I defrosted some tilapia loin yesterday on accident so its getting used today. What to make, what to make…
First inspiration was refried black beans—i was home today so that was perfect. Alas, i have none, but i have a bounty of lentils. True to form those google searched resulted in a mexican inspired lentil salad.
We had mexican corn and zucchini
And a spice rubbed tilapia loin
And of course…margarita—-with our home grown grapefuit juice
So this is the most en place my mise has ever been
Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.
You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).
The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.
Well, i thought i had gas to make it home, but just near my exit we ran out and had to wait for AAA …plus i needed to straighten up as the appraisal for the refi is tomorrow…so we ended ip with air fried tots, gluten free air fried cod…and our health dinner commenced!
So…Los Angeles didnt represent–except for some finalists. Chicago, who knew there was so much yum there. Heres a link to the James beard award winners…from open table so you can quickly snag a reservation. Has anyone been to any of them…let us know
Speaking of James Beard, i was bombarded by emails telling me to watch his documentary….America’s First Foodie! We havent seen it but here is he Bon Appetit article from last week : Americas First Foodie. The man had a tv show before any of the others but he was before his time…..let me know what you think!
We are blessed to have a year round growing season, and we are on the verge of the moment where the most of those riches shine! Saturday at the santa monica third street promenade farmers market, the following are a prelude to the full summer bounty:
Figs! I forgot to take a pic before i cut up the ripe ones…it was a nice basket of 1/2 ripe and half ripe in a day or two
My fav farmers market cheese for years…i got the mozzarella and asiago…dont for one minute think its traditional mozza or asiago…they surely have their own style . Spring hill jersey cheese from nocal.
Baby red leaf heads
The very first of the tomatoes
Its still cherry and peach season
Jim Taylor waits for these puppies all year…high price, small fruit, big taste
One years i will buys these and spend the day shucking them. Can you imagine fresh garbanzos!?!
So tonight the figs will be sharing a plate with goat cheese and a Bordeaux cherry balsamic ibought in palm springs
So yesterday’s slow grilled pork butt went latin today…
Oven simmered with potatoes, red pepper and a tomatillo simmer sauce
Add some homemade salsa
And we had the basis of tiny tacos
With agua chiles made from left over NYE shrimp
All tied together with a champagne tequila cocktail
Jim doesnt like the cocktail and i love it….hes not liking the reposado flavor…so he should be good if i do over with silver. For me, this is like sipping reposado without any bite and a hint of sweet but the sparkling wine was extra dry….shifting to asti would be a whole new drink! This one is the juice of 1/2 lime, 1 pt tequila, 2 parts triple sec, 2 part sparkiling wine