Parmesan Crusted Rainbow Trout With Jumbo Lump Crabmeat

Sorbet of the Day

Panneed Dry Scallops

Caesar Salad

Braised Short Rib Au Jus

Ouisie's BLT Sandwich

12 Oz New York Strip

Chicken Salad Sandwich

Classic Turkey Club Sandwich

Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil to prevent sticking. Place a wire rack on the sheet if you want extra air circulation under the fillets (optional).

Preheat and prepare trays

Pat the trout fillets dry with paper towels. Season both sides lightly with 1 tsp salt and 1/2 tsp black pepper. Set skin-side down on the prepared sheet or rack.

Season trout

In a small bowl whisk together the Dijon mustard, olive oil (1 tbsp), and minced garlic until smooth. Brush about 1/2 to 1 tablespoon of this mixture over the flesh of each trout fillet to help the crust adhere.

Make mustard binder

In a medium bowl mix the panko breadcrumbs, grated Parmesan, chopped parsley, lemon zest, melted butter (2 tbs), and remaining 1 tablespoon olive oil until evenly moistened. The mixture should hold together lightly when pressed; if too dry, add up to 1 tsp extra melted butter or oil.

Combine crust mixture

Divide the crumb-Parmesan mixture evenly and press it gently but firmly onto the mustard-coated flesh of each fillet, creating an even crust layer about 1/4 inch thick. Leave the skin side bare.

Apply crust

Bake in the preheated oven for 10–12 minutes, depending on thickness (6–7 oz fillets). The crust should be golden brown and the trout should flake easily with a fork and reach an internal temperature of about 140–145°F (60–63°C). If the crust needs additional browning, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Bake the trout

While the trout bakes, gently combine the jumbo lump crabmeat, mayonnaise, lemon juice, Worcestershire sauce, Old Bay seasoning, chives, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Fold carefully to keep lumps intact—do not overmix.

Prepare crab mixture

If you prefer the crab topping warm, briefly warm the mixture in a small skillet over low heat with 1 tablespoon melted butter just until heated through, about 1–2 minutes. Do not simmer—this is just to warm and flavor the crab. Alternatively leave it chilled at room temperature.

Warm crab (optional)

Stir the remaining 1 tablespoon melted butter into the crab mixture or spoon it over the top after plating for a glossy finish.

Finish with butter

When trout is done, remove from oven and spoon or portion the crabmeat mixture on top of each fillet (about 2 oz per fillet). If you warmed the crab briefly, return the topped fillets to the oven for 1–2 minutes to meld—no longer, to avoid overcooking crab.

Top the trout

Plate each fillet skin-side down and spoon any reserved crab juices over the fish. Garnish with microgreens or chopped parsley, a light drizzle of extra-virgin olive oil, and a lemon wedge. Serve immediately.

Suggested sides: steamed baby potatoes, sautéed haricots verts, or a light arugula salad complement the dish.

whole rainbow trout, filleted and skin on (about 6–7 oz each)

freshly grated Parmesan cheese

panko breadcrumbs

fresh parsley, finely chopped

lemon zest

garlic, minced

Dijon mustard

olive oil

unsalted butter, melted

salt

freshly ground black pepper

lemon wedges (for serving)

jumbo lump crabmeat, picked over for shells

mayonnaise

fresh chives, finely sliced

lemon juice, freshly squeezed

Worcestershire sauce

Old Bay seasoning

unsalted butter, melted (for topping)

microgreens or chopped parsley

extra-virgin olive oil (drizzle)

If using whole fruit (mango, peaches, berries): peel/stone as needed and chop. For berries, rinse and drain. Purée fruit in a blender or food processor until very smooth, about 1–2 minutes. Measure 2 cups of purée and set aside. If using citrus-forward sorbet (lemon/lime), use 1 1/4 cups fresh juice plus 2–3 tsp finely grated zest to equal about 2 cups of combined juice/zest mixture.

Prepare fruit purée

Combine the sugar and water in a small saucepan. Warm over medium heat, stirring, until the sugar fully dissolves and the liquid is clear, about 3–4 minutes. Remove from heat and let cool to room temperature (about 10–15 minutes). Cooling the syrup prevents cooking the fruit purée and preserves bright flavor.

