Tag: European
Lemon Dill Halibut
Lemon Dill Halibut
This is classic Mediterranean preparation of fish that is highly flavorful and extremely easy to make. I purchased a pound of fresh halibut cut into 8oz portions to ensure the fish properly cooks through. The fillets simply get seasoned, baked, then sprinkled with fresh dill and a squeeze of lemon juice. This recipe also works with just about every type of fish.
Ingredients
- 1 lb halibut 2-8oz portions
- olive oil
- sea salt to taste
- cracked black pepper
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp Aleppo pepper flakes
- 1 lemon
- 3 tbsp dill chopped
Instructions
- Preheat the oven to 425°. Line a baking pan in parchment paper. Pat dry the halibut with paper towels. Brush the fillets with olive oil and season with salt, pepper, Italian seasoning, garlic powder, and Aleppo pepper flakes.
- Place 2 slices of lemon on top of the fillets.
- Bake for 10-15 minutes.
- Take off the lemon slices, squeeze the rest of the lemon over the fillets and sprinkle on fresh dill.
Portuguese Roasted Chicken
Portuguese Roasted Chicken
Galinha a’ portuguesa, aka peri peri chicken, is the most common way to prepare chicken in Portugal. The chicken is smokey, spicy, and tangy in flavor; producing a nice crispy skin. You can use either a whole chicken or just parts; baked or grilled in preparation. I recommend marinating the chicken overnight for maximum flavor.
Equipment
- food processor
Ingredients
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 6 garlic cloves
- 1 tbsp paprika
- 1 tsp oregano
- 1 tsp sea salt
- 1 tsp chili powder
- 1 tsp crushed red pepper
- 1/2 tsp black pepper
- 4 lb whole chicken
Instructions
- Purée all of the marinade ingredients in a food processor.
- Pour the marinade over the chicken, making sure to get the marinade underneath the skin without tearing. Marinate the whole chicken for at least 8 hours; preferably overnight.
- Place the chicken on a baking pan in a preheated 350° oven for 90 minutes.
- Let rest for 15 minutes before serving.
Val’s Antipasti Salad
Val’s Antipasti Salad
In Italian cuisine, antipasto is looked as an appetizer to prepare the stomach for a meal; dating back to medieval times. Cured meats, seafood, olives, cheeses, and pickled vegetables are some of the many forms of antipasti. Moving forward to modern times, Italian Americans combined these ingredients in pasta salad form with a vinegar-based Italian dressing as the sauce. This particular recipe is my sweetie Val’s personal recipe, which is quite delicious. Other additions you could add to this salad include cherry tomatoes, artichokes, marinated mushrooms, salami, mozzarella, basil; just to name a few.
Ingredients
- 16 oz tri-color rotini or fusilli pasta cooked al dente
- 8 oz Monterey Jack cheese cut into 1/2” cubes
- 8 oz cheddar cut into 1/2” cubes
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 6 oz pepperoni cut into half moon slices
- 1 cup pepperoncini peppers chopped
- 1 cup black olives sliced
- 1/2 cup red onion thinly sliced
- 2 cups Italian dressing
Instructions
- Cook the pasta al dente according to package instructions. Rinse under cold water.
- Mix all of the ingredients together in a large bowl. Cover and refrigerate for 2 hours before serving.
