I had a very busy and productive time in Ft.Lauderdale. The trade show I attended was devoted to ‘The Americas’ and had a strong Latin feel. Everyone looked so sleek and polished and spoke Spanish, French, Italian , and English.I was fortunate to get upgraded to a suite ( my absent bosses influence).Check out what was parked outside my balcony.
Our Distributor for the Caribbean took a group of us to a great restaurant called Michaels in the Design District of Miami. Outstanding! I took bad picks that I wont even post. But the menu was divided by small, medium, large, and extra large plates to share. I had a yellowtail tartar to start, a slow cooked pork shoulder with cheese grits,and tangerine pot de creme served with baklava on the side.This was a very popular place worthy of the fine reviews. My only beef was the slow service. But my dinner companions were animated and fun ,so it was no biggie. I love great conversation with people from other countries.We then wrapped up the evening at the club set up for the show attendees. Many a deal is done with a drink on the dance floor.I finally got away and made it to bed well past midnight to begin round two of meetings.
So arriving to a chilly wet Chicago made me long for warmer climes. Certain Someone wont move to the islands, so I can only dream. I see he had ate the ‘smokey’ butterscotch puddings he protested about. I decided to make fish for dinner as he was at work. At Michael’s I had a side of roasted cauliflower in this wonderful sauce of oil and basil I think. The market was out of basil so I purchased mint and parsley. I had a head of cauliflower and tomatoes from the box last week begging to be used. I just pureed a bunch of parsley with some cloves of garlic,lemon juice,olive oil, sea salt,oregano, black pepper,and a few leaves of mint. It wasn’t the one at Michael’s but it was pretty good and packed with flavor. I seasoned and rolled my Tilapia fillets in hollowed out tomatoes. Oiled the pan . Then I added the cauliflowers florets and baked on a high temp of 450 degrees until finished. I also took the tomato pulp and lightly cooked it down with a squirt or two of tomato paste. The parsley sauce was artfully squirted through a bottle.
This was great light dinner loaded with flavor.