As we’ve done in the past 3 years, our lab went to Tahoe and rented out an amazing house with a view of the Lake. The first night’s meal was Mexican/Latin-themed, where we had tacos, rice, and beans. SM, one of our rotation students who is also Mexican, actually called her aunt to get an authentic recipe for rice. Of course, there was a veggie option, but I definitely helped myself to some of DS’s awesome al pastor, which he describes as thus:
Ok, you know the “elephant leg” in turkish/greek/mid-east restaurants?
(AKA, gyros). Al pastor is the Mexican version, possibly introduced by
Spaniards with Moorish ancestry(?). The principal flavorings are
reconstituted dried chilies (Ancho, and the more pointy ones whose name I
can’t remember), onions, and pineapple. The pineapple is placed on top of
the roasting, rotating meat stack, and in addition to sweet and sour, it
supposedly tenderizes the meat because of the papain, although I suspect
the protease is denatured by the heat and the tenderness has more to do
with cooking time.
I just put it in a pan with the pina on top. It is not quite the same
thing- more a braise than a roast.
Final prep is to take a few slices and chop them on the hot plancha with
onions, then to the taco. Cilantro a must.
The next night, we had prime rib (again, made by DS) with brussel sprouts, salad, and baked potatoes. It was so delicious! I stuffed my face and went into immediate food coma.
And of course, there was also lots of skiing, hot-tubbing, game playing, and bourbon drinking. Yay fun lab ski trip!