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For the Love of Local

eat fresh!

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Blue Corn-Crusted Rainbow Trout with Papaya-Tomatillo Relish

You can’t get more Idaho than trout. Go out fishing or pick some up from a local trout provider. Recipe courtesy Clear Springs Foods, Inc.

3 eggs 

1/8 cup milk 

6 Clear Springs Clear•Cuts® Rainbow Trout natural fillets, 8 oz each 

coarse salt, seasoned rice flour, blue corn meal and vegetable oil as needed 

papaya relish (recipe follows)
papaya sauce (recipe follows) 

chives - 6 for garnish 

cilantro sprigs - 6 for garnish


Papaya Relish

1 cup papaya, diced
3/8 cup tomatillo, diced
1/8 cup red onion, diced
1 tablespoon jalapeño, chopped
1 garlic clove, finely chopped
1 1/2 tablespoons fresh lime juice
2 teaspoons each clover honey, olive oil, and fresh chopped cilantro
salt to taste

Papaya Sauce
1 generous cup chopped onion
4 tablespoons olive oil
2 garlic cloves, chopped
3 tablespoons red wine vinegar
1 1/2 cups papaya, chopped
1-1 1/2 tablespoons clover honey

 

Make Papaya Relish by folding together all ingredients. Salt to taste and set aside. For the fish, whisk together egg and milk; reserve. Lightly season fillets with salt. Dip into seasoned flour, then egg mixture, and finally corn meal. Fry over medium heat, flesh-side down, about 2 minutes. Turn. Cook until trout is just firm, about 1 minute. Ladle 3 tablespoons warm papaya sauce in the center of the plate, then swirl to distribute. Put trout on sauce; top with ¼ cup papaya relish. Garnish with chives and cilantro. 



For the Papaya Sauce: Cook onion in oil until soft; stir garlic. Deglaze with red wine vinegar and reduce by half. Stir in chopped papaya; cook until soft, adding a teaspoon or so of water, if mixture gets too dry. Puree. Stir in honey; thin, as necessary, with water. Season to taste with salt. Reserve. 



photograph Dev Khalsa, courtesy CK’sLamb Ribs with Wet BBQ Sauce

This recipe, from CK’s in Hailey, is a great way to entertain guests this summer with a local favorite: Lava Lake Lamb.

5 lb lamb ribs, trimmed of excess fat
spices (Cajun rub or a Chinese 10 spice-see recipe online at www.sunvalleymag.com)

 

Preheat oven to 350 degrees. Season the ribs generously on both sides. Using a shallow casserole pan, lay the ribs partially overlapping in one layer, add a little water to barely cover the bottom of the dish, cover tightly with a double layer of aluminum foil and roast/steam the ribs for 2 hours 15 minutes. The rib meat should be tender, but still just barely hanging on to the bones. Much more cooking and you could have boneless ribs, which is fine for other options but we want to keep the bones intact. This steaming part of the process can be done a couple of days ahead.

To make it easy on your guests, cut the ribs into individual single-bone sections. Fire up the oven to 400 degrees and line a sheet pan with foil to make cleanup easy. Dip or brush the ribs with the wet sauce, lay them on the sheet pan and bake for 20 minutes, just to heat through. If your ribs are shedding the sauce give, them a little brush touch-up of sauce, and a few more oven minutes. You want the ribs to caramelize a little and the sauce to be sticky and finger-licking yummy. Arrange the ribs on a serving platter and sprinkle with sesame seeds and thin sliced scallions or garlic chives.

 

BBQ Sauce

1 quart sweet chili sauce (available at most Asian markets)
1 cup soy sauce
1/2 cup Sriracha (an Asian condiment not unlike our ketchup, but with more spice)
1/3 cup rice vinegar
1/4 cup finely chopped garlic
lime juice
salt and pepper

 

Combine everything in a bowl and mix. Taste it, adjust the sweetness to your liking with lime juice. It will be too sweet for some so tweek it a little to the acidic side of your taste buds and make it work for you. It will keep for a couple of weeks in a jar in the fridge. >>>

 

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