Mt. Lassen Rainbow Trout!!!

Last week, our local Save Mart (purveyors of fine foods across Northern California and my favorite place to shop) was offering Mt. Lassen rainbow trout, and I have to say that it was one of the most delicious trouts I have ever had.  I used a coarse corn meal as the base, with cumin, paprika and chipotle pepper powder mixed in, as the coating, then pan-fried until done.  Served with our own cassoulet, it was a memorable meal.

CASSOULET

·         Olive oil, to coat skillet

·         1/4 pound turkey or regular bacon, cut into small pieces

·         2 shallots, minced (you can also use red onion instead)

·         3 Tbsp. minced garlic (from jar)

·         2-3 cans (15 oz) cannelli (white) beans, drained

·         1 bunch swiss chard (any type, although Bright Lights looks prettier), washed 3 times and chopped

In large skillet, add olive oil.  Over low-medium heat, add bacon, and cook until rendered (fairly well cooked), stirring frequently.  Add chopped shallots and garlic, and cook for 2 minutes, stirring.

Add chopped chard and drained beans.  Stir to mix well.  Cover for 3-4 minutes, until chard has wilted.  Remove cover, and cook, stirring, until most liquid is evaporated (and when some beans stick to the bottom of the pan).

Serve.

BELATED JUNE-FEST

With all of the fuss and bother over our planned move to Northern California, I neglected to post a spectacular meal we had in June with the Deerys, before they headed to Northern Michigan.  I managed to take some photos of the meal, in preparation, but with the need to pack up the house, ship stuff out West, and tidying up the books, I was not able to put together all of the recipes. It was a doubly incredible meal – not only was the main course and accoutrements amazing, but we served an even more amazing dessert.

We had decided to prepare a great combo meal – Asian influenced.  Sherry marinated some pork tenderloin in a creative Asian marinade, which I then grilled a day later, and made some of her “Super Slaw”.  Sherry’s slaw has been a staple at summer holidays for years, and it complements a summer meal (which in Charlotte lasts from the end of May to the end of September!) quite well.  I added a flavored Smoked Paprika polenta to the dish, and it was incredible.  As amazing as it was, we had to remind our guests that the best was yet to come, and we were right!!

The dessert was based on a recipe from the Boston Globe magazine.  It used fresh strawberries, which were in season in the Carolinas.  What I mean is that you have no idea what a strawberry tastes like until you’ve eaten the fresh-picked (not shipped) strawberries grown locally.  Nothing like it (although the local peaches and apricots in California come close).  It used goat cheese to make a Strawberry-Goat Cheese Mousse, and the word “amazing” is not inappropriate for this dish.

PORK Loin Marinade

1 TBS Vegetable oil

1 cup chopped onion

5 TBS sugar

1 1/2 Cup dry red wine

3/4 cup soy sauce

1/4 cup balsamic vinegar

2 1/2 TBS chopped Ginger

1 TBS cinnamon

1/4 tsp. black pepper

Heat oil in saucepan.  Add onion and sugar.  Sauté until onions are golden.  Mix in wine and remaining ingredients.  Cook for one more minute. Remove from heat and cool. Place pork loin in large resealable bag with marinade six hours or overnight.

Make salsa by cutting up peaches, mangoes, red onion, small piece of chipotle and adobe and a little lime juice and cilantro. 

Grill pork and put salsa over.

Super Slaw

Ingredients

• 6 tablespoons rice vinegar
• 6 tablespoons vegetable oil
• 5 tablespoons creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons (packed) golden brown sugar
• 2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic

• 5 cups thinly sliced green cabbage
• 2 cups thinly sliced red cabbage
• 2 large red or yellow bell peppers, cut into matchstick-size strips
• 2 medium carrots, peeled, cut into matchstick-size strips
• 8 large green onions, cut into matchstick-size strips
• 1/2 cup chopped fresh cilantro

preparation

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

GOAT CHEESE MOUSSE AND STRAWBERRY PARFAITS

1½ pints strawberries, cored and quartered

½ cup sugar

Salt

1 cinnamon stick

1½ tablespoons fresh lemon juice

1¼ teaspoons plain gelatin

1 cup heavy cream, cold

6 ounces fresh goat cheese, at room temperature

½ teaspoon vanilla extract

Chop 8 or 10 of the strawberries, toss with 1½ tablespoons sugar, and let macerate for an hour. Drain, reserve ¼ cup macerated berries, and set aside.

Meanwhile, in a saucepan over medium heat, toss the remaining berries, 3 tablespoons sugar, a pinch of salt, and the cinnamon stick and cook, covered, 10 minutes. Uncover and cook, mashing, 5 minutes longer. In a bowl, stir the lemon juice and gelatin and set aside to soften, about 5 minutes, then stir in the hot strawberry mixture. Cover and refrigerate until just set (not hard), about 90 minutes. Remove the cinnamon, stir in the larger quantity of macerated berries, and refrigerate.

Up to 3 hours before serving, in a bowl, whip the cream with 1 tablespoon sugar to soft peaks. In another bowl, beat the goat cheese, remaining sugar, vanilla, and a pinch of salt until very thick and smooth. Beat in a third of the whipped cream, then fold in the rest. Cover and refrigerate mousse for about 15 minutes.

To assemble, in each of 4 parfait glasses, layer the strawberry and mousse mixtures, beginning with strawberries and ending with mousse. Top with the reserved macerated berries and serve.