How to make Settler's award-winning grilled recipes

An over-the-top, flavor-forward, grilled meal is what’s on tap in this episode of the chef’s pantry. Anna welcomes Michelin star chef and owner of one of the hottest reservations in Salem Aaron Chambers to the show. They start with an authentic baba ghanoush with a rich, creamy and packed with robust smokey flavor that begins with cooking fresh eggplant on the grill. It’s seasoned simply and served with fresh sour dough bread toast. Then he shows you his secret to preparing a grilled stripper collar, a piece of fish often overlooked but Chef Chambers says offers unexpected flavor. He pairs that with blanched broccoli rabe smothered in a marinate of Calabrian chili, garlic and a lot of exotic spice. The dish is served up family style, but not without a chef’s schmear of chermoula, his favorite sauce to serve fish. It’s made with fresh cilantro, parsley, garlic, ginger, and spice, all muddled together with olive oil. Then drizzled on the plate for a show-stopping meal.