ISO: ISO: what to do with jar of capers
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Three recipes to check out. Here's a link to the first one: Chicken Breasts in Caper Cream Sauce
http://chicken.allrecipes.com/az/78741.asp
http://chicken.allrecipes.com/az/78741.asp
Broiled Salmon With Dijon-Caper Cream Sauce
http://www.southernliving.com/southern/events/article/0,14700,1094126,00.html
http://www.southernliving.com/southern/events/article/0,14700,1094126,00.html
But wair, there's more: Tuna Marseilles style......
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10303
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=10303
But WAIT, with a Capital T, there's still more: Tapenade...
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1827
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1827
W
whipappeal
Guest
Vitello Tonnato--great summer dish!
Not exactly simple, but it does feature capers...sprinkled on top! smileys/wink.gif
http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_30291,00.html
Not exactly simple, but it does feature capers...sprinkled on top! smileys/wink.gif
http://www.foodnetwork.com/food/cooking/recipe/0,,FOOD_9936_30291,00.html
carianna-in-wa
Well-known member
or yum... Rec: Grilled Salmon Salad by Barefoot Contessa
Grilled Salmon Salad
2 lbs salmon fillets, cut into 4 ",slices
1 cup celery, diced small
1/2 cup red onions, diced small
2 tablespoons capers, drained and rinsed
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt (or kosher salt)
1/2 teaspoon fresh ground pepper
1 tablespoon fresh dill, minced
Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly. Cook the filets on a hot grill for about 5- 6 min.
per side. They should still be rare in the middle. Cover with plastic wrap and chill for several hours until cold and firm.
Remove from frig and remove any skin.
Break filets up into small chunks and put into a bowl. If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
Add the celery, onion, capers and dill. Mix the olive oil, vinegar salt and pepper and pour over salmon.
Mix well and serve cold or at room temp.
4 servings
Carianna's Notes: I prefer a nice citrus vinegar with this (like O Vinegar). It makes a very nice lunch served on some greens and is also yummy stuffed into a soft roll for a sandwich. I often make this with leftover salmon when my dad has given me one too big for us to eat in one sitting.
Grilled Salmon Salad
2 lbs salmon fillets, cut into 4 ",slices
1 cup celery, diced small
1/2 cup red onions, diced small
2 tablespoons capers, drained and rinsed
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon sea salt (or kosher salt)
1/2 teaspoon fresh ground pepper
1 tablespoon fresh dill, minced
Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly. Cook the filets on a hot grill for about 5- 6 min.
per side. They should still be rare in the middle. Cover with plastic wrap and chill for several hours until cold and firm.
Remove from frig and remove any skin.
Break filets up into small chunks and put into a bowl. If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
Add the celery, onion, capers and dill. Mix the olive oil, vinegar salt and pepper and pour over salmon.
Mix well and serve cold or at room temp.
4 servings
Carianna's Notes: I prefer a nice citrus vinegar with this (like O Vinegar). It makes a very nice lunch served on some greens and is also yummy stuffed into a soft roll for a sandwich. I often make this with leftover salmon when my dad has given me one too big for us to eat in one sitting.
Recently tried recipes using capers...
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Source: Tyler Florence at foodtv.com
**********
Grilled Salmon with Tomato-Olive Salsa
1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil 12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped
6 6-ounce salmon fillets
Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
Makes 6 servings.
Source: 7/01 Bon Appétit
"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.
Pat’s notes: Delicious.
**************
Chicken Piccata
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Makes 4 servings.
Source: 3/98 Bon Appétit. Magazine recipe said: “Dahl & DiLuca restaurant in Sedona, AZ serves a terrific version of chicken piccata. The sauce has a perfect balance of capers, lemon and wine.
Pat's notes: Nice, and easy.
********
Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce
This recipe offers a prime example of cooking à la minute because the entire dish can be prepared and executed very quickly. (It also uses few enough ingredients that you could purchase all of them in the express lane of your local supermarket on the way home from work.) After sautéeing the halibut, the fish is removed from the pan, which is then deglazed with white wine and fresh lemon juice. Butter is swirled in gradually to yield a rich, flavorful sauce — punctuated by scallions, capers, and diced tomato — that is simply poured over the fish; its pleasing citric acidity and buttery richness make it a perfect foil for the halibut.
