A huge thank you to Jamie for allowing me to share this beautiful recipe with my Substack community.

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Citrus and Herb Roasted Chicken

For the Orange Marinade

• Grated zest and juice of 1 medium navel orange (about 1⁄4 cup)

• 1⁄4 cup extra-virgin olive oil

• 3 tablespoons unsalted butter, melted

• 3 sprigs of fresh rosemary, leaves stripped and chopped

• 2 sprigs of fresh thyme, leaves stripped and chopped

• 1 medium garlic clove, grated

• 1 teaspoon honey

• 1 teaspoon fresh lemon juice

• 1 teaspoon kosher salt

• 1⁄2 teaspoon freshly ground black pepper

For the Roast Chicken

• 1 (4- to 4 1⁄2-pound) chicken

• 1 medium fennel bulb

• 2 tablespoons extra-virgin olive oil

• 1 medium navel orange, peeled, pith removed, and sliced into rounds

• 1 medium red onion, thinly sliced

• 1 teaspoon kosher salt, plus more to taste

• 1⁄2 teaspoon freshly ground black pepper

• 1 cup fresh orange juice (from 3 to 4 medium oranges)

For Serving

• Flaky sea salt to taste

• 1 tablespoon chopped fresh flat-leaf parsley leaves

• 1 tablespoon chopped fresh dill

• Freshly ground black pepper to taste

Make the marinade: In a medium bowl, stir together the orange zest and juice, olive oil, butter, rosemary, thyme, garlic, honey, lemon juice, salt, and pepper.

Spatchcock the chicken: Use sharp kitchen shears to cut down both sides of the spine of the chicken. Discard the bones or freeze for making stock later. Lay the chicken breast side up on a cutting board and gently press on the bird so it lies flat.

Set the chicken in a large baking dish and pour the marinade over the top. Cover with plastic wrap and transfer to the fridge to marinate for at least 2 hours or ideally overnight.

Roast the chicken: Preheat the oven to 425°F.

First, you’re going to slice the fennel, which I’ll walk you through in case it’s your first time. If your fennel has the frilly fronds still attached, use a sharp knife to separate the bulb from the stalks. (Save the fronds for garnish!) Next, slice the bulb in half vertically and use the tip of your knife to make two incisions, one on either side of the core. It will look like a triangle at the base of each half. Carefully remove the core and discard. Now slice the fennel as you would an onion and set aside.

Grease the bottom of a deep 9 × 13-inch baking dish with the olive oil. Add the fennel, orange, and onion and season with 1 teaspoon of the salt and the pepper. Mix until combined.

Set the chicken, breast side up, on top of the fennel mixture. Tuck the wings beneath the breasts to prevent them from burning.

Pour the orange juice around the chicken and cover the dish with foil. Bake for 20 minutes, spooning the chicken with the drippings from the bottom of the pan every 10 minutes. Remove the foil and bake for another 45 to 50 minutes, continuing to spoon the drippings over the bird every 10 to 15 minutes, until the internal temperature reaches 165°F.

Tent the chicken with foil and let it rest for at least 15 minutes before carving.

Serve: Transfer the fennel mixture to a platter. Top with the chicken pieces and drizzle with the pan juices. Finish with a pinch of flaky salt, the parsley, dill, and a few cracks of pepper.

Why You’ll Love This Recipe

• Simple, Healthy & Delicious: A few quality ingredients and high-heat grilling are all you need to turn branzino, or any whole fish, into an impressive meal. It’s high in protein, rich in omega-3s, lean and nutritious.

• Crispy, Golden Skin: Butterflying the branzino and grilling it over direct heat creates beautifully crisp, lightly blistered skin while protecting the delicate flesh.

• Bright and Fresh: The punchy Salmoriglio sauce adds acidity, fresh herbs, and garlic that complement the mild flavour of the fish without overpowering it.

• A Complete Meal: Beautifully roasted potatoes, peppers, onion, and rosemary are the perfect easy side dish to accompany the grilled branzino.

• Perfect for Entertaining: Whole grilled fish makes an impressive centrepiece without requiring complicated preparation. It also cooks quickly on the grill and you can do a couple at a time using a fish basket.

Ingredients You Need for the Grilled Seabass

• Branzino: Also known as European seabass, branzino has a delicate, flaky flesh and relatively mild flavour, making it ideal for grilling whole. If you can, kindly ask your fishmonger to scale and butterfly the fish for you to make preparation even easier.

• Extra-virgin Olive Oil: A light drizzle of olive oil helps the skin brown and crisp while preventing the fish from sticking to the grill. You don’t need much. Just enough to coat the fish.

• Kosher Salt: Keep the seasoning simple. The salmoriglio sauce is very flavourful so you can go very light on the salt and olive oil before grilling the fish.

For the Roasted Potatoes

• Yellow Potatoes: I used yellow potatoes here for their buttery texture and because they hold their shape well while roasting. Cut them into similarly sized pieces so they cook evenly with the peppers and onions. You can substitute baby potatoes or fingerlings if preferred. You can also leave the skins on. I just prefer the texture when they’re peeled.

• Peppers and Onions: A simple combination of onion, red bell pepper and green bell pepper give the potatoes a beautiful colour and add a layer of flavour.

• Fresh rosemary: You can never go wrong with adding fresh rosemary to potatoes. It’s a classic combo and the woodsy aroma pairs especially well with grilled fish.

• Extra-virgin Olive Oil: You don’t need to drown the potatoes in oil. Just give them enough to help them brown and prevent them from sticking to the roasting tray.

• Salt and Pepper: Season the potatoes to taste with some kosher salt and freshly-cracked black pepper. Remember, you can always add more to taste after the potatoes finish roasting so go light in the beginning.

For the Salmoriglio

• Extra-virgin Olive Oil: Use a good-quality olive oil here. The salmoriglio has nothing to hide behind so the better the olive oil tastes, the better the sauce will turn out.

• Fresh Lemon Juice: For best results, use only freshly-squeezed lemon juice and skip the bottled stuff. I like my salmoriglio on the punchy side, especially when serving it with fish, so I usually use a 1:1 ratio of olive oil and lemon juice. If you find that the flavours are too powerful because you’re using an olive oil with overly bitter notes, you can dilute the sauce with a couple tablespoons of warm water. Just be sure to vigorously shake it in a jar with a lid to emulsify the sauce.

• Fresh garlic: Normally I’d tell you to use as much as your heart desires but in this case I would actually suggest keeping things on the mild side so you don’t overwhelm the flavours of the fish.

• Fresh parsley and oregano: A combination of fresh parsley and fresh oregano give the sauce a distinctly Mediterranean flavour profile. If you can only find dry oregano, use half the amount called for fresh.

• Kosher Salt: Season to taste with a tiny pinch of salt. Just remember that the fish is also going to be lightly seasoned with salt so don’t overdo it.

Tips for Picking Fresh Fish

One of the main benefits of buying whole fish as opposed to filets is that you have a much easier time identifying freshness. Here are few things I always look for.

• Ask First: The very first thing I do is ask the fishmonger when the fish were brought in and if one type is fresher than the other. For example, I really wanted sea bream for this recipe but the seabass were fresher so I chose those instead. Don’t be afraid to call an audible and substitute with the fresher options.

• Look Into Its Eyes: The eyes are usually a good indicator of freshness when looking at the fish from the other side of the display case. You want the fish to have clear, glossy and firm eyes. If they look cloudy, sunken or dull, don’t buy it.

• Bright Red or Pink Gills: Depending on the fish, the fish monger will oftentimes remove the gills during the initial gutting process. However, if the gills are still in tact, they should look bright red or pink and moist rather than brown, grey and dry. Blood is the first thing to oxidize and turn brown on the fish so the more vibrant the gills, the fresher it usually is.

• Firm, Shiny Flesh: The skin should be naturally glossy and the flesh should feel firm and spring back when gently pressed.

• Fresh, Clean Smell: Fresh fish should smell clean and mildly briny, like the ocean. It shouldn’t have a strong fishy, sour or ammonia-like smell.

• Intact Skin: For whole fish, look for skin that is moist, shiny, and free from excessive bruising or discolouration.

• Plump Appearance: The fish should look well-rounded and firm rather than dried out or collapsed. The overall weight is also important to consider. The bigger the fish, the longer it will take to cook.

5 Tips for Perfectly Grilled Fish

1. Get the Grill Hot & Clean: Preheat your grill before adding the fish and scrape the grates clean. A hot cooking surface helps the skin sear quickly and is actually your best defence against it sticking.

2. Use a Fish Basket. If you can, buy a fish basket. It’s one of my absolute favourite kitchen tools and makes grilling fish one gajillion times easier. It allows you to effortlessly flip the fish with one hand and virtually no risk of it sticking to the grates. Plus, you can use it for just about everything else, from grilling steaks, chicken, sausages, veggies or even sandwiches.

3. Pat Dry & Lightly Oil: Surface moisture is the devil’s playground and the true enemy of crispy skin. Pat the fish completely dry with paper towels, then massage it lightly with olive oil before seasoning with a pinch of salt.

4. Leave it Alone: Resist the urge to move or flip the fish too early. You need a bit of time for the skin to develop a crust. This is especially true if you’re not using a fish basket. If the fish is still stuck to the grates, leave it alone. It should naturally release once it has developed a crust as long as you are not cooking it over too high of a heat.

5. Cook Skin-Side Down for 90% of the Time: I try to grill the fish almost entirely on the skin side, then flip it for just the final minute just to finish cooking the flesh. Not only will the skin get deliciously crispy, but it will also act as a protective barrier between the delicate flesh and the heat. Worst case scenario, if you accidentally burn the skin, you can still peel it off and enjoy the flesh.

Get the Right Tools for the Job

If you’re going to take on the task of butterflying the fish, which I think you should attempt, then you will need the right tools for the job. Namely, a sharp filet knife and some kitchen shears.

For almost a decade, I’ve consistently used the Victorinox Fibrox line as my daily drivers and this knife block will cover just about everything task in a home kitchen.

• Unbeatable Value: Swiss-made, professional-grade steel backed by a lifetime warranty. These knives punch well above their weight class and will quickly become your daily drivers.

• Razor Sharp Edge: They come incredibly sharp out of the box and hold their edge well, making tasks like butterflying steak smooth and precise. They’re also very easy to sharpen and maintain with a honing steel.

• Comfortable Grip: The textured, non-slip, composite handles are very comfortable and grippy even when your hands are wet. This is incredibly important for safety.

• Versatile: The santoku makes quick work of daily prep and the filet knife is ideal for handling fish.

• Easy to Maintain: High carbon stainless steel blades give you an incredibly sharp edge that won’t rust. They’re simple to hone and sharpen, which means you don’t need to baby them or worry about complicated upkeep.

For Best Results!

• Ask Your Fishmonger for Help: If you’re not comfortable scaling and butterflying a whole fish, don’t hesitate to ask your fishmonger to do it for you. It makes the preparation much easier and allows you to focus on grilling.

• Preheat the Grill: A hot grill is essential for getting golden, lightly blistered skin and preventing the fish from sticking. If using charcoal, wait until the coals are covered in white ash before cooking.

• Cook the Fish Undisturbed: Once the branzino hits the grill, resist the urge to move it around. Letting it cook undisturbed allows the skin to properly brown and release from the grates naturally.

• Cook it 90% Through on the Skin Side: The skin provides a protective layer between the delicate flesh and the direct heat. Most of the cooking should happen skin-side down, with only a quick flip at the end to finish the flesh side.

• Don’t Overcook It: Branzino cooks quickly, especially once butterflied. The flesh should be opaque and flake easily when finished. Keep a close eye on it during the final minute of cooking.

• Emulsify the Salmoriglio: Shake the olive oil, lemon juice, garlic, and herbs vigorously in a mason jar until the sauce becomes emulsified. If you prefer a slightly thinner consistency, add a couple tablespoons of warm water and shake again.

• Serve the Salmoriglio Immediately: Salmoriglio is at its best freshly made. Spoon some onto the serving platter before placing the fish on top, then drizzle more over the fish just before serving. Also, try to keep it out of direct sunlight and away from heat, which can cause the herbs to turn brown.

Substitution Ideas

• Branzino: If you can’t find branzino, you can substitute snapper, sea bream, or your favourite whole fish.

• Yellow Potatoes: Baby potatoes or fingerling potatoes are excellent alternatives. Just cut them into similarly sized pieces so everything cooks evenly.

• Fresh Oregano: If fresh oregano isn’t available, you can substitute dried oregano, using roughly half of the amount called for fresh.

• Fresh Rosemary: Thyme can be substituted for rosemary if that’s what you have on hand.