Make simple syrup

Stir the cooled simple syrup into the fruit purée. Add the fresh lemon juice and the fine sea salt. Taste and adjust sweetness or acidity: if too tart, add up to 1 additional tablespoon sugar dissolved into a little hot water; if too sweet, add a teaspoon more lemon juice. For a smoother mouthfeel and slightly softer freeze, stir in the optional 1 tsp neutral liqueur or vodka now.

Combine base

Cover the sorbet mixture and chill thoroughly in the refrigerator until very cold, at least 2 hours or up to overnight. The colder the mixture going into the ice-cream maker, the finer the ice crystals and the silkier the sorbet.

Chill the mixture

Pour the chilled sorbet mixture into a pre-cooled ice-cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, typically 20–30 minutes depending on your machine and fruit water content.

Churn in ice cream maker

Transfer the churned sorbet into a shallow, airtight container (metal loaf pan or plastic container). Smooth the top, press a piece of plastic wrap directly on the surface to prevent ice crystals, and seal with a lid. Freeze for at least 2–4 hours to firm to scoopable texture.

Firm up in freezer

Scoop the sorbet into chilled bowls or glasses. Garnish with a sprig of fresh mint and a scattering of extra fruit or a little citrus zest. Let servings sit at room temperature 2–3 minutes before scooping if too hard.

Serve

Store sorbet in an airtight container in the coldest part of the freezer for up to 2 weeks. To refresh texture after long storage, let sit 5–10 minutes at room temperature and stir vigorously with a fork before scooping.

Storage

Purée (fruit of the day, e.g., mango, raspberry, lemon juice + zest)

Granulated sugar

Water

Fresh lemon juice

Fine sea salt

Neutral liqueur or vodka (optional, improves texture)

Fresh mint leaves (for garnish)

Extra fruit or citrus zest (for garnish)

Pat the scallops completely dry with paper towels on both sides. Remove and discard the small side muscle if still attached. Drying thoroughly is essential for a good sear.

Prepare scallops

Season both sides of the scallops with kosher salt and freshly ground black pepper. Lightly dust each scallop with the 2 tsp of all-purpose flour, tapping off any excess — this promotes an even golden crust.

Heat a heavy skillet (stainless steel or cast-iron) over medium-high heat until very hot, about 2–3 minutes. Add 1 tbsp neutral oil and swirl to coat the pan.

Add the scallops to the pan in a single layer, leaving about 1/2 inch between them. Do not overcrowd; work in two batches if necessary.

Sear without moving for 1.5 to 2 minutes, until the underside is a deep golden brown. Using tongs, gently flip each scallop and add 2 tbsp unsalted butter to the pan.

Tilt the pan slightly and spoon the melted butter over the scallops (basting) for another 1 to 1.5 minutes, until the scallops are opaque through the middle and register 125–130°F (52–54°C) for medium-rare to medium. Total cook time should be about 3–3.5 minutes per scallop.

Remove scallops to a warm plate and squeeze 1 tbsp fresh lemon juice over them. Sprinkle with finely chopped parsley.

After removing scallops, reduce heat to medium and add the minced shallot to the same pan. Sauté for 30–45 seconds until fragrant and translucent, scraping up browned bits from the bottom with a wooden spoon.

Add 1 tbsp dry white wine or chicken stock to deglaze the pan, scraping any fond, and let it reduce by about half (20–30 seconds).

Whisk in the 1 tbsp cold cubed butter, one piece at a time, to emulsify and create a glossy sauce. Stir in 1 tsp lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground pepper. Taste and adjust seasoning.

Spoon the sauce over the scallops and serve immediately.

dry sea scallops

kosher salt

all-purpose flour

unsalted butter

neutral oil (canola or grapeseed)

fresh lemon juice

shallot, minced

dry white wine or low-sodium chicken stock

unsalted butter (cold, cut into small cubes)

Mince the garlic cloves and finely chop the anchovy fillets (if using). Finely mince the shallot if you chose to include it.

Prepare aromatics

In a medium bowl, whisk together the mayonnaise, fresh lemon juice, Dijon mustard and Worcestershire sauce until smooth.

Combine base ingredients

Add the minced garlic, chopped anchovies and minced shallot to the mayonnaise mixture. Whisk to combine, breaking up any anchovy pieces until incorporated.

Incorporate anchovy and garlic

Stir in 2 tablespoons grated Parmesan (or Pecorino). Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning or lemon for brightness.