1 pound haricots verts or young green or wax beans
Four 7-ounce halibut fillets, each approximately 1 inch thick
Coarse salt and freshly ground white pepper to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc or other dry white wine
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter
5 scallions, white part only, finely sliced on the bias
1 tablespoon capers, drained and rinsed
1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
Makes 4 servings
The Twelve Seasons Cookbook, Alfred Portale
Pat’s notes: Delicious!!!....and easy, definitely a keeper. Didn't use the haricot verts....couldn't find 'em where I shopped so I opted for steaming some snap peas, crookneck squash and sliced carrots (great). Was perfect served with baked rice. Didn’t use a stick of butter, 2 tbsp was enough.
**************
Pork Chops with Sweet Onions, Capers and Vermouth
Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef's knife so it dissolves quickly.
4 boneless pork chops, 1 to 1.5 inches thick, rinsed and dried
kosher salt and FG black pepper
1/2 cup all-purpose flour for dredging
1 Tbs olive oil
2 Tbs unsalted butter
1 large sweet onion, thinly sliced
1/2 cup dry vermouth
1 chicken bouillon cube, crushed
2 Tbs capers, rinsed and drained
2 Tbs cream
2 Tbs chopped fresh flat-leaf parsley
Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off the excess. Heat the oil and 1 Tbs of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes.
Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145º to 155º), another 4 to 5 minutes.
Transfer the chops to a plate and cover loosely. Turn the heat to high, bring liquid to a boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.
Source: Lisa/LA @ Gails from 11/03 Fine Cooking Magazine
Lisa’s notes: Would be a great prep for chicken as well.
Pat’s notes: Delish. Used chicken stock instead of bouillion cube. Recipe didn’t say when to add cream, added it toward end. Was lovely with steamed jasmine rice and a salad.
*********
Pork Scallopina Perugina
4 tbsp virgin olive oil
4 pork scallops (boneless pork loin pieces 1" thick) (used 1/2" thick
Seasoned flour
4 oz prosciutto, sliced then cut into 1/4" batons
2 cloves garlic, thinly sliced
2 tbsp capers, drained
6 oz white wine (or Vermouth works nice)
4 anchovy fillets, rinsed and chopped
zest of 2 lemons
6 sage leaves
In a 12 to 14 inch saute pan, heat olive oil until smoking. Dredge the pork pieces in the seasoned flour and shake off excess. Saute in a pan until golden brown on one side, for 5 to 6 minutes. Turn and continue cooking 3 to 4 more minutes. Remove to a plate in a warm place and drain pan of excess oil. Add prosciutto, garlic and capers to pan and cook 2 minutes. Add wine, anchovies, lemon zest and sage and return pork to pan. Cook until heated through and liquid has reduced to several teaspoons. Place pork pieces on to warm plate, cover with spoonfuls of sauce and serve
with warm lentils.
Source: Mario Batali from FoodTV
Pat’s notes: Delicious, very flavorful and so easy. Per the butcher at grocery I cut slices from a boneless pork loin for the chops (great tip). Didn’t use anchovies and didn’t miss them as the prosciutto was salty enough. Used small whole sage leaves and should’ve removed them before serving, or maybe next time I’ll finely chop.
Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 (6-ounce) halibut fillets
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto, cut into strips
1/2 cup white wine
1/2 lemon, juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs, for garnish
Preheat the oven to 375 degrees F.
Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.
Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.
Source: Tyler Florence at foodtv.com
**********
Grilled Salmon with Tomato-Olive Salsa
1 1/2 cups diced seeded plum tomatoes (about 10 ounces)
6 tablespoons olive oil 12 Kalamata olives or other brine-cured black olives, pitted, chopped
1/4 cup chopped fresh basil
2 tablespoons drained capers
2 large garlic cloves, minced
1 shallot, finely chopped
6 6-ounce salmon fillets
Combine tomatoes, 4 tablespoons oil, olives, basil, capers, garlic, and shallot in medium bowl; stir to blend. Season salsa to taste with salt and pepper. Refrigerate at least 15 minutes and up to 2 hours.
Prepare barbecue (medium-high heat). Brush salmon with remaining 2 tablespoons oil; sprinkle with salt and pepper. Grill salmon until just opaque in center, about 4 minutes per side. Transfer salmon to plates. Top with salsa.
Makes 6 servings.
