Seasonality. It's a fancy way of saying "cook what is fresh." The best chefs and home cooks realize that food tastes best when cooked and served when nature tells us that it's time. Right now, along with sweltering heat and humidity, summer in New Orleans brings us delicious things like blueberries, softshell crabs, creole tomatoes, and more.
If you have been following this blog for more than a week, then you know that Rene handles all of the recipe writing in the Blackened Out kitchen. My dining prowess has long surpassed my cooking skills. But if you hand me a minimal number of impeccable ingredients, it's amazing what I can do.
If you have been following this blog for more than a week, then you know that Rene handles all of the recipe writing in the Blackened Out kitchen. My dining prowess has long surpassed my cooking skills. But if you hand me a minimal number of impeccable ingredients, it's amazing what I can do.
It helps the only "cooking" required for this recipe is a few slices of a sharp knife.
- Ingredients
- Creole Tomatoes
- These came from the garden of the father-in-law of one of the secretaries at my office. Access to home grown creole tomatoes is one of the best job perks in the legal world.
- Fresh Mozzarella
- $10/lb from St. James Cheese Company.
- Thai Basil
- $3/bunch from the Saturday morning Crescent City Farmer's Market. Why Thai basil and not sweet basil? Because that's what the vendor had.
- Salt & Pepper
- Olive Oil & Balsamic Vinegar
- Directions
- Slice, chop, sprinkle, and drizzle.
- Try not to screw anything up
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