An over-the-top, flavor-forward, grilled meal is what’s on tap in this episode of the chef’s pantry. Anna welcomes Michelin star chef and owner of one of the hottest reservations in Salem Aaron Chambers to the show. They start with an authentic baba ghanoush with a rich, creamy and packed with robust smokey flavor that begins with cooking fresh eggplant on the grill. It’s seasoned simply and served with fresh sour dough bread toast. Then he shows you his secret to preparing a grilled stripper collar, a piece of fish often overlooked but Chef Chambers says offers unexpected flavor. He pairs that with blanched broccoli rabe smothered in a marinate of Calabrian chili, garlic and a lot of exotic spice. The dish is served up family style, but not without a chef’s schmear of chermoula, his favorite sauce to serve fish. It’s made with fresh cilantro, parsley, garlic, ginger, and spice, all muddled together with olive oil. Then drizzled on the plate for a show-stopping meal.
INGREDIENTS:
- 1 bunch broccoli rabe, washed and trimmed
- 2 teaspoons salt
- 2 tablespoons olive oil, divided
- 1 tsp garlic (chopped)
- 1 tsp Calabrian chili (chopped)
- 2 teaspoons fresh lemon juice
PREPARATION:
- Blanche rabe in boiling salted water for 30 seconds and shock in an ice bath.
- Squeeze excess water and place broccoli rabe in a large bowl. Toss with chili, garlic and one tablespoon of olive oil.
- Place broccoli directly on the grill and grill until the stems are crisp yet tender and leaves begin to char, about 3 1/2 minutes per side.
- In a small bowl, whisk together the remaining one tablespoon of olive oil and lemon juice.
- Remove broccoli from the grill. Finish with lemon juice and olive oil. Serve immediately.
