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Truth & Trout

@truth_and_trout

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•Food and philosophy to slow you down
•Foraged and hunted recipes

POSTS STORIES REELS TAGGED

Comment “PORK” and I will send the recipe to your DMs.

PORK CHOP W/ GRILLED GRAPE SALAD & RAISIN-CAPER-ANCHOVY VINAIGRETTE.

A juicy pork chop, sweet grilled grapes, and a savory, herby vinaigrette. This is a perfect reason to fire up the grill this spring. The pork chop is brined in salt, maple syrup, star anise, and bay leaves before being marinated with honey and olive oil. Grapes, fennel, and radicchio are grilled until carmelized and tossed with a vinaigrette made with balsamic soaked raisins, capers, anchovies, and a few other ingredients.

Pasture raised, heritage pork from @beaverbrookranch. The best around.

All cooked on the @webergrills kettle with the @oxo grill pan

#porkchop #grilling #springcooking #anchovy #grapes taken in New Jersey, USA by @truth_and_trout

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6 months ago

Foraging and cooking wild mushrooms 🍄‍🟫 🍄

Chicken of the woods, lions mane, and hen of the woods (or Maitake). The woods are popping with edible, wild mushrooms right now

Cooked with extra virgin olive oil, butter, herbs from the herb pot, garlic and shallots in the @gozney Roccbox

#forager #foraging #nature #mushrooms wildfood by @truth_and_trout

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6 days ago

Oysters with nduja, ramp butter, and homemade sourdough bread crumbs 🦪

Nduja from @ironboundhardcider. Full ramp butter recipe on my page. A few minutes under the broiler

#oysters #seafood #nduja taken in Avalon, New Jersey by @truth_and_trout

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2 months ago

ROASTED PEACH ICE CREAM WITH HABANERO PEACH JAM AND CANDIED PECANS 🍑 🍑

Give it a try, you won’t be disappointed

ICE CREAM RECIPE
2 cups milk
2 cups heavy cream
⅜ cup of white and ⅜ cup of brown sugar
½ teaspoon vanilla extract
6 eggs
Sea salt
Dash of cinnamon

Place the milk and heavy cream on the stove top over medium lower heat. Add the white sugar and vanillas extract. Bring to a simmer, not a boil, whisking until sugar is dissolved.

In a stainless or glass bowl, add the egg yolks and beat with brown sugar until frothy. Temper this mixture with about ½ the hot milk and cream mixture, pouring in a little at a time to not cook the eggs. Mix vigorously to avoid the eggs cooking.

Once complete, add the egg mixture back into the pan with the remaining milk and cream and stir constantly over low heat until the custard thickens. One thick, strain and pour into a bowl set over ice to cool down quickly.

Once cool, add the cooled roast peach puree and leave in the fridge overnight.

Follow your ice cream makers instructions. With 1-2 minutes left in churning, add the cooled pecans.

When you’re finished churning and adding the ice cream into your preferred container, add in layers of the jam.

Roasted peaches
4 medium peaches, quartered
Vanilla sugar - generous sprinkle. You can also use normal sugar and ¼ teaspoon drops of vanilla extract
Salt - generous grinding
Vanilla extract (¼ teaspoon if not using vanilla sugar)
Butter - 1TBSP

Mix all ingredients together in a mixing bowl. Place on a parchment lined baking tray and roast at 400 until very soft, ~30 min. Blend in a full size blender or with an immersion blender until smooth. Let cool before adding to ice cream mixture

Peach Jam
Peaches - 4, diced
Habanero - 1, diced finely
Honey - 1 cup but flavor to your preferred sweetness. Don’t oversweeten the jam, as it will be balanced by the ice cream
Juice of 1 large lemon

Mix all ingredients together in a small pan and set over the stove at low heat. Stir occasionally and let reduce and get thick for 30-40 min

Recipe continued in the comments ⬇️ by @truth_and_trout

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2 months ago

Catch and Cook - GROUPER CRUDO 🍋 🍊 🍋‍🟩 🧅

Fresh caught strawberry grouper, zest and juice of orange, lemon, and lime, red onions, and olive oil.

