Test Kitchen - Latino Grill

Saturday night's masterpiece dinner started like most, with a simple morning text between Husband and another friend. 

"Hey Man, why don't we grill tonight?" 

"Sounds good. What do you want to grill?" 

"We need a theme." 

"Let me look at a few books and I'll get back to you with ideas."

The inspiration for this meal came from the cookbook, Douglas Rodriguez's Latin Flavors on the Grill.

From the Coast of Latin America

Appetizer

Honey, Lime & Rum Glazed Shrimp

Prosciutto Wrapped Honeyed Figs

Chili Lime Grilled Cantaloupe
(paired with Reposados)

Main

Grilled Mahi Mahi with Chipolte Mayonnaise

with Roasted Vegetables
(paired with a large selection of wines)

Dessert

Chilled Watermelon & Peach Soup

Review: A salute to the grill masters for an evening of perfectly grilled scrumptious food, dish after dish. Each one was another success taking our taste buds on yet another adventure. The meal began with an explosion of sweet and spicy flavors hot off the grill. Tender shrimp were bathed in a marinade of cilantro, honey, tangy lime and dark rum.

Grilling the cantaloupe brought out a sweetness which was further accented with Mexican lime and chili seasonings.

Figs wrapped in prosciutto and drizzled with honey were roasted in the oven until tender and caramelized. Before serving they were drizzled with olive oil and balsamic vinegar to further enhance the flavor combinations.

Arguments ensued between diners as they declared which dish matched more perfectly with the Reposados. Reposados are similar to margaritas, only made with ginger beer, tequila and lime juice.

After a short respite and a bottle of wine or two the main course was ready.

The homemade chipolte mayonnaise complemented the perfectly grilled and seasoned mahi mahi. This was then paired with grill roasted balsamic vegetables. The balsamic added a surprisingly nice tangy contrast of flavor which accentuated the spicy mahi mahi.

After another short break and a few rounds of Mexican Train Dominoes the dessert was served.

The chilled soup abounded in sweet flavors of peaches, watermelon and honey. If it wasn't for the touch of mint, I'd consider this dessert soup too naturally sweet. Kudos to the prep chef for her dedication in peeling and preparing over 20 peaches and de-seeding & dicing the delicious watermelon. (It was me)

The soup was a refreshing ending to the evening. (Who am I kidding; the evening didn't end. We continued playing dominoes and drinking wine for hours...) 

One last look at the appetizers. They were my favorite course.