♪ They say ye' are what you eat so I don't eat chicken feet ♪ ♪ But I love me some of grandma's pickled beets ♪ ♪ Well cut it up put it in the pan ♪ ♪ Throw it over your shoulder and see where it lands ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Maters taters beans and corn ♪ ♪ The cow's in the barn and the sheep's been shorn ♪ ♪ Kids in the barnyard chasing grandpa's chickens ♪ chickens, chickens ♪ ♪ Spices slices Cuts and dices ♪ ♪ Gonna slash your grocery prices ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ Help you grow your garden good ♪ ♪ with recipies to suit your mood ♪ ♪ Try some grub you've never tried before ♪ ♪ Smash it with a wooden mallet going to educate your palette ♪ ♪ Right here in Farmer's Kitchen ♪ ♪ In Tim Farmer's Country Kitchen ♪ ♪ We gonna to cook something good now!

♪ >> Tim: Hello, and welcome to the Farmers' Kitchen.

We're the Farmers.

>> Nicki: That's right.

>> Tim: This is our kitchen.

Somebody asked us the other day, is your name really Farmer?

They were from out of state.

Yes, it really is and this is our own kitchen and we are cooking dinner.

>> Nicki: And I'm starving.

>> Tim: We are going to do surf and turf tonight let me tell you, we have been running here lately.

You are making me travel.

>> Nicki: I'm making you travel and fish.

>> Tim: And fish.

>> Nicki: It's awful.

>> Tim: She is a sweety.

Not only is she pretty but she is a sweety.

>> Nicki: I get to read and float around, I'm enjoying myself, too.

>> Tim: We have been doing the kayak thing and I've got a disease called the trout bug.

I have been three fishing a lot.

We went to Montana.

Beautiful, beautiful month Montana.

They call it big sky country.

Look at this sky.

I was walking back from the Madison river fishing looking at my fly, will I be able to use this tomorrow and the ground was suddenly blood red.

I thought whoops.

I'm going to hear a trumpet in a minute.

I looked up.

The sun was shining in the west shining on a thunder head in the east.

I ran in, grabbed the phone and clicked that.

Beautiful.

We stayed on the Madison river in a little cabin in the middle of nowhere.

>> Nicki: It was fun.

>> Tim: A horse and donkey were our friends.

>> Nicki: We fed them.

>> Tim: A beautiful, wonderful time.

We wish fished went to Yellowstone, saw geyser.

>> Nicki: And buffalo walked right by the car.

>> Tim: Elk, bear.

So many wonderful things.

We are blessed to live in such a beautiful country.

>> Nicki: And you fished at Yellowstone.

>> Tim: Caught some brown trout.

Caught a cut throat.

A couple rainbow a beautiful place.

Caught a bunch in the Madison.

Then we came back and went to the Cumberland tailwaters in Kentucky.

Caught several in the last couple of days and really nice ones.

We went to the south Halston river on the Virginia-tennessee border.

There were trout in there, Nicki.

I want to show you something.

Hold that up there, if you will.

Look at this.

This is why I've got the disease because there are fish-- this was a Kentucky fish I got.

>> Nicki: A nice fish.

>> Tim: A brown trout.

I had it mounted because it didn't survive the catching.

It got a hook in the gill.

Beautiful brown trout.

We'll have Raquel tell us about the different trout in Kentucky.

When you get one of these on a fly rod, and I was catching 24 inches into southeastern Montana .

Then I got hooked.

But tonight we are going to fix that.

There is nothing like going out and gathering your own food like mushrooms from the last show, whether it's deer hunting and it's bow season.

Look out the window and see deer out here.

This is a bonus.

We are cleaning out the freezer because we are going to put more venison in there and we found a tenderloin.

Is that beautiful?

So tonight we are doing surf and turf.

If you don't have venison, you can use beef.

If you don't have trout, you can order those online a lot of places.

Look at your local butcher shop and meat places.

