Sometimes there are those evenings when all you want to do is rip open a bag of chips, pour them into a bowl and grab a spoon. Sometimes the spoon is totally optional. (Duh, who eats chips with a spoon?) Sometimes you find yourself with crumbies all up in the micro-knit of the corporate polo you’re wearing. Always you fear what will happen if hubby learns just how many of those crumbies ended up on the couch. Maybe you got down real close and carefully removed each little piece of evidence with the tip of your tongue. Maybe you didn’t. No one will ever know.
In other news, it’s Tuesday. Did you get the memo? I did, but just barely. Because somehow it feels like Monday. And also a little like Thursday since Thursday is a holiday, which makes Wednesday Friday. It’s a conflicting time for Tuesday, poor little guy. Good thing there are plenty of fun Pig & Quill announcements to perk little T-Man right up.
…the winner of our Saucy Mama mustard giveaway, Carolsue!
Yay for free mustard, Carolsue! I hope you’ll use it to make stuff like this and this…or maybe you’ll use it to make a savory-hip mustard dessert, because I heard those are all the rage. In fact, I’ll be experimenting with dessertstards all weekend since I made it to the final round of Saucy Mama’s Sliced competition, hey-o! Hey-0 2.0, the secret ingredient for this round is BOOZE. BOOOOOOOOOOZE! Things are either gonna get fancy or funky real quick in the kitchen, lemmetellyoo.
Speaking of fancy, we should probably have a lit-oh chat ’bout fis ‘mayzin sahh-led, yeah? And also about how I occasionally slide into an Essex-inspired British accent ehrey naw an ‘gain.
Done. I’m done.
But salad. Or rather, July 4th salad. It’s really quite spectacular and darn near star-spangled, if I do say so myself. I mean, check out that red-white-and-blue action! Scarlet-skinned plums cradling just-melted hunks of streaky gorgonzola is, if you ask me, freedom fruitsonified. It’s sweet. And savory. And sticky and drippy and tender and carmelly, crazy good-looking and just a bit daring.
It’s downright delicious. Marvelously simple. And begging (it told me) to play a starring role in your summer shindigs, so just help a brother out, willya?
Yeah, you will. I just know it.
HAPPY 4th of JULY!!
Gorgonzola Grilled Plums with Maple Syrup & Chilies
By Emily Stoffel
Cook time: 10 mins | Serves: as many as you’d like!
Note: Talk about a no-recipe recipe. This is all method. Play around with the ratios as you see fit. It’s going to be really, really difficult to end up with a plum that tastes anything less than fantastic.
- 5 plums, halved and pitted
- a good glug olive oil
- 1/2 tsp dried thyme
- 1/4 tsp crushed red chile flakes, plus additional for serving
- plenty of salt and pepper
- 4 oz wedge Gorgonzola cheese, crumbled or in small hunks
- real maple syrup
- toasted walnuts, chopped
- lightly dressed baby kale, or other greens, for serving
Preheat indoor or outdoor grill. Arrange baby kale or greens (tossed with your favorite lightly flavored vinaigrette or a little balsamic and olive oil) on serving plates.
Toss plum halves with olive oil, thyme, crushed red chilies and salt and pepper, to taste. Grill, cut-side-down, until well-marked, about 3-5 minutes. Flip plums and nestle gorgonzola into the center of each half. Cover and allow cheese to just melt, about a minute or two.
Remove plums to salad greens and drizzle with maple syrup, crushed walnuts and additional chile flakes, if you’re feelin’ the heat. Serve warm.