R and D mix plate!

Normally when I put these posts together for you all I try to keep with a theme, a general underlying theme to help guide both you and myself through the twists and turns of my Mind-to-Computer thought process.  But this week we are branching out and trying something new, a veritable grab bag of different ideas and flavors that we have been busy creating over at the LLIO!  So buckle up and grab a helmet because your mind is about to be blown!

Summer is quickly becoming a sweltered and sweaty memory as the chill and rain of fall washes over us, but the “dog days” of the summer season still lend an inspirational hand to our R and D crew.  Many years ago we developed an amazingly light, crisp and fresh ginger pickled shrimp recipe that was a perfect foil to the harsh summer weather.  But over the years we started to forget about this little delight, but it has made a glorious reemergence in our new and fun ginger pickled shrimp summer rolls with house pickled ginger, green onions and carrots from our garden, fresh cilantro and served with a pickled aioli.  The summer rolls are stuffed with pickled shrimp, thin and delicate vermicelli noodles, match stick carrots, Julienne green onion, fresh cilantro and a large slice of house crafted pickled ginger.  The combination of textures and flavors invoke images of tropical beaches and a cool ocean breeze.  A perfect start for any summer cocktail party.

But let’s not forget about another of “Summers Bounty”. I am thinking specifically of the oft mistaken giant green onion, Allium tricoccum, that’s right leeks!  Leeks are the unsung hero of the onion family.  They carry so much flavor and body, yet are never given their moment to shine.  We at LLIO are here to change that stigma.  We proudly present leeks front and center on our grilled and roasted vegetable carving station, on an equal throne as the heirloom tomatoes, Japanese eggplants and squashes.  But what drew me to this next dish was the amazing flavor a grilled leek will bring to the table.  The intense heat changes and softens the intensity of the leek and brings out almost a sweetness and richness while also providing an incredible char and smoke.  So why not take all of this and change the format, I bring you a grilled leek vichyssoise topped with crumbled gorgonzola and fresh crab meat.  The smoke melded seamlessly into a velvety smooth soup while the melting blue cheese added a tangy bite while not overpowering the soft sweetness of the crab.  Paired with some local French farm sourdough bread toasts and you have a perfect cup for any season!

This next item though, without a doubt, has to be my favorite new discover of the season.  It’s super flavorful, beautiful, and as wild as your imagination!  The complex flavors and textures you achieve with this is beyond everything you expected, and you just demand more!  This item of my devotion and craze is our new house made hummus pizza, topped with garden grown grilled Japanese eggplants, feta cheese and topped with fire roasted red peppers and drizzled with extra virgin olive oil.  The hummus bakes to a rich and creamy texture, a perfect foil for the crispy/airy crust, while taking on a little color and caramelization deepening the complex flavor. The grilled eggplant brings so much to the party with its sweet flavor, deep smoky flavor, and creamy texture.  But the ties that bind these together are the salty caramelized feta cheese and the sweet roasted red peppers.  Together these flavors play a symphony in your mouth and leave you demanding more!  And the variations are as endless as the varieties of hummus and toppings you can create.