I started this blog four years ago for my deep appreciation of food. Other people cooking it for me, of course, so I could review it and document my experience that day. A hobby, if you will. It has now blossomed into a peek into my life as a horse trainer's wife, a cutting horse competitor and amateur cook. We have turned into quite the duo in the kitchen and I would love to share this end of summer dish that we both enjoy so much.
So healthy for you and the easiest thing in the world to make. Ask your fish monger to make sure the bones are removed from a 5 - 6 oz filet. It is a perfect portion of fish that I manage to gobble up just fine. In 425 degree oven, let cook for 15 minutes. I vary the spices each time I make the dish but make it a play on salt, pepper, lemon, chile, or brown sugar and you will be doing great, I promise.
My husband is crazy for corn. Not the frozen or canned stuff either. Just buy an ear of corn, slice the kernels of the cob, and whirl it around a hot pan. Besides a little love from salt and pepper not much else is needed to make it perfect. If you are up for a little bit of butter you could add that but really fresh corn doesn't need it.
I made this dish one day this summer and my husband has been hooked ever since. I have posted the recipe on Melissa Good Taste many times but it is basically watermelon, cilantro (can use mint or basil as well), jalapeno (totally optional if you don't like spice), feta cheese, just a kiss of olive oil and balsamic vinegar, salt and pepper. Mix it up and let rest in fridge as long as you like. Last night, I threw in bacon and served the salad on top of arugula and it was amazing!
On another note I was featured in the Cutting Horse Chatter - a beautiful ad showcasing my great horse, "Hallowed Be"... So cool and such a surprise!
Have a wonderful day!
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