Source: 7/01 Bon Appétit
"My husband, Don, and I both like to cook," writes Lisa Pendelton of Pasadena, California. "We run our own architectural firm. The business is rewarding but stressful, so spending time in the kitchen is a wonderful distraction. We divide the work and always help each other out. Actually, that's also the way we work at the office." Lisa's salmon is also great with her lemon cream: Mix 2/3 cup sour cream with 2 tablespoons fresh lemon juice.
Pat’s notes: Delicious.
**************
Chicken Piccata
4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour
2 tablespoons olive oil
1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Makes 4 servings.
Source: 3/98 Bon Appétit. Magazine recipe said: “Dahl & DiLuca restaurant in Sedona, AZ serves a terrific version of chicken piccata. The sauce has a perfect balance of capers, lemon and wine.
Pat's notes: Nice, and easy.
********
Seared Halibut with Haricots Verts, Scallions, and White Wine Sauce
This recipe offers a prime example of cooking à la minute because the entire dish can be prepared and executed very quickly. (It also uses few enough ingredients that you could purchase all of them in the express lane of your local supermarket on the way home from work.) After sautéeing the halibut, the fish is removed from the pan, which is then deglazed with white wine and fresh lemon juice. Butter is swirled in gradually to yield a rich, flavorful sauce — punctuated by scallions, capers, and diced tomato — that is simply poured over the fish; its pleasing citric acidity and buttery richness make it a perfect foil for the halibut.
1 pound haricots verts or young green or wax beans
Four 7-ounce halibut fillets, each approximately 1 inch thick
Coarse salt and freshly ground white pepper to taste
2 tablespoons canola oil
1/4 cup Sauvignon Blanc or other dry white wine
2 tablespoons fresh lemon juice, or to taste
1/2 cup unsalted butter
5 scallions, white part only, finely sliced on the bias
1 tablespoon capers, drained and rinsed
1 large, ripe tomato, peeled, seeded, and cut into 1/4-inch dice
In a pot of boiling salted water set over high heat, cook the haricots verts for 3 to 4 minutes, until tender. Drain and place them in the center of a large, warm serving platter. Cover and keep warm.
Season the halibut on both sides with salt and pepper. In a 12-inch saute pan, heat the oil over medium-high heat. Cook the fish for about 3 minutes, until lightly browned. Turn, reduce the heat to medium, and cook about 4 minutes longer, until the fish is opaque in the center and browned on both sides. Put the fish on the platter with the beans and cover to keep warm.
Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan by scraping up any browned bits with a wooden spoon. Cook until the sauce reduces by half, about 2 minutes. Reduce the heat and stir in the butter, a piece at a time, to enrich and flavor the sauce. Add the scallions, capers, and tomato. Season with salt and pepper, and pour over the fish on the platter. Serve immediately.
Makes 4 servings
The Twelve Seasons Cookbook, Alfred Portale
Pat’s notes: Delicious!!!....and easy, definitely a keeper. Didn't use the haricot verts....couldn't find 'em where I shopped so I opted for steaming some snap peas, crookneck squash and sliced carrots (great). Was perfect served with baked rice. Didn’t use a stick of butter, 2 tbsp was enough.
**************
Pork Chops with Sweet Onions, Capers and Vermouth
Italian home cooks have long used bouillon cubes to add flavor to quick dishes. Crush the cube with the side of a chef's knife so it dissolves quickly.
4 boneless pork chops, 1 to 1.5 inches thick, rinsed and dried
kosher salt and FG black pepper
1/2 cup all-purpose flour for dredging
1 Tbs olive oil
2 Tbs unsalted butter
1 large sweet onion, thinly sliced
1/2 cup dry vermouth
1 chicken bouillon cube, crushed
2 Tbs capers, rinsed and drained
2 Tbs cream
2 Tbs chopped fresh flat-leaf parsley
Season the chops with salt and pepper. Dredge them lightly in the flour, shaking off the excess. Heat the oil and 1 Tbs of the butter in a large skillet over medium-high heat. Sear the chops, turning once, until just lightly browned, about 2 minutes per side; transfer to a plate. Add the remaining butter to the pan, along with the onion; cook, stirring, until the onion is barely tender and golden, 3 to 4 minutes. Add vermouth and 1/4 cup water. Simmer until the liquid is reduced to about 1/4 cup, about 3 minutes.
Stir in the bouillon cube and capers. Return the chops to the pan, settling them into the onions. Reduce the heat to a gentle simmer and cover tightly with a lid or foil. After 1 minute, check to see that the liquid is at a slow simmer; adjust the heat as needed. Continue to cook for another 7 minutes, turn the chops, and cook until just barely pink inside and firm to the touch (145º to 155º), another 4 to 5 minutes.
