The first thing DJ Nevah L8 said to me upon tasting this dish was:
“EEEEWWWW THIS IS TOO FISHY, I CAN’T EAT THIS” and spit it out onto his plate in front of me.
La Diva glared at him and replied:
“HELL NO, I KNOW that fish is fresh! EAT IT!”
I purchased it that day and smelled it myself before I even bought it. Apparently, hubby was not too appreciative of the smoky, medicinal flavor of the betel leaf. Yes, it did mellow with cooking but I must admit, I’m not that fond of them myself. Knowing how I feel about wasting food, hubby wisely took the leaf off and liked the fish much better! The salsa was quite tangy from the tomatillo, but pairing it with the betel leaf was not a match made in culinary heaven. It was ok, the betel leaf flavor is still very strong.
One of myeggplants was rotten inside, so I only had one to use. I DID end up using the left over chimichurri sauce on the green beans and hubby loved it! (he used the rest of the sauce every chance until it was gone!) I lightly pan fried them and then added a creamy layer of ricotta/parm cheese mixture and topped with some tomato sauce and fresh bread crumbs (all left over from the dumpling debacle) and baked them while I made a simple breaded chicken cutlet. Perhaps it was the freshly made breadcrumbs or perhaps it was the parmesan cheese, but this was one of the tastiest, juiciest breaded cutlets I’ve made to date. Just goes to show you how quality ingredients can really improve the flavor of a simple dish.
This weeks half share mystery box includes:
- Lacinato kale
- garlic chives
- carambola or star fruit (uh oh, mine came all bruised and battered)
- two tiny clementines, hardly bigger than a walnut
- 2 black sapote, one already ripe and one hard as a rock
- cabbage…a sturdy, tough vegetable
- tomatoes x 2, still under ripe and a bit pink
- avocado, hard as a rock
Tomatoes, I can always use but I must admit to being challenged by the avocado. Yes, I use it as a butter substitute on bread or could put in a Mexican soup or the usual guacamole but…what about serving it as a mash with something else? hmmm…..In any case, it most likely won’t be ripe for at least four days, it’s as hard as a rock! Good, gives me time to think and research something new!
You can read more about the upcoming show HERE.
Ciao darlings, CIAO!cooking class, cocktails, parties, cocktail party, Miami, coral gables, events, bartending class, cocktail class, Laura Lafata, Miami Beach, miami cooking classes, bachelorette parties, bachelorette party, personal chef, corporate events, catering, personal chef, party entertainment
Originally posted 2010-01-18 16:37:00.