Sep 062009
 

As I mentioned in the previous entry, since moving to Tucson, Cory and I have really gotten into grilling our dinners. I’m enamored of the ease of it all – after so long of being confined to a kitchen in a cold climate, making fairly elaborate meals, it’s a relief to so some basic prep work and then hand off the food to Cory to cook it. The wonderful part is that we’re not sacrificing any flavor or quality with the method.

Fresh mango salsa for the tacos
Nikon D50

Fish is our protein of choice as often as we can get it – not as easy as it sounds in the middle of the Sonoran Desert. Cory and I started enumerating our favorite fish tonight over dinner, and it turns out that Cory’s favorite happen to be one his plate. We got especially hooked on it when we were in Hawaii a year and a half ago because, really, does it get any better than when it’s fresh off the boat, raw, and prepared in a poke? If you can’t get it that way, it’s best prepared simply, with as little cooking as possible.

Orange bell peppers and broccoli cook on the grill
Nikon D50

With that in mind, we set out to create something yummy that would complement not only the flavor of the fish itself but also the memories of our time on the Island. What we whipped together tastes fresh and light, with just the right texture between the rare ahi and crispy slaw and the sweet and tart flavors brought in by the salsa and lime. The avocado ties it all together and just makes everything better, just like it always does. Enjoy the tacos with the grilled veggies and a chilled dry white wine to tie together a healthy and satisfying summer meal!

Fresh ahi wrapped in a whole-wheat tortilla, topped, with salsa, served with grilled vegetables and white wine
Nikon D50

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Oct 262008
 

You may be sad because summer has come to an end, taking with it delightful foods like nectarines, plums, berries, and locally grown vegetables like greens, cauliflower, chard, beets, and carrots.

But don’t fret! Fall has its place in a foodie’s heart because it brings delights like root vegetables, butternut squash, pumpkins, an untold number of apple varieties, Bartlett pears, and pomegranates.

I recently celebrated fall by having a harvest dinner (suggested by my most wise and venerable husband). On the menu was a roasted pear salad with candied walnuts, blue cheese, and homemade balsamic vinaigrette, cabernet-glazed shallots, butternut squash risotto with wilted spinach and toasted pine nuts, sauteed pork tenderloin with an apple-sage sauce, and stuffed baked Jonagold apples with vanilla bean ice cream for dessert. I love this menu — it’s so autumn-y with its warm, subtle flavors and unifying themes. Sage and apple are present in many of the dishes but are different and subtle enough to not get old or tiring. And as my guests pointed out last night, there’s plenty of booze in every dish! So dig in and get to love autumn as much as I do, and share it with some good friends too.

Savory, delicious flavors star in this sumptuous autumn feast
Nikon D50

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