This past Father’s Day , with the kids away, L&M wanted to spend it as per his choice. So we started the day watching an ICC World Cup cricket match. Then a moderately strenuous ( Bull S***) hike in the Mt Diablo State Park, which actually is amazing. The views are just breathtaking. If any of you are in the area (Danville, CA) please do visit. We rounded that off with a Burrito Supreme at the local Taco Bell , priceless !
What we did that evening for dinner is something I highly recommend to all you novelty seeking, fabulous cooks and foodies. So we met up with a friend who lives in the Mission District in SF and walked over to the local bodega. Did not have a menu or a shopping list so made it up as we walked through the produce aisles. The plan was to buy fresh groceries and come back to his kitchen and cook together. Picked up some assorted greens, peppers, jicama, mango, poblanos and cilantro. And of course fresh tortillas. This particular bodega did not carry fresh fish or meat so we improvised. Next door was Rosamunde , a restaurant / deli that serves and sells the most delectable, juicy , fat sausages. Everything from duck, rabbit, lamb, pork… you name it. We picked up some Merguez (lamb with Moroccan spices), duck, rabbit and the hot Italian. Again , highly recommended.
Once back the first thing we did was pour ourselves a drink (wine and scotch) and started cooking together. The kitchen was very well appointed with every gadget and cooking tool a cook could imagine, so off we went.
The menu developed organically ; with such fresh produce and meat definitely did not want to do many spices. To start, a fresh salad with greens, jicama, oranges (from his tree), avocados (also from his tree), peppers and onions drizzled with a dressing made from reduced balsamic vinegar , chaat masala ( mixed spice available in Indian stores), EVOO, Pepper and of course, salt as needed. Next, a mango salad made with thinly sliced mangoes, red onion, jalapeños ,cilantro, lime juice and a pinch of sugar. Additionally, I sautéed some onions, poblano peppers (de-seeded) and tomatoes for a couple minutes as another side, served warm. Then in a heavy bottomed pan we sautéed the sausages till brown and kept them warm on the side. To finish off, I prepared the tortillas like a Baida (egg) Roti. It’s simple- beat a couple eggs with salt and pepper. In a pan, a little oil, then the tortilla, pour a couple tbsps of the egg, place another tortilla on top and cook both sides. Sprinkle mango powder and chopped cilantro.
A quick chimicurri recipe – 1 cup parsley, 1/2 cup EVOO, 2 pods garlic, 1 jalapeño, salt as needed , all blended together.
Viola the table was set ; Green salad, mango salad, sautéed onions and peppers, chimichuri sauce (homemade), sausages eaten street taco style with the Baida Rotis.
Wine Pairing: A Bordeaux goes excellent with the dense sausages, bringing out all the flavors while cutting through the fat. We had the 2016 Chateau Le Doyenne, cotes de Bordeaux. 90 points on Wine Enthusiast, rich, dark and full of fruit finishes with a hint of chocolate. Mid-priced, excellent buy.
Would love to know when you try it out!
Happy Cooking!