Text 10604, 90 rader
Skriven 2014-03-06 09:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: traveling 293
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 ML> We got back from our latest adventure yesterday, and she
 ML> took me to some of her former haunts (a dive bar in Mission
 ML> Beach, a glider airport in Torrey Pines).
 NB> Sounds like interesting places...  :)

The dive bar has gotten somewhat respectable (oysters on the
half shell, $1.25 each; the $2 burger she remembered is now
$12 or so but $8 or so on Happy Hour), the glider airport is
used mostly for hang gliding and such now. Still interesting.

 ML> She drives mostly okay but with certain constraints, such as
 ML> only using gears 1 to 3 of her 5-speed beemer transmission.
 NB> Ah... well that might make a bit of a speed constraint

I figure a beemer can go 70 or 80 in third gear, so there's
plenty of room for excitement of both good and bad sorts still.

 ML> I mostly felt comfortable in the car, but she was in her
 ML> old stomping grounds, within 100 miles of where she lives.
 ML> Driving in strange places, such as Munich or Texas, that's
 ML> another thing.
 NB> Nothing like auto-pilot to give one confidence... false, sometimes,
 NB> but at least more relaxed...  :)

I met her in LA once to go someplace on one of our bigger
adventures, and she'd forgotten her passport. So rent a
car at midnight (she'd flown in) and drive 3 hours to
her stomping grounds and pick the thing up and drive 3
hours back, and there was just time to drop off the car
and go to the gate. I discovered that a substantial part
or the route was on a winding 2-line road with a canyon
on one side or the other. Autopilot is a very bad thing
in such situations. Luckily, she was a pretty good driver
at the time, but age takes its toll.

Salmon and tuna tartar with mole vinaigrette
cat: fancy, fish, no moles were harmed, starter
Serves: 4

h - Salmon and Tuna Tartar
7 oz tuna filet, sushi quality
7 oz fresh salmon
1 leaf parsley
8 leaves chives
1 ts lemon juice
2 ts mayonnaise
1 sl avocado
2 ts capers
1/4 sm white onion
Salt and pepper, to taste
h - Tomato Confit
4 tomatoes (6 oz each)
1 1/2 ts thyme
1/3 c olive oil
Salt and pepper, to taste
h - Mole Vinaigrette
2 1/4 ts Dijon mustard
2 ts wine vinegar
1 Tb shallot
1/2 c olive oil
1/4 ts oon dry tarragon
1/4 c black mole from Oaxaca
Salt and pepper, to taste

Cut salmon, tuna, and avocado into cubes.
Add lemon juice.

Chop onion, parsley, chives and alcaparras.
Mix with the mayonnaise. Add salt and pepper.

Steam the tomatoes 1 min, then put in cold water
with ice. Cut tomatoes in half. Remove seeds.
Marinate with thyme, salt, pepper, and olive oil.
Bake 40 min at 200F.

Chop the shallot. Mix by hand with the other
ingredients. Add olive oil. Mix.

Presentation

Put the tomato confit in the center of the dish.
Stuff the tomato with the tartar. Place arugula
around the tomato with salt on the plate. Add
mole vinaigrette.

Thierry Blouet, Cafe des Artistes, Puerta Vallarta

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