Speaking with a friend today he said, “you’ve been doing a lot of cooking lately”. I haven’t really cooked more than usual.  However, I have taken to social media a bit more than normal. Summer is exhilarating. All things pertaining to food and entertaining are at the optimum. Cooking for those I love is pure joy.  I think that is seen and/or felt in the recent posts.  Some of the responses have been quite adamant regarding the need for more than just photos.  

Therefore, I’m here to announce for the coming months this blog will be more dedicated to specific food items, dishes or meals AND the preparation or recipes.  AND, should I be inclined to author a book it would lean more toward entertaining but would certainly include recipes.  This will be the first step toward testing the water.  I look forward to your feedback regarding what you’d like me to include.  

I promised my Facebook friends photos of dishes made with this weekend’s Memphis Farmers Market finds.  This post is devoted to fulfilling that promise.

The Salad

Grilled Peach and Avocado Salad

Wilson Gardens…Red Oak Lettuce

Ripley Produce…Peaches and Cherry Tomatoes

Prepare Fruit

Half peach and half avocado per individual salad…peel peach and marinate in 2 tablespoons sherry vinegar, 2 tablespoons sugar, 1 teaspoon cinnamon and 1 tablespoon olive oil.  Rub avocado with olive oil and juice from a quarter of a lemon. Place on 400 degree grill and reserve marinating liquid.  Grill 3 minutes on each side. Remove from grill and allow to come to room temperature before composing the salad.

Place 3 or 4 lettuce leaves in a bowl or on a plate; drizzle with good extra virgin olive oil, a splash of your favorite vinegar, salt and pepper.  I buy olive oil every November from Poggio Antico…Montalcino, Italy.  I use if for all salads and as a finish for several dishes. This summer we’ve been enjoying Sherry Vinegar.

Place peach and avocado halves on the bed of lettuce and garnish with cherry or grape tomatoes. Drizzle with reserved marinating liquid…salt and pepper to taste….finish with crumbled blue cheese.

The Entree

Blackfish and Shrimp with Eggplant and Purple Potato

Wilson Garden…Eggplant and Potatoes

Paradise Seafood…Blackfish (Tautog) and Shrimp

Bluff City Fungi…Mushrooms

I asked Fisherman Don at Paradise Seafood for a fish I could grill.  He did not lead me wrong.  I will say that this fish needs some help.  While it’s firm, yet flaky…it does not have much fat…thus, not much flavor.  Luckily, I had some Chimichurri that really gave the fish some life.  I did a simple sprinkle of Penzey’s Greek Seasoning and Paprika on both the fish and the shrimp and let stand for about 30 minutes before placing them on a 400 degree grill.  I closed the lid and grilled them 3 minutes on each side; then a couple more because the middle of the fish was relatively thick.  They were perfectly cooked, flaky and tender.

The eggplant and potato dish was from Food & Wine…believe it or not…I skipped the bacon and added blue oyster, shitake and lion’s mane mushrooms.

The chimichurri I made last week with parsley, mint, oregano, garlic, lime juice, pepper flakes, salt and black pepper.  I made a lot using a whole bunch of parsley, 3 large sprigs of mint, 2 sprigs of oregano, 3 cloves of garlic, the juice of one lime…salt and pepper to taste.  You can do a rough chop with a knife if you like a chunky texture.  I like more of an emulsion.  I used the food processor for a smooth consistency.

Dinner was lovely…

and a good time was had by all.