Transfer the chops to a plate and cover loosely. Turn the heat to high, bring liquid to a boil, stirring occasionally, until reduced by about half to a saucy consistency, about 1 to 2 minutes. Taste for salt and pepper. Stir any accumulated pork juices into the sauce. Serve the chops topped with the sauce and sprinkled with the parsley.
Source: Lisa/LA @ Gails from 11/03 Fine Cooking Magazine
Lisa’s notes: Would be a great prep for chicken as well.
Pat’s notes: Delish. Used chicken stock instead of bouillion cube. Recipe didn’t say when to add cream, added it toward end. Was lovely with steamed jasmine rice and a salad.
*********
Pork Scallopina Perugina
4 tbsp virgin olive oil
4 pork scallops (boneless pork loin pieces 1" thick) (used 1/2" thick
Seasoned flour
4 oz prosciutto, sliced then cut into 1/4" batons
2 cloves garlic, thinly sliced
2 tbsp capers, drained
6 oz white wine (or Vermouth works nice)
4 anchovy fillets, rinsed and chopped
zest of 2 lemons
6 sage leaves
In a 12 to 14 inch saute pan, heat olive oil until smoking. Dredge the pork pieces in the seasoned flour and shake off excess. Saute in a pan until golden brown on one side, for 5 to 6 minutes. Turn and continue cooking 3 to 4 more minutes. Remove to a plate in a warm place and drain pan of excess oil. Add prosciutto, garlic and capers to pan and cook 2 minutes. Add wine, anchovies, lemon zest and sage and return pork to pan. Cook until heated through and liquid has reduced to several teaspoons. Place pork pieces on to warm plate, cover with spoonfuls of sauce and serve
with warm lentils.
Source: Mario Batali from FoodTV
Pat’s notes: Delicious, very flavorful and so easy. Per the butcher at grocery I cut slices from a boneless pork loin for the chops (great tip). Didn’t use anchovies and didn’t miss them as the prosciutto was salty enough. Used small whole sage leaves and should’ve removed them before serving, or maybe next time I’ll finely chop.
Older favorites....
Roasted Pepper and Artichoke Tapenade
7 oz. roasted red peppers, drained and chopped
6 oz. marinated artichoke hearts, drained and chopped
1/2 cup fresh minced parsley
1/2 cup fresh grated parmesan cheese
1/4 plus cup olive oil (original recipe was 1/3 cup, I start with 1/4 and add more if needed)
1/4 cup drained capers
4 garlic cloves, chopped
1 tbsp fresh lemon juice
Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped (not too fine, leave a little texture). Transfer mixture to medium bowl. Season to taste with salt and pepper. Makes about 1 3/4 cups. Can be prepared 1 day ahead. Cover and refrigerate.
Pat's notes: At a wine tasting in the Napa Valley the William Hill Winery offered a sampler plate of goodies to nibble on while tasting their wines. I particularly enjoyed this tapenade so when I returned home I called to ask for the recipe which they graciously shared. The tapenade on a plate with some sliced smoked cheese like Muenster, a wedge of incredibly good creamy blue cheese, and some thinly-sliced lightly toasted baguettes, plain crackers, and a bowl of delicious green olives (with pits).
It’s good with fresh veggies or on baguette slices but I think I like it best on toasted crostini.
Source: William Hill Winery, Napa, CA (learned later the recipe is from Bon Appetit magazine, 3/96)
Crostini:
1 loaf of french baguette cut into 1/4 to 3/8-inch slices
1/4 cup extra virgin olive oil (sometimes I add a small garlic clove crushed and let sit a few minutes in the olive oil to infuse the garlic flavor)
Preheat oven to 375º. Arrange bread slices on a baking sheet and with a pastry brush, brush oil onto the bread rounds. Bake in the middle rack of the oven about 6-7 minutes or until lightly golden. Turn the slices over, brush again with oil, and bake another few minutes, or until golden.
Allow the crostini to cool to room temperature, then serve or place in ziplock bag or airtight container for future use.
************
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Source: Cooking Light
Pat’s notes: This is such an easy and tasty dish. Works well with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
**********
Tomato, Caper, Olive and Blue Cheese Salad
6 large tomatoes, sliced
2 tbsp balsamic vinegar
5 tbsp olive oil
1/3 cup halved pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 oz.)
