Our friends Doug and Marsha stopped in to stay with us for the night, on their way from Seattle to LA. I don’t know why I picked these sandwiches to make for dinner – maybe it was the lure of the pork belly, or that the recipe comes from Roy Choi. They sounded great – egg, pork belly, spinach. And I love tortas. I think I liked these better than Larry did, so I probably won’t make them again. Dinner was pretty simple – I had Rio Zape beans that I had cooked over the weekend, plus a couple of stalks of fresh Brussels Sprouts on hand.
- Edamame Dip (Good Eats, Et Tu Mame)
- Hummus with Mellow Garlic & Cumin (Fine Cooking #62, January 2004, p. 74)
- Midnight Tortas (Food & Wine, July 2010)
- Rio Zape Beans
- Oven-roasted Brussels Sprouts
Wine:
– Williams Selyem 2006 Vista Verde Pinot Noir (San Benito County, California). Delicious, as always. Willams Selyem is reliably excellent.
– Ridge 2002 Grenache (Dry Creek Valley, California). Probably a little past its prime.
