by Jenise » Fri May 29, 2015 8:14 am
Would indeed--in fact, I've prepped roast pork that way for tacos. I was going to put a pile of hot tortillas on the table for people to do whatever with, but one of my guests brought a loaf of bread from a great bakery about 45 miles away, so I had to serve that. The tortillas never made it to the table.
But there were two great things about this meal beside the fact that it was warm enough to eat dinner outside--we've been lunching out, but this was the first warm-enough evening. One, the raw tomatillo salsa was awesome (from a recent Food & Wine, I've never used tomatillos raw before), and two, the salad with "crushed garbanzo bean vinaigrette". This is my own invention: the canned/drained/rinsed beans were smashed with a fork then mixed with several cloves of smashed garlic, white vinegar, salt and safflower oil (which I prefer to canola, but same difference). To that I added several different sturdy lettuces, lots of pine nuts and thinly sliced radishes. The salad really takes on great flavor with the crushed beans which, no longer round, adhere to the crunchy greens, and the pine nuts gave a good southwestern flavor. (In case no one else here knows it, the kind of pine tree that produces edible pine nuts grows all over the Santa Fe area.)
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov