It boils down to shade for me! Saturday or Sunday, doesnt matter, would like to make it lunch-ish.

 

It does not matter to me, we could save some $$ and have a more personal experience if we did it at Cheri and Dorian's, or for that a matter a nice park nearby. But no pressure, I know you guys have had a hard time lately. Something to think about. Todd (Uma)

 

Yes! Shade is GOOD!

I don't like to impose either, which is why I wouldn't be adverse to having it at my compound. My house is small, parking is limited, but I have a huge backyard and with some of the pop-up's, can be very shady--and I love to cook!

@ngelita

 

Heck, ya'll wouldn't be an imposition, but rather a wonderful incentive to clean the house :)

Angie, I can share the kitchen, regardless of what Mitzkity say's. It is rare though :) and I'd never allow you to do All the cooking, nope, not gonna happen! Besides, we'll open up the bbq, and anyone can grill whatever they want.

 

I hear you've become quite adept at making chorizo dishes! I can show how to make them with nopales!

Are you sure about this? It would be Saturday the 19th. The game sounds grand, but it seems we are all just looking for a reason just to eat and hang out, so why not just a 'que?

Get carne from Northgate (saw you all have a big one near you!) for a carne asada or carnitas from El Toro here in SA (BEST in OC!) and make some of the dirty-chili-beans, etc...

Seriously, I LOVE to cook and would be glad to do something more then just show up. I know how hard it is to let someone else use your kitchen--most of what I do can be made ahead of time (I make killer desserts btw...)

You need to understand that cooking is my form of therapy (although cleaning Blackie has taken over that for now!). But cooking is no fun when I can't share.

So...should we change this to a bar-b-que g2g instead??

Thanks for offering to open up your home again--this was never intended to get someone to do that!

@ngelita...

 

Adept is probably not the right word, but I can't leave well enough alone, so I downloaded and printed about 15 recipies to MAKE chorizo, and have been playing with them to get a good flavor we'll both like, with less unusual body parts and less fat. While the less fat reduces some of the flavor, I've found that using just lean ground pork, or a combi of lean ground pork and lean ground turkey is pretty good. Not quite the same, but if I butter the pan a bit, it does bring the flavor out more. Next time I'm thinking of trying the option to use the food processor on some pork butt and seeing how the consistency is. I'm honing in on a flavor that both she and I like, but it has been interesting seeing how widely varied the recipes are from very simple to very elaborate.

We both love Carne Asada and it grilles quite fast. Another favorite is to take some squash, peppers, onions, mushrooms, etc and grill-saute' them in a bbq pan using some spray butter stuff and maggie's seasoning :)

As for the home, we've got nothing better to do with it :)

However, in looking at the calender, we're scheduled on the 19th for Hearst Castle run. Looks like Mitz may not of looked at the July schedule.

Your still welcome to use the house if you like, just feed the dogs :)

 

My tia in Mexico has the BEST recipe for chorizo--problem is it is one of those a little of this and a little of that kind of one and you don't know how it tastes until you make it! But yes, pork is best, some vinegar too I seem to remember...I forget what spices she uses--but dang is it good!

Oh darn.
I wouldn't feel comfortable in someone's house! But that is so cool of you both to offer it! I like your dogs!
Well, we'll sort something out--you would have missed the game/tailgate anyhow then. It is my only free weekend (other then Maguier's on 8.9) until 8.23--but again, others can chime in with suggestions if we still want to do something

@ngelita
(I don't like onions or squash )

 

This is getting way to complicated. I think I will wait to see who all chimes in for what they want to do. Some are gone, most are busy. Time to sit back and watch.

 

This is the one I am currently working with

2 lbs pork, ground
2-1/2 tsp salt
6 Tbsp pure ground red chile (my newest strategy is 2T ground California chilie’s, 2T Paprika, and 2T Smoked paprika, and I may try putting some ground chipotle pepper)
6 - 20 small hot dried red chiles tepin, Thai dragon, pico de gallo or similar, crushed (I used 2t ground cayenne pepper)
4 - 6 cloves garlic, minced
2 Tbsp dry leaf oregano (If using ground oregano, reduce to about 1 ½ t)
2 tsp whole cumin seed, crushed (I just used ground)
1 tsp black pepper, ground
1-1/2 tsp sugar (I tried it with white and with brown, brown gives it a better flavor)
4 Tbsp cider or wine vinegar (Cider is better)
2-1/2 Tbsp water

If you can find what your "tia" (Sister?) uses that would be great, little this, little that is fine, thats how I cook.

 

Probably be another last-minute burger run :)