Celebrate St. Patty’s with a Traditional Irish Stew

Although it is 78 here today, we still think we need a Luck o’ the Irish celebration…a pint (or two) of guinness and a wee bit of chocolate guinness cake (the best one..ever, ever, really…ever…link below!).

This stew cold not be more simple.  I also stirred together a batch of cheddar chive Guinness quick bread.

  • 3 large baking potatoes, peeled and thickly sliced
  • 2 lb (900g) boneless lamb shoulder, cut into 1½ in (3.5cm) pieces
  • 3 large onions, sliced
  • 3 carrots, thickly sliced
  • Salt and freshly ground black pepper
  • Large sprig of thyme
  • 1 bay leaf
  • 2½ cups lamb stock or beef stock

Directions

1. Preheat the oven to 325°F (160°C). Beginning and ending with potatoes, layer the lamb, onions, and carrots in a large, heavy french oven such as Le Creuset, seasoning each layer with salt and pepper. Tuck in the thyme and bay leaf. Add the stock and cover.

2. Bake for 1 hour. Uncover and bake 30–40 minutes more, until the potatoes are browned and the meat is very tender. Serve hot.

Variation:

Beef and Potato Stew

Substitute boneless beef chuck for the lamb.

I made this last year and could not wait to make it again this year.  It really is the best ever Chocolate Guinness Cake  I have every tasted.  Today was the perfect reason to make it again!

Design Sponge’s In The Kitchen with Katie Davies Chocolate Guinness Cake

Seeing Green image by/via seebyseeing.net.  Stew and Guinness image by Jpatokol via Wikitravel.

Zander Olsen Photos

Love these photos – textile wrapped trees.

 

Posted in Eat

Permalink 1 Comment

Dinner For One ~ Asparagus, Egg and Truffle

When Mister is on business travel or has a late dinner meeting, I usually turn to eggs for a quick dinner. I have never been a bowl of cereal at dinner girl and enjoy my time in the kitchen too much to just pour dinner in a bowl.  Dinner for one doesn’t have to be complicated or time consuming.  A few key ingredients in the pantry and refrigerator make all difference.

Eggs and asparagus are a match made in heaven, eggs and truffle are a match made in heaven and the tomato was perfect…so perfect that I went back to the kitchen for a piece of whole grain bread to get every bit of the tomato juice and truffle oil from the plate.

When you find yourself alone, indulge in this simple, elegant and truffle decadent dish for one.

I always have Truffle Oil and Truffle Salt on hand.  For me, there is nothing as wonderful as the taste and aroma of truffles and while truffle products are a bit expensive, a little goes a long way in elevating a dish from drab to divine!

Ingredients for One:

6 steamed asparagus spears
1 poached or lightly fried egg
1/2 tomato, sliced thin
Pinch of black truffle sea salt
Teaspoon of truffle oil

Preparation:

Layer asparagus and tomato on plate and drizzle with truffle oil. Place egg on top and sprinkle with truffle salt and a pinch of ground pepper.  This dish also works very well with hard-boiled eggs, sliced or chopped and sprinkled on top of the asparagus and tomato slices.

This also makes an elegant brunch or salad dish.

Truffles are wonderful in risotto and pasta as well.  I recently made a Lobster Mushroom and Truffle Risotto and there wasn’t a grain of rice left.  I owe that to the truffle!

Linked to:

Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday.

A Meatless Journey, New Cookbooks and Chickpea Spinach Stew

Along with giving up wine for Lent (as part of Rebecca’s Do Without Challenge at Midnight Maniac), we also made a commitment to up our meatless nights from one to at least three a week.  We are not quite a week into both and there is still time for you to “do without” and join the group. It doesn’t have to be meat or wine…any indulgence will do.

For our meatless meals last week, I shot from the hip, pulling a few recipes from online cooking resources. A very kicked-up black-eyed pea and penne salad hit all the notes for a spicy dish (which we both crave and crave often), a fruited couscous stuffed squash deliciously scented with cardamom and yesterday, a zesty citrus chickpea stew with lemongrass, yam and spinach (recipe below).

A very good start for week one!

But this is a long journey and I am not a meatless meal expert. Oh, I have made the occasional meatless meal (butternut ravioli, lobster and truffle risotto, Basque tortilla, and the most decadent Gnocchi a la Parisienne) but never on a regular basis or intentionally.

When we took the pledge, I knew one thing.  We would not eat rice and beans every night.  That was not going to keep the tummies happy. I needed inspiration to keep our meals exciting and there is nothing like holding a gloriously photographed cookbook in my hands for inspiration and motivation to stay the course.

