Branzino- Perfect for Spring

Image

I thought it would be great to share one of my go-to recipes for dinnertime with you all. Fish is so wonderful during the spring and summer months, and is super quick to make. We should be enjoying these long sunny days, not slaving in the kitchen, right?! 🙂

This is an impressive, full of flavor Branzino dish that I love to make for guests, or for me and my hubby when we are having a night in together.

Here’s what you’ll need:

Ingredients:
(4) 6-oz Branzino fillets
2 lbs red potatoes
1 lb broccoli rabe
1 tblsp extra virgin olive oil
2 sliced garlic cloves
1/2 tsp rosemary
Sea salt
Pepper, to taste

1. Rinse branzino filets, and run your hand over them to check for any bones.

Be extra careful when doing this! You don’t want anyone accidentally getting stuck with a bone! Fish should always be firm in texture, not dull in color and smell fresh from the ocean, not “fishy” as they say.

2. Brush extra virgin olive oil on each filet and season with sea salt and pepper.

Freshly cracked black pepper is always best and adds great texture.

3. Grill both sides for 3 minutes.

Start skin side down to create a nice crust on the fish.

4. Bring a large pot of water to a boil. Cook broccoli rabe for 2-3 minutes, then transfer to a bowl of ice cold water.

You want to make sure you don’t overcook the broccoli rabe. Don’t walk away! You still want the broccoli rabe to maintain it’s beautiful green color. By putting it in the ice water you stop the cooking and preserve the color.

5. In a large skillet, heat 2 teaspoons extra virgin olive oil and 2 garlic cloves.

You don’t want to burn the garlic, so just brown until lightly golden. 

6. Add broccoli rabe into skillet and cook for an additional 1-2 minutes.

You want them to blend with the gorgeous garlicy goodness you just created!

7. In a large roasting pan, spread cubed potatoes evenly, and drizzle extra virgin olive oil over the potatoes. Season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Bake in the oven for 40 minutes at 400 degrees F.

This side dish is great paired with pork chops, or actually, ANYTHING! So keep this one handy! I suggest beginning cooking with dish first so that you are able to time yourself in the kitchen when putting the complete dish together.

ENJOY! I know you’re gonna love it! Feel free to comment with your questions or sharing your experience.

Advertisements

Springtime Tablescapes

With the recent spring weather preview we had here in New York got me excited about the season to come! I love hosting parties in the springtime because it’s all about gorgeous surroundings and simplicity, so I like my menu and tablescape to match that simplicity.

Keeping the menu fresh, light, and simple is key for a springtime party. Some favorites are prosciutto and melon, simple grilled jumbo shrimp with tomato sauce, and bruschetta.

05e8af8f758ca66d27339b4fad99a701

As for the table, the season is all about the flowers, so keep those florals as the focus! Stick to either one type in a multitude of colors, or one color scheme incorporated in a variety of flowers. As for the rest of the table, keep it low-maintenance with clean, white dishware and simplistic glassware. Subtlety is key!  I love the rustic feel of wooden tables as a backdrop, and allowing the flowers and food to be the highlight.

Here are a few more  tablescape ideas I loved on Pinterest.

5c5444e16fdfd30db9bc712ce1f93ad2

1003f03b38ae77eb33fea1e933f1b472

-Chef K

Food Network Here I Come!

Image

I am VERY excited to share this news with all of you! I will be appearing in a new Food Network series, “Kitchen Casino”! Amongst all of my projects, I couldn’t be more excited to become a part of the Food Network Family. The show will be full of excitement and of course, CHANCE! 

If you love “Chopped” and other cooking challenges, you’ll love “Kitchen Casino”. There will be three rounds of challenges for the four chefs coming to compete. The whole show takes from the “casino” vibe with pulling a slot machine for ingredients, spinning stations and even having to finish someone else’s dish! 

It will be hosted by Bill Rancic and there will be a few other judges alongside me overseeing the challenges. This is a dream come true and I can’t wait to hear what you guys think! 

The show will air on April 7th at 9|8c! Grab that popcorn!!!

-Chef K