Foreign beer and Smoked meat: Part 1
July 19, 2008 by Greg · 2 Comments
As usual, the weekend affords me plenty of time to not do my research or other work associated with the research and to cook. Seeing as how it is summer time, it seems only fitting that one should make proper use of the grill whenever possible. So two nights ago as I was putting a glass into the freezer to get a nice chill before I poured a beer into it (it was a miller lite… I know what you’re gonna, but someone has to drink the leftover beer!) and I noticed a bag of ribs I had bought from the butcher. Unsure how I had forgotten about a large quantity of spare ribs, I defrosted them in the fridge over night.
Recipe: The most simple grilled rainbow trout…EVER!
June 18, 2008 by michael · 3 Comments
Another simple recipe, this time using Rainbow trout that was on sale for $7.99 / lb at Whole Foods! This went great with zucchini and asparagus. The other items on the plate are chicken breast and spicy chicken burgers. I know the plate looks messy and crowded…but when you don’t have a kitchen (STILL!) it’s nice to use less dishes so you are able to cook at home sometimes!
Grilled Rainbow Trout
Ingredients:
- Whole rainbow trout, cleaned and gutted with head intact.
- Extra Virgin Olive Oil
- Ground Sea Salt
- Fresh Ground Pepper
- 1/2 lime, cut into wedges
Necessary tools:
- Grill (or broiler)
- Metal skewer (or wood skewer soaked in water for 30 mins)
- Rinse trout in cool water.
- Rub inside and out with olive oil, salt and pepper.
- Place lime wedges inside trout and use metal skewers to enclose the cavity of the fish.
- Grill over medium heat, 6-8 minutes per side until skin is crispy. Flip only once and use great caution not to let the fish fall apart.
- Serve!
