In September I tried out four new recipes. The grilled breakfast quesadillas were surprisingly great. An egg is cracked into a ring of cheese and topped with grilled bacon and cilantro. The cauliflower gratin was WAY too rich for just Danielle and I to finish it. But I could see it working well for a Thanksgiving or Christmas dinner. The carnitas were a great indoor version. Finally, for the first time I grilled a full, in tact fish. My father-in-law had given me some sea bass he caught and I filled it with aromatics and then covered it in more herbs and aromatics after grilling. It was very, very good.


Published by Eric Mesa

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