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Artichokes

Grilled Artichokes with Crab Filling

 

Grilled Artichokes with Crab Filling2

My grill broke last summer. We were in the middle of a move, and I still held onto the hope that we could fix it, so it wasn’t replaced. In Southern California, grillin' isn’t just a summer activity, it’s a year long love affair, making an entire 13 months sans grill a really long time to deprive myself of the chard glory of fire cooked food.

We just replaced it this past weekend and I can’t get enough of it. I had been trying to satisfy my urge to grill via my grill pan. Although it is a pretty fantastic pan, after making this corn on my stove top in a grill pan I couldn’t take it anymore, I had to have the real thing. I think I’ve officially reached Grill Junky status, lets hope I can keep it under control.

Hope you don’t mind too much, but I’ll be posting my grilling adventures over the next few weeks. And probably well into fall.

Grilled Artichokes with Crab Filling

My favorite pinterest board right now is my Grillin' like a Villain. Feel free to post links to grilled food I should be aware of!

Chicken and Beer Summer Stew

Prep Time: 8 minutes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

  • 2 tbs olive oil
  • 4 chicken thighs, cut into cubes
  • salt and pepper
  • 1 red pepper, julienned
  • 2 carrots, peeled and sliced into coins
  • 1 shallot minced (about 1/4 cup)
  • 1 tbs flour
  • 1 cup white ale
  • 1 ear of corn
  • ½ cup shelled English peas
  • 1 tbs fresh lemon juice
  • ¼ cup heavy cream
  • ¼ tsp turmeric
  • ½ tsp salt
  • 5 leaves of basil, sliced into ribbons
  • 1 loaf crusty Italian bread for serving

Directions

  1. Heat olive oil in an enamel cast iron pot or Dutch oven.
  2. Sprinkle salt and pepper on chicken cubes.
  3. Once the oil is hot but not smoking add the chicken, cook until browned on all sides, about 8 minutes. Using a slotted spoon, remove chicken from pot.
  4. Add red peppers, carrots and shallots (plus additional oil if the pan is dry), cook until vegetables have started to soften, about 8 minutes. Add the garlic and cook for about 30 seconds.
  5. Sprinkle with flour, add the beer, scrapping to deglaze the pot, making sure the flour is well combined without lumps.
  6. Add the chicken back into the pot along with the corn and peas.
  7. Reduce heat to maintain a low simmer, cover with the lid at a vent and allow to simmer for ten minutes.
  8. Stir in the lemon juice, remove from heat.
  9. Stir in the cream, turmeric, salt and pepper. Sprinkle with basil.
  10. Serve with bread.
https://domesticfits.com/grilled-artichokes-with-crab-filling/

 

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Salt Roasted Whole Fish with Grilled Artichokes

Salt Roasted Whole Fish with Grilled Artichokes

It’s been a strange few weeks for me, cooking wise. I’ve been getting back to the food I love, remembering why I ever picked up a whisk in the first place, challenging myself as a cook and remembering the food I fell in love with. If you follow my other blog, you are aware of this shift I’ve taken.

I’m happy, and relived in a way, chasing the Traffic Dragon is exhausting and cooking what I love makes me happy, and for the first time in a while I’m excited to share a dish.

Salt Roasted Whole Fish9

The first time I ever had a salt packed roasted anything was while traveling through Italy as a broke college student. I’d worked three jobs and saved for six months to send myself over seas and had ended up in the small city of Trieste. I’d wandered into a restaurant that was far too fancy for my tiny budget. I saw pesci listed on the menu and just pointed to it. There weren’t any prices on the menu and I just hoped that the fish I order wasn’t too expensive.

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What came to my table was a salt packed whole fish on a cart. I panicked for a second and then decided to order a glass of wine and enjoy it. It ended up costing $60, a small travelers fortune, but it was worth it. I lived off bread and cheese for a week, but I’ll never forget that fish.

Lately I’ve been trying to remember food I’ve fallen in love with and that fish came to mind. It’s a classic, old world, technique that isn’t used much in the US, but it’s brilliant at locking in flavor with zero added cooking fat.

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I found a video online by Tom Colicchio about salt roasted fish, just like the one I had in Italy. It paired well with the artichokes, and grilling is my absolute favorite way to make artichokes now, something you need to try this summer if you get a chance.

The fish is simple. Just start with a whole fish that’s been gutted. Most markets sell these cheaper than large fillets because there is less labor involved.

Mix the salt and the egg white, make a bed of salt on an oven safe serving platter (or rimmed baking sheet)

Salt Roasted Whole Fish

 

Put lemon and herbs in the cavity, then pack the remaining salt around the fish before roasting.

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It comes out of the oven a light golden brown and steamed to perfection. Very impressive, and pretty easy.

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For the artichokes, just cut them in half down the center

Grilled Artichokes

 

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Use a melon baller and a sharp paring knife to remove the hair and the purple leaves, then boil for 25 minutes,

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baste with melted butter and grill until you get those beautiful grill marks.

