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Thread: What are you eating for Cinco de Mayo? page

  1. #1
    Rasputina's Avatar
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    What are you eating for Cinco de Mayo?

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    We're having Mongolian beef with broccoli slaw. Ole!

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    CE402's Avatar
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    Buffalo taco salad.

    Iceberg, romaine lettuce, tomatoes, cheese, sour cream, salsa, and 3/4lb of ground buffalo with homemade taco seasoning.

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    We had pattypan and 8-ball zucchini squash stuffed with ground grassfed beef/pastured pork, tomatoes, and Mexican seasonings (chili powder, cumin, basil, garlic, and a touch of cayenne). Initially I was planning it Italian, but once I realized that it's Cinco de Mayo I changed the seasonings. Oh, and topped with a little cheddar, though a more Mexican cheese like queso fresco would have been better. My 4-year-old had picked out the "cute" pattypans at the produce stand, and it's a testament to the idea that picky eaters will eat what they pick--she devoured it! Score!

    Now I'm enjoying a NorCal Margarita...mmm.

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    Creamy chicken soup, so I threw in a little cumin to make it seem kinda Mexican.

    I think the asparagus kind of cancels that out, though.
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    This all sounds scrummy!

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    Pork carnitas with avocado, onion, jalepeno. and scotch bonnet sauce rolled in Romaine lettuce leaves. Chicharrones with guacamole.

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    chile relleno from Everyday Paleo
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    Arm roast marinated in a mexican marinade, beef heart marinated in a balsamic marinade, bell pepper, onion, and zuke, all shish kebabed, grilled, and served with an anticucho sauce. The heart kebabs disappeared before anything else.
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    Chicken mole without the tortillas. With a mango jalapeņo salsa.. Recipe here
    Chocolate Chicken Mole Recipe : Ingrid Hoffmann : Recipes : Cooking Channel

  10. #10
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    Late to the party, but we made a big old plate of nachos with tostones, which we'd never made before but were super easy.

    I peeled and chopped a couple green plantains into 3/4 inch pieces, dropped them in the deep fryer full of palm shortening until they started to brown just a bit. Put the pieces between two cutting boards and smashed them into chip thickness and fried them again, then salted them liberally with Himalayan pink sea sauce.

    While I did that, the GF browned a pound of US Wellness Meats pet food meat (90% 65/35 ground beef, 5% liver, 5% heart, all from grass-fed beef) in a pan with a bunch of chili powder, cumin, cayenne, garlic, and other nacho-ey stuff.

    We laid the tostones out on a cookie tray, and covered them with the beef, jalapenos, shredded cheddar, and sliced black olives. Melted into delicious under the broiler. Then served with copious amounts of salsa, guacamole, and sour cream.

    Super starch day for us (I think plantains have similar carb content to potato), but totally worth it. This is a special occasion meal we definitely plan to repeat.

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