I admit, I have shelves and shelves of cookbooks collecting dust that rarely see the light of the kitchen but none of them are vegetarian (or vegan) and none of them focused on clean eating.  Keeping to my “try before I buy” cookbook resolution (1/2011), I reserved several books on clean eating, vegetarian and vegan cooking from the library.  A few more than several…15 to be exact. Lucky for me,  Mister “volunteered” to make the 2 mile walk to the library with me and with 15 books to bag and carry, I was certainly thankful for his help.

I couldn’t wait to get home, curl up on the sofa under a comfy blanket and devour my “new” books.

An absolutely beautiful book from Linda Long is Great Chefs Cook Vegan. Thomas Keller, Jean-George Vongerichten, Eric Ripert, Charlie Trotter, and many other James Beard award-winning chefs create a three or four-course vegan meal, complete with mouth-watering photographs of each recipe and much more.

And mouth-watering they are…Sweet Pea Ravioli with Pea Cream, Wheat Berries with Truffle and Mustard Emulsion, White and Green Asparagus Terrine, Yukon “Linguine” with Sorrel-Arugula Sauce and Charred Corn Ravioli with Basil Fondue. Certainly no rice and bean dinners in this book.  Who knew vegan could be so gourmet!

Another book I really like is Isa Chandra Moskowitz’s Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. Mushroom and Cannellini Paprikas, Upside Down Lentil Shepherd’s Pie, Cranberry-Cherry Biryani and Red Wine & Kalamata Tempeh.  I am not sure what to try first!

Currant Sweet Bread, Blueberry and Almond Bread, Savory Asparagus and Mushroom Bread Pudding, Pistachio-Lemon Pesto Pasta are just a few from the The Moosewood Restaurant Cooking for Health. I just might have to join the virtual Moosewood cooking group.

A great assortment from the simple and quick to the gourmet from acclaimed chefs.  Amazing, beyond inspirational and too tummy tempting.

What inspires you for meatless meals?  Do you have a favorite book or online resource?

Lemongrass Chickpea and Spinach Stew.

Recipe adapted from Cooking Light’s Moroccan Chickpea Stew:

Recipe notes:  I substituted a yam for the Yukon potato and added about a cup of chopped spinach about 5 minutes before serving.  The recipe calls for rice or substitute whole wheat couscous.

Yield:

6 servings (serving size: 1 1/3 cups stew, 1/2 cup rice, and about 1 tablespoon yogurt)

Ingredients:

  • 2  teaspoons  olive oil
  • 1  cup  diced yellow onion (about 1 medium)
  • 1  cup  diced carrot (about 1 large)
  • 2  garlic cloves, minced
  • 1 1/2  cups  cubed peeled Yukon gold potato, about 1 large
  • 2  teaspoons  Cambodian Lemongrass spice (see link above)
  • 1 teaspoon cumin
  • 1/8  teaspoon  ground turmeric
  • 1  teaspoon  salt
  • 1  (28-ounce) can diced organic tomatoes, undrained
  • 1  (15 1/2-ounce) can organic chickpeas, rinsed and drained (I prefer to use dried beans to control salt)
  • 1  (14-ounce) can organic vegetable broth (such as Swanson Certified Organic)
  • 3  cups  hot cooked brown rice or whole wheat couscous.
  • 1/2  cup  plain low-fat yogurt
  • 1/2 bunch fresh chopped cilantro

Preparation:

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, garlic, and jalapeño to pan; sauté 6 minutes or until tender. Stir in potato and next 7 ingredients (through broth). Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender. Serve over rice. Top with yogurt and a chopped fresh cilantro.

Linked to: My Meatless Monday, Just Another Meatless Monday, Midnight Maniac Meatless MondaySumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Homemaker Mondays, Your Recipe, My KitchenMeals on MondayHappy Housewife, All Things RelatedTuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday Tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOPBeauty & Bedlam Tuesday, Melt In Your Mouth

Wednesday Wine Tasting and Pinot Noir Slow Braised Lamb with Carrots and Fennel

Is it Wednesday already?  Where has this week gone?  I have no idea but here we are again…Wine Tasting Wednesday.

Today, we are visiting my friends at Little Raven Vineyards located in the Riverfront Park neighborhood. If you live in the Denver area, I highly recommend a visit to LRV.  They offer tastings twice a week, pay for parking, have a loyalty program and best of all, offer a cork recycling program…10 corks gives you a 10% discount on a bottle of wine.  Good for the environment and good for me and you! Oh and they deliver for a very small fee if you are in the Denver metro area and you buy a case or more.

