Papaya Salsa and Balsamic Pearl Onions with Rib-Eye Steak

We had a ripe papaya and pearl onions which needed to be used, and planned this meal around them. It was easy as soon as I found this recipe for papaya salsa:

1 ripe papaya
1 jalapeno pepper- seeded and chopped
1 cucumber- peeled and chopped
1/4 cup red onion- finely chopped
1/4 cup fresh parsley, finely chopped
1 small clove garlic, minced
1 1/2 teaspoons grated lime peel
1/4 cup fresh lime juice

Cut the papaya into small cubes and put in bowl. Add the remaining ingredients and toss to mix. I saved a little bit of the parsley to throw on top to garnish.



For the onions, I used Melissa's Pearl Onions, they came in a large package and I used the first half of the package the other day in my beef stew. I did a little research and learned that they are much easier to peel if you blanch them in boiling water for 3 minutes and then drain.

In a heavy-bottomed skillet, heat 1 tablespoon of olive oil over a rather high heat, but not smoking. Saute onions until browned, about 5 minutes. Add 1/2 cup Balsamic vinegar and 1/4 cup water, stirring occasionally, until onions are tender, about 15 mins. Turn heat down for this process- mine burned a bit, but still tasted good.




Rub just a scant bit of olive oil into steaks, and season to your liking. Sometimes we use Montreal Steak Seasoning and sometimes just plain old salt and fresh ground pepper. Grill the steaks as you normally would, letting them rest for 10 minutes.

TLMM made her famous garlic bread for this dinner. She'll have to do another guest post one day to tell you her ancient garlic bread secret, but for now, pictures will have to suffice!



To borrow my nephew Harry's adjective for his favorite chicken fingers, this dinner was exquisite. The steak with the papaya salsa was to die for! I have never seen TLMM enjoy steak that much! The fruitiness in the salsa was balanced beautifully by the jalapenos, cucumbers and citrus. This would probably be good with any meat or fish, and we plan to try it with all of the above. Doesn't the addition of fruit to any meal make it healthier?...and the eggs.

Robert Is Here!

In the early 1950's, when Robert was 7, his dad had a crop of cucumbers to sell, so he stood Robert on the corner of a field and propped up a sign by him that read "Robert is Here.'' It's 2007, and Robert is still there. Look at what the cucumber stand has turned into!



Located in Homestead, FL, Robert is Here sells smoothies of every imaginable type, most made with unique tropical ingredients. Ice cream with exotic tropical fruit on the side- there are many offerings at Robert's. Everyone recommends the key lime milkshake. There is also beautiful produce - much of it grown on Robert's land and what isn't is grown locally.






We bought one of these, and are waiting for it to ripen!



We bought two of these, one has ripened. Delicious, sweet, creamy inside!



We sampled this, wasn't bad but didn't have much taste- but beautiful fruit!



I found a spot to buy nice tomatoes almost all year round! You'll never hear me whining about the tomatoes in Florida again!!




Avocado honey was our fave!



I am a mustard connoisseur, and bought several varieties!



TLMM, Robert himself and a Mamey Sapote fruit!...and the eggs.

The Rib Recipe from the Lady at Fat Fred's!!!

This is exactly what the rib lady told me to try at home for the best ribs I will ever have in my life!

Two racks of baby back ribs. Rub them with dry rub and put them in the oven at 250 degrees for a few hours. When I think they are nearly finished, mop them with the BBQ sauce of my choice, put them back to back (bone to bone), wrap them in aluminum foil and put them in a styrofoam cooler - cover with a tight-fitting lid. Do not open cooler. Do not use any other type of cooler. Leave them in there for 30 minutes. Then they're ready. She promises these will be the best ribs ever.

We'll try that recipe as soon as we can even think about eating ribs again...and the eggs.