January 18, 2021 Lunch – No. 21 from 2000 Vietnam Restaurant, Dinner – New Recipe. Veal, potato and pork Burrito

 January 18, 2021 Lunch – No. 21 from 2000 Vietnam Restaurant,  Dinner – New Recipe. Veal, potato and pork Burrito 

Today the most important events were not listed meals.  The most important was replenishing the wine and whiskey and the second important item was making the Bolognese sauce for the lasagna we will make for our inauguration party on Wednesday.  Suzette has planned a menu consisting of JoeBiden’s favorite dishes, a tomato sauce pasta dish and his favorite ice cream that is made in Ohio.  She ordered the ice cream that was shipped today and we made the sauce this evening.

Pasta sauce 

We sautéed two onions diced with 8 cloves of chopped garlic.  Suzette then added ½ lb. of ground veal and about 1 lb. of ground beef and then a large can of crushed tomatoes.  I went to the garden and picked about ½ cup of fresh oregano and de-stemmed the leaves and chopped them and added them.

Suzette said that the sauce was bitter and needed something to sweeten the flavor.  I suggested adding the last cup of Corrales Vineyard’s Muscat Canelli that had been waiting for over a year in the undrinkable but useful for cooking area in our wine rack.  It was perfect Suzette said.  I tasted the sauce and any hint of bitterness was neutralized and the sauce’s flavor was enhanced.

I reheated the salami and cheese sandwich I made last Friday for our trip to Santa Fe for lunch and then drove to Trader Joe’s.  I bought pesto, quinoa, andChana dhal for Willy.  I bought a wedge of Iberico cheese and three bottles of cognac and 14 bottles of wine; 3 Vega de Origon 2011 Gran Reserva, 2 Cherry Blossum California Pinot Noir, 2 Gruner Veitliners, 3 Claude Chatelier VS Cognacs, 2 Emma Reichart Pinot Noir roses, aChloe Italian Pinot Grigio, a 2017 Chateau Roudier St. Emilion, a La Finca Malbec from Argentina, a Picton Bay Sauvignon Blanc from New Zealand and  a French Malbec from Gascon.

I then drove to Total Wine and bought a bottle of Marques de Riscal Rueda and 2 bottles of Bernonroy XO Calvados. 

After I put the Calvados in the cari called in an order for aNo. 21 to 2000 Vietnam and drove to the restaurant at the corner of San Mateo and Lead to pick it up.

I had called Willy and invited him to join me for lunch. So when I got home I tore leaves of lettuce and placed them in a pasta bowl and when he arrived I divided the dish between the two bowls.  I also made myself a Vietnamese iced coffee.  We ate in the garden at the table under the gazebo. 

The sky was cloudy but the temperature was still 55 degrees and the wind had not started to blow as it did later in the evening. 

Veal, potato, and pork burritos

While we were making the tomato sauce Suzette reserved ½ of the lb. of ground veal for a veal burger for dinner, but we later decided to chop up the thawed pork chop in the meat drawer and add yellow bell pepper and onion and egg the approximately 1 cup of PPI roasted potatoes to make a burrito. Suzette sautéed all the ingredients and spooned them onto a toasted large flour tortilla.  We slit a Negra  Modelo.  We both thought the strongest characteristic of this dish was its lightness and cleanses, very much like the poached salmon on perfumed rice last night. 

After dinner I drank another beer as we watched the Antique Roadshow, which included an early Provincetown BFO Nordfeldt in the style of Matisse that was appraised for $250,000.  That made my day.

Bon Appetit