Sept Independence Meal
Dia de la Independencia - Sept 16 - Pre
dinner sing-a-long of Indie Songs - around the table -
don't know song (ea person gets a song to mess up) - ¡Viva México! - “Cielito Lindo” - “Mexico Lindo y Querido” -
“15 de Septiembre” - “Mexico en la Piel” - “Alla en el Rancho Grande” - “Mi Ciudad" - “El Rey" - “Que Bonita es mi Tierra” - “Somos Más Americanos" -
then drink with appetizer ** 6 people: 6 oz tequila + 6 oz 7-up -- Pour 1 oz ea into shot glass— cover w/coaster—shake it - Shoot it immediately with tortilla chips and guacamole
Appetizer: mash together 1 lime, juiced * 1/2 tsp salt * 1/2 cup diced onion * 3 TBS cilantro * 2 roma tomatoes * 1 tsp minced garlic * pinch cayenne (optional) * 2 TBS sour cream (optional) * 3 ripe avocados pitted, mashed, peeled (buy 2 days ahead) - refri at least 1 hour b4 serving (leave pits in container when in refri)
then drink with appetizer ** 6 people: 6 oz tequila + 6 oz 7-up -- Pour 1 oz ea into shot glass— cover w/coaster—shake it - Shoot it immediately with tortilla chips and guacamole
Appetizer: mash together 1 lime, juiced * 1/2 tsp salt * 1/2 cup diced onion * 3 TBS cilantro * 2 roma tomatoes * 1 tsp minced garlic * pinch cayenne (optional) * 2 TBS sour cream (optional) * 3 ripe avocados pitted, mashed, peeled (buy 2 days ahead) - refri at least 1 hour b4 serving (leave pits in container when in refri)
Grape Salad— 2 lbs green seedless grapes, 2 lbs red seedless grapes, 8 oz sour cream, 8 oz cream cheese softened, 1/2 cup sugar, 1 tsp vanilla extract ** WASH/STEM GRAPES/cut in half—refrig
MIX: sour cream, sugar, vanilla well stir in grapes
TOPPING: mix 1 cup brown sugar, 1 cup crushed pecans
Chill overnight
Baked Onion . . .
We recommend only Vidalia or Texas Sweets for this recipe.
2 medium onions = 2 SERVINGS
1 beef bouillon cube
1/2 tablespoon butter
Peel 2 medium onions, and cut a thin slice from bottom and
top of each one. Scoop out a 1-inch-deep hole from the top of each onion. Place
onions, top sides up, in a 2-qt. microwave-safe dish with a lid. Add 1 beef
bouillon cube and 1/2 Tbsp. butter to shallow hole in each onion; cover with
lid. Microwave, covered, at HIGH for 8 to 10 minutes or until onion is tender.
Garnish each serving with fresh parsley sprig and pepper, if desired.
Lynn’s Version of Pork Carnitas— serves: 6
1/3 lb per serving PORK BUTT/ 1 lb serves 3 people ** get 2 lbs & brown each side
1 cup apple cider vinegar – cook
in crock pot 5 hours/drain
Shred & marinate in plastic bag overnight (turn it
often):
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1/4 cup lemon juice
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2 tablespoons vegetable oil
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4 cloves garlic, minced
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1 teaspoon salt
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1/4 teaspoon dried oregano
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1/4 teaspoon pepper
Casserole for 6 people = 2 lbs of PORK BUTT/drained if needed, no marinade liquid in casserole
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6 tablespoons Unsalted Butter
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1 cup Chopped Red Onion
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1 Red Bell Pepper, diced
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1 Green Bell Pepper, diced
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3 cloves Garlic, minced
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1 teaspoon Ground Cumin
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1 tablespoon Chili Powder
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1 teaspoon Salt
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1/2 teaspoon Ground Black Pepper
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1/4 cup All-Purpose Flour
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1 3/4 cups Beef Broth, or mushroom, veggie, or
chicken broth
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1 10 ounce can Chunky Diced Tomatoes and Green
Chiles, drained
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1 1/2 cups Sour Cream, plus more for topping
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4 cups Shredded Monterey Jack Cheese
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18 Corn Tortillas, white or yellow
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1/4 cup Canola Oil
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Fresh Cilantro, optional
Preheat oven to 350°F. Spray 3 quart baking dish with
cooking spray and set aside.
In a large skillet over medium heat melt the butter. Once
melted add the red onion, and bell peppers. Allow to cook for several minutes,
stirring occasionally, until tender and browned.
Add in the garlic, cumin, chili powder, salt, and black
pepper. Stir to coat the veggies in the seasonings.
Sprinkle the flour into the skillet. Stir to coat the
veggies in the flour; you will end up with a thick paste.
Pour in the beef broth and stir. Bring mixture to a boil
while stirring and let simmer while stirring for about 2-3 minutes until thick.
Remove from heat, allow to cool for about 2 minutes and stir in the diced
tomatoes with green chiles and the sour cream. Stir to combine. Add the
shredded pork and stir until mixed. Set aside.
Heat a large griddle or skillet over medium heat. Brush the
tortillas with the canola oil on both side and heat on the griddle until crisp
and browned on each side.
Once all tortillas are browned, layer 6
tortillas on the bottom of the baking dish. Layer the tortillas to cover as
much of the dish as possible. Top with half of the pork mixture then one third
of the cheese.
Repeat by layering 6 more tortillas, the remaining half of the
pork mixture, and .one third of the cheese. Top with the remaining tortillas
and the rest of the cheese.
Cover the baking dish with foil and bake for 15 minutes.
Remove the foil and continue baking for an additional 10 minutes.
Remove from the oven allow to cool for several minutes then
serve warm. Can serve with additional sour cream and fresh cilantro.
Who was Miguel Hidalgo, Ignacio Allende and Vicente
Guerrero? Read This
For desert serve Hot apple cider packets (can add rum) w/cinnamon sticks PLUS MAKE CAKE == Betty Crocker triple chocolate fudge cake with some pudding in the mix - follow box directions + purchase the chocolate frosting
After dinner ---- The Cosmopolitan of Las Vegas will play host to various mariachi bands and folkloric dancers roaming throughout the resort during the holiday weekend.
