I noticed that the recipes for this in Spain had booze in 'em, so here's one from Mexico.

1 bottle dry red wine

1 cup fresh-squeezed orange juice

2 Tablespoons lime juice

1/4 cup sugar

1 12-ounce bottle club soda

1 orange thinly sliced

1 lime thinly sliced

ice cubes

In punchbowl stir in liquid, add sugar and dissolve. Add fruit, let sit 1 hour to blend flavors. Pour into glasses with ice cubes.

Great for sweetening bar drinks!

2 cups water

1 cup sugar

In saucepan bring to slow simmer, stirring until sugar is melted, about 3 minutes.

Cool. Store in fridge.

Mexican Shredded Pork

ZO-MY-GOD, this is sooo easy, it cooks itself, AND you get broth as well!

2 pounds pork butt, or boneless country-style pork ribs

1 med. white onion, quartered

2 garlic cloves peeled and thinly sliced

1 teaspoon oregano

2 Tablespoons oil or lard

1/4 teaspoon each salt and pepper

Cut meat into 1-inch cubes. Put in large pot with everything else. Cover w/ water by 1 inch. Bring to boil, skimming constantly, Reduce heat, cover and simmer 45 minutes.

Remove from heat, and cool meat in broth. When cool, pour broth through strainer and bottle. Shred meat with fingers. That's it!

Mexican Coffee Pudding

1/2 cup sugar

3 Tablespoons cornstarch

3 eggs, beaten

2 1/2 cups whole milk

1 Tablespoon instant coffee powder

1/2 teaspoon vanilla extract

sweetened whipped cream (optional)

Mix cornstarch, sugar and salt in saucepan. Mix whisk eggs and milk in bowl, then whisk into sugar mixture.

Bring to boil over med. heat. Whisk in coffee, stirring, until mixture is thick, 8 to 10 minutes. Stir in vanilla. Divide among 4 bowls, refrigerate 6 hours.

Thank you Pheck! This one looks rad!! You got that stuff down.

Pheck said:

Love the posters, Corinne & Idon Mike!

"Jukebox Lean" brush & ink on watercolor paper

Ingredients

3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large russet potatoes, peeled and cubed
3 large carrots, peeled and sliced
6 stalks celery, cut into 1/2" slices
2 large yellow onions, cut into large dice
3 - 4 cloves garlic, minced
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts lamb or beef stock, or as needed
12 ounces Guinness stout
1 cup pearl barley (optional)
2 teaspoons corn starch
salt and freshly ground black pepper, to taste

How to make it

If you are using the barley (which you should do if you want a more authentic Irish country stew), cook it for 20 minutes in 3 cups of lamb or beef stock. You'll add to the stew later.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.
Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.
Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.
Add the Guinness and deglaze, scraping up any caramelized meat juices.
Add the potatoes, return the meat to the pot -- and the barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.
Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.
Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.

I hear you brother!  I was working behind a bar one afternoon, cleaning and I wondered how the Jalapeno Vodka infusion thing was working out (ok, I wuz bored & wanted a drink).  We were using it for Bloody Caesars, but the fad had worn off, 4 weeks old (refrigerated) I guess. 

I knocked back a shot.....You have never seen a person pour a glass of milk THIS FAST!  A couple of peppers and overnight works fine...beyond that...it can get VERY ugly.  Rum works in place of Vodka for virtually anything.  Great Post, THANKS!

Jeez, you did this just for science?! Brave man!

Phew! I overdid it on the Chilli. I read to make Chilli vodka you need to keep them in the bottle for two weeks if you're hardcore and a a few days if you're not. It didnt say anything about using haberneros. I should have known. The stuff is lethal. I diluted a third of the bottle with a litre of vodka. Still too hot. It almost made me vomit. I then diluted it again with another full bottle of Vodka. The 3rd generation is still Mindbendingly hot but is drinkable. Now I seem to have a lifetime supply of Chilli Vodka! I bought a bottle of Sailor Jerry for a mate's Birthday. I poured 1 Shot of the 1st generation in and Shazam!!! Hot spicy rum!!!! He loved it.

Cilantro-Mint Sauce

Ingredients

1/2 cup loosely packed parsley leaves
1 cup loosely packed cilantro leaves
1/4 cup loosely packed mint leaves
1 1/2 teaspoons Serrano or Poblano peppers
2 tablespoons rice wine vinegar
2 tablespoons lime juice
2 Tablespoons raw green pumpkin seeds

1 teaspoon salt
1/4 cup olive oil

Directions

In a work bowl of your food processor, place the parsley, cilantro, mint, pumpkin seeds, Serrano peppers, vinegar, lime juice, coriander, and salt. Process until a paste is formed, about 1 minute. Scrape down the sides of the food processor, and then process again, while slowly pouring the oil in through the feeder tube. Transfer to a bowl, and chill for 20 minutes. Serve atop fish and fresh greens.

