A couple of weeks ago, Andrew Clyde and myself fell into the perfect summer time meal. I usually rally around pretty heavy meats but it's just been so hot outside that I decided to jump into the water.
On to FRESH, I slowly evaluated all the fish and decided on some pretty large Steelhead Trout filets. Threw in a shaker of Leigh Oliver's Bistro Herb Blend and one very ripe lemon. Two boxes of wild rice and a four cheese loaf of bread would bring me back home to start on the meal. Texting the Clyde, I told him of my selections and he threw his cards on the table. The pot would now amount to grilled trout smoked on fresh cut apple wood served on wild rice, yellow squash casserole, home grown tomatoes marinated in olive oil with thin slices of onion and freshly chopped basil leaves complemented by a four cheese bread.
By definition, this would be the perfect summer time meal.
Grilled Steelhead Trout
Two filets
Leigh Oliver's Bistro Herb Rub
Stick of butter
Lemon
Get your charcoal ready and red. Don't even go gas grill please unless you have wrens living in your pit. Then I'll let you slide. When your coals are hot, place one stick of applewood on the side next to the flames where it can start smoking. Melt the butter and pour over the fish. Sprinkle the Bistro Herb Rub generously over the fish and lay some fresh cut lemon slices on top. Place neatly scale side down on the grill and cook for 15 to 20 minutes with the top closed until fish will flake. Use two spatulas to take off each fish or they will split in half.
Serve over wild rice.
Yellow Squash Casserole
The Star of Texas Cookbook
4 to 5 lbs yellow squash, sliced
1 onion, chopped
1 teaspoon sugar
Salt and pepper to taste
1 cup of water
3 packages (8 ounces each) cream cheese
4 Tablespoons butter
Buttered bread crumbs for topping
Preheat oven to 350 degrees. Combine squash, onion, sugar, salt, pepper, and water in large covered saucepan, and cook until vegetables are tender. Drain vegetable, reserving liquid, Mash well and drain again. Cream cheese with a little reserved liquid until it is the consistency of whipped cream. Add butter to squash and stir until melted. Pour squash into buttered shallow 3-quart casserole and cover with cream cheese mixture. Mix lightly with fork. Cover with bread crumbs and bake for 30 minutes until bubbly.
Clyde's Home Grown Tomatoes
4 or 5 tomatoes
1 white onion
Basil Leaves
Olive Oil
Slice tomatoes and onions placing in a small casserole dish. Pour 1/4 cup of olive oil on the tomatoes. Finely chop basil leaves and sprinkle on top. Salt and pepper. Refrigerate for one hour.
Given the heat this summer, I would highly recommend closing this meal out with some homemade ice cream.
And this, my friends, makes for perfection in 100 degree heat. Eat it up!
On to FRESH, I slowly evaluated all the fish and decided on some pretty large Steelhead Trout filets. Threw in a shaker of Leigh Oliver's Bistro Herb Blend and one very ripe lemon. Two boxes of wild rice and a four cheese loaf of bread would bring me back home to start on the meal. Texting the Clyde, I told him of my selections and he threw his cards on the table. The pot would now amount to grilled trout smoked on fresh cut apple wood served on wild rice, yellow squash casserole, home grown tomatoes marinated in olive oil with thin slices of onion and freshly chopped basil leaves complemented by a four cheese bread.
By definition, this would be the perfect summer time meal.
Grilled Steelhead Trout
Two filets
Leigh Oliver's Bistro Herb Rub
Stick of butter
Lemon
Get your charcoal ready and red. Don't even go gas grill please unless you have wrens living in your pit. Then I'll let you slide. When your coals are hot, place one stick of applewood on the side next to the flames where it can start smoking. Melt the butter and pour over the fish. Sprinkle the Bistro Herb Rub generously over the fish and lay some fresh cut lemon slices on top. Place neatly scale side down on the grill and cook for 15 to 20 minutes with the top closed until fish will flake. Use two spatulas to take off each fish or they will split in half.
Serve over wild rice.
Yellow Squash Casserole
The Star of Texas Cookbook
4 to 5 lbs yellow squash, sliced
1 onion, chopped
1 teaspoon sugar
Salt and pepper to taste
1 cup of water
3 packages (8 ounces each) cream cheese
4 Tablespoons butter
Buttered bread crumbs for topping
Preheat oven to 350 degrees. Combine squash, onion, sugar, salt, pepper, and water in large covered saucepan, and cook until vegetables are tender. Drain vegetable, reserving liquid, Mash well and drain again. Cream cheese with a little reserved liquid until it is the consistency of whipped cream. Add butter to squash and stir until melted. Pour squash into buttered shallow 3-quart casserole and cover with cream cheese mixture. Mix lightly with fork. Cover with bread crumbs and bake for 30 minutes until bubbly.
Clyde's Home Grown Tomatoes
4 or 5 tomatoes
1 white onion
Basil Leaves
Olive Oil
Slice tomatoes and onions placing in a small casserole dish. Pour 1/4 cup of olive oil on the tomatoes. Finely chop basil leaves and sprinkle on top. Salt and pepper. Refrigerate for one hour.
Given the heat this summer, I would highly recommend closing this meal out with some homemade ice cream.
And this, my friends, makes for perfection in 100 degree heat. Eat it up!
No comments:
Post a Comment