|Salt & Pepper Rib Eye with Grilled Scallions and Tuscan Kale Caesar Slaw
|Catalan Fish Stew with Pimenton Mayonnaise
|“Grown Up” BLTs (DIY)
|Leftovers: Fish Stew
|Eggs Benedict (DIY)
I’m excited about this week’s menu…it’s a little meat-heavier than usual but I’ve been making my way through my stack of Bon Appétit and Food & Wine Magazines and these recipes rose to the top. So be it!
For the BLT, it was honestly the editor’s letter to the August 2011 Bon Appétit magazine that inspired me…I can’t seem to find it online but it should still be on newsstands so pick yourself up a copy. The essence of it is that a BLT can be an amazing sandwich if you use unique and uber-fresh ingredients…and when it comes to amazing tomatoes now is the time to strike (heirloom, please!). Be creative with the lettuces (arugula?), bread, and mayo/dressing too. Lastly, don’t skimp on the bacon get some of the good stuff from your local butcher shop, not the grocery store. And if you want to add your favorite cheese, go for it! Isn’t your mouth watering just at the thought of it?