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Breaking Conventions

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Jo Ann and I have always tried to break the mold when we plan our weekly meals. Whose to say that an evenings meal must be completely French or Northern Italian? I am guessing this is how the whole fusion concept evolved.  To just give you a few examples, two nights ao we had a fairly light dinner of BBQ salmon, a wonderful Mediterranean rice pilaf paired with a full bodied yet inexpensive Malbec. Now I would classify our BBQ salmon as a standard American recipe as it is only seasoned with olive oil and pepper. However the rice pilaf is really a standard Mediterranean fare. Then pairing this meal with a full bodied Malbec, I don’t think this would fit anyone’s definition of a “traditional” meal.

Last night we continued to break convention as we had an excellent Sopa Tarasca with some excellent asparagus wrapped in Prosciutto which was then grilled on the BBQ. These two recipes were then paired with an inexpensive Grenache from Spain, which is typically paired with gamier birds or country stews.

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Sopa Tarasca together with BBQ asparagus wrapped in Prosciutto

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Sopa Taraca on the stove

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Ready for the BBQ

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Chilies grilled and ready for the soup

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Toasted tortillas

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Toasting the tortillas

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Grilling the chilies

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Some colorful vegetables that I just thought looked cool together.

Basmati Pilaf with Dried Fruits and Almonds together with BBQ Salmon

Basmati Pilaf with Dried Fruits and Almonds together with BBQ Salmon

Basmati Pilaf with Dried Fruits and Almonds cooking on the stove

Basmati Pilaf with Dried Fruits and Almonds cooking on the stove

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