A Mexican Feast

Last week, Dan and I prepared a Mexican feast for 26 teachers during the annual capstone event for the graduate professional development class he teaches along with colleagues Dan B. and Richard.

I was so busy making sure everything was done and we hadn’t forgotten anything that I forgot to take pictures of everything when we were done with each dish. But here are a few to accompany the recipes we used.

Appetizers, all by Rick Bayless, served with toasted sliced baguette and tortilla chips

Fire-Roasted Tomato Salsa Prep
Prep for Fire-Roasted Tomato Salsa

Dinner

Ingredients for mole sauce
Mole ingredients

Corn tamales with chicken or cheese
Corn tamales stuffed with chicken (left) or cheese right)

Dessert was a trifle layered with cubed angel-food cake, lemon pudding and fresh strawberries, blackberries and raspberries. I tried making a tres leches cake for this, but it was flat and heavy, so I went with store-bought angel food.

Lessons Learned

  • When making tamales, test the batter by checking to see whether a handful sticks to itself; if not, it’s too wet, so add a bit more corn flour
  • I need a Kitchen Aid mixer if I’m going to try a tres leches cake; I didn’t fluff up the butter enough, so the cake was short and heavy rather than tall and light
  • When I’m cooking for a crowd, delegate the camera work to someone else!
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