The wily white sturgeon of the Pacific Northwest have resisted the tasty bite of Nate's hook for over a decade. Will his fortunes change with the utilization of boat technology and incredibly precise marine electronics? Join for for epic battles and the hardy seasonal salad that your body craves this holiday season. Join us!?
Salad:
Delicata Squash - 1 sliced into small thin pieces. Skin on
Kale - 1 bunch
Walnuts - 1 cup, crushed
Brussels sprouts - 12
Granny Smith Apple - 1
Orange - 1
Thyme - a few sprigs
Pomegranate - 1
Stinky Blue Cheese crumbles
Vinager
Olive Oil
Butter
Salt & Peppy
This salad is hearty AF! Start with the brussels. Clean them, halve them, and chop into thin strands. Place in bowl. Now roughly chop the Kale into bite sized pieces. When done you can massage it to help tenderize. Add to bowl. Toss with a tiny bit of olive oil and salt & pep. Thinly slice the apple into slivers and set aside. Now we can deal with the pomegranate. Get a bowl half filled with cold water to collect the seeds. Now chop the top off the fruit and score it into 4 sections. Peel it open and start pulling out the delicious seeds and putting them in the cold bath. Once they're in the water clean out any white pithy stuff and leave the seeds, for now. Get your pan out and heat to medium low, add the crushed walnuts and start toasting. Stirring and shaking as you go, you want toasted, not burned. Once done set aside and wipe out the pan. Keep the heat at medium low and add a 1/4 stick of butter to the pan. Cook it until it starts turning brown. Mmmmm. Once it get nice and browned add a tablespoon of olive oil to stop the browning. Now you can raise the heat to medium and start adding the squash. Cook until nice and browned on both sides, and tender. Set aside.
Once everything is ready you can assemble the salad and toss with the vinaigrette.
Equal parts fresh squeezed orange, vinegar and olive oil. And 3 sprigs of thyme. Shake or stir to emulsify.
2 окт 2024