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Citrus Cooked Scallops with Smoky IPA Parsnip Puree and Beer Pickled Jalapenos

Yield: Yield: 4 appetizer portions

Ingredients

    For the Scallops:
  • 8 scallops
  • ½ tsp salt
  • 1 cup fresh squeezed orange juice (about 2 large oranges)
  • 1/2 cup fresh lemon juice (about 2 large lemons)
  • For the Parsnip puree
  • 1 lb parsnips, peeled and sliced into 1 inch slices
  • 4 tbs butter
  • ¼ cup IPA
  • ¼ tsp salt
  • ¼ tsp smoked paprika
  • Beer Pickled Jalapenos (recipe to follow)

Directions

  1. Place the scallops in a small bowl, sprinkle with salt.
  2. Pour orange juice and lemon juice over the scallops (scallops should be submerged) cover with plastic wrap and refrigerate.
  3. Allow scallops to “cook” in the citrus for 3 hours and up to 6, or until the scallops have turned white.
  4. Cook the parsnips in lightly salted boiling water until fork tender, drain.
  5. Add parsnips to a food processor with remaining ingredients, process until smooth (add additional beer or water for a thinner consistency).
  6. Remove scallops from citrus, allow to drain and dry on a stack of paper towels.
  7. Plate puree, top with scallops, and then one to two pickled jalapenos on top of each scallop.
https://domesticfits.com/salt-roasted-whole-fish-with-grilled-artichokes/

Adapted from Tom Colicchio Master Class: Salt Roasting Fish (video includes tips for serving)

Beer Pickled Jalapenos

Ingredients

  • 2 tbs sugar
  • 1 tbs salt
  • ½ cup vinegar
  • 2 tbs water
  • 1 cup beer (I used an IPA)
  • 6 large jalapenos thinly sliced

Directions

  1. In a saucepan over medium high heat, add the sugar, salt, vinegar and water. Stir just until the salt and sugar have dissolved, remove from heat. Stir in the beer, pour into a jar.
  2. Refrigerate until cold, about 20 minutes.
  3. Add the jalapenos to the jar, replace the lid and refrigerate for at least 24 hours.
  4. Jalapenos will last for several weeks.
https://domesticfits.com/salt-roasted-whole-fish-with-grilled-artichokes/

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Beer Steamed Stuffed Artichokes & How to Stuff an Artichoke

 

Here’s my artichoke. We’re going to gut him and stuff him with bacon.

And then cook him in beer.

 

 

The first step is to trim. Start with peeling off a few layers of the outside leaves They’re tough and not very good, don’t feel bad about getting rid of them.

And if your artichoke has a long stem, trim it so that it can stand upright, with its leaves pointed at the sky. That will come in handy later.

Then you are going to cut off the pointed tip of the artichoke.

 

Then use a pair a kitchen sheers, (or, lets be honest regular scissors will be fine) to trim the pointed tips off of all of the leaves.

 

Starting at the outside and working towards the inside, pull the leaves outward.

 

Once you get to the inside leaves that are yellow and purple, you are going to want to remove these. There is a lot of waste with stuffed artichokes, just accept it and move on.

This part isn’t easy. If you are having a hard time, that’s normal. The best way to do it is to dig at it with a melon baller. And swear at it a few times to put it in it’s place.

Feel the inside to make sure it’s smooth and none of that hairy choke is left behind. If it still feels fuzzy, keep digging. And swearing, if it helps.

Squeeze half a lemon into the cavity of the artichoke.

 Next you want to make the filling (recipe below).

Stuff the filling inside the middle of the artichoke. Starting at the outside, spread the leaves out and press the filling inside the leaves, work your way in until all the leaves are full.

Place in an oven safe pot, standing upright. Pour 1 1/2 cup citrusy wheat beer into the bottom of the pot.

Cover with a lid or tin foil and bake at 375 for 40-60 minutes or until the outer leaves come away easily.

Beer Steamed Stuffed Artichokes

Ingredients

  • 4 large artichokes, prepared as above
  • 1 large lemon
  • 4 strips of bacon
  • 1/3 cup chopped shallots
  • 4 cloves garlic, minced
  • 1 cup mushrooms, chopped
  • 1 cups bread crumbs
  • 1/2 cup parmesan cheese
  • 1/2 cup mozzarella
  • 2 tbs olive oil
  • 1 1/2 cups citrusy wheat beer

Directions

  1. Preheat oven to 375
  2. Prepare artichokes as instructed above, squeeze 1/4 lemon into the cavity of each artichoke.
  3. In a pan over medium high heat, cook the bacon until browned. Remove from pan, and chop. Drain off most of the bacon grease, leaving about 2 tbs in the pan. Add the shallots and cook until soft. Add the garlic and stir. Add the mushrooms and cook until dark brown. Remove from heat and add the remaining ingredients as well as the chopped bacon (other than the beer), stir until well combined.
  4. Stuff the artichokes as instructed above.
  5. Place artichokes upright in the pot, fill with 1 cup beer.
  6. Cover and cook until outer leaves come away easily, about 40-60 minutes.
https://domesticfits.com/beer-steamed-stuffed-artichokes-how-to-stuff-an-artichoke/