Sopa Seca

It is time to firm up the November menu and test recipes. Yesterday I tested something from Mexico called Sopa Seca. It means "dry soup" and is sort of like a spaghetti pie, but with all Mexican flavors. Vermicelli with chipotle chilies, onions, tomatoes, and cheese. It needs black beans. It came out great and everyone that tasted it liked it. I think it needs a bit of work, but will be a fast and easy dinner for our customers to just pop in the oven.
The week before Thanksgiving we are going to be setting up our stations for side dishes for Thanksgiving. So far, we have corn souffle, sausage stuffing, green bean casserole, glazed onions,and get this, yam balls. Mashed yams surrounding a marshmallow and rolled in coconut, then browned in the oven...fantastic! Look for it.