I spoke with the association today, and their club house is available the day I want. Now, I just need to conform the date with the lighthouse and write a check. Then, I can officially say we are getting married. (If the lighthouse does not go through, I’m taking the wedding money and going to San Francisco for the FoodBuzz Conference. I’m currently trying to figure out how to do both… Airfare is reasonable! I really want to go!)
I took a few pictures of the club house to share, too.
It is larger in person. I do not think very many people will make the long drive, so it should be prefect. And they have chairs and tables available. We just need to rent chairs for the lighthouse (I think).
Last night, for dinner, I made Tamales and Black Bean Soup.
Yes my tamales are ugly! But they taste good! And the recipe calls for Corn Husk. I ran out and these were made with Parchment Paper. That is part of the reason they look goofy!
Makes about 20
- 3 Cups Masa Mix
- 2 Tbsp Paprika
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Garlic Powder
- 1/2 Tbsp Ground Red Pepper
- 1/2 Tbsp Black Pepper
- 1 Cups Chicken Stock
- 1-3 Cups of liquid from Pork
- 1 Can Salsa Verda
- 1 Package Dried Corn Husk
- Heat pot over medium high to high heat. Season meat with salt and pepper and add meat to pan. Brown on all sides. Cover meat with water and cook until tender and falling apart. About 1 hour.
- Soak corn husk in warm water until softened while pork cooks.
- Remove pork for pot allow to rest for 15 minutes then shred meat with two forks. Reserve liquid.
- In a large mixing box, mix Masa and all seasoning together. Add chicken stock and 1 cup pork liquid.
- Stir and add more liquid until consistency of wet sand and will hold together in a ball.
- Spread a few tablespoons of masa mix onto corn husk, 1/2-1 tablespoon salsa, and a few pieces of meat.
- Roll sides of husk over filling and fold end up.
- Place in a steamer over water and steam over medium heat for 1 hour.
- Tamales are done when filling releases from husk easily.
- To serve, remove husk and ENJOY!
Slow Cooker Black Beans
Makes about 4 Cups
- 1 12oz Package Dried Black Beans
- 1/2 Onion- Diced
- 2 Cloves Garlic- Diced
- 2 Bay Leaves
- 4 Jalapeno Peppers- Cut in Half
- Salt and Pepper to Taste
- Rinse dried beans until water runs clear.
- Place in a bowl and cover with water.
- Soak over night.
- Drain and rinse beans.
- Add to slow cooker with onion, garlic, peppers, bay and salt and pepper.
- Cover with water and place lid on slow cooker. Cook on high for 4 hours or low for 8 hours.
- Remove bay leaf and peppers.
- I drained off liquid for soup but you can serve the beans as is.
Black Bean Soup
Servings: 4 Bowls- 1 Cup Each
- 2 Cups Black Beans- Mashed with a fork
- 2 Cup Chicken Stock
- 3 Roma Tomatoes- Diced
- 1 Large Carrot-Grated
- 1/2 Onion-Chopped
- 1/2 Bell Pepper-Chopped
- 1 Jalapeno- Chopped or Minced
- 1 Clove Garlic- Chopped
- 1 tsp Garlic Powder
- 1 tsp Cumin
- Salt and Pepper to Taste
- Add a little oil to pan over medium low heat.
- Add Carrot, Onion, Pepper, Garlic, Cumin and Salt and Pepper and sauté for 3-4 minutes.
- Add black beans and stock and simmer over medium low heat for 25 minutes.
- Serve with Sour Cream and Shredded Cheese
Huck and I each had a bowl of soup for dinner and lunch. Huck eats a lot more than me, so it is hard for me to figure serving sizes. I will try to start adding them to the recipes though. But just know, it is a guess! Three serving sizes for me is just one for Huck.
Yea those tamales look more like Jamaican beef patties. Or something. We enjoyed my ugly beef patty pork tamales.
Ginny liked them too.
Oopie jumped up in my lap and I asked him if he wanted to help me. I told him he could be my new editor… This is him now!
This could explain all the typos! And just so you know… He snores really loud!! He pretty much pushed me out of the way so he could have “HIS” chair! SPOILED!! I blame their Daddy!
How do you spoil your dog? Or cat?
Tomorrow I have a yummy recipe with the left over pork. Don’t miss it!