Menu ideas and recipes for snapper, fig jam, catfish, corn, skirt steak, eggplant, peppers and blackberries
Snapper and catfish
Thanks to my sister-in-law’s fig harvest, we enjoyed baked vermillion snapper topped with fig chipotle jam. I doctored up the jam with shallots and chipotle per the recipe.
Enjoying the last of corn season, on another night we had saucy spiced catfish with corn and basil.
For Sunday dinner, I made skirt steak for the first time, specifically pan-fried skirt steak with shallot butter. It was excellent—what a flavorful cut of meat.
On the side, roasted baby potatoes tossed with leftover red chimichurri. I also pan-fried a mix of shiitake and cremini mushrooms with garlic and thyme because steak and mushrooms, mmm. Our veggie was zucchini pesto sautéed with yellow carrots, orange bell pepper and tomatoes.
Eggplant and peppers
This vegetable dish is on frequent rotation here: pan-fried eggplant with a mix of peppers (shishito, poblano and other sweet peppers), red onion, tomatoes, garlic, basil and a dash of red wine vinegar at the end.
Blackberry happy hour
I’ve been getting the best blackberries lately at the farmers market. For our Saturday happy hour last weekend, I made blackberry margaritas. They were quite tasty. I used agave syrup instead of making simple syrup, and triple sec instead of Grand Marnier.
Until next week, stay awkward, brave and kind. (phrase from Brené Brown)