LOCATION: In our tiny house in Mission, Texas
WEATHER: Cloudy and a bit cooler. High 83
CLASSES – 0. No classes are offered on Sundays, and I wimped out on doing any “extra credit”
We had a fun outing today. Our main goal was to buy some Mexican martini glassses. We live right across the border from Progreso, Mexico, but with Covid, we are not allowed to cross over, unless we are going to a doctor/dentist or to buy medications. Before Covid, we gringos would go over there for lunch, a margarita, to shop, and perhaps pick up some cheap (legal) drugs. They have shops with lovely Mexican ceramics and glassware. Fortunately, one of the shops has a sister shop with most of the same merchandise, but on this side of the border. We headed there and bought the glasses.
Then, we checked out a nearby restaurant that looked quite nice. We sat on the patio and enjoyed all the beautiful colors and flowers.
Of course, there was the obligatory Frida Kahlo photo and artwork.
George befriended these gals….
We shared an appetizer, which was plenty for lunch – a chalupa, two tacos and one lonche. Lonche is a Spanglish word for lunch. It has now morphed to mean a sandwich made with a hard roll filled with ingredients you would find in a taco – beef, cheese, lettuce, tomato, avocado.
Back home, George happily watched the Masters’ Golf Tournament. We lived in Augusta a long time ago, and enjoy seeing the beauty of the course.
You will have to wait a few days until I announce on the blog who Lover #4 is. Meanwhile, I made another Jacques Pepin (lover #2) recipe for dinner.
First course was a steamed, whole artichoke with a lemony mayo dip.
Second course was a big spinach/arugula salad with ripe tomatoes.
Main course was:
CRAB CAKES IN RED SAUCE
1 8-oz package fresh crabmeat
1.25 cup bread crumbs
2 T minced scallions
2 T chopped fresh cilantro
1 tsp chopped garlic
1 T mayonnaise
1/2 tsp Tabasco
1/4 tsp salt
1/3 cup sliced almonds
2 T peanut or canola oil
Put the crabmeat in a bowl and add 2/3 cup of the bread crubs, scallion, cilantro, garlic, mayonnaise, Tabasco, and salt. Mix lightly just until ingredients are well combined.
Put the remaining bread crumbs in a food processor with the almonds and process until the nuts are well chopped and combined with the bread crumbs. (Note, I crushed the almonds by hand as I don’t normally carry the food processor with us when we travel in our trailer).
Heat oven to 180 degrees. Form the crab mixture into 4 patties, then dip each patty into the crumb mixture until each is coated on all sides.
Heat the oil in a nonstick skillet over medium heat and arrange the patties next to each other. Cook for about 3 minutes on each side. Keep warm in the oven.
1/3 cup mayonnaise
2 T ketchup
1 tsp wasabi paste
2 tsp fresh lime juice
1 T water
2 tsp chopped chives
Combine all the ingredients in a bowl.
To serve, divide the sauce among 4 plates. Place a patty in the center of the sauce on each plate, and sprinkle on some chives. Serve immediately. Serves 4. Elegant, but easy