In the trattorias and osterias on the western coast of Sicily the day’s fresh, raw seafood catch is often displayed on ice in the dining room. One picks their specific fish and the server takes to back to the kitchen where it is prepared. There is usually an antipasta display and several vegetable courses served buffet style. Caponata is often among the offerings. Everyone prepares caponata differently. This preparation was inspired by my friend Annagloria, who is a native of Florence, but a lover of all things Sicilian. It is good hot as a side vegetable or at room temp on top of toasted crostini for an appetizer.
1 each Red bell pepper, large diced
1 each Yellow bell pepper, large diced
1 each Large red onion, large diced
1 rib Celery, sliced
¼ cup Green olives, rough chopped
2 Tbsp Capers
¼ cup Pine nuts
¼ cup Raisins
½ cup Extra virgin olive oil
½ cup Red wine vinegar
1 Tbsp Sugar
1 – 28 ounce can whole peeled tomatoes, crushed by hand, with juice
1 tsp Kosher salt
½ tsp Fresh ground black pepper
Preheat oven to 375.
Combine all ingredients in a large mixing bowl. Transfer to a large roasting pan and cook for 30 minutes, stirring every 5 minutes. Serve immediately.
I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses.
We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.
The smoked tuna dip at Harbor docks is, by far, the best in the area. Actually, it’s the best I have ever tasted. Over the years I have taken a few stabs at recreating a Harbor Dock’s version, but always come up short. After several failed attempts, and facing a cookbook deadline, I finally worked up a recipe for smoked crab dip, which is excellent, though my wife still prefers Harbor Docks smoked tuna dip.