I opted for catch and release even before covid, probably 90 percent of the time anyway…but filing down the barb of my hook during the last year and half only seemed fair, human. This trip seemed no different, the first several fish furrowing from my hands into the steady stream of the Ozark river; but then something changed, reverted in my attitude and insight. I was hungry. I was hungry for trout.
This recipe crosses into the popular technique of using cedar wood as a flavor vessel, something the native Americans did long before Europeans landed on the eastern shores of the continent. I recommend using western red cedar, available at most specialty markets and seafood shops, it gives the smoke a stylized, subtle flavor. We’re also using a delicate glaze centered by BLUE ELEPHANT YELLOW CURRY, a Thai based ingredient elevating the lemon and dill in the recipe.
This side dish is wonderful with grilled steak or fish during the late Summer and early Autumn months - but also keep this recipe in your back pocket for the holidays this year. The brown spice notes from the BLUE ELEPHANT MASSAMAM CURRY PASTE intermingled with the natural sweetness of the carrots is nothing short of culinary nirvana - thump thump!
WARNING: This one is ADDICTIVE. Buttery, warm with a whisper of sweet heat from BLUE ELEPHANT YELLOW CURRY PASTE - this popcorn is nice for any cocktail party, but absolutely perfect for your next movie night at home. Snack snack - thump thump!
Massamam curry is one of my favorites; hailed from India, it’s stylized flavor is marked by brown spices of cinnamon, clove, and cardamom that go beautifully with this grilled beef tri-tip.
