I made turkey chili and honey cornbread, but that's not exactly gourmet. Never fear! We had an amazing Gourmet Friday that I'm sharing today. Please forgive me about lying in the title of today's post.
We're gearing up for the season premiere of "Game of Thrones." It's, in my opinion, the best HBO show currently on and ever created. Yes, even better than the "Sopranos".... For Christmas, I got the official "Game of Thrones" cookbook, A Feast of Ice & Fire. I know, total nerd alert!
We busted the cookbook out on Friday and decided to make Almond Crusted Trout and Modern White Beans and Bacon. It was good, real good. Those beans are going to become a staple in this house. I was scraping the bottom of the pan and considered licking it clean (don't worry, I didn't actually do it).
Almond Crusted Trout
from A Feast of Ice and Fire
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 shallots, chopped
1/2 cup almonds
1 tsp salt
1/4 cup bread crumbs
4 cloves garlic
1/4 cup lemon juice
1/2 cup flour
2 small cleaned and gutted trout, or 4 trout fillets (they didn't have trout so we used haddock)
Preheat your oven to 275 degrees.
Mix the herbs, shallots, almonds, salt, and bread crumbs together in a food processor. I put the almonds in first to make sure they were finely ground. Add in the garlic, lemon juice, and egg and mix until uniform in texture. Put the flour into a shallow bowl and dredge the fish in the flour. Gently pack the almond mixture inside and around the fish. Spray large glass baking dish with Pam. Bake for about 1 hour, or until the crust is just crispy and the fish is cooked through.
Modern White Beans and Bacon
from A Feast of Ice and Fire
4 pieces bacon, roughly chopped
1 small onion, chopped
1 head curly endive, leaves rinsed and torn
2 large garlic cloves, chopped
1 16 oz can white beans, drained
salt and pepper to taste
Cook the bacon in a large saucepan over medium-high heat until crisp. Remove the bacon from the pan and set it on paper towels to drain. Add the onion to the drippings and saute until tender. Add half the endive leaves and cover the pot, cooking until the endive is wilted, about 5 minutes. Add the remaining endive and the garlic, then cover and cook until the endive has wilted again. Add the beans and bacon, cooking until the beans are heated through, stirring often. Season with salt and pepper.
Finally, we served this feast fit for a king on an iron throne (See what I did there? If you watch the show, you get it, if not start watching silly!) with one of the best bottles of Chardonnay I've ever had. That's my second bold statement of the day. Mr. BMJ grabbed it from the fancy French section in Harris Teeter. It scored a solid 10 on my wine-o-meter. That translates into it went down fast and easy like water.
This is something that I won't be making from the cookbook. Honey-spiced locusts. Wow. Can you imagine asking for freeze-dried locusts at the Whole Foods. I may do it just to get a reaction.
p.s. Why do I drink Baby Mama Juice? My cat Snickers AKA "Goobie" is totally losing it and making me crazy. He's about to turn 15 and I'm pretty sure he has full-blown dementia. Poor guy. All he does is beg for food, even immediately after he has eaten. He's starting to reject all the food I offer too. We've moved him to all wet food and it's disgusting and expensive. He walks around 24/7 loudly meowing right under my feet. It's making me crazy. Did I mention that?