meyer lemon almond vinaigrette

meyer lemon almond vinaigrette

 meyer lemon almond vinaigrette

Here’s a delightful vinaigrette recipe. Great with greens, fish, and roasted cauliflower too.

  • 1/4 c. blanched slivered almonds, lightly toasted
  • grated zest from one medium meyer lemon
  • juice from one medium meyer lemon
  • 1 T. seasoned rice wine vinegar
  • 1 clove garlic, minced
  • 1/4 c. almond oil
  • 1/4 c. fruity olive oil
  • 1/4 t. sea salt (or to taste)

Rough chop the almonds. Mix almonds, zest, juice, vinegar, garlic, and salt in a bowl. Gradually whisk oils into the mixture.

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Foodbuzz 24×24: Hello Summer! A Meal with Edible Flowers in Every Course

summer-table-setting, garden table
Hello Summer!
A Meal with Edible Flowers in Every Course

lemon salad violas

Come stroll though my garden and the gardens of my dear friends Gail and Sally, and my sweet neighbor Grace. We’ll pick edible flowers including lavender, rose, geranium, society garlic blossoms, viola, nasturtium, and pineapple sage to incorporate into a most beautiful four course meal. The soup, salad, entree, and dessert, as well as the table décor, showcase our edible flowers.

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Couscous Salad Timbales, Meyer Lemon Confit

couscous salad timbale

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

couscous, timbale

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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seafood taco contest

midnight sun halibut & crab tacos

crispy rice paper wrapped alaskan halibut with leek and dijon mustard
king crab/ meyer lemon garlic mayonnaise
grilled meyer lemon wheel/ shaved fennel/ fresh dill

Lori Lynn & Pooch “Mrs. Cooper”
Homer, Alaska 1993

Alaska Seafood is holding The 1st Ever Wild Alaska Fish Taco Recipe Contest. And since I am a fan of (1) Alaska, (2) the hosts, Mary Sue Milliken and Susan Feniger, (3) fish tacos, (4) recipe contests, (5) sustainable fishing practices, and last but not least (6) food trucks – this challenge had my name all over it!

Living in Southern California we periodically venture south of the border, so we’ve been enjoying Baja fish tacos for decades. My original Wild Alaska Fish Taco, however, was to be quite different from its southern cousin. When creating the recipe, my first decision was to determine what ingredients NOT to use:

  • no cabbage
  • no cilantro
  • no white onion
  • no lime
  • no salsa
  • no avocado

The second decision was to choose which Alaska seafood to include – salmon, crab, cod, pollack, halibut, sole, black cod, spot prawns, weathervane scallops, or rockfish? I chose the mighty halibut from the halibut fishing capital of the world and the king of all shellfish – king crab.

The next step was to create a flavor profile with ingredients that complement the halibut and crabmeat:

halibut + dill + leek + dijon + fennel + meyer lemon + king crab + mayonnaise + garlic

The last step was to decide how to incorporate all these fabulous flavors and textures in one glorious tortilla while still being recognizable as distant relative of the famous Baja fish taco. To get a light crispy crust the halibut is wrapped in rice paper then fried. The rice paper wrapper also marries the leek and dijon to the piece of fish. This hot crispy “fish stick” contrasts with the cool sweet crabmeat, the fresh crunchy fennel, and the smokey citrus notes from the grilled meyer lemon. The rich garlicky lemon mayonnaise and bright fresh dill are the finishing touches. Just slice, mix, grill, sauté, and assemble – no special technique required to create the one-of-a-kind halibut & crab taco, a tribute to the land of the midnight sun!

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