Because Mohegan Sun is so generous, I’m also giving away two Weber Smokey Joe Grills (pictured above) courtesy of Mohegan Sun!

Please note that the tickets will be to one day of the BBQ fest of your choice, but transportation and accommodations will NOT be provided. If you would like to enter to win the tickets, keep this in mind!

To enter, just leave a comment below with which prize (or both) that you’d like to win, and what event you look forward to most about the fest and/or what you’d like to grill first with your brand new grill!

Usual disclaimers apply: I was not compensated for this post (though I will be attending the fest courtesy of Mohegan Sun), family members of FF (both actual and writers for FF) are not eligible to win, and prizes restricted to those who live in the continental US (the tickets are restricted to those who can actually attend as well).

Good luck!

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Post tags: BBQ, contest, giveaway

In any case, I was pleased to see that the oatmeal is no longer a sugar & calorie bomb – this one clocks in at just under 300 calories. Not bad – it’s a positive step forward, anyway…

Please note that I attended this event courtesy of McDonald’s, but was under no obligation to post about it and received no monetary compensation to do so.

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Post tags: chain restaurant, press event

Menus at our place setting to tantalize us with what was to come!

Various alcoholic beverages were being served, but I’m still on the wagon, so I didn’t partake of the micheladas (a beer cocktail), or the margaritas, though everyone around me seemed to enjoy.

First up were the mushroom quesadillas with chihuahua and Oaxaca cheeses. I enjoyed these small, light bites.

Fresh pineapple and cucumber guacamole served with homemade tortilla chips was fantastic – I usually add mango to my guacamole when I want a little sweetness, but the pineapple worked really well too.  There was a slight background heat that also was delicious – and jicama sticks were provided for those who didn’t want to eat fried chips.

Our third and last appetizer of duck tacos with roasted tomato-habanero cream sauce was also fantastic.  While it obviously had to be eaten with a knife and fork, I wasn’t complaining – not too spicy and just perfect to keep the meal going, I really enjoyed this as well.

Chef Roberto Santibañez came out to talk to us a bit about avocados from Mexico – what makes them special – and his various dishes. He also later signed the cookbook I got in my goodie bag, and was the sweetest man to talk to about where to get certain ingredients (like avocado leaf) and other food questions I had.

About the avocados – I failed to take a picture of it, but I requested a plain avocado be brought out to sample. I’ve eaten a lot of avocados in my life, but these were super buttery and had the most amazing texture and flavor that you can imagine avocados to have. I was super happy to just sit there and eat that – I can sit and eat an avocado sliced up with just a bit of salt, pepper and lime juice squirted on it. So good.  These, I think I could eat alone.  Mmm.

Our first entree came: short ribs torta, featuring Corona-braised short ribs on Telera bread with avocado. The texture of this entire dish was perfect; the bread was soft enough to be bitten through easily, while the meat was super tender and fragrant, with the avocado bringing a certain creaminess and heft to the sandwich. I thoroughly enjoyed my half sandwich, and almost wanted to eat more.

The next entree, enchiladas suizas, was also delicious.  Pulled chicken inside tortillas with cream tomatillo sauce, baked with cheese and topped with fresh avocado… that sauce was just amazing, I was practically licking my plate clean.  I actually never order enchiladas, but this made me think I should probably start…

And our dessert, which was quite amazing: avocado cheesecake with strawberry raspberry sauce. You all know I’m not one much for desserts but this was only lightly sweet, and the texture was unlike regular cheesecake at all (of which I am not a fan), but perfect.  I happily ate almost the entire thing, it was so good and light – I was super full already at this time, too.

Listening to Chef Roberto describe Avocados from Mexico was great, but actually eating the avocados made me realize that there are superior avocados and I should stop just buying whichever ones are on sale.  These were fantastic and I’ve been keeping an eye out in supermarkets but haven’t had any luck so far finding them… hopefully soon!

I do have recipes for some of these dishes, so please speak up in comments if you’d like any of them.

The Avocados from Mexico people have generously offered up 3 avocados plus a copy of Chef Roberto’s cookbook to one lucky winner.  To enter, all you have to do is tell me in comments how you’ll use the avocados.  GOOD LUCK!!!

