[1]With Honey Broiled Grapefruit comes the launch of SSD — Simply Spectacularly Delicious. This category is reserved for glorious concoctions that don't merit full-blown "recipe" status (the recipe in the headline is for SEO purposes). When the title of the dish is pretty much the recipe I think there are other books and websites better suited to instruct. E.g. a BLT is a BLT and if it needs a recipe I bet it's not a true BLT. Ditto roast chicken and other classics such as spaghetti with olive oil, garlic and red pepper flakes. Each spectacularly delicious and each a reflection of the cook's skills and preferences.
Sure, one must start somewhere if one has no idea what a sandwich is. Step-by-step instructions are necessary for those whom BLT constitutes an indecipherable, baffling acronym. So God bless and good luck, that's what Google is for.
Who am I to judge? Even the simplest recipes written in the present tense would be a huge challenge in either French or Spanish, the only two languages I have any understanding of whatsoever. Trial and error is often the best teacher anyway. Early on I found that that 2 lbs. of pasta need more than two quarts of water to cook. And using chili oil for a stir fry is a very, very bad idea. When the oil vaporizes the only reason guests will return after emergency evacuation will be to collect their belongings before fleeing permanently. This I know to be true.
I was introduced to broiled grapefruit during a college-era stint waiting on tables at The Provinces restaurant in the Breckenridge Inn, across Clayton Road from Plaza Frontenac in suburban St. Louis. The hotel and restaurant have changed names since, not surprising as my time my college years bridge the Carter and Reagan administrations.
[2]My best advice is to get a good grapefruit knife [3]which makes freeing the segments from the membranes quick work. Much as I love extra cutlery I've never come across a serviceable grapefruit spoon so don't go there. I got my grapefruit knife from Loaves and Fishes [4]in Bridgehampton along with some excellent instructions about proper chef knife usage. Old dog/new tricks: affirmative. Flavorful honey counts, this artisanal Catskill Provisions [5] raw honey was a gift from the lady bee-keeper. Pink grapefruit is prettier than plain and a candied rose petal in the center is a pretentious little flourish so you know I whole heartedly encourage it.
Broiled Grapefruit is a welcome addition to your breakfast/brunch bag of tricks. At the restaurant it was an appetizer on the dinner menu. Folks see things differently in the provinces I suppose.
Lastly, to soften the severity of the opening of this post, following are instructions for segmenting grapefruit halves lifted verbatim from Williams Sonoma [6]: "Using a serrated grapefruit knife or a small, sharp knife, loosen the grapefruit segments in each half by first carefully cutting between the fruit and the peel and then by cutting along either side of each segment to free it from the membrane. Leave all the segments in their shells. Place the halves upright in a baking dish."
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[11]As for the all the rest, to borrow a classic line from Mommy Dearest, "You figure it out."
Bon pamplemousse!