How does it go? In 1492, Columbus sailed the Ocean Blue. Five hundred and twenty-seven years later, Federal Banks are closed as Americans rush to the shopping malls for Columbus-Day specials. Hum, not so sure how I feel about that. One thing I can tell you is that you aren’t going to find me in a mall. While there might be things I’d like to have, there is nothing I need so much that I am willing to fight through a crowd of crazed bargain shoppers.
Just what the heck is Barbacoa? Is it a dish? Is it a style of cooking? Barbacoa is actually a Spanish word that means – you guessed it – barbecue. It’s actually not Spanish in origins, but rather a type of cooking that originated in the Caribbean with the Taino people. Today in contemporary Mexico, Barbacoa generally refers to meats or a whole sheep that is slow-cooked over an open fire, or more traditionally, in a hole dug in the ground, then covered with Maguey leaves much like a roasted pork in the tropics of the South Pacific. Barbacoa is often prepared with parts from the heads of cattle, such as cheeks, or from the heads of goats. In central Mexico, the meat of choice is a lamb, and in the Yucatan, it is prepared with a pig. The meat is known for its high fat content, strong flavors; often accompanied by onions and cilantro.
Today is the Feast Day of Saint Nicholas, the real-life saint that inspired Santa Claus. In years go by, this feast day was a big deal in our house, if for no other reason (besides the Catholic implications) than it was a great way to bring the “present giving” aspect of Christmas to a better suited day, leaving Christmas commercial free.
This week Hubby and I will celebrate 32 years of marriage. I wanted the entire week to be “special”. One of Hubby’s favorite meals is Roast Beef with roasted potatoes and baby peas. I thought a nice Italian Roast Beef Tenderloin with Mushroom Sauce would be perfect. I could add some small Red Potatoes and buttery peas. A roasted tenderloin would make the cut of meat as special as the man I married. Perfect right?
There are so many wonderful Mexican recipes – too bad we can’t serve them all for Cinco de Mayo. Can you imagine what a spread that would be? Endless tables of yummy, spicy foods. I know Hubby and Kiddo would be in dining heaven!