Z.A. Maxfield’s Pot Luck Dinner
Z.A. Maxfield has organized a Pot Luck Dinner via Blog Hop. Readers have to comment on every “dish” post in order to be entered in the Grand Prize. Head over to http://zamaxfield.com/new-years-eve-progressive-dinner/ to find the master list and hit up all the posts. ZAM’s beloved minion William will check the list twice to make sure commenters participated fully and then, they’ll choose and
Contest rules and stuff:
You can “choose your own dinner adventure” from appetizers, soup, salad, main dish and dessert, but those of you who visit and comment at each and every blog will be entered into a drawing for one of three (3) $35.00 gift cards to the venue of your choice: Amazon, Barnes and Noble, or All Romance Ebooks.
Plus, some individual authors (like, ahem, me, ZAM) might include a private drawing for those people who stop by. So read, drink and be merry! Happy New Year from all of us, at the M/M Writers’ Buffet! Winner will be announced on Epiphany, Jan. 6, 2015 at ZAM’s blog
Remember, for full blog links visit http://zamaxfield.com/new-years-eve-progressive-dinner/
Rhys Ford Giveaway
That being said… we’re having a GIVEAWAY right here! Comment below with the first dish YOU remember making by yourself (successful or no) and be entered to win… a surprise package of seasonings, sauces and treats specially selected by yours truly. The Pot Luck Giveaway on THIS blog will end Jan 6. Winner will be chosen randomly.
For my dish, I am suggesting you try vinha d’alhos (pronounced vin-GRAH doish by my relatives). It means meat with wine and garlic. It’s kind of like a Portuguese adobo.
- 3 lb boneless pork
- 1 1/2 cups vinegar
- 2 cloves garlic, crushed
- 6 Hawaiian red peppers, seeded and chopped
- 1 bay leaf
- 2 teaspoons salt
- 6 whole cloves
- 1/4 teaspoon thyme
- 1/8 teaspoon sage
- 2 tablespoons salad oil
Cut pork into 2 X 1 1/2-inch pieces. Combine vinegar, garlic, red pepper, bay leaf, salt, cloves, thyme and sage; pour over pork and let stand overnight in refrigerator.
Cook pork in marinate for 20 minutes; drain. Heat oil in skillet; add pork and saute slowly for 10 to 15 minutes until browned.
Makes 6 servings. Serve over rice.