Please note I attended this event courtesy of the Avocados from Mexico people. I was under no obligation to post about this event, nor did I receive any monetary compensation for this post. Thanks again for the hospitality!

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Post tags: avocados, contest, giveaway, press event

KC was ready for the holidays and made us a Pizza Rustica.

It was full of various meats and cheeses. Very delicious but lethal. I could have eaten this whole thing myself.

CT made Barbacoa for the first time in our crockpot. She was a little disappointed it came out dry, but the fresh avocado salsa she also made fixed that problem.

I took a shot at making Korean food this time around; Pork Bulgogi. I had wanted to make Esther’s recipe from Ambitious Deliciousness for a long time but never got around to it until now. It turned out GREAT and was pretty easy to make. You just need a couple days to marinade the meat and then it cooks quickly on a grill pan. I brought some romaine to make lettuce wraps. It also helped cool down the spicy meat. Thanks Esther for posting your recipe. I’ll definitely be making it again.

Beer Boor took a shot at making mini Chicken Fried Steaks. They turned out very well. He really knows how to fry! The steaks were served with onion rolls and gravy. I had seconds and possibly thirds.

Dean made Lotus Root Salad with freshly fried shrimp chips. I gotta be honest when I heard salad, I didn’t have high expectations. It turned out to be one of the best dishes of the day. There were a lot of different flavors and textures going on from the lotus root, shrimp, fried onions and more. It wasn’t the easiest thing to eat on top of the chips, but very good regardless on how it ended up in my mouth.

Hungry is always one to have multiple contributions.

She took over Yvo’s role as bartender and brought a huge jug full of vodka infused with pineapple and lime. It was super potent and needed to be cut with seltzer, however the sip I had was delicious. I tend to stick to beer during the potlucks or else I am prone to pull a TC and pass out.
She also made some red wine braised shortribs. I don’t think they came out exactly as planned, but I am pretty sure it was her first time making them. I will happily be the guinea pig the next time she makes them.

Gaji brought some spiced cauliflower. I liked that it wasn’t cooked fully through so it still had some texture. It was good to get some veggies in where I could.

Cheeeese made some pulled pork again. He changed the recipe up this time with some different spices. Can’t blame him for making the same thing because who doesn’t like pulled pork?

KC also brought out some homemade Philly cheesesteak stromboli!!! We love when KC makes strombolis for us. This quickly disappeared which is all that needs to be said.

Hungry made us a Chocolate Cream Pie for dessert.

CT has been on a baking kick recently and adapted a recipe for Rum & Coke Brownies.

Thanks to TC, LBA and Beer Boor for providing the booze and beer.

All in all, another successful potluck! We really have this down to a science. Stay tuned for the next potluck in a couple months.

© TT for The Feisty Foodie, 2012. | Permalink | 12 comments | Add to del.icio.us
Post tags: FBM, potluck

I basically hung out in the green room, munching and watching Madison run through a few recipes to zazz up pork chops. I enjoyed tender pork loin with salad, some rice and veggies.

Then fresh fruit and a lot of desserts (I must’ve been in a sweets mood that day!) – shockingly REALLY good whoopie pies, black & whites and other cookies. So good.

The first recipe: grilled pork chops stuffed with chorizo, manchego and dates can be found here.

Chinese five spice and maple glazed pork chops.

Lastly a Moroccan tagine with cous cous cakes.

I foolishly did not snap any pictures of Madison in action except this one of him signing a photo for one of the guys. I did get a chance to sit down and just chat with him, and found him incredibly personable, friendly, and thoughtful. That might sound like an odd choice of words, but he spoke with great care and yet very easily as well. I enjoyed speaking with him about a lot of different things, including his passion for food and his experience on No Kitchen Required, a new BBC show that has him along with two other chefs cooking without kitchens in interesting and unique locations.  He very clearly cares about his family a great deal and I learned a lot just chatting casually with him.  Thanks for your time!!!

Please do check out PorkBeInspired.com for all your pork recipes and needs – it’s a great resource for anyone with questions about cooking pork, including to what temperature it needs to be cooked, and loads of recipes with photos and step by step instructions to get what you crave.

I attended this event courtesy of the National Pork Board, but was under no obligation to post about this experience, negatively or positively, and received no monetary compensation to do so. Thank you again for your hospitality – I had a lot of fun!

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Post tags: Madison Cowan, press event