• Bell Peppers: Feel free to use any combination of sweet peppers, or omit them and add another roasting vegetable such as zucchini.

Recipe FAQs

What is Salmoriglio?

Salmoriglio is a traditional Italian sauce made primarily with olive oil, lemon juice, garlic, and fresh herbs. It’s particularly popular in southern Italy and Sicily and is most commonly served with grilled fish and seafood.

Do I need to butterfly the seabass?

Butterflying the fish makes it easier to grill evenly and allows more of the flesh to come into contact with the heat. Your fishmonger can easily do this for you.

Can I grill the seabass without a fish basket?

Yes. A fish basket makes handling the whole fish easier, but you can place the seabass directly onto well-preheated, clean grill grates. Be sure to oil the fish and avoid moving it until the skin has properly browned.

Can I make the salmoriglio ahead of time?

Yes. You can prepare the salmoriglio shortly before grilling the fish. Give it another vigorous shake before serving to recombine the oil and lemon juice.

What should I serve with grilled branzino?

The roasted potatoes and peppers in this recipe make an excellent side. You could also serve the fish with a simple green salad, grilled vegetables, or crusty bread to soak up the salmoriglio.

The Recipe…

Grilled Branzino with Salmoriglio and Roasted Potatoes

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Download the full recipe!

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Grilled Branzino with Salmoriglio and Roasted Potatoes

⏱ Time & Servings

• Prep Time: 25 minutes

• Cook Time: 45 minutes

• Total Time: 1:10 hours

• Servings: 2-4

Ingredients

For the Grilled Branzino

• 2 whole branzino (AKA European Seabass), around 1.25-pounds each

• Extra-virgin olive oil

• Kosher salt

For the Roasted Potatoes

• 1.5 pounds yellow potatoes, peeled and cut into large pieces

• 1 yellow onion, cut into large pieces

• ½ red bell pepper, cut into large pieces

• ½ green bell pepper, cut into large pieces

• 2 sprigs fresh rosemary, roughly torn

• 2 tablespoons extra-virgin olive oil

• ¾ teaspoon kosher salt

• ¼ teaspoon freshly-cracked black pepper

For the Salmoriglio

• ¼ cup extra-virgin olive oil

• ¼ cup fresh lemon juice

• 2 cloves fresh garlic, finely chopped

• 2 tablespoons finely chopped fresh parsley

• 1 teaspoon finely chopped fresh oregano

• ¼ teaspoon kosher salt

• ½ teaspoon freshly-cracked black pepper

Instructions

For the Grilled Branzino

1. Preheat a charcoal or conventional grill over medium heat. For charcoal, wait until the coals form a white ash.

2. Scale and butterfly the branzino using a sharp filet knife or kindly ask your fishmonger to do it for you. Massage each side of the fish with a small amount of olive oil and lightly season with a small amount of salt.

3. Place the fish in a fish basket or directly onto the hot grill grates and cook over direct heat, skin side-down and undisturbed, until the skin is golden brown, slightly blistered and the top flesh begins to turn opaque, around 4 minutes. Flip and cook the other side for 60 to 90 seconds or until the flesh is flaky and opaque.

4. To serve, spoon some of the salmoriglio onto a serving platter, place the fish directly on top of the sauce, flesh side-down, and serve with the roasted potatoes on the side. Enjoy immediately.

For the Roasted Potatoes

1. Preheat the oven to 425F or Traeger Grill to 450F.

2. In a roasting tray, combine the potatoes, onion, red pepper, green pepper, rosemary, olive oil, salt and pepper and toss to coat. Arrange the vegetables in a single layer, transfer the tray to the oven or grill and cook, tossing halfway through, until the potatoes are golden-brown and fork-tender, around 45 minutes. Remove the tray from the oven, taste the potatoes for seasoning and adjust with salt as desired. Serve with the grilled branzino and salmoriglio.

For the Salmoriglio

1. In a mason jar with a tight-fitting lid, combine the olive oil, lemon juice, garlic, parsley, oregano and salt. Shake vigorously until well combined and emulsified. Taste the sauce for seasoning and adjust with salt or lemon juice as desired. For a slightly looser consistency, add 2 tablespoons of warm water and shake to emulsify.

Why You’ll Love This Recipe

• Big Flavour, Simple Ingredients: Fresh citrus, garlic, Dijon and herbs infuse the chicken with plenty of flavour without requiring a complicated marinade. Chances are you have most of the ingredients in your fridge already!

• A Complete Meal: High in protein, fibre and complex carbs to fill you up without weighing you down.

• All About the Texture: We’re talking juicy grilled chicken, creamy sweet potatoes, crunchy salad and a cool, tangy dill sauce that will make your tastebuds sing.

• Meal Prep-Friendly: You can either marinate the chicken and prep the other ingredients in advance and cook them before you’re ready to serve, or go ahead and cook everything in advance for effortless grab-and-go meal options for the week. It’s a great way to stay on top of your health goals and macros.

• Perfect for the Grill: The chicken gets beautifully charred, you can cook it all at once and you cut down on making a mess in the kitchen. It’s a win-win-win.

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Ingredients You need for the Shrimp and Calamari

• Shrimp: Try to source larger-sized shrimp for this recipe. I like to use 8/12 wild-caught, shell-on shrimp because they’re meatier, more forgiving to cook on the grill, and can be butterflied to soak up more of the marinade and sauce. I also like to keep the shell on while the shrimp grill to infuse a bit more flavour and protect the flesh from burning.

• Calamari: To prevent the calamari tubes from curling on the grill, use a sharp knife to cut slits down one of the sides. You can also use a pair of sharp kitchen shears to do this part.

• Aromatics: A combination of finely chopped shallot and garlic form the flavourful base for this Mediterranean Grilled Shrimp and Calamari. The garlic goes into both the marinade and the sauce, so be sure to divide it accordingly as you prepare the ingredients.

• Paprika: I like to add a dash of paprika to the marinade for some colour. For even more oomph, try substitute smoked paprika.

• Capers: Briny and acidic capers are the perfect addition to this Mediterranean-style sauce. They cut through the richness of the oil and help bring the flavours of the seafood to life. If you don’t have capers, you can substitute green or black olives of your choice.

• Sun-Dried Tomatoes: I absolutely love the addition of sun-dried tomatoes in this recipe. They add texture, colour and a tanginess that you just can’t get from using fresh tomatoes. Just be sure to look for sun-dried tomatoes packed in olive oil. You can also use fully dried tomatoes by rehydrating them in some hot water for 15 minutes.

• Fresh Chiles: You can definitely substitute dry chile flakes if that’s all you have, but the pop of colour and texture from fresh chiles is hard to beat.

• Fresh Herbs: A combination of fresh oregano and fresh parsley add an incredible aroma and flavour to the Mediterranean grilled shrimp and calamari. If substituting dried herbs, be sure to use only half the amount called for in the ingredients list.

• Water: I like to deglaze the pan and stretch the sauce with a splash of liquid. To keep things Whole30 and Paleo, I used water here. For something more indulgent, you can deglaze with white wine or your favourite seafood broth.

• Lemon Juice: Finish the sauce with a big squeeze of fresh lemon juice to wake up all of the flavours.

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Why You’ll Love This Recipe

This one brings together everything I truly love: live fire, bold spices, and good-quality ingredients that shine through simple technique. The combination of sweet roasted California grapes, smoky lamb and charred sweet potatoes creates a balance of flavours that’s both surprising and incredibly satisfying.

• Different, In a Good Way: Roasting California grapes intensifies their natural sweetness and doing it over a life fire takes things to another level. It caramelizes the natural sugars, softens the skin and infuses the fruit with smoke to create a truly unexpected pop of flavour.

• Balanced Flavours: The natural sweetness from the grapes balances the spice from the harissa lamb chops, while citrus, herbs and chili add freshness and brightness.

• Restaurant-Quality at Home: This dish feels like it could belong on a restaurant menu but when you break it down, it relies on few simple techniques that anyone can master at home. Even if you don’t have a grill.

• Made for the Grill: Everything from the grapes to the lamb to the sweet potatoes is cooked over open fire. Not only is it just incredibly fun, but it also gives the dish an unbelievably amount of flavour that you just can’t get any other way. BUT, if you don’t have a grill, I list some workarounds below!

Ingredients You Need for the Fire-Roasted California Grapes Salsa

• Grapes from California: You can use red, green or both varieties here. Look for firm, medium-size grapes that are uniform in shape with bright green stems, which usually indicates freshness.

• Extra-Virgin Olive Oil: A good quality EVOO will give the salsa some body and earthy flavour. If you’ve got a nice bottle you’ve been saving, now’s a good time to use it.

• Lemon zest and juice: Use both the zest and the juice for maximum flavour and aroma. Only fresh lemons here. None of the bottled stuff, please.

• Flaky Sea Salt: You can season the salsa with kosher salt but this is also a good time to use some good-quality flakey sea salt if you’ve got it. It will give the dish a more refined taste and texture.

• Fresh Herbs: I used a combination of fresh parsley and mint here. They both pair beautifully with the lamb and grapes.

• Crushed Red Pepper Flakes: For a touch of heat, add in a pinch of chile flakes. Or, better yet, some thinly sliced fresh chiles! The spice will echo the harissa but also balance the sweetness from the grapes and sweet potatoes.

For the Harissa Lamb Chops

• Frenched Lamb Chops: I personally prefer lamb rib chops because they tend to be easier to cook and eat. You can substitute lamb loin chops if that’s preferred. The cooking times will vary slightly depending on the thickness of the chops. Lamb shoulder chops are another option, but they will be much less tender when grilled.

• Moroccan-Style Harissa: There are different types of harissa. The one used here is Moroccan-style, which is looser, less spicy and more oily than the Tunisian Harissa du Cap Bon, which is intensely spicy and much more in line with the texture of tomato paste. If you can only find the Tunisian variety, I recommend using a smaller amount and stretching it with more extra-virgin olive oil so that it isn’t as thick.

• Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!

• Lemon Juice: The acid in the lemon will help tenderize the lamb, balance the fattiness along the bone and mask some of the gamey flavour. It’s a must.

• Warm Spices: A pinch of ground cumin and coriander will play off the earthiness of the harissa and infuse the lamb with warm spice.

• Sweet potatoes: There are few things I love more than sweet potatoes roasted directly in the hot embers of a live fire. The skin gets so deeply blackened that it starts to look like a piece of charcoal itself. But once you cut it open, you’re left with a perfectly tender and deeply orange flesh that’s completely infused with smokey flavour. You have to give it a try!

For Best Results

• Fire the Grapes: The key to the grape salsa is getting enough heat to lightly blister and caramelize the fruit without turning it into jam. A charcoal grill adds the best smoky flavour, but a hot oven works well too.

• Marinate the Lamb: For the best flavour, let the lamb chops marinate for at least 2 hours, or ideally overnight. This gives the harissa, garlic, and spices enough time to deeply season the meat.

• Let the flavours develop: Give the California Grapes Salsa some time for the flavours to get to know each other.

• Embers, Not Flames: Most people hear live fire cooking and immediately think of flames rising to the sky. Generally speaking, you want the opposite. High flames are harder to control and can quickly scorch the food if you’re not careful. Instead, wait until the coals have formed a white ash around them before you start cooking. Tip: You should be able to hover your hand above the fire for around 5 seconds before it gets too hot to bare.
  
  Keep in mind, as the fat from the lamb chops renders, it will drop onto the coals and create some small flames that should provide enough direct heat to develop some char without burning everything to a crisp.

Help! I don’t Have a Grill?

If you don’t have access to a grill, don’t worry. You have options here!

• For the Grapes: If you have a gas stove top, you can place the grapes in a stainless-steel fine-mesh sieve and roast them over the flames. If you have an electric stovetop, you can roast the grapes in a 425F oven for 12-15 minutes or until softened and blistered.

• For the Lamb Chops: You can cook the chops on a grill pan or cast-iron skillet over medium-high heat for around 5 minutes per side or until lightly charred and the thickest part of the meat registers around 135F for a medium centre.

• For the Sweet Potatoes: Use a fork or tip of a knife to poke a few holes all over the sweet potato. Transfer the potatoes onto a sheet pan lined with parchment paper and roast them in a 400F oven for around 60 minutes or until fork-tender. Remember, the thicker the sweet potato, the longer it will take to cook through!

Substitution Ideas

• Lamb chops: The harissa marinade also works wonders on grilled chicken thighs, pork chops, veal chops or “beefier” cuts of steak like flank, flap or skirt.

• Harissa: If you can’t find harissa, you can substitute any chile paste you like or use a combination of tomato paste and dried spices like cayenne pepper, spicy paprika, chipotle powder. The flavour will be very different than what I’m sharing here.