You might find some trout that are frozen or fresh.

>> Nicki: Or take a trip.

>> Tim: Mrs. Farmer, I'll tell you where we are going is to start.

Let's start with cutting thin slices of lemon.

Bought to have lemon with your fish: Normally I let most of my trout go but I do like them if they're fixed properly.

I love to smoke them.

We did a smoked trout recipe.

That's my favorite way to have trout.

My old buddy Randall Gibson would take these and cut down the center and put potatoes, carrots, small cubed, celery, onion, and he would bake that in aluminum foil and season it with butter and different things.

And that was really good, too.

Tonight this isn't too far removed from your poached salmon that you like.

>> Nicki: I love poached salmon.

>> Tim: I know you do.

It will be close to that.

If you'll open him up.

Something I'm going to do.

Take a little mayonnaise.

The great thing about trout fishing, they're probably one of the easiest fish to clean.

>> Nicki: That was easy.

>> Tim: Really easy.

Just basically open them up, pull out the entrails and you are good to go.

I'll take a little salt, a little garlic.

A little pepper and a little bit of paprika and we put that mayonnaise in there and then two or three slices of lemon in there, as many as will fit.

I'm going to take a sprig of dill and lay that in there and lay it on the side.

Now what I'm going to do is I'm going to get my brush and take some mayonnaise and I'm just going to coat that fish.

Somebody might say it's looking at me.

But he can't see.

He's asleep.

>> Nicki: That's right.

>> Tim: I'm going to take some mayonnaise.

What that does, it really has a nice buttery taste that will melt down.

>> Nicki: It does have a buttery taste.

>> Tim: It's an adhesive as well and all the spices will stick to it.

We'll take the mayonnaise, put it on there and come back with salt, some pepper.

A little garlic.

Little bit of onion powder.

And a little bit of paprika.

Now what we are going to do is take some of the full slices of lemon, if you lay full slices on top of it.

You know what?

I got in the mail the other day, I have been thinking about buying one of these forever.

Tina and Gene king.

Isn't this perfect?

I'm going to do some dill first.

Oh Mrs. Farmer.

>> Nicki: How about four?

>> Tim: This is going to be like your poached salmon, white wine on the bottom of the roast pan so lit steam in there and let him get room temperature.

We don't want a cold, cold fish.

425° for probably a half hour.

We'll check the temperature when it's nice and flakey and make you a little bit of aioli type sauce.

And then some white wine in the bottom of the pan because it is a high temperature.

Half hour and it will all cook off.

Very carefully bring him up.

Set him in there.

Isn't that nice.

>> Nicki: That is beautiful.

>> Tim: Let's pop that in 425°.

Bottom rack so we can see.

And when you see the lemons start to turn brown.

>> Nicki: You know.

>> Tim: You know it's nice and flakey, time to roll.

Let's get our meat ready.

There is something about bringing in your own game to the tabling.

I have been doing it since I was a kid.

Got a little boost, 37 years ago, when I met Raul and he started showing me sauces and tricks.

The French chef, the amazing.

And he was an amazing guy.

But he showed me sauces and what to do with trout and venison and so on and so forth.

He was an inspiration and helped me out in my cooking.

>> Nicki: You are good with your sauces.

>> Tim: Thanks to hip.

Everybody learns from somebody.

He was the master.

I don't want to disguise the flavor.

We are going to make a mushroom sauce.

Reduce down but I want this to just have salt and pepper.

That's it.

We want it to have I a pink center.

We don't want it overdone and drizzle the reduction down over that.

We'll take this and we are going to cut up some grill sized medallions.

Is that not beautiful.

>> Nicki: It's beautiful.

>> Tim: We are just going to salt and pepper these.

That's it.

Just salt and pepper.

>> Nicki: That's good looking meat.

>> Tim: Isn't it though?

I went to look for mushrooms today and I didn't find anything that you could eat.

It's been a really mushroomy year.

>> Nicki: It has, isn't it?

