Without a doubt I suspected loquats would marry well with Grill Man’s Snapper on the Half Shell. Great time to experiment since it will only be the two of us. Each day after work, Mennu and I do a walk about the yard on our way to pick loquats.

The natural setting is healthy for both of us. Thankfully Mother Nature allows the loquats to ripen at different times which is very helpful. Produce waits for no one. It’s ready when it’s ready.

Sweet and savory cooking ideas for loquats

This stready stream of loquats all at once creates a dilemma of sorts. How many loquats may you pick and eat in a week? In the beginning you are joyful for the fruit and whip up a daily smoothie. Then you move to an easy dessert like my Sun Kiss Loquat Cobbler. Next, I adapted my version of ice cream which I based on my Eggnog and Persimmon Icy Cream. Creating a dessert is easy when working with fresh fruit.

Yet, loquats keep coming so my creative activities moved to the savory. I must say that this fruit is versatile and becomes a lovely addition to any recipe. The longer that I am quarantined Livin’ La Vida Loca the more my kitchen lab is in full swing. What would I create next?

Sun Kiss Loquat Sauce on Red Snapper

Happily, last Summer Grill Man secured red snapper for our freezer. On more than one occasion with friends he ventured out for a short trip. I joined the crew of the Strike Back with Captain Cali and spent a lovely day on the water.

Clearly besides fun in the sun the mission included locating 2 red snapper per person. With Grill Man’s fishing “honey hole” red snapper is available when “in season”. His snapper were beautiful and delivered lovely meals. To date our best meal occurred when he cooked the snapper throats.

Since our snapper throats had previously disappeared, it was time to cook a 4-5 pound slab of red snapper on the half shell. What is snapper on the half shell? When the fish is cleaned the scales and skin is left on one side. This scale side is then placed and cooked directly on the grill. This is a great way to preserve the fish while grilling and ensures moist fish.

Thankfully, he agreed to become a part of the Dining With Mimi kitchen lab. Plan consisted of the following:

Red Snapper on the Half Shell bathed in Mimi’s Sun Kiss Loquat Sauce

Green Egg Grill (regular grill could be used)

4-5# Slab Red Snapper in Half Shell
1/2 Cup Sun Kiss Loquat Sauce
Garlic Salt
Coarse Black Pepper
Olive oil
Aluminum Foil

Preheat Green Egg grill to about 300-350 degrees.

Place red snapper slab skin and scale side down on the tray. Drizzle 4 tablespoons olive oil on top of fish. Using a spoon spread olive oil around evenly on fish side only. Sprinkle well with garlic salt and cracked black pepper . Add 1/2 cup Sun Kiss Loquat Sauce to fish. Use spoon to lightly spread around evenly. Place fish directly on to the grill with skin and scale side down. Place a single sheet of foil on top of the fish without sealing in any manner. Foil is laying on top of fish as a sheet of paper would.

With the snapper slab this size it’s important not to over cook. Alternate cooking fish with lid closed for 5 minutes first. Then cook with lid up for 5 minutes. Repeat until the fish is ready. This will allow the grill to function so that its cooking but not overcooking. Also, you will be able to see what is happening. Fish will overcook quickly if you’re not watching closely enough. Our 4-5# slab of red snapper cooked in this manner for about 30 minutes.

Grill a slab of red snapper and baste it with my new Sun Kiss Loquat Sauce. I am pretty sure that this sauce would pair well with other types of fish or protein such as chicken or pork. At this point, I have not tried it but I am sure that the flavor profiles will blend well.

Let me know if you try this and the results, I would love to hear from you.

Shout out to Alexa for John Prine. April 7th he moved on to other pastures but he certainly left his mark on the world and music. Take a listen to his song titled, Fish and Whistle. It is available on you-tube if you don’t have that bossy Alexa.

The post Sun Kiss Loquat Sauce appeared first on Dining With Mimi.

After about day 8 of picking loquats, I needed a new recipe. Over the weekend I wanted to make loquat preserves. Yet canning anything is a labor of love and time commitment. Before I started this undertaking, I needed to find a recipe that did not require hours or make a big mess.

One of Grill Man’s prize possessions is a plastic bag that contains a Home Economics Cookbook that is literally hand-stuffed with handwritten recipes. The cookbook and handwritten notes of recipes belonged to his Grandmother. When I want to spoil him, I look in the bag and cook a Grandmother recipe.

In addition to making him cobbler, she spoiled him rotten.

Over the years I heard him describe how lovely her cobbler was to eat. Oddly enough, I had never tried to make it. All of the other recipes in “the bag” were good so no doubt this one would be as well.

Before I knew it, I picked more loquats and located the cookbook stuffed with handwritten recipes. After reading the recipe, I knew instantly what to add in order to tempt Grill Man with cobbler.

How to make Sun Kiss Loquat Cobbler and why?

Any time I am able to make a recipe in just one bowl without a mixer, I’m in. If you’re in a hurry, you really don’t have time to whip up multiple items for one dessert. No one ever wants to make a mess in the kitchen, but sometimes there is no way around it.

