We had this last night for dinner and the flavours are truly amazing. It is not difficult to prepare so give it a go at the earliest time.
- 1/4 cup minced onion
- 1/4 cup butter
- 1 1/2 lbs. peeled and deveined shrimp
- 1/2 lb. mushrooms, sliced
- 1 tbsp. flour
- 1 1/2 cups sour cream (not the light variety), room temperature
- 1 tsp. salt
- white pepper, to taste
- 1 tbsp. butter
- 1/4-1/2 cup cream (if needed)
In a large frypan saute the onion in 1/4 cup butter until softened.
Add the shrimp and saute for 4-5 minutes until pink and just cooked. Transfer the mixture to a heated dish, and keep warm.
In the same skillet add 1 tbsp. butter and add the mushrooms. Saute over a medium high heat until browned. Sprinkle flour in and cook for another 2 minutes. Reduce the temperature and now stir in the shrimp mixture, sour cream, salt and pepper, stirring for another 2-3 minutes until the shrimp is heated through. Here is where you may need to add the cream, to ensure a smoother sauce. Just DO NOT BOIL.
Add some broad noodles or rice and spoon the mixture over (equally portioned, of course). Pass the crisp green salad and the evening is yours.
If you wish, enjoy a glass of chilled white wine as well. YUM!!!!
It is that time again (and in some parts of Canada all year long) to brush off the bbq and get ready. This will really awaken your taste buds and you will wonder why you haven’t eaten this one more often. Well now you can.
- 3 tbsp. dark brown sugar
- 1 1/2 tsp. paprika
- 1/2 tsp. cayenne pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- kosher salt and freshly ground pepper to taste
- 1 1/2 lbs. trout, skin removed, cut into large chunks
- 1/2 cup plus 2 tbsp. panko bread crumbs
- 1 1/2 tbsp. canola oil (if needed for frypan)
- 6 Brioche buns, toasted
- 2 ripe avocados, thinly sliced for garnish
- 1 1/2 cups mixed greens
To make the trout burgers, start by mixing the herbs together with the brown sugar, salt and pepper and set aside.
In a mixer with a steel blade attached, pulse the trout only until finely chopped.
Transfer to a bowl and mix in the panko crumbs and oil. Divide into 6 equal sized portions and shape into burgers. Season both sides with the seasoning mix and set aside.
As these burgers are on the fragile side, be REALLY careful on the grill or maybe place in a cast iron frypan that has the oil in it. Cook about 4 minutes each side, flipping only one time.
To assemble, make the herb spread first.
- 8 oz. room temperature cream cheese
- 1 tbsp. lemon juice
- 2 tbsp. chopped fresh dill
- 2 tbsp. finely chopped Italian parsley leaves
- 1 tbsp. finely chopped fresh basil leaves
Mix this all together until smooth. Now continue on by spreading the bottom of each toasted bun with this and add the burgers on top. Now, with the top bun set the avocado slices and some greens. Put them together, serve with either French fries or a fresh, chilled salad and, of course, a glass of chilled white wine.
It doesn’t get any better than this, Enjoy!
I love trout and this is a really tasty dish to serve. It is so easy to put together you will probably mark this as a favourite of your household.
- 1 trout fillet about 1 1/2 – 2 lbs.
- 1 pound asparagus (the thinner stalks are best), remove the tips
- 1/4 cup creme fraiche
- 3 tbsp. finely chopped fresh dill
- zest of one lemon
- 2 sheets puff pastry, room temperature
- salt and pepper to taste
- 1 lightly beaten egg, for the glaze
Skin and bone the trout and set aside. Heat the oven to 450 degrees
Cut the ends off the asparagus and peel the stalks.
Stir together the creme fraiche*, dill and lemon zest, season with salt and pepper and set aside.
Lay out 1 sheet of puff pastry and roll it large enough to place the trout.
Brush the edges 1 1/2 inches of both sheets of pastry with the egg wash. Lay the out the trout like inside a picture frame and place the asparagus on top of the trout (like pencils). Lay the top sheet of pastry over like a very large ravioli and press the edges together with the tines of a fork.
Make a couple of slits on the top to allow steam to escape and brush the entire pastry with the egg wash and bake for about 20 minutes, until it becomes puffed and golden in colour.
Remove from the oven and let stand for about 5 minutes before slicing to plate. This is also delicious at room temperature.
Did I say tasty? OMG! Is it ever.
*Note: To make creme fraiche use 1 cup whipping cream and 3 tbsp. sour cream. Stir together until well combined.
This is one of Don’s recipes for the trusted barbeque. It is very, very tasty.
- 1 whole trout (on the larger size)
- 8 garlic cloves
- pinch of salt
- 4 tbsp. fine herbs
- 2 tbsp. minced dried tomato
- 1 small tomato, minced
- 1 1/2 tsp. dill weed
- 1/4 cup good olive oil
Chop the garlic very fine and combine with the remaining ingredients and store in the refrigerator overnight.
When ready to use, oil the grill.
Cut the fish on the side so it can be stuffed but do not separate. do not cut the skin. Fill with 1/2 of the mixture. Place skin side down on the bbq at a low temperature for 12-15 minutes. Fill with the remainder of the mixture and bbq on medium until done (5-10 minutes).
Cut into fillets and serve with a lovely green salad, warm brioche buns and a chilled glass of the grape.
