D visited her mom in Dallas today. I hung here recuperating from last
night in Dallas (James McMurtry at the Sons of Herman Hall -- we
didn't get back to Cow Hill till 3 a.m.). The plan was for D to score
some good fish on her way home and for me to cook it.

She drove up around 6:30 p.m. with a couple of bags of groceries,
including three rainbow trout fillets. Here's what I did:

I buzzed pecans, fresh garlic, lemon zest, some minced jalapeno, salt
and pepper in the mini chopper to make a paste for the fish. I spread
the paste on the fillets and set them in an oiled baking pan.

While that sat and marinated (or whatever), I caramelized some onion
in a skillet, added some mushrooms and sweated them till they were
done. I added some reduced chicken stock and reduced it some more
with a teaspoon of dried tarragon. Salt and pepper, too.

I steamed an artichoke in the microwave: Three minutes on high in a
covered bowl with lemon juice, olive oil, and salt; then let it sit
for a while; then two minutes; then sit; then another minute. Done.
I made a roasted garlic, chipotle, and lemon juice mayonnaise for the
artichoke while this was happening.

I also trimmed some okra, tossed it with lemon juice, olive oil, garam
masala, and salt. This I roasted in a 375F oven till it was toasty
and the slime had dried out.

I also made a vinaigrette for a salad of baby romaine and English
cucumber. Vinaigrette ingredients included lemon juice, olive oil,
and cinnamon basil honey. (Still working on how to use that stuff)

When the okra was done, I set it in a warming oven and set the fish in
the oven. I switched the over to convection roasting. After a few
minutes, I moved the fish to a higher rack and turned on the broiler.

I dressed and plated the lettuce and cuke. I also plated the okra. I
set the fish on the greens and ladled the mushroom and onion stock
sauce over it. We shared the artichoke.

Dinner was a little late, but it was good.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore