April 20, 2018 Breakfast – Sautéed Smoked Pork cutlet with two eggs over easy. Lunch – bagel with lax. Dinner – Rockfish cooked in aluminum

April 20, 2018 Breakfast – Sautéed Smoked Pork cutlet with two eggs over easy.  Lunch – bagel with lax. Dinner – Rockfish cooked in aluminum

I cooked a hot  breakfast of two eggs over easy and a smoked pork chop.

I became hungry at 11:00, so I ate the PPI Lax, cream cheese, and onion on bagel I had carried to Santa Fe and back yesterday.  It was cold from refrigeration at first but still pleasant.

Aaron came at 1:30 and we tasted the new 2017  Sauvignon Blanc produced by Bogdan that won a silver medal in Paris.  We were a little unimpressed.  It had good acidity but lacked the strong citrus notes I associate with Sauvignon Blanc.

When Aaron left at 3:15 I drove to Sprouts and purchased 6 ears of fresh white corn on sale for $1.00, 1 lb. of fresh Rockfish filets for $7.99/lb., a gallon of milk, two liters of Sprouts’ excellent Spanish olive oil for $6.99 each, a red bell pepper for $.98, and a handful of string beans.

I had invited Mike for dinner at 6:00 so when Suzette came home at 5:00 we started cooking.  We decided to bake the fish filets in aluminum foil envelopes with some fresh corn kernels, carrot slices, tomato slices, and diced red onion and Mexican Squash with some white wine and a pat of butter.  I prepped the vegetables while Suzette made the envelopes and pre-heated the oven.

Mango Salsa

We like mango salsa with the Mexican fish, so after the pockets were put in the oven, I turned my attention to making mango salsa.

I peeled and diced two small avocados and two alfauldo mangos, and about 2 T. each of red onion and Pasilla chili.  I then added the juice of 1 large lime, some salt, three cloves of garlic finely minced, a dash of Cholula hot sauce, and 1/3 cup of chopped cilantro leaves.

Mike arrived shortly after with a bottle of Amarone, a box of Nabisco round rice crackers, a wedge of French Brie and a wedge of German Cambazola.

The fish had cooked 30 minutes and Suzette thought it was ready, so we plated each foil envelope in a pasta dish and she opened them with a knife cut to expose the fish and vegetables.

We loved the dish where the cooking juices of all the ingredients combine. We added spoonfuls of mango salsa to the envelope and bites combining fish cooked vegetables, and salsa for an interesting Mexican dining experience.

Suzette told the story of how she found the recipe in PV when she lived there with Harold in the 80’s,  A restaurant called Roberto’s featured the dish although they added chili and mushrooms to the envelope and usually used the local red snapper (huachinango) .  So the ingredients in the dish are quite variable. I ate the dish at Roberto’s in the late 90’s when I used to visit them.

We drank the rest of the 2017 Sauvignon Blanc with the meal.  Suzette thinks Bogdan wines often have notes of bubble gum, which I am beginning to think may be from the terroir.

After dinner Mike opened the Amarone and I added a loaf of fig flavored goat cheese and a block of Dubliner to the Cambazola and Brie on the cheese board and we ate cheese on rice crackers and sipped the Amarone red wine and the last of the Creation Grosset and continued to talk while we watched the evening news and Rachel Maddow, etc.  The big news today was the lawsuit filed by the Democratic Party against members of the Trump election team and others, such as the FSB.

At 9:30, long after a Suzette had fallen asleep in her favorite chair in front of the TV, I said goodnight to Mike, awakened Suzette, and we went to bed.

Bon Appetit