On Friday night Craig cooked our remaining two Neuske's pork chops. He made a delicious sauce with mustard and white wine vinegar that was really excellent against the salty meat. I requested white rice pilaf with shallot and mustard seeds, and he sauteed Swiss chard for our veggie. Yum. Wish we had more of those pork chops!
Last night I made my own version of Rick Bayless' chilaquiles. It's sort of like Mexican hot dish, with tortilla chips broken up in chipotle-tomato broth. I added white beans and skipped the chicken, and subbed spinach for the Swiss chard. I made my own tortillas and then baked them to make chips. It was my first time making tortillas and I don't have a press, so they were sort of thick, but tasted good and I was proud I made them. We topped the dish with guacamole, Greek yogurt, shredded queso blanco, and cilantro. This was really easy and everything can get done ahead of time.
On Friday night Craig cooked our remaining two Neuske's pork chops. He made a delicious sauce with mustard and white wine vinegar that was really excellent against the salty meat. I requested white rice pilaf with shallot and mustard seeds, and he sauteed Swiss chard for our veggie. Yum. Wish we had more of those pork chops!
Last night I made my own version of Rick Bayless' chilaquiles. It's sort of like Mexican hot dish, with tortilla chips broken up in chipotle-tomato broth. I added white beans and skipped the chicken, and subbed spinach for the Swiss chard. I made my own tortillas and then baked them to make chips. It was my first time making tortillas and I don't have a press, so they were sort of thick, but tasted good and I was proud I made them. We topped the dish with guacamole, Greek yogurt, shredded queso blanco, and cilantro. This was really easy and everything can get done ahead of time.
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