>> Tim: You got to be careful.

You have to know what you are doing before you put them in your mouth.

Look at that beautiful venison.

>> Nicki: Good meat.

>> Tim: You know when you have a chest freezer, it's hard to find anything because you get in there and you dig around and stuff falls down in there.

But you do find some wonderful surprises like this.

So that's was we are going to do right there.

That's about it.

I'll tell you what, let's clean this up and be right back with a cleaner cooking area and pots and pans.

Mixing up some rice and I'm just digging this.

Look at this.

>> Nicki: You like that, don't you?

>> Tim: Boom, boom, boom.

This is really handy.

>> Nicki: It is nice.

>> Tim: For years I thought about getting one of these but that indentation really helps me out because it keeps everything in here.

So thanks to Tina and Gene for that.

What am I chopping this up for?

I'm going to make you your favorite aioli here.

Some mayonnaise, fresh dill and a little bit of lemon juice.

Everything is coming together here.

>> Nicki: It is.

>> Tim: And that's your goal.

Putting a puzzle together.

Have you to think ahead, when everything is going to be ready.

How long it takes.

So we got our lemon, our fresh dill.

We are going to put a little bit of stone ground mustard in here, Mrs. Farmer.

>> Nicki: I like that.

>> Tim: And I'm telling you what.

The simplest little things like this stills.

Man I got to get my butter ready to go.

If you'll cut me up some onions and shallots.

I'm going to cut my mushrooms here.

Two people cutting.

Man that works well.

>> Tim: I might have to steal that from you.

>> Tim: How about that?

>> Nicki: Half of a shallot and quarter of an onion.

>> Tim: We got our rice going over here.

>> Nicki: Try it.

That's good.

>> Nicki: Now once these onions start to get translucent, I'll throw the mushrooms in there.

I have had so many fishing adventures in my life.

Some of those adventures were with my old buddy Rick hill.

The artist for the Department of Fish and wildlife and he does a lot of stuff on the side as well.

Let's bring him in while this stuff is cooking up to talk about trout in Kentucky.

He's got some stuff I bet you don't know.

We have Rick hill back.

We love nature when we are out fishing we look around.

We brought mushrooms in.

We like to bring as much food in as we can.

But while we are out and about, we like to observe and we like to know which bird is making that particular call.

It walks you up to your environment and Rick is an outdoor wildlife artist.

He has been doing this all his life.

Award winning artist.

Still works for the Department of Fish and wildlife but he does other work as well.

Not too long ago, we were fishing in Alabama and I was catching a lot of spotted bass.

I wanted folks to know the different betweens between a spotted, large and small mouth.

Nicki has been really nice to me.

She has gone to mon tana Tennessee and all over the place fishing with me.

We have quite the fishery here in Kentucky.

Now most of these fish we don't eat but if occasionally one gets hung up and it dies,... well we are going to eat them.

But if you will, Rick, tell us the difference between these two fish, obviously this is a rainbow and this is a brown but tell us all about these fish.

>> Well, just a little bit about trout in general.

It's the basic fins of the dorsal and the trail but a fin like a catfish.

Now the rainbow trout origin is the west coast.

But they have been stocked in Kentucky for generations.

>> Tim: There are no indigenous trout to Kentucky, correct?

>> No.

It was thought at one time that the brook trout, we'll show that in a minute, was indigenous to Kentucky.

But the thought today is that it was more to the east and West Virginia, Virginia, and Appalachians and running up north and so not quite in Kentucky.

But really close.

>> Tim: We have a great fisheries in Kentucky but they need cold water, correct?

>> Yes.

I'm pretty sure trout like something in the 65° area F. it gets much warmer, it can't stay much warmer for very long.

It will become stressed.

Like I said, from the west coast, comes the rainbow been here and many places but the Cumberland River is where they get the biggest.

The tailwaters of lake Cumberland.

In the brown, the origin is Europe.

It has been here since the late 1800s.

