Latchkey Inner City Children's Fundraiser Meal: Colorado's Smoked Steelhead Trout, Belgium-Style Chowder

Coastal Maine is similar to Prince Edward Island, Canada and the seacoast villas of Belgium. They incorporate both French cuisine with rustic, farmhouse ingredients, using the locally-sourced, fresh seafood that's abundantly available to the locals.

Here, I've modified a typical, Flanders' monkfish chowder, with bubbling, hot, melted, Gruyere and parmesan cheeses. Instead, this recipe calls for Colorado Smoked Steelhead Trout fillets, marinated in chardonnay, then freshly-smoked, using Colorado's renowned, microbrewed, IPA beers to soak the applewood chips.

Next, the smoked trout fillets are wrapped in organic, heritage, turkey bacon, and grilled on old, merlot wine oak barrel planks from Colorado's award-winning wineries. The gratin is topped with organic, Mexican, aged Cotija/Anejo cheeses, made from organic goats' milk, ultrapasteurized/UHT.

This recipe is for 5 - 7 adult portions. Serve it in organic, sourdough, sweet potato or pumpkin flour-based croquettes or bread bowls. The sourdough starter will help lower the recipe's glycemic load.

Ingredient:

4 pounds freshly-smoked & grilled, Colorado steelhead trout fillets, boneless, skinless, soaked in Louis Jadot unoaked chardonnay 24-hours, then smoked with applewood chips that have soaked in Colorado's microbrewed IPA beer for 24-hours prior to smoking, then chopped into 1/2-inch pieces (check again for any bones while chopping the fillets)

*Grill the smoked trout fillets, after completely wrapping them with organic, heritage, turkey bacon slices. Place them on oak planks that have previously soaked for 24-hours in unoaked chardonnay.

Make sure to cook the alcohol off the chardonnay, prior to soaking the planks, so it doesn't catch fire and burn the trout. Use Colorado's merlot wine oak barrel planks for this part.

*Grill until both the bacon and trout are fully cooked. Check both with a meat thermometer.

24 cups Bar Harbor clam juice

2 cups freshly-melted, hot, organic, brown rice bran oil butter substitute, fair-wage, from Pakistan

2 cups organic, amaranth seed flour, for extra iron at higher altitude

2 cups organic, heirloom corn starch, food-grade

2 cups Louis Jadot unoaked chardonnay

2 cups donated, on a weekly basis, evaporated, condensed, unsweetened, organic milk, UHT, or ultrapasteurized, fat-free

3 liters organic, pasteurized, cows' milk, reduced-fat

7 cups Anejo, or aged Cotija cheese, organic, pasteurized, from goats' milk, finely-grated (reserve half for the cheese and breadcrumb topping)

2 bunches fresh, organic parsley, flat-leafed, stems removed, soaked, washed, then minced into 1/4-inch pieces (reserve half for the top garnishing, above the cheese-breadcrumb crust)

2 cups organic, certified gluten-free, organic pumpkin bread crumbs

Directions:

1. Whisk the melted butter and flour together gradually, in a sauce pan, preheated to medium heat. Add one tablespoon of flour at a time. You can also substitute this with 50/50 flour and organic, food-grade, heirloom corn starch.

2. Gradually add in:

-Clam juice
-Chardonnay
-Cream substitute:  donated, condensed, non-fat, evaporated milk (from cans)

3. After three minutes of simmering, whisk ingredients again, then add organic salt and pepper to taste.

4. Use a soup ladle to put this sauce and the smoked trout into the pre-baked, bread bowls. Then, create a blended mixture of Anejo cheese (finely-grated) with the breadcrumbs.

5. This step will warm up the bread bowls and melt the cheese crust together. Place the breadbowls, at the center rack, 350°F, preheated oven, on cookie sheets. Mist the cookie sheets with organic grapeseed oil first.

6. Bake the filled bread bowls for ten to fifteen minutes, approximately, or until the crust turns golden brown.

7. Garnish the finished bread bowls with fresh, minced, parsley leaves.

***For the vegetables, small, organic, baby bella mushrooms, the caps only, can be soaked, scrubbed, rinsed, then stuffed with unsalted, organic, raw sunflower seeds, without the shells.

Mix the sunflower seeds with chopped, salted, ultrapasteurized, organic, goats' butter, and finely-minced leftover parsley into the mushroom caps. Then oven-roast them. Anejo-crusted slices of oven-roasted, baby summer squash can be mixed into the veggie platter, in the middle of the table. Use a mandolin kitchen slicer tool to cut the organic, heirloom, baby-sized, summer squashes evenly and thinly.

Use a lead-free, reclaimed/salvaged, heritage, poultry barn door, replaced with the donated, fire-proofed, steel doors, as a tabletop. Stack donated bales of organic straw underneath the table top.

Make sure to remove any metal nails or hinges and sand the door down. Seal it with organic, food-grade, liquid beeswax spray. Display all the beautiful, children's handmade, Hmong story cloths and Easter soap eggs on the walls, for inclusive decor, and to auction them off to all of our wonderful, compassionate, generous, corporate benefactors.

***Make sure all the children sign their names and include a sticker photo of themselves on the bottom, right-hand corner of each story cloth. If they can't write yet, create an organic, non-toxic, soy-ink stamp with their names so they can still take pride in their art work.***