Ok, ok..enough…on to the really good stuff.

Again this week, they are pairing one of the wines with a fabulous Pinot Noir Slow Braised Lamb with Carrots and Fennel. Who doesn’t like slow braised meat?  Slow braised meat in wine, well, simply put – PERFECT.  I don’t want to be a spoiler but we are not a lamb eating couple so we will be substituting beef on a weekend day where we can linger over the prep.  I can already smell the aromas of fennel, cinnamon and ginger floating through the kitchen. Can’t you?

Lamb Shanks by Nathan Jones

From Little Raven Vineyards website (with a few edits here and there):

This stunning lamb shank preparation accompanied by a Pinot Noir creates beautiful memories and enduring impressions on the palate. Aromas in Pinot Noir can include cherry, strawberry, raspberry or ripe tomato fruits; violets and rose petals; peppermint, rosemary, cinnamon or caraway spices; and even green tea or black olives. This full-bodied and rich (but not heavy) red wine is neither highly acidic nor highly tannic, so it is appealing to both red and white wine drinkers alike…Pinot Noir is very versatile in its ability to match up with foods and is a wonderful accompaniment to lamb.

Slow-Cooked Lamb Shanks in Pinot Noir.

Total time: 5 hours Hands-on Time: 35 minutes

Serves 4

Ingredients:

  • 4 one-pound lamb shanks
  • Salt
  • 2 tablespoons vegetable oil
  • 1 onion, finely chopped
  • 1 fennel bulb, thinly sliced
  • 2 medium carrots, peeled and sliced
  • 4 cloves garlic, thinly sliced
  • Juice of one lemon, save rinds
  • 1.5 cups Pinot Noir (LRV recommends the Latour Marsannay, Pinot Noir, 2007, from Burgundy, France at $20 a bottle…see below for detail and tasting notes)
  • 1 28 ounce can whole tomatoes
  • 2 sticks cinnamon
  • 1.5 teaspoons ginger
  • 1 teaspoons whole coriander seeds
  • 1 teaspoons fennel seeds
  • 3/4 cup water
  • Fresh mint (optional)

Directions:

Pat lamb shanks dry with paper towel and sprinkle with salt. Place oil in a large sauté pan over medium-high heat. When oil shimmers, add shanks and brown on all sides. Remove from pan and set aside.

Pour off any excess fat and sauté onion, fennel, carrots and garlic with a large pinch of salt until the garlic is lightly toasted, about 8 to 10 minutes. Squeeze in lemon juice, toss in both lemon rinds, stir in Pinot Noir and transfer to a slow cooker and set the heat to low. This can also be done in a dutch oven (I am thinking of my large Le Creuset Dutch Oven for this task).

Add tomatoes, cinnamon, ginger, coriander, fennel seeds and water. Nestle the lamb shanks in the dutch oven or slow cooker, cover and cook until the lamb is fork tender and falls easily off the bone, about 4 to 5 hours on high.

Divide lamb among 4 plates and spoon the sauce on top, garnish with fresh mint. I think this would be excellent over creamy mashed potatoes.

The crowning touch–open a bottle of the same Pinot Noir you used in preparing the dish to accompany this comforting meal. I know Mister will be having a glass with his.

Wine Shop by Suvodeb Banerjee

And now for the tasting and sad news (well sad news for me)!  I decided to give up wine for Lent.  I don’t know why.  Maybe I had too much wine when I made this decision!  But a committment is a committment and I have to pass on the actual tastings.

But I only have to PASS for 40 days and trust me, on day 41, I will be printing this post (and all the WW posts between now and day 41) and rushing off to LRV to taste and BUY!  Never a bad bottle and I am sure the below won’t disappoint.

If you have a chance to taste or buy any of the below, come back and let me know.  I can live wine-cariously through you!

The four featured wines for this week:

Vina Robles 2008 Red 4, Paso Robles -$18

A blend of syrah 53%, petite sirah 38%, touriga 7%, and tannat 2%. Smoky scents with hints of vanilla escape the glass and greet the nose. The wine is extracted and ripe, with flavors of black raspberry, sandalwood, violets, and pie cherries. A touch of white pepper tannins grip the tongue on the mid-palate. Hints of spice and flowers linger in the mouth on the finish.

