We worked in the garden this morning picking all the green
tomatoes and a tomatillos left after the first frost a couple of days ago. Suzette had also picked a handful of more
mature tomatoes a day or two before the frost.
We had a container full of PPI lam Shih Kebabs we had made for the [arty
at Cynthia and Ricardo’s last Sunday, so we decided to make couscous and heat
up the shish kebab and serve them together.
Suzette cooked as I watched Texas squeak by West Virginia
and LSU’s offense miscue again and again in the face of Alabama’s defense.
Suzette chopped up a handful of tomatoes picked from our garden and simmered them
in 2-3 Tbsps. of butter in a sauce pan and when the tomatoes had simmered for a
couple of minutes, she added 1 ½ cups of water and 1 cup of couscous to it and
simmered it for a couple of minutes and then turned off the heat to allow the couscous
to cook and absorb the moisture.
At the same time, Suzette had cut the PPI grilled lamb,
onions and bell pepper pieces that were left from grilling shish kebabs the
other night (I had marinated the lamb in pomegranate juice and olive oil and
oregano and then we grilled it on skewers with slices of onions slices and red
bell pepper) and the accompanying slices of grilled eggplant that we had made
with the shish kebabs into more bite sized
cubes with some extra chopped tomatoes and several sugar snap peas and sliced
mushrooms in a large skillet with olive oil and butter and heated that mixture
of ingredients.
When I came into the kitchen after the Texas game, Suzette
asked about seasoning and I suggested some Middle Eastern spices. We looked in our bag of Middle Eastern spices
(bought from the spice man at the Santa Fe Trader’s Market) and selected a
chef’s blend that included parsley, sumac and some other spices that is used
for kebabs and I lightly dusted the vegetable and lamb mixture with three or
four pinches of it.
Suzette tossed the couscous and I fetched a bottle of 2009
Siena red wine from Ferrari Carano Mountain Winery in Sonoma Valley from the
cellar and we were ready to eat.
The wine took a few minutes to open up but after about
twenty minutes after we pour it into a carafe though an aerator, it had a fruit
forward flavor that was quite nice.
The wine was so nice that after we finish our plates of
couscous we sipped the rest of the bottle without any further food.
We discussed making lasagna with handmade lasagna noodles
and a tomatillo sauce made with the tomatillos we had picked in in our garden
this morning.
Suzette was energized to make dessert, so she sautéed some
PPI pears I had poached in PPI moscato last week in a skillet with some brown
sugar and rum and lit it on fire to flambé them and served them over a scoop of
vanilla ice cream.
What a pleasant and fresh tasting dinner.Bon Appétit
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