Do you know that time when you are really craving something but you just don’t want to get up, go, and go get it? Yeah, it seems like I have been having those types of days lately. This past week I had a craving for…
Month: June 2017
One of my kids recently turned 17. I know, I know… and yes that makes me feel a bit old to some degree, but yet I still feel like I’m 17 sometimes as well. When asked what he wanted to do for his birthday, the answer was a simple ‘hang out with family and grill out’. I’m a fan of that. So I figured I would come up with a menu that I knew he would love; everything from grilled Filipino meats, to Filipino pancit, and a few other things in between. As I was getting some of the ingredients, I figured I would throw in some whole trout, and something that I thought I would make on his birthday, probably on the smoker, but it ended up being too much work, and I had to use that trout the day I purchased it. Let’s call it a prelude to his birthday.
So instead of smoking the trout, I decided to stuff it and bake it whole. Wow was this baked whole trout not only super delicious, but really easy to make.
Let’s get started.
- 3 whole trout, gutted and rinsed
- 1 whole lemon, thinly sliced
- 1 tbsp kosher salt
- 1 tsp cracked black pepper
- 1 cup Italian leaf parsley, chopped
- 2 tbsp olive oil
That’s it. Pretty simple. But do not stop there if you don’t want to. Feel free to use other fresh herbs, garlic, or butter inside if desired. Me, I wanted simple and to taste more of the fish.
Start by rinsing your fish and patting the inside and outside dry.
Using your knife, make a few slits on top of the skin, working from the top to the bottom.
Season the inside of the fishes with salt and pepper, and lay thinly slices of lemon inside of each one. Take some of the chopped parsley and add to the inside of the fishes as well. Take any remaining salt and season the outside of the fish.
Drizzle the olive oil over the fish, and place onto a parchment paper lined baking sheet. Take any remaining lemon and place onto the baking sheet to be squeezed over the fish after cooking.
Place into a 425 degree preheated oven and cook for about 20 minutes. The skin should crisp up a bit and the fish should be nice and moist.
Plate and serve, squeezing any additional lemon juice onto the fish.
The end result is great. It’s an awesome presentation on the table and gets everyone involved. Are there bones? You bet, so this is always a great exercise in how to remove bones, and playing caution when removing the filet from the bone.
The trout is super light, moist, and really refreshing to eat. Everyone enjoyed the trout, and something different than smoking it on the smoker. Hope you enjoy!
You know the buzz… Avocado toast. It’s all the rage, and to be honest, I can’t blame the rage. Avocado toast in itself is delicious, and avocados are typically on our counter during the week. So as I was sitting around one late morning, I noticed an avocado, a ripe one that was ready for the taking, and as I got up to look around to see what I could make with this lonely avocado, I decided I would do my spin on an avocado toast. Let me introduce to you the Spam and Avocado Toast recipe.
Now I know what you are probably thinking right now. Spam? Yes, spam. I’ve dabbled with spam over the years, and as some may frown on the idea of spam, I actually have grown to like it, especially when cooked properly. Properly, meaning nice and crispy. There are two reasons I decided to use spam in this recipe. One is that I did not have bacon (I know, I know…) and two, I had spam! This combination was actually really delicious, and if you did not know that it was spam, I think you would probably agree.
Let’s get started.
- 1 piece of sturdy bread such as a whole wheat or 12 grain, toasted
- 1 whole avocado, lightly mashed, or to your liking
- 1/2 tbsp canola oil
- 1/2 cup, spam, cubed and cooked until crispy
- 1/2 cup of cucumber, seeds removed, chopped
- 1/2 tbsp sesame oil
- 1/2 tbsp soy sauce
- 1/2 tsp chili flakes
- 1/2 tsp salt, to taste
- cracked black pepper, to taste
Start by marinating your cucumber. To a bowl, add the sesame oil, chili flakes, soy sauce, and give a good mix. Add the cucumbers, give a gentle stir, and set them to the side.
Now the spam. To a small skillet add the oil on medium to high heat. Let that oil come to temp for a minute then add in the cubed spam. Stir and cook the spam until it is nice and crispy.
During this time, get your avocado ready. To a small bowl, open that avocado, being careful not to slice open your palm (yep, people are doing it based on this whole avocado toast thing), and scoop it into the bowl. Use a fork and lightly mash it adding some salt and pepper to your taste.
Check that spam. Crisp? Cool. Remove it from from the heat and lets toast the bread.
Pop the slice of bread into the toaster and get it nice and golden brown. Toast it so it holds up to everything when you build the spam and avocado toast.
OK, lets build this baby. Take the slice of toast, spread on that avocado, layer on the on the cucumber (and only the cucumber) and crispy spam, and get ready to eat.
You tell me, but when you take a bite of this avocado toast, you will be blown away. That crunch and softness from the spam, the crispness and spice from the cucumber, and the creaminess from the avocado, all in a handheld bite sized form. Yep, I’m sold. It’s good, and good enough to have you questioning (possibly) why you haven’t been eating spam all of this time. Enjoy!