Thai Coconut Soup (Tom Kha Gai)

Ingredients:

-Coconut Milk (3 cans)

-Chicken Stock (2 cans)

-Thai chillis (6 pods)

-Ckicken (2 breasts)

-Lime

-Lime Leaves (9 leaves)

-lemongrass (3 stalks)

-Green Onion 

-Cilantro

-Ginger

Tom Kha Gai
1. In a large saucepot combine coconut milk and chicken stalk and bring to a gentle boil.
2. Add juice of 1 lime, lime leaves, chillies and diced green onion.
3. Chop lemongrass into 2" lengths and add to the soup.
4. Cut ginger and mushrooms into thick slices and add to soup as well.
5. Slice chicken into thin strips and lightly boil in mixture to cook for at least 10 min.

*Ladle into bowls and serve hot! hot! hot!
(Lemongrass, ginger and lime leaves here are inedible but pack the soup full of flavor!)

Dave Trent Caters

You have seen my food creations. Now it is time to taste them. Let me cook for you. Let me come to your house and make you food. You don't have to throw a party. I will cook you dinner. I will cook for families of moderate size, couples, and parties of one. Email me if you are interested (cookingdavetrent@gmail.com). Same day catering is available. 

Catered parties may be asked to participate in the filming of my online show Cooking Dave Trent. All rights reserved. 

Catering Testimonial # 1 

(Voice has been edited to protect the innocent) 

Trout Breakfast

Try not to limit your cooking choices by being so one dimensional. Here I used a leftover trout fillet for breakfast.

Ingredients: Trout, Bacon, Eggs, Fresh Dill, Butter

Trout For Breakfast *Cooks in ~10min 

1. Pan fry bacon in a cast iron skillet on med-high heat until bacon is crispy. Remove bacon from pan and set aside.

2. Season trout fillet with a pinch of salt, cracked pepper and fresh dill. Carefully place trout in skillet and cook in the bacon fat until skin becomes crispy. Squeeze lemon over trout, flip and cook other side for one minute.

3. Start scrambling eggs while trout is cooking and plate over the trout and top with crispy bacon! 

Save The Date

You are formally invited to attend my day in court. Come show your support and watch our fine legal system in action. I will be arriving at 9:00 am on April the 7th. You can come anytime before or after. Look for my specific court room by finding my last name on the reader board located on the first floor. After the hearing, I will be answering questions about food (if all goes well).

T.R.L. Trout That Doesn't Suck

Thank you to everyone who emailed me with your food requests. I enjoyed learning what makes your mouth water. I wish I could make every dish that was requested, but there is only enough money for one. This week's T.R.L. writes:


Hi Dave. John here from Bern, Switzerland (Neurolux poster !! or William Tell!!) I want trout that doesn't suck. I want it to be healthy too--not breaded and fried with a bunch of mayonaise/crap sauce. I don't mind sauce and sides and flavor enhancers and foo foo garnish and mind tricks to make me think it's better than it really is (that stuff works on me), but I do want to eat healthy. Maybe something that utilizes fresh fruit or veg, an open fire, perhaps a can of beer? Served with a flair of course...

Cheers!!

Hi John, thanks for your request. I am going to teach you how to make trout with some healthy sides and no mind tricks. You can make the fish over a flame/grill or atop a stove. I will be using a stove but either method works great. You need to use citrus to cut through the fat and oils in the fish. I mixed it up and used blood oranges. Also, fresh herbs will give the trout another flavor element. Follow these directions liberally, drink whatever makes you giggle, and enjoy. I feed you, you feedback.    

Ingredients:
-Beets
-Blood Oragnes
-Carrots
-Fresh Herb (Rosemary)
-Butter
-Olive Oil
-Trout

Glazed Carrots & Beets *Cooks in 25-30min

1. Start by peeling the carrots and the beets. Now chop into cubes or similar shapes and sizes. Place into a deep backing sheet and add a drizzle with olive oil, add a pinch of salt and cracked pepper.

2. Bake in a 375 degree oven for about 20 min or until the pieces start to brown on the edges.

3. Remove from oven and place in a sauce pan on the stove top with a pad of butter and a sprinkle of brown sugar.  

4. Turn the heat to med-high mixing the brown sugar into the vegetables until glazed. Place over fish for presentation.

5. Make sauce in this same pan now to incorporate the side dish with the trout. DON'T WASH IT OUT THERES LEFTOVER GLAZE IN THERE!

Blood Orange Sauce *Cooks in 5-7 minutes

1. In the saucepan above, add the juice of a couple blood oranges, a pad of butter and a sprig of fresh rosemary.

2. Reduce down by bringing everything to a gentle boil and whisking the sauce for a minute or so.

3. Spoon sauce over trout.

Pan Seared Trout *Cooks in 5-7 minutes

1. Drizzle olive oil on trout and add a pinch of salt a pepper.

2. Heat a saute pan to med-high and add a splash of olive oil to coat the pan. 

3. Place trout in the pan, skin side down, and cook until skin is browned and crunchy. Flip trout and cook on other side for one more min to sear.

4. Plate Fish on bottom, glazed root vegetables across the fish and sauce over the top. Garnish with rosemary and blood orange segments.

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The Request Line Is Open!

Trent Request Live Intro

I want you to close your eyes. Actually, pretend to close your eyes and keep reading. Now, I want you to think of your favorite meal, at your favorite restaurant, in your favorite city in the world. Mmmm....I bet you just thought of something that tastes amazing. Unfortunately, it probably costs a fortune to get that delicious meal from your brain to your stomach.  What if there was a way to learn how to make your favorite restaurant meal, at home, for a fraction of the cost? I thought you would never ask. Please say hello to the newest segment of Cooking Dave Trent...Trent Request Live! Here is how you play:

1. Think of a meal you love but don't know how to cook. 

2. Email me at cookingdavetrent@gmail.com and give me a description of the meal.

3. Take notes while I teach you how to make the meal for very little money. 

Big News!

I have been thinking a lot lately and one thing in particular has been on my mind. It doesn't make a lot of sense to have my own online cooking show without an official cookbook. Before I go on I should preface this by telling you that everything in the remainder of this update is highly tentative. Tentative or not, I am still proud to announce my plans to release an official Dave Trent cook book. I know I have a long and winding road to travel before my recipes are hard bound in a book with my name on it, but I got nowhere else to turn. Follow the blog to watch the journey unfold. See you tomorrow. Bright and early.

Caesar Salad (Cooking Dave Trent Live)

Ingredients: Romaine Lettuce, Parmesan Cheese, Croutons, Anchovies, Tabasco, Worcestershire Sauce, Egg Yolk, Lemon, Dijon Mustard, Garlic, Olive Oil.

Caesar Salad

1. To make the dressing combine the fallowing ingredients into a blender; 2-3 anchovies (canned), a few splashes of tabasco & worcestershire sauce, 1 egg yolk, lemon juice from half a lemon, dollop of dijon mustard, pinch of salt, cracked pepper and one clove of garlic. Start the blender and drizzle olive oil in until everything emulsifies together.

2. Chop romaine lettuce and toss into a salad bowl with dressing, parmesan cheese and croutons.

3. Plate and garnish with a little more parmesan and cracked pepper.

*Caesar Salad Video* Give it a look and learn how to make a restaurant quality caesar salad without paying high restaurant prices. I am cooking for you, so please give me  your feeedback, comments, and food requests.  It would mean a lot.

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