One of my favorite moments in The Nightmare Before Christmas is when Sally prepares a care package meal for the forlorn Jack Skellington as he ponders the enchantment of Christmas, tucked high away in his tower above Halloween Town. Rather than just serving a fish bone, my interpretation of this meal involves wok-frying trout in peanut oil. My basic recipe was inspired from Bobby Flay's, featured on the CBS Early Show, which can be found here. When my oil is first hot, I add Mai Fun noodles (thin rice sticks) to the wok. Within seconds these are magically puffed, and I remove them to drain while I carefully add my battered trout to the hot oil. I like to make use of vegetables I have on hand in my produce drawer for a quick fresh salad -- shredded Savoy cabbage for me this time -- and thinly sliced bell peppers, green onion, carrot strips and cilantro, which I lightly mix with a splash of olive oil from Jose Andres Foods, a "half splash" of sesame seed oil, and a sprinkle of rice wine vinegar to taste. Once I am satisfied with the flavor profile of the dressed base salad, I toss in a handful of the rice noodles, place the drained hot fish on top, and garnish with a drizzle of the Fiver Pepper-Ginger Sauce. Paired with a YuleSmith Winter Imperial Red Ale from AleSmith, I would gladly accept a lovingly constructed picnic basket full of these goodies any time!