No-oil Corn Tortillas

2 cups Masa Harina

1 1/3 cup warm water

1/4 teaspoon salt

Knead about 3 to 5 minutes. You can't over-work masa 'cause there's no gluten to toughen the dough.

Cover w/ plastic wrap, and let dough rest for about 20 min. before using.

Makes about 12 6-inch tortillas

Green Pumpkin Seed Sauce (For Meats)

1 2/3 cups shelled pepitas (pumpkin seeds)
6 whole black peppercorns

1/2 teaspoon cumin

1/2 teaspoon oregano

12 ounces tomatillos, husked, rinsed, coarsely chopped
1/4 cup chopped white onion
1/4 cup chopped fresh cilantro
3 medium serrano chiles, chopped with seeds
2 garlic cloves, chopped
1 teaspoon fine sea salt
1  tablespoon olive oil

1/2 to 1 Cup chicken broth

Heat heavy large skillet over medium-low heat. Add pepitas; stir frequently until seeds puff and begin to pop, about 15 minutes (do not brown). Transfer to dish; cool. Set aside 2 tablespoons pepitas for garnish. Working in batches, finely grind remaining pepitas with peppercorns in spice mill or coffee grinder.

Puree tomatillos, next 5 ingredients, and 1/2 cup reserved chicken broth in blender until almost smooth. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add tomatillo mixture and simmer until sauce is thick and reduced to 1 cup, stirring frequently, about 5 minutes.

Heat remaining 4 tablespoons oil in heavy large pot over medium heat. Add ground pepita mixture. Stir constantly until mixture resembles very coarse paste and begins to color in spots, about 9 minutes. Add tomatillo mixture; stir 1 minute. Add 2 cups reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until sauce is thick, stirring constantly, about 3 minutes longer. Season sauce to taste with salt. Spoon some sauce onto platter. Top with chicken. Spoon remaining sauce over. Garnish with reserved 2 tablespoons pepitas.

Ancho Chile and Sesame Seed Sauce: for meats (or, y'know, not)

Ancho Chiles and Sesame Seeds

6 Ancho chiles, seeded and deveined (reserve 1 tablespoon of the seeds)
1/4 teaspoon anise seeds

3 whole cloves
5 peppercorns
3/4 cup sesame seeds
1 garlic clove
3 tablespoons lard or olive oil

1/4 teaspoon ground cinnamon

1/4 medium white onion, chopped
salt, to taste

Notes:

If you already have some chicken broth on hand, the red sesame seed sauce can be prepared in advance. Make double batches of the sauce and use it as a condiment for other meats — it will freeze well.

Heat a skillet over medium heat. Toast the ancho chiles lightly by flattening and pressing the chiles for no more than 5 seconds, inside down, using a metal spatula. In a large bowl, cover the chiles with hot water and soak for about 10 minutes.

Toast the reserved ancho chile seeds until golden brown. Set the seeds aside to cool. Once cooled, add the seeds to the cinnamon stick, cloves, and peppercorns in a spice grinder, food processor, or mortar and pestle. Grind the spices to a fine powder.

Toast the sesame seeds until aromatic and lightly browned. Set the seeds aside to cool before grinding to a fine texture.

Transfer the soaked ancho chiles to a blender. Add the garlic clove and 1 cup of the reserved chicken broth. Blend to a smooth puree.

Heat a skillet or saucepan over low heat. Fry the ground seeds and spices over low heat for 3 minutes while constantly stirring.

Add the blended chiles to the fried spices and cook for about 5 minutes while constantly stirring.

Mexican Potato, Garlic, and Chipotle Soup

Ingredients:

3 medium white potatoes, peeled and thinly sliced

1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon pepper
1 tablespoon olive oil
½ cup finely diced onion
½ cup finely diced poblano pepper , plus more for garnish
1 head minced garlic
1 tablespoon butter
3 cups chicken broth
1 canned chipolte chile in adobo, seeded and chopped

1/2 teaspoon Worcestershire sauce or Maggi

fresh Cilantro

Directions:

1
Cut three tortillas into ninths; place in food processor and chop until fine.
2
Add flour,chili powder, cumin, salt, and pepper; blend to the consistency of cornmeal.
3
Place oil in stockpot over medium high heat; add onion, 1/2 cup poblano pepper, and garlic and sauté until the onion is transparent.
4
Add butter and let it melt.
5
Add tortilla-flour mixture to the pan and mix to form a roux.
6
Cook 4-5 minutes stirring constantly with a whisk- do not let mixture burn.
7
While stirring, slowly add broth, scraping down sides and bottom often.
8
Add half and half, bring to a slow simmer and cook 7-10 minutes.

I'll say "any monster other than The Beast With A Million Eyes."

