Well, dang, all y’all (except for reader Skip, who is vegan) were straight-up CHUFFED about that green chile corn recipe last week from Michelle C., and she sent us a photo we’ll share riiiiiiight now:
brianna@sfreporter.com
And because you were, as we say, CHUFFED, we figure we’ll get another recipe from a reader all up in here this week. If you’re just joining us and wondering why we’re doing such things, it’s because we’re smack-dab in the middle of the Great Fork Recipe-Off, during which one lucky reader/recipe submitter will win a pretty OK prize!
This week is technically a two-fer (though keep in mind that only the first recipe is up for consideration and, eventually, we’ll poll the class about who should win that pretty OK prize) from regular reader Dave P. Without further ado, here we go:
Trout with Lentils, Bacon & Green Beans
Ingredients
- ¼ lb maple-smoked bacon, diced (we use Beck and Bulow wild boar bacon , which is lean enough that I need to put some oil in the pan)
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 2 trout fillets
- 1 cup red split lentils
- ½ cup green beans (frozen will work, fresh are better)
- 3 cups water
- ⅓ tsp red chile powder (to taste)
Directions
- Sauté diced bacon in 2 or 3 quart saucepan.
- Mix soy and maple syrup in a small bowl and set aside.
- When bacon is cooked, but not crispy, pull bacon from saucepan and set aside. If there’s significant grease, save it for some biscuits.
- Put 3 cups warm water in saucepan, deglazing the pan and bring water to a boil.
- Place trout, skin down, on broiler pan and coat flesh side of trout with maple/soy mix.
- Broil trout, 9 minutes @400F or 7-8 minutes if you don’t have a temperature setting on your broiler.
- Put lentils and beans in boiling water, and reduce to a simmer—simmer for 7-9 minutes, until lentils are done.
- Pull trout from broiler, and sprinkle with chile
- Add bacon to lentils.
- Serve and eat.
- Enjoy.
Dave tells us this whole shebang takes about 25 minutes, and we salute him for giving us something to do with fish because we sometimes eat fish because our doctor said we need to sometimes eat fish because we sometimes feel incredibly low-energy. No, that’s not an invite for anyone to tell us about the amazing properties of Herbalife, we’re just saying.
Thanks, Dave!
Some of the lyrics to this song are like Dave speaking to our soul about trout: “And you want me, and I want you, too, and you need this—wanna give it to youuuuu.”
¡Second Dave P. Recipe Alert!
As we said before, this one is not up for consideration in the Great Fork Recipe-Off, but we thought you’d all want to know it exists because Dave P. tells us that he comes back to making this one again and again (and it seems like a quick and easy way to spice up your life):
Banana Salsa
- 2 small bananas, cut into 1cm chunks
- 1 bunch spring onions, chopped finely, including an inch or two of stalk, chopped more coarsely
- 1 dried New Mexico chile, pulled off the ristra, de-seeded and ground to coarse flakes, rehydrated in a tablespoon of water
- 1 tablespoon lime juice
- 1 tsp mild dry red chile powder—adjust to reach the heat level you like
Mix up in a bowl, and put on [anything it sounds good on] or eat straight up on chips. Note that it doesn’t keep very well, not that that’s a huge problem.
Dang, Dave! Thanks twice!
Love you, Posh Spice!!!!
We will be including this video in every edition of The Fork until someone acknowledges its existence. Don’t try us...we’ve done way worse things. Oh, and if Tim Tracker is somehow reading this, you suck.
More Tidbits
-BREAKING: Fast food chain Wendy’s is reportedly re-kajiggering their fries to make ‘em more crispy . Hahahaha! Imagine sincerely giving a shit about something like that.
-Ever had oat yogurt? Oh, it’s a thing, buds, and apparently vegans are alllllll about it. But how would a company like Chobani make the whole oat yogurt thing even better? By offering paper cups instead of plastic cups. Look, we’re not the kind of Fork who’d tell you that leaving a straw out of the equation is actually going to do anything for the environment (not that it hurts it, more like corporations have convinced you that it’s on you, the individual consumer to do something like that rather than systemic change on a broader level), but paper cup vegan yogurt is better than a sharp stick in the eye, that’s for sure.
-While we generally tune in to Eater-dot-com for its rich coverage of social issues as they apply to food, we’ll hand it to them for this-here guide to tequila . Please drink responsibly, though, unless you’re, like, 22, in which case, let ‘er rip!
-Food and/or Wine-dot-com reports that in a certain part of Switzerland, citizens who make it to the ripe old age of 100 are gifted 100 bottles of wine . Recipients can reportedly donate those would-be wine bucks to charity, but most apparently opt for the booze.
-In Denver, Santa Fe-based Meow Wolf (they’re actually Delaware-based, but that’s a story for another day) announced 13 (yeah, 13) total food vendors at its new Convergence Station perma-installation. God Save the Cream is apparently one, whatever that means, as is NM-based (actually NM-based) Marble Brewery. You can get the full list here .
-Lastly in food stuff not just from here, we’ve made no secret that we ADORE Martha Stewart (and we mean that un-ironically), which is why we want to share a handy list of ingredients to use in a pinch from Martha’s site . The way it works is, say you’re out of some thing, right? Use that other thing. We’d like to see her take on the Pioneer Woman with her prison skills. We love you, Martha—and we’re not kidding.
A Totally Scientific Breakdown of The Fork’s Correspondence
In this week’s print edition of SFR, the quest for killer brekkie b’s continues. We found two great ones —and explained why El Chile Toreado has yet to be featured.
Number of Letters Received
32
*Everybody loves a good recipe
Most Helpful Tip of the Week (a barely edited letter from a reader)
“Killing off your readership cannot be considered a best practice”
*From Fork Fan Skip K., who is vegan and would NEVER (what never? No, never!) eat that chile recipe from last week because of all the butter.
Actually Helpful Tip(s)
“Ben & Jerry’s vegan ice cream is better than you think.”
*From La/Le/L’Forkette, who we’ll begrudgingly admit was right.
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Raccoonishly,
The Fork
