June 10, 2022 Lunch - 2000 Vietnam No. 30 and egg rolls. Dinner - Sautéed Salmon, Chef Chad’s Corn Pudding, and marinated asparagus and tomatoes

June 10, 2022 Lunch - 2000 Vietnam No. 30 and egg rolls. Dinner - Sautéed Salmon, Chef Chad’s Corn Pudding, and marinated asparagus and tomatoes

I started the day at 5:30 but did not get much done.

I sautéed a minced shallot, two sliced mushrooms, and a diced slice of meatloaf, 1/3 cup of sushi rice, and then added two eggs to make a scrambled breakfast,

Jody delivered the Mini Cooper and traded for the Prius that he will fix.

I then showered and dressed and picked Willy up at 12:10 and drove him to the airport.

I then picked up two No. 30’s and an order of egg rolls at 2000 Vietnam and then made a deposit at the bank.

After the bank I drove to Costco at Eubank and filled up the Mini Cooper.  There was a long line at the pumps, perhaps because Costco sells gas a few cents cheaper than normal gas stations.

I then drove to Aaron’s new house in High Desert and we each ate a No. 30.

It was 3:00 when I left Aaron’s and I arrived home at 3:30 just ahead of Blayne, the new alarm service.

He fixed the problem quickly.

As he left Suzette arrived with a large quantity of lettuce and spinach she picked from her garden at the Center.  We cleaned and spun the two and 1/2 bags of greens and then cooked dinner.

I sliced two salmon steaks and froze the rest.

I found the recipe for Chef John’s Corn Pudding and Suzette prepared it and cooked it in the steam oven for 1 hour. She used the cooked corn kernels from last night’s dinner prep as a PPI.

Here is a copy of the recipe.

Chef John's Creamy Corn Pudding

• Prep
  10 m
• Ready In
  1 h 15 m

Recipe By:Chef John

"Corn pudding doesn't get the same attention as some other holiday side dishes, but it's a real crowd-pleaser that pairs perfectly with all your favorite special-occasion meats."

Ingredients

• 2 pounds frozen yellow corn, thawed and drained
• 3 tablespoons maple syrup
• 6 large eggs
• 1/2 cup milk
• 3 teaspoons kosher salt (cut in half if using fine salt)
• 1/4 teaspoon cayenne pepper
• 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups heavy cream
• 1/2 cup melted butter, divided

Directions

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone pad. Place an 8x11-inch baking dish on the pad.
• Place corn in a blender or food processor. Add maple syrup, eggs, milk, kosher salt, cayenne pepper, flour, and baking powder. Mix briefly with a spatula to push down the dry ingredients.
• Pulse mixture until it begins to come together. Then increase setting to high and blend until completely smooth, 2 or 3 minutes. Transfer mixture to a mixing bowl. Add heavy cream and 2/3 of the melted butter. Whisk to thoroughly blend.
• Grease baking dish with the rest of the butter. Pour batter into baking dish. Bake in preheated oven on the baking sheet until pudding is browned and set, between 60 and 75 minutes depending on the size and shape of your baking dish.

It is a bit involved but it the most delicious corn pudding I have ever tasted.

Suzette then sautéed the two salmon steaks in canola oil at a high temperature and plated the asparaguses she marinated last night., so these were PPI’s also.

When the corn pudding was cooked Suzette plated the salmon, corn pudding and asparagus.

I poured glasses of Ferme Julien Cotes Du Rhone white and we enjoyed a sensational dinner.  The salmon was thoroughly cooked but still retained its juicy tenderness. 

After dinner.we found a cobbler recipe and Suzette combined the small cherries and apricots and added blueberries and cherries to make a cobbler for tomorrow evening’s meal with Barry in Taos.

We ate around 6:45 and then watched the Golden State Warriors beat the Boston Celtic to bring the NBA finals to 2 - 2.

We went to bed before 10:00 after eating some of the cobbler that turned out really well.

Bon Appetit