Grilled Grouper And Stewed White Beans With Arugula And Tomatoes Recipes

VEAL CHOPS WITH STEWED TOMATOES AND WHITE BEANS

Steps:

• For a comforting and easy to make main course try Chuck Hughes' seared veal chops served with cherry tomatoes and white beans
• Preheat the oven to 350 degrees F.
• For the beans: Soak the dry beans overnight in water. Rinse and drain the beans. In an ovensafe saute pan, heat the oil and add the shallot, sauteing until translucent. Add the garlic and continue cooking for 1 minute. Add the tomatoes, white beans, and veal stock. Stir and add rosemary and thyme. Season with salt and pepper. Place in the oven and bake for 30 minutes. Remove and keep warm.
• For the veal chops: Season the veal chops with salt and pepper, drizzle with olive oil and set aside.
• In a large skillet, sear the veal chops in vegetable oil until browned on both sides, about 3 minutes each. Remove from skillet and put the veal chops in the oven for about 12 minutes.
• For serving: When ready to serve, spoon tomato and bean mixture on top of veal chops. Garnish with lemon zest and a drizzle of olive oil. Serve with thick slices of grilled country bread, some olive oil and grated garlic.

STEWED WHITE BEANS WITH TOMATOES

Steps:

• Soak the beans overnight in cold water to cover. Rinse them and put them in a heavy casserole with the tomatoes and their juice, and enough water to cover. Add the onion and garlic and simmer gently for about an hour, uncovered, or until tender. Add salt and pepper to taste after the beans have cooked for 30 minutes.
• Stir in the parsley and the olive oil. Correct seasoning and serve.

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 375 degrees F.
• Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
• Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
• In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
• Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
• To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
• Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

COUSCOUS WITH ARUGULA AND BALSAMIC TOMATOES

Steps:

• For the couscous:
• In a heavy sauce pot, heat 2 tablespoons olive oil and lightly saute onions until opaque. Add garlic and saute to aroma. Add the chicken stock, salt, white pepper and dried apricot and bring to a full boil. Place the couscous in a 4 quart pan and pour the chicken stock mixture over and mix thoroughly. Cover tightly and wrap - allow to stand for 10 minutes. Fluff with a fork and fold in olives and pine nuts, chives and feta cheese. Meanwhile, fine dice the seedless flesh of the Roma tomato, toss in the 1/2 cup olive oil and 1/2 cup balsamic vinegar. Season with salt and white pepper and garnish with arugula.