While shopping at Wegmans for a breakfast last morning in parallel i started to improvise the dinner: picked some mushrooms in the idea of recreating a great mushroom appetizer we had at Lala Rokh this week, then a couple of monkfish filet. These i would stuff with roasted anaheim chiles: i made stuffed monkfish in the past using the recipe from Tamasin Day-Lewis, with piquillo and capers so why not to try green chiles instead? Especially since it gives me the opportunity to use my current spice of choice – hatch chile powder. Now the only thing that was needed to finalize the dinner menu was a great salad and for this i turned to my desert island cookbook – Amaranth to Zucchini. Endive with strawberry and watercress sounded delicious.
The bottom line? The family and the cook were very pleased with the dinner.