• Sweet potatoes: Feel free to serve the lamb chops and California grapes salsa with a side of rice, salad or baked potatoes. You can also enjoy it with grilled vegetables.

• Fresh Herbs: Cilantro, dill, basil, chives or oregano can all be experimented with for different flavour profiles.

Recipe FAQs

Can I make the grape salsa ahead of time?

Yes! In fact, it will taste even better if you can prepare it a few hours ahead for the flavours to develop. Just cover and leave it at room temperature.

Can I roast the grapes in the oven instead of grilling them?

Absolutely. Roast the grapes on a sheet pan at 425°F for 12-15 minutes or until lightly charred and softened.

What temperature should lamb chops be cooked to?

For a medium centre, cook the lamb chops until they reach an internal temperature of about 135°F, then rest for 5 minutes before serving.

The Recipe…

Fire Roasted California Grapes Salsa with Harissa Lamb Chops

243KB ∙ PDF file

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Download the full recipe!

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Fire-Roasted California Grapes Salsa with Harissa Lamb Chops

⏱ Time & Servings

• Prep Time: 25 minutes

• Cook Time: 50 minutes

• Total Time: 1:15 hours

• Servings: 2

Ingredients

For the Fire-Roasted California Grapes Salsa

• 2 cups red and green Grapes from California

• 3 tablespoons olive oil

• 1 teaspoon lemon zest

• 1.5 tablespoons lemon juice, plus more as needed

• ½ teaspoon flakey sea salt

• 2 tablespoons finely chopped fresh parsley

• 8 mint leaves, roughly torn

• ½ teaspoon crushed red pepper flakes

For the Harissa Lamb Chops

• 8 Frenched lamb chops, around 1.5-pounds total

• 2 tablespoons Moroccan-style harissa

• 2 cloves garlic, finely grated

• 2 tablespoons lemon juice

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon kosher salt

• ½ teaspoon black pepper

• 2 medium-sized sweet potatoes

Instructions

For the Fire-Roasted California Grapes Salsa

1. Add the grapes to a metal sieve and roast them over a charcoal fire or high-heat grill, tossing regularly, until lightly charred and slightly softened, about 5 minutes. Alternatively, place the grapes on a sheet pan and roast them in a 450F oven for 10 to 12 minutes. Transfer the roasted grapes to a bowl along with the olive oil, lemon zest, lemon juice, sea salt, parsley, mint, and red pepper flakes. Gently stir until well combined, taste for seasoning and adjust with lemon juice or salt as desired. Set aside at room temperature until ready to serve with the Harissa Lamb Chops.

For the Harissa Lamb Chops

1. In a large bowl, combine the lamb chops, harissa, garlic, lemon juice, cumin, coriander salt and pepper. Toss well to coat, cover and refrigerate 2 hours to overnight.

2. Preheat a charcoal grill until it develops a layer of white ash (500F for Traeger Grill; medium-high heat for gas grill). Place the sweet potatoes directly onto the coals and cook until deeply charred, around 20 minutes (cook directly on the grill grate for Traeger or gas grill). Flip and cook the other sides until deeply charred and the thickest part of the potato is fork-tender, around 20 more minutes. Transfer the sweet potatoes to a bowl, cover and let them steam 10 minutes before peeling off the skins.

3. Grill the lamb chops over direct heat until lightly charred, around 3 minutes. Flip and cook the other side until lightly charred and the thickest part of the lamb registers around 135F for a medium centre. Transfer the chops to a platter and let them rest 5 minutes.

4. To serve, fan the lamb chops over the sweet potato and spoon some of the Fire-Roasted California Grapes Salsa overtop.

This recipe was created in partnership with the California Table Grape Commission. All opinions expressed here are the author’s alone.

Why You’ll Love This Recipe

• A Twist on the Classic Stuffed Veg: If you’re a fan of stuffed peppers or cabbage, I think you’ll love this spin using onions. They get super tender and add a natural sweetness that perfectly complements the savoury beef filling.

• Healthy & Comforting: Lean ground beef, rice, onions and a few simple seasonings come together to create a hearty meal that will keep you full without weighing you down.

• Make Ahead: You can enjoy the stuffed onions immediately after cooking but they taste even better the next day as the flavours continue to develop overnight. Perfect for meal prep.

• Easy Yet Impressive: Arranged together in the pan, the stuffed onions are surprisingly impressive despite being made with just a few simple ingredients.

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Why You’ll Love This Recipe

• Restaurant-quality tacos at home: Sushi-grade ahi tuna only needs a quick sear, making this one of the easiest ways to recreate a dish you’d expect from a great seafood restaurant.

• Balanced Flavours, Textures and Colours: The buttery fresh tuna steaks take on a delicious and crunchy sesame crust that pairs perfectly with the acidic mango salsa, spicy Calabrian aioli and creamy avocado.

• Ready in under 30 minutes: And not a whole to of prep either. Sushi-grade tuna doesn’t require any marinating time and takes only 2 minutes total to cook, which leaves you plenty of time to throw together the salsa and toppings.

• Fresh, light and packed with flavour: Deeply satisfying but won’t leave you feeling weighed down.

• Easy to customize. Swap the mango for pineapple, adjust the heat in the aioli, or serve everything over rice instead of tortillas for an equally delicious but more substantial meal.

Ingredients You Need For the Sesame-Crusted Ahi Tuna

• Sushi-grade ahi tuna: Since the tuna is only lightly seared, it’s important to buy sushi-grade or sashimi-grade fish from a trusted fish market or seafood counter. Look for firm steaks with a vibrant ruby-red color and no strong fishy smell.

• White and black sesame seeds: Using both creates a beautiful presentation while adding a delicate nutty flavour and light crunch that complements the buttery tuna without overpowering it.

• Extra-virgin olive oil: A small amount helps develop a quick, even sear while preventing the sesame seeds from sticking to the pan. You can substitute avocado oil here.

• Corn tortillas: Fresh corn tortillas provide the best flavor and texture. Warming them in a dry skillet makes is essential to make them pliable and develop more flavour.

• Flaky sea salt: A finishing sprinkle of good-quality salt over the seared tuna enhances the natural flavours in the fish without overpowering it.

• Avocado: Creamy avocado balances the richness of the tuna while helping mellow the heat from the aioli. After all, what kind of taco would it be without avocado?

• Lime wedges: Fresh lime juice brightens every bite and ties all of the flavors together.

For the Mango Salsa

• Mango: For the best texture and flavour, try to use a mango that is just barely ripe. It will be easier to dice and will also maintain its texture a bit better. The sweetness and acidity pair very well with the blackened fish. If you can’t find mango, you can try making the salsa with pineapple, peach, papaya or persimmon.

• Red Bell Pepper: I like the sweetness, crunch and colour of a red bell pepper in this salsa but you can experiment with other colours.

• Onion: Use any variety of onion you like or have. For colour, go with red onion. For sweetness, use white. In any case, you can mellow out some of the bitter flavour by placing the diced onion in a sieve and running it under some cold water.

• Fresh Chile Pepper: Spice level is a personal preference so use as much or as little fresh chile as you like. We used one fresh Calabrian chile with the seeds for more heat. If you want to tone down the heat, you can remove the seeds of the pepper. You can substitute jalapeño, serrano or something spicier, like habanero.

• Fresh Lime: You want the zest and juice here. For the best flavour and aroma, use the fresh stuff!

• CILANTRO Basil: The Italians don’t do cilantro so we used fresh basil instead and you know what? It was great! It actually paired beautifully with the fish and Calabrian aioli. I still think cilantro would have been good though.

• Salt: Season the salsa to taste with a bit of kosher salt to taste. Keep in mind, you can always add more but it’s very hard to adjust if you put too much.

• Extra-Virgin Olive Oil: It’s not absolutely necessary, but adding some EVOO to the salsa will give it some depth of flavour and a velvety mouthfeel.

For the Calabrian Aioli

A very simple yet delicious combination of mayonnaise, Calabrian chile paste, lime juice and garlic makes for a seriously delicious sauce that goes perfectly with these tacos. Think of it like an Italian twist on a chipotle crema but with much less garlic. Apparently, in Italy, if you use more than one clove of garlic in a recipe they’ll lock you up and throw away the key.

Trust, Cook it Rare

The goal isn’t to cook the tuna all the way through. The goal is to create contrast. A very hot pan quickly develops a flavourful sesame crust while leaving the centre cool, buttery and rare so you can taste the nuances and enjoy the texture of the fish.

• Start with sushi-grade tuna if you plan to serve it rare. Quality matters here more than almost any other ingredient. If it’s not extremely fresh, don’t use it.

• Pat the tuna completely dry before pressing on the sesame seeds so they adhere evenly and brown properly.

• Use a very hot skillet so the exterior sears quickly before the interior has time to cook.

• Resist moving the tuna during searing. Leaving it undisturbed creates a much better crust.

• Slice immediately after cooking using a very sharp knife to preserve the clean edges and stop the cooking process.

Substitution Ideas

• Tuna: If you can’t find tuna, you can substitute your favourite fish, like mahi-mahi, cod, halibut or snapper. Just be sure to fully cook these other types of fish. You can keep all the other toppings the same.

• Calabrian Chiles: If you can’t find jarred Calabrian chiles in oil, you can substitute your favourite chile paste, chipotles packed in adobo or even Sriracha if that’s all you have. It will taste different but still be delicious.

• Fresh Basil: Let’s be clear, cilantro was my first choice for the salsa but the threat of Ruben throwing me over the balcony was enough for me to agree to using fresh basil instead.

• Mango: You can use fresh peaches or nectarines, both of which are currently in season, or diced pineapple.

• Corn tortillas: Flour tortillas can be used if preferred, though I think the slightly nutty flavour and texture of corn tortillas pairs better with fish.

Recipe FAQs

Can I cook the tuna longer?

I don’t recommend it. You’re paying top dollar for fresh tuna because it’s one of the few fish that tastes incredible and is safe to consume rare. If you want fully cooked tuna, use the stuff in a can or jar instead.

Can I make the salsa ahead?

Absolutely. The salsa can be prepared several hours ahead of time and refrigerated until ready to use. Just be sure to remove it an hour before serving so it comes to room temperature.

How spicy is the aioli?

Moderately spicy. The mayonnaise softens the heat considerably, but you can easily add more or less Calabrian chile paste depending on your preference.

Can I use frozen tuna?

Yes, provided it is labeled sushi-grade and properly thawed in the refrigerator before cooking.

The Recipe…

Tuna Taco with Mango Salsa and Calabrian Aioli

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Tuna Taco with Mango Salsa and Calabrian Aioli

⏱ Time & Servings

• Prep Time: 20 minutes

• Cook Time: 2 minutes

• Total Time: 22 minutes

• Servings: 4

Ingredients

For the Mango Salsa

• 1 mango, diced

• ½ red bell pepper, diced

• ¼ red onion, diced

• 1 fresh Calabrian chile pepper, finely chopped, omit seeds for less spicy

• 2 tablespoons finely chopped fresh basil

• Zest and juice of 1 lime

• ¼ teaspoon kosher salt

• 1 tablespoon extra-virgin olive oil

For the Calabrian Aioli

• 1/3 cup mayonnaise

• 1.5 tablespoons Calabrian chile paste (or chopped Calabrian chilies in oil)

• 1 garlic clove, finely grated

• Juice of 1 lime

For the Tuna Tacos

• 2 6-ounce sushi-grade ahi tuna steak

• 1 tablespoon white sesame seeds

• 1 tablespoon black sesame seeds

• 1 tablespoon extra-virgin olive oil

• 1 pinch flaky sea salt, for finishing

• 4 corn tortillas

• 1 avocado, thinly sliced, for serving

• Lime wedges, for serving

Instructions

For the Mango Salsa

1. In a bowl, combine the mango, red pepper, red onion, chile pepper, basil, lime zest, lime juice, salt and olive oil. Stir to combine, taste for seasoning and adjust with salt or lime juice as desired. Cover and refrigerate until ready to serve.

For the Calabrian Aioli

1. In a bowl, combine the mayonnaise, Calabrian chile paste, garlic and lime juice. Stir to combine, taste for seasoning and adjust with lime juice as desired. Cover and refrigerate until ready to serve.

For the Tuna Tacos

1. In a bowl, combine the white and black sesame seeds and stir to incorporate. Firmly press the tuna into the sesame seeds to evenly coat both sides then set aside.

2. Preheat a non-stick skillet over medium-high heat. Working one at a time, add the tortillas to the pan and cook 45 seconds per side or until golden and puffy. Transfer the tortillas to a plate and set aside.

