Culinary tour of the world continued this week with a short stop-off in the Caribbean. Fresh fruits, blends of allspice and nutmeg, seafood and jerk seasonings all turned themselves to an ideal warm weather meal.
Bright citrus and shaved fennel married grapefruit’s acidity with the sweetness of anise to create quite the stunning couple. I could truly eat my weight in this salad. And with a chilled pinot grigio on a sunny patio table… Colorado might just complete with your favorite Caribbean island.
Jerk marinated mahi mahi and chicken met the grill for a bit of char and the oven for a moist finish. Plantain chips provided starchy crunch, while ancho chili and rum-soaked grilled pineapples sweetly sealed the deal. Bold flavors and lighter fare… bring on the warm days of summer.