Trout with Mashed Broccoli

and Kale Chips

Time: 45min
Ingredients:

• 4 trout
• 1 kale bunch
• 1 broccoli head
• 2 Tbsp olive oil
• cooking oil
• salt & pepper
• 1/2 cup milk or cream
• 1/2 cup cheese of choice
• 1 cup flower
• 1 lemon

We came into some fresh caught trout and decided on doing it whole so we could enjoy every bit of it. In case you have any question regarding the freshness of your catch, take a look at the eyes. We've all heard the expression, "eyes are the windows to the soul". Well, it's pretty much the same for fish. You want bright, clear eyes as they will dull with time passed.

Clean the fish (make sure there are no more guts or veins) but the leave the heads and tales attached. Some of the most delicious parts on a fish are behind the eyes and around the gills.

Once your fish is clean you can set aside and begin preparing the kale chips. Kale is delicious, hearty green of the cabbage family. It's very healthy as it contains high amounts of vitamins A,C, and K and is a good source of calcium and fiber. It can be enjoyed in many ways but I think one of the most fun (and also a good way to encourage kids to eat) is to bake it until crisp like chips. The first thing you want to do is remove the spines of the kale. The spines are tough to eat much like the base of broccoli or the spines of collards.

Next tear or cut into more manageable pieces, add salt and pepper and olive oil, and coat evenly in a bowl. I used Hawaiian sea salt with a fine ground because I really wanted to to melt into every bite.

Spread the kale out on a baking sheet, making sure there is very little to no overlap to ensure maximum crispiness and bake on 350F for about 15-20 min, then remove and set aside.

Cooked and crispy.

For the mashed broccoli first steam broccoli (and a potato, optional). Then add s&p and milk or cream (butter and cheese optional, I say yes) and beat or mash with potato masher.

Once ready set aside and keep warm and prepare the fish. Heat olive oil in a skillet to medium high and add that have been seasoned with s&p and lightly dusted with flower (also seasoned with s&p). You just want to crisp the skin and continue baking in the oven.

After about 3-4 min on each side place on a baking sheet (I used the same one the kale was on) with lemon slices inserted in between the fillets and place in a 350F preheated oven for about an additional 12 minutes of cooking.

Once finished plate by laying down some mashed broccoli as a bed and top with the whole fish and some kale chips. I finished the dish with a bit of anchovy and sun dried tomato tapenade. Enjoy!

Red Wine Candied Figs

Many of us are probably most acquainted with figs through fig newtons, those odd little soft cookies we had as kids. But as I got older I started to really enjoy them in many more ways like on pizza, with cheese or prosciutto, and in salads. But if you happen upon some really good and fresh ones I like to let them stand alone more. Pictured above is simply halved figs drizzled with red wine and sugar. Just pop them in the oven on about 375F for around 12 minutes to caramelize the sugar and reduce the wine. You will feel like you have been transported to the French countryside with this little treat.

• Fresh figs
• Sugar
• Red wine

Thai Inspired Pork Salad

Pork chops are great, they can be grilled or braised, or pounded and fried for German schnitzel, or stir fried and on and on. And they can go with lots of different flavors and spices. I really enjoy Thai food but don't necessarily always want to be weighed down with rich curries or fried noodles. I often opt for Thai salads; they are much lighter but do not skimp on flavor. Pictured above is a spicy pork Thai salad with onions, poblano peppers, and crushed peanuts.

The first step is to cut the pork into short thin strips.

Next slice an onion, pepper, and ginger (also garlic if you have any).

Once those are prepped, place the ginger into a heated pan with some oil and let the essence infuse before adding the meat.

After a few minutes add the pork and begin to brown then add some chili garlic paste and stir.

Next, add some mirin (sweet rice wine) and a few dashes of soy sauce, reduce then add the onions and peppers.

Prepare a plate with a bed of lettuce and some vegetables (I used carrots and broccoli).

Lastly, crush and chop some peanuts and sprinkle on top of the pork (make sure there are plenty of juices drizzled onto the lettuce).

Enjoy this very low fat meal that bursts with flavors leave you satisfied without ordering out.

• Pork chops
• Onions
• Poblano pepper
• Lettuce
• Carrots
• Broccoli
• Peanuts
• Ginger
• Mirin
• Soy sauce
• Chili garlic sauce (paste)

Chicken and Cheese Enchiladas

If you have chicken leftover, enchiladas are a good option for dinner. I had both leftover chicken and lots of mole sauce (see below for the recipe) to work with. The only other things I needed were corn tortillas, iceberg lettuce (the most common in Mexican cuisine), carrots, a tomato, a green onion and come cilantro (which I recommend growing yourself). First thing to do is shred the chicken. I microwaved it for a few seconds to make it more pliable.

Next use a pan to warm your tortillas so they wont rip. In traditional Mexican cooking they will dip them in very hot oil for a second.

Then begin assembling the enchiladas with chicken and cheese, roll them up, and cover with sauce.

Once all are assembled cover them with the remainder of sauce and cheese. Then cover with foil and bake on 350F for about 45min.

