 |
 |
 |
 |
 |
 |
 |
 |
 |
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.
|
|
| |
 |
|
Lake Austin Spa & Resort
October 15, 2008
Austin, TX
Lake Austin Spa & Resort has only 40 guest rooms all situated along the water, a...
READ MORE |
Chef Rick Speaks to Students
October 14, 2008
Texas Culinary Academy, Austin, TX
Chef Rick has traveled across the country sharing his kn...
READ MORE |
Chicago Gourmet
September 27, 2008
Chicago, IL
The first for Chef Rick and the city of Chicago, Chicago Gourmet, this spectacu...
READ MORE |
StarChefs Congress
September 14, 2008
New York, NY
StarChefs Congress was a three-day culinary symposium held September 14 -16 wh...
READ MORE |
Cakebread American Harvest Workshop
September 6, 2008
Napa, CA
Along with other top chefs and some of the country’s best artisan food purveyors, ...
READ MORE |
Central Market Cooking Schools Tour
August 11, 2008
Texas
Whatever your level of expertise is in the kitchen, you’ll always learn something new...
READ MORE |
Chef Rick visits Emmonak
June 19, 2008
In June, Chef Rick flew up to one of the most remote parts of Northern Alaska, Emmonak, with a PBS s...
READ MORE |
Gourmet Magazine Review: Fish Without A Doubt
June 1, 2008
Beginning with the June 2008 issue, Gourmet Magazine featured the new Gourmet Cookbook Club selectio...
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.
|
|
|
|
