Something Savory with Meyer Lemons
I picked up a 4 pack of meyer lemons from trader joe's this week and i'd like to use them in the best "fat chance of finding these in Jersey again" way.. I used to work in a restaurant where we sliced them super thin then fried them, but i'm looking for something not so decadent (i.e. fried) and also not a sweet. Will take any tips my fellowchowhounders have to offer.
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Carb Lover
Jan 27, 2007 01:30 PM
I have only done this w/ Eureka lemons, but Meyer would work well I think...
Toss warm pasta like linguine or spaghetti w/ lots of grated lemon zest, parmigiano, and black pepper. Add minced herb like parsley or thyme if you wish; don't add too much, you want the lemon zest to be the star. Add a little pasta cooking water or olive oil to loosen if necessary. You could add a protein like poached salmon or chicken to make it a one dish meal, but I prefer to serve those separately. I love lemony pasta--enjoy!
P.S. Use the juice for a refreshing lemonade or cocktail to accompany.
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Here's what I'm doing with them tonight . . . I have some squid bodies & tentacles, and some meyer lemons. I'll marinate for a little bit (20 m. or so) in lemon, olive oil & sea salt. Grill until slightly charred. I'll also grill some of the lemons (either halves or quarters). Serve the squid, garnished with the grilled lemon + a bit more olive oil & salt. I'd also garnish with parsley if I had any, but I forgot to get it at the store. This should taste like a little bit of Italian summer, if I do it right! (on the side I'm going to do a bread salad, with tomatoes, basil & mozzarella, + rosemary rustic bread) Have fun!
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rabaja
Jan 27, 2007 12:35 PM
Roasted vegetables get great flavor from thinly sliced meyer lemon added to the mix. Particularly artichokes and parnips. With some thyme and a couple dried chilies it's sublime. With long roasting covered partway through, the lemon slices become tender and completely edible.
Coarsley chopped lemon underneath other pizza ingredients is also very good. -
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Honestly, when I first read Martha Stewart going on about how "You can only find them a few weeks of the year!" I thought she was on crack because we have a tree in the back yard that has them on it year round, and right now has more lemons on it than I can count. I made Ohio lemon pie with a couple two days ago and used the rest of the less pretty ones to make lemonade for guests tomorrow.
On the savory end, I just stuffed a turkey with them and rosemary. Yes, the whole turkey. Makes a great gravy, and if you have it from the garden, there's no extra expense.
That said, if you've only got four of them, and want to showcase the flavor of the pretty things, first cut them in two on a shallow plate because they are juicy and you don't want to waste any juice and steal out a couple of the prettiest slices from the middle of each one, to be used for your water glasses or garnish. Then, take the halved lemons and use them and some fresh rosemary sprigs to stuff game hens. If you want to be extra fancy, sew them shut in the "Marcella's Lemon Chicken" manner and bake, letting them puff up and the lemon infuse the meat, taking the rosemary oil with it. You can omit the rosemary if you want to show off the lemon by itself.
If you were doing this as "romantic dinner for two," that leaves you two halved lemons left. Slice another one up into wedges and make a simple bit of salmon or other seafood and use the lemon for guests to drizzle over to taste.
Your last lemon? Make classic german pork schnitzel. Pound the pork thin, dredge in flour, egg and breadcrumbs, then fry. Serve with boiled potatoes and a clear gravy made by tossing a knob of butter in the skillet at the end and then deglazing the pan drippings with some water. Cut the last lemon into wedges and use this for each guest to squeeze over the schnitzel, salting to their taste. Nothing else is needed except a bottle of hefeweizen which you can add the lemon to as well, traditional accompaniment to this dish.
That's what this Californian would do if he only had four Meyers for savory dishes.
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Carmelizedbunions
Jan 26, 2007 05:48 PM
Good idea, better yet, you cold grill them, ive never done it but bobby flay says they take on a whole new flavor. oh and you could preserve them which would also take them to a new level and you could bring some home(when I say preserve i mean in salt and seasonings.
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Carmelizedbunions
Jan 26, 2007 04:52 PM
Maybe something simple like chicken picatta or linguine with clams. Im thinkin white wine butter garlic shallot capers lemon juice and zest and some flat leaf parsley.