Remove it from the oven and as it cools prep the plates with a bed of lettuce, green onions, carrots, tomatoes, and some fresh cilantro.

Dish it up and enjoy!

• Mole sauce (see recipe in previous post)
• Shredded chicken
• Mexican cheese (queso blanco, jack, cheddar, or colby will all work)
• Corn tortillas
• Head of lettuce
• Carrot
• Green onions
• Tomato
• Cilantro

Braised Lamb Necks with

Red Cabbage Pomegranate Slaw

Neck meat is the best meat. I will take a neck over a filet any day.We don't often get a chance to eat it not because of the price or scarcity but because of the time. A good filet mignon is really good, don't get me wrong, but it's hardly transformative like a good roast can be. The filet is good because it's tender and flavorful and rare. In fact it is precisely the most tender muscle group on the entire animal and accounts for only about 1.5 pounds of the entire 1700 pound beast. That's just 0.09 percent! But once you procure that meat you really don't have to do anything at all, thus carpaccio and steak tartare. The neck on the other hand is tough and full of connective tissue and bone; it takes work to make it consumable. It needs to be cooked low and slow like other cuts with lots of connective tissue, i.e. ribs. It needs to undergo what is called a Maillard reaction. Named after the scientist who discovered it, this is the process that accounts for the brown crust of bread, the flavor or caramel, the taste of coffee, and the consistency of brisket. Strictly speaking it is the process of creation and destruction of new compounds that occurs when protein, sugar, heat, and time come together. And it is because of these transformations that make low and slow cooking so cherished and savory and celebratory. But before we get to the low and slow part we must brown the meat to really bring out the best flavor (as always season with s&p).

Once it is seared, add mirepoix (onions, carrots, and celery), garlic, potatoes, beef bullion, and white wine.

Of course, try the wine for quality control purposes and then place the pot in the oven on about 285F for several hours (5-7hrs).

Next remove from the oven, take out the meat and veggies and leave the liquid in the pot.

Whisk the liquid over low heat with a little butter, wine, and perhaps some mint jelly. Mint goes very well with lamb. However, I had just received some fresh pomegranates from a friend of mine so I used the juice of that since I was also pairing this with a pomegranate cabbage slaw.

I prepared the slaw with pomegranate berries and juice and orange muscat vinegar along with s&p and scallions to top.

This meal will literally melt in your mouth and leave you dreaming of sheep, not just counting them.

• Lamb necks
• Carrots
• Potatoes
• Yellow onions
• Garlic
• Celery
• Beef bullion
• Red Cabbage
• Scallions (green onions)
• White wine
• Pomegranate
• Vinegar
• Salt and pepper
• Butter

Pollo Mole using Snickers

Mole is a rich sauce originating around Puebla Mexico and can come in many forms with the common ingredients being chiles, tomatoes, spices, nuts, and something sweet (usually fruit or chocolate). I have loved pollo mole ever since I had a great one in Mexico City and again in Puebla. I made this one using a can of chipotle peppers (very spicy, smoked chilies), a can of crushed tomatoes (fresh would be even better), three yellow onions, a few cloves of garlic, some cumin, and s&p. I put all of those in a large baking dish and added chicken thighs and legs that I had seared off in a pan to add greater and texture and flavor along with some red and white wine I had opened. I covered the dish and baked on 375F for about 2.5 to 3 hours. After that I removed the chicken and set aside and poured everything else into my cast iron pot. Into the pot I added some halved small snickers (to add the nut and chocolate portion of the mole) and a small handful of fresh cilantro. Then I got out my immersion blender and blended until smooth. I served it by covering corn tortillas with the mole and chicken and a side of cabbage salad with cilantro. The taste is sweet and tangy with a spicy after bite.

• Chicken thighs and drumsticks
• Tomatoes (can be canned)
• Onions
• Chipotle chilies (can be canned)
• Garlic
• Cumin
• Cilantro
• Salt and pepper
• Vegetable oil
• Wine (red and/or white)
• Snickers candy bars
• Corn tortillas

Korean Style Chicken and Salad

I got this idea from having a hankering for spicy Korean chicken wings but not wanting to work through all those tiny wing bones and the desire for that delicious salad we often get along with our sushi or Chinese food. Korean style chicken wings are amazing and super spicy and sweet and I recommend them to everyone. This is tamed (and not fried) take on those. The marinade is simply mirin (Japanese sweet rice wine), gochujang (Korean fermented red chili paste), soy sauce, and sliced garlic.

Whisk the ingredients together and then pour over the chicken in a baking dish. Make sure to thoroughly coat with the sauce.

Next, cover with foil and cook on 375F for about an hour stirring every 10-15 minutes.

You can add some hoisin sauce as well when you remove to stir. For the last 10 minutes or so cook with the foil off to brown the chicken and reduce the sauce. For the salad dressing simply mix mirin, mayonnaise, and some soy sauce. Serve it with some cucumbers or veggies of your choosing.

• Chicken drumsticks
• Mixed greens
• Mirin
• Soy sauce
• Korean chili bean paste (gochujang)
• Garlic
• Hoisin sauce
• Mayonnaise
• Lemon
• Cucumber