Garlic Pesto Trout
Pesto
- ¼ cup pine nuts or crushed walnuts
- 1 tablespoon butter or ghee
- 1 1/2 ounces Parmesan cheese, grated
- 1 teaspoon fresh lemon juice
- 1 garlic clove, grated or crushed
- 3 cups fresh basil
- 1/3 cup olive oil
- 1 teaspoon sea salt
Melt the butter or ghee in a medium saucepan over medium-high heat. Add the nuts. Toast until browned, about 5 minutes. Let cool. Place the nuts into a food processor, slowly adding cheese and garlic while pulsing. Process for about 1 minute. Add basil, salt and lemon juice. Put the lid on the processor. Slowly add oil through the lid’s opening while pulsing until the pesto is smooth.
Trout
- 2 medium-sized trout
- ½ small sweet onion, sliced into thin rings
- 6 cloves garlic, roasted until soft
- 4 sprigs fresh oregano
- One large lemon, sliced, seeds removed
- ¼ stick of butter, sliced
- Salt and black pepper, to taste
Heat grill to medium-high. Rinse the trout and pat dry. Slice open lengthwise from the belly. Rub one garlic clove inside each fish, and place two lemon slices and several onion slices inside each. Divide the butter between each fish, placing inside the fish with the onion rings and lemon. Place each fish on a sheet of aluminum foil about 10 inches long, folding around each and creating a sealed package.
Grill for 5 to 7 minutes, until cooked through. Remove fish from grill, de-bone and stuff each fish with half of the pesto. Garnish with remaining lemon, garlic and oregano. Serve immediately.
Serves 2
Recipe by Chelsea Glanz
Peaches With Cream Topping
- ½ teaspoon cinnamon
- ¼ teaspoon vanilla extract
- Juice of ½ fresh lime
- 2 large, ripe peaches
- 4 tablespoons butter
- 2 teaspoons honey
- 1 cup heavy, thick coconut cream or thick, plain yogurt, such as Noosa brand
Bacon-Wrapped Dates
- 12 medjool dates, whole and pitted
- 2 ounces firm brie cheese, sliced into small chunks
- 12 slices bacon
- Sea salt
- Ground pepper
Preheat grill with a medium heat flame. Gently open each date just enough to stuff with cheese, keeping each date mostly intact. Tightly wrap a bacon slice around each date and secure with a toothpick. Bacon slices can be cut shorter if they are too long to allow the toothpick to hold the bacon and date together. Lightly sprinkle salt and pepper over the dates.
Grill over indirect heat, rotating occasionally until the bacon is thoroughly cooked and crispy, about 10 minutes. Remove from heat and place on a serving platter. These pair well with port wines, cheeses and gourmet nuts.
Serves 2
Recipe by Chelsea Glanz
Wild Mushrooms With Pesto
- ¾ cup pesto
- Six wild mushrooms*
- ¼ cup extra virgin olive oil
- 2 tablespoons ghee, melted
- Salt and pepper, to taste
Heat grill to medium heat. Wash and pat dry or air dry the mushrooms. Gently toss the mushrooms in the olive oil, salt and pepper. Grill for 1 to 4 minutes per side, depending on the type of mushroom. Remove from heat and place on a large serving platter, drizzling the ghee and pesto on top. Serve immediately.
*Amount will vary depending on the size of mushrooms. Select as many as desired to serve two, keeping in mind mushrooms will shrink slightly when grilled. Make sure the mushrooms are large enough to be placed on the grill without using foil.
The following types work well for grilling and pair well with pesto:
- Extra-large chanterelles: 1 to 3 minutes per side.
- Portobellos: 3 to 4 minutes per side.
- Large trumpet mushrooms: 3 to 4 minutes per side.
- Lion’s mane mushrooms: 2 to 3 minutes per side.
Serves 2
Recipe by Chelsea Glanz
Bison Meatballs
- 1 pound ground, grass-fed bison
- ¼ cup sweet yellow onion, minced
- 1 garlic clove, crushed and minced
- 1 egg
- 2 tablespoons breadcrumbs
- ¼ cup Parmesan cheese, grated
- 1 teaspoon oregano
- 1 tablespoon fresh basil, minced
- 2 tablespoons fresh parsley, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil, divided
- 1 tablespoon red wine vinegar
- 14 ounces canned tomatoes, sliced, diced or crushed
Combine bison, onion, garlic, egg, breadcrumbs, cheese, oregano, basil, parsley, salt and pepper in a large mixing bowl. Mix thoroughly and shape into small balls. Refrigerate for at least 30 minutes.
Heat grill to medium. Brush meatballs with half of the oil. Place on the grill and turn periodically. Grill for about
8 minutes, until browned and cooked through.
While the meatballs are grilling, heat remaining oil, vinegar and tomatoes in a saucepan over medium heat. Whisk thoroughly. Once meatballs are cooked, remove them from heat and place on a serving platter. Drizzle the tomato sauce mixture on top. Serve hot.
Serves 2
Recipe by Chelsea Glanz