On Wed, 29 Aug 2007 21:33:12 -0700, koko wrote:
>Any postings I do regarding the trip will be added to this thread
>rather than starting a new one or posting
>
Major snippage
This story is on my blog also if you don't want to go through clicking
for photos.
Third installment of Foodie Road Trip.
Friday was a busy wonderful day. We started with the best breakfast.
Now we’re talking some good New Mexico food. On the recommendation of
Christine we had breakfast at Perea’s.
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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.
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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.
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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.
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Edrena bought a peach that was too irresistible.
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The roasters have been up and running.
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Then we went to Fremont’s Fine Foods. A fabulous upscale food store.
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I didn't check out what kind of food they served, but they have a
little luncheon cafe.
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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.
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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.
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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.
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Fremont's Fine Foods @ The Courtyard
1100 San Mateo Blve. NE
Albuquerque, N.M 87110
505-792-DINE (3463)
505-897-1902
www.nm1918.com
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 pork sandwich.
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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.
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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.
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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.
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Goodies inside the crepe.
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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
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yahoo!!!! or should I yell Google!!! I found the recipe for this
Three Bean Drink
Coconut milk
Sugar water (dissolve 1 part sugar to 2 parts boiling water)
Red beans
Yellow mung beans*
Dried jello bits (comes in a bag, usually in pink/red color and
clear)*
* Can be found in Asian grocery stores
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.
Albuquerque, N.M.
Corner of Central and Louisiana
505-262-0575
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.
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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.
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Christine had the chile rellenos. Geeezzz..No Cheeze Whiz here. They
were delicious and the green sauce is soooo good.
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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.
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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 go 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
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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.)
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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.
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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.
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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.
koko
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http://www.kokoscorner.typepad.com
updated 8/30
"There is no love more sincere than the love of food"
George Bernard Shaw