Here’s another brief catch-up post at the end of a busy week. Wednesday night’s meal was not exactly what I had planned, as I realized yet again that an item I thought I still had was absent from my pantry. So rather than the black rice I had planned to combine with peas from the freezer and Allen Farms pea greens, I used lentils.
I cooked them with shallot and a healthy amount of coriander, and they were tasty but not quite what I was going for. Still, the combination made a nice bed for our sauteed Georges Bank cod filets, and the pea greens were fabulous. Kirby thought so, too.
Thursday’s dinner was another one built on leftovers: the remainder of last weekend’s roast beef from Simmons Farm, cut into chunks, slowly cooked in a bottle of ‘gansett then shredded apart with a couple of forks; plus the rest of my most recent batch of enchilada sauce, thawed and reheated.
I stuffed the meat into softened Piaxtla tortillas and rolled them, nestling them in a baking dish with enchilada sauce on the bottom, then pouring the rest of the sauce over the top, and finally adding slices of Narragansett Creamery mozzarella before chucking them in the oven to bake.
When they came out of the oven, I let them rest briefly before plating them, topping each serving with a bit of crumbled queso fresco (also from Narragansett Creamery), some chile-spiced toasted pepitas, and chunks of avocado, a cooling counterpoint to the spicy chile sauce.