We are Cooking with The Redding Roadhouse - WFSB 3 Connecticut

We are Cooking with The Redding Roadhouse

The Redding Roadhouse


Chinese Black Rice


I use 1 ¾ C water or vegetable stock for a cup of rice.

For four servings of rice I do add…

1T fresh grated ginger

1T butter

¼ C minced shallots


add these just before you add the rice and then just follow the directions on the package


Sautéed Kale (4 servings)


1 ½ pounds kale chopped

1T olive oil

2T minced garlic

½ t crushed red pepper

¼ C water

1T balsamic vinaigrette

salt and pepper to taste


Heat a large sauté pan on medium high heat. Add the olive oil and garlic and cook until garlic just begins to get some color. Add the greens, red pepper, salt and pepper and toss to combine with garlic. Cook the greens until the kale begins to take on a little char and then add the  water and continue to cook until the water completely evaporates. Drizzle with the balsamic and toss to combine- ready to serve


Cara Cara Buerre Blanc

This can be made with any kind of orange- or lemon- in the winter I'm partial to cara cara oranges because the flavor is more interesting and the pink/red flesh makes for some nice color

2 cara cara oranges

½ T olive oil

¼ C minced shallot

¼ C dry white wine

¼ C heavy cream

10 0z. butter cut in small cubes

salt and pepper to taste


Zest and juice the oranges and set aside. Heat a sauce pan and add the oil and shallots- keep the shallots moving until they get a little color. Add the wine and cook it out then add half  of the orange juice and the orange zest and cook until its almost evaporated. Add the cream and bring to a boil- reduce the heat to low.  Add a few cubes of butter at a time while whisking constantly until all of the butter is incorporated- the butter needs to stay in motion during this entire process or the sauce will break. Add salt, pepper and the remaining orange juice to taste


Pan Seared Sea Trout Four Servings


4 six oz skin on sea trout filets

2 T olive oil

2 T butter

2 T fresh lemon juice

½ T white miso powder

2 T minced chives

black pepper


Heat a large pan over high heat and season fish with black pepper.  When pan is very hot add oil then fish skin side down and jiggle the pan to keep the filets from sticking.  Gently press the center of each filet to keep it from "buckling"- add the butter- reduce the heat to medium. With a spoon baste the filets with the butter/ oil in the pan for two to three minutes- or until fish is cooked through- do not flip the filets. Pour the lemon juice over the filets and sprinkle with miso powder and chives