Tag: main course
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.
Liver and Onions
You can make liver and onions using chicken liver as well; replacing the beef stock with chicken stock.
Beef Brisket Stew
Beef Brisket Stew
I love me a good beef stew; and this recipe is no exception. My stew uses brisket and a plethora of root vegetables such as turnips, parsnips, rutabagas, potatoes, and carrots. You can really use just about any vegetables that you like. Peas, sweet potatoes, green beans, corn, are all acceptable additions. I prefer to add the vegetables in the last half of cooking time so they don’t turn out mushy and disintegrate. If brisket is too expensive, chuck roast, sirloin tip, bottom round, top round, or eye of round are great substitutes.
Equipment
- crock pot
Ingredients
- 3 lbs beef brisket
- 1/2 cup shallots diced
- 1 head garlic minced
- 4 cups beef stock
- 4 bay leaves
- 1 lb yellow potatoes cubed
- 1 lb carrots diced
- 1 lb turnips peeled and diced
- 1 lb parsnips peeled and diced
- 1 lb rutabaga peeled and diced
- 2 ribs celery diced
- 1/4 cup parsley chopped
- 1 tbsp salt
- 1 tbsp paprika
- 1/2 tbsp black pepper
- 1/2 tbsp dried thyme
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the brisket into small cubes.
- Add the brisket, shallots, garlic, celery, beef stock, and bay leaves to the crockpot. Cook on high for 3 hours.
- Add all of the vegetables and seasonings to the crock pot. Cook for another 3 hours.
- Make a slurry with the water and cornstarch. Pour into the stew and cook for 30 minutes.
