Grilled Bronzini and Chopped Summer Salad

Grilled Bronzini and Chopped Summer Salad

Dena Moran

These  silver-skinned,  salt  water Aegean  fish  weigh  from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor is the perfect foil for the complex, chutney-like chopped summer salad  below. If you want the salad to be less creamy omit the avacado.

I hope you try this Flash Recipe -- a delicious minimalist meal made quickly with the best ingredients

 

 For the fish:

Ingredients
2 scaled and cleaned Bronzini
Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
2 sprigs each of fresh sage and rosemary
olive oil for drizzling

    Heat your grill to medium high.  Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs.  Season the skin with salt and pepper and drizzle with good olive oil.  Grill quickly on medium-high heat for 4 minutes per side.

     

     For the summer salad: 

    Ingredients
    Finely chopped medium tomato, 1/2 red onion; 1/3 English Cucumber
    1/2 yellow pepper, 1/2 avocado, 1/2 peach
    basil and a squeeze of lemon (to taste)
    Dress with La Castellina Olive OilUnio Cabernet Sauvignon Vinegar 
    salt and pepper
    fold gently together for a perfect partner for the grilled Bronzini

       

      These ingredients can be found at Olde Hudson

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      Grilled Bronzini and Piquante Chopped Salad

      Grilled Bronzini and Piquante Chopped Salad

      Dena Moran

      These silver-skinned, salt water Aegean fish weigh from 3/4 lb to 1 1/4 lbs and come to Olde Hudson overnight from the Aegean. Their delicate, fresh flavor marries well with the piquante chopped salad below… adding complexity to the fish with a fruit and veggie marriage.

       For the fish:

      Ingredients
      2 scaled and cleaned Bronzini
      Salt and Pepper (I used Red Hawaiian Sea Salt and a blend of black and red peppercorns)
      2 sprigs each of fresh sage and rosemary
      olive oil for drizzling

      Heat your grill to medium high.  Rinse fish and pat dry then season the cavity with salt and pepper and add the sage and rosemary sprigs.  Season the skin with salt and pepper and drizzle with good olive oil.  Grill quickly on medium-high heat for 4 minutes per side.

      For the Piquante Chopped Salad:

      Ingredients

      1 medium red tomato; 1/2 medium red onion; 1/3 English Cucumber
      1 small yellow pepper; 1/2 avocado; 1/2 mango
      3-4 sprigs chopped cilantro
      a squeeze of lime (to taste)

       

      Finely mince the tomato, red onion, English cucumber and yellow pepper and place in a bowl. Cube the avocado and mango, chop the cilantro and add to the salad mixture.  Dress with  a squeeze of lime, La Castellina Olive Oil and Unio Muscatel Vinegar.


      These ingredients can be found at Olde Hudson

      Read more →

      Surprise Salad

      Surprise Salad

      Dena Moran

      This is a true FLASH recipe.  Easy and fast and delicious, made with some of Olde Hudson’s favorite ingredients. The cheese surprise is Taleggio Il Caravaggio, a semi-soft washed rind cheese from Lombardy, perfectly suited to be the prize buried beneath flavor-filled veggies.  It is aromatic, yet mild with a moist/oozy texture, a strong/buttery--even meaty--flavor and a fruity finish.

      Serve it as an easy light lunch with great crusty bread and perfect butter – try my Vermont Butter and Cheese Butter.  Or serve it as a first before a pure roasted air-chilled chicken or simple salmon.  How about a combined salad-cum-cheese course?  We do love happy endings!

      Serves 4 grateful diners

      Ingredients

      ½ lb Taleggio il Caravaggio cut into 4 lengthwise pieces
      1 Fennel Bulb thinly sliced
      ½ thinly sliced red onion
      2 stalks celery thinly sliced lengthwise then cut into 1 inch pieces
      Fresh squeezed juice from 1 lemon
      2 tablespoons fresh parsley leaves, chopped
      2 Tablespoons La Castellina Extra Virgin Olive Oil
      Salt and Pepper to taste.  

      Combine all ingredients in a bowl.  Let sit for 20-30 minutes.

      Toss and serve over 2 ounces of Tallegio il Caravaggio.  

      These ingredients can be found at Olde Hudson

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