HG/BSK’s freezer is filled to the bursting point. BSK will remedy this situation by planning a range of dinners utilizing the many products stored there. A few nights ago, BSK found some frozen scallops and made a wonderful sauce of cherry tomatoes, olive oil, garlic and anchovies. Quickly sauteed the scallops until lightly browned. Mixed them with the sauce and served the lush melange over linguine. Last night, pork meat and roasted chile peppers (both hot and mild) emerged from the chill. Augmented with a bit of chopped pork from Pojoaque Super Market, the meat went into the Instant Pot with potatoes, onions, chile powder, tomato paste, cumin, Goya Adobe spice and chicken stock. Hearty dish topped with chopped onions, tomato slices, avocado and Herez Salsa Casera. Lots of bratwurst and knockwurst in the freezer. HG anticipates Alsatian choucroute. Pass the mustard, please.
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