There is still some room for this Saturday
night and
the menu will be delicious! Tony and I will
begin toasting the spices and juicing the
limes for the Puerco tomorrow morning.
We will try our best to keep the tequila on
the meat and not in a blender! I have
tweaked the menu here for you to give a
better idea of the evening's meal! Brenda
will lead the team once again while I meet
with cheese sellers and the like at the
Fancy Food
Show in Chicago!
Menu
Hors d'Oeuvres
Fresh Tomatillo Sauce, Pico de Gallo and
Warm Tortilla Chips
also chef's choice as usual!
First Course
Ceviche de Camarón y Pescado - Wild
gulf Shrimp and Caribbean Tilapia w/
Fresh Diced Watermelon and Orange in a
Ginger Jalapeño Citrus and Herb
Marinade
Main Course
Puerco Pibil -a dish so delicious a
chef "had to die"!
Slow Roasted Pork Shoulder marinated in
fresh lime and orange juice, tequila,
toasted and freshly ground spices, garlic
and vinegar!!
Served w/ Lime and Cilantro Rice and
Black Black and Garnished w/ Avocado,
Red Onion and Orange
Salad Course
Fresh Papaya, Jicama, Cucumber
Slivered Red and Green Cabbage, Grilled
Scallions and Toasted Pine Nuts with
Roasted Poblano Pepper Vinaigrette
Dessert
Spicy Dark Chocolate Aztec Tart
Cinnamon Ice Cream