Grouper crudo recipe:
•~1lb white fish (grouper, snapper, fluke)
•1 lemon, lime, and orange - zested and juiced
•Green grapes
•1/4-1/2 red onions
•Olive oil, salt

Zest and juice the citrus, combine in a bowl. Slice an onion as thinly as possible and marinate in the citrus zest/juice for 10-15 minutes and pour onto platter, saving a 1/4 of the juice. Thinly slice your fish (either fresh caught or sashimi grade from a reliable fishmonger) and place on top of onions. Pour the remaining juice on top. Places sliced grapes atop fish. Drizzle in olive oil and salt to taste.

Follow @truth_and_trout for more recipes!

#catchandcook #saltwaterfishing #freshcaught by @truth_and_trout

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3 months ago

Grilled Mangalitsa Pork Chop with pickled fennel-plum salad, apricot agrodolce, and grilled apricots with pork from @acornbluff.farms 🐖

A juicy pork chop, sweet stone fruit, and sharp pickled fennel. This is a superb idea for the summer grill. The pork chops are brined in salt, maple syrup, star anise, thyme, and bay leaves before they’re marinated in honey and olive oil. Fennel is pickled and paired with bright red plums and mint. Apricots are stewed with herbs and pickling liquid from the fennel for a sweet and tart agrodolce

Check out my previous reel for the full pork brine and marinade, and check out @acornbluff.farms. They are one of a handful of farms raising Mangalitsa pork, a rare heritage breed prized for its exceptional marbling and flavor. Think Berkshire but even better.

PICKLED FENNEL-PLUM SALAD
- 2 bulbs of fennel, sliced thinly
- 1 ¼ cup white vinegar
- 1¼ cup apple cider vinegar (you can use all white vinegar)
- 1.5 TBSP salt
- 2 TBSP honey
- 1-1.5 TBSP coriander seeds
- 1-1.5 TBSP fennel seeds
- 2 plums
- Mint
- Extra virgin olive oil, salt & pepper

INSTRUCTIONS
1. Slice fennel very thinly on a mandolin or with a knife, pack into mason jars
2. Bring the white and apple cider vinegar, salt, honey, coriander seeds and fennel seeds to a boil
Once boiling, pour the pickling liquid over the fennel
3. Let sit for at least 4 hours before draining
4. Close to serving time, slice plums and add a bowl with drained fennel, mint, extra virgin olive oil, salt & pepper

APRICOT AGRODOLCE
- 4 ripe apricots, diced
- 1 small shallot, finely minced
- 1 TBSP extra virgin olive oil
- 2 TBSP of the pickled fennel liquid or 2 tbsp white vinegar
- 2 TBSP pork stock (or chicken stock)
- 1 small sprig rosemary or thyme
- Optional: ½ tsp honey, only if the apricots are lacking sweetness

INSTRUCTIONS CONTINUED IN THE COMMENTS ⬇️ by @truth_and_trout

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4 months ago

How to grill a pork chop, using Mangalitsa pork from @acornbluff.farms 🐖

If you have never heard of Mangalitsa pork, it’s a rare heritage breed prized for its exceptional marbling and flavor and for being the last existing pig with long hair. It is more prized than even Berkshire.

Only a handful of farms are raising Mangalitsas in the United States. One of those farms is @acornbluff.farms in Iowa, run by two brothers. Make sure to check them out!

FULL INSTRUCTIONS

BRINE (2-3 pork chops)
• ½ gallon water
• ⅜ cup sea salt
• ⅜-½ cup maple syrup
• 2 star anise pods
• 2 bay leaves
• 1-2 strips citrus peel (orange or lemon)

MARINADE
• 3 tbsp olive oil
• 2 tbsp honey

METHOD
•Bring the water, salt, maple syrup, star anise, bay leaves, and citrus peel to a boil. Cool completely.
•Brine pork chops for 6-8 hours (4-6 hours for thinner chops).
•Pat dry and marinate with olive oil and honey overnight, or at least 4 hours.
•Grill over direct heat, turning frequently to develop an even crust without burning the honey.
•Move to indirect heat and cook until the internal temperature reaches 130-140°F, depending on your preference.

