Michael wrote:

> 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.

That all sounds FANTASTIC! I'm really going to have to try your okra
techniques sometime; I used to eat okra a lot. I don't mind the slime, but
variety is nice too, and I haven't eaten okra for a year or more. Speaking
of food that oozes, have you tried cactus pads (nopales)? They're like green
beans with lemon; for some reason I thought they would have fit into this
meal nicely.

Regarding the cinnamon basil honey, you could mix it with some soy and lemon
juice (or other acidic citrusy-flavored stuff) and use it on grilled
skewered beef, chicken, or firm fish.

Now I'm daydreaming about a steamed artichoke with a garlic, chipotle, and
lemon juice mayonnaise, dammit! :-)

Bob