Dinner and a movie at home is one of our favorite “dates”. Today we will make spice and herb stuffed fish with artichokes and a gingery, fruity cocktail. The movie is “Burnt” with Bradley Cooper. We loved it. We love all foodie movies though. This one was fast and fun and made our mouths water.
The Cocktail- This cocktail began a year and a half ago as my intern, Ethan, and I loaded a two quart jar with fresh peppermint, apple halves, and good rum as a Christmas present for Doug. It is sweet and syrupy and delicious but certainly regular rum, or alcohol omitted all together, would be fine.
The base is delicious alone, really. Load a pot with slices of ginger, turmeric, oranges, and fresh mint. Drizzle in a generous amount of honey. Pour over about four cups of water and simmer for one hour. This mixture can sit in the refrigerator after it is done.
Rodney and Pat gave us a Soda Stream machine which carbonates water. It makes fun “pop” and cocktails.
Fill a high ball with ice, pour in one or two ounces of rum, then half and half carbonated water and base.
The Artichokes- I do hope you indulge in artichokes. They are completely delicious and nutritious and fun to eat! Clip off any sharp points on the outer leaves as well as the top quarter inch. Trip stem to one inch. Place in boiling water with half a sliced lemon, 1 teaspoon of sea salt, and two cloves of garlic and simmer for 40 minutes. Drain and cool.
To eat, peel off leaves and pull bottom part through teeth to get meat off. As you get closer to the center the leaves get more tender and you will eat the lower third of them. When you get to the center spoon out the fuzzy part and enjoy the whole heart and stem.
To make dip, place a quarter cup of mayonnaise and sprinkle with your favorite season salt. I love the Market All Purpose seasoning from Savory. It is full of smoky paprika.
The Fish- I used trout. I love trout but any good fish will work. Sprinkle inside of fish with garlic salt and lemon pepper. Add 1/2 teaspoon of curry powder and grate 1/2 teaspoon of ginger and 1/4 teaspoon of grated turmeric and spread on inside of fish. Stuff with sprigs of Thai basil, green onion, and peppermint (or whatever you have on hand).
Melt 1 Tablespoon of butter and 2 Tablespoons of oil (I used a flavorful orange and chili oil from Germany) in a frying pan. Add fish and cook covered for 8 minutes. Flip and cook another 5 minutes or until fish is cooked through.
From my kitchen window, the snow is over a foot high and it is still blowing and snowing. Another movie and foodie night might be in order! Happy Eating, Friends.