where the image is meant to titillate and inspire the cook
Well, the exterior paint project is now completed here at Chez Lori Lynn. It’s fresh, and bright, and if I do say so myself, quite charming! The color choices: Knoxville Gray, Heritage Red, and Swiss Coffee White were not necessarily chosen as a patriotic palette, but they certainly do look especially lovely alongside the American Flag today.
Shrimp Pad Thai & The Shrimp Plant
Home renovations continue here at Chez Lori Lynn. The Brazilian granite counter is installed. Painting the walls and final electrical are all that are left of this project. Meanwhile however, the exterior of the house is being painted, along with the perimeter white picket fence. So, all the plants along the fence had to be trimmed back, including the shrimp plants. Rather than let those lovely branches go to waste, I saved them for arrangements. To my surprise they make striking centerpieces, which will definitely show up at parties in the future. And then the night’s dinner was inspired by those plants…
Orecchiette with Warm Avocado Cream
The dilemma was how to add more kitchen counter space for prepping, cooking, and cleaning while keeping the integrity of the 1951 style, leaving the character of the original design unchanged without knocking out any walls. My friend Kirk had a brilliant idea to convert the adjacent room, which had been used as a bar, into an extension of the kitchen.
My home is a unique style for Southern California, the charming Cape Cod is an East Coast design – a style adapted to the stormy New England weather. Common features include: a steep sloping roof, chimney with fireplace, dormers, multi-pane double hung windows, shutters, constructed of wood and covered in wide clapboard, having a symmetrical appearance with the door in center, center-hall floor plan, and hardwood floors.
This remodeled room may have originally been designed for use as a breakfast nook sixty years ago. Now, it is an extension of the cooking area, with a stainless steel sink and 9 extra feet of counter space!
Home-Grown Fresh Lemon Verbena Tea
Bodega Dios Baco Oloroso Sherry
Mini Sherry Tea Cakes with Marcona Almond & Rosemary
Roasted Black Figs, Honey, Fig Balsamic Syrup, Black Pepper, Sea Salt
Cream Sherry Glaze
“You are formally invited to a virtual British afternoon tea party that will take during the week of August 27th! We thought it would be great to follow up our Greek adventures, the original place of Olympics, with a British-inspired culinary theme, the location of this year’s summer Olympics.
Bring a gourmet sweet or savory treat – either a makeover of a classic or your own unique creation. Some general items on a traditional tea menu include: sandwiches, sausage rolls, Victoria sponge, cakes, and scones.”
pan-fried swordfish belly, hot smoky pineapple glaze
brown rice, temptation melon, cilantro, peanut
chile de arbol garnish
The fishmonger called it “swordfish bacon.” He had the whole fish there, which was locally caught right off the coast here in Southern California. The steaks looked fabulous, but then there was this esoteric belly meat kept off to the side, unsliced, and sold only to those who asked specifically…
While the belly of the swordfish is particularly fatty, it is high in heart-healthy omega-3 fatty acids and low in saturated fats. Its melt-in-the-mouth texture and buttery flavor make for a special treat. Due to the richness and high fat content, my serving size here is only about 5 0z. per plate.
Dried chipotle chiles turn the spicy pineapple glaze into an extraordinary sauce. Tangy sweet pineapple juice is reduced to a syrup while becoming infused with the heat and smoke from chipotle peppers. Jalapeño brings a another spicy dimension and green vegetal flavors. Cilantro and scallion are introduced at the very end, adding a lively fresh component to the glaze.
The fish is served with fluffy brown rice, diced temptation melon, cilantro, and peanuts. Temptation melon, also known as orange flesh honeydew, is a cross between honeydew and cantaloupe. The melon flesh has a sweet heady aroma and complex flavor. Finally, the dish is brightened with fresh cilantro leaves while chopped peanuts lend crunch to balance the silky fish texture.
Continue reading “swordfish belly, hot smoky pineapple glaze”