January 8, 2016 Lunch – La Salita, Dinner – Garlic Eggplant and Red Cooked Chicken Suzette worked at home today and then went shopping for stuff for the Center and our home, like new shower heads. We decided to meet at 11:00 at La Salita to eat chile Rellenos. We each ordered a Lite Bite chile relleno. Suzette chose a guacamole stuffed relleno and I chose a Swiss cheese stuffed one. I like the chile Rellenos at La Salita better than anywhere I have eaten them, although the ones at La Posta in Las a Cruces are good also. A good relleno has either a crisp crust (La Salita) or a velvety soft crust that has lots of egg white and tastes like a good pastry (La Posta) with a soft well peeled chile inside and a good stuffing. In New Mexico restaurants usually stuff Anahiem chiles, but in Mexico and Texas the Pasilla chile is usually used. In New Mexico the chile is usually not stuffed with any meat, while in Mexico meat is often part of the stuffing and in Texas meat is usually in the stuffing. Here is a recipe for the most famous chile relleno recipe from Mexico, chiles Nogatos. I read the supermarket ads while at lunch and noted that Lowe’s had a sale on packages of chicken thighs for $.39/lb., so after lunch I went to the police station for a police report and then to Lowe’s where I bought a package of duck foie gras for $7.99, a pummelo for $1.79, and a package of 7 chicken thighs for $1.23. We decided to make two Chinese dishes tonight. Suzette would make her favorite Garlic Eggplant and I would make red cooked chicken. Here are the two recipes. The red cooked chicken is a really easy dish. I skinned the thighs. Instead of four scallions I only had two so I substituted a shallot. The rest was easy, 1 cup each of Sherry, soy, and water, plus a couple slices of ginger chopped and ¼ cup of brown sugar. You put all the ingredients in a covered wok and stew the chicken, turning occasionally. I made 1 ½ cups of rice with a few Lilly pods added. I sliced the eggplant into 2 to 3 inch strips, and a couple of shallots and 1 stalk of Bok Choy to add a bit of green vegetable to the Garlic Eggplant. The dishes turned out great. Unfortunately, because of the soy, everything turned black, so it would make an ugly picture. Bon Appetit

January 8, 2016 Lunch – La Salita, Dinner – Garlic Eggplant and Red Cooked Chicken

Suzette worked at home today and then went shopping for stuff for the Center and our home, like new shower heads.  We decided to meet at 11:00 at La Salita to eat chile Rellenos.  We each ordered a Lite Bite chile relleno.  Suzette chose a guacamole stuffed relleno and I chose a Swiss cheese stuffed one.  I like the chile Rellenos at La Salita better than anywhere I have eaten them, although the ones at La Posta in Las a Cruces are good also.  A good relleno has either a crisp crust (La Salita) or a velvety soft crust that has lots of egg white and tastes like a good pastry (La Posta) with a soft well peeled chile inside and a good stuffing.  In New Mexico restaurants usually stuff Anahiem chiles, but in Mexico and Texas the Pasilla chile is usually used.  In New Mexico the chile is usually not stuffed with any meat, while in Mexico meat is often part of the stuffing and in Texas meat is usually in the stuffing.

Here is a recipe for the most famous chile relleno recipe from Mexico, chiles Nogatos.

I read the supermarket ads while at lunch and noted that Lowe’s had a sale on packages of chicken thighs for $.39/lb., so after lunch I went to the police station for a police report and then to Lowe’s where I bought a package of duck foie gras for $7.99, a pummelo for $1.79, and a package of 7 chicken thighs for $1.23.

We decided to make two Chinese dishes tonight.  Suzette would make her favorite Garlic Eggplant and I would make red cooked chicken.

Here are the two recipes. 

The red cooked chicken is a really easy dish.  I skinned the thighs. Instead of four scallions I only had two so I substituted a shallot.  The rest was easy, 1 cup each of Sherry, soy, and water, plus a couple slices of ginger chopped and ¼ cup of brown sugar.  You put all the ingredients in a covered wok and stew the chicken, turning occasionally.

I made 1 ½ cups of rice with a few Lilly pods added.

I sliced the eggplant into 2 to 3 inch strips, and a couple of shallots and 1 stalk of Bok Choy to add a bit of green vegetable to the Garlic Eggplant.

The dishes turned out great. Unfortunately, because of the soy, everything turned black, so it would make an ugly picture.

Bon Appetit