Owen Roe 2008 Myrth Chardonnay, Columbia Valley, Washington -$13

A crisp, clean white, aged in stainless steel to preserve its freshness and varietal character. Juicy and ripe, the wine offers flavors of yellow delicious apples, melon, tangerine, and lime zest. A racy touch of mineral dances with the ample acidity on the finish. This one goes down nice and easy.

Wine Cork by Derek Gavey

Louis Latour 2007 Marsannay, Burgundy, France -$20

A brambly aroma is sweetened with scents of roses and lavender. This pinot noir has very softly polished tannins, which sweep the palate in a black tea tone. As the astringency gets your attention, a focused minty tone develops. There is a ripe raspberry flavor on the mid-palate with an elegant, yet fresh character. As the wine lingers on the finish, it shows a touch of black plum and earth.

Massone 2009 Masera Gavi, Piedmont, Italy -$18

An authentic Italian, made completely from cortese grapes. The aromas offer touches of perfume and summer flowers. It has a minerally, yet delicate flavor. A core of apple and pear flavors are complemented by a soft floral tone. Its lovely lingering finish refreshes. An elegant substitute to pinot grigio.

Salute!  Clink, Clink, Cheers!

Linked to:

Miz Helen’s Country Cottage, Tasty Traditions, Ultimate Recipe Swap, Cooking Thursday, A Little Bit of Spain in Iowa, Frugal Follies, HoH, Strut Your Stuff, Recipe Swap Thursday, Let’s Do Brunch, It’s a Keeper, Pennywise Platter, Fantastic Friday

Note:  The recipe and wine notes taken from LRV emails and website.  For more information, please link directly via LRV link above and here.

{Captioned photos used under Creative Commons Attribution 3.0}

Fruit and Couscous Stuffed Winter Squash

Continuing on our journey (a short one so far) to make 2011 healthier and cleaner and a bit more meatless (well, meatless at least three days a week),  I created this sweet and savory acorn squash stuffed with couscous, fruits and nuts.

If you have visited before, you may have read Kicked Up Black-Eyed Peas and Pasta Salad, Strawberry Chipotle Chicken or even Turkey Tzatziki Muffins and know that I am trying to reverse a few bad winter habits, primarily that of too much cooking, baking, eating (of the wrong stuff) and not enough exercise.

We all crave comfort food during those cold winter months and well, it is just too cold to get out for a run.  I know, excuses, excuses, excuses.

We are now craving a return to our 2010 routine of clean eating limiting our use of “the wrong whites”, more fruits and veggies and less meat.  We are also easing back into our fitness routine.

This stuffed squash certainly fits our renewed eating goals.  Whole grain couscous, cranberries, dates, mandarin orange segments, sweet and savory notes from five spice powder, tarragon and a pinch of chives.  Not too sweet, not too savory, a pop of tart from the cranberries…perfect for a weeknight meatless meal.  It was also beautiful on the plate and we couldn’t wait to sit down and enjoy.

Recipe Note:  If your not into meatless meals, adding a bit of sausage to the couscous mixture would be perfect. Earlier this year, I made a simple sausage stuffed version.

Ingredients:

  • 1 acorn or butternut squash, halved lengthwise
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 1/2 cup uncooked couscous
  • 2 tablespoons  dried cranberries
  • 4 dried dates, chopped
  • 1 teaspoon five spice powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon grated orange rind
  • 1/8 teaspoon black pepper
  • 2 tablespoons pecan, halved
  • 1 mandarin orange, zested, peeled, segments separated (I have access to beautiful Satsuma mandarins, use a small orange as a substitute)
  • 1 tablespoon olive oil
  • pinch of tarragon
  • pinch of chives
  • salt and pepper to taste

Directions:

Preheat oven to 350 F.

Remove and discard seeds from squash.  Place squash, cut sides down, in a baking pan. Add hot water to pan to a depth of 1/2-inch. Bake at 350 F for 40 minutes or until tender.

Bring water and salt to a boil. Stir in couscous and next 6 ingredients. Remove from heat. Cover and let stand 5 minutes.

Combine couscous mixture, orange segments, oil, pecans, tarragon and chives. Toss gently. Spoon mixture evenly into squash shells.

Place stuffed squash in a baking pan. Bake at 350 F for 20 minutes or until thoroughly heated.

This really was filling…we did not need anything else to complete the meal.  If you feel it needs a bit more, a simple spinach salad would be a great side.

