We have not been to the store for days and there
were not a lot of new ingredients, so while I was working with a client until
after 7:00 p.m., Suzette went to the fridge and put together a PPI masterpiece;
as often happens in such circumstances.
She sautéed the PPI steak, Mexican squash, onion, garlic,
oregano and verdelagos sauté dish with about ½ lb. of PPI grilled Halibut from
Friday’s dinner and flavored it with about 1 Tbsp. of Cervantes Red Chili Sauce,
then heated flour tortillas and stuffed them with the mixture to make two
delicious Surf and Turf Burritos. We opened a bottle of La Ferme Julien Rosé 2010.
La Ferme Julien is one of my favorite rosés. It was on the Wine Spectator top twenty rosés list a few years ago and sells for about $6.00 at Trader Joe’s. It is a Rhone Valley Appellation Ventoux Contrôlée blend of Cinsault, Grenache and Syrah grapes grown in the vineyards of the famous Perrin Family holdings high on the slopes of Mont Ventoux, where some of the best wines in the Rhône are produced.
So, Suzette did what she usually does so well, which is to cook the food, making a quick, tasty dinner without having to do any of the prep functions that I usually do by combining two PPI’s.
What a pleasant experience to stand up from my work area, say goodnight to my client and walk to the dinner table to be welcomed by an interesting new dish, a grilled steak and halibut filled burrito.
When combined with a great bottle of wine, it made a memorable dinner.
Thanks to Suzette for seeing the possibilities of amplifying a Mexican influenced dish with fish to create a great Mexican dish.
Bon Appétit
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