It has been a fun and eventful weekend! On Friday night, we went to see one of my favorite singer and songwriter, Iris Dement, at Variety Playhouse in Atlanta. She was exquisite and sang a lot of songs from her latest CD, "Sing the Delta." Even better, we enjoyed seeing the concert with some very dear friends: Jerry Burns, John Clark, Cory Wilson, Vanessa and Josh Brackett, Carmen Tanner Slaughter and Jennifer Dunn.
We came back on Saturday for the 10th Annual Kentucky Derby Day at the Rock Barn, a fundraiser for The Cherokee County Historical Society. This is always a fun event, but the Historical Society knocked this one out of the park! The food by Event Wise Catering was delicious, and the hat parade was fabulous. Our friends Sandy McGrew and Jennifer Dunn even made the top ten, and their hats were great. The silent auction went very well, and my Bill's Sunday Supper for Four item even caused a slight bidding war! Congratulations to Richard Ryan for winning the bid, and we look forward to cooking for he and his friends in the near future. The Painted Pig Tavern also did a great job on the Bourbon tasting, and the entire party was a ton of fun. Afterwards, we enjoyed dinner and drinks upstairs at the Downtown Kitchen with Harry and Rebecca Johnston, Wanda Roach, Peggy and Mark Moore, Rick Roberts, Stefanie Joyner, Eric Ballinger, Cory Wilson and John Clark.
Today, Jeff and I had a nice brunch at the Painted Pig Tavern, and we proceeded to Carniceria Ramirez 2 to get supplies for tonight's Cinco de Mayo Sunday Supper. This old-fashioned grocery store caters to the local Hispanic community. Feli Ramirez and her staff offer friendly, helpful service. The meat market in the back of the store features freshly butchered meats and the store's bakery specializes in Mexican desserts and cookies. They even make their own mole paste, one of my favorite Mexican culinary treats. This little grocery on Marietta Road is really great, and I love shopping there. I found everything I needed for tonight's supper, and I made tlayudas, a specialty in Oaxaca, Mexico. We really love this dish at Taqueria Oaxaquena 2 which features great authentic Mexican food, made from scratch by the owner, Estefana Nolasco. I think their tlayuda is probably the best single dish in Canton, so I wanted to try and recreate the dish myself. I found the awesome corn tortilla flatbread at Ramirez Grocery, and they had all of the other necessary ingredients. I served the tlayudas with fresh made quacamole, ensalada nopales (cactus salad), and homemade tamales. For dessert, I made churros con chocolate, and we even had a piñata on the side porch! Our friends Sandy McGrew, Gary Mullet, Cory Wilson and John Clark joined us for dinner, and a good time was had by all.
Adios amigos!
The Menu:
- Tlayuda con Tinga
- Tamales
- Enslada Nopales (Cactus Salad)
- Chunky Guacamole
- Churros con Chocolate
The Recipe – Chunky Guacamole
Ingredients:
- 1 tbsp white onion
- jalapeno
- 3 ripe avocados
- 2 tbs chopped cilantro
- lime juice
Preparation:
1. Grind 1 tbsp. finely chopped white onion, 1 packed tbsp. chopped fresh cilantro, 2 tsp. finely chopped jalapeño, and 1 tsp. salt together in a molcajete until all the ingredients are well ground, or use a fork to mash the ingredients to a paste in a bowl.
2. Cut 3 ripe avocados in half. Twist the halves to separate them and remove the pit with the tip of the knife. Place an avocado half, cut side up, in your palm and make 3 or 4 evenly spaced lengthwise cuts through its flesh down to the skin, without cutting through the skin. Make 4 crosswise cuts in the same fashion.
3. Scoop the diced avocado flesh into the molcajete. Repeat with remaining avocado halves. Gently fold the avocado into the chile–onion paste, keeping the avocado pieces fairly intact.
4. Add 2 firmly packed tbsp. chopped fresh cilantro and 1 tbsp. finely chopped white onion.
5. Fold together all the ingredients. Taste and add salt, if necessary.
6. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
7. I love my molcajete!
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