Tuesday, March 07, 2006

Chef Carlos

I'm having my team over for a dinner meeting, and enjoying getting ready to entertain. Menu for the evening includes:

  • Appetizer:
    Satan Dip (cheese-salsa combo) with blue corn chips

  • Salad:
    Strawberry, spinach and chard salad with honey vinaigrette

  • Main Course:
    Pork tenderloin achiote (a Mayan dish)

  • Side dishes:
    Butternut squash with sage and shallots
    Saffron rice with vegetables


  • How did it go? It sounds fabulous. Also - what spices make the pork Mayan?

    By Blogger Susan, at 3/08/2006 11:45 AM  

  • Impressive getup.

    By Blogger Josh Gentry, at 3/08/2006 12:41 PM  

  • Thanks! The getup was a birthday gift from Jeff & Tricia (friends from NC) 2 years ago or so. The dinner went really, really well. Everyone loved the dishes and had second helpings with clean plates, always a treat to see for a chef.

    The main Mayan spice is called Achiote, and you can probably get it at any mexican grocery store. There is an online grocer that sells this as well, if you prefer, but I'm sure you can get it locally. I prefer the paste, dissolved in vinegar and chicken broth, then blended with an onion. I rubbed the pork with a little bit of kosher salt, then placed the cubed meat with cubed potatoes in a slow cooker for 6-8 hours. Serve with corn tortillas to help you pick up the sauce.

    Mexgrocer link for my favorite brand of achiote.

    By Blogger Carlos, at 3/08/2006 1:33 PM  

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