Cooking Event of Epic Proportions - Part 4, Conclusion

Final Cooking

For the most part we have completed our cooking but there are a number of that need to be done the day of because they need to be fresh. These include two salads Wife is making and a final chile sauce and guacamole that I'm making.

Chimichuri

This and Argentine/Uruguayan steak sauce.

A lot of parsley and garlic are pulsed to chop them

Add grated carrot, chile flakes (made from home grown and dried small hot chiles), black pepper, thyme, salt, white wine vinegar, and olive oil

Blend to combine

Home Made Chile Paste for Flavoring Guacamole

I don't use prepared chili powder because it's so easy to make your own paste.

Garlic pounded with salt to a paste changes the flavor of garlic

Add ground dried chiles, cumin powder, and Mexican oregano

Pound with the garlic paste

For guacamole, I loosen the paste with lime juice then add to mashed avocados

Wow it's a day later and my Minnesotan indentured labor is still at work! Wonder if she worked all night.

Party Time

Cabinet Lady and Dr. Deb have a fantastic place for a party. I was so busy that I didn't take a single picture. Gastronomic loving friend Contessa P took these and sent them on to me to include in the post.

We had around 24 people. Many were survivors...I mean friends of...Sandia Mountain Outfitter hikes. Gaius Derf, Agent W, Wild Bill, John the Grain along with Count and Contessa P were all there.

The Spread

Wife made name tags for all the foods with country of origin

Orientation and instructions

"Take the meat, choose your chile sauces, then decide on the salads you want..."

And desserts

Much food was eaten. Much was drunk.