3. To the same pan, add the olive oil and heat it until shimmering. Add the tuna steaks to the pan and cook, undisturbed, until slightly grey in colour, around 60 seconds. Flip the tuna and cook the other sides until lightly grey but still rare in the centre, around 60 seconds. Transfer the tuna to a cutting board, thinly slice and season with a small pinch of flakey salt.

4. To assemble the tacos, spread a layer of Calabrian aioli onto each tortilla. Top with slices avocado followed by slices of tuna and some of the mango salsa. Serve with lime wedges for squeezing and enjoy immediately.

This recap will primarily cover where we stayed and what we ate on our 3 days in Rome. I won’t dwell on the historical sites because my guess is if you’re planning a visit, you already know what you want to see. I will, however, place a heavy emphasis on the food since that’s my main interest and the part I found to be most overwhelming. There are A LOT of places to eat in Rome and the last thing you want to do is have a bad meal. I found myself falling into a couple of overhyped, IG-popular traps and I don’t want that to be the case for you.

I’ve also saved each place mentioned in this post on this Google Map so you can easily access and see their actual locations.

Unsolicited Advice Before You Go

If you plan on coming to Rome or Italy in general during the peak summer travel season of June to August, you should expect extreme heat and large crowds. It was full sun and at least 38C every day we were there. I strongly encourage you to walk on the shady side of the street whenever possible and bring a few things to make your stay more enjoyable.

• Water Bottle: We brought a 1 litre steel water bottle with us on our trip and it was probably the single best decision. You can refill your bottle at one of the hundreds of nasoni (public water fountains) found all over the city for free. Of course, you can buy bottled water all over the place or just refill a plastic bottle as well. I prefer steel because it keeps the water cold and having a loop around the lid makes it easier to carry.

• Portable Fan: Another excellent decision we made was to bring a small, rechargeable fan. I wish I brought more than one! We used it daily and it was a lifesaver for our 7-year old who thought it would be fun to climb every single wall, bench and fountain she saw in addition to walking 15k steps per day! Look for a fan with a strong fan and rechargeable battery that lasts long. That way you don’t need to look for new batteries and can just recharge it overnight in your hotel room.

• Portable Charger: There’s a strong chance you’ll be using your phone all day. Google maps, photos, videos, Uber, posting pics of your gelato on IG, reading Uncle Ronny’s latest Substack post. If that’s you, then I suggest you carry a portable charger for your phone. Especially if you’re posting to social media - it kills your battery like nothing else. I found my phone battery dying by mid day, everyday. I don’t remember what brand mine is but it’s around the same size as my iPhone 16 so it’s not overly bulky. I also used it a couple of times to charge the fan.

• Electrolytes: I always pack sticks of LMNT electrolytes with me. They’re small, individually-packaged, convenient, taste good, zero-sugar and will help you stay hydrated in the extreme heat.

• Beware of Pickpockets: This goes without saying but stay vigilant and beware of pickpockets. Keep your bags, phones and wallets on your person at all times. I don’t want to fear-monger but they usually work in teams with spotters and before you know it, your valuables are gone. I hate to admit it but it’s happened to us on more than one occasion.

Hotel Castellino Roma

If location is your top priority (and I think it should be in Rome), you really can’t get much better than this. We chose Hotel Castellino because it’s smack dab in the centre of Rome and on a well-lit, major street, which means you don’t have to lug your suitcases down any cobblestones or up any staircases. Plus, it’s a bit safer at night. It was also reasonably priced compared to similar options and had availability, which is an important caveat considering I booked it only 2 days before arriving during peak summer travel season. I’m sure if you book further in advance and not during July the prices will be better and you will have more hotel options in general.

Situated just steps from Piazza Venezia, it put nearly every major attraction within walking distance. The Trevi Fountain is about a 7-minute walk away, the Pantheon roughly 10 minutes, and the Roman Forum, Colosseum and Capitoline Hill can all be reached in 10-15 minutes on foot. The Vatican and Castel Sant’Angelo is a 30 to 35-minute walk if you’re looking to get your steps in. We walked on the way there but ended up ordering a taxi through the Uber app to get back to the hotel because the heat was too intense for our daughter.

The hotel itself is basic but clean. We wanted to spend as little time at the hotel as possible so additional amenities like a gym or spa weren’t a top priority at all. The room and ensuite bathroom were surprisingly spacious by European standards, the bed was comfortable and staff members were friendly and helpful. If you arrive before check-in, you can ask the front desk to store your bags until your room is ready. There’s a complimentary Nespresso machine and water in the lobby by the elevator, which was very much appreciated.

They also have a rooftop terrace and jacuzzi area, but it was closed because of the extreme July heatwave.

If you book here, I’d highly recommend requesting a room overlooking the interior courtyard if possible. The surrounding streets are lively from early morning until late at night, and the courtyard rooms are much quieter.

The hotel does offer breakfast for an additional charge but we chose to head out and explore the city instead.

My only complaint was the WiFi signal in the room was very weak and constantly disconnected. Aside from that, I would stay here again.

WHERE TO AVOID: Unless you absolutely have to, I would avoid staying around the outskirts of Rome or near the Termini train station. The neighbourhood surrounding Termini is a bit sketchy at night and not somewhere I’d recommend going for an evening stroll. We did it back in 2008 and did not enjoy it.

You might find some better hotel prices around the outskirts of the city centre but the savings are not worth the extra distance IMO. There is A LOT to see in Rome. The further out you are, the more time you’ll take to get where you want to go. Taxis can be very expensive and wait times to catch a cab or Uber can be longer than you expect. Also, some neighbourhoods, like Monti, have steep hills that can make even a short walk more difficult.

Instead, try to find something in one of the central neighbourhoods. Not only will you be closer to the historical sites but it will also make it easier to head back to your hotel mid-day if you want to put away any souvenirs or have a shower before dinner.

Coffee

Caveat: I drink my coffee black. In Italy, it was exclusively ristretto, espresso and doppio espresso. No latte. No cappuccino. No macchiato. No americano. No vanilla, mocha, frappuccino, caramelluccino. No. No. No. If you like those sorts of drinks, I’m happy for you. For me, that ain’t coffee. It’s milk with coffee flavour.

All that to say, the espresso served in Italian bars (which are what you would commonly call a cafe or coffee shop in North America) was generally similar. Think dark roasts, over extracted, bitter, burn-your-tongue hot and notes of cigarette ash. Unless, of course, you go to a specialty or third-wave coffee shop, where you can usually get single-origin roasts prepared with a touch more sophistication and temperature control.

Unfortunately, due to a very crammed sight-seeing schedule, I didn’t have a chance to seek out any specialty coffee shops and found myself slinging back shots of molten lava instead.

The funny thing is, I still loved it.

Bar San Marcello (Near Trevi)

Bar San Marcello is a 5-minute walk around the corner from Hotel Castellino on a quiet alleyway near Trevi Fountain. No Instagram hype, no lines, no crowds of tourists. I’d recommend it if you’re like us and just want a quick coffee or pastry so you can spend more time exploring the city instead of sitting down for a large breakfast.

The espresso is exactly what you’d expect in Italy - dark, over-roasted, robust, intense, and piping hot. If you order milk-based drinks like a cappuccino, the flavour will be more mellow. The real star here (and Rome in general) was the maritozzo - a soft, sweet bun filled with fresh whipped cream. It’s one of Rome’s signature pastries. It looks simple and underwhelming on the outside, but the pastry is wonderfully flavourful, with a slightly crisp exterior, fluffy centre and not overly sweet. The whipped cream is light as a cloud. It goes great with a cup of Italian-style espresso, which leans heavily on the bitter side - even for me. I don’t know if I’d start my mornings with a maritozzo everyday, but it’s definitely worth trying at least once while in Rome.

We also tried their pistachio croissant. It was generously filled with a sweet pistachio cream but the pastry itself was a bit dry and stale. I wouldn’t recommend it.

Antico Caffè del Brasile (Monti)

While walking through the Monti neighbourhood, we stopped at Antico Caffè del Brasile. I’ve followed Elizabeth Minchilli on TikTok for years and this is one of her local spots so I had to check it out.

It’s another no-frills, classic Roman coffee bar with locals constantly flowing in and out. The espresso is similar to San Marcelo. Piping hot, bold and a little bitter but reasonably priced. They also have a large selection of pastries and prepared foods. It’s a good place to make a quick pit stop if you’re in Monti. I think there’s a gelato shop next door if the kids need something to cool down.

Other Bakeries and Quick Bites:

I didn’t get around to either of these bakeries but they came HIGHLY recommended by friends. If you go or have been, I would love to know your thoughts in the comments.

• Antico Forno Roscioli

• Forno Campo de’ Fiori

Where We Ate

Night 1: Trattoria Da Enzo (Trastevere)

Located in the very charming and picturesque Trastevere neighbourhood, Da Enzo serves up traditional Roman cuisine. No reservations, walk-ins only and ALWAYS a long line. We arrived around 6:45pm, just 15 minutes after they opened, and ended up waiting for around 1 hour. It was our first night, we were riding the adrenaline high of being back in Rome and honestly didn’t mind waiting at all.

Da Enzo has a tiny indoor dining room and some tables that flow out onto the street in front. The place looks straight out of a scene from Eat, Pray, Love. It’s charming and the food is very good but it does seem as though the tourists have taken over. At least, that’s what it felt like while we were there. It’s not necessarily a bad thing, but I don’t think you should come here expecting a “hidden gem”, local or neighbourhood joint. Nevertheless, I would recommend it and my wife said it was her favourite meal in Rome.

We Ordered:

(from left to right)

1. Fiore di Zucca. Zucchini flowers stuffed with mozzarella and anchovies, battered and deep-fried. Unfortunately, these were a miss for me. The cheese was a bit rubbery and the batter a bit too heavy for my liking.

2. Rigatoni al Pomodoro. This was a special request for our daughter and I was appreciative that they made the exception. They tossed rigatoni in some of the the sugo they use for their polpette (meatballs). The sauce was simple, flavourful, well seasoned and the pasta was cooked al dente.

3. Sautéed Cavolo Nero with chile and garlic. I love any kind of wilted green and this was no exception. One thing to keep in mind is most Italians overcook their vegetables. The kale was very, very soft. If you like something with a bit more texture, you will not like this. Otherwise, it’s a nice accompaniment if you plan on ordering any Secondi (or more protein-forward dishes).

4. Rigatoni al Sugo di Coda. My favourite dish of the night! Rigatoni tossed in a rich and deeply flavourful ox tail ragù. You can’t see it but there’s a braised ox tail hiding under the cheese. The part I found most interesting was they finished the dish with a dusting of cacao powder. Delicious and highly recommend!

5. Abbacchio alla Scottadito (grilled lamb ribs). Very simply seasoned, super mellow flavour profile, not gamey, and beautifully crispy ribbons of fat along the bone. Lamb chops are one of my favourite things in the world and I really enjoyed these.

6. Da Enzo is famous for their Tiramisu (below). It comes in a small glass with a generous dusting of cacao overtop. I would say it’s a good Tiramisu and a nice end to the meal but maybe a bit overhyped.

What Others Recommended

If you don’t want to wait for a table at Da Enzo but maybe want to eat somewhere in Trastevere, these are some other options that were recommended to me.

• Trattoria Da Teo

• Tonnarello

• Supplì - Grab-and-go, no seating.

Night 2: Pommidoro dal 1890 (San Lorenzo)

Pommidoro is a family-run trattoria that’s been serving classic Roman and cucina povera dishes since 1890. It’s where Pier Paolo Pasolini famously had his last meal before he was murdered. More recently, it’s witnessed another large boom in fame after being heralded by Stanley Tucci as having his favourite carbonara in town. They now proudly display his books on their front desk. Can you blame them?

Inside, the place feels feels like you’ve stepped back in time. The staff is warm and welcoming, the atmosphere is effortlessly stylish in that very Italian way (vintage posters, newspaper clippings, mother of pearl table cloths) and classic Roman dishes fill the menu. The service is friendly, fun and unpretentious, but a little clumsy. Our server forgot to bring cutlery - twice. He brought out some type of scallopini instead of the trippa we ordered. At one point another server dropped a couple glasses while clearing a table. And spilled a bottle of red wine on another table by accident. In his defence, it was very late at night by this point and he was visibly exhausted.

Even though this place is very popular with tourists, it’s still a go-to for locals. They also take reservations and have a few indoor dining areas with a weak, but functioning AC. Important consideration if visiting during the summer and with kids. My advice is to book ahead and anticipate taking a taxi to get there. It’s located in the San Lorenzo neighbourhood, which is a bit far out from the city centre and not exactly the most charming area to walk through.

