The GC Recipe Blog Begins...

HELLO THERE, INTERWEBBERS! Welcome to the GC recipe blog. A place [hopefully] for some deliciously juvenile cookery mayhem. 

Purpose: To share some food & cooking pics accompanied w/ a soundtrack & RECIPES.

*Recipe Disclaimer: Graffiti Cookery is kitchen vandalism which means that it's self-taught rookie cookery, simple stuff, mostly eyeball measurements, constant tastings, making things up, breaking rules & improv. Basically...unfollowable recipes. [Sidenote: I have no idea what I'm doing.]

The GC Orange [Not Blue] Steel & Stuff

Crisp skin steelhead trout, lemon+garlic roasted romanesco, ribboned purple asparagus & micro greens salad w/ lime+sesame vinaigrette, hoisin+ginger sauce

Ingredients:

• Skin-on steelhead trout
• A head of badass romanesco that looks like a medieval weapon used to bludgeon your enemy's face
• Some purple asparagus
• Handful of micro greens
• 1 small shallot [minced]
• A few sprigs of thyme [chopped]
• 1 lemon [juice]
• 2 limes [juice & 1tsp of zest]
• Sesame oil
• Rice wine vinegar
• Cilantro [1tsp chopped]
• 2 garlic cloves [minced]
• Sugar [1tsp]
• Hoisin sauce
• Soy sauce
• Honey
• Ginger [1tsp minced]
• Scallions [1tsp chopped]
• Olive oil
• Butter
• Sea salt
• Fresh cracked pepper
• The Girl Skateboards vid Yeah Right! playing in the background

[Serves 2]

Vinaigrette: Combine together 1 part lime juice & zest, a little rice wine vinegar, chopped cilantro, minced garlic, sugar, s&p. Whisk in a little sesame oil & 2 parts olive oil in a thin, slow stream so it emulsifies [fancy schmancy way of saying that you want everything to combine & not separate...silly science].

Salad: Use a mandolin...nah, be punk rock & use a potato peeler to make ribbons out of the purple asparagus spears [reserve the tips & do a quick saute w/ them in olive oil, lemon juice, s&p]. Dress the asparagus ribbons & some micro greens w/ the vinaigrette you whisked up earlier.

Romanesco: Blanch aka boil in salted water for a couple of minutes then drown in an ice water bath [that'll keep that bright alien green color intact]. Pat dry. Rough cut into florets. Toss & coat w/ olive oil, minced garlic, minced shallot, chopped thyme, s&p. Roast at 400d for about 15-20-whatevs minutes. Give the florets a shower of fresh squeezed lemon juice when it comes out of the oven.

Trout: Cut into filets. Score on the skin side so it wont curl up in the hot pan. Dear god, please use a sharp knife...you don't want to hack this fish into a tartare. Try to keep the cuts as close to each other as possible. Season w/ s&p. Make sure you get some into the scores/gashes you just sliced. Ouch. Sorry fishy. Sear skin side down in olive oil on med-hi heat. Flip when you see it's cooked a little over halfway thru. Just keep an eye on the gradual color change rising up the filet. [4min? depending on the thickness]. Also, please don't be lame & touch or fiddle around or press down on the fish w/ your spatula while the fish is searing. It needs to sit still to create that crisp, seared & tasty crust [same goes for burgers, steaks, etc...just let it be antsy pants]. Sear the other side for another couple of minutes then set aside to rest. Deglaze the pan you cooked the fish in w/ some lemon juice & butter. An extra mad flavor sauce to pour on your fish when plating.

Hoisin+Ginger Sauce: Whisk together on low heat 1/2 cup or so of hoisin sauce, a little bit of soy sauce, sesame oil & rice wine vinegar, 1tsp of honey, minced garlic, minced ginger, chopped scallions, s&p. Strain thru a sieve. Brings everything on the plate together like Lebowski's rug.

Plate it up. Serve.

#CookOrDie

Soundtrack: "Disco Headache [Girl Skateboards edit]" - Dub Diablo