Happy Labor Day, everyone! I hope everyone is having a splendid holiday weekend surrounded by family and friends (and grills and booze!) Originally, we were planning on a spice rubbed whole fish on the grill, however I couldn't find any spice rub recipes that really appealed to me, so we switched it up a little. In light of it being the last weekend of the summer, we went with a tropical fruit theme and created a lovely (and surprisingly light!) meal to wind down the summer with.
Cocktail - Champagne Sangria
Delicious! This is the perfect brunch sangria or "hanging outside doing nothing but reading a book" type of sangria! We halved the simple syrup, and it was still very sweet, so we would use only 1/4 of the recipe recommended amount next time. It was light, tasty and refreshing!
Appetizer - Brie, Papaya and Onion Quesadillas
Wow! Who knew?!?! These were amazing. The brie melted beautifully and had such a decadent creamy texture with the onions and the papaya. Every bite had a beautiful combination of flavors and textures. I felt like I should be back in the Caribbean, sitting on a beach eating these with a cold daiquiri in hand. And it's also inspiring to attempt trying new "quesadilla" recipes - it doesn't have to always be chicken and cheese.
Entree - Grilled Salmon with Papaya-Mint Salsa
This was a great salmon! We had about 1.5lbs of salmon fillet for the three of us, and grilled it up as directed. The salsa was a hit! (We halved the jalapeno, I'll admit it.) The freshness of the tropical fruit and the green onion and the mint combined with the richness of the salmon - wonderful! We had added a little more mint that originally recommended, and we still felt there could have been more. So I would suggest using your judgement when preparing. (And it takes all of 5 minutes to prep - this was an easy meal!)
Side Dish - Jasmine Rice with Garlic, Ginger, and Cilantro
You know that scent sensation when you're sauteing up garlic and onions on the stove? I'm now addicted to the smell of sauteing ginger as well! This rice was simple, easy, and required very few ingredients but the end result was delicious and exotic! A great way to play up some "ordinary" rice!
Side Dish - Sugar Snap Peas with Mint
Once again - sometimes its the simple things that are just so good! Who doesn't like snap peas? And then throw in some garlic, mint, and green onions - how could you go wrong? (Although, once again, the mint wasn't very prevalent, I would add more.) And on further thought, next time, I would maybe add some chopped ginger as well. (And I'm debating a splash of sesame oil...)
Final Plate
Entree Wine - 2009 Scott Family Estates Pinot Noir
Wine Advocate - 87/100
Okay, so we didn't have time to go to Harry's this weekend because of the holiday. (Sorry, guys!) The recipe said that a pinot noir would be the perfect pairing for the salmon (regardless of the tropical fruit salsa), and two people that worked at the liquor store down the street from us agreed. (Something to do with the fatty acids of the salmon.) So John and Jenn threw chance to the wind and went with their suggested wine. There was an immediate nose of black cherry with a hint of almond and spice, and on the palate, there was ripe cherry and pomegranate with a nice lingering finish. The wine was delicious - I picture it as something you'd open up in front of the fireplace watching a movie. It did pair well with the food, and I'm curious to ask Harry's if they would have stuck with a Pinot or suggested something else.
Dessert - Banana and Mango Spring Rolls with Coconut-Chocolate Ganache
A resounding "oh my" filled the backyard when we all bit into these little rolls! The mango and banana was a fantastic combination, and the experience of biting into a crispy spring roll with the soft fruits was incredible! And who would say no to chocolate?? (Oddly, it did not taste like coconut at all... I'd suggest a drop of coconut extract... or coconut rum... hmmm.) The options for dessert spring rolls are endless! Like during apple season, stuffing them with apples and cinnamon... or making mini-strawberry filled ones for a fondue night!
Overall, a fantastic meal and a lovely way to end what has been a superb summer. We did a lot of grilling, light foods, and Bobby Flay this summer, and as we turn to fall, you'll see heavier dishes (and therefore more exercise), and perhaps a new chef will become our inspiration.
Programming Note: John and Jenn are going to Costa Rica next week. (They have it so rough, I know.) So you're stuck with just me again. Don't worry - I'll take good care of you guys!
Next Week - TBD
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