May 29, 2022 Breakfast - Chili Relleno Plate at El Super Supermarket Lunch - Sashimi Dinner - Pasta with PPI Lamb spaghetti Sauce and Steamed Broccoli

May 29, 2022 Breakfast - Chili Relleno Plate at El Super Supermarket Lunch - Sashimi   Dinner - Pasta with PPI Lamb spaghetti Sauce and Steamed Broccoli

We slept until 8:00.

Chili Relleno Burrito breakfast - At 9:00 we drove to El Super Supermarket.  We first went to the restaurant area and suzette ordered a large jug of fresh squeezed orange juice at the frescos bar while I ordered a chili Relleno plate with double beans.  The food line included six types of taco meat fillings, several soups like caldo de res, and four or five guisados, such as beef in chili Rojas and pork in green chili besides chili rellenos.

I ordered the plate with flour tortillas and waited while the server toasted two large tortillas on the grill.

Suzette got cups of ice and poured us glasses of fresh orange juice.

I cut the chili Relleno in half lengthwise and we each rolled our half with a generous amount of refried beans into a warm flour tortilla to make one of our favorite dishes, a chili Relleno burrito.

After we ate we started shopping.  Cherries were on sale for $1.74/lb., so Suzette bought about 8 lb. We bought papaya, broccoli, cauliflower, and cluster tomatoes for $.69/lb., zucchini, limes, carrots, Persian cucumbers, and a pineapple for $.50/lb., ataulfo mangoes and avocados for $.50 each.

We also bought a box of salt, lemons, two avocados, and bunches of cilantro, parsley, and green onions.

Just amazing prices.

We then went home at 12:30 and unloaded and rested.

Sashimi Lunch - At 1:30 I suggested that we make sashimi with the tuna steak and some of the salmon we bought yesterday at Smith’s.  Suzette agreed so I made sushi rice. I heated 2 cups of water plus 2 T. each of sugar and rice vinegar a 2 tsp. of shredded dried pulse seaweed, and 1 T. of mirin with 1 cup of jasmine rice when the water came to a boil at a simmer for 30 minutes.

While the rice was cooking I sliced a 4 oz. Aji tuna steak and a 4 oz. slice of salmon into thin slices and piled them on a platter with a sliced Persian cucumber, three sliced radishes, and the last dozen pickled leeks.  I filled a small bowl with pickled ginger and Suzette filled two dipping bowls with soy and a squirt of wasabi and boiled five eggs and sliced one for each of our plates.

Suzette made a Bloody Mary and I made a cup of green tea.

When the rice was cooked I filled rice bowls with sushi rice and we had a fabulous sashimi lunch.  It was so good we forgot to add seaweed salad to our plates. 

Marinated Salmon - After lunch Suzette went to the garden and gathered a bundle of fennel fronds and then helped me assemble Gravad Lax/Marinated Salmon.

We mixed in a bowl 1/2 cup of sugar with 2/3 cup of salt, plus a tsp. of ground pepper, and the zest of 1 orange.

We then rinsed and dried two salmon fillets and dusted both sides of each fillet with the mixture and lay layers of fennel on each side on each fillet in a Pyrex baking dish into which the fillets and fennel fit snugly.

I drizzled a tsp. of Grappa de Brunello into each corner of the dish to further flavor the salmon and then we covered the dish with Saran and lay a brick on the Saran to weigh down the fish and placed the covered dish in the fridge.

Clafoutis - I then seeded 2 lb. of cherries, about four cups, and marinated them in a bowl with 1 T. each of cognac and Grand Marnier covered with Saran and placed the fridge while watched a new remodeling show called Quick Start on HGTV.

Then we made the batter by scalding 3 cups of whole milk, mixing 10 T. each of flour and confectionery sugar and 1/2 tsp. of salt and then beating in 3 eggs whisked and the 3 cups of milk.  I coated the inside of a ceramic baking dish with butter and granulated sugar. Then I poured the batter into the baking dish and finally the 4 cups of marinated cherries and we baked the Clafoutis for 50 minutes in a. 350 degree oven.

Dinner - At 7:00 when the four episodes ended we decided to make dinner. We had thawed the lamb and green olive spaghetti sauce, so Suzette boiled a cup of pasta and heated the spaghetti sauce and steamed a head of broccoli that she had cut into flowerets.

I opened a bottle of 2017 Chianti Classico Reserva and poured glasses.

The wine was delicious and bought at Trader Joe’s for $6.00 or $7.00.

We enjoyed a very tasty dinner.  Suzette said she wanted to make the ground meat spaghetti sauce with pork or beef next time, so this dish seems to have joined our pantheon of favored dishes.

After dinner we ate bowls of warm Clafoutis. 

We watched “Hell or High Water”k a modern Western set in West Texas, but filmed in New Mexico.  Billy reminded us that it was a great movie the other day and we loved the movie.

Suzette went to bed at 10:30 and I stayed up to blog and read  until 12:30.

Bon Appetit