Some of my faves: Blood Freak (Turkey - headed Marijuana monster.) , Dracula Vs. Frankenstein - 7'4" Accountant , John Bloom , wearing a gloppy mask reportedly designed by a well - intending teenager , kills both our Fearless Leader , Forrest J. Ackerman (The reason we HAVE Horror and Sci - Fi fandom , today.) , and gets killed by the Arabic - looking "Zandor Vorkov", who speaks in echo , and wears silly proto - "Corpse Paint" to complement his goatee and curly black hair. The monster's death scene was lampooned in "Monty Python and The Holy Grail". A member of the troupe confessed to this (After they got out the comfy chair...).Day The World Ended (3 Eyed , horned monsters! YEAH!) , Monster from Piedras Blancas (Surely the first movie to display bloody severed heads.) ,  Creature With The Atom Brain , The Colossus of New York (Neither of which deserve their "B" status.) , The Green Slime , The Thing With Two Heads , The Hideous Sun Demon , Santo and Blue Demon Vs. The Monsters ( The Frankenstein monster is a guy wearing a Don Post Frankenstein mask , with a Zapata moustache and a Beatnik beard. Also , he can drive a car.)

This is actually from "Beach Girls and The Monsters", the monsters do look similar, I think they've each been mistaken for the other in a few books . This clunker has some great color surf footage and a cool theme song by Frank Sinatra , Jr.
 
sleazy said:

HELL YEAH MAN.....COOL MONSTERS AND HOT CHIX :):):)

Michael Draine said:

 From THE HORROR OF PARTY BEACH, with a thought from "The Pied Piper of Steel,” ACTION COMICS #398, May 1971.

"IT!THE TERROR FROM BEYOND SPACE "(TOP), SOMETHING IN LATEX (ONLY USEFULTO ME IN AN EMERGENCY.) , AND A KILLER SHREW ! YEAH ! WOOF ! WOOF !

I first saw "It!"(Set in the then - futuristic year of 1973 when , yep , we first landed on Mars.) back to back with my first viewing of "Dracula Vs. Frankenstein", a truly great bad film ,  on "Nightmare Theatre" out of Ft. Worth at about 1:30 am.
 
sleazy said:

It's GREAT ! " That's The Way It's Got To Be" by The Poets is the theme song , which makes NO sense , but , who's complaining?
 
kopper said:

I shouldn't have watched that. My eyes weren't ready to witness total terror like that.

Howie Pyro said:

absolutely my fave is THE SPACE MONSTER in FRANKENSTEIN MEETS THE SPACE MONSTER!

IT'S IN FUTURAMA!

thanks a lot. I'll follow that up ;-)

Of course this is much earlier than the '60's but you can't go wrong with P.G. Wodehouse. More contemporary is Stephen Fry's "The Hippopotamus". And if you are willing to consider writers of a more Irish persuasion I would suggest J.P. Donleavy, specifically "The Ginger Man", just be sure to get the unexpurgated version. Cheers.

anyone some recomendation regards british publications of the above type ? From the sixties ? Sixties generation stuff as well a conventional autors of that period (kind of 'Alec Guiness style' writers, educated but hilarious stuff ;-)

Any hints ? Light hearthed intelligent literatur ? 

Most appreciated!

Wow. I see I'm joining this party a little late, but what the fuck? Science fiction is without a doubt my favorite genre in both literature & film. The drawback to SF in film is that fans are frequently given  short shrift as the perception is we will accept anything as long as it includes bug-eyed monsters & scantily clad space wenches.

But I digress.

I'd like to first establish that I am on board with Harlan Ellison's revised definition of SF as "speculative fiction" as this broadens the imaginary limits of the genre by opening possibilities outside the interstellar travel / alien invasion / dystopian society / post-apocalyptic / science gone awry tropes that dominated the genre many years. Not that there's anything wrong with exploring these domains. That said, my favorite SF novels are:

A Clockwork Orange - ANTHONY BURGESS

Logan's Run - WILLIAM F. NOLAN & GEORGE CLAYTON JOHNSON

A Canticle For Leibowitz -WALTER M. MILLER, JR.

The Sirens Of Titan - KURT VONNEGUT, JR.

Starship Troopers - ROBERT A. HEINLEIN

The Lathe Of Heaven - URSULA K. LE GUIN

Creatures Of Light And Darkness - ROGER ZELAZNY

The Road - CORMAC McCARTHY

Damnation Alley - ROGER ZELAZNY

The Lost Traveller - STEVE WILSON

Yum! Puts me in mind of my Southern relatives. Keep those recipes comin', I'm tapped out for now.

Which reminds me, where all da peoples at? We've got a few people here, where are the recipes. Guess I just need patience...

FYI I put a recipe for fufu (african dough balls) in the veggie section for the curious...

Thanks, Dave