PS. Huge tamale fan, well done.
Comfort Food Thread
Posted 08 November 2017 - 10:11 PM
I'm with you on buying is better sometimes, this was an all day process. I talked to a few of my Texas friends asking for advise and they mostly said make it a 2 day process and get help so you can make enough for 6 months.
I'm really impressed with the sauce and I didn't find out later that it's the same as enchilada sauce according to the web. I still have some of that thick sauce and I see enchiladas for the weekend. BUT I owe a gumbo thread and the cold front just came in so the menu might change.
Posted 10 November 2017 - 08:56 PM
It's made with Red Stripe, maybe, Mon?
I would love to travel to your castle to roam the land,eat pie and hunt woman. - sicman
Posted 11 November 2017 - 07:17 AM
Each island makes it a little differently. This recipe is from Freeport Bahamas, uses eggs, evaporated milk, butter, and cheese (instead of flour, milk, butter) as a base. With red sweet pepper, onion and cayenne powder.
It does look killer. I need deets though. What makes it Caribbean?
Posted 30 November 2017 - 09:38 PM
OH the flavor of beef after all that turkey and chicken was fantastic!!!! Chuck roast falling apart with onion mushroom gravy over rice, Navy beans for that smooth texture and home grown candied carrots with pumpkin spice and honey. I smashed this plate.
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