Trout

Generally a 10-14 ounce trout will serve two, providing a filet per serving. Cold, this is an unbelievably beautiful addition to any meal or salad.

Using the freshest of trout, and to allowing for the marriage of a variety of herbs with the trout...we chose not to add herbs or seasonings to the fish before or during cooking. Using cleaned, head-off fish, and figuring on a fish that is about 1 inch (2.5cm) thick. Pre-heat the BBQ and lower the heat to medium; liberally oil the grills with Extra Virgin Olive or Canola oil.

Place the fish on the grills with the top (backbone) of the fish away from you (open belly facing). Close the lid of the BBQ and cook the trout for about 3 1/2 - 4 minutes. "Roll" the fish over on the grills. It is easier to roll the fish over the backbone than it is to try to lift the fish to turn it, close the lid. Continue to cook the fish for another 2 1/2 - 3 minutes. Check the fish.

Both sides should be golden and crispy, the skin somewhat "bubbled" away from the flesh; if not, turn the fish and close the lid for another minute or so. Both sides should be about equally and evenly cooked. Remove the fish to a cutting board, or other surface for preparation.

Slit along the backbone with a pointed sharp knife; it is easiest to pierce the skin adjacent to the dorsal fin (dominant fin on top of back) and cut the skin both forwards and backwards, along the backbone.... Starting from the front, near the backbone, catch the skin with tongs or a fork and "roll" the skin from the flesh. Continue to roll-off the skin from near the backbone, down and along the side, to the tail. It may be necessary to slice along the bottom of the fish from the cavity back to the tail, or this can be left attached to discard all of the skin in one piece (a rather dramatic demonstration if you are entertaining). Catch the exposed end of the backbone with a fork, tongs or fingers and lift the bone and upper filet straight up; this may work better with a bit of jiggling too. The bones will slip out of the flesh of the cooked lower filet. It may be necessary to assist the flesh from the bones, if so, the fish might need a bit more cooking, but not always - it might be over-done. Continue lifting the bone and top filet until the bones are released all the way back to the tail; you may have to cut the bottom filet from the bone at the tail. Turn the top filet and bone over and lay it on a clean work surface, bones up. Wiggle and lift the bones again, this time releasing them from the skinless filet. Turn the bottom (other) filet over and remove the skin (same process as previously).

Serve the boned skinless filets, skin-side up. Garnish with herbs of choice such as fennel, lemon balm and or garlic chives, and freshly squeezed lemon juice.

Grilled Stuffed Tomatoes

Wash and dry the fresh tomatoes. Prepare a farce of stuffing of grated Zucchini and Old Cheese or Cheeses (approximately equal parts), Extra Virgin Olive Oil ( to lubricate, flavour and bind), Sea Salt and freshly ground Pepper and herbs of choice.

Top the tomatoes and drain them of the seeds and gelatinous material in the seed cavities. Note: At the Herbal Touch Open House we cleaned out all of the tomato centers - it's faster and allows for more stuffing in each tomato.

Fill the Tomatoes and set aside until all are filled. Tomatoes may be prepared to this stage and held, refrigerated, until BBQ time.

Place the filled tomatoes directly on oiled pre-heated (medium) grills and close cover. Depending upon the size of the tomatoes, grill, covered, to heat the tomatoes and melt the filling. Remove to serving platter and serve while still quite warm.

Rices Salad

Wild rice, brown rice and basmatti or white rice. Vegetables of choice: snow peas, broccoli, cauliflower, carrots, green beans, diced sweet peppers (not green) and other vegetables of your choice.

Prepare the rices according to the package or favourite preparation method (s) and cool. Blanch fresh vegetables ( peas, broccoli, cauliflower, beans and carrots) - only briefly - to prepare them for the salad. (Blanching opens the vegetable pores a bit and allows them to better hold the dressing (s) you add to the salad).

Combine the rices and vegetables in a salad bowl and toss to mix evenly; garnish with herbs of choice, dressing (s) and sea salt and freshly ground pepper.

Onions Trio Salad

Sweet white, red (purple) and vidalia onions, peeled and thinly sliced to rings or half-rings. Place the sliced onions in ice-water over night; this will remove lot of what many people find objectionable about fresh onions. Sweet peppers - red, yellow, orange and possibly purple, cleaned, seeded and thinly sliced into rings or half-rings (same as the onions). Combine the onion and pepper slices in a salad bowl and toss with marinade or salad dressing to coat, and sea salt and freshly ground pepper. Serve chilled, garnished with herbs of choice.

Grilled Asparagus

Prepare a marinade, or cooking sauce: One part Balsamic Vinegar to 2 - 2 1/2 or 3 parts Extra Virgin Olive Oil, whisking the oil into the vinegar in a slow steady stream, add dry mustard (I use Keenes) , Sea Salt and Freshly Ground Pepper to taste - and do taste it. The marinade will be thick, sweet tasting with a hint of the mustard and discernible but not over-powering salt and pepper tastes.

Rinse and clean the asparagus, shaking off as much of the water as possible - perhaps even drying it with paper towels. Dip the cleaned asparagus in the marinade and place directly on pre-heated (medium heat), oiled grills; there will be a flare-up due to the oil in the marinade.

Allow the asparagus to cook for a few minutes then turn, with tongs, on the grills to cook the other sides of the stalks. Cook, only another minute or so, and the asparagus is ready; remove to serving platter or dish and serve while still hot.

Sampling the fine fare.

Finally....

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