Jeff Pfohl cmae up for dinner last night, on his way to the Santa Fe Wine & Chile Big Event Saturday and Glantz’s party on Sunday. We had tamales from Josie’s Restaurant. Carollee had one each of green chile chicken and red chile pork, Jeff had two red chile pork and one green chile chicken, and I had two green chile chicken and one red chile pork. We had four sauces - tomatillo, green chile, a red chile from Maria’s, and chunky guacamole. I had the tomatillo on both chicken and the Maria’s red chile on the pork. They were both good with the guacamole. We all drank Margaritas made from Milagro Select Barrel Reserve Reposado tequila, lime juice, and Cointreau, in a 2:1:1 ratio. Josie’s tamales are very good, with minimal masa and good fillings.
Then we retired to the living room around the coffee table for dessert. We had Triple-cream Brie, a Saint Angel soft cheese, and layered Stilton and Gloucester with a 20-year old Porto Rocha. The Port was very good with each of the three cheeses.
Then we all went to bed.