 |
 |
 |
 |
 |
 |
 |
 |
 |
A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
|
|
| |
 |
|
Restaurant Week
August 31, 2009
Las Vegas Restaurant Week is a week long celebration of fine
dining starting August 31st and endin...
READ MORE |
Fishing for Lunch
July 30, 2009
RM’s midday menu splashes down as one of Vegas’ absolute best
Please visit
READ MORE |
UNLVino
April 18, 2009
UNLVino® – Always Tasteful…
Southern Wine & Spirits of Nevada celebrates the 35th Annual ...
READ MORE |
DISH Las Vegas – Three Square
April 3, 2009
Top Entertainers, Culinary masterminds, Gourmet food has never been this exciting.
READ MORE |
The Great Pit Ball Event
March 14, 2009
Red Carpet Movie Premiere, Art Show, Gourmet 11 Course Meal prepared by the nations top chefs, and B...
READ MORE |
Food Network South Beach Wine & Food Festival
February 19, 2009
Chef Rick will be appearing at the Wine Spectator’s Best of the Best on Friday, February 20th.
...
READ MORE |
Gourmand Cookbook Awards 2008
December 18, 2008
Edouard Cointreau founded the World Cookbook Awards in 1995, renamed Gourmand World Cookbook Awards ...
READ MORE |
|
|
| |
|
| |
 |
FENNEL SALAD
This all-purpose salad is great with all kinds of fish dishes.
Serves 4
2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and sliced as thin as possible (use a mandoline or vegetable slicer)
1/2 red onion, sliced as thin as
possible
Coarse salt
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
4 kalamata olives, pitted and minced
Toss the oranges, fennel, and onion together in a bowl with salt to taste, the lemon juice, 1 tablespoon olive oil, and the juice left from segmenting the oranges. Cover and refrigerate until very cold.
When you’re ready to serve, toss the salad again. Toss the olives with the remaining 1 tablespoon olive oil and scatter over the salad.
VARIATION
While I love the combination of fennel and orange, sometimes I want the perfume of truffles. Slice a fennel bulb on a mandoline or vegetable slicer. Season with salt and white pepper and dress with 3 tablespoons olive oil, 1 1/2 teaspoons truffle oil, and the juice of half a lemon. Toss. Add 1/4 cup freshly grated Parmesan and toss again.
If you’d like, add thinly sliced hearts of palm or thinly sliced raw baby artichokes.
|
|
|
|
