It was a little tricky trying to get the hot food out of the ovens when about 15 people were huddled around the kitchen island. Luckily I didn't burn anyone.
The ribs were the first to be gobbled up with tri-tip close second. I was surprised how much chicken you get off 2 three pounders! I sauced it with a molasses bbq grill sauce and heated it up in my warming drawer.
One friend who I hadn't seen in awhile brought her 2 1/2 year old daughter, Ruby. She had a blast dancing to the music and playing with the tropical party favors. Lots of pictures were snapped!
No one goes home hungry from one of my bashes even it if was midnight.
Santa Maria Pinquito Beans
1 lb. pinquito beans which are small pink beans. You can substitute pinto beans or a local heirloom dried bean.
2 cloves garlic
1 tsp. dry mustard
1 tsp. hot smoked paprika ( if you don't have this use regular paprika and add 1/2 tsp. hot chili powder or chipotle chile pepper chopped up)
1 tsp.chili powder
1 tsp. salt
1 Tbsp. brown sugar
1 can diced tomatoes or peel,seed and dice fresh tomatoes=1 1/2 c.
1/4 c. ketchup
Rinse the beans and put into a pot. Cover the beans with water to about 2 inches above them. Simmer uncovered 1 1/2-2 hrs depending on how old the beans are. They should be tender but not mushy.
Drain reserving 1 cup of the cooking liquid. Actually I save the cooking liquid for soup.
Combine minced garlic with tomatoes and dry seasonings. Add this mixture to the beans along with the reserved cooking liquid. Bring to a boil, lower heat to simmer, cover pan and cook about 20 min. until everything is blended.
|Santa Maria Pinquito beans|
|Peanut Slaw, Raspberry walnut salad, chicken and tri tip|