2 tbsp drained capers
4 anchovies, drained, chopped, optional (I omit)
Fresh basil leaves
Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve. (I chopped a few basil leaves and crumbled over the salad.)
Serves 6.
Pat's notes: This attractive and easy salad was on the cover of Bon Appetit's August 1995 issue. I think it is equally good with or without the Kalamata olives.
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Asparagus with Sundried Tomato Vinaigrette
Created by: Robert Mondavi Winery Executive Chef Annie Roberts
Serves: 6 to 8 as a side dish
3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced
1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.
Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest.
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Chicken Marbella
4 chickens, (2 1/2 lbs each), quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley or fresh cilantro, finely chopped
In a large bowl, combine chicken quarters, garlic, oregano, pepper, salt to taste, vinegar, olive oil, prunes, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350F. Arrange chicken in single layer in one or 2 large shallow baking dishes and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour basting frequently. TO serve, use a slotted spoon and transfer chicken, prune, olives, and capers to serving platter. Moisten with few spoonfuls of pan juices and sprinkle with cilantro. Pass remaining juices. (16 pieces, 10 or more portions). Source: Silver Palate Cookbook.
Pat’s notes: I served Mirassou Reisling with the dish. Charlie recommended an off-dry Reisling to accompany and it was a good choice. Also served Charlie’s oven pilaf.
Notes by e/SF on Chicken Marbella: If you read the recipe and are put off by the combination of prunes and olives or if you think it has too much garlic -- do not worry! This is one of the best dishes EVER. You will be amazed at how good it smells while its marinating. It is an excellent picnic dish because it is really delicious cold. I LOVE this dish!!! I usually serve it with couscous. The couscous sops up the juices nicely and goes really well with the dish. I usually just saute some lightly steamed baby carrots with some butter, parsley and brown sugar. Good to generously douse the finished dish with a sprinkling of chopped fresh Italian parsley.
Other notes: How bout Chicken Marbella...just made for party for 18...I chose it as you marinate it a day ahead then simply have to dump in baking dish and sprinkle with brown sugar and wine and baste a few times while cooking. Plus it tastes and smells delish. And everyone loves it. The one thing I've found when cooking it in quantity is to use several baking pans and leave a bit of room between each piece of chicken so it bakes, not steams! (PS. also made your gruyere/proscuitto pinwhells for party...big hit...made a double batch and all were eaten.
Note from Charlie: I would suggest a rice dish to soak up all the flavors in the chicken marbella...you get a delicious melange of fruits, olives, etc to pour over the chicken; and rice is a natural as a go-along. Plain white rice or a pilaf. The pilaf is basically made like this: for every cup of rice you use about a Tbl of butter in which you saute a small onion till translucent. You then add the rice and saute for a minute or two. Then you add 1 1/2 times the amount of boiling stock. ( 2 Cups Rice + 3 Cups Stock ) Bring to a boil and then put into a 350 degree oven for 20 minutes. You can do the recipe up to the addition of the stock hours before and nuke your pre-measured stock, add it to the rice and stick it in the oven. Left covered it will stay warm for 30 - 40 minutes. When you fluff it up, do so with a fork--not a spoon. I would simply serve a mixed green salad alongside (wash, dry and wrap in paper towels--then in a plastic bag--it will keep overnight. At the last minute, toss with a nice vinaigrette. 3 parts oil to 1 part vinegar-a pinch of salt and a grind of pepper.
************
Braised Veal Shanks with Green Olives and Capers
3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each securely with kitchen string to keep meat attached to bone
all-purpose flour for dredging
2 tbsp olive oil
1 tbsp unsalted butter
1 medium-large onion, halved lengthwise and sliced thin
2 large garlic cloves, minced
1 anchovy fillet, chopped
five 3- by 1/2-inch strips fresh lemon zest
1-1/2 tbsp drained bottled capers
1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried, crumbled
1-1/2 cups dry white wine
1-1/2 cups low-salt chicken broth
Accompaniment: gremolata (recipe follows)
Garnish: dried caper berries**
For Gremolata:
1/4 cup finely chopped fresh parsley leaves
1 tbsp freshly grated lemon zest
1 1/2 tsps minced garlic, or to taste
Make Braised Veal Shanks: Preheat oven to 425̊F.
Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife. Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tbsp oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.
