Frank Stitts Sherry Vinaigrette Recipes

FRANK STITT'S SHERRY VINAIGRETTE

Frank Stitt's Sherry Vinaigrette image

A simple shallot-sherry vinaigrette recipe makes the perfect partner for the pleasingly bitter watercress salad served alongside chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.

Provided by Martha Stewart

Yield Makes 1/2 cup

Number Of Ingredients 4

Ingredients

1/2 shallot, finely minced
2 tablespoons sherry vinegar
Coarse salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil

Steps:

In a small bowl, combine shallot, sherry vinegar, and a pinch of salt and pepper; let stand for 10 minutes.
Whisk in olive oil in a slow, steady stream. Season with salt and pepper. Keep refrigerated until ready to use, up to 3 days.

ROASTED RAINBOW TROUT WITH DILL AND LEMON

Roasted Rainbow Trout with Dill and Lemon image

For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 11

Ingredients

Unsalted butter, for baking sheet
4 whole boneless rainbow trout
Sea salt and freshly ground black pepper
1 bunch fresh dill
8 thin slices lemon
2 cups watercress leaves
4 radishes, thinly sliced
1/2 cup coarsely crumbled feta cheese
1/4 cup walnuts, toasted and coarsely chopped
2 tablespoons Frank Stitt's Sherry Vinaigrette
1/4 cup creme fraiche

Steps:

Preheat oven to 500 degrees with a rack set in upper third of oven.
Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.

HIGHLANDS BAKED GRITS

Highlands Baked Grits image

Provided by Frank Stitt

Categories appetizer

Time 2h

Yield Serves 8 to 10

Number Of Ingredients 23

Ingredients

1 teaspoon kosher salt
1 cup yellow stone-ground grits, preferably organic
2 tablespoons unsalted butter, at room temperature
1/4 cup finely grated Parmigiano-Reggiano cheese
Freshly ground white pepper to taste
1 large egg, beaten
1/2 cup white wine
1/4 cup sherry vinegar, or to taste
2 shallots, minced
1 bay leaf
1 dried red chili pepper
1 to 2 ounces country ham or prosciutto
1 tablespoon heavy cream
8 tablespoons unsalted butter, cut into cubes, plus more for greasing the ramekins or casserole
2 tablespoons finely grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground white pepper
Juice of 1/2 lemon, or to taste
Hot sauce, like Tabasco or Cholula
1 tablespoon olive oil
2 thin slices country ham or prosciutto, cut into thin strips
1/2 cup chanterelle, morel, shiitake or oyster mushrooms, cut into 1- to 2-inch pieces
1 shallot, minced
Thyme leaves for garnish

Steps:

In a large, heavy saucepan, bring four cups of water and the salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from heat and add the butter, Parmigiano and white pepper, stirring until combined. Add the egg and stir to incorporate.
Meanwhile, preheat the oven to 375. Butter 8 to 10 4- to 6-ounce ramekins, or a large, oven-safe casserole that will hold the grits.
Divide the grits among the buttered ramekins if using or fill the casserole, then place in a baking pan and add enough hot water to it to come halfway up the sides of the ramekins or casserole. Cover with foil and bake for 15 minutes. Remove the foil and bake for approximately 20 minutes longer, or until the tops are crusty and beginning to brown.
While the grits are baking, combine the wine, vinegar, shallots, bay leaf, chili pepper and ham in a medium sauté pan, set it over high heat and bring to a boil.
Cook mixture until only 1 tablespoon of liquid remains. Now reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.
Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice and hot sauce to taste. Keep warm.
Heat olive oil in a small sauté pan set over medium-high heat. Add the thin-cut ham or prosciutto, mushrooms and shallot and cook until the mushrooms are barely tender, 3 to 4 minutes.
Unmold the grits onto serving plates and turn browned-side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves. If using a casserole, you can simply put the sauce on top of the whole, garnish with thyme leaves and serve in big, heaping spoonfuls with extra sauce on the side.

Nutrition Facts : @context http, Calories 245, UnsaturatedFat 6 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 246 milligrams, Sugar 2 grams, TransFat 0 grams

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