Linked to:

inked to: Real Food Wednesday, What’s On Your Plate, Works for Me Wednesday, Sweet and Savory WednesdayWelcome Wednesday, Wandering WednesdayGold Star Wednesday, What’s Cooking Wednesday, Raising Homemakers, Potluck Wednesday, Let’s Do Brunch, What I Ate Wednesday, At Home with Haley, No Whine Wednesday, What’s For Lunch Wednesday, What’s Cooking Wednesday, Midnight Maniac Meatless Monday

{Meatless Times} Kicked Up Black-Eyed Pea and Penne Salad

Well…we have decided to join the {MEATLESS} crowd.  I admit, I don’t know the first thing about going meatless and frankly, I’m more than a bit concerned about flavor and variety without meat.  I don’t want to eat pasta and rice or beans every night.

At the same time, we are trying to eat cleaner…food closer to natural state so that means cutting out the white stuff…rice, pasta, flour and sugar.  I am sure with more education, the list is going to grow.

Can we do this?  Just 1-3 days a week?

I hit the public library and many of the great real food and vegan blogs for some help.  It is amazing the wealth of information out there and I feel fairly confident that we can do both.  Move in a more meatless direction and eat cleaner.

For the first day, I made a very kicked-up black-eyed pea and pasta salad.  Heat from the HOT pepper, cool from the lime, cilantro and mint, and plenty of protein from the black-eyed peas and a serving of whole grains from the pasta.  I love arugula so in that went (as an afterthought but before serving).

I have never soaked my own beans but chose to buy dry and bulk…easy soak the night before and a 40 minut simmer.  Done and the difference in salt was amazing…none compared to the canned version. And a benefit?  A fraction of the cost of canned.  Who knew?

Overall, a keeper and a great first step into healthier, cleaner  and meatless eating.

Recipe adapted from Food Network.

Recipe notes:  I added the penne to make this a meal not a side, substituted Thai red peppers, swapped arugula for the shredded lettuce and used lime instead of lemon.  Once I tasted the salad, it screamed for avocado so I cubed a half and added it to the salad. A healthy serving of MUFA.

Ingredients:

  • 3 ounces uncooked whole grain penne, cooked using package instructions omitting fat and salt
  • 1 clove garlic, minced
  • 1 serrano pepper, seeded, ribs removed and finely diced (I used Thai peppers as I had them in the fridge)
  • 1/2 small red onion, diced
  • 1/2 lemon, juiced (I used one whole lime, including zest)
  • 3 tablespoons red wine vinegar
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1 (15.5-ounce) can black-eyed peas, drained and rinsed (I used dried beans)
  • 1/2 pint cherry tomatoes, halved
  • 1/2 avocado, cubed
  • 1/2 bunch mint, leaves roughly chopped (I cut this in half, I thought that was too much mint ~ at least for us it was)
  • 1/2 bunch cilantro, leaves roughly chopped
  • 1 cups sliced fresh baby spinach or arugula

Directions:

Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl.

Add the peas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the arugula and avocado.

Serve with a slice of whole grain bread if desired.

If you are still with me and you live this or will try the same, PLEASE feel free to leave me a comment on what sites, magazines or cookbooks you reference for recipes or ideas or simply for education. I am considering the magazine Vegetarian Times but open to magazine, cookbook or education ideas.

A big thanks in advance!

Linked to:

Tuesday Supper Club, Tempt My Tummy Tuesday, Tuesday at the Table, Tuesday tasty Tidbit, Tasty Tuesday, Dr. Laura’s Tasty Tuesday, Eat at Home, Slightly Indulgent, Hearth and Soul, Made From Scratch, Tasty Tuesday MOP, Midnight Maniac Meatless Monday, Just Another Meatless Monday, Monday Mania, My Meatless Monday, Melt In Your Mouth Monday, Beauty & Bedlam Tuesday

Pumpkin Cranberry and Nutella Pound Cake

I am on a Nutella kick.  Nutella on toast, on bananas, in banana bread, in cream cheese, in yogurt….a Nutella sammie…u get the idea.  So I thought, hey, maybe a pumpkin Nutella pound cake in honor of National Pound Cake Day! Pound cakes are traditionally heavy and a bit fat laden so I lighted up this recipe with applesauce and Stevia which made room for those few extra Nutella calories.  Brilliant!

Recipe adapted from Taste of Home.

Recipe Notes:  I replaced half of the oil with applesauce, replaced one cup of sugar with Stevia (for baking), added 1/4 cup dried cranberries and swirled a 1/4 cup of melted Nutella into the batter once it was in the pan.

Results:  Very moist with a small ribbon of creamy Nutella and a tart pop of cranberry here and there.

