June 25,
2014 Grilled Halibut, Couscous with chard, Hummus, Steamed Asparagus and
Apricot and Raspberry cobbler.
Luke met me
at Taj Majal for lunch. The lunch selection
was great again. There was a new dish that Mr. Singh recommended which was
chicken in a Jalfrazie curry sauce made with tomatoes, peppers and onions. I found it to be very flavorful, but having a
bit too much black pepper or chili for my taste, but I would think most New
Mexicans who love chili would love it. I
also love the fact that Taj is now serving both garlic and regular naan. Luke enjoyed a lunch of vegetarian dishes
including a potato and squash curry and saag paneer with the special paneer cheese.
After lunch
we went to Sprouts to shop for ingredients for dinner. Luke had invited Tye and Pat for dinner and
since Tye is a vegetarian, we bought soy and vegetable burgers and a cucumber and
radish sprouts and pumpkin seeds to make hummus. We also bought for the rest of us and future
meals 2 one pound filets of fresh Mexican halibut, a bunch of asparagus, a bag
of fresh red cherries, and a gallon of milk.
When we
arrived at home after shopping we found Suzette working at home. She and Luke discussed the meal. While I took a nap, Luke made a super hummus
with canned garbanzos, sesame tahini, almonds, pumpkin seeds, olive oil and
lemon and Suzette made a raspberry and apricot cobbler.
When I awoke
at 6:00 Luke and I went to the garden and plucked five sprigs of parsley and
Luke finished his hummus by blending in the parsley. Suzette also made more approximately 60 oz. of
simple syrup with equal parts sugar and water (about three cups of each).
We decided
to cook the halibut in the fish rack that holds a fish in a steel clamped
structure. Suzette and I went to the
garden and plucked and cut a basket full of chard and kale and five sprigs of
tarragon.
I de-stemmed
and cleaned the kale and chard for the couscous. Then Suzette unclamped the fish frame and laid
one filet of halibut skin side out on each side of the opened frame and she
laid pads of butter and slices of lemon on one side and I laid sprigs of
tarragon on the inside of the other filet on the other side of the frame and then we closed the frame to clamp the fish and
stuffing ingredients in place.
At 7:00 Tye
arrived and we made limeades and sat on the patio and nibbled hummus and corn
chips. Tye has graduated with a degree
in literature and wants to become a writer and also has been paying his way
through school by teaching disabled students.
I told him my Marques de Riscal Rueda story and then went to the fridge
in the basement and fetched the Rueda and chilled it in the freezer for a few
minutes.
We started
cooking around 7:15.
CousCous
I heated 2 1/3
cups of water and added 3 Tbsps. of butter and 1/3 tsp. of salt.
When the
water came to a boil I added the two cups of greens and after a minute the
couscous and covered the pot and reduced the heat to a low simmer. I made limeade for Tye and we talked with
Luke and Suzette for a few minutes and Pat arrived and we made him a
drink.
Then I went
back to the kitchen and the couscous was puffed up and ready. I tossed it with a spoon to break up the
lumps and left it covered while Suzette grilled the halibut on the propane
grill for about ten minutes. One of the benefits of using a steel frame to grill
fish is you can turn the frame and cook both sides evenly. We steamed the asparagus and I took the béarnaise
sauce from the fridge. When the fish was
ready Suzette plated up our plates with fish, asparagus and I put a dollop of béarnaise
on each pile of asparagus and some couscous.
We moved out to the gazebo and sat and enjoyed the food with glasses of 2011
Marques de Riscal White Rueda.
After dinner
we fetched the bottle of Prager Aria White port and drank small glasses of it with bowls of
cobbler with vanilla ice cream.
We enjoyed a
pleasant evening’s conversation and food and wine.
Bon Appétit
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