I hate when this happens late in the evening when my stomach is growling a little and I go into the kitchen to search for food. Ward’s sitting at the kitchen table making up a grocery list, and he announces his plans for tomorrow. And it sounds so good, I wish it was time for dinner, tomorrow, already!
Here’s what’s on the menu for tomorrow, all from Douglas Rodriguez’s Latin Flavors on the Grill, a cookbook we recently picked up. Tomorrow will be our first foray into its recipes, so I’m keeping my fingers crossed that the recipes will be as good as they sound.
We’ll be having:
Beef Tenderloin with Shitake Mushroom Mojo as the entrée. Our daughter, who’s vegetarian, won’t be at home tomorrow night, so no worries on that end.
Crispy Yucca Hash Browns, which sound really good.
And for the other sides, Ward couldn’t decide between the following:
Plantains with Balsalmic Basil Glaze
Bacon-Wrapped Cauliflower with Red Chili Oil & Lemon
Rum Barbecued Black Beans
Grilled Asparagus with Crab Mayonaise
Grilled Mushroom Salsa
I voted for the Grilled Mushroom Salsa, which had been Ward’s original choice, only he was worried that there would be too much mushroom.
My reply? You can never have too much mushroom.