Chasseur d'Épices Philippe de Vienne

Mediterranean Herbs

 Grilled lemon, chili and herb chicken

Ingredients

  • One 3 lb chicken

Marinade

  • 4 tbsp lemon juice
  • 2 tsp lemon zest
  • 4 tsp Mediterranean Herbs
  • 3 tsp garlic, chopped
  • 2 tsp bird pepper flakes
  • 2 tbsp Aleppo pepper
  • 4 tsp smoked paprika
  • 1½ tbsp olive oil
  • 2 tsp salt

Preparation

  1. Split the breast bone and flatten the chicken.
  2. Mix all the ingredients in the marinade. Marinate the chicken for several hours in the refrigerator.
  3. Grill the chicken on medium heat.
  4. Watch closely to avoid flare ups. Turn and regularly baste the chicken with the marinade (cooking time 30–40 minutes).
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 Greek fish soup

Ingredients

  • 1½ cups extra-virgin olive oil
  • 2 onions, chopped
  • 1 carrot, thickly sliced
  • 3 celery stalks, chopped
  • 3 potatoes, cubed
  • 3 tomatoes, quartered
  • 1 tbsp Mediterranean Herbs
  • 3 bay leaves
  • ⅓ cup lemon juice
  • 2 lb of a good variety of whole small fish, thoroughly cleaned (e.g., red mullet, snapper)
  • Coarse sea salt, to taste

Preparation

  1. Put the olive oil, vegetables, herbs and bay leaves in a large, heavy pot.
  2. Place on medium heat, cover, and let the vegetables steam in their juices (15–20 minutes).
  3. Pour in the lemon juice and mix well.
  4. Arrange the fish over the vegetables. Salt generously, and cover with water.
  5. Cover and cook until the fish is tender (15–20 minutes).
  6. Serve with country-style bread, lemon wedges and olive oil.
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 Tomato tart

Ingredients

  • 1 pie shell
  • 2 tsp flour
  • 3 anchovy filets
  • 4 sun-ripe tomatoes
  • 3 tsp Mediterranean Herbs
  • 2 tsp freshly ground black pepper
  • Salt, to taste
  • 3 tbsp olive oil
  • 12 black olives

Preparation

  1. Preheat the oven to 425ºF (220ºC).
  2. Place the pie shell in a quiche mould and sprinkle with flour.
  3. Cut the anchovies into small pieces and place evenly on the dough.
  4. Slice the tomatoes and place attractively in the mould.
  5. Season with the herbs, pepper and salt. Sprinkle evenly with the olive oil.
  6. Place in the oven for 15 minutes. Lower the temperature to 375ºF (190ºC) and cook 20 minutes more. Add the olives and cook a few minutes more until the tart is not too juicy and the crust is crisp and golden.
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