Simple Winter Flounder

Wednesday, February 7th, 2018

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Most days in a professional kitchen are hectic. I manage a small staff that produces up to 56 different menu items each week. There is beautiful produce that marches in from the garden, whole chickens from a local farmer, grass-fed beef, island oysters, and some of the South’s best cheese among the list of items we work with each week. Yet often times, when I only have a moment to grab a quick bite, I am stuck. Sometimes, I just want something easy or something I have not been prepping for several hours. I settle for convenience, a roasted veggie bowl or a big salad. But there has been a product that has been stopping me in my tracks over the last few weeks. Flounder. Tender, flakey, snow white winter flounder that has been coming in from Mayport Florida and has been temping me to sauté up a quick filet in the afternoon. Every time this fish makes its way onto the cutting board, there is usually a piece that ends up on my lunch plate.

This is a super easy to make and wildly satisfying lunch. The flounder cooks incredibly quickly and the luscious garlic butter is equal parts elegant and indulgent, little pile of fresh lettuce round out this perfect winter lunch.

Flounder & Garlic Butter

Serves 2

2 flounder filets, around 4.5 oz each
2 teaspoons unsalted butter, room temp
½ teaspoon salt
¼ teaspoon paprika
¼ teaspoon fresh parsley, minced
garlic butter, for dipping

Turn your broiler on high. Use 2 teaspoons of butter to spread on a small sheet tray. In a small bowl mix salt and paprika. Sprinkle this on the fish, using all of the seasoning evenly distributed. Broil the fish until cooked through. The cook time will vary depending on your fish, mine took around 4 minutes. Flounder cooks quickly and is very delicate, so keep an eye on it. When done, garnish with parsley and serves alongside garlic butter and some fresh salad greens.

Garlic Butter
Yield ½ cup

4 oz butter (1 stick)
2 teaspoons garlic, minced
2 teaspoons shallot, minced
½ teaspoon Aleppo
½ teaspoon fresh parsley, minced
1 teaspoon fresh lemon juice
¼ teaspoon salt

In a small sauce pot melt butter over medium heat. While butter melts, add in garlic and shallot. When butter has fully melted add in Aleppo, parsley, lemon juice, and salt. Stir to incorporate. Remove from heat and serve immediately.

Lets Hear it for Marinated Mushrooms!

Sunday, January 28th, 2018

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This is one of the most requested recipes I get from folks visiting Greyfield. While some of the recipes we make in the kitchen are super technical and can take 3 to 4 days to plan and prep, this one is easy to make at home. Farro is one of the key ingredients and its easy to find online. We use Anson Mills, just click here to find out more:

Anson Mill Farro

So here it is, for all you Cumberland Island fans out there, enjoy!

Marinated Mushrooms & Farro Salad

Yields 4 cups

2 cups farro, cooked and cooled
2 cups marinated mushrooms
3 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoon salt
1 tablespoon fresh parsley, minced

In a large bowl mix the cooked farro, marinated mushroom, olive oil, lemon juice, salt, and parsley. Enjoy.

Marinated Mushrooms
Yields 2 cups

12 oz maitake mushrooms*
5 tablespoon olive oil
2 teaspoon salt
1 small shallot, minced (around 2.5 tablespoons)
4 cloves garlic, minced
½ red pepper, small dice (around ½ cup)
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 teaspoon aleppo chili
1 teaspoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2 tablespoons fresh parsley, minced
1.5 tablespoons sherry vinegar

Preheat your oven to 350 degrees. In a bowl mix maitake mushrooms, 1 tablespoon olive oil, and 1 teaspoon salt. Spread mushrooms on a sheet tray and bake in the oven for 20 minutes. The mushrooms should be lightly roasted. Set aside.

