Monday, July 1, 2013

G & J Dinner 1

We like to share Kevin's birthday cake with our friends G & J since G's aunt used to make him homemade German's Chocolate Cake when he was a boy.  Here's the rest of the comfort food meal I served with the cake:


Appetizers were Brie with Sourdough Bread, Shrimp with Cocktail
Sauce and Almonds
Dinner consisted of Pulled Pork Tacos with Homemade Corn Tortillas,
Spanish Rice and Crunchy Peanut Slaw (peanuts on the side) 
Kevin's birthday cake
German's Chocolate Cake and Vanilla Ice Cream were served for dessert

Click on the links to see the recipes

Brie with Sourdough Bread-see below for recipe
Shrimp (purchased cooked) with Cocktail Sauce-see below for recipe
Pulled Pork-see below for recipe
Corn Tortillas-see below for recipe


Brie with Bread
1 small round loaf of French or sourdough bread 
8 oz. Brie cheese
4-6 Tbsp. butter

Preheat oven to 350ºF.  Remove the top from the bread, and hollow out the bottom part of the bread.  Slice the top and bread removed from the hollow into 1 inch cubes and butter generously.  Remove the rind from the Brie cheese and place into the bread shell.  Place on the shell on a baking sheet, along with the buttered cubes and bake for approximately 20 minutes, or until the cheese is bubbly.



Cocktail Sauce
1/2 C. tomato-based chili sauce
1 Tbsp. prepared horseradish
1 Tbsp. lemon juice
2 tsp. Worcestershire sauce
1/4 tsp. salt
1 pinch cayenne pepper

In a small bowl, combine all ingredients.  Cover and refrigerate at least 2 hours before serving to let flavors blend.


Pulled Pork
vinegar based BBQ sauce from this link
3 lb. pork tenderloin

Cut tenderloin into 2 inch sections.  Place BBQ sauce and pork into crock pot and cook on low for approximately 5 hours.  Remove the pork to a plate, and using 2 forks, shred the pork.  Return to the crock pot and cook 1 hour longer.


Corn Tortillas
2 C. masa harina de maiz
1 C. water

In a medium bowl, mix together masa harina and water until thoroughly combined.  If
dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water.  Preheat a cast iron skillet or griddle to medium-high.  Divide dough into 15 equal-size balls.  Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.  Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.



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