I planted a black jack fig tree five years ago and it's becoming a true thing of beauty. This year we are having a bumper crop. Have you ever had a fig right off the tree warmed by the sun, it is magical. It's my college girls last week at home and I'm planning on spoiling her rotten. She loves ahi tuna and I can't think of anything better than pairing it with some of our fig bounty.
When I think about what inspires me to cook, I'm always lead straight to nature. Sometimes I think I should be wearing Birkenstocks, but then my brain goes straight back to a horrible memory of my high school English teacher who wore them with her hideous feet; and where I'm heading with this no one knows.
As far as this recipe goes, it's as simple as it gets. I got some 2" thick ahi steaks, put a drizzle of extra-virgin olive oil on them and a generous amount of freshly ground black pepper and kosher salt. Heated up the grill and just gave them about 3 minutes on each side, I love them rare in the middle. I had some Bartlett pears that I had picked up at the farm stand and some feta in the fridge. I added some of my beautiful figs and some baby greens and drizzled the whole thing with a Dark Cherry Balsamic Vinaigrette.
Dark Cherry Balsamic Vinaigrette
1/4 cup cherry puree, or you could reduce some juice
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
1 clove garlic
If your cherries aren't sweet enough add a touch of sugar. I just threw everything in the blender and pulsed until it emulsified.
The girls and me sat outside and enjoyed the evening. I've been mentally blocking the fact my baby is leaving. I'm going to miss evenings like this; food always tastes better when it is shared with the ones you love.