(onion, garlic, hominy, seitan, ancho chile, veg stock, cumin, mexican oregano, salt and pepper)
Roasted Vegetables in Banana Leaf
(carrot, turnip, parsnip, tomato, onion, butternut squash, orange juice, lime juice, achiote paste, salt, pepper and habenero pepper wrapped in banana leaf, baked for 2 hours @ 350F)
Tonight menu is a practice run-through with pairing of Stuart Cellars wines for an upcoming tasting on March 15 @ Riverside Wine and Imports. Winemaker Marshall Stuart makes very elegant (and unfiltered) reds that match well with the subtle heat of the rice and stew. Should be a great evening...
The roasted vegetables in banana leaf will be a really great visual centerpiece of the tasting -- tonight we just made a tiny batch in a pie tin, but it looks and smells fantastic when you split open the banana leaves and the aroma fills the room...
Monday, February 27, 2006