Smoked Trout; Tahini Pasta Salad

We just ate this amazing meal, and it is ranking in the top 5 best meals I've ever created. The fish was lightly smoked, and the Tahini in the pasta had a nice nutty, distinctive flavor that was unique and beautiful. I understand that smoked fish isn't the easiest, cheapest, or even most convenient of dishes, but if you want to make a special occasion even better, try this most delicious menu!

Smoked Trout

2 pink trout filets (about 1 pound total)
1 tsp ginger (fresh grated is awesome, dry is fine)
2 tbsp soy sauce
1 tbsp worcestershire sauce
1 tsp garlic
1 tsp pepper
2 tsp brown sugar

1) Mix together all ingredients except the trout. Pour the marinade (aka soy sauce mixture) over the trout and put in the refrigerate to soak for 20 minutes to 2 hours.
2) Heat your smoker (can be done on a grill, see note for instructions) to 200 to 300 degrees. Add a hardwood wood chip like oak, maple, apple, or chestnut. Prepare smoker according to the regular directions.
3) Place the fish in the smoker, skin-side down, again according to directions. Smoke for about 1 hour, or until the fish reaches 150 degrees. Serve immediately.

*Note: If you don't have a smoker, never despair! Heat your grill with only one burner on. Prepare yourself a "smoke bomb" by placing a few wood chips in aluminum foil and sealing all edges except for a teensy tiny hole. Remove the grate from above the one burner that is on. Place the smoke bomb directly on that flame, then place the fish on the other side of the grill. Turn the flame down to the lowest level, then keep the lid shut as much as possible. The rest of the directions should be about the same. Please, DO NOT SMOKE INSIDE YOUR HOUSE! NEITHER FISH NOR CIGARETTES!

Tahini Pasta Salad
(*A quick note about Tahini. Tahini paste is a sesame-seed butter, similar to peanut butter, only with sesame seeds. Its flavor is mild and nutty, but it doesn't actually contain nuts. I found it in the olive oil section of my grocery store, but it might be hard to find. If you don't have tahini, or don't feel like buying a big jar for just one thing, you can substitute peanut butter or sunflower butter.)

1 cup shelled edamame (usually in frozen goods)
1 cup whole kernel corn
1/2 cup acini de pepe OR orzo pasta
2 tbsp tahini paste
1 tbsp brown sugar
1 lime, zest and juice
1 tsp salt
1/2 tsp pepper
1 tsp ginger (fresh if you can!)
1/4 cup dry roasted peanuts
3 tbsp olive oil

1) Heat a large pot of water to boiling. Add the pasta and cook until tender, about 8 minutes. Drain when done, but RESERVE 3 tbsp of the cooking water.
2) Mix the pasta, the edamame, corn, and all other ingredients and heat through. *If your edamame or corn was frozen, thaw before putting in the pasta salad. Makes about 2 adult servings, so make more if you need.

To make Gluten-Free substitute cooked rice (brown rice would be phenomenal!) for the pasta, or use a GF pasta.

Sweet and Sour Edamame with Pork

Last night's dinner was tasty and healthy. Edamame are soy beans, becoming more and more available in regular grocery stores. They are high on fiber, and are the only plant source of complete proteins. This meal is low in fat and high on flavor. For a satisfying vegetarian option, just leave out the pork.

Sweet and Sour Edamame with Pork

1 bag frozen edamame

2 thick cut pork chops

1 red bell pepper

1 lb cremini mushrooms

5 green onions

1 can pineapple chunks

1/4 cup soy sauce

1 tbsp Worcestershire sauce

1/2 cup ketchup

1 tsp crushed garlic

1 tsp ground ginger

1/4 tsp red curry paste (optional)

Thaw the edamame in the microwave for 2 minutes. If it is still in the shell, remove the shells by squeezing out the edamame beans. Preheat a large skillet over high heat. Add 2 tbsp olive oil to the pan. Cut the porkchops into roughly 1 inch cubes. Season liberally with salt and pepper, then add to the pan. Once the meat is in, lower the heat to medium. Let the meat cook for about 2 minutes per side, until it is brown. Meanwhile, julienne the pepper (slice into thin slices), halve the mushrooms, and roughly chop the green onion. Drain half the juice off the canned pineapple, retain the other half. To the pan, add the retained juice from the pineapple, the soy sauce, worcestershire sauce, ketchup, garlic, ginger, and curry paste. Be careful of steam when you add the liquid to the pan. Stir the meat with the sauce, gently removing the brown bits from the bottom of the pan (called deglazing). Let cook for 5 minutes. Now add the remaining ingredients, stir to combine, and let simmer on medium heat until the pepper and mushrooms soften. Serve on a bed of white steamed rice.