beef tongue soup, rainbow trout

2020-07-12

A soup and a meal.

a. beef tongue tomato soup, 'classic' veggie mix

They were cooked separately, but the soup also had some of these vegetables.

INGREDIENTS

This is what you need for 4 quarts = 8+ servings:

1 lb. 'classic' vegetable mix
2 lbs. roma tomatoes
1 beef tongue
S&P, seasoning

Pic1: beef tongue tomato soup

Directions

2020-07-12

Pic2-4: 'classic' vegetable mix, beef tongue soup

Combine frozen vegetables with 1-2 cups water. Season to taste.
Bring to a boil. Steam for 5-10 minutes.
Combine beef tongue, tomatoes, vegetables in a 6-quart pot.
Season to taste.
Bring to a boil.

Pic5-7: beef tongue soup

Reduce heat, cover and simmer over low-medium heat for 3-4 hrs.
Peel the tongue. Simmer 30 minutes more until butter-knife soft.
Refrigerate leftovers.

b. rainbow trout, 'classic' vegetables mix

I like these ruby red rainbow trout from walleyedirect.com. They are farm-raised, but they are fed the same shrimp-like krill that they eat in the wild that gives their flesh the red color. These are also much bigger than any rainbow trout I have ever seen, a small salmon really.

INGREDIENTS

This is what you need for 2 servings:

2 rainbow trout fillets
2-4 red potatoes
'classic' vegetable mix (see above)
S&P, seasoning

Pic1: rainbow trout, 'classic' vegetables mix, boiled red potatoes

Directions

2020-07-12

Pic8-10: rainbow trout, 'classic' vegetables mix

Season the fish to taste.
Bake at 350 ºF. for 15-25 minutes, depending on the thickness of the fish.
The fish should flake easily, but not be cooked dry.
Serve with boiled potatoes and mixed vegetables.
Enjoy.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org