Of course it goes without saying that the Meyer lemons make great lemon desserts, lemon chicken, lemon butter, gremolata and anything else your little lemon-loving heart desires. Fresh-squeezed lemonade accented with the first little sprouts of mint poking out of the ground is fantastic.
I mentioned being dazzled by lemon: It happened recently during a trip to San Francisco. I had a fantastic dinner at Wo Hing General Store. It is another creation of Charles Phan of Slanted Door fame. The dish I could have eaten every night there if given a chance: Fried 5 spiced local squid with jalapenos and lemon slices. All of it was pre-dipped in a Tempura-like batter and fried together. It was amazing.
I could only think of “Oklahomaizing” it using some chunks of crappie, bass or catfish breaded in Tempura-style batter made with part cornmeal. Of course I would bread and fry the slices of lemon and jalapeno. I cannot say enough about this combination. I love finding food genius and San Francisco abounds with it.
Thank you Charles Phan. I love your food! Let me know if any of you decide to “Oklahomaize” and try frying or even sauteing some thin slices of lemon and jalapeno the next time you put some fish in the pan. You could have it battered, crusted in cornmeal or just let it be in a simple saute with browned butter. I hope you will try my Lemon Roasted Rosemary Pecans. Did I mention that I love lemons?
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Roasted Lemon Rosemary Pecans
This recipes makes 2 cups of yummy and uncommon munch with a lemony finish. With or without the rosemary the technique works well. If you enjoyed a bit of salt on a half lemon as a kid, you will love this lemon treatment of the pecans. You can use almonds or even hazelnuts or walnuts. Oklahoma pecans are best. If you can get Meyer lemons they are great and you can cut the remaining zested lemon in half and enjoy a taste of your childhood if desired. I loved that memorable pucker up flavor.
2 cups Oklahoma pecans
2 tablespoons olive oil
2 tablespoons fresh rosemary leaves roughly chopped
½ teaspoon kosher salt
zest of one Meyer lemon
• Heat oven to 325 degrees.
• Assemble ingredients. In a bowl or large plastic bag, drizzle pecans with olive oil. Sprinkle with rosemary, salt and lemon zest. Seal bag and shake to coat or stir in the bowl. Spread coated pecans on a baking sheet. Place on upper middle shelf of preheated oven. Bake about 10 minutes just until pecans start to brown.
Cooking notes: These will roast even faster in a convection oven, but keep an eye on them anyway. Olive oil is so good for us, but you can use melted butter instead if you like. Store in a sealed container if you have any left, these are addictive. Kosher salt can be found in most markets in a larger box near the other salts. It is coarse and adds a lovely light satisfying crunch to recipes. I keep an open container near my stove for adding salt to recipes a pinch at a time.