The big hits of the party-food were the adobo pork tacos and the Mexican chocolate cake. The big loser was the ginger-molasses rum punch. Too thick and molassish, it was a dinner in itself. There was plenty of food, and plenty of hungry people. Thirty were invited and about 25 showed up, which is a good turnout. I decorated the front porch with a 5' picture of salsa dancers, named Laura and Clemente, and five Catholic prayer candles. Inside was another 5' picture of mariachi musicians, named Fernando and Fjuad, some sombrero shaped candles, a banner of Mexican flags and a "bouquet" of sombrero drinking straws. We had orange-rum punch, but I think I drank most of that before any guests arrived, the failed molasses-ginger rum punch, tequila, pre-mixed Cuervo strawberry margaritas and rum with mixers. Guests brought Mexican beer. The party was relatively easy to manage; once I got all the food out, I just ate and drank and hung out, occasionally tearing around the house looking for my cat. He's quite an escape artist, but had retreated to the quiet and less-festive guest bedroom. The party ended at 2:30 a.m., which is rather early for our parties. Gentleman Caller and I put away the food and washed dishes, leaving everything else for later. Saturday, we both had impressive hangovers, so went to a greasy spoon diner for breakfast. Gentleman Caller went out for some fresh air and played disc golf. I settled in on the couch to watch tv and nap, occasionally breaking the laziness with bouts of cleaning. When GC came home, still hung over, we watched episodes of Lost. What a fantastic weekend.
Adobo Pork Sandwiches
Budget Living, June/July 2004
2 T. coarse salt
2 T. black pepper
2 T. dried oregano
10 cloves garlic, peeled
5# boneless pork shoulder
4 T. corn oil
2 dried bay leaves
4 c. chicken or beef stock
In a food processor, combine salt, pepper, oregano and garlic; pulse to form a paste. Spread mixture evenly over pork shoulder and let sit at room temp for 1 hour. Heat oil in a large stockpot over med-high heat. Add pork and sear on each side until brown. Add bay leaves and stock; bring to a boil. Reduce heat to low, cover and simmer 3-4 hours. Remove pork and let cool. Pull meat apart with your hands.
Serve with corn flour tortillas, diced red onion, chopped green onions, salsa, diced tomatoes, shredded fiesta blend cheese and cilantro.
Serves ~20.
Mexican Chocolate Cake
Active time: 35 min Start to finish: 2 hr
For cake
2 sticks (1 cup) unsalted butter
½ cup Dutch-process unsweetened cocoa powder
¾ cup water
2 cups granulated sugar
2 large eggs
½ cup well-shaken buttermilk
2 tablespoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 t. ground cardamom, optional
¼ teaspoon salt
For glaze
2 cups chopped pecans (7-½ oz)
½ stick (¼ cup) unsalted butter
½ cup half-and-half
½ cup confectioners sugar
5 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
¼ teaspoon salt
1 t. cinnamon
Special equipment: a 9-inch tube pan or 12-cup bundt pan
Make cake:
Put oven rack in middle position and preheat oven to 350°F. Butter cake pan well and dust with flour, knocking out excess.
Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
Sift together flour, baking soda, cinnamon, cardamom and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
Make glaze:
Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans, salt and cinnamon. Cool glaze until slightly thickened, about 5 minutes.
Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
Cooks' note:
Cake (with glaze) can be made 2 days ahead and kept at room temperature in a cake keeper or covered with an inverted bowl.
Makes 10 to 12 servings.
Gourmet, April 2004
Adapted from chef Rebecca Rather, Rather Sweet Bakery & Café, Fredricksburg, TX