October 21, 2023 Brunch - Costco Hot Dog. Snack - Open face Carne Adovado and Calabacitas Burrito Dinner - Steamed Bonito with Meunière Sauce on Watercress and orchiaetta pasta.

October 21, 2023 Brunch - Costco Hot Dog. Snack - Open face Carne Adovado and Calabacitas Burrito  Dinner - Steamed Bonito with Meunière Sauce on Watercress and orchiaetta pasta.

I awakened at 7:00 and watched Liverpool beat Everton and then a bit of Man city.

At around 10:00 we went on a major shopping spree to Southwest Distributors, Costco, Eurozone, and Talin

We replenished many of our basics.

At Southwest we bought a large can of hoisin sauce and a gallon of Chinese Cooking wine, a large can of artichoke hearts, 3 cans of pimientos, and a container of Marsacapone.

Then we went to Costco. We started by eating a hot dog.  We then bought shampoo, lamb chops, bibb lettuce, protein for Willy, shampoo and conditioner, collagen, ibuprofen, orchiaetta and portobello flavored pasta, lighters for luminarias, vanilla beans, asparagus, toilet paper, kleenex, baguettes, a 2 lb. bag of garlic, tomato paste, diced tomatoes, Pellegrino, and a few other staples.

We then drove to Eurozone and bought a jar of German mustard and a roll of duck and pork pate.

We needed peanut oil, so we finally drove to Talin where we bought tofu, plum paste, a tube of wasabi sauce, a large bottle of mirin, a gallon of peanut oil, a bonito cut into 1 1/2 inch steaks, a lb. bag of frozen anchovies, brown beech mushrooms, duck quarters, cream filled chocolate cakes, and a bag of baby bok choy, 

After we returned home and unloaded, I made a carne adovado and Calabacitas burrito with the leftover carne adovado and Calabacitas from Peter’s lunch plus two eggs and then lay down to nap.

We decided to steam the bonito in the steamer oven and serve it with a meunière sauce in Paul Prudhomme’s Louisiana Kitchen cookbook and some orchiaetta pasta.

Wily called and came by for dinner around 6:30.

At 6:00 I cut slits in the bonito steaks and inserted slices of garlic and sliced a lemon into six slices and put a slice under each steak.

Suzette had cleaned and de-stemmed the watercress.

I cut and toasted and buttered tw slices of Bosque Sourdough bread.

Suzette made a roux with butter, garlic, and flour and added the fish stock produced from the steamed fish and added some Worcestershire sauce.

I opened the chilled bottle of 2015 Benton Lane Pinot Noir rose, which was remarkably delicious. Pinot noir roses can be cellared.

I quartered and filleted the steamed bonito and Suzette tossed the steamed bonito sections in Meunière sauce with the boiled orchiaetta pasta and then served the mixture on a bed of fresh watercress.

It was an amazingly light dinner even though the bonito was an incredibly dense.

We all loved it.

The steamed fish yielded its skin and bones easily and there was practically no fat except for the bit of butter in the roux.

The 2015 rose had lost much of its fruitiness but none of its Pinot Noir flavor, so its deep dark flavor matched the dark dense flavor of the fish.

It was a special meal.

After dinner Willy left and we watched some football and then Death in Paradise.

Later we ate spumoni ice cream with a piece of spice cake from the party last night and Suzette fixed the door to the freezer that was not closing by getting one of the draws back onto its track.

It was a huge day of shopping, but we feel like we have enough staples to last quite a while and a number of meals planned.

Bon Appetit