Memorial Day Grill

Memorial day is about grilling. It’s the one thing that stands between us and the savages. Our ability to flame broil boutique local charcuterie and wash it down with barley and hops is our god given right. Let me introduce the players: Dai Due Boudin Blanc (meat magic), caramelized yellow onions (the sweetness), grilled yellow squash and red bell peppers (the tart and crunch). It’s like magic (and I don’t even use a rabbit).

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Snapper Enchiladas and the Case of the Missing Worm

Gulf Coast Snapper, Grilled Local Corn (suspiciously early in the season and suspiciously worm free), diced tomatoes with Cheddar and Tomatillo Salsa. The filling is bright, flavorful and straightforward to make: pan-seared fish fillets, grilled corn til it is almost done and dice the tomatoes. The salsa is raw: combine eight or ten tomatillos in a Cuisinart with a cup of diced white onion, three garlic cloves (peeled) and salt to taste. Assemble the rolls, sauce the plate, sprinkle with cheddar and place under a broiler til the cheese gets melty (it’s a scientific term). Splash some sour cream on top and crown with a grilled lime. Is it just me or does that sauce look like hair gel from the 1990’s?

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