One way to tell the difference is obviously the rainbow is famous for its rainbow colors.

A little bit of bluish and of course the Crimson, the red stripe down the side and lots of black spots.

Lots of dark spots on the tail and the dorsal as well.

On the brown, you have larger spots, include something red with halos around it.

But very little marketing on the tail.

When you catch young trout and you know, that often young trout are silvery and harder to tell when they don't have their colors like spawning colors.

And when they're young.

And sometimes even par marks if they're young.

Remember that there is very little spotting in the brown spot in the tail.

If you catch a silvery one and you are trying to tell, until you get to looking at the spots, that one way that you can tell and they get much better color at spawning time.

In the spring for the rainbow and for the brown, it's in the fall like September to December, usually in Kentucky when they really are the best, seems like to me, and from my experience, right around October.

>> The brookie.

>> The beautiful brookie.

I've got this painted as a breeding mail with beautiful colors and of course when they're young, they could be a little more light colored and silvery.

But actually the neat thing about a brook trout other than their habitat is they're not a true trout.

They're in the char family like a dolly or everyone has seen a lake trout up north.

One way you can tell, instead of a brown body in the brown trout with dark spots on the body, they have a dark body with light spots on the dark body.

That's one way to tell.

>> Tim: So I have copies within last couple of weeks down below in the tailwaters of Cumberland and they start stocking these several years.

>> I'm not sure the exact year but several.

>> Tim: Beautiful, beautiful, beautiful fish.

>> It's my favorite as far as coloration goes.

>> Tim: Thank you again, Rick for coming out and talking to the folks about our trouts.

>> Enjoyed it.

>> Tim: I've enjoyed fishing.

Thank you, Nicki for letting me go fishing a lot.

>> You are a lucky man.

>> Tim: And she even videos.

>> Putting up with you fishing.

I've been there.

>> Tim: Putting up with me, period.

Thank you, Rick.

>> Tim: All right Mrs. Farmer, I'll take my wonderfully chopped mushrooms.

>> Nicki: They're perfect.

You did a perfect cut.

>> Tim: I wish I could have found some mushrooms today in the woods.

>> Nicki: You tried.

>> Tim: If I brought any of those back that I did find, we wouldn't be in very good shape.

So I want to thank our buddy Rick hill for coming in and doing our naturalist notebook.

It's nice to know what's around you.

>> Nicki: I learned something.

I learned a lot.

>> Tim: Did you know that there are no native trout.

>> Nicki: I learned that today.

And the different, three different trout and beautiful colors.

>> Tim: They're stocked.

And most of those are raised down at the fish hatchery, if not all of them, in Jamestown.

We'll get these going a little bit.

We don't want to get them overdone and then we will come in with red wine.

>> Nicki: Smelling this.

Doing a Sammy and I'm smelling your fish, too.

I can't wait.

>> Tim: The fish is almost done.

We are going to come in with about a half cup of red wine.

And let that cook for a minute.

I'm going to come back with some beef broth.

About a half cup of that.

And a little bit... >> Nicki: That's good stuff.

>> Tim: I'll bring in all the salt we need.

And then we are going to let that reduce down.

One more thing we are going to do.

Normally, I would put currant gel necessity this.

The perfect blend for all this.

But Lori White sent me some stuff.

She is a friend of ours.

She's got strawberry and tomato jam, black pepper basil and balsamic vinegar.

>> Nicki: They're all delicious.

>> Tim: For this one we are going to use, she had a pineapple peach, a peach and tomato pepper jelly.

I don't even know what to do use each... >> Nicki: Ear all good.

>> Tim: Maybe the pineapple peach for a little sweet.

Thank you for that.

I'm trying to talk her into putting these on the market.

She is really good at knowing what to add to what to get that perfect taste.

Thank you again for that.

We will let that reduce down.

You know what else, Mrs. Farmer?

Let's go ahead and get some asparagus ready.

