June 30, 2019 New Recipe Brunch – Sautéed Smoked Pork cutlet, Cottage Fries, cheese, and egg Burritos. Dinner – Grilled Swordfish with a Basil, Lemon, Mint, and Poblano chili sauce with boiled corn on the cob and steamed green beans and Clafoutis

June 30, 2019 New Recipe  Brunch – Sautéed Smoked Pork cutlet, Cottage Fries, cheese, and egg Burritos. Dinner – Grilled Swordfish with a Basil, Lemon, Mint, and Poblano chili sauce with boiled corn on the cob and steamed green beans and Clafoutis

I woke a bit before 7:00 and watched the news until 9:00 while I ate a bowl of granola, yogurt, and red grapes.

I then rode the short route and at 10:00 began working on my argument for tomorrow’s hearing before the Special Master in the Texas v. N.M case in the U.S. Supreme Court.

At 10:30 Suzette finished gardening and wanted to fix brunch.  We decided to make breakfast burritos with diced smoked pork cutlet, one of the potatoes we baked last night, grated Monterrey jack cheese, and eggs and wrap them in the green spinach burrito sized tortillas.  They were delicious.  I sprinkled a few dashes of red chili sauce on mine and toasted an extra slice of whole wheat bread that I buttered and spread with boysenberry jam.  Suzette drank a Bloody Mary and I drank a glass of Clamato juice with the juice of ½ lime.  We enjoyed watching the fish swim in the pond.  The three we had had babies and there are now about a dozen fish.

   

I went back to studying case law while Suzette went to Home Depot.

I worked until 2:30 and then napped until 4:30, when Scott called to discuss the case.

I watched the news and then we started cooking at 5:30. Willy called and we invited him and Robin for dinner at 6:30.

Suzette found a new recipe for Basil, mint, garlic, and chili sauce for Swordfish that she modified to equal parts basil and mint, plus lemon juice, salt, and Poblano chili that she pulsed in the Cuisinart.  We tasted it and it was bland so she added more salt and some honey and it tasted great with just a hint of chili in its aftertaste..

She made an open containment vessel by bending aluminum foil for the Swordfish Steak and lined the bottom with lemon slices and covered the top of the Swordfish with some of the sauce.

She then snapped the green beans I bought at El Super last Wednesday and shucked the six ears of corn I had bought at Sprouts. While Suzette was prepping the meal I pitted and sliced in half 2 ½ lb. of cherries and made the batter for the Clafoutis with ten T. of powdered sugar and seven T. of flour and ½ tsp. of salt, three eggs, and three cups of half and half scalded.  Suzette buttered and sugared the ceramic baking dish for the Clafoutis and then at 6:15 boiled the corn and steamed the green beans and put the Swordfish on the grill.  At 6:35 I finished prepping and we put the Clafoutis into the oven.

 

The scalded half and half 

The finished batter 

 

                                                             Before baking

Willy and Robin arrived around 6:45 and Willy immediately turned on the TV to the U.S. v. Curaçao Gold Cup match.  We decided to stay inside and watch the match while we ate.  We divided up the Swordfish into four equal pieces and Suzette plated each plate with green beans and an ear of corn and I put Swordfish fillet on each plate.  We drank two bottles of Benton Lane 2015 Rose from the southern Willamette Valley of Oregon.  The wine has lost some of its fruitiness, but mellowed into a very drinkable wine.  I liked it a lot.

We enjoyed watching the U.S. beat a tough Curaçao team 1 to 0.

At 6:35 I removed and served the warm Clafoutis with whipped cream and poured out the last of the
Rose.  The Clafoutis was still warm and the fresh cherries were delicious in the custard without being marinated for a day or two.

                                                                   After baking

When Willy and Robin left about 8:30 we watched the last hour of Endeavour until 9:30.  I worked until 11:00 and then blogged this blog segment.

We cooked a great meal with a new sauce recipe that I liked better than the Bobby Flay mint and chili sauce that we often make, perhaps because we used fresh garlic, mint, and basil from our garden.

The wine was delicious and I thought it was fine with the Swordfish.

Bon Appetit