Monday 4 August
You can work a lot of changes on a
simple albacore tuna steak, grilled medium rare.
This time we made it Mexican-style, with a
salsa using the three cobs of corn we boiled on Saturday, plus tomato
and red romano pepper roasted with sprigs of thyme and sage, and a final garnish of chopped scallion and
lemon juice - actually, a combination of two recipes in the Chez Panisse Vegetables
cookbook: corn with roasted tomato salsa, and corn and pepper relish. So I guess it was really Californian.
But what brought the meal back to
New Mexico was a classic salad of batons of jicama sprinkled with bright-orange Chimayo chile and lime juice.
No comments:
Post a Comment