Thanksgiving weekend closed out with a Sunday night gathering of the delightful local regular suspects. As a shift from the turkey and stuffing and side casseroles, I tried to shake it up with a bit of Cuban spice and a touch of Mexican heat, with pork mojo sandwiches on homemade burger buns, with creamy lime sauce plus Mexican coleslaw. I could not help but also bring in a Mexican chipotle street taco barbecue sauce to boost the luscious drippiness of the whole enterprise. And I need to remember to divvy up the burger bun dough into 10 or 12 portions instead of eight, because I sure ended up with two or three that were simply too large to do anyone any good!
Given that Sunday was also National Cake Day, I had to bring out the last of the eggnog layer cake that I'd made for Thanksgiving. We were down to sliver-sized slices but that might have been a-plenty after the generous pork portions at supper.
"Slow Cooker Cuban Lechón Asado," from Cory Fernandez of TheKitchn.com. [Published 10 December 2022]
"Beautiful Burger Buns," from Ellen "Moomie" Dorsey of King Arthur Baking. See also the accompanying blog post, "Burger Buns with a Beautiful Backstory," by PJ Hamel. [Published 28 June 2021]
"Mexican Chipotle Street Taco BBQ Sauce," a Roediger House original recipe. [First Made 08 May 2023]
"Cilantro Lime Sauce," from Alexa Blay of Key to My Lime. [Published 04 September 2019]
Mexican Coleslaw assembled using:
- Base Recipe: "Mexican Coleslaw," from Christin Mahrlig of SpicySouthernKitchen.com. [Published 08 August 2017]
- Seasoning Mix: "Homemade Chili and Taco Seasoning," from Jamie Lothridge of MyBakingAddiction.com. [Published 03 February 2011]
- Enhanced Sour Cream: "Easy Lime Crema," from Lisa Bryan of DownShiftology.com. [Published 22 April 2020]
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