GCC: Fruit Stuffed Pork Loin

This past weekend I had every intention of doing this dish, except that I spend it running around doing errands and Saturday dinner turned into pizza.

Instead I decided, I would do it for Sunday’s dinner.

Sunday came and went and back in the refrigerator everything went. But, I made a mental vow that I was going to do this for our Monday night dinner no matter what.

I had doubts that this was going to work out for a quick meal, but once more, I realized that there is always a way.  And in less than 1 hour, I had it on the table for us to dig in.

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GCC: Chile with Cornbread Top

This past week Gutsy Cooks decided to join the masses and have open choice with our menu options and celebrate the upcoming Super Bowl madness.

The theme was to post our favorite game food.

Originally, we planned to have a couple of friends over for the game and that plan crashed and burned and it ended up being just us on a Sunday night.

Or actually just Tom, since I’m not a big football fan.

But, let me totally get off topic here and give a HUGE SHOUT to Madonna.  You ROCKED the halftime show…you still got it, you still made get up and VOUGE!

*cough, cough* Back to our main topic… our dinner.

I knew that we were not going be eating finger food, so the only option for a dinner was the Chili and that was my starting point.

I gutsied up the whole thing, omitted some stuff, added others and totally went rogue and built my chili as a Sheppard’s pie.  I wanted to bake some corn bread to go along with the chili and then had a light bulb moment and thought, why not add the corn bread ON TOP of the chili and bake it?

And that is what I did.

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GCC: Tamales filled with Carnitas in Pipian Sauce

I have been itching to try my hand at making Tamales from scratch for a long time.  The reason is simple – I love eating them.  And like anything that I love, I like to learn to make it at home and teak it to my taste.

So, when we choose the Gutsy Menu up for September and Mexican ended as our theme, I could not help sneak in a Tamale recipe to finally force me to try this labor intensive recipe.

Dishes that take days to make, hours to compose and unifies family and friends together to create memories is the ultimate reason for why people cook in the first place. Tamales is a dishes that fulfill all of that.  Ask anyone in Mexico, and they will tell you that Tamale making is a labor of love.  They vary from region to region as does the process, ingredients and tools used. Almost as much as they do family to family.  Recipes (and ingredients) are protected and protocols are followed.  In many cases the person making the tamales keeps their secrets to themselves and those secrets are passed on from generations to generation. 

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