It was brewing (simmering?) for quite some time and triggered couple of days ago when i made lengua en salsa verde – Beef Tongue in Tomatillo Sauce. We enjoyed Tacos de Lengua at Centrico and this was an attempt to recreate the taste. The dinner was delicious but the next day i fest bloated, bloated, bloated – way too much meat and starch on our table: all the heat from chiles and all the cool from greens don’t make any difference and hell come to think if it we drink too much!
So here came the weekend resolution – portion control, and eating healthy in general. Oh and drink less!
Lean meats, seafood, vegetables and grains – name of the game.
Yesterday for a good start:
seaweed salad (Wegmans bought and too sweet but presumably still healthy);
edamame in pods with sea salt;
skate wing sprinkled with a mix of sesame seeds, wasabi powder, nori flakes and sancho pepper, pan fried;
seriously thinking of switching to japanese style cooking entirely, pulling out the Washoku book…
Japanese is all good but what to do about our current obsession with latin american food?.. Luckily there is a quinoa, considered by Incas the mother of all grains (i bet the taste was their main criterion).
With a nice monkfish and pretty trumpet royale mushrooms spotted at the grocery store the dinner was all set:
fish and mushrooms cut/torn into bite size chunks and marinated in cumin/mexican oregano/black peppercorns along with a paste of mortar pounded garlic and serrano, pan browned;
rinsed quinoa and vegetable stock added, simmered until liduid absorbed;
Served on assorted salad leaves (Finger Lakes Salad Bouquet is really good).
For an appetizer – batons of unripe mango (not green just abot sweet) dusted with chipotle powder and sea salt.