Wise words from my Dad, “Don’t get burnt out.” There is definitely some truth to that. But I do have 650ish recipes to finish by December 31st of next year! So this morning I jumped outta bed at 8:30am. Jumped meaning I pushed snooze at 8 until 8:30. Andrew quickly moves to the center of the bed grabbing any sheet around him. His poor feet sticking off the bed and out of the covers. This morning’s menu . . . Eggs & Chorizo breakfast with some of the Corn Tortillas I made last night. The dish called for any of the salsas in the book. I went for the pretty green salsa that involved tomatillos and a roasting of ingredients- Dried Arbol Chile Salsa. Thank goodness Monica Magee got me that food processor. I’m waiting for my sister to bring me the molcajete so I can properly grind all the good stuff.
Now, Andrew is not a big breakfast guy. After a couple of good convincing words I got him out of bed and sitting/laying on the couch. Breakfast was served. Anyone after Andrew’s heart knows that salsa is the way in. I served him up two tortillas, the egg dish and left him with the big bowl of salsa to do with what he pleased. First he says, “Babe this looks great, but it’s too much food for me.” Mmmhmm. Ten minutes later, his plate is empty. Winner!
The salsa was bright and toasty with a little spice. The eggs were a beautiful orange color from the fresh chorizo. And the corn tortillas held up and didn’t break under the weight of eggs and mounds of salsa.
Dinner was a whole other beast. Fish Balls in Green Sauce which needed a Fish Stock from scratch, a white rice recipe and black beans. Also as an appetizer, a Mexican Salad. I tackled the fish balls first because they had to sit in the fridge for a while before cooking. The instructions lacked some information about what exactly went into the food processor and left the decision of how to mix all of the ingredients with the fish up to me.
While the balls chilled in the fridge I set out to make a fish stock. I gave the job of chopping the whole fish (also removing the gills) to Andrew. That fish kept staring at me, I couldn’t do it. The stock cooked for about and hour and I started charring the poblanos. I had a bit of difficulty removing the skins. I definitely could have charred them longer. Thank god Katie and Mark came early because they were a big help as all the dishes were coming to a finish.
Luckily the salad didn’t require any cooking. The dressing was simple and olive oil based. I used the masa from yesterday to cook up some tortillas and chopped them into thin slices and popped em in the oven for crisping. I could have roasted those for longer too. I’m starting to see a pattern, patience, or lack there of. Andrew whipped up the margaritas from the book. We had champagne and beer while cooking so it was definitely a night of carousing. We brought our little table, set it up in the living room and opened the extenders. KJ and Mark brought a couple extra chairs and lit our candles. It was beautiful. The fish turned out great! The sauce had some heat and wasn’t too filling. When making the rice I cut the recipe in half and forgot to do the same with the water. The rice was now a nice porridge. Everything can’t always be perfect, right? What am I most thankful for? Katie and Mark took over at the end and our kitchen was spotless in about 30 minutes. You guys are the best! The night ended with some card games, Whiskey and Tequila tasting and singing along with the best Songza playlist ever. We were in bed by 4:30am. I think it was a good night, don’t you?