Category Archives: Sides

Pan-Fried Rainbow Trout & Sweet Corn

One of the things I miss most about being near my grandmothers and my home in Chicago is a good fish fry. Of course you can find them just about everywhere, but everyone does food their own way and when I have a craving for fried fish—which isn’t often—I want it the way my taste buds remember it.

So I decided to make use of some whole rainbow trout I came by at the supermarket to make my own fish fry, complete with farm fresh corn on the cob.

classic fish fry

The key to any good fish fry is the seasoning and breading ingredients. Fish breading isn’t the same as chicken breading; it is a far different creature and makes all the difference in the world. The main ingredient to breading fish is cornmeal. In the U.S. you can find cornmeal in different grain sizes (small, medium or large and coarse vs. smooth) but here in Germany you can only find superfine cornmeal, which works GREAT for creamy polenta. It actually worked better than I would’ve thought for the breading too, which is awesome since I didn’t have much choice in the matter. Continue reading Pan-Fried Rainbow Trout & Sweet Corn

Feta & Spinach Bulgur w/Salmon

Growing up I wasn’t really introduced to many cuisines around the world. In my town there was Mexican-tons of Mexican—and there were plenty of Chinese restaurants. Not Thai or Vietnamese or Japanese, just plain egg rolls and fried rice Chinese food. But a few months ago I ate bulgur for the first time as part of a yummy Middle Eastern dish.

I was hooked.

how to cook bulgur
When you need a simple & healthy meal, this is IT!

The bulgur was fluffy with the perfect amount of salt and it was made with just a little bit of turmeric to give it a nice smoky flavor. Served with some succulent chicken and beef soaked with coconut milk and seasoned with cumin and curry and a variety of spices. Needless to say I have spent the last few months trying to perfect the taste of the bulgur to no avail. Although bulgur requires the same 2 to 1 ratio as rice, it requires much less time to become too soggy to eat. Continue reading Feta & Spinach Bulgur w/Salmon