Wrapping up the weekend with some tasty fish tacos. Honey-lime marinated and grilled tilapia, with a lime-cilantro slaw and chipotle sour cream (all adapted from a Tyler Florence recipe).
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Grilling up some dinner:
-Molasses-whole grain mustard marinated pork tenderloin.
-cauliflower and broccoli (lightly tossed in olive oil, salt and pepper), and
-Daikaya-inspired grilled avocado, with lemon juice, and to be topped with ponzu sauce
Grilled flatbreads for dinner last night. Sausage, manchego and marinated red onions in the back, and blue cheese, grapes, honey, rosemary and thyme in the foreground.
The weekends good eats continued last night, with a grilled pork tenderloin in a honey mustard marinade (then reduced into a sauce)—Dijon and whole-grain mustards, cider vinegar, honey and brown sugar.
Along with roasted summer vegetables, Yukon golds, green beans, and two kinds of cauliflower, tossed in olive oil (and a bit of rendered bacon fat from the morning’s breakfast), with smoked paprika and minced garlic.
We made a couple of grilled flatbreads for dinner last night…starting with Joyce’s focaccia crusts, we topped:
- one with garlic-and-herb chèvre, grilled summer squash, and a blend of dried italian spices.
- And the other with grilled hot Italian sausage (from Stachowski brand charcuterie) and blistered cubanelle and purple bell peppers and spring onions from Spring Valley produce, accented with Arbrosana Olive Oil from Sapore near Eastern Market, and some grated pecorino romano cheese.
Tonight’s dinner: turkey burger, mixed with chèvre and a little bit of chives and dill from the garden, amd served with an improvised guacamole. Along with grilled asparagus, cuke-and-tomato salad, and sautéed zucchini.
A wonderful dinner, all from the Penn Quarter farmers market or our back porch. (Well, all except the watermelon).
-Top sirloin, marinated in red wine and garlic scapes, grilled and served with a reduction of the marinade.
-A variety of squash, sautéed with olive oil, garlic scapes, tarragon, and thyme, and finished with lemon juice.
-Cucumber salad (Toigo Orchard cukes quickly tossed with olive oil, salt and pepper, and a dash of cider vinegar.
-Watermelon mint salad (just watermelon tossed with mint and a dash of salt).
- Rustic potato bread from Quail Farm, brushed with olive oil an grilled
Tonight’s full dinner. So much seasonal and delicious produce that the mustard marinated flat-iron steak was almost a condiment!
