Cheeseburger in Paradise: A Tribute to Jimmy Buffett

Cheeseburger in Paradise: A Tribute to Jimmy Buffett

❤️ 🍔 Cheeseburger in Paradise 🍔 ❤️

A Big Warm Bun and a Huge Hunk of Meat
Medium Rare with Muenster’d be nice
Heaven on earth with an Onion Slice
I like mine with Lettuce and Tomato
Heinz 57 and French-Fried Potatoes
Big Kosher Pickle and a Cold Draft Beer

I join Parrot Heads worldwide in mourning the loss of our beloved Jimmy Buffett.

Jimmy’s passing has truly saddened me, as I’m sure it has for many of you. His music has held an extraordinary influence over our lives, instilling in us the courage to embark on incredible adventures, and crafting countless cherished memories.

Oddly enough, in the wake of this somber news, I found myself drawn to the kitchen to prepare and savor a straightforward yet comforting cheeseburger—a symbolic tribute to “Cheeseburger in Paradise.”

How To Make A Cheeseburger in Paradise

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Milanesa de Cerdo con Calabacitas

Milanesa de Cerdo con CalabacitasMilanesa de Cerdo con Calabacitas

Pork Chops Milanese-Style with Zucchini Corn Hatch Chile Medley
Salsa Roja, Mexican Crema, Cotija Cheese, Cilantro

Milanesa and Calabacitas are paired to create a flavorful, colorful and satisfying dish that brings together the vibrant tastes of Latin American cuisine. It’s served over Salsa Roja, a taqueria style creamy-spicy sauce made from red jalapeño peppers that is swirled with cooling Mexican crema. As a final touch, the tang of Cotija cheese imparts robust and salty notes, where herby cilantro and a squeeze of fresh lime make the dish sing.

Milanesa de Cerdo, also known simply as “Milanesa,” is an Argentine dish consisting of breaded and fried pork meat. Its crispy exterior and tender juicy interior make for a popular preparation that has been adopted in various Latin American countries.

Calabacitas is a traditional Mexican dish that highlights the natural goodness of zucchini and fresh corn. The name itself, “Calabacitas,” translates to “little squashes” in Spanish. The basic components include sliced zucchini, corn, and onions that are are sautéed together with garlic, chilies, cumin and oregano added to enhance the flavor profile.

Receta De
Milanesa de Cerdo con Calabacitas

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Crispy Skin Salmon, Spicy Coconut Curry

Salmon, Salsa Roja Coconut Curry

Crispy Skin Sockeye Salmon
Spicy Coconut Curry
Brown Basmati, Roasted Peanuts, Scallion, Cilantro

This piquant SALMON FUSION dish really packs in the flavors! It is an amalgamation of exotic Indian/ Thai/ Mexican elements featuring wild-caught sockeye from the pristine waters of Alaska, and then served on English dinnerware to boot! It’s a very tasty, almost effortless Global-Style dinner with a complex flavor profile and easy prep…

Crispy Skin Salmon, Spicy Coconut Curry Recipe

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Crispy Cauliflower Tacos

Crispy Cauliflower Tacos

Crispy Cauliflower Tacos

Fried Seasoned Cauliflower Florets
Roasted Hatch Chile & Roasted Corn Salsa
Shredded Cabbage, Charred Corn Tortillas, Pickled Red Onion
Cilantro, Edible Flower Petals, Baja White Sauce

Sometimes a vegetarian taco just hits the spot. Especially if it is made with crispy seasoned cauliflower and smothered in Hatch chile & corn salsa. These tacos are fantastico! They’re crispy, crunchy, fresh, spicy, herby, charred, creamy, tangy, colorful, and mighty tasty. Don’t wait ’til Taco Tuesday to give them a try!

Crispy Cauliflower Tacos

Crispy Cauliflower Tacos Recipe

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Simple Summer Swordfish

Simple Summer Swordfish

Grilled Swordfish
Creamy Tomato Cucumber Salad

How about a simple dinner that is summery, sustainable, super-easy, and super-tasty? Grilled swordfish with a creamy tomato cucumber salad fits the bill.

Grilled Swordfish

Certified sustainable wild-caught swordfish steaks from Whole Foods are excellent. The swordfish is caught in the pristine waters off the eastern shore of Nova Scotia where they work with fourth generation fishermen at a Marine Stewardship Council Certified Fishery. The fish are only caught during peak season, September through November, processed into 5 to 6 oz. portions, then frozen individually.

Place the frozen fish fillets in their packaging in an air-tight baggie. Submerge the baggie in cold water for 30 to 45 minutes. Remove the fish from packaging. Rinse with cold water and pat dry with paper towels.

Let fish come close to room temperature. Coat with olive oil and season with sea salt and black pepper. Cook on the grill over medium-high heat for approximately 3 minutes per side.  The packaging says to cook to an internal temperature of 145°F, but many chefs recommend 135°F. Just be sure not to overcook the swordfish.

Creamy Tomato Cucumber Salad

The store-bought buttermilk ranch dressing from Trader Joe’s is perfectly creamy, dilly, and garlicky. No need to make the dressing from scratch when composing this easy-going summer meal!

  • cherry tomatoes – halved
  • persian cucumbers  – quartered lengthwise, then sliced bite-sized
  • red onion – thinly sliced
  • pitted kalamata olives – halved lengthwise
  • fresh dill, chopped
  • buttermilk ranch dressing
  • sea salt and fresh ground pepper

Combine equal amounts of tomatoes and cucumber in a mixing bowl. Add a lesser amount of onion and olives. Sprinkle with dill. Dress liberally with buttermilk ranch dressing. Season with salt and pepper to taste.

To Plate

Spoon tomato cucumber salad into shallow bowls. Top with a grilled swordfish fillet and garnish with a sprig of dill.

As Ina would say, “How easy is that?”