Old MacDonald's Potato Box Recipes
Rainbow Trout With Roast Potatos Served with Homemade Ketchup And Pickled Rhubarb Ingredients The Ketchup 4 lb. ripe tomato 1 lb. chopped onion 2 cup cider vinegar 1/2 cup extra virgin olive oil 1/2 cup tomato paste 1 cup sugar 1 tsp salt 1/2 tsp dry mustard powder 1/2 tsp paprika 1/2 tsp ground allspice 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 2 bay leaf The Roast Potato Salad · 8 slices bacon, chopped · 1/2 cup water · 1 lb. new potato, cut into halves · 1 large onion, sliced · 2 oz red wine vinegar · 1 tsp sugar · 1 tbsp whole grain mustard · 2 tbsp minced parsley · salt · pepper The Pickled Rhubarb · 2 cup white wine vinegar · 1 cup sugar · 1 tbsp ground star anise · 1 large stalk rhubarb, cut into 4-inch pieces, then halved lengthwise The Trout · 2 rainbow trout, about 3 pounds each, dressed and cleaned · 1 cup yellow cornmeal · salt · pepper Directions Directions: The Ketchup 1.Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot. 2.Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn’t scorch on the bottom. 3.Remove the bay leaves and puree again in a blender until very smooth. 4.Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator. The Roast Potato Salad 1.Render the chopped bacon. Place it with the water in a pan and bring to a simmer. Continue simmering until the water evaporates and the bacon begins to crisp. When it is fully crisp, strain off the fat into a roasting pan. Reserve the crisp bacon. 2.Add the cut potatoes and the onion slices to the bacon fat in the roasting pan. Toss them, coating them well with the fat. 3.Place the pan in a preheated 400 degree oven and roast the potatoes until they are golden brown. This will take about half an hour, every few minutes stir the potatoes so they cook evenly. 4.Mix the vinegar, sugar and mustard together. 5.When the potatoes are done toss them with the vinegar dressing, the crisp bacon and the parsley. 6.Season them to taste with salt and freshly ground pepper. If you prefer the salad may rest and cool to room temperature before you serve it. The Pickled Rhubarb 1.Combine the vinegar, sugar and star anise in a sauce pot. Bring the mixture to a simmer. 2.When you are ready to plate add the rhubarb pieces to the vinegar syrup and let them simmer until soft. This will take one to two minutes. 3.Serve immediately. The Trout 1.Filet the trout by first removing the head then the two filets. Trim off the belly bones of each filet. Do not remove the skin. 2.Smoke the trout filets by fashioning a smoker as follows: Soak a large handful of hard-wood chips in water for a few minutes. Take two pans of equal size and invert one over the other with a screen in between. Place the wood chips in the bottom pan and place the assembly over a medium flame until the wood chips begin to smoke. Place the trout filets on the screen and smoke for sixty seconds. Make sure you have good ventilation or do this outdoors, it will generate a lot of smoke. 3.Season the cornmeal with salt and pepper. Dredge the skin of the trout filets in the cornmeal by pressing them lightly into the mixture, skin side down. 4.Melt some butter in a cast iron skillet or sauté pan over a medium flame. When it begins to foam add the trout filets, skin side down, and pan fry them until they are done. This will take 3-4 minutes per side. 5.Serve immediately. The Plate 1.Make the potato salad in advance. At the last minute toss it with the bacon, dressing and parsley. 2.Start cooking the trout filets, as they cook begin poaching the rhubarb. 3.On a hot dinner plate squeeze some of the ketchup. Add a pile of the potato salad then a filet of trout, cut in half, one piece on top of the other. Arrange the trout so that the bottom piece’s skin faces down and the top piece’s skin faces up.

