My vitriol at Whole Foods still hasn’t been bottled. Mary Milan suggests that we take the Rotten Fruit Percentage post and distribute it at our local Whole Foods. I had no idea that she had so much anger inside her.

Anyway, here’s the recipe and story for shopping list, version 6/17/06. Don’t buy the stuff at Whole Foods.

We had a one of Mary Milan’s colleagues and her husband over for dinner last week. It felt like the beginning of summer and summer means fresh herbs and grilling to me so from the above shopping list, I made Bronzed Grouper w:: a grilled potato and vegetable salad and spinach/basil pesto dressing. I’ve ditched the idea of having a menu since I find Whole Foods a place of such inspiration…

Bronzed Grouper w:: a grilled potato and vegetable salad and spinach/basil pesto dressing

(since the ingredient list is in the link above, I’m not going to repost it here. Plus, the recipe is for 4, with leftovers on the potato salad)

Preheat oven to 350.

Slice peppers, squash, red onions, and portobella mushrooms (with the gills cleaned). Toss in olive oil and garlic and start grilling on an indoor or outdoor grill.

As vegetables are grilling, start making the pesto. Put spinach, basil, garlic, and reggiano in a food processor. Toast pine nuts over low heat to bring out flavor and add to processor. Add lemon juice and start processing. Slowly emulsify with extra virgin olive oil. It should end up kind of thick and full of lemony flavor. Season with salt and pepper.

Thickly slice the potatoes lengthwise and toss in olive oil and grill seasoning. Once vegetables are done grilling, add potatoes to the grill, flesh side down. Grill for 3-4 minutes on each side until the potatoes are just done.

Chop up grilled vegetables to match the size of the potatoes and add to a mixing bowl.

Season grouper and sear in a hot pan with butter and olive oil, about 4-5 minutes, depending on the thickness of the fish. When the fish is nicely bronzed, turnover and place in oven to let it finish cooking, another 4-5 minutes.

When the potatoes come off the grill add them to the same bowl as the grilled vegetables. Throw 8 stalks of green onion onto the grill. Toss the potatoes and vegetables with pesto.

Mound the center of each plate with a serving of the potato salad and place bronzed fish on top. Garnish with sugar plum tomatoes and grilled green onions.

And if you’re lucky and one of your guests happens to be a great brewer and has brought along a cooler full of homebrew, as ours did (he brought a couple of store bought IPAs and homebrews of African Amber and a Hefeweizen, then you’re in for a evening of great company, food, and drink.

I promised to teach him how to cook if he taught me how to brew.

J, this is your first lesson.

word.

• BROWSE / IN TIMELINE
• « rotten fruit percentage *
• » Da Clotaire Code

• BROWSE / IN food mary milan table for four
• « rotten fruit percentage *
• » Da Clotaire Code