Not Your Typical Fair Fare

Last Sunday we once again headed to the Lexington Lion's Club Bluegrass Fair. We had gone last year because Brad was new to Kentucky and was intrigued with going to the local fair. I had not been in a loooooooong time and wanted to check it out.

We found the expected and typical fair food.






But we passed it up because last year we found this row of taquerias in a section of the Fair midway devoted to the Fiesta Meijicana! held as part of the Fair. This is where I got to have tacos al pastor for the first time. Oh my are they heavenly. And I really wanted them again.


But as you can see we were a little too early. Most of the taqueria stands were just starting to stir and gear up for the evening's festivities.

A tray of mangoes on sticks waiting to be peeled and turned into sumptuous 'flowers'.



But these luscious pork filled bits of goodness were nowhere to be found. (This is a pic of my plate from last year).

Disappointed that we were likely going to miss having these amazing tacos we wandered in search of food. We were starving and just about to settle for a something on a stick when I spotted this sign. Eureka!!

We walked up and were greeted by the friendliest folks who explained dishes and made suggestions.

The spread at the Nicaraguan Grill stand

My plate

The chicken was perfectly cooked and enhanced by a lovely chimichurri. The maduros --sweet ripe plaintains--were not too sweet and were reminiscent of a sweet potato but so much milder. The rolled tortillas contained shredded seasoned beef. It was a little oily but very good.

Brad's plate

Upper left corner is the gallo pinto --a beans and rice dish that is ubiquitous in Nicaragua apparently. This is a rather bland version compared to what I am used to with Cajun red beans and rice but it was good. Upper left is a cabbage 'salad'. It's vinegar based brine made it crisp and refreshing. Lower right is the cerdo asado--baked pork. It was luscious in that way that pork can be when it is allowed to bake long and slow. The seasonings were spicy without being hot. Finally lower left is the yuca--boiled cassava. Described by our cheerful server as tasting 'like a potato' I'd have to say it was interesting and good and I could get used to it quickly. The chimichurri was suggested by the server to give it a punch and we were glad we took her up on it.

We ate it all and were happy with the find. To top it off all of this food was a grand total of $13.

The Nicaraguan Grill has been in Nicholasville but they are moving to Lexington over the next few weeks. They have not quite settled on a location but as soon as I know you can bet we'll be there to try some more of their tasty dishes. And of course I'll fill you all in too!

You don't have to wait though--the Lexington Lion's Club Bluegrass Fair runs through Sunday. The Fiesta Meijicana! is on again this weekend and you can try both the Nicaraguan Grill and get tacos al pastor.

You do not want to miss it.

Spice and Herb Crusted Grilled Salmon with Mango Salsa

What would a foodie --or a food blog for that matter-- be without at least one recipe for this ubiquitous combination?

While it's not new to foodies it is new to my husband, Brad, who is used to eating his salmon blackened or not at all.

I was determined to make a grilled salmon that would give him the flavor punch he enjoys. It was just a bonus that by grilling it I would also skip filling the house with smoke.

He had also never had mango salsa--and wasn't too keen on trying it. However seeing as he is a big fan of the flavor profile of regular salsa I thought I'd put some on his plate and see. Besides I LOVE it and after seeing the perfectly ripe mangoes --a rarity here unfortunately--I had to have some.


We scored this beautiful wild caught Sockeye salmon at The Fresh Market. It was a little pricey that day but well worth it for the quality. This is about 1 1/2 lbs. On the flesh side I dusted it heavily with ground corriander, smoked Spanish paprika, freshly ground peppercorn blend, ancho chile powder, dried basil and dried thyme.

I scored the skin side, drizzled on some olive oil and dusted them with the corriander, peppercorn, paprika and chile powder.

They went onto a hot grill skin side down for about six minutes. I then flipped them onto a sheet of oiled foil again over the hot grill to get a nicely done top side.

Leave the skin on until you are ready to take them off the grill--it took about 3 minutes to get the color I wanted. These filets were moist and perfectly cooked with a nice flavor burst that enhanced rather than overwhelmed the luscious taste of the fish.

The mango salsa is easy and so fresh and lively on the plate. This makes enough to keep a little.

2 ripe mangoes, peeled and chunked
1 cup diced Vidalia onions
1 cup orange bell pepper, diced ( you can use red)
2 jalapeno peppers, diced ( you can vary the heat by how many seeds you leave in)
2 TBs cilantro, chopped
juice of 1 lime
1/4 tsp sea salt then to taste

Mix everything together well and chill. Stir before serving.

We bought blue cheese potato salad at The Fresh Market. It's delicious decadence was a fine counter balance to the zing of the salsa. Brad loved the fish--he had two helpings. He also truly enjoyed the salsa.

That made me smile.

This is an easy meal for two. I enhanced it with a glass of the Starborough Sauvignon Blanc.

I hope you enjoy it too.

Summer In Your Mouth

If you are looking for a refreshing and light side for your Fourth of July barbecue this tomato, cucumber and Vidalia onion salad always fills the bill.

The cucumbers came from nearby Bourbon County, the tomatoes from Grainger County, TN, the onions from Vidalia GA and the basil from my backyard.

6 ripe tomatoes, chopped
4 cucumbers, peeled and chopped ( seed if needed/desired)
2 cups chopped Vidalia onion
@1/4 c. fresh basil leaves, chiffonade
3-4 TB EVOO fruitatto
4-5 TB Balsamic vinegar
1 tsp sea salt then to taste

Add the first four ingredients to a large mixing bowl. Dress with the oil and vinegar and mix well. Add salt and mix well again. Adjust dressing to taste.

Refrigerate and serve well chilled. Stir before serving.

The basil is African blue basil. It is my absolute favorite and incredibly easy to grow. It is very hardy and the flavor is intense. It makes a beautiful and vigorous addition to your herb garden.

Tomorrow we'll head to Lexington's Fourth of July Celebration. This year the Lexington Farmer's Market will actually be a part because of it's relocation to Cheapside Park. I am really looking forward to the whole experience.