Note: I trimmed these chops so the fat would render properly, but DON’T throw it out. Pork fat of this quality is the superior fat for so many culinary processes. Save to add into ground venison (or other wild game) or render the fat to use for fries or baking.

If you want to see how this chop becomes a full summer dish alongside grilled apricots, apricot agrodolce, and a pickled fennel-plum salad, follow @truth_and_trout

#pork #porkchop #mangalitsa #knowyourfarmer by @truth_and_trout

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4 months ago

Rainbow trout, grilled spring onion-ramp chimichurri, and grilled sweet potato

Live fire cooking in the crisp mountain air of the Catskills. Soaking in the the crackle of the fire and the chirping of the song birds.

Fresh, quality ingredients. Local trout (@skytopsprings), foraged ramps, produce from the farmers market.

#livefirecooking #trout by @truth_and_trout

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5 months ago

Comment “LAMB” for the recipe straight to your DMs

Leg of lamb stuffed with ramps, preserved lemon, pine nuts and anchovies 🐑 🌱 🥔 🍋

Served alongside sauteed ramps and domino potatoes. A beautiful spring dish for date night or a dinner party.

There’s a long weekend ahead. Get cooking, folks

- Truth and Trout by @truth_and_trout

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5 months ago

Best eats from a weekend in the Catskills

•Dinner at @brushlandeating, where the food, ambiance, and people came together to create a truly memorable meal
•Grass fed skirt steak, ramps, potatoes
•Braised lamb shoulder, white beans, sumac onions, delicious broth
•Pork and turkey liver mousse with stewed prunes, pickled onions, whole grain mustard, olive sourdough
•Shiitake, maitake and cremini mushrooms with piquillo peppers
•Olive oil cake with tahini buttercream
•Rainbow trout over the open fire, trout from @skytopsprings
•Grilled spring onion and ramp salsa, grilled sweet potato
•Breakfast at @thedebruce - duck confit, morels, peas, spinach, goat cheese, radishes
•Chocolate au pain and cortado, @cafemargueriteny
•Breakfast at Airbnb - poached eggs, @acornbluff.farms bacon, mango, sourdough, avocado taken in Margaretville - Catskills, NY by @truth_and_trout

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5 months ago

PICKLED RAMPS 🌱

Ramp season is closing. Preserve their flavor all year. This recipe also works well with fennel, carrots, and radishes

Pickled Ramp Recipe
•1/4 cup rice wine vinegar
•1/2 cup white distilled vinegar
•1/2 cup of water
•1 TBSP salt
•2 TBSP honey
•1 TBSP coriander seeds
•1 TBSP fennel seeds
•1 dried chili, either dried calabrian or chili di arbol

After foraging your ramps, cut the bulbs from the stem. Prepare the pickling liquid with rice wine vinegar, white vinegar, water, salt, honey, coriander seeds, and fennel seeds. Bring to a boil. Add a dried chili to the ramps and pour over the pickling liquid

Seal with a sterilized lid, flip to seal. Let cool and refrigerate. Wait at least a month before eating to get the best result

#ramps #foraging #pickle by @truth_and_trout

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5 months ago

RAMP BUTTER 🌱🧈

Ramps last only a few weeks but this butter is an ode to the woods, preserving their unique flavor all year long.

Ramp Butter Recipe:
•8oz salted or unsalted butter. @kerrygoldusa is always a good bet
•1 small bunch of ramps, greens only
•1/4 cup parsley leaves
•zest of 1 lemon

Let butter soften. Add all ingredients into a food processor and blend until well incorporated.

Smear on sourdough, fry up some eggs, finish off steak, roast crispy potatoes. The options are endless. Be creative.

Have a few more ramp recipes in the hopper before the season ends — follow along so you don’t miss!

#ramps #butter #foraging by @truth_and_trout

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5 months ago