Tonight's plan is flank-steak tacos. I made tacos the other day, with meat from the little Mexican-owned store near my house. I just need a marinade for the flank steak and I'm good to go with replicating it.

Cooked up the sea-run cutthroat trouts that I caught whilst fly fishing on the Cowlitz yesterday.

I filet the trout, then skin the filets. Dredge in seasoned flour, followed by egg/evaporated milk wash, followed by bread crumbs. Meanwhile, a stick of butter is melting in a baking dish in a 380-degree oven. I place the breaded filets in the molten butter and bake for about 20 min, flipping them halfway through.

Enjoyed them with elote (Mexican street corn) and curried rice. Mmmmmm.

bananan oatmeal bread..

corn on cob

I thought sea-run cutthroats were catch and release only, and barbless hooks? Did that change recently?

The Cowlitz has a hatchery program for them. (The only river in WA with a sea-run cutthroat hatchery). You are allowed 5 hatchery sea-cutties per angler, per day. Barbed hooks are allowed. I release all wild fish. If you look at the photos, you will notice that they all have clipped adipose fins.

Chicken breast with a Balsamic BBQ sauce (absolutely amazing).
https://www.foodnetwork.com/recipes/gia ... pe-1953568

Carne Assad and Chicken fixing for tacos, breakfast burritos.

Oreos.

Did you put those on some Ice Cream or something? How does one "Cook" an Oreo??

I did a few Racks of Spares, but now i am intrigued.

How does one cook an Oreo?

Like this, apparently:


Meanwhile, I've made a few things in the last few days. first was a potato rösti - it's basically a large hash-brown, with onion, garlic and sesame seeds in it, with an egg as a binder, cooked low and slow in a pan, then flipped, and cooked low and slow again. The "secret" is to squeeze the water out of the potato before you start. Some people put it in a kitchen towel and twist the towel, I just gather a pair-of-handfuls at a time and squeeze - that's good enough. I forgot to add salt and pepper, so I served it with a couple of slices of grilled halloumi cheese and some sliced tomatoes.

Secondly, I made the Serious Eats meatloaf... just about. I don't blend the veg or the bread because I like having texture and visible vegetables. Also, I cooked the thing in the smoker at 350, rather than the oven. It had a nice smoke ring.

So, why am I telling you these things without pictures? Because brunch today was a slice of rösti, topped with a couple of slices of meatloaf that I'd seared, and topped that with a poached egg.

I read the recipe, way too many ingredients that I don't have. Not going to buy those ingredients for something I will only make a couple of times a year. I like the web site, because it breaks it down as to why a recipe works. Kind of like Alton Brown.

Cornflake crusted chicken with lemon juice dripped on top. Lemon zest pepper corn pasta, with roasted veggie, bacon, and mushroom sauce.

So I finally joined the Traeger family. My dad and father-in-law have had them for years so I was well overdue. Mclendons had a great "Fair Deal" package and I didn't even have to go to the fair- double win

Decided to take it easy for the first run. Just a small tri-tip. Delicious.

Mmmm . . . I like tri-tip.

Don't forget to stock up on pellets: viewtopic.php?f=65&t=93813

Totally failed in the pic dept, but took my first stab at Loco Moco this eve. Turned out pretty darned tasty, but next time will be much better.