You are going to make this a little surprise side for this.

All we are going to do is sauté the asparagus with salt, pepper and a little garlic.

>> Nicki: Look at you with your cutter.

It's perfect.

>> Tim: I love it.

One arm guy found a new friend.

You know what?

While I'm doing this, want to make the Hollandaise sauce.

The last thing we have to do is grill this.

This is coming together nicely.

>> Nicki: What I'm going to do is create my own double boiler.

Then start with one tablespoon of butter and melt that down.

Once it's melted I'll add a tablespoon of flour and quarter teaspoon of salt and bring that together until it is bubbly.

Once it's bubbly.

A quarter cup of milk and that I'm going to make sure and let that go.

>> Tim: A quarter cup of what?

>> Nicki: Melk.

>> Tim: How did you spell that.

>> Nicki: M-e-l-k and then add half a cup of mayonnaise and two teaspoons of cider vinegar.

>> Tim: It's hot on the grill.

We are coming together really quickly.

Coming back now with sour cream, a dollop.

And then I'm going to take a little horseradish.

>> Nicki: I library horseradish I like horseradish.

>> Tim: That would be a teaspoon.

Here's what is going to happen.

Horseradish and sour cream here.

And then dress our plate up and come back out for great reveal.

We'll be right back.

♪ ♪ Some of the best fish ever was in the Korean restaurant in Hawaii and they serve aid whole fish like this.

It was smiling at me.

It was the best fish ever and then we had another one in a Chinese restaurant where the fish was fried.

It was a carp.

It was delicious.

So I don't know.

It's too beautiful to eat.

>> Nicki: That's a pretty dish.

>> Tim: That's a pretty dish.

Your homemade hollandaises sauce.

Where do we start?

>> Nicki: I don't know.

>> Tim: Let's try a piece of the steak.

Let me show you a secret here.

When it's done and it's done properly, it will lift right off the bone.

See that there, I'm going to take this off right here and I want you to dig in there.

Going to pull the skin back.

And I want to you grab a piece of meat off and dip into your aioli sauce.

>> You know I love trout.

>> Tim: Look how beautiful.

>> Nicki: Wow.

>> Tim: You love your trout don't you.

>> Nicki: I love trout.

That's the best I've ever had.

I like that.

We'll get crazy in a minute.

You can lift the back bone off and make it boneless.

>> Nicki: Easier to eat.

>> Tim: But I want to try a piece of the meat and the asparagus.

>> Nicki: I'm going to pick it up with my fingers.

Is that okay?

>> Tim: Oh my.

Not sure which is the best.

>> Nicki: It's all delicious.

You know what I like about this?

The mayonnaise.

People use egg but this is mayonnaise it's got a really good flavor.

>> Tim: All this is so easy to make.

So delicious.

We are going to tear this up.

But this, with that little bit of jelly, a little bit of heat.

We taste the flavors that the we like in a reduction.

Mushroom has a nice earthy flavor and mixes with the red wine, the boullion, the familiar flavor of the sauce he made, and herb jelly with a little heat.

It's so nice.

We love going out into the field and bringing our food home.

Now we don't do that very often.

You can do it with beef.

You can buy your trout or any other kind of fish you want.

>> Nicki: This was all you.

>> Tim: This was all in the woods or on the water.

>> Nicki: Perfect.

>> Tim: And when you bring it home yourself, there is something special about it.

Time for us to shut the cameras down and us become animals!

When the cameras are off, we don't even use forks.

We just... aaah.

Beautiful, wonderful meal.

Came in from the woods.

Off the water and the only thing you need is a hunting and fishing license.

>> Nicki: That's right.

>> Tim: It's all about.

>> Nicki: Good times.

>> Tim: Good friends.

>> Nicki: And really good eats.

>> Tim: See you next week on "Tim Farmer's Country Kitchen."

>> Nicki: This is so good.

♪ ♪ >> To order a cookbook, email TimFarmerCK@gmail.com