Baked Fish Veracruz Style

Developed June, 2016. This dish comes together quickly, and turns any mild-flavored fish into a piquant entrée. The ingredients reflect both the influence of native ingredients along with Spanish and Moorish flavors that came to the New World during the Spanish conquest of Mexico. Cortez established Veracruz, now a major port on the Gulf of Mexico, in 1519. Red snapper (huachinango) is traditional but any firm-fleshed, mild fish can be used.

1-1/2 lb fish filets (e.g., red snapper, cod, flounder, tilapia, farmed catfish)

2 T olive oil

1 medium onion, sliced thinly across the grain

1 T minced garlic

1 28-oz can prepared marinara sauce

1/4 c chopped green Spanish olives

2 T raisins

2 T chopped parsley

1 T Mexican oregano

1 t ground cumin

1 large bay leaf

6 large pepperoncini, chopped

2 T brine from pepperoncini

salt and pepper to taste

Preheat oven to 425 degrees F (220 C). Heat the oil in a large skillet over medium heat. Sauté the onions until softened, add the garlic, and when fragrant, stir in the marinara sauce, the olives, raisins, oregano, cumin, bay leaf, and parsley. Bring to a fast simmer, cover, and cook 15 minutes. Stir in four of the chopped pepperoncini, the brine and adjust the seasoning. Add a cup of the sauce to a 9”x13” glass baking dish, position the filets in the dish, season well with salt and pepper, and spoon on the remaining sauce. Bake uncovered for 18 to 20 minutes until bubbling and fish flakes easily. Let stand 10 minutes. Garnish the dish with the remaining pepperoncini, and serve with steamed rice. Serves four.

Antipasto Salad

Antipasto Salad

Served as a first course before gnocchi in tomato cream sauce. A variety of bottled dressings were offered for individual use.

red leaf lettuce
iceberg lettuce
cucumber, peeled and sliced lengthwise
radish, sliced
ripe Kalamata olives
feta cheese, crumbled
green onions, sliced on the diagonal

The platter was chilled before assembling. Tear the lettuces into bite-size pieces. Arrange the other ingredients on top of the bed of lettuce as suggested in the photo.

Pizza Plus

Recorded February 29, 2012. The idea is to personalize a factory-made frozen pizza by adding toppings. The list that follows are some of the items that DrDaddy uses, but not all at once, of course. In a recent meal, sweet red peppers, artichoke hearts, sliced tomato, prosciutto, Greek olives, marinated mushrooms, grated cheese, Parmesan cheese, fennel seeds, crushed pepper, capers, dry herbs, olive oil, and granulated garlic were used.

sweet red pepper, fresh or jarred
marinated artichoke hearts
sliced fresh tomatoes
sliced red onion
sauteed onions
piquillo peppers
pepperoncini
fresh basil leaves, whole or torn
rosemary ham
prosciutto
pepperoni
Greek olives
Spanish olives
California olives
sliced cheeses (mozzarella, provolone, asiago, fontina, mild cheddar)
crumbled cheeses (e.g., blue, Gorgonzola, feta, Stilton, Camembert)
marinated mushrooms
fresh mushrooms
Chinese sausage
Italian sweet sausage
country sausage, cooked
chorizo
grated cheese blends
grated or shredded Parmesan cheese
capers
fennel seeds
crushed red pepper
mixed dry Italian herbs
olive oil
garlic powder

Combine all the topping ingredients, except sliced and Parmesan cheeses, appropriately chopped, sliced, or diced, in a bowl. Aim for about a pint of combined toppings. Moisten the mixture with olive oil. Place a frozen 12-inch pizza on a pizza mesh screen (ask your favorite pizza restaurant if you might buy one of theirs). Pile the toppings in the middle, and spread them evenly. Arrange cheese slices on top, and dust with Parmesan cheese, if desired. Bake in a 425 degree F. oven for about 20 minutes, until the crust is browned and the toppings are piping hot.

Mediterranean Bread Salad

Prepared February 11, 2012. This recipe is the 200th contribution to DrDaddyCooks.

2 c seasoned flat bread, or leftover veggie pizza, cubed
1/4 c feta, crumbled
2 T extra virgin olive oil
1/4 c ripe Greek olives, sliced
1 T capers, chopped
pinch of crushed red pepper
1 T lemon juice
1/2 t anchovy paste

Mix the oil, capers, lemon juice, and anchovy paste in a bowl. Toss the bread cubes in the dressing. Gently mix in the feta cheese and olives. Serve as part of a mezze platter, or as a topping on bean or lentil soup. Store cold.

RAVE: Nicoise-Coquillo Olives

I first heard about this olive on the PBS program Spain On the Road Again, that follows the travels and feasting of  an American cook who lived there as a youth (Mario Batali), an American actress (Gwyneth Paltrow), an American food writer (Mark Bittman), and a stunningly beautiful Spanish TV actress who trained partly at UNC-Wilmington and who worked in the US (Claudia Bassols). They were joined in this episode set in Barcelona by American composer, singer, and friend of Paltrow, the neurasthenic Michael Stipe.

They spent the better part of the evening tapas tasting at the "best tapas restaurant in the World" in the company of the couple who founded and operate the place. The husband is apparently an icon in the Spanish cooking hagiography and is a damn fine cook, quiet leader and inspiring teacher of sous, waitstaff, etc. by the looks of it.

One of the many courses was a selection of olives. As one who grew up with pitted ripe California olives on his fingers, this was an eye opener. So many kinds! So many flavors and curing and spicing. I was most engaged by tiny olives that are mottled green-brown-black. The pits seem almost as large as the fruits. The flesh is a bit spicy, sour, and fruity. They are often available on the Mediterranean appetizer bar at a Durham megamart. An essential component of salade nicoise (salad in the Nice fashion).

A warm olive assortment is a nice way to dress up a plain breakfast of creamy cottage cheese and buttered rye toast.

Braised Turkey Thighs with Olives and Chilies

Adapted by DrDaddy and Merry from Ada Boni's Regional Cooking of Italy. A family favorite and SIGNATURE DISH.

2 turkey thighs -- about 2.5 lbs total
1 6-oz can pitted ripe green or black olives, drained
2 7-oz cans chopped green chilies (Ortega™ is good)
1/2 c dry white wine
2 c chicken or turkey stock
1 T minced garlic
3 T olive oil
12 oz extra-wide egg noodles, boiled according to package

Trim excess skin, remove visible fat, and discard. Season both sides well with salt. Heat a deep skillet or dutch oven over medium-high heat, add oil. Fry turkey until well browned on both sides, turning occasionally. Add garlic and cook until lightly colored -- do not burn! Add wine and cook until reduced by half. Add olives, chilies, and stock.  Reduce heat to simmer, cover partly, and cook until meat is tender -- about 2 hours. Remove meat from pan, cool, and slice parallel to bone. Return to pan to reheat along with the hot noodles. Serves 4 to 6. Steamed or braised broccoli makes a nice side dish.

Braised turkey, noodles, and olives
with butter-braised green beans on the side.