We Ordered:

(from left to right)

1. Gnocchi al Sugo di Castrato. Pillowy potato gnocchi served in a rich and delicious mutton ragù with tender, fall-off-the-bone meat. I loved this and it was my favourite dish of the night! Highly recommend!

2. Carbonara. Don’t come for me but I think carbonara in general is overhyped and especially so in Rome. However, if you like it then you will enjoy this one. The sauce is creamy, perfectly emulsified, not overly cheesy and with a good amount of guanciale. The spaghetti is cooked al dente.

3. Trippa alla Romana. I love tripe and I loved this. If you don’t like tripe, don’t order it. It’s slow-cooked until tender in a tomato sauce with mint and topped with a generous amount of Pecorino Romano. This is a staple dish of Rome’s cuccina povera and it didn’t disappoint.

4. Bistecca. Grilled over a wood fire and finished with a sprinkling of salt. The meat was flavourful but a little on the chewy side, which is par for the course in Italy where the steaks in general have much less marbling then in North America. It was just OK and not something I’d order again.

5. Sautéed Broccoletti (not pictured): Similar to the cavolo nero from Da Enzo, the tender stem broccoli here is blanched until very soft then sautéed in olive oil and the faintest hint of garlic. It’s good, don’t get me wrong, but I would have enjoyed it a bit more if it wasn’t so mushy.

What Others Recommended

If Pommidoro is booked, I’d also consider:

• La Matricinana dal 1870

• Vecchia Locanda

• Il Grottino a Testaccio - a recommendation from my friend Ruben Bondì

Night 3: Al Pompiere (Jewish Ghetto)

Located in Rome’s historically significant Jewish Ghetto, Al Pompiere is a family-run restaurant popular with both locals and tourists. It’s another Elizabeth Minchilli recommendation so I was very eager to eat here.

I called the restaurant at 6:45pm and asked if they had any room for 3. The gentleman on the phone, who I later found out was the owner, said they were fully booked and only had room around 11pm. I said, unfortunately that’s too late, even for my night-owl daughter. The moment he heard we were coming with our child he said he could give us a table at 7pm. Either I had just unlocked a secret code to securing a table in Italy or he was just very nice and accommodating. Either way, I appreciated it.

The restaurant is very big inside. Multiple dining rooms and lots of tables but it feels very inviting and warm. The staff was very welcoming and attentive and the owners were there making sure everyone was being taken care of. Just like Pommidoro, there’s no pretentiousness here. It’s hospitality for the sake of being hospitable. Also like Pommidoro, they have a very weak but functioning AC.

After dinner, spend some time wandering the surrounding streets. The Jewish Ghetto is one of Rome’s most fascinating neighbourhoods. You can marvel at the ancient ruins without the crowds and it’s especially charming after sunset.

We Ordered:

(from left to right)

1. Fritto Misto Vegetale. An assortment of fried vegetables, cheese and even apple! The batter was incredibly light and crispy and the vegetables were tender with just the right amount of bite. I loved every bite of this! Recommend!

2. Taglioni al Pommodoro. Another special request for the kiddo and it ended up being one of my favourite dishes. Perfectly cooked fresh taglioni in an incredibly simple tomato sauce topped with grated Parmigiano Reggiano. I ate the leftovers on the train to Salerno the next day and found myself in a momentary state of bliss. Recommend!

3. Carciofo alla Giudia. Crispy on the outside, tender in the middle, these Jewish-style fried artichokes are a must try in Rome. They’re simple, flavourful, very lightly seasoned with salt and deliver a delicious crunch.

4. Penne all’Arrabbiata. Penne tossed in a very light tomato sauce with olives, parsley and chile. This was just OK in my opinion. It fell a bit flat and I was hoping for a bigger punch of flavour. It wasn’t spicy until the very last bite when I got the chile pepper. Then my mouth was on fire!

5. Bistecca. Similar to Pommidoro, the steak was flavourful but a bit chewy and overcooked. In their defence, it’s difficult to cook a very thin steak to a medium centre. I regret not ordering the grilled lamb chops.

6. Taglioni al Limone. This was a sleeper hit! Looks very unassuming but it was my favourite dish of the night. Perfectly cooked fresh taglioni tossed in a rich and creamy yet surprisingly light lemon sauce. I licked the plate clean. Highly recommend!

What Others Recommended

If you can’t get a table at Al Pompiere, I’d also consider:

• Ristorante Piperno

• Matricianella

Sadly, Would Not Recommend…

I think the only real let down for me was Bonci Pizzarium. If you’ve seen the Gabriele Bonci episode on the Chef’s Table pizza season then you’re definitely familiar with the fame surrounding Bonci himself and this place. I really, really wanted to love it but unfortunately, it was just OK. In their defence, it could be that I didn’t order correctly. The crust was definitely the highlight though. It was crunchy, light and airy. I was expecting more from the toppings though. Especially considering each slice was almost €10!

The wait time was also far too long (around 20 minutes for a slice) and it had nothing to do with a line up. There were only a few people ahead of us. Their expediting just needs improvement.

Also worth knowing if you plan to go, Bonci Pizzarium is quite far out from the city centre. It’s in the Trionfale neighbourhood, north west of the Vatican, which means you have to walk around the Vatican walls to get there. So even if you visit St. Peter’s you still have a 25-minute walk ahead of you. Not ideal in 40C heat and in my opinion, just not worth the distance. Especially considering the price and wait times.

One last note, in the impossible chance someone from the Bonci team reads this. Put placards in front of each style of pizza so at the very least people know the toppings. I don’t eat pork so it was a guessing game trying to figure out which slice I could choose. I ordered a slice with fresh mozzarella and basil (very safe bet) and one with mushrooms. The mushroom slice ended up having some type of sausage camouflaged amongst the funghi. I’m sure had I asked, they would have told me. But that’s yet another thing that would contribute to longer wait times.

Where to next…

This wraps up the first half of our week-long trip in Italy. The second half was spent in Positano and I’ll share a similar recap of our time in what I consider to be one of the most magical parts of Italy.

In the meantime, I would love to hear from you in the comments. Are you a seasoned traveler to Rome or a local living in the Eternal City with other food, coffee or pastry recommendations? I’m sure I missed A TON of stuff and there’s only so much ground you can cover in 3 days, but I guess that gives me all the more reason to come back!

Also, I know this is outside my typical recipe posts so I’m curious to know if you enjoyed this article.

Let me know

~ Ronny

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Why You’ll Love This Recipe

• 5 Ingredients: Peaches, coconut sugar, lemon juice, yellow cake mix and butter. Super simple, quick and delicious.

• Incredibly Easy: No fancy stand mixer or equipment. No batter to mix. No complicated techniques. Very little cleanup. Just layer everything together and let the Traeger or oven do the work.

• The Perfect Texture: As the butter melts into the cake mix, it creates a beautifully crisp, buttery topping while the peaches soften into a sweet, bubbling filling. The real trick is to just make sure the oven temperature is at 375F the entire way through. If the temp drops, the cake layer will not crisp.

• Perfect for Summer: This is a really easy and delicious way to use up take advantage of fresh, ripe peaches while they’re in season. Especially if you’re like me and buy a couple trays at a time.

• Versatile: Substitute apricots, nectarines, cherries or even frozen mixed berries.

• Wow Factor: I’ve made this dump cake for a bunch of get togethers and everyone always oohs and aahs when I open the Traeger grill and there’s a beautiful, bubbling cake on the top rack. I don’t think many people realize just how versatile a Traeger is so it’s always fun to see their reaction.

What’s a Dump Cake?

Instead of preparing a traditional cake batter, the ingredients are layered or “dumped” into a baking dish before going into the oven. As the fruit releases its juices and the butter melts into the dry cake mix, the topping transforms into something that falls somewhere between a buttery crisp, a cobbler and a crumb cake. It’s unbelievably easy yet surprisingly impressive.

Ingredients You Need

• Peaches: Fresh, ripe peaches are the star of the show here. Look for fruit that’s fragrant and ripe but still a little bit firm to the touch. As they bake, the peaches release their juices and become wonderfully tender and jammy. Fully ripe peaches won’t hold their shape and turn to mush. Still delicious though!

• Lemon Juice: A squeeze of fresh lemon brightens the flavour of the peaches and balances their natural sweetness while helping prevent them from browning during preparation.

• Coconut Sugar: I prefer to use coconut sugar here. It adds subtle caramel-like sweetness that pairs beautifully with peaches. Brown sugar or regular granulated sugar work just as well if that’s what you have on hand. Personally, I don’t like this dessert overly sweet, especially when serving with ice cream, so I use only half a cup of sugar.

• Yellow Cake Mix: This is what creates the signature buttery, crisp topping. A classic yellow cake mix offers rich vanilla flavour, but a gluten-free version works equally well. Each cake mix will bake slightly differently and yield a different crust. I like this one from Bob’s Red Mill. The ingredients are a bit better than others I found at the grocery store.

• Cold Unsalted Butter: Thin slices of cold butter slowly melt over the cake mix as it bakes, hydrating the topping and creating those irresistible golden, crispy edges. Take your time and spread the butter in an even layer. You want to maximize the coverage so you’re not left with dry pockets of cake mix.

For Best Results!

• Use ripe but firm peaches: They should be fragrant and just slightly soft so they release plenty of juice as they bake but still hold their shape.

• Slice the butter evenly: Thin, evenly spaced slices help ensure the cake mix browns uniformly without leaving dry patches.

• Don’t stir the layers: I like to toss the fruit, lemon juice and sugar together so they’re evenly coated but keep the cake mix and butter in layers.

• Let it cool before serving: The hardest part of this recipe is waiting for the cake to cool before diving in. Give it around an hour, if you can, so the juices and cake mix have time to thicken and settle.

• Serve with Ice Cream: A scoop of vanilla ice cream slowly melting into the warm peach cake is hard to beat.

Substitution Ideas

• No Fresh Peaches? Frozen peaches work just as well. Let them thaw first so they cook evenly.

• Other Stone Fruits: Apricots, nectarines or cherries can be substituted here

• Mixed Berries: Dump cake is incredible with mixed berries. In the colder months, frozen mixed berries are ideal.

• Brown Sugar: Can replace the coconut sugar for a richer molasses flavour.

• Gluten-Free Option: Substitute your favourite gluten-free yellow cake mix.

• Add Cinnamon: If your heart desires, you can add a dash of cinnamon to the peaches along with the lemon juice and sugar.

Recipe FAQs

Can I make this ahead of time?
Yes. Bake it earlier in the day and gently reheat before serving if you plan to serve it with ice cream. Otherwise, serve it at room temperature.

Can I use canned peaches?
Yes, but I would drain them first before using. They most likely will not hold their texture though. Canned peaches are usually very tender. I would recommend frozen peaches instead.

Do I need to peel the peaches?
No. The skins soften as they bake and will help the fruit hold its shape.

The Recipe…

Peach Dump Cake

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Peach Dump Cake

⏱ Time & Servings

• Prep Time: 5 minutes

• Cook Time: 1 hour

• Total Time: 1:05 hours

• Servings: 6

Ingredients

• 2 pounds peaches, cut into wedges

• Juice of 1 lemon

• ½ cup coconut sugar, substitute regular granulated sugar or brown sugar

• 1 cup yellow cake mix, substitute gluten-free yellow cake mix

• ½ cup cold, unsalted butter, cut into thin slices

• Vanilla ice cream, optional, for serving

Instructions

1. Preheat your Traeger Grill to 375F or oven to 350F.

2. Add the peaches, lemon juice and coconut sugar to a 10-inch pie dish and gently toss everything to coat. Arrange the peaches in a single layer, evenly cover with the cake mix and spread the slices of cold butter overtop. Transfer the dish to the top rack of the Traeger Grill or middle rack of the oven and bake until the top is golden-brown and the filling is bubbling, around 1 hour on the Traeger or 45 minutes in the oven.

3. Remove the cake from the grill or oven and let it cool at least 45 minutes before serving with vanilla ice cream.

Why You’ll Love This Recipe

Big Flavour, Minimal Fuss: A quick citrus marinade with ingredients you likely already have gives the steak incredible flavour while keeping the prep simple and approachable.

Layer Upon Layer of Flavour: Crispy tostadas, creamy avocado, juicy grilled steak and crunchy lettuce create an irresistible combination of flavours, textures and colours.

Killer Homemade Salsa: A super easy but incredibly delicious chipotle salsa brings heat, acidity and depth to the tostadas, but is also amazing on all types of grilled meats.

Great for Entertaining: Marinate the steaks, prep the salsa and fry the tostadas ahead of time, then grill the carne asada when you’re ready to serve.

