Saturday, April 20, 2013

Mexican Night


Saturday 13 April
As Valeria had been away yesterday, we had her over for dinner with Katharine.  We let our Findlay market finds dictate our dishes, and a couple of ripe avocadoes led us down a Mexican path.
We started out with some wine and snacks: Barbara's pickled diakon and tomatoes, Dean's Byzantine olive mix, Holt's bread with morbier and port salut cheeses from Krause's, and David's green and red salsas, with chips.


We boiled up a pound of shrimp in a court bouillon made with their own shells, onion shavings, celery tops, and peppercorns.  Cooled the shrimp and mixed them with chunks of avocado and a pico di gallo of tomato, minced red onion, lime juice, parsley, and a subtle dusting of heirloom chile de Chimayo.  A smooth blend of flavors.
Sharing the spotlight were chiles rellenos stuffed with coljack cheese, cumin, and coriander, rolled in cornmeal, and fried crisp.
Dessert was not so Mexican; we had biscotti and Graeter's coconut chip and peach ice creams, the latter saved from last summer for just such an occasion.

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