Ingredients:

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • Confectioners’ sugar

Directions:

  • In a large bowl, combine sugar (or Stevia), applesauce (if substituting for oil) and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  • Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar.
  • I made a simple yogurt topping of 1/2 cup greek yogurt, 2 tablespoons confectioners sugar and a tablespoon of Nutella.  Stir and chill until ready to use.
  • Yield: 12-16 servings.

Linked to: Sweets for a Saturday, Saturday Swap, Tatertots and Jello, At the Picket Fence, Decidedly Healthy, Sundae Scoop, Hodgepodge Friday, Cookbook SundaysRecipe Swap SundayPotluck SundaySundays at One, Not Baaad Sundays, Seasonal Sundays, Mouthwatering Mondays, Sumos Sweet Stuff, Something I Whipped Up, Made By You Monday, Whipperberry Friday Flair, Homemaker Mondays, Your Recipe, My Kitchen, Eats Well with Others, Meals on MondayFriday 1ST, Happy Housewife, All Things Related, Tasty Tuesday, Sweet Tooth Friday

Smoked Salmon, Pear and Pecan Salad

This is a staple in our house.  I have made this with salmon, trout, sea bass and tilapia.  I also use whatever fruit I happen to have in the house or what is in season…apples, strawberries and blackberries.  This really is a recipe that you can experiement with and always have great results.  I serve this for brunch for my fish loving friends.  The addition of chipotle or other chili powder in the dressing gives it a nice kick and counter to the sweetness of the fruit.

Adapted from Cooking Light.

Recipe Note – In the winter months, I use a Camerons Stovetop Smoker which works very well.  They have both a small and a large size and I own and use both depending on the quantity I need to smoke. The smoker is also great for chicken, meat, veggies and cheese. When I don’t feel like smoking the fish, I use a heavenly Alderwood Smoked Sea Salt from the Savory Spice Shop (they ship) and bake the fish until it flakes.

The Sea Salt is smoked over Northwest alder wood and is a true “smoked” salt. No artificial flavoring has been added and it is 100% natural. For hundreds of years alder wood has been used to smoke salmon and other meats and truly is a Northwest American tradition. {I am not compensated or affiliated with the Savory Spice Shop…I simply love the shop as they have unique spices and grind them weekly for max freshness.}


Yield: 4 servings (serving size: 3 cups salad, 1 fillet, and 1 1/2 teaspoons nuts)

Ingredients:

  • 2  cups  wood chips
  • 3  tablespoons  fresh lemon juice
  • 1  teaspoon  prepared horseradish
  • 4  (6-ounce) rainbow trout fillets
  • Cooking spray
  • 1/2  teaspoon  salt, divided
  • 1/2  teaspoon  freshly ground black pepper, divided
  • 2  tablespoons  white wine vinegar
  • 1  tablespoon  walnut oil or olive oil
  • 1/4  teaspoon  chili powder
  • 8  cups  mixed salad greens (I used a spinach and arugula)
  • 4 cups  thinly sliced pear
  • 1  cup  thinly sliced red onion
  • 2  tablespoons  chopped pecans, toasted
Preparation:
Soak wood chips in water 30 minutes, and drain well.

Combine lemon juice, horseradish, and fillets in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes, turning bag occasionally.

Smoking Fish:

Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°.

Place wood chips on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill. Remove fillets from bag; discard marinade. Sprinkle fillets with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place fillets on grill rack over foil pan on unheated side. Close lid; cook 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, oil, and chili powder, stirring with a whisk. Combine greens, pears and onion in a large bowl; drizzle with vinaigrette. Toss gently to coat. Remove skin from fillets; discard skin. Break fillets into pieces; serve over salad. Sprinkle with nuts.

Linked to: Miz Helen’s Country Cottage, Tasty TraditionsCooking Thursday, A Little Bit of Spain in Iowa, Frugal FolliesStrut Your Stuff, Recipe Swap Thursday, Let’s Do Brunch, It’s a Keeper, Pennywise Platter, Fantastic FridayTatertots and Jello, I’m Lovin it Friday, Friday Potluck, Family Friendly Friday, Fat Camp Friday, Fun with Food Friday, Food Trip Friday, Foodie Friday, Food on Friday, Saturday Swap, Simply Sweet Home, Katie’s Cucina, Sweet Tooth Friday, Friday Favorites, Feature Yourself Friday, Whipperberry Friday FlairFrugal Friday, Sweet Saturday, Mouthwatering Monday, Decidedly Healthy

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 21 other followers

{Random food and photos}
Follow

Get every new post delivered to your Inbox.