Fun! That's what Cocktail Jewelry Parties are - just plain FUN! Here it is, after 1:00 a.m., so this will be a quick post, one of those I'm-Too-Jazzed-To-Fall-Asleep-So-I'll-Write posts. I do need some sleep, since Cooper Cuteness will be here at 9:00 tomorrow (this) morning. So I'll post recipes later - I think the tres leches cake, shrimp salad, and carnitas went over best tonight. Stay tuned...The Susie Silpada Bling Shopping was great fun, almost everyone found something to rock their boat(s). Rings and
necklaces and bracelets and earrings, woo hooo! Thank you to Kathie, Chris, Mary, Lindsay, Kristi, Beth, Kim, Bev, Bobbi, Stacey, and Kasey for such a fun night!So, tomorrow, recipes. And tonight (or morning)? Must. Go. To. Bed. Sleep well (hopefully you already are, and have been for a couple of hours)!
Labels: carnitas, shrimp, silpada, Suz, tres leches cake
posted by Stephanie @ 1:08 AM
7 Comments:
Thank you so much for being the most incredible hostess, my friend! I had so much fun with you and all of your friends. :-) Huzzah!
You're so welcome! I had a BLAST. A reason to invite all my lovely friends over - including you, of course - well, twist my arm.
And hey, where's that photo of KIM??!! fast cash...
I put it on facebook for her bro, tee hee!
Tres Leches Cake
Stephanie Levy
Makes one 10x15-inch cake (or 9x13)
Cake
1-butter recipe white cake mix (Pillsbury)
eggs, butter, and water according to cake package (use whole eggs, not just egg whites)
1 tsp. cinnamon
Sauce
1 c. milk
1 c. sweetened condensed milk
1 c. whipping cream
1 Tbsp. rum
Whipped Cream (Icing)
1 c. whipping cream
1 tsp. vanilla
3 Tbsp. sugar
Prepare cake according to package directions, using butter and whole eggs and adding the cinnamon along with other ingredients. Bake according to pan type (glass or nonstick) and size (adjust for less time if you use the larger 10x15 pan). Cool cake in the pan for 10 minutes, then transfer to a wire rack and cool completely.
In a medium bowl, whisk together all of the sauce ingredients. Refrigerate sauce until ready to serve the cake.
Just before serving, whip cream with vanilla and sugar for the icing.
To serve: pour sauce onto a lipped platter large enough to hold the cake. Transfer cake onto the platter, into the sauce. Spoon some of the sauce over the cake. Ice with whipped cream and serve. Refrigerate leftovers.
Spicy Shrimp Salad
Stephanie Levy
The day before you serve it (or several hours, so flavors can develop):
1-24 oz. bag of cooked shrimp (if frozen, thaw in cold salted water, drain and pat dry), tails removed, cut into ½-inch pieces
Whisk together:
1 c. mayonnaise
juice of one lime
1 tsp. salt (or more to taste)
1 tsp. cumin
1 tsp. chipotle chili powder
1 clove garlic, minced
1 small jalapeno pepper, seeded, minced
½ c. chopped scallions
½ c. julienne radishes
Put shrimp in a large bowl. Fold in dressing. Cover and chill overnight. Stir (radishes bleed a bit and give the salad a pretty pink color), season with additional salt and pepper if necessary, and serve cold.
Carnitas (Mexican Roasted Pork)
Stephanie Levy
Serves 6-8
This recipe takes at least 3.5 hours from beginning to end – it’s handy to roast it a day or two ahead of serving, pull pieces apart, put into the pan juices, cool to room temp, then chill covered. Continue on with the second roasting/crisping right before you plan to serve it. (There will be fat from the pan juices on the meat – leave it, it’s necessary for the crisping step.)
1 Tbsp. salt
2 tsp. chipotle chili powder
2 tsp. oregano
2 tsp. cumin
1-boneless pork shoulder roast (usually about 3 lbs.)
2 large cloves garlic, cut into slivers
1 Tbsp. oil
1 medium onion, quartered
soft corn tortillas, wrapped in foil and warmed
1 c. radishes, diced small
1 c. raw sweet onions, sliced thin
½ c. sour cream whisked with ½ c. whipping cream
Preheat oven to 275 degrees. In a small bowl, stir together spice rub – salt, chili powder, oregano, and cumin. Set aside. Using a sharp paring knife, poke deep slits in the roast and push slivers of garlic into them. Rub roast with 1 Tbsp. oil, then sprinkle and rub the dry spice mixture all over the roast. With kitchen string, tie roast up into a symmetrical, equally thick piece. Heat a Dutch oven over medium high heat. When hot, add the pork roast and brown thoroughly on all sides. When browned, add onion to the pan, and ½ c. of water. Cover and set in the middle of preheated oven. Cook for 2.5-3 hours, until pork is falling-apart tender. With the roast out of the oven, increase heat to 400 degrees.
Remove roast from Dutch oven to a cutting board. Cut strings, then cut/pull the pork apart into bite-sized pieces. Transfer pieces, in an even layer without piling them up, to a baking sheet. Spoon some of the fat and juices from the Dutch oven over the pork pieces. Return pork to the oven and roast until hot, sizzling, and crisp on the edges, about 10-15 minutes. Serve hot with tortillas, onions, radishes, and crema (sour cream/cream mixture).
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