
Eeek! Chile rellenos! I roasted the chiles and stuffed them with goat cheese, cream cheese, corn, cried cranberries, chipotle powder, mint, basil… Sound like a bit much, but it all came together really well. Traditionally chile rellenos’ batter has whipped eggs whites folded in (folding things in always makes me a little nervous), but I did it and it was a great, fluffy batter that fried up perfectly. And all served with a homemade tomato- chipotle sauce.
Dessert- White Chocolate Mousse with Berries (from Heartline Café in Sedona, AZ)
I was way more comfortable after already conquering the scary mousse earlier in the cookbook. Whipping, folding, etc- no big deal! And the white chocolate mousse was light and airy and… yummy! The berry sauce was a bit tart for some, but a good combination with the sweetness of the mousse.
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