a varied dinner party menu

  • fresh tortillas
  • Masa for whatever other antojitos we want to make (sopes anyone?)
  • Pork-raisin-almond-chile filling (see below)
  • Shredded chicken filling
  • Beans with pork
  • Fresh and cooked tomatillo salsas
  • Tomato salsa
  • Guacamole
  • Zucchini and avocado carpaccio with herbs (inspired by last week’s Bittman column – oh, to be Patricia Wells…)
  • Someone: bring crab, please
and for another time:
  • jeweled rice
  • lamb kibbe (see below; I was going to make it before this lovely article in the Times. I suppose I’ll cook some of it, though I do prefer my Prairie Grass Farm lamb raw.)
  • mouhamara (which I learned today is the top web search the lands people on my blog)

No comments: