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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Monday, August 28, 2006 |
This is just a colorful shot of the three zests used in the rub for the not-quite-blackened bass. They’re combined with parsley, red pepper flakes, salt, and peppercorns in a spice/coffee grinder to merge the flavors. Chef McPhail adds a helpful tip: to clean your coffee grinder after using it this way, grind some rice to pick up the stray flavors you won’t want the morning after.
12:26:28 AM 
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The dressing for the salad is also complex. The dressing is whisky with smashed mint leaves and lemon juice, shaken not stirred, as chef McPhail did in a cocktail shaker with cubes, then strained. That would be awesome enough, but watermelon cubes atop Bibb lettuce, and ribbons of pickled watermelon rind to cap it off will take your taste buds on a world tour. I used mango chucks for added color since I couldn’t find any yellow watermelon and they obliged by blending nicely into the full spectrum of flavors.
12:17:52 AM
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The not-quite-blackened fish gets placed on the “stage,” then is topped off with citrus sections (orange, lemon, and lime) dressed with sugar and zest-infused olive oil. The timed release of heat, citrus, scallions, peppers, tomatoes make this entrée as complex as wine.
12:07:33 AM
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