Add cheese and season

Slowly drizzle in the 1/2 cup extra-virgin olive oil while whisking vigorously to form a smooth, slightly thickened emulsion. Alternatively, place all dressing ingredients (except oil) in a jar, add oil, and shake vigorously.

Emulsify with oil

Cover and refrigerate the dressing for at least 10 minutes to let flavors marry. If the dressing firms in the fridge, whisk again before using.

Chill briefly

Wash the romaine leaves thoroughly, dry well using a salad spinner or clean kitchen towel, then roughly chop or tear into bite-sized pieces. Place 6 cups of chopped romaine into a large salad bowl.

Prepare lettuce

Add about 3 to 4 tablespoons of the prepared dressing to the lettuce (start conservative). Toss gently but thoroughly with salad tongs to coat leaves evenly. Add more dressing a tablespoon at a time until the leaves are lightly and evenly coated (typically 4–6 tablespoons total, depending on preference).

Dress the lettuce

Sprinkle 3 tablespoons freshly grated Parmesan over the dressed lettuce and add 1 1/2 cups croutons. Toss gently once to distribute.

Add cheese and croutons

Divide the salad among plates or serve family-style. Finish with an extra grating of Parmesan and a few cracks of black pepper. Serve lemon wedges on the side for diners to squeeze if desired.

Plate and finish

Top each portion with sliced cooked chicken breast or 6–8 cooked shrimp. If adding warm protein, serve immediately so lettuce stays crisp.

Add protein (if using)

Romaine lettuce, trimmed and chopped

Parmesan cheese, freshly grated

Croutons (store-bought or homemade)

Fresh lemon wedges (for serving)

Extra-virgin olive oil

Mayonnaise

Garlic cloves, minced (about 2 small cloves)

Anchovy fillets, finely chopped (optional but traditional)

Shallot, finely minced (optional)

Grated Parmesan or Pecorino Romano

Salt

Freshly ground black pepper

Cooked chicken breast, sliced

Cooked shrimp, peeled

Pat the short ribs dry with paper towels. Season all sides evenly with the kosher salt and freshly ground black pepper. Lightly dust the ribs with the tablespoon of flour, shaking off excess.

Prep and season

Preheat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add 2 tablespoons neutral oil and heat until shimmering. Working in 1–2 batches so as not to overcrowd, sear the short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Brown the ribs

While the ribs sear, roughly chop the onion, carrots, and celery into 1/2-inch pieces. Smash and coarsely chop the garlic cloves.

Prepare vegetables

Remove all but about 1 tablespoon of fat from the Dutch oven, leaving any browned bits. Add the chopped onion, carrots, and celery. Cook over medium heat, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Stir in the garlic and cook 30–45 seconds until fragrant. Add the 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.

Cook mirepoix

Pour in 1 cup of dry red wine to deglaze the pot, scraping up all browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, roughly 3–5 minutes.

Deglaze with wine

Return the seared short ribs and any accumulated juices to the pot. Add 3 cups beef stock and 1 cup water (or additional stock if preferred). Add the thyme sprigs, rosemary sprig, bay leaves, and 1 teaspoon Worcestershire sauce. The liquid should come about two-thirds of the way up the ribs; add a little more water or stock if needed. Bring to a gentle simmer.

Add stock and return ribs

Cover the Dutch oven with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the short ribs are fork-tender and the meat is nearly falling off the bone, about 2.5 to 3 hours. Check once around 1.5 hours to ensure a gentle simmer; adjust oven temperature if necessary.

Oven braise

Remove the pot from the oven. Using tongs, transfer the short ribs to a warm platter and tent loosely with foil. Strain the braising liquid through a fine-mesh sieve into a wide measuring cup or fat separator, pressing on the solids to extract flavor. Discard solids and skim excess fat from the surface (use the fat separator or a spoon). Reserve about 1 to 1 1/2 cups of strained braising liquid for the au jus; reserve any extra for serving alongside if desired.

Rest briefly

Pour the reserved 1 to 1 1/2 cups braising liquid into a small saucepan and bring to a gentle simmer over medium heat. Taste and adjust seasoning with a pinch of salt and pepper if needed. For a slightly thicker, glossy jus, whisk together 1 teaspoon cornstarch with 1 tablespoon cold water to form a slurry and whisk into the simmering liquid; cook 1–2 minutes until slightly thickened. Stir in 1 tablespoon unsalted butter off heat to add sheen and mouthfeel. If you prefer an ultra-clear au jus, strain again through a fine-mesh sieve or cheesecloth before finishing.