Sun Kiss Loquat Cobbler may be mixed with a whisk and only using one bowl. This leaves you more time to move on to other things. If you don’t have loquats, peaches or strawberries may substitute. Recipe is easy to bake. Cobbler is delicious on its own but a single scoop of ice cream might make your smile a little bigger.

Loquat fruit for sweet or savory recipes

Gulf Coast of Alabama is loaded with loquats bursting from the trees whispering, “Pick me. Pick me.” If you have beaucoup loquats, read LOQUATS Eat, Ferment, Freeze, Preserve, Steep and Share. If you have not tasted a loquat it has the texture of a cherry with a flavor that is bit of peach, plum and mango with a hint of citrus.

By this point, I had eaten my fair share for smoothies and loquats in other dishes. One night I created a salsa for a piece of salmon. Soon I hope to add this recipe at a later date. Be inventive and add loquats to sweet or savory recipes.

Fruit is lovely and nutritional. All very good reasons to pick, eat and share. Pick loquats and cook Sun Kiss Loquat Cobbler. Let me know what you think. Grill Man and I have taste tested more than our fair share.

Loquats are luscious and remind me of bites of sunshine. In Alabama we have lots of green spaces to escape to during this covid-colored-world. If you can’t escape, turn up the music and pray for better days. Stay safe and wash wash your hands.

Alexa Shout out to Natasha Bedingfield for Pocketful of Sunshine.

Take me away (take me away)
A secret place (a secret place)
A sweet escape (a sweet escape)
Take me away (take me away)Take me away (take me away)

To better days (to better days)
Take me away (take me away)
A hiding place (a hiding place)I got a pocket, got a pocketful of sunshine.

I got a love, and I know that it’s all mine.

With love,
From Mimi’s Kitchen

The post Sun Kiss Loquat Cobbler appeared first on Dining With Mimi.

What is Italian Rossa Black?

Stella Rossa is only one line of wines created by the Riboli family. For over a hundred years this family has focused on creating wines. Before our wine tasting I had never heard of Stella Rossa before. Since I wanted to include their wine in my bundt cake, I needed to know more.

In 1917, the Riboli family started making wine in California. The Riboli Family winemakers survived World Wars, prohibition, Great Depression and navigated an ever changing business climate. Is it true that a family that creates wine together stays together?

The Stella Rossa Black is created from Italian grapes selected from the region of Asti a province in Piedmont. Asti area is the birthplace of Maddalena Riboli, the family matriarch. Maddalena is part of a wonderful legacy and known for her passion about wine. In fact, Southwest, The Magazine included her along with other Spirited Women- 20 Experts Revolutionizing the Spirit Industry.

“A family legacy built on hard work, family values, and a love for the land.”

Yet, no surprise that spirited women work in a business that has lasted for so long. From humble beginnings of San Antonio Winery to the Estate grown grapes of Riboli Family Wines it is a company to discover. Within the Riboli business they manage operations to preserve and protect natural resources. Never fail spirited Italians raising the next generation.

Another aspect of their legacy includes sustainability. The company operates a winery entirely powered by Solar Panels, Smart Technology and recycles 100% of all water used. In a state that suffers with water problems this is a smart move for the winemaker. Truly they are setting great examples for generations to come as they operate as good stewards and make wine.

Stella Italian Rossa Black is a semi-sweet and semi sparkling red wine. “Slip into your sexy and seductive side with Stella Rosa Black, a sultry semi-sweet, semi-sparkling red blend from the Luxury Collection. There’s a mysterious nature about this one – about you – that is undeniably alluring.”
Riboli Family Wines.

When you open this wine, set two cups aside to bake Never Fail Spirited Italian Rossa Bundt Cake. A perfect cake to accompany your next wine tasting or soiree. A glaze seals in the soul of a cake.

Shout out to Alexa for Eric Claptons song Bottle of Red Wine. “Get up and get your bottle of red wine.” Try the Stella Rossa Italian Black if a semi sweet wine is on your list. Save a portion and make the Never Fail Spirited Italian Rossa Bundt Cake.

The post Never Fail Spirited Italian Rossa Bundt Cake appeared first on Dining With Mimi.

If you do a taste test you will see a definite taste difference in making a dish with pecans freshly picked versus buying in the grocery store.  Pecans that are fresh have a full flavor that reminds you of Mother Earth. If you don’t have pecan trees in your yard, I would urge you to contact a pecan store that farms and processes pecans.

Cook with fresh pecans when making Homemade Candied Pecans

In our area we have several sources to buy  fresh pecans locally  B and B Pecans and Holmes Pecan Company. In the South, they are available most anywhere. Our little slice of heaven boasts pecans trees on the property and usually at least one tree will produce.

Picking up pecans off the ground is a good exercise. The entire process should make  you appreciate why pecans are expensive. Annually,  I am reminded of this every time I pick pecans, take to farm for cracking, retrieve pecans, separate pecans and shells.

