Tuesday, January 18, 2011

Cook out

Saturday two events were held at San Cristóbal: a Tómbola, or raffle, to raise money for the expenses of Panamá Metro during the Diocesan Convention next month (Panamá Metro is hosting) and a Cook-out to raise money for San Cristóbal's Rectory Restoration Fund (the fund paying for the refurbishing of the former rectory into a parish hall). We had all the usual foods: sous, fry-fish and cucu, chicken and cucu, rice, Padre's Killa Chili con carne, empanadas de carne o pollo o bacalao, and, always the most popular item, Cod Fish Cek!

The tómbola tickets were only $1.00 each for the chance to win a large basket of groceries or a basket of cleaning supplies. We didn't hang around for the tómbola but since I haven't been contacted I'm pretty sure I didn't win. Here are photos.

Marva keeping track of tómbola tickets

Luther and Patricia in conversation, with Clara in the back frying fish


Lotsa food

Padre's Killa Chili con Carne

Codfish cek frying


Kitchen crew

Roberto with tickets for food

Baskets for the Tómbola

Later that afternoon the Lovely Mona and I were in Gamboa. She took these photos of hormigas (leaf-cutter ants, in this case) and uno ñeque (which is called agouti in English).


Saint Pat said...

so, spill the chili recipe! I'm gonna be making a pot of it tonight. I make most excellent chili, but I'm always on the lookout for something new.


Fran said...

What Pat said... well, I'm not making any tonight, but still!

Padre Mickey said...

Here is my chili recipe. It tends to change while I'm cooking, but this is the basic method.

Padre Mickey's Killah Chili con Carne

3 cloves garlic, diced
1 large onion cut
4 small tomatos, sliced
1 lb. ground beef
1.5 lbs pork shoulder or pork butt, cubed
3 or 4 Louisiana hot links, sliced
8 oz. can tomato sauce
10 to 15 dry chilis, soaked in hot water for at least 30 minutes
1 pkg McCormick's Chili seasoning, hot
1 tsp cumin powder optional
1 tsp cayenne pepper or chili powder optional
2 tbs. extra-virgin olive oil


Heat oil in large pot until fragrant. Add garlic and onion and sautè until onions are translucent. Add tomato slices and sautè until tomato is cooked down. Toss in about 1 tsp cumin powder and 1 tsp either cayenne pepper or chili powder. Strain chilis and add to pot. Brown pork and add to pot. Brown ground beef (squirt in some Sriracha chili sauce) and add to pot. Add McCormick's chili seasoning to meat and mix well. Add tomato sauce and bring to low boil. Add hot links and cook everything on low heat for about 30 minutes. Take off burner and let sit for 15 minutes.

Garnish with shredded cheddar cheese. Serve with hot white corn tortillas.

Caminante said...

OK we go from a tapir to a tabby... ¿qué pasa?

Padre Mickey said...

That's Calpurrnia, Caminante. She lives in Gamboa.

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