barbacoa, with the help of our great friend, Gaby and her family.
Earlier this week, Andy went to the butcher to purchase a leg of lamb making several calls to find a vendor that could give him one with the bone, from a farm that matched our ideals. I learned that lamb (as that used for food) is a bit older than the little fuzzy ones I pictured in my mind when I heard the word. In fact, our leg of lamb was fourteen pounds! This purchase toyed with my super sensitivity concerning killing and eating animals (especially cute, furry baby ones), but I consoled myself, knowing (1) how much everyone involved would enjoy and learn from this experience and (2) from the fact that we knew the origins of the meat and held respect for the lamb's life.
Friday night, the men dug a hole, three and a half feet deep, into our fire pit (while the women took pictures and chatted).
We covered the pit with a tarp and tucked it in for the night.
Step one: start the fire to heat the stones and get the bottom of the pit hot.
As things were heating up, we dressed the food in preparation for the fire. It turns out that our leg of lamb wouldn't fit into the pot, so Andy had to cut it in half. Knowing that he is not a butcher and lacks the cutlery to properly dissect meat (and normally doesn't even deal with meat), you can guess how that went! He ended up using a hammer and a knife! Very barbaric.
We lined a colander with banana leaves. Then, put a mixture of onion, potatoes, chickpeas, carrots, seasoning, garlic, bay leaves, whole grain rice, avocado leaves, and dried peppers into the colander. This was all placed into the pot. We added two cans of beer, some water, and the water which the chickpeas had soaked in the previous evening.
Then, we covered the colander with more banana leaves.
The leg of lamb went in next. Andy rubbed it with spices, salt, avocado leaves, and garlic. We also threw in extra garbanzo beans, onions, and garlic.
Next, another layer of banana went on top - essentially, the lamb was wrapped in banana leaves.
A damp cloth was needed to insulate the food. And then, fire-roasted maguey leaves were placed on top of that.
To reiterate, the layers went as follows:
2. colander of veggies
3. banana leaves
5. banana leaves
6. damp cloth
7. maguey leaves
Now, back to the fire pit!
Step two: Once the bottom of the pit had red coals, Andy added wood to create a platform onto which the pot would eventually rest. When the wood caught and sustained fire, he and Fernanda (Gaby's daughter) put the pot onto the platform.
Step three: Andy and I filled the pit and submerged the pot with earth, leaving room for vents on both sides.Once the pot was covered with about one to two inches, Andy constructed another fire on top.
cerveza, hibiscus tea, and some chisme. Despite the mosquitoes and heat, we all had a great time watching the fire. Every now and then, Andy used a leaf blower to ensure that the vents were getting enough oxygen to keep the fire going underneath the pot. Billowing, heavy smoke was a sure sign that things were still brewing beneath the soil.
About four to six hours (we lost track of time) later, Ishmael (Gaby's husband) and Andy pushed aside the coals on top to reveal the pot. The smell was amazing, even for me - the vegetarian.
consome (broth) onto the fire. The veggies and meat were still in-tact, unharmed, perfectly roasted.
boracha (drunken salsa) - a delicious brew of roasted tomatoes, tomatillos, onions, garlic, dried chipotles, dried guajillos, and of course, the addition of a beer. Essentially, all veggies were roasted over a charcoal fire until browned. Then, we blended them all in the food processor. That sat until the barbacoa was finished. We added the beer, and it was ready! It was fantastic (and it can be frozen for future use!).
Anyway, back to the story - Gaby led us through how to put this dinner together. She and Fernanda heated up corn tortillas and cut limes. I poured the beer into the salsa and got the veggies ready. Andy got the meat ready - which was quite the easy task because it literally fell off the bone and was easily shredded with a fork.
The table was set and tacos were consumed! I ate veggie tacos, which consisted of a corn tortilla, the roasted veggies from the fire pit, cilantro, fresh onion, salsa boracha
One thing is for sure: the day was beyond wonderful. It was such a beautiful experience to have on a hot, summer day with good friends. We'll be doing this again, and hopefully next time, we'll actually get to taste the consome too!
...and, of course, thank you Baby Lamb. XOXO
Sunday, June 27, 2010
Monday, June 21, 2010
1 Tbs of balsamic vinegar
1/2 cup strawberries (we've done this..which makes for a thicker, creamier dressing. Today, we're using strawberry juice because that's what we have!)
1 Tbs minced onion
Mix all ingredients together in a blender until smooth. Refrigerate.
We will probably use the rest of the juice for Strawberry-Ade! In Andy's words, "Wow! This tastes like Strawberry Kool-aid!" He's right ~ the cool part of that statement/thought is that while it tastes like a childhood favorite, Strawberry-Ade contains absolutely zero artificial sweeteners and all of the ingredients we used are traceable.
Friday, June 18, 2010
It does not take the knowledge of a rocket scientist or of a team of professors to articulate that there is a link between poverty and health. Specifically, there is a link between obesity and its risk factors and poverty.