Tag Archives: kalamata olives

whole fish red snapper

I’ve recently started visiting my local OK so not so local Whole Foods Market OK so I’ve really only been twice. It’s 45 minutes away but from where I live most things are 30+ minutes away. I’ve heard a lot of chatter about Whole Foods; one of my friends calls it Whole paycheck so I was pretty hesitant to check it out. A few weeks ago we were cooking a World Wide Wednesday meal from Croatia and they have a local cheese that; us being cheese lovers really wanted to try; it is called Paski Sir aka as Pag Cheese which was tooted as being the best cheese in Croatia. I googled where to get it it and guess who had it in stock; yup off to Whole Foods I went. I headed directly to the cheese section and started looking for Pag cheese, the guy behind the counter was extremely knowledgeable and not only knew what my scribbled note said he said oh wait I have a fig spread also from Croatia that would go very nicely with my Pag cheese.  I was very impressed.

ham hock and lentil soup 015

So on my second trip to Whole Foods; I took my daughter for her first visit and we walked by the meat and fish counters. I see why my girlfriend calls it whole paycheck, so many things to choose from.  I have always; well not “always” wanted to try cooking a whole fish and why not a Red Snapper; it is a wonderful flaky white fish and I don’t see it a lot at my usual market; I wish we had a local fish market.  Me never having prepared a whole fish before; this was going to be way out of my comfort zone. At least I thought it would be, yeah it kind of was but I prevailed. While I was pretty nervous and wanted to do the snapper justice, I had the butcher clean and scale the fish for me. I got them home; I bought 2 to feed the 4 of us; Abbi remembered her Anne Burrell cookbook had a red snapper recipe here we go.

 

If you are a little adventurous I recommend giving this a try. It was fairly easy, great flavor and a little bit of a show stopper.

Red Snapper

3 or 4 large potatoes Yukon gold  works well; I used some the ones I had in my garden, sliced 1/8 inch thick I used my mandolin.
6 cloves garlic (4 finely chopped; 2 smashed)
1 bunch fresh oregano (half finely chopped; half as whole sprigs)
1/2 cup pitted kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3 -pound red snapper or bass, scaled, gutted and gills removed (have the butcher do this for you)
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine

Directions
Preheat the oven to 400 degrees F.

In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Spread out in your roasting pan that is large enough to hold the fish. Roast in the oven for 20 minutes. Set aside to prep the fish.

 

ham hock and lentil soup 009

ham hock and lentil soup 010

ham hock and lentil soup 011

Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.

ham hock and lentil soup 018

ham hock and lentil soup 016

Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes or until the eyeballs pop out – yes that is what I said and I was skeptical at first but now I’m a believer

ham hock and lentil soup 019

Remove the skin and bones and serve the fish over the potatoes.

ham hock and lentil soup 021

Harvest Roasted Chicken – A must try

This dish is a must try!  I can honestly say those words and truly mean it. My daughter found this recipe and made it for dinner a few years back. Talk about a tough audience; my guys are extremely vocal when it comes to food and I am not shy about voicing my opinions either. Olives are not exactly eaten in abundance in my home to say the least. Cooking grapes we were also not sure we were going to be on board with that concept either.

harvest chicken 012

Since we have all been asked to try things out of our comfort zone; especially over the last few years; we were going in with an open mind. Or at least I was, again my guys what can I say, won’t go down without a fight. My kitchen is most definitely the heart of my home, we all hang out on the island which had two levels, the bar height is where we eat and the counter top height is our prep area. When you are making something someone is a little on the fence about, they tend to watch very closely what you are doing.

My daughter rose to the challenge and hit it out the park. Dinner was just plain delicious, had she not made this for us, I am positive I would not have had the courage to make it. Since then I have not only made it a few times for my guys and even for company. I have taught this dish in one of my classes that I hold in my home.

The combination of the olives, grapes, shallots with the white wine and chicken stock plus the last sprinkling of fresh rosemary just melds beautifully in your mouth. I strongly suggest making this dish; it comes together quite easily; especially if you purchase the chicken already cut up in pieces, with minimal ingredients and you could have it on the table in just about 45 minutes.

harvest chicken 003 harvest chicken 007 harvest chicken 008 harvest chicken 011

Preheat oven to 450’ with the rack in the middle of your oven

3-4 lbs chicken cut up – you can also use parts – thighs, drumsticks and/or breasts – bone in and skin on

Kosher Salt

Freshly cracked black pepper

1 Tbs olive oil

1 cup seedless red grapes

1 cup or jar pitted Kalamata olives

2-3 shallots thinly sliced

1 cup dry white wine

½ cup chicken broth

1 Tbs finely chopped rosemary

Pat chicken pieces dry, season well with salt and pepper.

Heat oil in an ovenproof 12-inch heavy skillet (cast iron if you have it) over medium-high heat until it shimmers

Working in batches, brown chicken, skin side down first and turning them over once, about 5-7 minutes per batch

Don’t move chicken until it releases itself and is nicely browned

Return the pieces to the pan, skin side up, and surround the pieces with grapes, olives and shallots.

Roast chicken in the oven until It has cooked through and the juices run clear, about 20-25 minutes

Transfer the chicken, grapes and olives to a platter, then add wine and chicken broth to the pan juices in the skillet

Bring liquid to a boil, scraping up any brown bits, until it has reduced by half, 3-5 minutes

Pour over chicken and garnish with rosemary

Recipe adapted from the Smitten Kitchen cookbook 2012