This is the fourth installment. See Foodie Road Trip Part Three
Friday was a busy wonderful day. We started with the best breakfast.
talking some good New Mexico food. On the recommendation of Christine (our
hostess for the cookin’) we had breakfast at Perea’s.
Now this is
way more like it. We each had an egg, carne adovado, refried beans with flour
tortillas. The carne adovado was nice and spicy, tastefully so, not overly
done. I detected oregano and cumin, very light on the cumin.
There were nice
chunks of tender pork. The refried beans
had a little smokiness to them, nice for a change but I wouldn’t want them for my
everyday beans. I had to re-learn the
fine art of eating with a tortilla. It didn’t take me long.
One of the cookin’
attendees Edrena, came up from El Paso
today, and chauffeured Christine and I around town. Among other places, we stopped at a roadside chile stand. As we were
driving down the road we saw a chile stand with ristas and roasters. That’s
what I call a New Mexico stop sign. Christine bought some okra and peaches.
Edrena bought a peach that was too irresistible.
The roasters have been up and running
Then we went to Fremont’s Fine Foods. A fabulous upscale food store.
I didn't check out what kind of food they served, but they have a little luncheon cafe.
The architecture of the building, with the vaulted ceiling lends a bright cheery feeling to the store. I was fortunate enough to have a conversation with Aimee one of the owners. She's a delightful young woman.
I bought 3 different flavors of salt and a grey
salt, some Indonesian spices that I don’t have a clue as to what to do with
them but I’ll learn. I think I have a some research to do.
Christine bought a cookbook, duh!!! to add to her already burgeoning collection. I don't know what Edrena bought but she had some money out.
Fremont's Fine Foods @ The Courtyard
1100 San Mateo Blve. NE
Albuquerque, N.M 87110
After all our shopping and running around we stopped at Quê Hu'o'ng Vietnamese restaurant for lunch.
I had a Bánh Mì Bì which is a shredded
They scooped out some of
the bread to make room for more filling , that's nice. My plan was to
eat half a sandwich so I'd have some room for dinner, wrong. It was so
good I ate the whole thing. This was my first Vietnamese sandwich but
far from my last. Wow!! what have I been missing.
Christine had a
Bánh Mì Nguôl which is a bbq pork, I think I got the Vietnamese name right. Our sandwiches were served with jalapeño, cilantro, cucumber & pickled radish.
Edrena had a rice crepe. Bánh Xèo The menu states, “A very special crispy rice crepe with shrimp, pork, bean sprouts. Pan
fried and served with fresh vegetables and spicy sauce.” This was so good. Another first experience for me.
Goodies inside the crepe.
Christine and I had iced teas. Edrena was adventurous and ordered a Sweet 3-bean drink Chè 3 Màu
It was layered with shaved ice over the bean concoction
yahoo!!!! or should I yell Google!!! I found the recipe for this
Three Bean Drink
Sugar water (dissolve 1 part sugar to 2 parts boiling water)
Yellow mung beans*
Dried jello bits (comes in a bag, usually in pink/red color and clear)*
* Can be found in Asian
Soak the red beans and mung beans
separately over night. Then simmer each individually for 1/2 hour on low heat
until very tender and soft.
Prepare jello bits
according to package.
Layer the red beans,
mung beans, and jello. Now pour about 3-4 tbls. of coconut milk (straight out
of the can!) over the mixture. Then add some sugar water on top and let it seep
down. Just stir and eat!
Quê Hu'o'ng Vietnamese Restaurant
7010 Central Ave S.E.
Corner of Central and Louisiana
We took a little afternoon break, about 3 hours, so we could hit it again in the evening.
Christine has been hearing some good things about Mary and Tito's so we went to check it out.
By now I still haven't had my
stacked enchiladas, so that was my plan. I had the 2 stack made with
blue corn tortillas, topped with an over easy egg in red chile sauce,
with rice and beans. The standard question here is "with red, or
green." Edrena had the same. The sauce was spot on, and they put onions
in the layers of the enchilada, my favorite way. The beans were nice and tasty and not mashed to death, there were some distinguishable beans.
I guess it's just me but the Mexican or Spanish style rice, what ever you want to call it, just isn't tasting very good. They all taste packaged to me.
Christine had the chile rellenos. Geeezzz..No Cheeze Whiz here. They were delicious and the green sauce is soooo good.
This was all served with hot, thin flour tortillas. Wait!!! I think I see Elvis's face in the tortilla. e-bay here I come.
After such a lovely dinner we went out for an after dinner drink and dessert. Christine took us to the perfect place. St Claire's Winery and Bistro. It was so cool. It's one of the "In" places, very upscale and featured entertainment.
The minute this girl opened her mouth and belted out a song I was hoping that she had a CD. She did and I got one. It is Fabulous. Joanie Griffin and Combo Special, It is what it is, is the title song. They have a unique sound, kinda bluesy. www.combospecial.com
We were lucky enough to get a table outside on the covered patio. The evening was just perfect and balmy.
We had desserts. Edrena and Christine shared a cannoli. (I tried to not use the flash too much. For the place and the crowd it would have been too annoying.)
I had Bailey's Chocolate Delight. The ganache was made with Bailey's Irish Creme. I had this with a glass of the D.H. Lescombes port. My first sip of this port was a thing of joy. I can't tell you how wonderful it felt in my mouth. Here is their description. "Our Port features the heady aroma of flowers, minerals, and blueberries. Rich and full bodied, and delightfully sweet. Smooth velvety tannins and a nice long finish. Limited Production." I'm far from being any kind of a wine aficionado, but the elements I remember tasting and feeling are the flowery, mineral-y aspects of the port. I noticed the full body and the long finish. If long finish is a fancy way of saying the taste hangs around in you mouth for a while.
It was the perfect accompaniment to the very rich decadent cake.
Edrena had a raspberry champagne and Christine had a Kier Royal. I liked both champagnes but prefer the Kier Royal.Cristine says she has the ingredients for this for the cookin'.
Here's to you Margaret Suran. You were in our thoughts.
I bought a couple of goodies from their wine store and of course a bottle of the port.
It was a full long day. Christine and Edrena headed up to Santa Fe this morning. I passed. Stan and I will be going up there for a couple of days before we head home, and I wanted to get this post finished, and I still need to get today's post started.
We are getting together tonight at Christine's for cocktails and to sit and watch the New Mexico sunset. We also have a couple of dishes that need to get started tonight for tomorrow.
I'm having so much fun being a cub reporter.