Rummaging through our kitchen, I started looking for things to make for lunch. I grabbed an avocado, a grapefruit, and then reached for my cast iron griddle. Because grilling makes things better.
[amazonify]B00008GKDQ:right[/amazonify]I have a cast iron griddle that I use for fish and dairy, So I thought I’d just have some fun and grill what I’d found. Grilling avocado gives it a bit of a smoky note. I threw the grape cluster onto the grill so that the sugars would intensify a little. I wound up not grilling the grapefruit, rather cutting it up into small squares. I split a chile pepper and diced that up brunoise, and then sliced some Bulgarit cheese. All very California.
I’ve been thinking about the flavor profile of dishes that I prepare. I’m actually writing a post about it. So this lunch’s flavor profile is creamy, sweet, citrus tart, juicy, crumbly, salty, spicy, & smoky. Not bad for four ingredients.
I didn’t revolutionize lunchtime, but at least I’m not hungry anymore. And apparently, I’m learning the value of sunlight for my photos.
Beautiful, and delicious looking… and probably on my diet. AND you hit every flavor profile I love!