February 28, 2020 Brunch – A Gravad Lax, Red Onion, Goat Cheese and Snow Pea Omelet. Dinner – New Recipe, Foil Wrapped Mahi Mahi with green onion, carrot, asparagus strips and parsley, white wine, butter and garlic and Sushi Rice

February 28, 2020 Brunch – A Gravad Lax, Red Onion, Goat Cheese and Snow Pea Omelet.  Dinner – New Recipe, Foil Wrapped Mahi Mahi with green onion, carrot, asparagus strips and parsley, white wine, butter and garlic and Sushi Rice

Today was another good example of one dish meals.

At 10:00 we made our usual weekly omelet.  Today it included Gravad Lax, Red Onion, Goat Cheese and Snow Peas.  I cannot begin to express how flavorful this combination is.  It is far more flavorful than a toasted bagel with cream cheese, Gravad Lax, and red onion.  God Bless the French for creating this way of cooking eggs.

After Brunch we drove to Sprouts and bought, Mahi Mahi, and 1/3 lb. of salmon, ¼ lb. of tuna, a lb. of Peruvian sea scallops, a small piece of daikon for my sushi lunch tomorrow.  We also bought milk, a papaya, two Ataulfo mangos, fresh ginger, 8 each of acorn and butternut squashes for Suzette’s Center, some broccoli heads, bananas, and a cucumber.

We did not eat an organized lunch when we returned home.  Instead, I ate the several days old PPI Pork and Mixed Vegetables with PPI Sushi rice and Suzette ate one of the bananas sliced in half and spread with peanut butter.

At 2:00 we zoomed with Billy and Elaine, Rebecca, and Willy.

After the family zooms I made and drank a cup of hot chocolate with rum as Suzette and I worked on assembling the 50 states’ cocktails puzzle Cynthia lent us.

We spoke to Willy and he said he would like to join us for dinner and we decided to cook the Mahi Mahi. At 5:30 we stopped puzzling and started cooking.

I first made sushi rice with 1 ½ T. of sugar, 1 ½ T. of Aji Mirin, 1 ½ T. of Japanese rice vinegar, 1 tsp. of dried Pulse seaweed, 3 cups of water and 1 ½ cups of Jasmine rice brought to a boil and then reduced to the lowest heat for 35 minutes.

Fish in Foil - Suzette cut strips of fresh asparagus and carrot with a vegetable peeler and I sliced 1½ inch strips of green onion and chopped parsley.  Suzette then combined those ingredients with chopped garlic, pads of butter, and white Spanish Rueda wine inside two pieces of crimped aluminum foil.  She then folded each piece of foil into a separate envelope to secure the ingredients and baked them in the oven for 20 to thirty minutes.

Since Willy prefers red wine, we decided to open a light red.  I chilled a bottle of Cherry Blossom California Pinot Noir.  Cherry Blossom is my favorite under $5.00 pinot noir. It has a strong fruity cherry flavor that subsides after a few minutes as the traditional pinot noir flavors begin to express themselves.  It also has as long a lasting flavor profile as any inexpensive red wine I have tried lately. Suzette added ice to her glass and liked it more chilled, but I found it immensely drinkable slightly chilled without ice. I highly recommend this wine for light dinners, such as hamburgers or a heavily flavored fish such as Mahi Mahi or mackerel.

This was the most successful foil wrapped Mahi Mahi Suzette has made.  We often add tomatoes, chili, and mushrooms, but tonight Suzette perfected a more French version that I like even better.

After dinner, we split the last of the magnificent clementine cake with chocolate glaze Suzette made last week for a fabulous ending to a fabulous dinner.

Great food shared with family members is a great antidote to isolation.

And we are planning our first trip to Mexico in June.

Bon Appetit