Tag Archives: Grilled

Let the Game Begin

Please enjoy the recipes in my October issue of The Judicial Palate!

Let the Game Begin

This article originally appeared in the October 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

Sardines – The Tastiest of Small Fish

Sardines are underrated.  Not only are these tiny fish packed full of nutrients, including Vitamin D and protein, but they are also tasty and meaty.  Whenever I see them in a fish market, I buy them.  Although I have scaled and gutted them myself, my preference is to have the fishmonger do it for me.

My favorite preparation is an easy one.  Simply rinse the sardines under cold water and drizzle with some extra virgin olive oil.  Grill them whole – this should only take a few minutes per side, depending on their size.  To serve, top with freshly squeezed lemon juice and season with sea salt and fresh cracked pepper.  For a light appetizer, garnish with fresh herbs or serve over shaved fennel.

Sardine

Grilled Eggplant and Ricotta Makes for a Simple Summer Appetizer

I recently wrote about a very simple way to prepare eggplant in my post, “Fresh from the Farm Stand”.  Most frequently during the summer, I grill eggplant as a side dish after marinating it in extra virgin olive oil and sea salt.  (The small round Sicilian eggplants are my favorite!)

The steps are simple…First, slice the eggplant into rounds of about 1/6 to 1/4 inch thick.  Then, place a layer of slices in a large baking dish and drizzle with extra virgin olive oil and a healthy sprinkle of sea salt.  Repeat with additional layers until all slices are topped with both oil and salt.  The purpose of the salt it to extract the liquid that causes the eggplant’s bitterness.  Let the slices marinate for about one hour prior to grilling.  Grill the eggplant on medium-low heat, turning the slices with tongues so that they soften and brown.

As an alternative to a side dish, incorporate this eggplant preparation into an appetizer course.  Arrange several slices on a small plate alongside a dollop of ricotta cheese.  Drizzle the ricotta with extra virgin olive oil and top with fresh ground pepper and finishing salt.  Fresh herbs, such as basil, make for a colorful addition to this tasty starter.

Eggplant and Ricotta