Leawood Native. Creator. Culinary Storyteller. Home Entertainer. Recipe Developer. Lover. Friend.
I’m Lindsey Bishop Clark, the owner and founder of Dish Beautiful.
I am a creator, writer, home entertainer, recipe developer and culinary storyteller. My motto is “Make it beautiful.” I tend to live and breathe that motto in everything that I do but especially in the kitchen and on a plate. My food is mostly healthy; however, I am never afraid to throw a little butter, cream or sugar at a situation, so you’re going to get a little bit of everything.
I like to use simple, attainable ingredients that lend themselves to bright, fresh, clean flavors or that warm your soul from the inside out. I feel this style of cooking stimulates the senses and always leaves you hoping for leftovers or wanting to make it again and again. I think we eat with our eyes as much as we do with our mouths, so why wouldn’t we make something that looks as equally beautiful as it tastes?
I want you to find beauty and inspiration, confidence and creativity, love and passion and of course, really really good food!
Welcome to Dish Beautiful.
Crispy Pork Belly with Marinated Peaches
1 ½ lb. pork belly
¼ cup basil, ribboned
½ cup Buffalo mozzarella
1 whole lemon, juiced
1 T. honey (plus more for coating pork belly)
½ cup grapeseed oil (or other neutral flavored oil)
1 ½ tsp. red pepper flakes
Salt, pepper to taste
Preheat oven to 425 degrees. Drizzle pork belly generously with oil, salt and pepper and place on a foil-lined baking sheet. Bake for 35 minutes then reduce heat to 325 degrees and bake for 20 more minutes.
Meanwhile, add lemon juice, honey, oil, red pepper and salt and pepper (to taste) to a bowl and stir. Slice peaches and add to the marinade. Toss to coat.
Once the pork belly is done, set the broiler to high and broil for one minute.
Slice pork and plate over marinated peaches, top with Buffalo mozzarella, basil and salt and pepper.
Paiche with Pickled Watermelon Salad
1 lb. Paiche or other white fish (cut into ¼ lb. filets)
2 cups watermelon, cubed
1 serrano pepper, thinly sliced (or half a pepper depending on desired heat level)
2 watermelon radishes, thinly sliced
1 tsp. black sesame seeds
¼ cup red wine vinegar
½ cup grapeseed oil (or other neutral oil)
3 T. grapeseed oil, for cooking
Salt, pepper to taste
Let fish rest on the counter to come to room temp, about 45 minutes. Meanwhile, prepare the salad. Add watermelon, radishes, serrano, oil and vinegar to a bowl and let marinate in the fridge.
Add oil to pan and place over medium-high heat. Pat the fish dry with a paper towel and season with salt and pepper. Once the oil is shimmering and pan is almost screaming hot, carefully add the fish to the pan. Pan fry for 4-5 minutes on each side.
Plate watermelon salad on each plate and lay fish over the top. Finish with a bit of the juice from the marinade and top with a touch of black sesame seeds and sea salt.