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Everything But the Bagel Seasoning
2 T poppy Seeds 2 T black sesame seeds 2 T toasted sesame seeds 2 T dehydrated onion flakes 1/2 t garlic powder (optional) Mix everything together and store for a million uses. *I don’t use salt in my blend as I like to salt separately.
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6 ingredients + 15 minutes = Gorgeously stunning date night dinner
(Disclaimer & rules of the game - olive oil, salt & pepper are always considered “free” ingredients so not counted in the 6) Serves 2 1) 2 mahi filets (or any firm white fish) 2) 1 frozen acai pack, thawed (or other similarly sized berry only smoothie pack) 3) 1/4 c heaping raspberries 4) 1-2 t agave or honey 5) 1-2 t aleppo chili flake (or chili flake) (optional for spice) 6) 1 c forbidden (black) rice, cooked (I used a microwave pack) optional sprigs of cilantro, parsley or watercress for “curb appeal” olive oil salt For the coulis add the acai, raspberries, agave and the tiniest pinch of salt into a small blender and blend until combined. For the mahi, sprinkle with aleppo chili flake and salt. Sear in a hot grill pan or skillet. My mahi had the skin on so I grill flesh side down first for about 2 minutes until golden, then flip and finish skin side down until the skin is crispy and the fish is just cooked through. Cook the rice according to package directions. To plate pour half of of the coulis slowly into the center of each of 2 plates, letting it pool out slightly. I use a ring mold next to pack the rice into a circle on top of the coulis (as shown in the YouTube video), then carefully pull the ring up. Lay the fish filets atop the rice and place a sprig of watercress, parsley or cilantro on top if you’re using. This is not necessary, but just makes for such a completely pretty presentation. 
I’ve been blessed to visit Hawaii a few times and each time I’m amazed anew at its beauty. Breathtaking is the word that immediately comes to mind and most of our time on those islands has been spent on Kauai. Thank you bro for turning us on to this gem of an island!
Huli Huli chicken is sold in many places and roadside stands and if you’re not eating the tremendous bounty of the Pacific Ocean while you’re exploring the islands, then this is a Hawaiian treat to try. On my last visit I even witnessed it being sold out of the back of someone’s truck from an insulated chest on the side of the road. Hang loose!! 
4 squash "zucchini" blossoms, cleaned
1 egg 1/4 c flour splash of water 2 oz goat cheese, softened salt aleppo pepper flake olive oil to saute (not extra virgin) Pull all but about 1 inch of the stem off the blossoms. Mix egg and water together, adding pinch of salt and aleppo pepper In a separate bowl add flour with a pinch of salt and aleppo pepper flake Mix goat cheese with a pinch of salt and aleppo pepper flake. Spoon goat cheese into the center of each blossom then twist the blossom at the top to close. Swirl the blossoms in the egg wash, them dredge in the flour. Place in a medium hot skillet with about a half inch of olive oil and cook just a minute or two on each side until golden and crispy on the exterior. The goat cheese will be melty and oozing on the inside. Incredible. |
Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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