Suzette’s niece, Karen, who was visiting us for the weekend from San Diego, California, really liked chili and New Mexican food, so on Labor Day we went to the Chili
Connection and Sprouts and at Sprouts, she bought a thirty pound bag of green
chili for $19.95. We also bought three 6
oz. salmon fillets for $1.99 each.
At our Labor Day evening meal with Mike and Kathryn and Cynthia and Ricardo, I suggested
that we all meet at La Salita at noon the next day to eat chile rellenos. Mike ordered his favorite, stuffed sopapilla and
I ordered my usual lite bite swiss cheese stuffed chili relleno with beans and extra garnish and onions on a bed of stewed turkey meat. Kathryn and Karen ordered the chili relleno plate it one cheddar
cheese stuffed relleno and one guacamole stuffed relleno. They both loved their dishes. I believe that La Salita makes the best chili
relleno in New Mexico, soft in the inside and crisp on the outside with good
refried bean or whole beans and the best green chili sauce, made with chicken stock in the traditional Mexican style.
La Salita's Chili Rellenos Plate with beans and rice
Karen went
to her friend, Amy’s, Mom’s house for dinner, so we decided to make the recipe
for rolled salmon fillets from the California Wine Country Cookbook. Suzette started boiling water and cooked spaghetti
and then tossed it with some of the fresh pesto she had made last week. She also pounded the salmon filets until they
increased somewhat in size and could be rolled and held in a roll with a bamboo
skewer.
Suzette then
sautéed the salmon and when it was ready served it with the spaghetti and some
PPI pickled cucumber, tomato and onion salad for a quick and easy dinner. The wonderful secret with this method of cooking salmon, is that the filet is cooked on the outside and soft and tender in the center.
We drank glasses of Banfi Pinto Grigio and 2010 Leese-Fitch Sauvignon Blanc with dinner.
Bon Appétit
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