A Surprising Cinco
May 5, 2009 9:14 pm
Updated: May 18, 2009 7:34 pm
Cinco de Mayo usually takes me by surprise. Coming home from work and cooking a normal dinner during the week is a big enough deal, but add the challenge of coming up with a thematic meal and my denial reflex kicks right in. Yet this year I actually pulled it together. Surprised the heck out of me!
- Tri tip roast rubbed with rosemary, garlic, salt, pepper, lime juice, and olive oil
- Brown rice with onion, tomato, and oregano
- Black beans with bacon, onion, garlic, and cumin
- Green salad
- Diced avocado
- Red salsa
- Green salsa
- Sour cream
- Hot tortillas
Looks like a lot when I list it out like that, but the first three items were the only things I actually spent a little time on. And really, the oven dealt with the roast.
- Season the roast the night before
- Use canned black beans
As soon as I came home I pulled the roast out of the fridge and heated the oven to 425 degrees F. In the meantime I got the rice and beans going on the stove, and in a miraculous stroke that rarely happens when I really need it to, everything was ready by the time the roast came out of the oven 40 minutes later. It rested for 10 minutes before I sliced it very thinly and served it up with the rest of the stuff on the list.
I had mine as a main dish salad (pictured below) and the guys made big wraps out of theirs.
Time from start to serve: 1 hour
Happy Cinco de Mayo? Why, yes it was. Much to my family’s surprise and delight.
That’s enough about me. Tell me about the last time you exceeded your own expectations. Or even better, tell me the last time you totally blew it. I’ve got lots of those stories, too.
Thanks for the visit, and happy cooking!
Cinco de Mayo dinner