Figs, Please.

Food.

Delicious Food.

I've consumed more delicious food in the past 48 hours than I have all week combined. On Wednesday night LP {"little paul" aka paul kates} and I had a date night. He's been my BFF for years now and we like to go out for niccceee dinners. We were all excited to eat @ DUNE in Margate but it was CLOSED. Their current schedule is Thursday thru Saturday...so not to worry, we will return. Their menu looks delightful, delicious and healthy - and from the photos that I've seen and the reviews that I read, the place is cute to boot! Lost for a dinner destination, we called up my good friend Chris Paisley who was working just a few blocks down the road. Paisley is a Margate Fireman, and one of the best bartenders in the nation. He gave us a few recommendations for restaurants in Ventnor, and we ended up at one of his favorite restaurants: Domenico's. It was scrumptious. LP and I started with the two appetizer specials: grilled baby octopus and roasted figs. The figs get an A+! They were stuffed with bleu cheese, wrapped in prosscuito, roasted in the oven and then topped with a balsamic reduction. The octopus was good, but kinda missed the mark. It was served over a toasted baguette in a red sauce with shitake mushrooms and capers. It was a bit too salty, but all in all it wasn't an awful dish. For entrees I had the Lobster Sinatra and LP had the New York Strip special. Damnit, Paulie won. He always wins!! The strip was melt-in-your-mouth delicious...topped with THREE huge seared diver scallops, served over the most delicious herbed mashed potatoes that I have ever had. To top it all off we ended with two cappuccinos and two freshly made- freshly stuffed cannolis. MMMM. Friggin delicious. I had to be rolled out of there. Once again, LP and I were the last ones to leave the restaurant. Oh man.

Now, stroll ahead to Thursday night. We were invited to a lovely dinner party at the Bourgeious's house. Everyone was to bring something along so I proud a cheese tray {olives, artichokes, roasted reds. parmesan reggiano and stilton cheese w/ apricots. apples and grapes. and my famous honey spicy roasted nuts*see recipe below}. I also brought a salad: roasted figs with goat cheese, caramelized onions and pecans...tossed in a honey/lemon vinaigrette. Muy good. We had a fantastic time, ate some delicious food {grilled shrimp and homemade spaghetti with crab meat!}, and indulged in some great conversation!

I'm going to share with you the most delicious salad recipe of all time:

Roasted Fig Salad with HoneyLemon Dressing:

• 2 figs per person
• spring mix or spinach {i heaping handful per person}
• handful of fresh parsley + basil
• caramelized onions {optional}
• goat cheese
• salt + pepper
• honey
• lemon

Here's what you do.... preheat the oven to 400 degrees. While you are waiting rip up the handful of fresh parsley and fresh basil into the spring mix....if you want to add a bit of fresh mint you can do that too. Top the salad with some carmelized onions - about one tablespoon per salad. slice of a decent hunk of goat cheese and place in center of salad.

Dressing: Figure about one tablespoon of honey per person {per salad}. The honey to fresh lemon juice ratio is 3 to one...so for every 3 tablespoons of honey add the juice of one small lemon or half of a large lemon. Also, add about a tablespoon of water. Heat up the dressing just for a second, then whisk it together. Serve dressing warm.

Slice an X into the bottom of each fig. Place on baking sheet, drizzle with olive oil, a little dash of salt and pepper - and then roast in the oven for 15 minutes. Immediately after removing them from the oven place two on each salad. Drizzle salads with dressing and VOILA! I'd recommend topping with a bit of fresh ground pepper. mmmmm. figs.

Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. They are lusciously sweet with a texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds. California figs are available from June through September; some European varieties are available through autumn.

Figs grow on the Ficus tree (Ficus carica), which is a member of the Mulberry family. They are unique in that they have an opening, called the "ostiole" or "eye," which is not connected to the tree, but which helps the fruit's development by increasing its communication with the environment. Figs range dramatically in color and subtly in texture depending upon the variety. The majority of figs are dried, either by exposure to sunlight or through an artificial process, creating a sweet and nutritious dried fruit that can be enjoyed throughout the year.

Figs are thought to be originally from small Asia and are one of the first fruits cultivated ever.

It is said that humans could live on Figs alone as a source of food -- such is the goodness and nutrition in the fruit!

Figs are a rich source of calcium, iron, magnesium, Vitamin B6, and potassium. Figs are low in fat and high in fibre. They provide more fiber than any other common fruit or vegetable.
Figs have many health benefits. Fresh and dry figs are high in pectin, a soluble fibre that can reduce blood cholesterol.