A weekend of FOOD in review:
Over this Mother’s Day weekend, I shared three mouth-watering recipes:
• Grilled Baby Broccoli – I have been loving grilled asparagus, but lately I have found that even the tiniest asparagus spears are tough and tree-like. (YUCK) As a matter of fact, Gracie has been begging for me to make ‘her favorite vegetable: grilled asparagus’ for the last few days. I finally found time and served it with fish tacos. She snatched a spear right as we were bringing them in from grilling, took a big bite & promptly asked if she could throw it away. They were crazy tough & fibrous, gag.
So, David has the idea of grilled baby broccoli – and it was a huge success. Next time you are at the store, grab a few pounds and try it out. I think you will find it delicious!!
• Blackberry Buttermilk Buttercream – The flavor and color are amazing. Really I expected taste-perfection and the deep purple-black could be nothing less than gorgeous. But the substitution of buttermilk for cream had me worried: ‘What would that swap to do the texture??”. Well, let me tell you – it was light & fluffy and most delightfully smooth. Cue drooling as I type, really! How beautiful would this be on lemon cupcakes, or a white cake — or throw your family for a loop and put this on top of a Texas Sheet Cake. Um, excuse me, I need to go to the kitchen now.
• Grilled Opah Fish Tacos – I can’t say enough good things about this creation. It is by far the BEST fish I have tasted. If you happen to find Opah in your local grocer’s seafood case – don’t hesitate! Grab a few steaks and throw them on the grill. This fish it typically (and safely ) served medium to medium rare. 3-4 minutes on each side over a medium fire should be perfect.
One suggestion: season well, but don’t over-season. What? …how can you know you hit the mark? Lightly sprinkle both sides with a high-quality sea salt and a salt-free lemon pepper blend and you should be just fine.
Hope you find a bit of time to try out the new recipes. Your taste buds will thank you!