Free – food and drink recipes

Spicy and sweet

Pacheco was born in Mexico City and moved to California as a teenager. His Mexican roots come through in dishes that can be quite piquant — layered with heat and spice and sometimes surprising bursts of sweetness. One night, the soup du jour was a rich, dark puree of black beans with a pronounced chile kick, topped with tortilla strips and a drizzle of cilantro oil. Grilled Caesar salad is an appealing mix of long sections of charred romaine, creamy-spicy dressing and crunchy garlic crostoni. Pacheco’s signature sesame crusted salmon is nicely cooked, combining a crispy crust and moist, pink flesh. And a green curry beurre blanc makes a tasty accompaniment. But a strawberry red onion ragu, layered between the salmon and a scoop of sticky rice, is a rather jarring, pickled-sweet contrast.

Other entrees include airline chicken breast, grilled flank steak with chimmi churrie sauce, panned seared snapper or sea bass, and grilled lamb loin with couscous.

Starters range from deep fried calamari and mini fish tacos to avocado spring rolls and a duck quesadilla.

House-made ice cream, such as cinnamon and vanilla raspberry, is a feature of the dessert menu.

Besides the usual omelets and Eggs Benedict, the Sunday brunch menu displays Latin and New Orleans influences, with shrimp and grits, huevos and chorizo, and enchiladas suizas.

Red plum sangria and a Key lime martini are among the offerings on the bar menu, along with a thoughtful selection of mostly California and South American wines.

AT A GLANCE
• Where: 913 Bernina Ave. N.E., Atlanta. 404-584-7275
• Signature dish: Sesame crusted salmon
• Entree prices: $17-$27
• Hours: Dinner: 5-10 p.m. Sundays, Tuesdays-Thursdays; 5-11 p.m. Fridays-Saturdays. Brunch: 11 a.m.-3 p.m. Sundays. Closed Mondays.
• Reservations: Yes
• Credit cards: Yes
• Online: parksedgeatl.com

By: Kathy Hester (View Profile)

Earlier this year I got myself a dwarf Meyer lemon tree. I have wanted one for a few years. It was only two feet tall, but already covered in green baby lemons. Now, six months later, I have about eight juicy yellow Meyer lemons to cook with.

It looked beautiful on my deck, and the white flowers were very fragrant. Unfortunately, I had to cut off the branch that was blooming to get rid of an unidentified icky pest that was trying attack it. I’m not sure if I’ll be harvesting much next year, so I want to make the best of what I have now.

In a warm climate, you could plant it outside, but I’m keeping mine in a pot. This way I can enjoy the green foliage inside during the winter and bring it outside for the summer.

If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!

I used the juice of my first lemon to make this dressing:

Eggless Caesar Salad Dressing with Meyer Lemon
(Serves 2 – 4)

* 1 tablespoon eggless Mayo
* 1 clove garlic, minced
* 1/2 teaspoon Dijon Mustard
* 1/2 Meyer lemon, juiced
* 1/2 vegan Worcestershire sauce
* Pinch of salt
* 1/4 cup olive oil
* Pepper to taste

Combine all the ingredients in a wooden salad bowl. Mix thoroughly.

Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.

Serve with fresh ground pepper and freshly shredded Parmesan.
Source
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