In a sauté pan heat 4 tablespoons of olive oil over medium heat. Add in shallots, garlic, red peppers, paprika, black pepper, and Aleppo. Cook for around 2 minutes, stirring frequently. Add in roasted mushrooms, rosemary, thyme, parsley, and remaining 1 teaspoon salt. Stir to mix and cook for 2 minutes. Add in sherry vinegar and remove from heat. Cool to room temperature or chill in the refrigerator.

*Can’t find maitake mushrooms, no problem, try this salad with shiitake mushrooms instead.

Farro
Yields 2½ cups

4 cups water
2 teaspoons salt
1 tablespoon olive oil
1 bay leaf
1 cup farro

In a pot add water, salt, olive oil, and bay leaf. Bring to a boil over high heat. Add in farro. Reduce heat to a gentle simmer. Cook for 30-35 minutes or until the farro is tender. Drain the farro from the water and cool.

 

 

A Winter Salad, with a Side of Ikea

Monday, January 22nd, 2018

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Yes, Ikea. The wonderful world of not so easy to assemble Scandinavian furniture is now influencing my recipes. I confess, I am one of those folks who goes to Ikea to destress, walk around aimlessly looking at rooms and reimagining my home space. I was delighted to find on my most recent trip to Ikea that there was a Swedish grocery section!!! For all of the rugs, bookshelves, and glassware I have willfully declined, they had me here. Lingonberries, smoked fish, boxed Swedish pancake mix, let the shopping spree begin! What I bought, and loved, were these great rye crackers called knäckebröd råg & kli. They come in a large 12 inch round, which drew me in immediately. A giant cracker… I mean come on, how great is that. I have been using them for everything: soups, cheese, an easy snack, and now a salad.

To me salads are an endlessly creative way to make a meal. They are a blank canvass and there is no way to go wrong. If you look at my recipe and say hey, I don’t like feta, ok then replace it with a sharp cheddar. Out of citrus, no big deal, throw some turkey on it. One thing that I always want is crunch. In these days of giant Ikea crackers, I am happily crushing them up and sprinkling them over the tops of my salads.

Salad of Winter Lettuces, Feta, Cara Cara, Pumpkin Seeds, and Olive Vinaigrette

Yields: 1 large salad

1 small head of radicchio, cut into quarters
2 big handfuls of loose-leaf lettuces
1 cara cara orange
¼ cup feta, crumbles
2 tablespoons spiced pumpkin seeds (recipe below)
¼ cup of rye crackers, broken into small pieces (knäckebröd råg & kli)
2 tablespoons olive vinaigrette (recipe below)
pinch kosher salt

To assemble the salad toss 1 quarter of radicchio leaves and 2 big handfuls of loose leaf lettuce together in a bowl. Remove the pith and peel of the orange. Cut in half and then cut into half moon slices. Place lettuces on a plate and top with 6 or 7 slices of cara cara, feta crumbles, pumpkin seeds, olive vinaigrette, rye crackers, and pinch of salt. Add more or less of any ingredient as you prefer and make your own masterpiece!

Spiced Pumpkin Seeds

Yields: 1 cup

1 cup pumpkin seeds
1 teaspoon olive oil
½ teaspoon salt
1 teaspoon coriander
½ teaspoon cumin

Preheat the oven to 325 degrees. In a bowl toss pumpkin seeds, olive oil, salt, coriander, and cumin. Spread on a sheet tray. Bake for 6 min or until a light golden color. Cool to room temperature. Store in an airtight container.

Olive Vinaigrette

Yields: 1¼ cup

¼ cup lemon juice
¼ cup champagne vinaigrette
½ teaspoon salt
¾ cup olive oil
1 tablespoon za’atar
2½ tablespoons beldi* olives, seeded and chopped
1 teaspoon parsley, chopped

In a bowl mix lemon juice, champagne vinegar, and salt. Slowly whisk on olive oil. Add in za’atar, chopped olives, and parsley and whisk together. Store in an airtight container and keep in the refrigerator.

* Beldi olives are oil-cured olives from Morocco that have a deep, fruity flavor and meaty texture. If unavailable near you, just substitute with your favorite olive.