Pan-seared Mahi Mahi with a mango-cilantro sauce, balsamic reduction, and saffron risotto
Thanks, K! Update(s) to come soon.
Pan-seared sockeye and watercress salad with blackberry vinaigrette and crumbled goat cheese
Lychee Lavender Gimlet
Refreshingly cool and tart on a hot summer day
- 1 1/2 - 3 oz. gin (to taste)
- 1 1/2 oz. freshly squeezed lime juice
- 1 1/2 oz. lychee juice
- 1 1/2 teaspoons simple syrup infused with lavender (add lavender buds when you make the syrup)
Rim a martini glass with a light coating of sugar (use a lime to moisten the rim).
In a cocktail shaker, fill with ice then add the gin, lime juice, lychee juice, and simple syrup. Shake well. Strain into the martini glass.
Drink, rinse, repeat.
Caribbean jerk marinated mahi mahi and goat cheese stuffed baked figs
Bourbon nectarine ice cream sundae
Butternut squash and pancetta risotto
Pan-fried grouper with jicama-poblano relish and black bean sauce
based on a recipe by Jacques Pépin
Several friends have been nagging me to start a food blog for months now and, since I already post tons of stuff to Facebook, etc., it won’t be much extra work. I don’t know what I’m doing here yet or how long I’ll keep it up. This blog will be an evolving idea focused somehow on the things I love in life: the beautiful and the delicious, photography and food, good times and good drinks. Well, enough of that.
Pan-seared tilapia with poblano sauce over crawfish grits
Smoked goat rib roast marinated in honey, lavender, thyme, and lemon.
Goat rib roast? I don’t even know exactly what cut this is and have no idea what I’m doing. Here’s the plan: marinate whatever this is overnight in honey, lemon, and rosemary. Then add more fresh rosemary, thyme, and oregano and smoke for X hours until <something happens>. Baste every 30 minutes with <something wet and fatty>. Glaze with <something sweet and aromatic> the last 20 minutes of smoking.