Sunday, August 18, 2013

Spicy Mexican-Inspired Dinner Party

 This dinner party featured lots of chili, cilantro, avocado and lime. A watermelon/tequila fizz was served to guests upon arrival, followed by shrimp appetizers. Th chorizo and shrimp were skewered and drizzled in a sweet chili oil, cilantro and sweet corn. Mains included fish tacos, chicken and veggie tacos stuffed the the brim with refried pinto and black beans, pico de gallo, lettuce and sour cream. Two salads included: black bean and mango salad, as well as a spicy cabbage coleslaw (home-made mayonnaise, of course!). A rich tomato-rice rounded things off. Unfortunately, I didn't have the benefit of fresh tomatilloes from our usual farm CSA this time around. For dessert: home-made vanilla-bean ice cream, dulce de leche and cayenne-chocolate shortbreads.




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