Chef's Salad with Trout Skin "Bacon"

Okay, I know this goes way into some peoples' weird zone, but I think you should try it anyway.
We got a donation of lake trout from a friend, and quick cured it with salt and sugar.  Fried skin side down first, the skin became crispy, and actually pulled right off the fillets like a shingle after they were flipped.  I love the skin, Ruth hates it, so instead of wasting it, I cut it into slices, and topped a salad with it.  Dare you to try it next time you've got some fresh fish.

Ultimate veggie stir fry

Fresh Veggies are finally available again!  Being so remote, we've gained an appreciation for how much we take fresh fruits and vegetables for granted.  This was a reactionary recipe that we came up with after a long, hard winter with basically not much but meat and potatoes to eat.

2 medium onions
1 cup baby carrots
1 stalk celery
1 small head red cabbage
8 dried shiitake mushrooms
2 dried wood ear mushrooms
4 yuba sticks, re-hydrated
2 bunches broccoli
garlic salt, to taste
soy sauce, to taste
oyster sauce, to taste

 Add the veggies in order from hard to soft, reserving the cabbage for last.  Stir fry over high heat, and season with garlic salt, soy sauce and oyster sauce to taste.  It was loaded with flavor, and a welcome change from the colon clogging past 5 months.

Bacon Burgers

All the ground beef in our new home town is VERY lean.  This leads to some very dry burgers.  Here's the solution we came up with: put the bacon IN the patty.

3 lbs ground beef
12 oz bacon, very thinly sliced
1 tsp garlic powder
1/2 tsp ground black pepper

Mix thoroughly and form into patties.  I crusted mine with crushed black pepper.  We put them on onion rolls with havarti and tomato.  AMAZING.