I made dinner on Sunday. And I scored a perfect “10” . . . . and got the gold medal.
You know that I enjoy cooking — and experimenting. Last Sunday’s dinner was up in the air. So I volunteered. And Donna quickly agreed. I went to Fresh Market and got the fixings for a Mexican fiesta — la cena. I marinated and baked two chicken breasts. I chopped and sautéed a large yellow onion and some shiitake mushrooms in olive oil over low heat in a covered pan for about 45 minutes [shiitakes are healthier and have less toxicity than other mushroom varieties]. Then there were the Garden of Eatin organic blue taco shells (heat 5 minutes at 350). I sliced the chicken and placed strips within each shell. Then a slice of garlic cheddar cheese. On top, I spooned some of the shiitake and onion combo (after I had drained the olive oil and browned slightly). And I warmed the shells in the oven for another 5 minutes.
I made my usual guacamole recipe (smooshed avocado, cilantro and lime juice – that’s it) and I prepared some fresh quinoa on which I spooned some organic black beans (I confess – from a can). I provided green tomatillo sauce for the tacos. We had a great Joel Gott cabernet and some San Pellegrino to wash things down. Lauren and Trent joined us for the experience. The sauteed shiitake and onion combo was a 10 point triple Lutz. The unique combination of quinoa and black beans – with fresh guac on the side – was a graceful double Axel that landed perfectly. The wine was a magical double toe loop. The entire meal was a flawless triple Salchow nailed by The Renaissance Hombre.
Donna and Lauren both looked up from their plates and said seriously “This is your best yet.” Awww shucks. . . . .