Wipe out skillet and add remaining tbsp oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.
Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
Reduce oven temperature to 325̊F.
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1-1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks. Serve shanks sprinkled with gremolata and garnished with caper berries. Serves 6. Source: Gourmet, February 1995
*************
and last but not least, this favorite from Moyn
Moyn’s Turkey Thighs
1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika
Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.
Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!).
Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!
Moyn's notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.
Pat’s notes: This was delicious. A keeper. Didn’t have Cavenders so I used lemon pepper.
Roasted Pepper and Artichoke Tapenade
7 oz. roasted red peppers, drained and chopped
6 oz. marinated artichoke hearts, drained and chopped
1/2 cup fresh minced parsley
1/2 cup fresh grated parmesan cheese
1/4 plus cup olive oil (original recipe was 1/3 cup, I start with 1/4 and add more if needed)
1/4 cup drained capers
4 garlic cloves, chopped
1 tbsp fresh lemon juice
Combine all ingredients in processor. Process using on/off turns until mixture is well blended and finely chopped (not too fine, leave a little texture). Transfer mixture to medium bowl. Season to taste with salt and pepper. Makes about 1 3/4 cups. Can be prepared 1 day ahead. Cover and refrigerate.
Pat's notes: At a wine tasting in the Napa Valley the William Hill Winery offered a sampler plate of goodies to nibble on while tasting their wines. I particularly enjoyed this tapenade so when I returned home I called to ask for the recipe which they graciously shared. The tapenade on a plate with some sliced smoked cheese like Muenster, a wedge of incredibly good creamy blue cheese, and some thinly-sliced lightly toasted baguettes, plain crackers, and a bowl of delicious green olives (with pits).
It’s good with fresh veggies or on baguette slices but I think I like it best on toasted crostini.
Source: William Hill Winery, Napa, CA (learned later the recipe is from Bon Appetit magazine, 3/96)
Crostini:
1 loaf of french baguette cut into 1/4 to 3/8-inch slices
1/4 cup extra virgin olive oil (sometimes I add a small garlic clove crushed and let sit a few minutes in the olive oil to infuse the garlic flavor)
Preheat oven to 375º. Arrange bread slices on a baking sheet and with a pastry brush, brush oil onto the bread rounds. Bake in the middle rack of the oven about 6-7 minutes or until lightly golden. Turn the slices over, brush again with oil, and bake another few minutes, or until golden.
Allow the crostini to cool to room temperature, then serve or place in ziplock bag or airtight container for future use.
************
Pork Medallions with Olive-Caper Sauce
1 pound pork tenderloin, trimmed (works with pork chops too)
1/2 tsp salt
1/2 tsp black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1/2 cup coarsely chopped pitted kalamata olives
2 tbsp capers
2 tbsp chopped fresh flat-leaf parsley
Cut pork crosswise into 8 pieces. Place each pork piece between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of the pork with salt and pepper. Place the flour in a shallow bowl. Dredge pork in flour, turning to coat; shake off the excess flour. Heat 1-1/2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add half of pork, and cook 2 minutes on each side or until done. Remove pork mixture from pan, and keep warm. Repeat procedure with the remaining oil and pork. Return pork to pan. Add wine and broth; bring to a boil. Stir in olives and capers; cook 4 minutes. Sprinkle with parsley.
calories: 212 carbohydrates: 8.1 g cholesterol: 74 mg fat: 8.1 g sodium: 894 mg protein: 25.5 g calcium: 30 mg iron: 2.7 mg fiber: 0.9 g
Source: Cooking Light
Pat’s notes: This is such an easy and tasty dish. Works well with pork chops too. Sometimes I finish the dish with a sprinkle of feta cheese.
**********
Tomato, Caper, Olive and Blue Cheese Salad
6 large tomatoes, sliced
2 tbsp balsamic vinegar
5 tbsp olive oil
1/3 cup halved pitted Kalamata olives
1/3 cup crumbled blue cheese (about 2 oz.)
2 tbsp drained capers
4 anchovies, drained, chopped, optional (I omit)
Fresh basil leaves
Arrange tomatoes on large platter. Drizzle with vinegar, then oil. Sprinkle very lightly with salt and generously with pepper. Sprinkle with olives, blue cheese, capers and anchovies, if desired. Garnish with basil leaves and serve. (I chopped a few basil leaves and crumbled over the salad.)
Serves 6.
