Chef Tiffany Vickers Davis, Test Kitchen Manager at Cooking Light magazine, came to the San Diego Bay Wine & Food Festival this year to share a collection of Southwestern Holiday Showstoppers: Grilled Stuffed Jalapeños, Chipotle Pork Tamales with Cilantro-Lime Crema, Post-Turkey Day Posole, and Blood Orange Sangria. Tiffany was joined by Clay Fritz, President of Fritz Underground Winery, who poured a few of his wines to enjoy during the class.
All of the tastings were very good, easy to prepare, on the lighter side, and great for entertaining during the busy holiday season. I plan to make the posole soon, but wanted to share the recipe with you now so you can make it with some of your leftover turkey. It was a stormy day in San Diego last Friday and it really hit the spot!
|Macy's Cooking School hosted the class|
|Prepping before attendees arrived|
|The Cooking Light camera crew|
|Mixing up the Sangria|
|Fruity Sangria with a little holiday flavor from cloves and cinnamon|
|Stuffed Jalapeno and Chipotle Pork Tamale|
|Tiffany preparing the posole|
|Clay Fritz enjoying his posole with the class|
|Post-Turkey Day Posole|