FOOD KITCHEN FOOD ~ Retooled for Serving at Home

After reading a post this morning I became inspired and in turn want to inspire you to participate.

Volunteerism is one of the best things a person can do with their time.  For those of you that volunteer is soup kitchens, homeless shelters, feeding those in need, WHAT IS THE MENU MOST FREQUENTLY SERVED/FAVORITE MENU ITEM at your location?  Lets take a stab at making it something that you’d serve in your home to guests.

Please post suggestions here or at the Google+ profile Foodie Woowoo  and the retooling and posting will follow shortly!

Best ~ Woowoo

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Red Snapper Grilled with Tabouleh Stuffed Peppers and Greek Salad ~ Serves 4

Ingredients:

• 2 3lb Red Snappers – gutted, fins removed and scaled (head and tail on)
• Olive Oil
• 1 Head Garlic
• 3 Lemons
• 2 Bunches Cilantro or Flat Leaf Parsley
• Kosher Salt
• Pepper to Taste
• 2 Each Red and Yellow Peppers
• 1 lb Tabouleh
• 1 lb Greek Cucumber Salad 

 Fish Preparation:

1. Rough chop garlic, cilantro/parsley and slice lemons into rounds
2. Slice lemon rounds in half
3. Place each in separate container
   1. If using parsley, add a large pinch of Kosher salt to chopped parsley and muddle (bruise) the two together
4. Combine garlic and herbs
5. Place fish on large sheet pan
6. Brush with olive oil and dust inside and out with salt and pepper
7. Slice three cuts into both sides of the fish (lightly down to the spine  but not through the whole flesh)
8. Stuff the slits with 1/3 garlic/herb mixture on each side
9. Open body cavity, salt and pepper liberally
10. Stuff remaining 1/3 garlic/herbs evenly in opening
11. Place lemon rounds in cavity on top of herbs
12. Place in grilling fish basket on medium coals for 30 minutes, flipping at 15

Preparation: Stuffed Peppers

1. Chop 1 each red and yellow pepper in half
2. Remove seeds and ribs
3. Spoon tabouleh into cavity
4. Cover with plastic wrap and refrigerate
5. Slice remaining 2 peppers lengthwise into as many portions as desired (8 or so)
6. Cover with plastic wrap and refrigerate

Plating

1. Place fish on large platter
2. Place stuffed peppers at the corners
3. Randomly toss pepper slices around sides of fish
4. Spoon Greek cucumber salad around fish and on top of pepper slices

 

Beverage Suggestions:

Chilled Viognier

Chilled Lemon Water

 Serve cool and chill out!  ENJOY