Yesterday I saw some lucious, ripe Black Mission Figs and after seeing this recipe today, I wish I had bought them! Check out this tasty idea…
Of course, you can’t go wrong with a simple pairing of Figs with Prosciutto or Gorgonzola Cheese! I might just have to add one more appetizer at Thanksgiving!
Omelettes are wonderful for a satisfying meal any time of day! I enjoyed this one for lunch at K & L Bistro. Eggs are a great option for eating vegetarian, and I prefer a meatless meal much of the time. I love vegetables and just about any of them go with eggs.
There are so many ingredients for filling them, such as sauteed red and yellow peppers, onions, spinach (one of my favorites in an omelette!), feta, peaches, sliced prosciutto, crab, and more! They are also a great vehicle for using up leftovers, like a ratatouille, or sausage ragu.
If you’re not comfortable with the idea if making an omelette, you could also use the same ingredients to do a frittata or even just scrambled eggs. Add a salad of greens and you’ve got a quick, delicious and affordable meal that won’t heat up your kitchen for more than about 10 minutes!
Here’s a tasty idea I found on Cooking Light…along the lines of my recent post on Apple Pie In An Apple. This could be easily adapted for Vegetarians or Vegans too. Click on this link for details.
Other combinations or substitutions I might try are the following:
By changing up the flavors, you’ll be able to serve this for many occasions as a main course, or for a side dish I think that half an apple per person would be adequate (cut in half before stuffing). This could also be a good dish for entertaining, since you could easily make the stuffing a day or two ahead. It would be delicious with a Pork Roast or any poultry!
It takes a creative chef to turn a Tamale, or anything for that matter, into something memorable. This dish definitely hit the mark! Imagine the inside of a delicious, homemade, authentic Tamale with stoneground Masa, slowly cooked Pork shoulder, seasoned with Onions, Garlic, Cumin, and Mexican Oregano, maybe some Epazote or Cilantro. But then, don’t hide all those delicious ingredients inside the Husk.
Instead, layer the Husk, Tomatillo sauce, Masa (think of a round slice of Polenta, but with more texture than a traditional Masa since this one had bits of corn kernels added), and Pork that has been cooked a long time so it melts in your mouth (think of Confit), then garnish with some Guacamole, Queso Blanco, Micro-greens and Red Bell Pepper. This modern and elegant dish would work well for a dinner party too. The other photo here is a Crab Pozole…also delicious!
Bocanova’s Executive/Proprieter Chef Rick Hackett provides an ever-changing Pan-American menu for brunch, lunch and dinner, including many great options for Vegetarians. The restaurant is located on the waterfront at Jack London Square in Oakland, CA. I highly recommend Bocanova!
Food Outside The Box 