Dinner with the HSM's

Last night I was invited to dinner with a group of girlfriends from my kids’ school.  Somehow the group has been dubbed the HSM's (Hot Sexy Mamas).  We always have a lot of fun and laughs when we’re together, and this evening was no exception.  Ivette, the host, went all out providing each of us with gifts and little momento’s to take home.  The highlight of the evening was receiving homemade cards and bracelets from her adorable 5 year old son. What woman wouldn’t want such attention from a handsome young man!

 (Some of my booty from last night.  Ian made the card and bracelet.  Ivette hand crafted a little owl picture holder for each of us, and idea I definitely need to steal!)

In addition to the love and laughter we also enjoyed a lot of really good food.  Ivette did a great slow roasted pork and a salad made from her garden.  Her bff, Sheryl (of Sheryl Lynne’sSweets), brought a family recipe of black beans and rice which was, hands down, the best arroz y frijoles negro I’ve ever had.  Due to my stinkin’ diet limitations (more on that later) I brought a baked quinoa and caesar salad.  Sucks having to travel everywhere with food – but as it turned out, the recipes all blended well together.  For dessert Ivette hooked up her chocolate fountain which was served with an assortment of fruits.  Perfecto!  

Additionally, back around punkin carving time the girls gave me bags and bags of seeds, which I soaked, roasted and seasoned.  This was a great opportunity to bring them back in 3 variations...simple sea salt and olive oil; butter with pumpkin pie spice and my Soul Seed recipe made with bacon lard and cajun seasoning mix. 

Of course the evening would not have been complete without a viewing of Bridesmaids, a lovely fire on the patio, raucous and sometimes raunchy conversation, laughing to tears, and taste testing some of Sheryl's latest yummy creations.  

Girls, it's always a good time.  Thank you, Ivette for welcoming us into your warm and lovely home.  Until next time, HSM's!

Caesar Salad Dressing 

I really like Alice Water’s recipe from The Art of Simple Food.  I’ve said before and I’ve said again, if you do not have this book, you should get it.  The ingredients follow:

Technically this recipe serves 4, but I find a little goes a long way.

1 T – Red wine vinegar

1 T – fresh squeezed lemon juice

2 t – minced anchovies

2 – cloves of garlic pounded until pureed

¼ cup (or so) olive oil

Mix the above together in a small bowl until emulsified.

Just before serving add:

½ cup of finely grated Parmesan cheese (only fresh will do, none of that stuff from the can)

1 egg yolk (make sure you use a good fresh egg, you don't want to risk ruining the evening with a bad egg!)

Salt and pepper to taste

Julie’s Ugly Roasted Salsa 

I call it ugly b/c the color leaves much to be desired, but I really love the flavor, so it is forgiven.

Makes 2 quarts of salsa (or 4 pints)

5 lbs Tomatillos

1 pint – cherry tomatoes

4 anaheim chilies

1 red onion – cut in half

2 small garlic bulbs (cleaned but not peeled) (note this is the whole bulb, not just a clove)

1 bunch of cilantro – chopped

2 jalapeno peppers

2 t salt

Juice of 2 lemons and 1 lime

1-2 T sugar (optional)

Set oven to 350.  Place tomatillos, cherry tomatoes, chili’s, onion and garlic in a bowl and toss with a bit of olive oil.  Place in single layer on 3 cookie sheets.  Place in oven for approx.30 – 40 minutes until Tomatillos begin to collapse.
Place in food processor with cilantro and pulse until broken down to the level you prefer.  Add salt and juice.  Blend again.  Taste – add more salt or sugar if desired.
I generally prepare this in smaller batches to enjoy fresh salsa for the week.  But if you are preparing the big batch, be sure to prepare your canning supplies in advance and process in a boiling bath for 10 – 15 minutes.

Baked Quinoa with Cheese

1 T – olive oil

1 leek, finely chopped

2 cloves garlic, minced

1 red bell pepper, finely chopped

1 green pepper, finely chopped

1 jalepeno minced (adjust according to your preference)

1 ½ cups quinoa

3 cups chicken stock

1 cup milk

2 eggs

4 oz grated cheese (I use raw cheddar)

Salt and pepper

Preheat oven to 350

Heat olive in a sauce pan.  Add leeks and sautee until translucent, salt and pepper.  Add garlic, peppers, jalepeno.   Cover and let steam for a few minutes until tender.  Add quinoa, stir to mix.  Then add chicken stock.  Bring to boil and then reduce heat and simmer for 5 minutes.  Remove from heat and cover for 5 minutes until liquid is absorbed.

Mix milk and eggs together in large bowl.  Add quinoa and mix thoroughly.  Mix in cheese.  Place in greased 13” x 9” casserole dish.  Bake for 30 minutes and serve immediately.

·         If you plan on making ahead, do not bake until just before service.

·         Serve with salsa or as the basis for beans or other soup.