Ingredients You Need For the Carne Asada Tostadas

• Skirt Steak: Steak: Outside skirt steak (AKA entraña, arrachera) or flap steak (AKA vacio, bavette) are my top choices here. Both have a similarly bold and beefy flavour profile, tender to the bite when marinated and cooked to a medium centre, and both are more affordable than premium cuts like a ribeye or NY strip. I recommend letting the marinade work its magic for at least 1 hour or up to 6 hours for maximum penetration. Once the steak is cooked, let it rest before slicing it into thin strips or small cubes so they’re easy to eat.

• Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!

• Citrus: A combination of fresh lime juice and fresh orange juice give the grilled steak tacos a delicious and tangy flavour and help tenderize the meat. If you can find fresh naranja agria (bitter orange) you can just use that instead of combining the two.

• Fresh Cilantro: Adds herbaceous freshness and gives the marinade that unmistakable Mexican flavour profile.

• Herbs and Spices: Some ground cumin, dry oregano and onion powder give the steak some depth of flavour without overpowering it. You can also make life a bit easier and just substitute your favourite taco seasoning.

• Kettle & Fire Beef Tallow: This is my preferred fat for frying the tostadas because it has a high smoke point, incredible beefy flavour and creates a crispier, more golden tortilla than neutral oils. It’s grass-fed, all-natural and completely seed oil free. You can find it in stores or buy it online here.

• Tortillas: I used corn tortillas here, but you can keep things grain-free by using Siete brand. I recommend the cassava flour ones because they are more flexible than the almond flour.

• Green Onions: Grilling the green onions mellows their flavour and makes them a bit sweet. They’re a great bite alongside the tostadas.

• Toppings and Garnish: I kept things fairly simple here with some slices of creamy avocado and shredded lettuce on the tostadas, but you can add grated cheese, Mexican-style crema or pickled red onions. I also like to serve the tostadas with some crunchy radishes on the side.

For the Chipotle Salsa

This salsa is smoky, spicy and packed with charred flavour. Instead of roasting the vegetables dry, I decided to cook them in a small amount of beef tallow to build deeper flavour and help with the caramelization. It adds an incredible flavour and mouthfeel to the salsa!

• Roma Tomatoes: Roma tomatoes are ideal for homemade salsas because they have less seeds and liquid than other varieties, making for a less watery finished product.

• Onion: A small amount of yellow or white onion will add sweetness and flavour to the salsa. For best results, char it along with the tomatoes for a deeper roasted flavour.

• Garlic: See above for my thoughts on garlic!

• Chipotle in Adobo: This is what gives the salsa a delicious, smoky flavour along with a deeper red colour and more heat.

• Cilantro: Approximate a small handful or 1/4 cup of fresh cilantro per batch of salsa. The recipe provided here will make around 2 cups of salsa verde, which will be more than enough for the tostadas and leave you with some leftover.

• Lime Juice: I tend to like my salsas on the acidic side so I use the juice of at least 1 lime, which usually works out to around 2 tablespoons. The amount of juice you yield from your lime will depend on the lime itself and how well you squeeze it. For maximum juice, try slicing the lime in half, width-wise, stick a fork into the centre and squeeze it while twisting the fork. I find this method yields more juice than even the best citrus squeezer.

• Oregano: A pinch of dry oregano goes a long way so add just a bit and taste as you go. You can always add more if you feel like it.

• Salt and Pepper: Season the chipotle salsa to taste with some kosher salt and freshly-cracked black pepper.

For Best Results!

Pat the steak dry before grilling: Give the meat sufficient time to marinate so the flavours penetrate but also be sure to pat it dry before placing it on the grill. This is crucial for getting a proper sear because wet meat will steam instead of chars.

High Heat, Yes. High Flames, No: If you’re cooking over charcoal or wood, you want white ash or embers, not high flames. The goal is to develop a deep and even sear for maximum flavour, but if the flames are too high it can cause the steak to take on a bitter flavour.

Rest the Steak Before Slicing: Always, always, always let the steak rest before slicing. This allows for the juices to redistribute into the meat, resulting in a much better finished product. Ideally, you want to let the steak rest for the same amount of time it took to cook.

Slice Against the Grain: It’s always important to slice steak against the grain but it’s especially the case with cuts like skirt steak, flap steak or flap steak, which have noticeably longer and tougher muscle fibres. By slicing the steak against the grain of the fibers, you shorten them and create less stringy bites.

Fry the Tostadas Fresh: Homemade tostadas are so easy to prepare and infinitely better than store-bought ones. For best flavour and texture, I recommend frying corn tortillas in Kettle & Fire Beef Tallow. They get shatteringly crispy and take on an incredible flavour.

Substitution Ideas

No Skirt Steak? Flap steak is the closest substitute. Flank steak works too and is a great option if you are looking for a leaner cut.

No Beef Tallow? Avocado oil is the best alternative because of its neutral flavour and high smoke point.

Want More Heat? Add an extra chipotle or jalapeño to the salsa.

No Iceberg? Romaine works well and adds a bit more structure. Thinly shredded green cabbage is also great.

Recipe FAQs

Can I marinate the steak overnight?

Yes, but I wouldn’t go much longer than 12 hours because the citrus can start to break down the texture of the steak.

Can I use store-bought tostadas?

Sure, but frying them fresh gives you much better flavour, texture and control over quality of ingredients.

How do I know when skirt steak is done?

For best results, pull it around 130F for medium-rare and let it rest before slicing.

Can I make the salsa ahead of time?

Yes. In fact, it tastes even better after a few hours in the fridge!

The Recipe…

Carne Asada Tostadas with Chipotle Salsa

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Carne Asada Tostadas with Chipotle Salsa

⏱ Time & Servings

• Prep Time: 20 minutes

• Cook Time: 20 minutes

• Total Time: 40 minutes

• Servings: 4 tostadas

Ingredients

For the Carne Asada Tostadas

• 16 ounces skirt steak, cut into 6-inch sections, substitute flap steak or flank steak

• Juice of 1 orange, around ¼ cup

• Juice of 1 large lime, around 2 tablespoons

• 1/4 cup finely chopped fresh cilantro

• 2 cloves garlic, finely grated

• ½ teaspoon ground cumin

• ½ teaspoon dry oregano

• ½ teaspoon onion powder

• 1 teaspoon kosher salt

• ½ teaspoon freshly-cracked black pepper

• ¼ cup Kettle & Fire Beef Tallow

• 4 corn tortillas

• 4 green onions

• 2 avocados, thinly sliced

• ½ head iceberg lettuce, thinly shredded, for serving

• 4 radishes, quartered, for serving

For the Chipotle Salsa

• 1 teaspoon Kettle & Fire Beef Tallow

• 3 Roma tomatoes

• 1/4 white onion

• 1 jalapeño, sliced in half and stem removed

• 2 cloves garlic

• ¼ cup water

• 2 chipotle peppers packed in adobo, plus 2 teaspoons of the canning liquid

• ¼ cup fresh cilantro

• Juice of 1 lime

• ½ teaspoon dry oregano

• ¼ teaspoon kosher salt

• ¼ teaspoon freshly-cracked black pepper

Instructions

For the Carne Asada Tostadas

1. In a bowl, combine the skirt steak, orange juice, lime juice, cilantro, garlic, cumin, oregano, onion powder, salt and pepper. Toss everything to coat, cover and refrigerate 1 to 6 hours.

2. Preheat a cast-iron frying pan over medium-high heat. Add the beef tallow and heat it until it reaches around 360F. Carefully add one of the tortillas to the pan and cook, slowly moving it in a circular motion with a pair of tongs, until golden and lightly blistered, around 45 seconds. Flip and cook the other side, slowly moving it in a circular motion with a pair of tongs, until golden and lightly blistered, around 45 more seconds. Transfer the tostada to a sheet pan lined with a wire rack and lightly season it with a pinch of salt. Repeat the process with the remaining tortillas.

3. Preheat a gas or charcoal grill to medium-high heat (preheat your Traeger to 500F). Pat the skirt steak dry with paper towel and place it over direct heat. Grill the steak until lightly charred, around 4 minutes. Flip and grill the other side until lightly charred and the thickest part of the steak registers around 130F for a medium-rare centre, around 4 more minutes. Grill the green onions, flipping regularly, until lightly charred, around 3 minutes total. Transfer the steak and green onions to a board and let the steak rest at least 8 minutes before slicing into small cubes.

4. To assemble, arrange a layer of sliced avocados onto each tostada followed by some of the sliced steak, chipotle salsa and shredded lettuce. Serve the tostadas with grilled green onions, radish and lime wedges for squeezing.

For the Chipotle Salsa

1. Preheat a frying pan over medium heat. Add the beef tallow and heat until shimmering. Add the tomatoes, onion, jalapeño and garlic and cook, undisturbed, until charred, around 4 minutes. Flip the tomatoes, onion, jalapeño and garlic and char the other sides, around 4 more minutes. Add the water and use a wooden spoon to lift any brown bits off the bottom of the pan. Add everything to a food processor along with the cilantro, chipotles packed in adobo, lime juice, oregano, salt and pepper and pulse until as smooth or chunky as you desire. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve. The salsa will last up to 3 days in the fridge.

This recipe was created in partnership with Kettle & Fire. All opinions expressed here are the author’s alone.

Why You’ll Love This Recipe

Big Mediterranean Flavours, Simple Ingredients: Lemon, oregano, garlic and olive oil create a marinade that’s simple but deeply delicious.

Halloumi on the Grill is Elite: If you’ve never grilled halloumi before, you’re in for a treat. It becomes golden on the outside, warm and chewy inside, and adds an incredible savoury pop of flavour.

Homemade Flatbreads Without Yeast: No proofing, no waiting around for dough to rise. These yogurt flatbreads come together fast and stay soft and pliable.

Perfect for Entertaining: Everything can be made ahead and served buffet style, making it ideal for casual cookouts or hosting.

Balanced and Satisfying: We’re talking high-protein, vegetables, fresh herbs and a creamy sauce wrapped in warm bread. It’s a complete meal that’s comforting but won’t leave you feeling weighed down.

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Why You’ll Love This Recipe

Big Flavour, Minimal Effort: A short ingredient list creates layers of sweet, savoury, smoky and garlicky flavour without much work.

Perfect Texture Contrast: The caramelized glaze on the salmon pairs beautifully with the cold, creamy and crunchy slaw.

Perfectly Grilled Fish: We’re talking flavours that sing, beautiful grill marks on the outside, juicy in the middle and nothing sticking to the grates!

Balanced and Healthy: High in protein, healthy fats and plenty of high-fibre vegetables make this both satisfying, filling and nutrient-dense.

Great for Meal Prep: Both the slaw and glaze can be made ahead of time, making dinner even easier.

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The best part? The pita soaks up all the delicious flavours from the seasoned meat while turning golden brown and crispy in the pan. It’s everything you love about a classic smash burger but infused with bright, fresh and herbaceous flavours. Finish things off with a garlicky homemade Tzatziki, your favourite toppings & some crumbled feta for the ultimate combination of flavours & textures.

Why You’ll Love This Recipe

• Best of Both Worlds: Think crispy edges and rich flavour from a smash burger paired with all the fresh Mediterranean flavours of a Greek gyro.

• Quick and Easy: No need to form burger patties or fire up the grill. Everything cooks in one skillet in just a few minutes.

• Incredibly Juicy: The beef mixture is packed with onion, bell pepper, garlic and herbs, which help keep the meat moist while adding flavour throughout.

• Crispy Pita = Game Changer: Cooking the pita directly in the pan creates an irresistibly crunchy exterior while keeping the inside soft and chewy.

• Perfect for Weeknights: Simple ingredients, minimal prep and restaurant-quality results make this an easy dinner you’ll come back to again and again.

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Why You’ll Love This Recipe

Big Shawarma Flavours at Home: Juicy chicken gets marinated in my homemade shawarma spice and cooked to perfection on the Traeger Grill. We’re talking beautifully golden and crispy edges with a tender and juicy middle. The best part is the Traeger does pretty much all of the work by evenly cooking the shawarma and self-regulating the temperature while infusing the meat with an irresistible wood-fired flavour.

Extra Crispy: Unlike your average shawarma wrap served immediately after assembly, these ones get brushed in a flavourful chile oil and lightly toasted in a skillet for a crispy exterior and even more flavour. It’s a legit game changer.

The Ultimate Garlic Sauce: If you’ve never had Toum, you’re in for a serious treat. It’s creamy, intensely garlicky and has the texture of mayonnaise without any egg. It’s also very simple and easy to make at home with just garlic, salt, lemon juice and avocado oil. You can even prepare it a day or two in advance and store it in the fridge so that it’s ready to go when you are. It instantly elevates the wrap and you’ll find yourself looking for ways to enjoy it with other things.

