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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.
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 BACK TO STORIES |
| Niman Ranch Farmer's Appreciation Dinner |
| September 21, 2009 |
| Chef Rick Moonen and his Executive Chef, Adam Sobel cruise on over to the Niman Ranch Hog Farms in Thornton, IA for an experience of a lifetime, one they are still talking about. Rick and Adam were both invited to cook at the Farmer’s Appreciation Dinner where Niman Ranch farmers are recognized and scholarships are given to the high school students of this community. Chefs from all over the country came together to put on a spectacular dinner, where Pork was showcased in many different ways, truly bringing a connection between the land, the farmer, and the chef.
As part of the experience, Chef Rick and Adam were able to visit the Willis farm and see first hand how the hogs are raised outdoors, free to roam in their pastures, and really how that translates to the taste of the pork on your plate! The great deal of care each farmer provides to their animals truly identifies Niman Ranch farmers as one of a kind!
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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.
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