Taste With The Eyes

Hey Dads! The Perfect Complement To Your Grilled Fish

Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad

Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.

They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.

And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.

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Copper River Sockeye Salmon, Pink Peppercorns

Pan-Seared Copper River Sockeye Salmon, Pink Peppercorns
Blistered Shishito Peppers

The celebration continues! Taste With The Eyes is 4-years-old and we’re splurging with Copper River Salmon. The most expensive fresh salmon is only available for about four weeks of the year, from mid-May through mid-June, when the King salmon swim up the Copper River in Alaska to spawn. At our local Bristol Farms Market, Copper River King Salmon was selling for $50/lb.! At $50/lb. the 8 oz. filet in the photo above would have cost $25. Market factors such as commercial harvest, supply and demand, plus the cost of oil have pushed the price from $40 last season to this all time high of $50.

Even for the crème de la crème of salmon, this price is out of range for most people (myself included). In fact, after speaking with the fishmonger at the market, I learned that they were unable to sell their entire shipment of Copper River King at that price, and some had tragically gone to waste. The good news was that Copper River Sockeye sales went way up, as folks were introduced to this smaller, more plentiful species of salmon. Some say that sockeye has the truest pure salmon flavor and is preferred by aficionados.

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Blog is 4! Caviar Cake! Cookbook Giveaway!

Four-Layer Caviar Cake

Taste With The Eyes is 4-years-old and we’re celebrating with cake! A unique cake apropos of a savory anniversary. Black Lumpfish Caviar from Iceland tops a molded sour cream/cream cheese/shallot layer over a molded avocado/parsley/lemon layer. The base is creamy egg salad/mayonnaise/green onion, all decorated with a pretty tomato rosette. We served pieces of Caviar Cake on sliced crusty baguette, with Champagne of course. This fabulous Caviar Cake is the creation of Lisa’s Bon Appetit Catering.

TASTE WITH THE EYES IS 4 YEARS OLD

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Caviar Cake Rose Arrangement

I designed the centerpiece with flowers from my garden to whimsically complement the cake. The orange Sunset Celebration Hybrid Tea Rose mirrors the tomato rosette. Yellow Julia Child Floribunda Roses represent the egg salad, while white Fabulous Floribundas represent the sour cream layer. Lemon Verbena and Calla Lily leaves symbolize the green avocado layer, all arranged in a “caviar black” vase.

Taste With The Eyes is a culinary adventure. It’s here where I love to cook and share dishes, exotic flavors, or presentations that I find interesting and hope you do too. It’s here where I share entertaining ideas, from our themed dinner parties to celebrating the holidays in style. We travel, dine, and photograph meals at some of the world’s finest restaurants and equally enjoy writing about the local hole-in-the-walls as well. Our own underground-style restaurant, The Sunken City Supper Club, debuted in 2009. It’s a fresh, local and secret place to seasonally mingle with friends and neighbors, and I always look forward to blogging about our Supper Club events. At Taste, I also share my passion for satisfying heart healthy dishes. Sure I still serve sumptuous foods to company, but I am equally enthusiastic about heart healthy cuisine.

I hope Taste With The Eyes continues to inspire you just as reading your blogs and hearing your comments inspires me. It continues to be an absolute pleasure to share culinary experiences with you. I am grateful for the opportunity to get to know you. I’m grateful for the knowledge, creativity, and joy this little hobby has brought into my life. It has turned into quite a passion over the past four years…

Giveaway – My Thank You Gift

I’d love to giveaway a Caviar Cake, but alas, it doesn’t travel that well. So I thought you might enjoy a cookbook as a token of my appreciation. It can be my all-time favorite, the one I gave away last anniversary, or the cookbook of your choice (up to $50 retail). And I will ship it anywhere in the world through amazon.com.

So, simply leave a comment on this post and you’ll be entered to win. The fortunate recipient will be chosen using random.org. The winner will be posted on Taste With The Eyes on June 23rd. Just for fun, if you are so inclined, share with us your favorite cookbook or the one on the top of your wish list.

Thank you for helping me celebrate.
Thank you for your support, friendship, and inspiration.

Toujours Toujours Toujours Bon Appétit,

Lori Lynn

UPDATE:

Congratulations to Peter of the fabulous Kalofagas blog from Toronto, Canada,
winner of the cookbook giveaway!

Thank you to everyone for your generous comments and continued support.
I cherish your friendship.

Couscous Salad Timbales, Meyer Lemon Confit

Couscous Salad Timbales, Meyer Lemon Confit
Zucchini, Peas, Garbanzo Beans, Roasted Almonds
Scallion, Mint, Parsley, Crushed Red Pepper, Lemon Olive Oil Dressing

This is the first of many sunny recipes using Meyer Lemon Confit. On March 7th I tucked a jar of fresh Meyer lemons (submerged in sugar and salt) in my basement refrigerator. Now, three months later, I have this intense Meyer lemon confit which is enlivening our salads, pasta, fish, and all sorts of dishes.

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