Old MacDonald's Potato Box Recipes

Rainbow Trout With Roast Potatos Served with Homemade Ketchup And Pickled Rhubarb

Ingredients

The Ketchup
4 lb. ripe tomato
1 lb. chopped onion
2 cup cider vinegar
1/2 cup extra virgin olive oil
1/2 cup tomato paste
1 cup sugar
1 tsp salt
1/2 tsp dry mustard powder
1/2 tsp paprika
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 bay leaf

The Roast Potato Salad
· 8 slices bacon, chopped
· 1/2 cup water
· 1 lb. new potato, cut into halves
· 1 large onion, sliced
· 2 oz red wine vinegar
· 1 tsp sugar
· 1 tbsp whole grain mustard
· 2 tbsp minced parsley
· salt
· pepper

The Pickled Rhubarb
· 2 cup white wine vinegar
· 1 cup sugar
· 1 tbsp ground star anise
· 1 large stalk rhubarb, cut into 4-inch pieces, then halved lengthwise

The Trout
· 2 rainbow trout, about 3 pounds each, dressed and cleaned
· 1 cup yellow cornmeal
· salt
· pepper

Directions

Directions:
The Ketchup
1.Puree the tomatoes, onions, vinegar and oil together in a blender. If necessary do so in batches. Pour the puree into a large sauce pot.
2.Add the remaining ingredients and bring the mixture to a boil. Reduce the heat and let the mixture simmer and reduce in volume. Continue simmering until it has cooked down by three-quarters. This may take an hour or more, stir frequently so that the mixture doesn’t scorch on the bottom.
3.Remove the bay leaves and puree again in a blender until very smooth.
4.Pour into a squeeze bottle and reserve for garnishing the plate. Any extra ketchup will keep for several weeks in your refrigerator.
The Roast Potato Salad
1.Render the chopped bacon. Place it with the water in a pan and bring to a simmer. Continue simmering until the water evaporates and the bacon begins to crisp. When it is fully crisp, strain off the fat into a roasting pan. Reserve the crisp bacon.
2.Add the cut potatoes and the onion slices to the bacon fat in the roasting pan. Toss them, coating them well with the fat.
3.Place the pan in a preheated 400 degree oven and roast the potatoes until they are golden brown. This will take about half an hour, every few minutes stir the potatoes so they cook evenly.
4.Mix the vinegar, sugar and mustard together.
5.When the potatoes are done toss them with the vinegar dressing, the crisp bacon and the parsley.
6.Season them to taste with salt and freshly ground pepper. If you prefer the salad may rest and cool to room temperature before you serve it.
The Pickled Rhubarb
1.Combine the vinegar, sugar and star anise in a sauce pot. Bring the mixture to a simmer.
2.When you are ready to plate add the rhubarb pieces to the vinegar syrup and let them simmer until soft. This will take one to two minutes.
3.Serve immediately.
The Trout
1.Filet the trout by first removing the head then the two filets. Trim off the belly bones of each filet. Do not remove the skin.
2.Smoke the trout filets by fashioning a smoker as follows:
Soak a large handful of hard-wood chips in water for a few minutes. Take two pans of equal size and invert one over the other with a screen in between. Place the wood chips in the bottom pan and place the assembly over a medium flame until the wood chips begin to smoke. Place the trout filets on the screen and smoke for sixty seconds. Make sure you have good ventilation or do this outdoors, it will generate a lot of smoke.
3.Season the cornmeal with salt and pepper. Dredge the skin of the trout filets in the cornmeal by pressing them lightly into the mixture, skin side down.
4.Melt some butter in a cast iron skillet or sauté pan over a medium flame. When it begins to foam add the trout filets, skin side down, and pan fry them until they are done. This will take 3-4 minutes per side.
5.Serve immediately.
The Plate
1.Make the potato salad in advance. At the last minute toss it with the bacon, dressing and parsley.
2.Start cooking the trout filets, as they cook begin poaching the rhubarb.
3.On a hot dinner plate squeeze some of the ketchup. Add a pile of the potato salad then a filet of trout, cut in half, one piece on top of the other. Arrange the trout so that the bottom piece’s skin faces down and the top piece’s skin faces up.