We got a $31 (yikes!) Ventoux at The Wine Mine and were going to make a roast pork, which we would have to go buy, and we sort of decided that was too much work. Or partly, that for the 6-hour recipe that sounded interesting, we were long past the time to start it. Not that we will necessarily do that one. Anyway, we had gotten three cute little eggplants and two nice, flat (grillable) red peppers at the farmers’ market and we decided to have those with grilled chicken thighs. I had bought the peppers thinking “might as well grill peppers while we’re grilling eggplant,” but then, having them for the same meal, I had to grill the peppers much earlier to let them self-steam, and then to marinate them.
So I did that. D handled the eggplants – split in half, with I think olive oil and garlic, and (not enough) salt, then grilled – and the chicken. with garlic, S&P, thyme, sage, onion, wine, and half an anchovy(!). Defrosted the tiny heel of the Morell’s multi-grain loaf. I think breads work better when defrosted quickly in the toaster oven, or maybe just heels are on the tough side after defrosting.
We decided to try out a wine we’d tasted today at Wine Mine, “Refusco dal Peduncolo Rosso” (refosco with the red stems), a wine from Friuli. We really, really liked it. At $16.50, it’s not cheap, but we’ll get more if they still have this when we go back. Here’s what Wine Searcher has to say about refosco dal peduncolo rosso.
Lunch was terrific! We were heading home from the Families Belong Together rally and I suggested that rather than suffer through the packed freeway, we take San Pablo Avenue and see if we could find a nice place for lunch. D suggested we look for a Mexican or Central American restaurant, given the day, and so we did that. Passed a few in strip malls that were probably fine, but came up with a really wonderful small place all on its own called El Tazumal #2. We had papusas (chicharron) with a semi-fermented cole slaw/sauerkraut thing to put over the top. Scrumptious! And platanos fritos with a bean puree and sour cream. Delicious! We want to come back to this place, though it’s rather a long way.
Oh, can’t forget the Salvadoran horchata, which was described as being made with toasted rice, toasted sesame seeds, cinnamon, and moro, a Salvadoran seed. We both absolutely loved this! Is this “moro” how the restaurant Moro (Spanish, in London) is named?