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By Paul Howard|
At the end of a wickedly hot week in August the MBC held a Salsa Tasting and Rancho Style barbeque overlooking the Bay from a beautiful spot high in the Aptos Hills. Cooling off with Mexican beers and chilled white wine the participants enjoyed the view while they sampled the many interesting and diverse salsas brought to the event.
Some of the entries included: Fred's Red, Salsa Verde-Verde-Verde, Baked Chili, Tomato, Anchovy and Garlic Salsa, All Organic Salsa, and Chipotle with Roasted Tomatillo Salsa.
Meanwhile, 5 bar-b-ques were fired up simultaneously and, when the coals had burned down, the cooking began right next to the party beneath a giant redwood. Manning grills one and two, Joe Braun bar-b-qued Lamb in Adobo and Chicken in Achiote marinades while Kim Wright roasted an assortment of vegetables and veggie chili rellenos on grills three, four and five.
After the irresistible aromas had whetted everyone's appetite and the meats had reached perfection a booming "Come and get it!" call brought everyone to the serving table in a hurry.
Accompanying the bar-b-que fare were Old World Cheese Enchiladas in Red Sauce and Green Rice, two varieties of Pinquito beans, fresh tortillas and Fred Wright's homemade jack-style goat cheese. Everyone pulled up chairs and feasted as they watched the fog waft from the ocean up through the trees, quickly dropping the temperature.
Finally, just before the light faded dessert was served. Somehow, people still had room to sample the Peach, Plum and Apple pies along with a little Flan de Arroz, all served with Crema Mexicana.
Thanks to Barbara and Wayne Freeman and Kim and George Wright who helped with the logistics and clean-up it was a gastronomical afternoon to remember!
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