Video Blog Sizzle Reel

A group of us decided to take a camping trip to a friend of a friend’s ranch just outside of Enchanted Rock State Park. Located in the Texas Hill Country it offered gorgeous rock formations and a picturesque location for us to camp. This inspiring setting prompted us to film a demo reel to see if I had what it takes to be an on-camera personality. We made up a premise for a show that would showcase the meals I had planned to make on our trip. This "Sizzler"was the result.

In fact, it was a challenging undertaking. All our camping gear and equipment had to be walked across a creek and into the sight. We also camped through one of the worst storms of the year resulting in wet gear, but making for great stories. Fortunately, no one floated away as the babbling creek turned into raging rapids - a note-to-self moment to never pitch a tent near potential floodwaters. We ate well, had a great collaboration, and all left the shoot inspired to travel, explore, and get cooking.

Here are a couple recipes from the shoot:

Grilled Dill and Lemon Rubbed Trout

Rösti

This easy to prepare rub can be used on almost any fish, giving it a bright lemony flavor

Serves 2-4 Prep time: 5 min Cook time: 10-15 min

2 trout, gutted, deboned and butterfly filleted
2 tbsp rough chopped dill
1 large garlic clove
1 tbsp finely minced lemon rind (about 2 lemons)
½ tsp salt
¼ tsp pepper
2 tsp olive oil
Juice of 1 lemon

Light campfire and allow to burn for about an hour, so that there are hot coals and fire is burning steadily. If you are using charcoal briquettes, light and allow to burn until the coals are grey and evenly lit.

Mix the dill, garlic, lemon rind, salt and pepper on your chopping board. Mince the mixture a few times with your knife to combine and meld the flavors.

Lay trout out on a plate with the flesh side up. Sprinkle with olive oil, then lemon. Rub to evenly coat the filets. Sprinkle each filet with half the herb lemon mixture. Press into flesh.

Put grill over your prepared fire and allow to heat for five minutes. Using an oiled paper towel and tongs, rub on the grill grates to season your grill. Add trout fillets skin side down. The skin of the fish has oils that will keep the flesh from sticking to the grill. When you see the sides of the filets starting to turn white, flip the fish, 3-5 minutes depending on the temperature of your fire. Grill on flesh side until just done, about another 3-5 min.

Remove, separate filets, and serve with a lemon wedge.

Note: No fire? The trout can also be pan fried on medium high heat for 3-5 min per side.

Don’t be intimidated by the name. Simply put, this is really just a big hash brown potato. This is a great breakfast dish with eggs and bacon or you can serve it up as a side dish for dinner.

Serves 4 Prep time: 10 min Cook time: 20 min

1 large russet potato peeled (about 1 lb)
½ cup finely diced onion
2 green onions finely sliced
1 tbsp minced lemon rind
2 tbsp minced dill
½ tsp Salt and ¼ tsp pepper, or to taste
2 tbsp olive oil
2 tbsp butter

Note: I like to use a seasoned 8” cast iron pan for this recipe, but a non-stick pan works just as well.

Grate the potato on the large part of a grater into a large bowl. Add onion, green onion, lemon rind, dill, salt and pepper.

Heat the pan over medium heat and add one tablespoon of the olive oil and one tablespoon of the butter. When butter is melted, tilt the pan to coat the bottom and half an inch up the sides of the pan. Return the pan to the heat. Add the grated potato mixture and use a spatula to spread it evenly over the bottom of the pan, pressing it down to ensure even cooking. Allow to cook on one side for about 4-5 minutes. Check the color of the potato cake by lifting it with the spatula and checking the color. Cook until it is a golden brown.

Using a spatula, loosen the potato cake on all sides. Carefully, slide the potato cake out of the pan and onto a plate, cooked side down. Place another plate turned upside down over the plate with the potato cake and flip it so the cooked side is up. Add the additional one tablespoon of oil and butter to the pan, tilt the pan to coat the bottom of the pan. Return the potato cake to the pan by sliding it off the plate raw side down. Cook for 4-5 min until golden brown on the second side.

Slide back onto the plate, cut into wedges and serve.