Yum!

Here is my addition to the party:

• Ingredients

• 2 lbspork butt roast with bone
• 2 tblspachiote paste
• 1/3 cuporange juice
• 2/3 cupfresh-squeezed lemon juice
• 2habanero peppers, seeded and chopped
• 1 tspground cumin
• 1 tsppaprika
• 1 tspchili powder
• 1 tspground coriander
•  salt and pepper to taste
• 1/2 cupred wine vinegar
• 2red onions, sliced into rings

Directions
Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. [ Place pork in a plastic zip-top bag and pour the mixture over it, squeeze out any excess air, seal the bag and ] refrigerate overnight, turning two or three times.

Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves. [Pull the roast out and pull apart the meat, then return to the casserole dish and let it soak in the juices 30 minutes before serving. ]

While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

This is the dish I made for our Hot Luck party, which I got off Food Network’s website:

• Ingredients

• 2 minced fresh habanero peppers
• 1/2 cup brown or maple sugar
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 1 15 ounce can pumpkin
• 2 eggs
• 1 12-ounce can evaporated skim milk
• 1 teaspoon vanilla extract
• 1 9-inch pie crust

Destem and de-seed the habanero peppers and mince finely. [Wear disposable plastic gloves!! Do not touch eyes or other sensitive areas until you wash hands and utensils well—you’ll be sorry!]  [The recipe called for 2 peppers, but in the future I will add 3 because I think it could’ve used more heat]

Preheat oven to 425 degrees. In a medium bowl, mix the sugar and spices well, breaking up any lumps of sugar. With a mixer or whisk, blend the pumpkin into the sugar and spice mixture. Beat eggs separately, then add to the pumpkin mixture along with the evaporated milk and vanilla. Blend well.

Blend the minced habanero peppers into pumpkin mixture evenly. Pour into a 9-inch pie crust and place in oven. [I used a pre-made graham cracker crust from the store, and next time I'll buy 2 because I had enough mix to fill at least 1.5 if not 2 crusts]

Bake at 425 degrees for 20 minutes, then reduce the temperature to 375 degrees, and continue baking for 40 to 45 minutes, until set and evenly browned. Cool completely on a rack before serving.

Serving this pie with plenty of whipped cream will contrast well with the heat. This recipe may be varied by adding 1/2-teaspoon nutmeg. Also, instead of vanilla extract, maple flavoring or cinnamon extract may be substituted.

This is the dish Vanessa brought to the Hot Luck party – rolled up and cut into bite-sizes. It was one of my favorite dishes!

• Ingredients

• 1/4 cupsugar
• 1/4 cupcreamy peanut butter (i used chunky)
• 3 tblspsoy sauce
• 3 tblspwater
• 2 tblspcooking oil
• 1 tspminced garlic
• 6tortillas
• 1/2 tspgarlic salt
• 1/2 tsppepper
• 12 ozskinless, boneless chicken breast strips for stir frying
• 1 tblspcooking oil
• 4 cupspackaged shredded broccoli (broccoli slaw mix)
• 1med onion
• 1 tspgrated fresh ginger

Makes 6 servings.

DIRECTIONS -
1. For peanut sauce, in a small saucepan combine sugar, peanut butter, soy sauce, water, 2 tbsp cooking oil, and garlic. Heat until sugar is dissolved, stirring frequently. Set Aside.

2. Wrap tortillas in foil. Bake in a 350 degree oven about 10 minutes or until heated and softened. Meanwhile, in a medium mixing bowl combine garlic salt and pepper. Add chicken, tossing to coat evenly.

3. In a large skillet heat the tblsp of oil. Cook and stir seasoned chicken in hot oil over medium high heat for 2 – 3 minutes or until cooked through. Remove chicken from the skillet; keep warm. Add Broccoli, onion, and ginger to skillet. Cook and stir for 2 – 3 minutes or until vegetables are crisp tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tblsp of the peanut sauce. Top with chicken and vegetable mix. Roll up each tortilla, securing with toothpick. Serve immediately with remaining sauce.

We’ve finally gone and decided to host our first Hot-luck party. More later on the party and site goodies!