Son Sean and DIL Stacey had us over for a beautiful dinner on Father’s Day. And I mean beautiful. Sean is a well-known artist whose creative flare is equally evident in the dishes he served up. Before we get to the food, why not take a look at his website seanbrownartist.com so I can get that shameless proud parent plug out of the way. 🙂
But wait, there’s one more piece of business I need to address before we talk about the food. And by the way, I’m pretty sure my fellow Rick Bayless groupie friend Heather over at Girlichef will throw almost as big a fit as I threw.
I walked in the door to see a shiny brand spanking new copy of the Rick Bayless Mexican Everyday cookbook laying on the coffee table. “Oh good, we’re having Mexican” was my first thought. But then became suspicious and wondered why the cookbook wasn’t in the kitchen. Sure enough I opened it up to find THIS:
That’s right, autographed by the genius himself. I briefly went into a coma then eased into a stunned state until I could gather the facts. I swear some people have all the luck.
Sean and Stacey had just returned from a trip to Chicago. While they were there just happened by some iPhone reservation notification process got into Bayless’s restaurant Topolobampo for dinner. Topolobampo is one of those places where you need reservations at least six months in advance…not 15 minutes. Not only did they get into the place, Bayless just happened to be there and autographed the cookbook for them. :::::sigh
By the way, they said the meal and service at Topolobampo was extremely memorable and fabulously delicious.
Here’s the Bayless-inspired meal Sean served us for Father’s Day.
I love a good simple guacamole but now Sean’s version is my new favorite. His mixture was inspired from a couple of different restaurants and a couple of ideas of his own. Take a look:
- 2 ripe avocados
- a sprinkle of cumin
- 1 T. jalapeno pepper, seeded, deveined and finely chopped
- a sprinkle of garlic powder
- 1 T. orange juice
- Red onion – diced
- Tomato – diced
- a squeeze of lime juice
Top with pistachio nuts pieces and a dusting of El Guapo. You can also sprinkle on a bit of crumbled goat cheese. Serve with corn chips.
Sean used this great flavored seasoning which I will buy as soon as I can get my hands on some. I know where I can find it in Denver, but also found it on-line at this Mexican Pantry.
A beautiful tuna ceviche. Sushi-grade tuna with all the fixin’s.
The salad was a recipe straight out of “Mexican Everyday”. A delicious, crisp jicima salad with lime cilantro dressing.
The cool fresh salad was a perfect partner for the heat of the adobo chicken he served. A side of grilled pineapple and green beans with a spicy little chipotle chili gleaming in adobo sauce for decoration (or to eat if you’re brave). Beautiful. Sean coated the chicken with adobo sauce from a can of chipotle’s in adobo…
…grilled it on his new Char-broil infrared grill which seemed to work like a charm. The higher cooking temperatures from the grill sears the meat quicker, securing the juices for tender and delicious results.
And how about this dessert! Grilled plantains with a side of cinnamon ice cream and fresh berries topped with walnuts. L-O-V-E-D this.
Those kids can cook!
Bayless Inspired Dinner
It’s What’s For Father’s Day