May 30, 2020 Lunch – Corned Beef, Cabbage, and Carrots tossed with Sautéed Linguini. Dinner – Roasted Pork Shank with Tomatillo Sauce and Refried Black Beans

I woke up at 6:00 and ate granola, tropical fruit salad, milk, and yogurt for breakfast.  Suzette left around 7:30 and I walked a mile.

I then rested and worked until she returned at 11:30.

Sautéed corn beef, Vegetables, and Linguini

The only meat we had was the PPI Corned Beef. Suzette suggested that we heat the corn beef with the Cabbage and Carrots and potatoes we had cooked with it and add some PPI linguini and sorrel sauce.

Suzette chopped up the corn beef and added the other ingredients and pretty quickly we had a delicious hot lunch.

Pork Roasted in a Tomatillo Sauce

After lunch we started preparing dinner.  While chopped 1 onion, 1 pasilla chili, about two lb. of tomatillos, ½ bunch of cilantro, ¼ cup of frozen oregano, 1 chopped Hoja Santa leaf, and a handful of oregano fetched from the garden, Suzette chopped up a head of garlic and braised the six lb. Pork shank. We simmered the Tomatillo ingredients in a large pot with 3 or 4 cups of water until the ingredients were cooked.  Then Suzette added salt and puréed the ingredients into a sauce with an hand held emulsifying blender.

She then put the braised Pork shank into a crock pot and poured the Tomatillo sauce over it, covered it with aluminum for oil and the lid and baked the pork shank for five or six hours at 250 degrees in a convection oven until the meat became tender.

We had trouble fixing a green vegetable and finally settled on steaming some old broccoli from which I had to surgically remove dark areas.

Refried Black Beans

We approximate Diana Kennedy’s Oaxacan recipe for Refried Black Beans.  Here is her recipe.

I chopped 1/3 cup of onion, a clove of garlic, and ½ of a Roma tomato, and Suzette sautéed those ingredients and then added the leaves of 4 sprigs of fresh oregano, several dried avocado leaves, and salt.  Willy arrived at 7:00 as we were steaming the broccoli and I steamed six corn tortillas in a wet paper towel in the microwave for about 1 ½ minutes.

Suzette plated the plates with a scoop of Refried Black Beans, a chunk of roasted pork and doused the pork with the Tomatillo sauce and added several flowerets when it was ready.  She put some sauce in a pitcher and I fetched bottles of Estrella Jalisco.  We put the tortillas into a tortilla holder and carried everything to the garden table.  As we were finishing dinner the rain started pouring quite heavily, so we ran back inside.

We talked for while and when Willy left we watched rioting until 10:00 when we could endure no more and went to bed.  There is rioting and looting all across the country.  It looks like young vandal are using the riots as an excuse to loot.

Bon appetit