Even a rich sauce like beurre blanc can't compete with a zestier Meyer lemon-infused variation, as David Cordúa proved with his last-minute ingredient alteration on a corn and crab tamale dish highlighted for a Wine Dinner at Américas River Oaks.
The Executive Chef of Development at Cordúa restaurants made the switch for the special Dec. 20 event because the lemons "are great with crab. Meyer lemons pair great with rich flavors such as the butter for a lemon curd or aioli for crab cakes. Even when they are not in season, Meyer lemon oil on vegetables or seafood is fantastic," he said.
It's November, which means it's peak season for this fruit through January. Houston chefs such as David Cordúa and Chris Shepherd of Catalan restaurant incorporate Meyer fruits into their pastries and entrees, which you can recreate with your own supply at home.
Smaller, rounder and thinner-skinned than a traditional lemon thanks to its hybrid mandarin orange-lemon genes, the Meyer lemon is described by Cordúa as "more subtle and lower in acidity so you pick up more of the fruit."
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