Perfect Balance of Flavours: Between the tangy pickles, bright sumac onions, sweet and sour pomegranate molasses, garlicky Toum and savoury chicken, every bite delivers contrasting and complex flavours.

Great for Meal Prep: The chicken, Toum and onions can all be prepared in advance, making assembly quick and easy throughout the week. You can also serve the components as part of a salad or rice bowl if you’re not in the mood for wraps.

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Why You’ll Love This Recipe

• Big Sweet and Smoky Flavours: The combination of whisky, honey, smoke and char creates an incredible balance of sweet, savoury and slightly caramelized flavours that pair perfectly with the richness of the grilled skirt steak.

• Freshly Grilled Arepas: Crisp on the outside, soft and fluffy in the middle, grilled arepas are one of the most satisfying things you can make over a live fire and they hold all of the fillings beautifully without falling apart.

• The Mango Habanero Salsa Steals the Show: Sweet mango, charred vegetables and spicy habanero create a salsa that adds brightness, heat and freshness to every bite.

• Perfect for Entertaining: Every component can be prepared partially in advance, making this an excellent recipe for cookouts, game nights or casual dinners with friends.

Ingredients You Need For the Grilled Pendleton Whisky Churrasco

• Skirt Steak: Skirt steak is one of the best cuts for high-heat grilling because it develops incredible char and beefy flavour very quickly. Look for evenly thick pieces with good marbling and make sure to slice against the grain after resting for the most tender texture.

• Pendleton Whisky: Pendleton® Whisky adds a subtle sweetness, richness and depth to the marinade while helping the exterior caramelize beautifully over the grill. It also helps tenderize the steak in a very short amount of time. The flavour works especially well alongside smoke, garlic and grilled corn.

• Coconut Aminos: Slightly sweet and less salty than soy sauce, coconut aminos help season the steak while promoting browning and caramelization on the grill.

• Honey: Honey balances the savoury ingredients in the marinade and helps create a glossy, lightly sticky crust as the steak grills over high heat.

• Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much!

• Smoked Paprika: Smoked paprika reinforces that quintessential grilled flavour with subtle smokiness while adding colour.

• Avocado: Thinly sliced avocado helps balance the spice from the habanero salsa and adds richness and creaminess to every bite.

• Queso Blanco: Mild, salty and slightly crumbly, queso blanco adds a delicious finishing element that ties the entire arepa together. Look for a firm Latin-style cheese that can be grated or crumbled easily.

For the Mango Habanero Salsa

• Roma Tomatoes: Roma tomatoes have a meatier texture and lower moisture content, making them ideal for grilling and blending into chunky salsas without becoming watery.

• Mango: Ripe mango adds sweetness and tropical flavour that balances the heat from the habaneros and acidity from the lime juice.

• Habanero Chiles: Fruity, floral and very spicy, habaneros give the salsa its signature heat. Removing the seeds tones down the spice slightly while still keeping the bold flavour intact.

• White Onion: Grilling the onion softens its sharpness and adds sweetness and smokiness to the salsa.

• Garlic: Keep the cloves in their skins and char them on the grill along with the other ingredients. If your grill grates are very wide, you can place the garlic on a heat-safe wire rack so they don’t fall through.

• Fresh Cilantro: Cilantro brightens the salsa and adds freshness that cuts through the richness of the grilled steak.

• Lime Juice: Fresh lime juice sharpens all of the flavours and balances the sweetness of the mango and smoky grilled vegetables.

For the Grilled Arepas

• Masarepa: Masarepa is a fine-ground, pre-cooked cornmeal specifically made for arepas. PAN brand is probably one of the most widely available and reliable options. Do not substitute regular cornmeal or masa harina because they absorb water differently and won’t produce the same texture.

• Warm Water: Warm water helps hydrate the masarepa evenly and allows the dough to come together smoothly without dry pockets.

• Kosher Salt: A small amount of salt seasons the arepas throughout and helps bring out the natural corn flavour.

What Are Arepas?

Arepas are thick corn cakes made from masarepa, a pre-cooked cornmeal commonly used throughout Venezuela and Colombia. They’re crispy on the outside, tender on the inside and incredibly versatile. Depending on the region, they can be grilled, fried, baked and stuffed with everything from cheese and beans to shredded meats and avocado.

In this version, the arepas are grilled over open flame which gives them a lightly smoky flavour and crisp crust that pairs perfectly with the whisky-marinated steak and sweet-spicy salsa.

Notes on Technique

Skirt steak is ideal for this recipe because it cooks very quickly over high heat while developing deep char and caramelization before the interior overcooks. The combination of whisky, honey and coconut aminos creates a marinade with sugars and proteins that brown beautifully over direct flame, giving the beef a smoky crust packed with flavour.

Grilling the salsa ingredients instead of using them raw adds another layer of smokiness and complexity while softening the natural sharpness of the onion and garlic. The result is a salsa that tastes balanced, vibrant and deeply savoury instead of aggressively spicy.

As for the arepas, grilling them over direct heat creates a crisp crust while keeping the centre soft and fluffy. Letting the dough rest before shaping is especially important because it gives the masarepa time to fully hydrate, preventing dry or crumbly arepas.

For Best Results!

• Don’t Over-Marinate the Steak: Because the marinade contains alcohol, acid and salt, marinating longer than 1 hour can start to affect the texture of the skirt steak.

• Slice Against the Grain: Skirt steak has very noticeable muscle fibres. Slicing against the grain shortens those fibres and makes every bite significantly more tender.

• Keep the Salsa Chunky: Pulse the salsa just enough to combine the ingredients while still maintaining texture. Over-blending can make it watery.

• Rest the Arepa Dough: Allowing the dough to hydrate fully helps prevent cracking when shaping and keeps the arepas tender after grilling.

• Use High Heat for the Steak: Skirt steak benefits from intense heat and quick cooking to maximize char while keeping the centre juicy.

Substitution Ideas

• No Skirt Steak? Flank steak, flap steak or hanger steak work well here, though skirt steak gives the best flavour and texture for quick grilling in my opinion.

• Can’t Find Queso Blanco? Substitute cotija, feta cheese, or even mozzarella for a slightly different but still delicious result.

• Milder Salsa Option: Replace the habaneros with jalapeños or Fresno chiles if you prefer less heat.

• No Coconut Aminos? Soy sauce works well as a substitute, though it will taste slightly saltier and less sweet. Tamari is another option to keep things gluten-free.

Recipe FAQs

• Can I make the arepas ahead of time?
  Yes. Grill them in advance and reheat in the oven or on the grill before serving.

• How spicy is the salsa?
  With the seeds removed, the habaneros still provide noticeable heat but the sweetness from the mango balances it nicely.

• Help! I don’t have a grill!
  Don’t worry! A cast-iron skillet over high heat works very well if outdoor grilling isn’t an option.

• Why are my arepas cracking?
  The dough is likely too dry. Add a small splash of warm water and knead gently until smooth and pliable. It should feel like a very damp Play-Doh.

The Recipe…

Grilled Pendleton Whisky Churrasco Arepas With Mango Habanero Salsa

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Download the full recipe!

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Grilled Pendleton Whisky Churrasco Arepas with Mango Habanero Salsa

⏱ Time & Servings

• Prep Time: 30 minutes

• Cook Time: 25 minutes

• Total Time: 55 minutes

• Servings: 4 arepas

Ingredients

For the Grilled Pendleton® Whisky Churrasco

• 1.5 pounds skirt steak

• 1.25 ounces Pendleton® Whisky

• ¼ cup coconut aminos

• 1.5 tablespoons honey

• 3 cloves garlic, finely grated

• 1 teaspoon smoked paprika

• ¾ teaspoon kosher salt

• ½ teaspoon freshly-cracked black pepper

• 1 avocado, thinly sliced, for serving

• 3 ounces queso blanco, coarsely grated, for serving

For the Mango Habanero Salsa

• 3 Roma tomatoes

• 2 cloves garlic

• 1 mango, sliced in halves

• ½ white onion

• 2 habaneros, seeds removed

• ¼ cup fresh cilantro

• Juice of 1 lime, plus extra to taste

• ¼ teaspoon kosher salt, plus more to taste

For the Grilled Arepas

• 2 cups warm water, plus more as needed

• 1 teaspoon kosher salt

• 2 cups yellow or white masarepa, fine-ground, pre-cooked cornmeal

Instructions

For the Grilled Pendleton® Whisky Churrasco

1. In a bowl, combine the skirt steak, Pendleton® Whisky, coconut aminos, honey, garlic, smoked paprika, salt and pepper and toss well to coat. Cover and set aside for 30 to 60 minutes.

2. Preheat a grill to medium-high heat. Place the steak over direct heat and cook, undisturbed, until grill marks form, around 4 minutes. Flip and cook the other side until grill marks form and the thickest part of the steak registers 135F for a medium center, around 4 minutes. Transfer the steak to a tray lined with a wire rack and let it rest at least 5 minutes before slicing against the grain.

3. To assemble, use a sharp knife to make a horizontal incision along half of the arepa to create a pocket. Stuff the pocket with slices of the Grilled Pendleton® Whisky Churrasco, avocado, Mango Habanero Salsa and grated queso blanco. Serve with extra salsa on the side and enjoy immediately.

For the Mango Habanero Salsa

1. Preheat a grill to medium-high heat. Place the tomatoes, garlic, mango and onion over direct heat and cook, undisturbed, until charred, around 3 minutes. Flip and grill the other sides until charred, around 3 more minutes.

2. Add the grilled tomatoes, garlic, mango and onion to a food processor along with habaneros, cilantro, lime juice and salt and pulse until combined but still chunky. Taste the salsa for seasoning and adjust with salt or lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate for 30 minutes before serving. Leftover salsa can be refrigerated for up to 3 days.

For the Grilled Arepas

1. In a large mixing bowl, combine the warm water and salt and stir until dissolved. Slowly add the masarepa while stirring with a spoon. Continue stirring until no longer clumpy and a dough forms. The dough should be dry enough that it doesn’t stick to your hands, yet tacky and wet enough that the edges don’t crack when you flatten it. Adjust with more masarepa or water as needed.

2. Shape the dough into a large ball, place it back in the bowl, cover with a damp towel, and let the dough rest for 5 to 10 minutes to allow the dough to hydrate.

3. Separate the dough into 4 equal-sized portions for large arepas or 6 portions for small arepas and form them into balls. Using the palms of your hands, gently flatten the balls into discs approximately ¾-inches thick.

4. Preheat a grill to medium heat, place the arepas over direct heat and cook, undisturbed, until golden brown, around 5 minutes. Flip and cook the second side until golden brown and puffy, around 5 more minutes. Transfer the grilled arepas to a towel-lined plate and wrap them to keep warm until ready to serve. If making the arepas ahead of time, they can be reheated in a 350F oven until warmed through, around 10 minutes.

This recipe was created in partnership with Pendleton® Whisky. Please drink responsibly. All opinions expressed here are the author’s alone.

Whether you’re cooking it on your Traeger grill, firing up some charcoal or stuck inside with your oven, this recipe delivers juicy chicken with crispy skin and a side dish that honestly deserves to be eaten straight from the bowl with a spoon.

Why You’ll Love This Recipe

Insanely Juicy + Flavourful: The dill pickle brine infuses the chicken with an incredible flavour and helps it retain moisture throughout cooking, giving you incredibly tender meat and crispy skin.

Perfect for Cookouts: Smoky grilled chicken paired with creamy potato salad feels like the ultimate summer cookout meal and can easily be scaled to feed a crowd.

Addictive Potato Salad: Tangy pickles, fresh dill, grainy mustard and creamy mayo create a potato salad that’s bright, punchy and loaded with texture.

Simple Ingredients, Big Flavour: Most of the ingredients are pantry and fridge staples but the flavour payoff tastes far more complex. Plus, using pickle juice as a brine completely eliminates the process of making a brine from scratch.

Perfect for Meal Prep: The chicken can brine in the pickle juice overnight and the potato salad actually tastes even better after a few hours in the fridge.

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Why You’ll Love This Recipe

Big Flavours: Between the juicy steak, sweet roasted peppers, melted cheese and punchy chimichurri, every bite hits multiple flavour notes.

Perfect Balance: The bright, spicy and acidic chimichurri cuts through the richness of the steak and balances the natural sweetness from the roasted sweet potatoes.

Great for Entertaining: You can prep everything ahead of time and finish it all in the oven or on the grill just before serving.

Feeds a Crowd: 1 large flank steak can easily serve 4 to 6 and is usually a far more affordable option than other selects cuts of steak, like NY strip or ribeye. It’s also a very easy cut to work with and tends to be a crowd pleaser because it’s fairly lean, but very juicy.

