June 22, 2017 Lunch – La Salita.  Dinner – Grilled Teriyaki Ali Tuna, chayote, and Zucchini

Dee and I went to La Salita for lunch at around 2:00.  He ordered cheese enchiladas with refried beans with red chili and thought they were good.  I ordered a chili Relleno with Swiss cheese and refried beans with green chili, which I loved.



  Then we went looking for Tom’s shoes, which turned into a wild goose chase that ended at Wyoming and Paseo del Norte at 4:45.  The traffic was terrible so I decided to go to Gruet Winery for a Tête-de-cuvée tasting.  I think Dee was a little overwhelmed by the variety and slight variations between the different champagnes but that did not diminish his interest in drinking them.  For example, we tasted three different rose’ champagnes, the Brut Rose’ that is 90% Pinot Noir and 10% Chardonnay and a light red color.  Then the Danielle made by adding 10% by volume of Rose’ still wine to Chardonnay champagne at the second dosage, which produces a darker red and heavier champagne, and then my favorite, Rose’ Sauvage, which is 100% Pinot Noir that is fully fermented with no sugar added to the second dosage, which results in a champagne with no residual sugar, but all the natural fruit flavor of the Pinot Noir grape.
 
At 6:00 when we drove home the roads were still congested.  Dee said this is not nearly as traffic jammed as Austin, where he said you had to get on the side of the river you wanted to be on or you would be stuck on the wrong side of the Colorado River for the next three hours by 4:00.

At 6:00 we arrived home and after a drink we grilled dinner.  I went to the garage and fetched the
 largest chayote I have ever bought and two medium chayote and sliced them  into 1/3 thick slices.  Suzette put salt and pepper and olive oil in a gallon freezer bag and shook it to coat the vegetables with oil.  She then grilled the tuna steaks and the vegetables.
While a Suzette was grilling I sautéed bulgur wheat with raisins, garlic, diced onion, and piñon nuts in a large skillet with butter and olive oil.

When Suzette brought in the grilled vegetables and tuna, I poured a Cotes du Provence Rose’ and we plated and ate inside in order to watch the news.

He tuna was tender yet flaky and the vegetables were soft and lightly charred.  

Bon Appetit

                         The Gruet tasting room

              Dee smelling the bouquet

  

                  The grilled zucchini and tuna steaks

                  The sautéed Bulgar

                     My plate