"Conserve, a culinary wizardry that transforms nature's bounty into delectable treasures. It's the art of preserving flavors, capturing the essence of ripe fruits and vegetables in jars of homemade jams, pickles, and sauces. In every spoonful, taste the wisdom of timeless techniques, a composition of freshness saved for future feasts."
We recently came across a special group of products from our friends to the south in Savannah...The Southern Conserve. Each of the four products we've chosen for Maddex Mercantile are versatile culinary companions that can dance between multiple dishes - some sweet, some savory, some expected, and some very unexpected.
Sweet Vidalia & Lemon Whitefish
1lb grouper, flounder or other whitefish
1/4 cup Sweet Vidalia Onion Peppercorn Dressing
1 Vidalia Onion (or Sweet Onion)
Salt and Pepper
Preheat oven to 350º
Pat fish dry on both sides using a paper towel.
Season with salt & pepper.
Place fish on foil sheet sprayed with cooking spray.
Spread Vidalia Onion Peppercorn Dressing on one side of the fish.
Place the thinly sliced Vidalia Onions and lemons on top of the dressing.
Bake for 15 mins.
Plate and serve with additional Vidalia Onion Peppercorn Dressing to taste.
Broccoli Grain Salad
3 cups broccoli slaw mix
1 cup cooked quinoa
1 large cucumber, peeled and diced
1 cup chickpeas (drained, rinsed and pat dry)
½ cup dried cranberries
1/2 cup chopped pecans
½ cup feta
2-3 Tbsp Vidalia Onion Peppercorn Dressing
Roast Chicken With Lemon Curd, Garlic & Chile
6 bone-in, skin-on chicken thighs
3 garlic heads, top third sliced off
7 carrots, peeled and cut into 2-inch chunks
Extra-virgin olive oil, for drizzling
Freshly ground black pepper, for sprinkling
1 tsp rosemary
3 Tbsp Lemon Curd
1 tsp crush red pepper or 2 tsp Tango Hot Sauce
2 lemons, halved horizontally
Flaky salt, for sprinkling
Sliced sourdough, toasted
Preheat oven to 425º
Pat dry the chicken thighs and season all over with salt, then set aside while you work on the other ingredients.
Position one rack in the center of the oven and another in the top slot.
Place the garlic heads and carrots on a rimmed sheet pan. Generously drizzle with olive oil, season with salt and pepper, and toss to coat. Turn the garlic cut-side down.
Transfer the chicken thighs (skin-side facing up) to the sheet pan with the carrots. Carefully peel back the skin on the chicken thighs. Evenly spread the lemon curd on top of each thigh. Evenly sprinkle with rosemary, followed red pepper or Tango sauce. Smooth the skin back. Season with salt and pepper and lightly drizzle with oil. Add the lemon halves cut-side down.
Roast on the center rack for 25 minutes. Rotate the thighs, shuffling the ones near the edges toward the middle and vice versa. Flip over the lemon halves and garlic heads. Keep roasting for 5 to 7 more minutes, until the skin is golden. For extra-crispy skin, you can place the sheet pan under the broiler for 30 seconds to 1 minute.
Bring the sheet pan to the table, set on a trivet, divide between 3 plates, and sprinkle with flaky salt. Squeeze the roasted garlic from its papery sheaths and spread onto the toast. Squeeze the roasted lemon all over.
Meyer Lemon Blood Orange Glazed Salmon
1 Tbsp unsalted butter, melted
2 Tbsp Meyer Lemon Blood Orange Pepper Jelly
Salt & Pepper
Preheat oven to 375º
Pat salmon dry with paper towels and season with salt & pepper
Melt butter and add jelly to warm butter. Stir until fully incorporated.
Brush butter and jelly mixture over salmon covering fully
Roast in oven 15-18 minutes