What are you doing tonight? More importantly, what are you eating? Here’s what’s on the menu chez nous.
–Slow cooked pork that I rubbed with Thomasina Miers chipotles en adobo. The recipe is available in her book Mexican Food Made Simple. After searing the pork, I put it in the slow cooker and kept it on low for 10 hours. Here is what I added to the pot: lime zest, orange zest, lime juice, orange juice, 1 onion quartered, 4 large cloves of garlic grated, 2 bay leaves, 1 tsp smoked paprika, 1/2 tsp soy sauce, 1 tsp ground cumin, 1 cinnamon stick broken in half, 1 tsp allspice berries, 4 cloves, 1/4 cup fresh oregano, 2 tbsp fresh thyme, 1/2 cup chicken stock, 1 cup brown beer. The plan is to drain the pork, crisp it under the grill, and reduce the stock to a gravy to serve with homemade tortillas, salsa, and guacamole. The recipe for tortillas is also in Thomasina’s book.
–Ratatouille for the vegetarians
–Mr. Scott Peacock’s coconut cake. I love this cake. It never fails me and the marshmallowy frosting seemed so perfectly fluffy for Halloween. Like an edible ghost. The only changes I make to his recipe are that I use coconut milk in place of the whole milk for the cake recipe, coconut water instead of plain water for the syrup, 2 tbsp dark rum and no vanilla, and both toasted and freshly grated coconut.
–Soft chewy salted caramels using a recipe from The Kitchn.
–Pepitas. Just rinse your pumpkin seeds and bake them with some salt at 350ºF/Gas 4 for 10 minutes.
–And plenty of sweets!
Whatever you have planned, I hope it’s fun and delicious! Now here’s some Vincent Price to get you in a spooky mood.