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Why You’ll Love This Greek Chicken Gyro Recipe

• Packed with Mediterranean Flavour: a simple yet delicious combination of olive oil, garlic, herbs, spices and mustard infuses the chicken with an incredible flavour.

• Ultimate Combination of Textures: Crispy fries, juicy chicken, crunchy salad and creamy tzatziki create layers upon layers of texture.

• Perfect for a Crowd: Stack the chicken nice and high on the vertical spit for an awesome presentation when guests come over or to batch cook protein for meal prep.

• Easy: the chicken takes some time to slowly roast but it’s mostly hands-off, very easy and gives you a chance to prepare the rest of the components for the dish.

• Grill or Oven: You can prepare the gyro in the oven or cook it on your Traeger for some wood-fired flavour!

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Why You’ll Love These Grilled Steak Tacos

• Bold Flavours: Juicy grilled steak, charred tortillas, and a creamy guacamole salsa with just the right kick make for an extremely satisfying bite.

• Quick and Easy: Using a thinner cut like skirt steak allows for the flavours in the marinade to penetrate more quickly and will cook quicker on the grill. The avocado salsa can also be prepared in advance while the steak marinates.

• Perfect for Entertaining: A festive and flavourful way to celebrate Cinco de Mayo or the warmer months by heading outside and firing up the grill.

• Gluten-Free: Using corn or grain-free tortillas make this the perfect meal for anyone with gluten restrictions.

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Why You’ll Love This Recipe

If you’re a fan of the Whole-Roasted Cauliflower recipe in my cookbook, or have ever eaten the cauliflower at Miznon, then you’ll absolutely love these Cauliflower Steaks with Romesco Sauce.

Big, Bold Flavours: The cauliflower gets beautifully crispy on the outside and buttery soft in the middle. Serving it over a bed of smoky and tangy romesco sauce makes it all the more complex and satisfying.

Meaty Texture Without the Meat: I developed this recipe to be served as a side dish alongside your favourite protein but it’s so hearty and substantial that it can easily be served as a vegetarian main course.

Perfect Balance: The richness and nuttiness of the romesco is balanced by the bright, briny lemon caper butter, keeping every bite fresh and vibrant.

Great for Entertaining: It looks impressive on a platter, can be partially prepped in advance and comes together easily when it’s time to serve.

Ingredients You Need for the Cauliflower Steaks & Romesco Sauce

1. Cauliflower: I specifically look for smaller heads of cauliflower for this recipe because they will cook quicker and will fit better in the pan when it comes time to sear them. If using a larger head of cauliflower, you may need to sear the steaks in batches so as not to overcrowd the pan.

2. Salt: The first step of this recipe calls for blanching the cauliflower in a big pot of boiling water. It’s important that you heavily season the water, almost as you would when boiling pasta, so that the vegetable can take on some of the flavour.

3. Red Peppers: You can use just about any variety of red pepper here. It can be a bell pepper or red shepherd pepper. I usually go with whatever looks fresher at the market or is at a better price. In Spain, it’s common to use rehydrated Ñora peppers to make Romesco, but those can be hard to find locally in North America.

4. Onion: Purists might take issue with it, but I love to roast some red onion along with the peppers. I think it adds a different depth of sweetness and flavour that works very well in the sauce.

5. Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much! Especially since the garlic will take on some sweetness as it roasts and be much less punchy.

6. Sherry Vinegar: Spiking the Romesco with some good-quality sherry vinegar adds some much needed acidity and complexity to the sauce. You can substitute a more basic red wine vinegar but I find that this is the perfect time to break out the fancy stuff that often gets neglected.

7. Extra-Virgin Olive Oil: You’ll need EVOO to sear the cauliflower steaks, roast the vegetables with and add to the Romesco while it blends. The latter step is intended to create a thick and creamy emulsion, which is incredibly delicious, but goes against the more traditional, hand-made Romescos that are chunkier.

8. Spices: I like to flavour my romesco with a combination of dry oregano and smoked paprika, and a bit of cayenne pepper. The oregano adds a depth of flavour, the smoked paprika gives the romesco an incredible smokey flavour and the spice from the cayenne balances the sweetness from the peppers.

9. Almonds: Almonds are one of the things that separates Romesco from many of the other roasted red pepper spreads, such as Ajvar, Zacusca or Muhammara. Not only does it add a delicious, nutty flavour, but it also helps thicken the Romesco. For the best flavour, use raw, unsalted almonds and toast them yourself in a pan over medium-low heat or in a 350F oven until they’re warmed through and fragrant. If you have an almond allergy you can omit them or substitute something else, such as hazelnuts, cashews or walnuts.

For the Lemon Caper Butter

• Butter: Use an unsalted, high-quality, grass-fed butter if possible.

• Capers: I use capers packed in brine and don’t bother rinsing them. In fact, I like to add a tiny splash of the brine to the sauce for a bit more twang.

• Parsley: You can use flat leaf or curly parsley here. I find that curly parsley presents a bit nicer because it’s easier to get it finely chopped and more evenly distributed through the butter sauce.

• Lemon Juice: For the best flavour, skip the bottled stuff and use freshly-squeezed.

What is Romesco Sauce?

Romesco sauce is a vibrant and thick red condiment originating from the coastal city of Tarragona in Catalonia, Spain. Just about everyone and their mother puts a different spin on this widely popular and beloved sauce, but the usual suspects include roasted red peppers, garlic, almonds, olive oil, vinegar and spices. Once the main vegetables are roasted, they’re either bashed into a paste with a mortar and pestle with the other ingredients, or they’re blended together in a blender.

Sometimes roasted tomatoes are added to the romesco, sometimes they aren’t. It’s also common to use hazelnuts instead of almonds. And there are versions that call for adding some stale bread to the sauce to make it thicker. It can be made spicy with the addition of chile peppers or cayenne, or smokey with a pinch of smoked paprika. The point is, make it your own and use what you have on hand.

As far as uses go, romesco is commonly served as a condiment for grilled vegetables, seafood, meats, or as a dip for bread. It’s a versatile sauce that can also be used to add depth and complexity to other dishes, like soups or stews. Honestly, you can eat this stuff by the spoonful. It’s that good!

For Best Results!

Blanch the Cauliflower First: This is absolutely, without a doubt, a must. Blanching the cauliflower not only helps to soften it and give a buttery texture, but it also will infuse the vegetable with some much needed saltiness, almost like a brine. It only takes 7 minutes and will completely transform the taste and texture. If you just sear the cauliflower wedges in a pan with oil, the browned bits will get crispy, but the rest of the vegetable will be raw. And it will also be flavourless because it will not have had a chance to soak up any of that salty water.

Let it Cool: After you blanch the cauliflower, place it on a wire rack and let it drain completely. It’s important to get it as dry as possible before you move on to searing it. Leftover moisture will prevent the cauliflower from browning easily and will also cause a lot of oil splatter, which can be quite dangerous.

Cut the Cauliflower into Wedges: The real beauty of this recipe is in the technique of cutting the cauliflower into florets after blanching so that you can sear inside in a pan, rather than having to roast it whole in the oven, which can sometimes take over 1 hour. Not only does this maximize the surface area of the cauliflower, allowing it to develop more flavour and brown in more parts, but it also cuts down the cooking time by around 45 minutes while still achieving that incredible mix of tenderness with just the right amount of char.

Don’t Overcrowd the Pan: Work in batches if needed to maintain proper heat and ensure you have an even sear across each cauliflower wedge.

Prepare the Romesco in Advance: If you have the time, its best to make the romesco sauce a few hours in advance so that the flavours have time to get to know each other. If you want to serve the entire dish warm, you can gently reheat the romesco in a sauce pan over a low heat so that you don’t reduce the sauce any further.

Recipe FAQs

Can you make the cauliflower steaks ahead of time?

I think these cauliflower steaks with romesco sauce taste best when served immediately after pan-roasting while they’re still hot and crispy. However, you can definitely prepare the romesco and blanch the cauliflower ahead of time and refrigerate it up to 1 day before slicing it into wedges and pan-roasting it. Just note that if you do the latter, you may need to transfer the pan to a 400F oven for a few minutes after both sides of the cauliflower steaks have browned. This will ensure that the entire wedge of cauliflower is heated through.

Can I skip boiling the cauliflower?
You can, but it will take significantly longer to cook through and may burn before becoming tender. The texture will also be noticeably different and less tender.

Can I make the romesco ahead of time?
Yes, it actually gets better after a few hours as the flavours develop.

How do I keep the cauliflower from falling apart?
Use a large, firm head and cut through the core to keep each steak intact. Also try not to over boil the cauliflower. You just want to blanch it until its slightly tender.

Substitution Ideas

Almonds: Substitute hazelnuts or walnuts for a slightly different flavour profile. Stale bread soaked in water can also be added to the sauce to thicken it.

Sherry Vinegar: Red wine vinegar or even a splash of lemon juice can work in a pinch.

Butter: Use olive oil for a dairy-free version.

Parsley: Fresh basil or dill can be used for a different herbaceous note.

Reheating Suggestions

Cauliflower: Reheat the cauliflower in a 400F oven until warmed through.

Romesco: Serve at room temperature or gently warmed through in a sauce pan over low heat to avoid overheating and reducing it.

Lemon Caper Butter: Best made fresh, but can be quickly reheated in a pan or sauce pan.

The Recipe…

Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

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Cauliflower Steaks with Romesco Sauce and Lemon Caper Butter

⏱ Time & Servings

• Prep Time: 15 minutes

• Cook Time: 50 minutes

• Total Time: 1:05 hours

• Servings: 4

Ingredients

For the Romesco Sauce

• 2 red bell peppers, roughly chopped and seeds removed

• 1 red onion, roughly chopped

• 4 cloves garlic

• 4 tablespoons extra-virgin olive oil, divided

• 1 teaspoon dry oregano

• 1 teaspoon smoked paprika

• ¼ teaspoon kosher salt, plus more to taste

• ¼ teaspoon freshly-cracked black pepper, plus more to taste

• ¼ cup raw, unsalted almonds

• 2 tablespoons sherry vinegar, substitute red wine vinegar

For the Cauliflower Steaks

• 1 tablespoon kosher salt

• 1 head cauliflower, bottom core trimmed

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter

• 2 tablespoons capers packed in brine

• 2 tablespoons finely chopped fresh parsley

• 2 tablespoons fresh lemon juice

Instructions

For the Romesco Sauce

1. Preheat your Traeger Grill or oven to 425F.

2. In a roasting pan, combine the red pepper, onion, garlic, 2 tablespoons olive oil, oregano, smoked paprika, salt and pepper. Toss everything to coat and transfer to your Traeger grill or oven. Roast the vegetables until they’re tender and just starting to char a bit, around 30 minutes.

3. Meanwhile, add the almonds to a dry skillet and place over medium-low heat. Toast the almonds, stirring occasionally, until they’re warmed through and fragrant, around 8 minutes. Transfer the almonds to a bowl and set aside.

4. Transfer the roasted vegetables to a high-speed blender. Add the almonds and vinegar and blend until just combined. With the blender running on a medium-high speed, slowly pour in 2 tablespoons of olive oil until fully emulsified and the sauce can coat the back of a spoon. If the sauce is too thick, add 1 or 2 tablespoons of water and blend to combine. If the sauce is too thin, add more almonds. Taste the Romesco sauce for seasoning and adjust with salt, pepper or vinegar as desired.

5. Transfer the Romesco to a sealable jar and set aside in a warm spot on your counter if using the same day. Leftovers can be refrigerated for up to 5 days.

For the Cauliflower Steaks

1. Bring a large pot of water to a rolling boil. Season the water with 1 tablespoon of salt and add the cauliflower, stem side-up. Cook the cauliflower until the florets are slightly tender, around 7 minutes. Transfer the cauliflower, stem side-down, to a wire rack set over a tray and let it dry at least 15 minutes before slicing it into four equal-sized wedges.

2. Preheat a large skillet over medium-high heat. Add the olive oil and heat until shimmering. Carefully add the cauliflower wedges, cut side-down, and cook, undisturbed, until deeply browned, around 6 minutes. Flip each cauliflower wedge and cook the other cut-side until deeply browned, around 6 more minutes. If the pan dries out, add more olive oil as needed. Transfer the browned cauliflower to a plate, cover with foil to keep warm and set aside.

3. Return the pan to a medium heat. Add the butter and heat until melted. Add the capers, parsley and lemon juice and cook, stirring, until the capers have warmed through, around 2 minutes.

4. Spread 1 cup of the Romesco sauce onto a serving platter. Arrange the cauliflower wedges, browned sides-up, and spoon the Lemon Caper Butter overtop. Serve immediately.