Friday, September 28, 2012

Menu yesterday, with pictures




Soup
Tom kha gai (coconut chicken soup)

Salad
Fruit salad with almonds

Main
Ono, mango salsa
Roasted sweet potatoes

Jamaican curried chicken
Brown rice and beans

Beef medallions with bacon and sage
Green and shelling beans

Pork chops with peaches
Polenta




It's still season for fresh mango, so why not satisfy your tropical longing with pan-fried Ono in coconut oil, topped with a fresh salsa of mango, green onion, red bell pepper, and cilantro, seasoned with chili powder and lime juice.



The Jamaican breakfast curry of chicken thighs with potato, carrot, and chayote, marinated with lime juice and spicy curry powder and braised in coconut milk with the traditional seasoning of allspice, thyme, scallion, and habanero chili, works for dinner too. (Recipe from Saveur's "Good morning, Jamaica!" issue).



Francis Mallman complains in his Seven Fires cookbook that he wasn't able to take these beef medallions with bacon and sage off the menu since he opened his first restaurant in the 70-ies. I fell into the same trap. I cut 2 inch thick medallions from a whole beef tenderloin, season them with salt and pepper, wrap them in applewood-smoked bacon, trapping a couple of fresh sage leaves between the beef and the bacon, secure with toothpicks, and either pan-fry of grill them - and everyone wants them all the time! Here they are, pan-fried (on all sides, not just top and bottom) and garnished with pan juices with port, bacon bits, and fried sage leaves. Irresistible.



Shelling beans appeal to my OCD. Especially double-shelling fava beans. They are better then bubble wrap, because the results are so yummy! I have combined steamed blue lake beans, fava beans, and the breathtakingly beautiful cranberry beans, that I was lucky to cook this time so that they were tender, but haven't yet lost all their color (all beans cooked separately), and topped them with lightly caramelized red onion, garlic, balsamic vinegar, and good olive oil. Sea salt and freshly ground black pepper.



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Location:Mill Valley, CA

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