February 15, 2016 Lunch – Posole and red chile enchiladas, Dinner – hamburgers garnished with blue cheese, sautéed mushrooms, corn custard, and green salad

February 15, 2016  Lunch – Posole and red chile enchiladas, Dinner – hamburgers garnished with blue cheese, sautéed mushrooms, corn custard, and green salad

When we went shopping for blue corn tortillas at Sprouts on Saturday, we bought a bag of whole wheat hamburger buns. 

I ate Posole for a late lunch with a bit of red chile enchiladas and then took a nap.

I awoke at 4:00 and rode to Montano at an easy pace and returned home around 5:30 when Suzette arrived.

After Suzette arrived home we went to the back yard and covered the raised beds to protect them from the cold and picked some Rosemary.

We had decided to use the duck confit cooking medium to make pork confit, so I then chopped up five boneless pork chops Suzette had bought at Costco on Saturday, while Suzette made the marinade for the pork confit with rosemary, thyme, bay leaves, salt and pepper, and a bit of olive oil.

Tonight I decided to make a traditional dinner of my youth, hamburgers, salad, and a starchy vegetable.  Since we had corn custard, that became the starchy vegetable.  I tore five leaves of red leaf lettuce and added a chopped avocado and some of the PPI salad greens we picked in our garden yesterday and dressed the salad with a garlic vinaigrette.  

Suzette grilled the hamburgers on the grill and added slices of blue cheese to the tops of them after she flipped them and toasted the hamburger buns.  I sliced six mushrooms and sautéed them in a little olive oil and then added some PPI red wine from last night and a dash of the La Vina port and finally a ladle full of the PPI red wine and beef cream sauce from last night’s dinner.

We made hamburgers and ladled a scoop of corn custard onto our plates with some salad for a fresh, light dinner with a dab of catsup.

I drank a glass of PPI Famille Perrin Reserve Cotes du Rhone and Suzette got back on her diet with a glass of water. 

After dinner while we watched the Antiques Roadshow I ate the rest of the Shed Mocha Cake with a cup of tea.  Suzette showed great will power and abstained.

The addition of the chocolate mousse cake made for a heavy dinner, but I loved it.

Bon Appetit