grilled bbq salmon

This turned out to be a delicious meal that comes together in no time at all! Who says a healthy (and delicious) meal takes too much time? And amazingly enough, we even had leftovers! Leftovers are a rarity in our household…
The taster simply grilled some salmon filets and then put some BBQ sauce on it towards the end. (He also likes to get the grill marks perfect if you can’t tell) And everything about this was perfect.
I wanted to try some sort of new veggie this week and came across brocco-flower (no idea how to spell it but it is a cross between cauliflower and broccoli, and since I love broccolini I thought it would be a sure bet) It was also from a local farm and I am really making an effort to eat more local, in season foods. I decided to roast it with some shallots, olive oil and salt & pepper. I just love roasted veggies, and these were no exception. I can’t wait to make more this fall!

It was a great meal rounded out with some heirloom tomato slices (I usually drizzle with a bit of olive oil and a sprinkling of salt & pepper) and some Butternut Squash Crab bisque, also from the Whole foods and probably the best soup I’ve ever gotten from a grocery store…certainly not part of the “detox” I’m trying to go through after New Orleans, but that’s what happens when I send the taster to the meat counter…I should have known ;)

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restaurant: NOLA


One of the best meals we had in New Orleans (and trust me, there were many, many meals) was at Nola, one of Emeril’s restaurants in New Orleans. The service was IMPECCABLE, the drinks and food were outstanding and it was my Mom’s Birthday so it made it extra special! I don’t have any pictures of the drinks, but the Cosmo was the best I’ve ever tried, the vodka is infused with Pineapple…pretty sure you will see this upcoming on the blog, I just have to re-create it! I would go back here in a heart-beat and if you are ever in New Orleans you should definitely try it out! On to the good part:

gulf oysters and crabmeat baked in the wood oven with garlic butter and herb bread crumbs

duck confit and fried egg pizza with parmesan cheese, truffle oil and baby arugula (this was one of my favorites of the evening)

miss hay’s stuffed chicken wings with homemade hoisin dipping sauce

arugula and radicchio tossed in lemon vinaigrette with parmesan, shaved bresaola and roasted sweet peppers

smoked cheddar cheese grits (i love grits, everyone thought i was crazy until they tried these… good grits will convert anyone, i promise)

side of grilled shrimp

the taster’s garlic crusted texas redfish cooked in the wood burning oven with brabant potatoes, crimini mushrooms, bacon and sauce beuree rouge

my other taster’s (dad) hickory-roasted duck with whiskey-caramel glaze, buttermilk cornbread pudding, haricot verts-fire roasted corn salad, natural jus and candied pecans


new orleans classics: cafe du monde & mother’s

Warning: None of the food in this post can be claimed as healthy. But when in New Orleans I threw caution to the wind and went for the full experience! (Complete with a visit to Cindy the alligator) I really enjoyed my time in New Orleans, aka the food and the music….and of course spending time with my family! :)
Here are a few food staples in New Orleans:
Cafe au Lait & Beignets at Cafe du Monde

Mother’s Restaurant


The Classic Fredi: roast beef and ham, dressed (cabbage, mayo & creole mustard)

Fried Shrimp Po Boy (yes fried shrimp on white bread) and it was lovely :)

roasted garlic crostini

This appetizer came from my Operation Clean-Out but I thought that it was so good that it deserved its own post!
I had one clove of garlic left, some light cream cheese, bread and a red pepper so I decided to make a crostini of sorts. That was a great part about cleaning out my fridge, instead of planning meals around what I wanted to make, I was forced to get creative with what I already had!


Recipe:

4 Tbsp light cream cheese, softened
1 clove roasted garlic
1 Tbsp parsley, chopped
1 red pepper
olive oil, salt and pepper
whole grain baguette or artisan bread

Cut pepper off core into 4 pieces. Drizzle red pepper and clove of garlic with olive oil on sheet pan. Broil on high until peppers are charred and garlic is soft. Set peppers aside and mash garlic with side of knife into a paste. Stir garlic paste and parsley into cream cheese and add about 1/2 Tbsp olive oil and salt & pepper. Mix well. Slice red pepper into thin strips.
Slice bread and sprinkle with olive oil. Grill both sides of bread until toasty. Spread the cheese on bread and top with pepper slices. Makes 4 pieces.

Later this week I’ll share some of my meals from New Orleans! (And trust me, there is a lot to share!!!)