Pat's notes: This attractive and easy salad was on the cover of Bon Appetit's August 1995 issue. I think it is equally good with or without the Kalamata olives.
************
Asparagus with Sundried Tomato Vinaigrette
Created by: Robert Mondavi Winery Executive Chef Annie Roberts
Serves: 6 to 8 as a side dish
3 lb. asparagus, trimmed
1/2 cup oil-packed sundried tomatoes, drained and finely chopped
1/4 cup capers
1/4 cup Italian parsley leaves, chopped
2 Tbsp. balsamic vinegar
2 shallots, minced
1 lemon, zested in long strips
1/2 cup olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
Fill a large stockpot half full with water. Add a generous pinch of salt and bring to a boil over high heat. Add the asparagus and cook until the asparagus is bright green, about 2 minutes. Drain in a colander.
Combine the sundried tomatoes, capers, parsley, balsamic vinegar and shallots in a medium bowl. Mix well. Mince half of the lemon zest and add to the tomato mixture. Gradually add the oil in a steady stream, whisking continuously. Add the salt and pepper, stir, taste and if needed add more salt or pepper. Arrange the asparagus on a serving platter and pour the vinaigrette down the center of the stalks. Top with the remaining lemon zest.
**********
Chicken Marbella
4 chickens, (2 1/2 lbs each), quartered
1 head of garlic, peeled and finely pureed
1/4 cup dried oregano
coarse salt and pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup italian parsley or fresh cilantro, finely chopped
In a large bowl, combine chicken quarters, garlic, oregano, pepper, salt to taste, vinegar, olive oil, prunes, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350F. Arrange chicken in single layer in one or 2 large shallow baking dishes and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour basting frequently. TO serve, use a slotted spoon and transfer chicken, prune, olives, and capers to serving platter. Moisten with few spoonfuls of pan juices and sprinkle with cilantro. Pass remaining juices. (16 pieces, 10 or more portions). Source: Silver Palate Cookbook.
Pat’s notes: I served Mirassou Reisling with the dish. Charlie recommended an off-dry Reisling to accompany and it was a good choice. Also served Charlie’s oven pilaf.
Notes by e/SF on Chicken Marbella: If you read the recipe and are put off by the combination of prunes and olives or if you think it has too much garlic -- do not worry! This is one of the best dishes EVER. You will be amazed at how good it smells while its marinating. It is an excellent picnic dish because it is really delicious cold. I LOVE this dish!!! I usually serve it with couscous. The couscous sops up the juices nicely and goes really well with the dish. I usually just saute some lightly steamed baby carrots with some butter, parsley and brown sugar. Good to generously douse the finished dish with a sprinkling of chopped fresh Italian parsley.
Other notes: How bout Chicken Marbella...just made for party for 18...I chose it as you marinate it a day ahead then simply have to dump in baking dish and sprinkle with brown sugar and wine and baste a few times while cooking. Plus it tastes and smells delish. And everyone loves it. The one thing I've found when cooking it in quantity is to use several baking pans and leave a bit of room between each piece of chicken so it bakes, not steams! (PS. also made your gruyere/proscuitto pinwhells for party...big hit...made a double batch and all were eaten.
Note from Charlie: I would suggest a rice dish to soak up all the flavors in the chicken marbella...you get a delicious melange of fruits, olives, etc to pour over the chicken; and rice is a natural as a go-along. Plain white rice or a pilaf. The pilaf is basically made like this: for every cup of rice you use about a Tbl of butter in which you saute a small onion till translucent. You then add the rice and saute for a minute or two. Then you add 1 1/2 times the amount of boiling stock. ( 2 Cups Rice + 3 Cups Stock ) Bring to a boil and then put into a 350 degree oven for 20 minutes. You can do the recipe up to the addition of the stock hours before and nuke your pre-measured stock, add it to the rice and stick it in the oven. Left covered it will stay warm for 30 - 40 minutes. When you fluff it up, do so with a fork--not a spoon. I would simply serve a mixed green salad alongside (wash, dry and wrap in paper towels--then in a plastic bag--it will keep overnight. At the last minute, toss with a nice vinaigrette. 3 parts oil to 1 part vinegar-a pinch of salt and a grind of pepper.
