Tag: How to make
Baked Whole Rainbow Trout
Baked Whole Rainbow Trout
I love cooking whole fish; especially rainbow trout. They’re fairly inexpensive and require little prep work to yield a fulfilling meal. When you buy rainbow trout, they will come with or without the backbone. If they come with the backbone, I recommend butterflying the fillets on each side of the fish. By doing this, the fillets will get properly seasoned. If the trout comes without a backbone, you can straight up season and stuff the fish directly inside the cavity. Most rainbow trout weigh between 1 – 1 1/4lb. They will take approximately 20-25 minutes in a preheated 400° oven. You can also broil or grill these fish; taking about half the time as baking.
Servings: 2
Ingredients
- 2 whole rainbow trout cleaned; 1-1 1/4lb each
- 2 tbsp olive oil
- 2 tsp dried oregano
- salt
- cracked black pepper
- lemon slices
Instructions
- Rinse the trout under cold water.If your trout still has the backbone, butterfly open each side of the fish, slicing across the back down to the tail. If the trout doesn’t have a backbone, skip this step.
- Rub the inside and outside with olive oil. Season the inside and outside with salt and pepper. Season the inside with oregano. Put 2 slices of lemon on the inside of each of the butterflied fillets. If the fish hasn’t a backbone, put the lemon slices inside of the cavity.
- Preheat the oven to 400°. Place the trout on a baking sheet lined in parchment paper.
- Bake the fish for 20-25 minutes.
Serve either whole or remove the fillets from the backbone and cut off the head.
Garlic-Studded Boneless Turkey Breast
Garlic-Studded Boneless Turkey Breast
I normally prefer to buy a bone-in turkey breast so I can use the leftover carcass for stock, but I had boneless ones on sale at work. While you don’t have to have your turkey breast netted, it does help it cook more evenly with the net holding the breast in an oval shape. Plus, I use the netting as a grid to consistently stud the turkey breast with garlic. Searing the turkey breast in an oven-safe sauté pan will also help seal in the juices, keeping it moist, instead of throwing it straight into the oven.
Equipment
- oven-sage sauté pan
Ingredients
- 1 boneless turkey breast 2-3lbs
- 2 tbsp olive oil
- 5 garlic cloves thinly sliced
- 2 tsp salt
- 2 tsp cracked black pepper
- 2 tsp dried thyme
- 2 tsp dried basil
- 2 tsp dried rosemary
- 2 tsp dried tarragon
- 1 tsp ground sage
- 2 tbsp butter
Instructions
- Make small slits every inch on the skin side of the turkey breast. Stuff each slit with a slice of garlic.
- Rub the outside of the turkey breast with olive oil, then the herbs and seasonings.
- Melt the butter in an oven-safe sauté pan over medium heat. Place the turkey breast skin side down and sear for 3 minutes.
- Flip over and sear the other side for another 3 minutes.
- Place the turkey breast into a preheated 325° oven for 15 minutes per pound; basting with the butter every 15 minutes.
- Take out the turkey breast and let rest for 10 minutes before slicing.
White Chicken Chili
White Chicken Chili
This is a recipe I haven’t made in a very long time until my girlfriend was craving a white chicken chili. Many chili purists will say that this isn’t real chili; there’s no beans in chili; and chili isn’t white. Well, all I have to say is kiss my ass. This type of chili is quite tasty and is great if you have a sensitivity to the acidity of a tomato-based chili. The secret to thickening the chili is to purée one of the cans of white beans; either being great northern or cannellini. There’s really no wrong way to make this. Other ingredients that you can add to this chili include corn, serrano or poblano peppers, bacon, tortilla chips, sour cream; just to name a few.
Equipment
- food processor
Ingredients
- 2 tbsp olive oil
- 1 small white onion diced
- 1 tbsp cumin seeds
- 6 garlic cloves minced
- 1/2 cup mild green chilies diced
- 3 jalapeños seeded and diced
- 1 1/2 lbs boneless skinless chicken thighs diced
- 1 tbsp Mexican oregano
- 2 tsp smoked paprika
- 3 tsp salt
- 2 tsp white pepper
- 2 cups chicken stock
- 8 oz cream cheese
- 3 cans white beans great northern or cannellini beans
- 1/2 cup cilantro chopped
Toppings
- shredded cheese monterrey jack or cheddar
- avocado diced
- green onion finely chopped
- cilantro finely chopped
Instructions
- Heat up the olive oil in a large pot over medium heat. Sauté the onion and cumin seeds for 5 minutes. Add in the garlic, chilies, and jalapeños. Sauté for 2 minutes.
- Add in the chicken. Season with oregano, smoked paprika, salt, and white pepper. Cook for 10 minutes.
- Pour in the chicken stock. Simmer for 15 minutes.
- Whisk in the cream cheese. Simmer over low heat for 20 minutes.
- While the chili is simmering, purée one can of the white beans in a food processor.
- Add in the puréed beans, the other 2 cans of drained beans, and the cilantro. Cook for 5 more minutes.
Top the chili with shredded cheese, avocado, green onion, and chopped cilantro.
