Monday night at CEC (Culinary Experimentation Club) we clustered around the counter nibbling deliciously greasy charcuterie and creamy goat’s milk cheddar as we sipped wine and chatted about our day.

It was Washington Night – and folks made dishes featuring the seafood, fruits and vegetables of our beautiful state.

Jenny and Deb made fabulous Apple Cheddar Bread that we tore apart and ate piping hot from the oven.

I baked Rock Fish with a buttery Pecan Lemon Crust.

Toby sauteed green beans with caramelized garlic and onions, and Jon whipped up a succulent and creamy shrimp sauce.

Cameron and Robin made a light and fresh salad from gorgeous candy-striped beets. You can view photos of these amazing veggies here.

Cameron also sauteed hearty kale with caramelized onions and it was pure salty goodness.

Jon went fishing and made us cornmeal crusted trout that went marvelously with his shrimp sauce.

Kat made a spicy Apple Chutney that went splendidly with, well, everything!

It was a truly delicious homage to our home state. What food best represents where you come from?

Last night as I was finishing up this post, I received an email from Cindy at Culinary Arts College letting me know that she’d included me on a list of Voracious Reading: 50 Amazing Food & Travel Blogs. I’m SO honored!! If you’re interested in a list of some truly fantastic food and travel writers such as Gourmantic, David Lebovitz, and Anthony Bourdain click here. Thank you, Cindy!!

Jenny and Deb’s Apple Cheddar Bread
(From All Recipes)

Ingredients:

2/3 cup white sugar
2 cups self-rising flour
1 teaspoon ground cinnamon
1/2 cup chopped walnuts
2 eggs, beaten
1/2 cup margarine, melted
1 apple – peeled, cored and finely chopped
1/2 cup shredded Cheddar cheese
1/4 cup milk

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan.
2. In a large bowl, combine the sugar, flour, cinnamon walnuts, apples, and cheese. Add the eggs, melted butter or margarine, and milk; stir until well blended. Pour into prepared loaf pan.
3. Bake in preheated oven for 1 hour, or until done. If loaf starts to brown too much, cover with foil.

Kat’s Apple Chutney
(From Epicurious)

Ingredients:

1 1/2 cups apple cider vinegar
2 cups sugar
1 1/2 pounds tart green apples (such as Granny Smith), peeled, cored, chopped into 1/2-inch pieces
3 tablespoons fresh lemon juice
10 large garlic cloves
1 2-ounce piece fresh ginger, peeled, coarsely chopped
1 1/2 teaspoons salt
1 teaspoon dried crushed red pepper
1 1/2 cups (packed) golden raisins
2 tablespoons yellow mustard seeds

Directions:

1. Bring vinegar and sugar to boil in heavy large non-aluminum saucepan, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Remove from heat.
2. Toss apples and lemon juice in large bowl.
3. Combine garlic, ginger, salt and red pepper in processor; blend until finely chopped. Add apple and garlic mixtures, raisins and mustard seeds to vinegar. Simmer until apples are tender and chutney thickens, stirring occasionally, about 45 minutes. Place in bowl. Cool. Cover; chill. (Can be made 1 week ahead. Keep chilled.)

Krista’s Rock Fish with Pecan Lemon Crust

Ingredients:

1 cup ground pecans
Zest and juice of four lemons (or limes)
3 pounds rock fish
Kosher salt and pepper to taste
1/3 cup butter, melted
Lemon/lime wedges for garnish

Directions:

1. Preheat oven to 450 degrees F
2. In food processor blend together pecans and lemon zest until it resembles coarse meal. Set aside.
3. Arrange fish in bottom of baking dish, sprinkle with salt and pepper and drizzle with lemon juice.
4. Sprinkle nut mixture over fish, spreading evenly, drizzle with melted butter.
5. Bake 10-15 minutes until fish is cooked through.
6. Garnish with lemon wedges.

Jon’s Rainbow Trout with Shrimp Sauce

Ingredients:

rainbow trout, gutted with fins removed.
cornmeal
sea salt
1 bell pepper
1 onion
4 cloves garlic
1-2 Tbsp olive oil
1-2 cups shrimp
1 cup white wine
1/2-1 cup half and half
1 Tbsp flour or cornstarch

Directions:

1. Mix cornmeal and salt together. Dredge fish and set aside.
2. In saucepan heat olive oil then saute bell pepper, onion, garlic and shrimp until cooked.
3. In separate bowl combine wine, half and half and cornstarch, stir.
4. Pour into saucepan and stir over medium heat until thick and hot. Set aside in warm place.
5. In another pan heat up some olive oil on high until it just starts to smoke, then carefully drop the trout in on its side. Fry for
6. approximately 3 minutes per side, and when it’s out the meat should just fall off the bone.
7. Plate trout and pour over shrimp sauce. Serve warm.