Reduce and finish au jus

Place braised short ribs on warmed plates. Spoon the finished au jus over the ribs or serve in a small pitcher alongside. Garnish with chopped fresh parsley if using. Serve with mashed potatoes, polenta, or crusty bread to soak up the jus.

beef short ribs (bone-in)

all-purpose flour (for dusting)

neutral oil (vegetable or canola)

yellow onion

carrots

celery stalks

garlic

tomato paste

dry red wine (Cabernet or Merlot)

beef stock (low-sodium preferred)

water

fresh thyme sprigs

fresh rosemary sprig

bay leaves

cornstarch

cold water

fresh parsley (optional, chopped)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set an oven rack on top or use a wire rack set in the sheet. Lay bacon slices in a single layer without overlap. Bake 15–20 minutes, rotating the pan once at 10 minutes, until bacon is crisp but not brittle. Remove bacon to a paper-towel-lined plate to drain and keep warm. Reserve 1 tablespoon bacon fat for toasting bread if desired; discard the rest or reserve for another use.

Prepare bacon

While bacon cooks, slice tomatoes into 1/4-inch thick rounds. Season tomato slices lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Rinse lettuce leaves, spin or pat dry, and tear any large leaves so they fit the bread slices.

Prepare tomatoes and lettuce

In a small bowl combine mayonnaise (1 cup) and Dijon mustard (2 tsp). Mix until smooth and taste; adjust salt/pepper if desired. This will be the primary spread on the sandwich.

Prepare spread

Heat a large skillet or griddle over medium heat. Lightly butter one side of each bread slice with the unsalted butter (about 2 tbsp total). If you saved 1 tbsp bacon fat, you can brush the skillet and use that with the butter for extra flavor. Toast bread, buttered side down, 2–3 minutes per side or until golden and crisp. Alternatively, toast in a toaster oven until golden.

Toast bread

Spread about 2 tablespoons of the mayo-Dijon mixture on the unbuttered side of four toasted bread slices (these will be the interior sides). On each of those slices layer: 3 slices of bacon (hot or warm), 2–3 tomato rounds (seasoned side up), 2 leaves of lettuce, and optional avocado slices or pickle chips if using (slice the avocado thinly and fan 1/4 per sandwich). Top with an additional 2 teaspoons of the spread if you like extra creaminess. Close sandwiches with the remaining toasted bread slices, buttered side out.

Assemble sandwiches

Press sandwiches gently, cut each sandwich diagonally (or in half) with a sharp knife. Serve immediately while bacon is still warm. Provide extra salt and pepper at the table. Makes 4 sandwiches (servings).

Finish and serve

thick-sliced country bread or sourdough

ripe tomato

iceberg or romaine lettuce leaves

thick-cut bacon

optional: avocado

optional: pickle chips

Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking and place on a plate uncovered. Pat dry thoroughly with paper towels to remove any surface moisture—this helps achieve a good sear.

Bring to room temperature

Generously season both sides and the edges of the steak with the kosher salt, dividing about 3/4 of the salt immediately and reserving the rest for after resting if desired. Add freshly ground black pepper and the garlic powder (if using). Press the seasonings gently into the meat so they adhere.

Season

Place a heavy skillet (cast iron preferred) over medium-high to high heat. Let it heat for 4–5 minutes until very hot — a drop of water should sizzle and evaporate on contact.

Preheat pan

Add the high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak in the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms.

Sear the steak

Flip the steak using tongs. Add the tablespoon of butter, crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continually baste the steak with the melted butter and pan juices for 2.5–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Increase time 1–2 minutes per side for medium to medium-well. If your steak is thicker than 1.25", after searing both sides you can reduce heat to medium and cook an additional 2–4 minutes, or transfer to a 400°F oven for 4–6 minutes to finish.

Flip and baste

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 130–140°F for medium, 140–150°F for medium-well. Remember the steak will rise 3–5°F while resting.

Check doneness

Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute. During resting, you may sprinkle the reserved flaky sea salt and/or add a pat of compound butter on top so it melts into the steak.