How to Grocery Shop Like a Chef
Written by Chef Blair Tiller
Do you ever wonder how a chef goes from a grocery list (or as we like to fondly call it: our mise en place) to a prepared meal? I sure do wish it could be like the TV magic you see and viola, dinner is done. If it could only be that simple.
It starts by having a game plan. When I am cooking for my family, I create a plan the same way I would if I was cooking in a restaurant. I want to plan meals out and decide what we are going to eat for the week. This includes deciding whether whatever you make will include leftovers or not. Are there plans to go out to eat? Are we using any meals that were frozen from weeks before? Knowing how many meals you are planning is key. And don’t forget the list!
I’ll raid my freezer for proteins, and the pantry to see what staples can be used up. Sure, we always want to be saving our dollars. Once I know what I currently have on hand, I can begin to form dinner ideas. I also ask my husband and daughter what they might be interested in having that week, getting the family involved can take the burden off you to be the sole idea generator. Once I’ve checked all those boxes and I have that final game plan, off we go.
I love to shop seasonally and locally as much as possible. If you’re lucky enough to live near a farmer’s market, it’s a blessing to be able to get the freshest ingredients from our neighbors! I love supporting someone else’s small business in the process too. If that is not the case, don’t fret! When you get to your local grocery store, always head to the produce section. Nowadays there are tons of options available. You can always contact a supervisor at the store and see if they are willing to bring in an item you are interested in purchasing.
Personally, I like to stick to the outside aisles as much as possible. Not only are the ingredients going to be fresher, but they tend to have a lot less junk going on with it. When you do begin to navigate the inner aisles - hey we do need those pantry staples - be on the lookout for the ingredients list. Find items that have less fillers and junk in them. My rule of thumb is to stay clear of anything that is in the middle on the shelf. The top and bottom rows tend to be the better-quality products. Big businesses have the money to pay for product placement, but that usually means a lot of added junk.
Taking the time to do the work before you get to the grocery store saves you time while you’re there, but gives you time back to do all the fun things you really like to do.
Whole Roasted Fish
1 ea 3lbs whole fish (Bass, Snapper, or Trout)
as needed EVOO
1 ½ tbsp salt
1 tsp black pepper
1 tsp dried oregano
2 cloves garlic, minced
3 cloves garlic, crushed
1 ea lemon, sliced in thin half moons
6 sprigs thyme
as needed salt
Herb Sauce
4 ea garlic cloves, minced
½ cup parsley, finely chopped
¼ cup scallions, finely chopped
3 sprigs mint, finely chopped
3 sprigs dill, finely chopped
½ tsp dried oregano
1 tbsp capers, rough chopped
as needed EVOO
1 ea lemon, juice and zested
as needed salt and pepper
garnish few sprigs of herbs
garnish lemon wedges
Dry the fish inside and out.
With a sharp knife, make 2 to 3 deep incisions along the body on each side.
Coat the fish with olive oil and massage it on both sides. Set aside.
Season the fish with about 1 1/2 kosher salt, rubbing it evenly all over the fish, inside and outside.
Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
Rub minced garlic all over the fish; inside and out.
Layer the garlic slices and lemon slices inside the cavity of the fish.
Add a few sprigs of fresh thyme.
Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it closed.)
Coat the fish with olive oil and massage it on both sides.
Roast whole fish in oven for 15-20 min or until the internal temp of the fish meat reaches 145 degrees. Take out and let rest.
When ready to serve, place on platter and add herb sauce over top the roasted fish. Add garnishes and enjoy.
Herb Sauce:
While fish is roasting, add all minced and chopped ingredients to a bowl and combine with lemon juice, zest, evoo, salt and pepper. Taste and adjust as needed.
** Remove all fins with kitchen shears except tail since they are hazardous and serve no purpose. Because the fish is being served whole, you want to simplify its accessibility.
Blair Tiller, assistant CULINARY ARTS INSTRUCTOR
Born in Virginia, Blair spent her summers growing up in Louisiana learning how to cook from both of her grandmothers. After high school, Blair moved to New York City, where she went to culinary school. Blair spent the next 5 years working in renown, as well as Michelin Star awarded restaurants throughout the city, honing both savory and pastry skills.
In 2014, Blair and her husband Ryan moved to Louisiana to get back to her roots, working with top New Orleans Chefs. She joined the NOCHI family in 2023. Blair resides with her husband and daughter in the New Orleans Area.
