With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill with recipes that range from Roasted Stuffed Mushrooms; Grilled Caesar Salad with Anchovy Dressing
and Soft-Poached Egg; Grilled Bison Burger with Caramelized Onion Jam and Charred jalapeno Aioli; to Grilled Fish Tacos; Burnt Avocado Toast; and Charred Summer Squash.
Dress the fish with the herb and anchovy dressing
and leave to stand for 30 minutes before serving.
One used her hands to toss locally grown Romaine hearts with anchovy dressing
in a metal bowl, while another, facing diners from behind a marble countertop, used his fingers to sprinkle cojita cheese and red onion into chicken tacos.
For the marrow bones: 6 veal marrow hones, 4 inches long, split about 2 pounds 2 quarts milk 2 tablespoons whole fennel seeds 1 tablespoon whole coriander seeds 1 tablespoon whole black peppercorns 1 bunch fiat-leaf parsley 2 cups olive all 1 bunch thyme, leaves picked 2 tablespoons kosher salt For The anchovy crumbs: 1/4 cup olive oil 10 oil-packed anchovy fillets cups coarse dry breadcrumbs, from ciabatta or filone bread 1/2 bunch flat-leaf parsley chiffonade 1 tablespoon fleur de sel For The anchovy dressing
: 4 oil-packed anchovy fillets 2 tablespoons olive oil 1 tablespoon freshly squeezed lemon juice To serve: 2 cups mache or other small tender greens, trimmed 6 breakfast radishes, sliced very thin For the marrow bones.
Shifting up a notch to a death-defying Shiraz with more firepower than a Swat team and at least twice the legs, I settled into lamb with veal sweetbreads and anchovy dressing
Savour a salad ofCrisp romaine and iceberg, bacon bits, poached egg with anchovy dressing
; salad of Paratacos spiced chicken with iceberg, roma tomato, kalamata olives, hard cooked egg, bacon cracknels and gorgonzola; salad ofAchard of palm with granny smith apples and rucola, watermelon carpaccio and toasted hazlenuts; and salad ofMixed mesclun, cherry tomato, avocado and asparagus in peppered maple balsamic.
The starters we chose were traditional Gazpacho soup - my wife claimed it was "refreshing" - (3.49 leva), Bodega salad with duck confit and a cream anchovy dressing
(6.99 leva), falafel and cucumber parpadelle (5.99 leva) and club salad with honey mustard dressing.
Char-grilled asparagus sits alongside poached duck egg for one course and, in another, roast lamb from a named local farm is served with rosemary and anchovy dressing
. Foodie heaven.
Char-grilled asparagus sits alongside poached duck egg for one course and, in another, roast lamb from a named, local farm is served with rosemary and anchovy dressing
. Foodie heaven.