Fuel Your Fire

BLISTERED HEIRLOOM
TOMATO–BASIL VINAIGRETTE

Ingredients:

• 8 ounces heirloom cherry tomatoes
• 1 shallot, sliced
• 3 garlic cloves, sliced
• 4–5 fresh basil leaves
• ¼ cup extra virgin olive oil
• Salt and pepper, to taste

Directions:
Preheat a 10-inch sauté pan (no oil) over high heat until it begins to lightly smoke. In a mixing bowl, toss cherry tomatoes with a drizzle of olive oil and a pinch of salt. Add tomatoes to the hot pan, moving frequently to char all sides. Once charred, turn off the heat and add the shallot and garlic. Sweat until translucent. Transfer the mixture to a blender and puree until smooth. Add basil leaves and slowly drizzle in ¼ cup olive oil with the blender running until emulsified.  Season with salt and pepper to taste.

CORN, OKRA & FIELD PEA SUCCOTASH

Ingredients:

• 1 gallon chicken stock
• 2 bay leaves
• A few sprigs of fresh thyme
• 1 cup uncooked field peas
• 2 tablespoons unsalted butter
• 2 tablespoons avocado oil
• 2 shallots, thinly sliced
• 3 garlic cloves, sliced
• ¼  lb fresh okra, washed and sliced
• ¼ cup white wine
• 4 ears of fresh corn, shucked and kernels removed
• 6 sprigs flat-leaf parsley
• 6 leaves fresh basil
• Salt and pepper, to taste

Directions:
In a large sauce pot, bring the chicken stock, bay leaves, and thyme to a boil. Add the field peas, reduce to a low simmer, and cook until tender (30–45 minutes). Strain and set aside. Heat a 10-inch sauté pan over medium-high heat. Add butter and avocado oil. Once the butter melts, add shallots, garlic, and okra. Sauté until translucent. Deglaze the pan with white wine, simmer, and reduce by half. Add corn and field peas. Sauté until the corn shows caramelization. Remove from heat and stir in parsley and basil. Season with salt and pepper to taste.

HERB-SEARED TROUT

Ingredients:

• 4 Sunburst Farms Carolina trout fillets (skin-on) Salt and pepper, to taste

• 3 sprigs flat-leaf parsley

• 3 leaves fresh basil

• 4 tablespoons avocado oil

• 1 lemon, halved

Directions:
Preheat a large, ungreased sauté pan over high heat until nearly smoking. Check trout fillets for pin bones and remove them if needed. Season the trout fillets on both sides with salt, pepper, and chopped basil and parsley. Add avocado oil to the hot pan and place trout skin-side down. Cook until the skin is browned and the trout is 75% cooked through. Flip and sear the flesh side for 30 seconds. Remove from the pan and squeeze fresh lemon juice over the fillets. Plate the succotash as a base. Place the seared trout fillets on top and drizzle with the tomato-basil vinaigrette. Serve immediately.

This story was featured in Cliffs Living magazine. To see more stories like this one and learn more about The Cliffs, subscribe here.