Another fresh, summertime, weeknight meal. 🙂 Staying with my theme of light refreshing summertime meals, this is what we made for dinner last night. Continue reading Ancho Crusted Seared Bigeye Tuna with Mango-Coconut Salsa
There is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. A fresh fig tastes like a mix of a peach and a strawberry. Unfortunately, fresh figs are one of the most perishable fruits and have a very short harvesting season. As a result, figs should be purchased only a day or two in advance of when you are planning on eating them. Once the season is done you have to wait until next year unless, of course, you preserve them in some fashion. Well, this is one of my ways for preserving figs. Continue reading Brandied Figs
OK, you can blame this post on Alice Lau, Girl in a Food Frenzy and her post “Time to take a bath…a water bath that is…” as she really piqued my interest into Sous Vide and Modernist Cuisine. Now while this isn’t your typical sous vide dish, it is definitely “Under Pressure.” Continue reading Faux Steak Tartare: Compressed Watermelon with Mango Yolk
It’s Springtime and Ataulfo (yellow) mangoes are available everywhere. This post is to finish out last night’s meal. It is remarkably easy and tasty. Continue reading Mango Sorbet
This is a delicate, beautiful, sweet yet savory soup. It is the perfect balance between sweet and savory. You have a hint of sweetness from the pear and maple syrup contrasted with the savoriness of the bacon, blue cheese, stock, veggies and herbs. It is bowl licking delicious! You can serve it as a starter for chicken, pork, and milder fish. It combines beautifully at lunch with with cold cut sandwiches, or you can simply eat it by itself. Try it and you will see it is one of those WOW moments in dining. Continue reading Pear Soup with Bacon Crumbles & Blue Cheese
The 2011 Texas Heat Wave was one of the worst ever on record with DFW experiencing 40 consecutive days over 100 degrees F and more than 70 days over 100 degrees F. There were rolling brown-outs because of the demand placed upon the electrical grid. Drought conditions made wild fires sweep across the state. Trying to find ways to beat the heat and stay cool was always a chore. Cooking inside raised the house temperature while grilling outside was unbearable. Then I stumbled across this simple and refreshing Watermelon, Avocado and Shrimp Salad. You should try this on a hot summer afternoon with a nice glass of fresh squeezed lemonade. Serves 4.