March 19, 2023 Brunch - Corn Beef Hash with Poached Eggs. Snack - Notorious Poke. Dinner - Hamburger Helper

March 19, 2023 Brunch - Corn Beef Hash with Poached Eggs. Snack - Notorious Poke. Dinner - Hamburger Helper 

Today we ate three bowls of food.

The first was at 10:30 after we had worked un the yard.  Suzette fertilized and watered the fruit trees.

I pruned the roses in the front of the house.

Suzette chopped some of the corn beef and potatoes and then sautéed it in a skillet and then broke four eggs on top and covered the skillet to let the eggs steam until poached that was served in a bowl.

This was rather second best corn beef hash I have ever eaten. The only better one was at the Crescent Hotel in Dallas, which uses the recipe from the 21 Club in NYC.  I especially liked the way Suzette cubed the potatoes into small cubbies in the French manner.

After brunch I lay down and rested until 2:30.

When I returned to the TV room Willy had arrived and had helped take the netting off the pond.  Unfortunately, the netting had sagged and leaves had rotted and killed some or all of the fish.  Suzette said she had a better design to prevent the netting from touching the water next year.

Willy was hungry and suggested we go to the Notorious Poke shop at Sawmill, for his lunch.  We met him there and Suzette and I shared a Tuna Poke bowl with half jasmine rice and half forbidden rice served in a cardboard bowl with chop sticks.

The bowl contained cubes of raw Aji tuna, edamame, pickled ginger, seaweed salad, cubed avocado, sautéed Maui onions, and sesame seeds tossed with a miso, soy, and sesame Hawaiian poke sauce.

Willy ordered the Leche de Tigre Salmon bowl with leche de tigre sauce, avocado, edamame, jicama, cilantro, pickled fresnos chilis. The sauce seemed to contain lots of lime juice and cilantro and pickled chili peppers.

Make the leche de tigre. In a separate bowl, squeeze the limes and add the garlic, celery, ahi Amarillo, and cilantro. Squeeze the cilantro with the stems and add into the bowl. Let the marinade sit for 5 minutes.

Willy told us the owners were wonderful chefs and that believe it based upon the freshness and interesting combination of ingredients.

We dropped Willy at his apartment and then drove home.

Suzette worked on billing until 5:00 and I drafted an affidavit until 6:00.

At 6:30 Suzette decided to make her version of hamburger helper for dinner.  She thawed a hamburger and sautéed it with zucchini slices, kernels from two ears of corn on the Cobb, onion, some grated Snake Creek cheddar cheese, and some chili powder.

The result was delicious and again served in a bowl for a trifecta of excellent bowls of food today.

We opened a  bottle of Famille Perrin Cotes Du Rhone that was really good (Trader Joe’s $9.99).

At 7:40 I watched TCU play Gonzaga in the round of 32 of the NCAA playoffs.

At the half I ate some chocolate cherry truffle ice cream.

Toward the end of the game Gonzaga pulled ahead on the strength of its big All American center, Drew Timme.

TCU lost by 3 points.

I blogged and read and went to sleep after the game.

Suzette went to bed at 8:30.

Another day of good creative food.

Bon Appetit