Chef‘s Kitchen
by Richard Brown, Executive Chef
Instructions
Roast the eggplant with olive oil and sea salt at 425 F. 1. In a small bowl, combine the golden raisins, vinegar, and capers. Set aside to let the raisins soften. 2. Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes. 3. Add sugar, and cook, stirring often, for about 5 minutes. 4. Add the roasted eggplant, roasted tomatoes, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste. 5. Allow the caponata to cool to room temperature. Place in an airtight container in the refrigerator for up to 5 days. 6. Season Swordfish with salt and pepper, then grill on your Barbecue. About 4-5 minutes on the first side and then flip over and 3-4 minutes on the other. Be careful not to overcook your Swordfish (internal temperature should be 145 degrees F) 7. Add oregano and basil at the end, rustic chop, for a nice finish.
Grilled Swordfish with Eggplant Caponata
Ingredients
• 1 ea eggplant, diced, roasted • 3 tbsp golden raisins • 3 tbsp sherry vinegar
• 2 tbsp capers • 2 tbsp EVOO • ½ medium yellow onion, diced • 1 celery stalk, diced • 1 red bell pepper, stemmed, seeded, and diced • ½ teaspoon sea salt • 3 garlic cloves, grated • 1 lb tomatoes, about 4 medium, roasted and diced • ½ tsp sugar • ¼ cup chopped fresh parsley • Freshly ground black pepper • Swordfish Steaks, 4 ea., 6 oz ea. • Fresh basil and oregano leaves, for garnish
Serves 4
Eggplant Caponata is a versatile and wonderful Mediterranean condiment that may be used in salads, over a toasted-crostini, or on top of your favorite fish. Try it out with friends and family over the holidays!
Mulled Wine Sparkler
Yields: Approx. 8-10 cocktails
For the Mulled Wine Syrup: 1 cup water ½ cup sugar (brown or white) 2 tbsp mulling spices 2 cups dry, fruity red wine 1 orange, quartered
For the Cocktail (per serving): ½ oz of chilled mulled wine syrup 4 oz chilled sparkling wine Garnish: A lemon twist, orange slice, or cinnamon stick
2. Reduce heat and simmer for 15–20 minutes until slightly thickened. 3. Remove from heat, let steep for 10–15 minutes, then strain and discard solids. 4. Cool the syrup completely, then cover and chill. 5. To make a cocktail, pour ½ ounce of chilled syrup into a glass. 6. Top with 4 ounces of chilled sparkling wine. 7. Garnish and serve immediately.
1. Combine water, sugar, spices, red wine, and orange in a saucepan. Simmer gently over medium heat, stirring until sugar dissolves. Avoid boiling.
Life Under the Oaks
2000 Grand Lakes Ave. Bakersfield, CA 93311
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