Grapefruit: The Unforbidden Fruit

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grapefruit-newCitrus is the perfect pick-me-up. It elevates a cocktail, adding a touch of bright acidity, it brings our recipes to new heights, adding balance where needed, and it lifts our winter spirits like a dose of bright sunshiny goodness.?The grapefruit is one of my favorite citrus fruits to prepare. I love it in salads, with shaved fennel and romano, or simply all on its own, providing much needed vitamins and nutritional benefits.

This recipe (originally meant to be posted for Valentine?s Day so bookmark this for next year) encapsulates love and life in a beautiful and tasty way. It incorporates the sour and bitter of the fruit with sugary sweetness, spicy heat and savory herbs; things all?great relationships?should?provide. Perfect for solo breakfasts, brunch parties, or even for dessert, this recipe is simple to prepare, gorgeous to look at, and complex on your tongue as you try to identify each of the ingredients.

Originally a cross between a Jamaican sweet orange and the Asian pomello, grapefruit?s nickname was the Forbidden Fruit when first documented in the 1700s. Currently, China is the world?s largest grapefruit producer. This recipe is anything but forbidden.

Grapefruit: The Unforbidden Fruit
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    Servings
    2
    Servings
    2
    Grapefruit: The Unforbidden Fruit
    Print Recipe
      Servings
      2
      Servings
      2
      Instructions
      1. Mix sugar, rosemary and pepper flakes in ramekin and sprinkle over grapefruit halves.
      2. Top with rosemary sprigs.
      3. Serve and enjoy.
      Recipe Notes

      Note: sugar mixture can be made well ahead of time for ease and stored for up to one week if you choose to make extra and eat this as a healthy breakfast all week long.

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      Meatball Bahn Mi – NOT Bang Me

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      bahnmiYeah, there’s a story there.

      Sadly, Bahn Mi will forever remind me of the ex-boyfriend and my most unfortunate but?funniest damn-you-auto-correct to date. It’s one of those memories that no matter how sour the relationship got, I’ll still always smile sweetly when I think of that day. Thanks Siri.

      We were getting ready to go camping?(our first weekend outing)?and he was food shopping with his buddy, texting me?for lunch ideas. As I innocently suggested “Bahn Mi”, my brilliant and incorrigible Autocorrect changed my words?to “Bang Me” without my noticing, making me not only the joke of the weekend but?providing endless giggles.

      Fast forward a few years, and it’s still my favorite sandwich, despite the bittersweet association to the ex. Though I’ve prepared this recipe a number of ways (with sliced pork tenderloin, and breaded?chicken strips), this version?(based on Bon Appetit’s with slight modifications) has become?my go-to.

      It’s a bit of work, but the holy trinity of meats will sing hymns in your mouth?while?the candied jalape?os?(recipe here)?try to steal the spotlight.

      Meatball Bahn Mi - Not Bang Me
      Print Recipe
      Servings
      4 people
      Servings
      4 people
      Meatball Bahn Mi - Not Bang Me
      Print Recipe
      Servings
      4 people
      Servings
      4 people
      Instructions
      To Make Meatballs
      1. Gently mix all meatball ingredients in a large bowl. Roll meat into 1-inch balls and chill on baking sheet (you can skip this recipe if time is a factor, but you can also do this a day ahead).
      2. Heat sesame oil in large skillet over medium-high heat.
      3. Saut? meatballs, turning on all sides until golden brown. Transfer to oven safe dish and keep warm until ready to use.
      Pickled Vegetables
      1. Toss all ingredients for pickled veges into a ziplock bag and let stand at room temperature for one our, tossing occasionally.
      Mayo
      1. Mix ingredients in a small bowl, cover and chill.
      Sandwich Assembly
      1. Cut each roll in half and spread with chili mayo.
      2. Fill roll with 4-5 meatballs, top with drained pickled veges, cucumber, jalape?os and cilantro
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