New exercise to add to your work out routine

If you happened to drive by while I was sitting on the orange five gallon bucket, you have seen me picking pecans. After picking pecans for about an hour, I was really tired. Pecans were still all over the ground so I didn’t want to stop. Eventually, I figured out I could sit on the bucket, reach around pick up pecans and toss in bucket. What should I name my new exercise,  pecan-yoga?

Pecan-yoga consisted of a ton of stretching and squatting. By the time I wore myself out with my new exercise program, I had  plenty of pecans. Thankfully, Grill Man was not here with his camera to capture  pecan- yoga in action. Pecan-yoga must be good for you because my muscles were screaming at me the next day.  Despite sore muscles,  my pecans would be used in sweet and savory dishes and pecan-yoga would be  a faint memory.

One year Grill Man’s Aunt Theria  gave us a beautiful tin of deliciously coated homemade Candied Pecans one year as a gift. Our family loved them so much that Theria shared the recipe with me. The hardest part about this recipe is keeping your family from eating them before you  have an opportunity to give as gifts. If you suspect this will be an issue, cook on a day when your home alone and then hide the evidence before the poachers arrive.

Candied Pecans have been a staple in our home ever since Theria shared her recipe. Of course,  I adapted Theria’s recipe with a slight twist and I am happy to share it with you. When I cook a family recipe it always makes me smile.  Impossible to cook their  recipe without thinking about the person that lovingly shared recipe.

Homemade Candied Pecans make a great treat to eat and share as gifts for your loved one. Super easy gift to make at home and transport on your holiday travels.  Shout out to Alexa for Joe Bonamassa.

The post Homemade Candied Pecans appeared first on Dining With Mimi.

Of course, I love peaches in almost any way that you may serve.  Somehow, the full flavor of Summer soaks into the peach and drizzles out when bitten into or sliced. Peaches also make the best tasting jelly or jam. Fresh peaches have an amazing flavor that does not come through when eating canned peaches.

Rustic peach tart recipe is a delicious dish to make ahead and serve later. A dollop of fresh homemade whipped cream served on succulent juicy peaches sitting on a bed of crunch and crust.  Serve this recipe to grab a bite of summer while you may.

Use homemade crust or store bought  for the Rustic Peach Tart?

I elected to use a homemade crust with this dish. The rustic tart screamed out for the addition of homemade crust. There certainly is an old-fashioned element to making your own. The stand-mixer  makes easy work of preparing the dough. I love my granite on the counter and it makes an easy work surface to roll out dough.

Grill Man’s Aunt Theria provided the Standard Pie Crust from her little Recipe Box Treasures notebook. I  adapted the recipe to include the stand mixer and my method for preparing the dough. The stand mixer makes for easy work of a pie crust.

Although, I may use the store-bought version when shortage of time calls for it. Please use which ever version allows you to make this Rustic Peach Tart recipe either homemade or store-bought. I recommend making the tart, allowing to cool, refrigerate least 4-6 hours and serving as desired. This dish tastes good hot out of the oven but it is sumptuous served cold.

Alexa, shout out to all the  songs for Georgia Peaches,  Lauren Alaina’s  and Lynyrd Skynyrd’s.

The post Rustic Peach Tart appeared first on Dining With Mimi.

Glazed garlic salmon prepared as an entrée or appetizer is a treat . Any wild caught fish is delicious when served as fresh as possible. If you live on or near a coast, enjoy often the luxury of buying fresh caught fish. It is a superb and should not only be enjoyed in restaurants.

First of all, fish is very easy to prepare at home using simple spices and traditional cooking methods. Served raw as sashimi, pan-fried, baked, steamed, broiled or fried, fish is always delicious. Whether fish is served  on its own or in a supporting role as appetizer, your guests will enjoy.

In the event that your unsure how to prepare fish at home, just start. Cooking fish is easier than you think. Salmon or fish is a healthy addition to your diet.  Moreover, fish thaws out quickly from a solid frozen state. This will come in handy if you’re rushing home and want to prepare a fresh meal on a weeknight. Remember, a piece of fish, small salad and glass of nice white wine is a welcome meal any time.

Cooking Tips for Glazed Garlic Salmon

Thankfully fish cooks quickly but tastes poorly if overcooked. Cook  fish 10 minutes for each inch of thickness except when frying. Fish is ready when the color turns to opaque or has reached 140 to 145°F internal temperature. After all once you remove it from the oven or pan it will continue to cook for a bit.   Enjoy the treasures of the ocean and Glazed Garlic Salmon.

Shout to Alexa for Ocean by Led Zeppelin. Forever I have loved this song and band since I was a teenager. An exotic entry into the world of rock. Zeppelin represents good and bad all at the same time, but in a good way. I have been able to see Robert Plant twice in small venues and I attest that he knows how to wail the blues and rock it. If you’re a fan, see him while you may.

Save

Save

Save

Save

Save

Save

Save

The post Glazed Garlic Salmon appeared first on Dining With Mimi.