I went to East ocean today to have my favorite Chinese lunch dish; Scallops in Lobster Sauce with fried rice and Sweet and Sour Chicken. I love the dish because I can not figure out how it is made and because it is delicious. The sauce contains ground pork, chicken broth and egg and scallops. You mix the mound of fried rice that come on the plate of sauce with the sauce and it makes an thick stew. Here is picture of the dish after the rice has been stirred into the sauce.
We went to Costco today because Suzette had to buy food to
take to Santa Rosa on Tuesday.
We bought sugar snap peas and a box with three packets of gnocchi
(Italian potato dumplings) and a few other things for home.
During the day I had thawed out two pork steaks, so when we
got home, we made a quick dinner.
Suzette grilled the pork steaks and we heated water to boil the gnocchi
and I de-stemmed and steamed a cup of sugar
snap peas. I fetched a bottle of Rare
Rosé four grape blend from Eagle Rock Vineyards in Lodi, CA ($4.99 at Trader Joe’s)
because it had a slightly red wine character.
I do not recommend Rare Rosé. It does
not have any fruit flavor or complexity.
It drinks a bit flat, but with grilled pork, it was adequate because it
is lighter than a red and heavier than a white.
While the Gnocchi cooked, Suzette sautéed a diced up Mexican squash, 1/3 onion sliced, and on radish sliced in butter and olive oil in a large skillet. After the gnocchi was drained we put the drained gnocchi into the skillet and Suzette added 3 Tbsps. of her homemade pesto to the
gnocchi and tossed the gnocchi. When the
grilled pork was brought in we were ready to eat. 
Bon Appétit
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