Pecan-Crusted Rainbow Trout #SundaySupper

Today’s Sunday Supper is all about Reflections and Resolutions. For me 2013 is going down as a whirlwind of a year. I have learned so much along the way and hopefully it has made me stronger for an even better 2014. In May of this year I stared my business, California Taco. It was a small catering and events business and I started serving hot Mexican street food at events and in my local market. But business hasn’t been as good as we would like and right before Christmas I had to make the decision to pull out of our local market. It felt emotional about it as I saw it as my business failing. But not everything has been bad, when I do larger events like beer festivals my business is thriving, but I had wanted to build my business more locally in my adopted home town. But I have had to learn the hard way that business doesn’t always go the way you would want, but if you are willing to adapt your business doesn’t have to be a total failure when you hit hard times. Pulling out of a failing market was a good decision and I know that building more catering clients and finding big events will be a healthier thing for my business. I have also decided to build an online store so that I can sell my homemade salsas and other Mexican delights to customers who have been requesting online sales. So 2013 ended with my shutting down shop but I know 2014 will be a year of new investments and discoveries of where my business will take me. No matter what I will always be able to look back and see that I put aside my fears and stepped out to pursue my dreams. I can’t wait share more about where life takes me with it.

Here’s to a new year where we all put aside our fears and step out into the unknown, because taking chances is the only way we will ever knew if there is any substance to our dreams.

Pecan-Crusted Rainbow Trout

100g (1 c.) lightly toasted pecans, chopped
170g (1 1/2 c.) breadcrumbs
1 Tbsp dried parsley
2 tsp kosher salt
1 tsp black pepper
4 trout fillets
4 ounces unsalted butter, room temperature

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Cranberry and Pecan Baked Brie

Just as we say good bye to the holidays it seems we enter into another party season. January and February are filled with things like award shows and the Super Bowl as well as other events. The internet is all abuzz with the latest trends in party planning and appetizers. I do love finding new party foods but I have learned my lesson about trying too many new things for the one event. So for me I find it is important to have a selection of standard tried and true recipes that I can default to for parties. And one of those recipes is my baked Brie. This recipe is an old standard for me and it is also a big food weakness of mine. I actually have to limit this to a party to make sure I don’t overindulge. This simple dish is easy to prepare and is a real crowd pleaser. It is great with fresh bread or crackers.

What is your simple, go to appetizer for parties?

Cranberry and Pecan Baked Brie

1 round Brie cheese
1 clove garlic, thinly sliced
3 Tbsp cranberry sauce
handful of chopped pecans

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