************
Braised Veal Shanks with Green Olives and Capers
3/4 cup unpitted brine-cured green olives (preferably cracked)* rinsed well
5 pounds 2-inch-thick veal shanks (6 to 8 shanks), each securely with kitchen string to keep meat attached to bone
all-purpose flour for dredging
2 tbsp olive oil
1 tbsp unsalted butter
1 medium-large onion, halved lengthwise and sliced thin
2 large garlic cloves, minced
1 anchovy fillet, chopped
five 3- by 1/2-inch strips fresh lemon zest
1-1/2 tbsp drained bottled capers
1 tbsp finely chopped fresh rosemary leaves or 1 tsp dried, crumbled
1-1/2 cups dry white wine
1-1/2 cups low-salt chicken broth
Accompaniment: gremolata (recipe follows)
Garnish: dried caper berries**
For Gremolata:
1/4 cup finely chopped fresh parsley leaves
1 tbsp freshly grated lemon zest
1 1/2 tsps minced garlic, or to taste
Make Braised Veal Shanks: Preheat oven to 425̊F.
Pit 1/4 cup olives and chop fine. Lightly crush remaining 1/2 cup olives with side of a large knife. Pat veal shanks dry between paper towels and season with salt and pepper. Dredge top and bottom (not side) of each shank in flour, knocking off excess. In a 12-inch heavy skillet heat 1 tbsp oil and butter over moderately high heat until foam subsides and brown tops and bottoms of shanks in batches, about 2 minutes on each side. Transfer shanks as browned to a flameproof roasting pan.
Wipe out skillet and add remaining tbsp oil. Heat oil over moderate heat until hot but not smoking and cook onion, stirring, until golden. Add garlic and anchovy and cook, stirring, 1 minute. Add chopped olives, zest, capers, rosemary, and wine and boil 5 minutes. Add broth and crushed olives and bring to a boil.
Pour broth mixture over shanks and cover tightly with foil. Braise shanks in oven 2 hours, or until meat is tender. Shanks may be prepared up to this point 2 days ahead and cooled, uncovered, before chilling, covered. Reheat shanks before proceeding.
Reduce oven temperature to 325̊F.
Transfer shanks with a slotted spoon to another roasting pan or deep oven proof platter and keep warm, covered, in oven. Strain cooking liquid through a sieve into a 1-quart glass measuring cup and reserve solids, discarding zest. Let liquid stand until fat rises to top and skim and discard fat. (There should be about 1-1/2 cups liquid. If necessary, in a saucepan boil liquid until it is reduced.) Add reserved solids to liquid and pour over shanks. Serve shanks sprinkled with gremolata and garnished with caper berries. Serves 6. Source: Gourmet, February 1995
*************
and last but not least, this favorite from Moyn
Moyn’s Turkey Thighs
1 2 lb turkey thigh, skin on
scant handful each of fresh basil, rosemary, thyme, sage, parsley, chopped
3 large cloves of garlic, crushed
approximately 1/8 cup slivered dried sun dried tomatoes, reconstituted in app 1/3 cup water
scant handful of salt packed capers, rinsed and drained
Cavender's Greek seasoning
Salt and pepper
Chili oil
approximately 1/3 - 1/2 cup dry white wine
paprika
Preheat oven to 425. Spray roasting pan with cooking spray or olive oil. Place thigh in pan, skin side DOWN, & sprinkle lightly with Cavender's, to taste. Cover the meat with the chopped herbs & garlic, and then the capers. Drizzle with a small amount of chili oil & then sprinkle with s&p to taste, and a bit of paprika. Roast, basting every few minutes, and after about 20 minutes, add the white wine. Keep basting, and, at the 40 minute mark... turn the thigh, skin side up.... sprinkle with paprika & baste with herbs & liquid. Roast about 10 more minutes or so, til meat is JUST done.
Let thigh rest a few minutes out of oven, & then slice, around the bone. (It really sliced beautifully, & looked like meat, not poultry!!).
Put pan with juices & herbs on med flame & reduce a bit and correct seasonings. Serve over the sliced roast with noodles or rice. We're ALWAYS lo carbing, so I served it with a bed of thinly slivered cabbage which I sauteed with some mushrooms & a bit of mushroom base for additional flavor. This was sooooo good!
Moyn's notes: I think the addition of some Kalamata olives would be great, also, maybe some anchovies to dissolve in the gravy (adjusting the salt and Cavender's appropriately). Some fresh lemon at the end might be a nice touch.
Pat’s notes: This was delicious. A keeper. Didn’t have Cavenders so I used lemon pepper.
