This recipe is perhaps our most iconic perrenial staple at Culinary Crafts. We use it on thousands of Riverence Ruby Red Trout fillets each summer, though it works equally well on any fish you're planning to grill. The recipe is delibarately simple - the marinade is only intended to subtly support the primary flavors: the fish and the fire.
In a large bowl, whisk together olive oil, garlic, dill, salt, and pepper flakes.
Pour mixture over your trout fillets and rub on all sides until evenly coated.
Cover and refrigerate for 12-24 hours prior to grilling.
Grill your fish over medium high heat to your desired doneness. Garnish as desired.**
*Liquid smoke can be added to the wet rub mixture if you won't be grilling your fish, but still want that note of smoke flavor. Be careful adding this - a little goes a long way.
**Depending on your side dishes and personal tastes, your grilled fish can be perfect just as it comes off the grill. But you may wish to add a sauce or accoutrement as a finishing touch. Strawberry or peach salsas are both wonderful options, stewed and spiced tomatoes are fantastic, and this green apple chutney is our crowd favorite.
If you're new to grilling or otherwise intimiated by cooking with a live fire, check our Ryan's grilling 101 post with lots of helpful info, tips, and tricks .
Place cold cast iron skillet in cold oven and set to heat oven to 400 F.*
Whisk buttermilk, oil, and eggs in a large bowl.
Sift flour, cornmeal, sugar, salt, and soda in a separate bowl.
After oven has reached 400, add 2 tbs oil to the hot cast iron skillet in the oven.
Add the wet ingredients to the dry and gently fold together just until incorporated.
Remove the hot skillet with oil from the oven. Pour in the batter (the edges should begin to fry in the oil). Return skillet to oven and reduce heat to 375.
Bake on the middle shelf for 20-30 minutes until lightly golden on top and a toothpick can be inserted and come out clean.
Serve warm with honey butter!
*This method of pouring the batter into a preheated skillet so the edges get extra crispy is our favorite for cornbread. If you don't have a cast iron skillet, or prefer a lighter crust, simply use a standard 9 x 13 pan and preheat the oven to 375 without the pan as the first step.
1 lb orecchiette pasta (farfalle, penne, etc. are perfect substitutes)
dry white wine (optional)
fresh ground pepper
Make a simple pesto by processing basil, garlic, olive oil, and pine nuts in a food processor until coarsely chopped. Add cheese and pulse until desired consistency is reached. Salt and pepper to taste. Set aside.
In a large dutch oven or wide stock pot, heat 2 tablespoons of oil. Add asparagus, peas, and leeks. Cook until crisp and tender - approximately 4-5 minutes. Add garlic and cook for approximately 1 more minute. Move vegetables to plate and set aside. Lightly wipe out pot.
In the same dutch oven or pot, cook your pasta per the package instructions until al dente (typically 7-10 minutes). For an extra layer of flavor, you can substitute dry white wine for 25-40% of the total cooking liquid. Strain the pasta, reserving 1 cup of the cooking liquid.
Gently mix cooked vegetables into the pasta. Fold in pesto as desired. Add up to 1 cup of the reserved pasta water to make final dish as saucy as desired. Finish with a light splash of lemon juice. Salt and pepper to taste.