Tonight's dinner

Michael said:

three rainbow trout fillets. Here's what I did:

I buzzed pecans, fresh garlic, lemon zest, some minced jalapeno, salt
and pepper in the mini chopper to make a paste for the fish. I spread
the paste on the fillets and set them in an oiled baking pan.

While that sat and marinated (or whatever), I caramelized some onion
in a skillet, added some mushrooms and sweated them till they were
done. I added some reduced chicken stock and reduced it some more
with a teaspoon of dried tarragon. Salt and pepper, too.

I steamed an artichoke in the microwave: Three minutes on high in a
covered bowl with lemon juice, olive oil, and salt; then let it sit
for a while; then two minutes; then sit; then another minute. Done.
I made a roasted garlic, chipotle, and lemon juice mayonnaise for the
artichoke while this was happening.

I also trimmed some okra, tossed it with lemon juice, olive oil, garam
masala, and salt. This I roasted in a 375F oven till it was toasty
and the slime had dried out.

I also made a vinaigrette for a salad of baby romaine and English
cucumber. Vinaigrette ingredients included lemon juice, olive oil,
and cinnamon basil honey. (Still working on how to use that stuff)

When the okra was done, I set it in a warming oven and set the fish in
the oven. I switched the over to convection roasting. After a few
minutes, I moved the fish to a higher rack and turned on the broiler.

I dressed and plated the lettuce and cuke. I also plated the okra. I
set the fish on the greens and ladled the mushroom and onion stock
sauce over it. We shared the artichoke.

That all sounds FANTASTIC! I'm really going to have to try your okra
techniques sometime; I used to eat okra a lot. I don't mind the slime, but
variety is nice too, and I haven't eaten okra for a year or more. Speaking
of food that oozes, have you tried cactus pads (nopales)? They're like green
beans with lemon; for some reason I thought they would have fit into this
meal nicely.

Regarding the cinnamon basil honey, you could mix it with some soy and lemon
juice (or other acidic citrusy-flavored stuff) and use it on grilled
skewered beef, chicken, or firm fish.

Now I'm daydreaming about a steamed artichoke with a garlic, chipotle, and
lemon juice mayonnaise, dammit! :-)

Bob

"Michael Odom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

D visited her mom in Dallas today. I hung here recuperating from last
night in Dallas (James McMurtry at the Sons of Herman Hall -- we
didn't get back to Cow Hill till 3 a.m.). The plan was for D to score
some good fish on her way home and for me to cook it.

She drove up around 6:30 p.m. with a couple of bags of groceries,
including three rainbow trout fillets. Here's what I did:

<snip wonderful-sounding meal>

Damn!! You sure know how to work magic in the kitchen, Michael! It's always
such a pleasure reading about your latest concoctions... 🙂

I have a brother who cooks like you do. Everyone in my family is a good
cook, but, well, he can COOK.

Mary

On 6 Feb 2005 02:53:03 -0600, "Bob" <virtualgoth@die_spammer.biz>

Quoted message said:

That all sounds FANTASTIC! I'm really going to have to try your okra
techniques sometime; I used to eat okra a lot. I don't mind the slime, but
variety is nice too, and I haven't eaten okra for a year or more. Speaking
of food that oozes, have you tried cactus pads (nopales)? They're like green
beans with lemon; for some reason I thought they would have fit into this
meal nicely.

I cooked some years ago, but didn't get very satisfactory results.
Porbably should try again.

Quoted message said:

Regarding the cinnamon basil honey, you could mix it with some soy and lemon
juice (or other acidic citrusy-flavored stuff) and use it on grilled
skewered beef, chicken, or firm fish.

Yes, it took me a while to get a fix on the stuff, but it seems to me
that quasi-Asian stuff with sour, salt and hot to balance the sweet is
the way to go.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore