With grilling season in full swing, I felt it was time to combine a few different cooking styles to form a dish that breaks away a little bit from traditional grilling.
I started off with some boneless thighs which I seasoned lightly and then tossed on the grill. While on the grill, I basted them with a combination of balamic vinegar, honey, and chili powder. Upon completion I put them on a cutting board and cut into small pieces/strips and set aside.
In my double burner griddle, I poured in a little oil and a teaspoon of butter and put the heat on low. I then tossed in some diced garlic and let simmer for 1-2 minutes. I then tossed in some broccoli and let cook for a few minutes and then tossed in some cooked baby shrimp. At this point, I added in 2 more teaspoons of butter, 1/4 cup of diced up parsley, and stirred around. I When it was close to being done, I threw in the chicken, some heavy cream, and grated on some fresh pepito cheese.
After the cavatappi was done cooking in a separate pot of water, i drained it, poured in the mixture with the sauce, mixed well and served.
A big part of my summertime eating experiences is broadly characterized under the category of seafood. However there are a few specifics which to me are part of what is defined as genuine summertime meals and tonight’s dish is one of those.
Most of the time I would be fine with either a fish filet or fish portion. In this particular instance, I must have the whole Branzino aka European Sea-bass aka Bronzini. My take on it tonight was rather simple. Butterfly cut the whole body, I sprinkled in some ancho chili powder, some pink salt, layered inside some organic pea shoots and thin slices of fresh lime and then closed it up. On top I made some thin lemon slices and topped with halved heirloom tomatoes. This was then broiled in the oven with a coastal white wine/ olive oil blend.
My first side dish was broccoli rabe with shiitake mushrooms and coriander seeds. Initially the rabe and mushrooms went into a pot of boiling water for 1-2 minutes. It was then drained and placed into ice water. In a pan I added in some butter, coriander seeds, pink salt, sliced garlic, and sauteed the garlic. Upon slightly browning of the garlic I added in the rabe and mushrooms and sauteed them in the pan for a few more minutes.
My second side dish was golden mashed potatoes. A rather simple dish with a few added flavors of truffle infused olive oil and some fresh asiago cheese. This was then topped with some organic pea shoots.