Menu:
·
Pineapple Rosarita
·
Avocado Salad with Fresh Herbs and Pepitas
·
Braised Pork Chilaquiles with Roasted Tomatillo
Salsa and Pickled Red Onions
·
Mexican Chocolate Sorbet with Red Wine-Poached
Cherries
First off, whenever you see the word “with” in a listed menu
item, that means at least two recipes. In the case of the chilaquiles, it means
four. So this DNI took a considerable amount of advanced preparation. Owen has
been running a high fever all week, so we crossed our fingers that he would
stay asleep and allow us to enjoy a grown-up meal. (He did.)
While Roy spent some much needed one-on-one time with
James, I assembled the avocado salad. We’ve grown accustomed to Ashley’s palate
by now, so I wasn’t as surprised by the combination of herbs and toasted seeds.
It was a good salad, and it was a pretty salad, but it didn’t steal any thunder
from the main course.
Roy smashed together a couple of pineapple rosaritas
after James finally went to bed. He muddled the pineapple with a muddler. I
encouraged him to muddle a lot, largely because I just like the word muddle.
“Muddle harder Roy! I want mine super-muddled! Is your muddler muddling well
enough?” He must find me obnoxious. So much for a grown-up evening.
We were both surprised that this cocktail wasn’t sweeter.
(He muddled half a pineapple between our two drinks, after all!) It was good,
but it didn’t blow me away like some of the other drinks in this book. I
wouldn’t have to have it again. The fresh rosemary was a smart addition, adding
a nice complexity to an otherwise straightforward drink.
I added up all the ingredients for the entrée. Among the
pork marinade, roasting, salsa, pickled onions, and condiments, it totaled
close to 40 ingredients! And MAN was it good. We ate a couple of bites and
immediately exclaimed, “Oliver and Kylie would be FREAKING OUT right now.” The
pork was out of this world and combined with melted cheese and smashed tortilla
chips with fresh green salsa and caramelized onions…all in a hot skillet. Dang.
The recipe says it serves four…we kind of didn’t believe you could eat an
entire quarter-skillet in one sitting. I wouldn’t recommend it if you plan on
sleeping that night. But it was entirely addicting and our solemn vows to not
eat the leftovers the next day…well…
...but look at all the condiment fun! Cilantro, sour cream, pickled jalapenos, pickled red onions, cojita cheese, and lime wedges. |
Dessert was chocolate sorbet, which was made Mexican with
the addition of spices. My opinion was -that it tasted like my pumpkin chocolate
chip muffins in sorbet form, minus the pumpkin (which you really can’t taste in
the muffin anyway). The cherries added a nice sweet fruity punch to accompany
the bittersweet chocolate. It was yum. Ashley claimed it was just as good as
ice cream, but…I’ll still take ice cream over sorbet. J
I think this was probably one of our favorite date night
in menus. We have enough of a handle on some of the new flavors and ingredients
in this cookbook that we are getting better at anticipating the flavor of the
final product. We were excited about this menu before we started and it still
blew us away. Thailand last month, Mexico this. What a thrilling world tour!
Marriage isn’t
about working to change the other person; it’s about knowing them fully and
loving them because of and in spite of your differences. Through that we are
changed. –Ashley Rodriguez, DNI, p. 119.
To the newly married couples in my world, she’s spot on.
Today’s 1%: I
reclaimed my beloved tongs after a 6 week separation after being left behind at a
Memorial Day picnic. The temporary owner sheepishly returned them, admitting
s/he only used them “a couple of times, because they are so much nicer than the
three pairs they already own.” I get it. I missed the tongs too. They are
awesome tongs.
ALSO. Olympic trials this weekend. Predicted team: Biles,
Douglas, Raisman, Hernandez, Kocian (I would take Locklear over Kocian, but
that’s just me).
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