It happens every year … well at least for the past seven years. My people splurge on the Guat tamales every year. At least fifty tamales packed in our fridge for the holiday eating season. And believe me, they get eaten. So what happens before the Guat holiday feast? Before I’m bombarded for tamales for days?
The Pre-Christmas Eve Carne Asada BBQ.
The grills are unveiled and we get to work.
There’s nothing like good food to help you get through the family holiday dysfunction.
And so we begin with salsa … sometimes the master of heartburn, but we all love the spicy tomato dish that accompanies the bag of chips we’re scarfing down.
For my cousin … the vegetarian, an aluminum envelope packed with seafood and with flavor.
For the carnivore in all of us. As you can probably tell … there were no leftovers.
I’d like to thank Pappy’s Seasoning for making this possible. Yeah none of these Shish Kabobs made it to the “save-it-for-lunch” container.
The last shrimp plate ready to be taken out to the table, with all the essential accessories. Apparently they decided on light beer … because of the holidays. You know … people tend to gain ten to fifteen pounds.
It was a great bounty of seafood and deliciously marinated flank steak, accompanied by cilantro-lime rice, beans, corn on the cob, tortillas, radishes, and big pants. I felt like I was surrounded by dishes from the Food Network All-Stars. I was pretty proud of my beginning culinary skills. But I wasn’t able to take pictures of the rest of the side dishes. I figured you knew what all that looked like … well in truth everyone attacked the kitchen at once and I couldn’t snap my shot fast enough.
But I did get a plate. Both shrimp and steak.
And for once … for once I didn’t have to wash the dishes after the meal. Thank God my brother-in-law was here. Taking one for the team.
The Wish Factor 