Wow! This is really tasty and you will enjoy it many times.
When the weather isn’t exactly BBQ time, then this is a wonderful way to cook whole salmon in the oven. Don did this yesterday, and we loved it.
- 1 4-8 lb. wild salmon, scaled and cleaned
- 2 tbsp. olive oil
- pinch of kosher salt
- pinch of ground pepper
- 1 mini orange, thinly sliced
- 6 sprigs of fresh dill
- 4 sprigs of fresh parsley
- 5 cloves of garlic, peeled
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
With paper towels, pat dry both the inside and outside of the fish.
Sprinkle both sides with salt and pepper.
Stuff the inside with the orange slices, ill, parsley and garlic and tie the fish closed with cooking twine.
Bake in the oven for about 20-25 minutes until an internal temperature has reached 130 degrees. Note: if fish is quite thick, it may be a few minutes longer.
Remove from the oven and turn the broiler on,, then place the fish back in the oven and broil for about 3 minutes. (just don’t burn it). Remove from the oven, discard the garlic, herbs, etc.
Slice the fish, place on a serving plate and let everyone help themselves. (For your information, w served with asparagus and corn on the cob (cut in halves).
It was yummy and I really liked the light ‘fishy’ taste. This worked.
Last night Don made Fish and Chips and I have to be honest….they were THE best yet. So we agreed no more ordering in. You might be surprised at one of the ingredients but, boy oh boy, it worked.
- 3 large russet potatoes
- vegetable oil for deep frying
- 1 1/4 cups flour
- 2 tsp. baking powder
- kosher salt
- 1/4 tsp. cayenne pepper
- 1/2 bottle chilled n.a beer
- 1 1/2 lb. skinless cod fillets, cut into 4 fillets
- Malt vinegar, lemon wedges for serving
Slice the potatoes lengthwise into 1/4 inch sticks. Add to the ice water as you work. Let sit for 30 minutes and lift out, rinsing well and patting really dry.
Preheat oven to 350 degrees. Heat about 4 inches of oil in a large frying pan until a thermometer reaches 280 degrees. Add half the potatoes and fry until just tender but no colour. Remove with a slotted spoon to a paper lined plate. Repeat with the remaining potatoes then turn the temperature up to 365 degrees.
Whisk together the dry ingredients, using only 3/4 cup of flour, with the beer until MOSTLY smooth. Let sit for about 5-6 minutes to thicken up.
Set a rack on a rimmed baking sheet. Season the fish with salt and working in two batches, dredge the fish in the remaining 1/2 cup of flour, then dip into the beer batter, letting the excess fall off. Fry until crisp and golden brown (about 4 minutes). Transfer to the rack and place in the oven to stay warm.
Increase the temperature of the oil for 380 degrees. Working in two batches again. fry the potatoes until golden brown, about 2 minutes. Drain on a paper lined plate. Finish the second batch and then plate and serve.
OMG!!!!n So yummy.
Don made this for dinner one night last week and we are all still praising this dish. It is more than awesome and, trust me, you will love it.
White Wine Sauce
- 1 tbsp. butter
- 1 tbsp. olive oil
- 4 cloves minced garlic
- 1 cup white wine
- 1 cup whipping cream
- 1/4 cup Parmesan cheese, shredded
- 2 tbsp. capers, drained
- 1 tsp. freshly squeezed lemon juice
- pinch of salt
8 oz. spaghetti
1 lb. medium sized scallops (about 16 and completely thawed, if frozen).
pinch of salt
2 tbsp. olive oil
In a medium skillet, heat the butter, oil and garlic on medium heat, cooking for about 60 seconds until it becomes transparent.
Add the wine and bring to a boil. Boil for a couple of minutes until the wine has reduced to approximately half.
Add the whipping cream and cheese. Bring just to the boil and reduce to a simmer. Cook this for a couple of minutes, stirring constantly until it begins to thicken.
Remove from the heat and add the capers and lemon juice, add a pinch of salt and pepper. Keep covered.
Cook the pasta to al dente. Drain and add to the sauce, stirring to combine.
Season with a pinch of salt
Heat the oil in a large skillet on high just until hot but not smoking. Oil should not be smoking, just rolling around the skillet.
Add the scallops but do not over crowd.
Sear on one side for 4 minutes until they are a golden colour. Please do not move the scallops around in the beginning.
Turn the scallops to the other side and cook for just 2-3 more minutes.
Remove from the heat immediately and transfer the scallops to a plate immediately.
Add the cooked scallops to the spaghetti / sauce and reheat gently, just to warm up. Serve immediately.
If you insist, you can lick the plate. These are sooooo darn delicious.
Yum…..this is a super, duper recipe for trout and sooo easy to prepare, bake and, of course, eat.
- 1/2 cup pure maple syrup
- 1/4 cup mustard
- 1/2 cup good olive oil
- 1 tsp. vanilla
- 2 tsp. minced garlic
- 1 tbsp. fresh rosemary, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. salt
- 1 tsp. sweet paprika
- pinch pepper
- 4 trout portions
Combine everything into a large, sealable container and add the trout. Toss to coat well. Seal and place in the refrigerator for about 4 hours.
Remove the trout from the marinade and discard the marinade. Place in a baking dish and bake in a 425 degree oven for about 7-8 minutes or until done.
Serve with a fresh potato salad and crisp green salad or garlic mashed potatoes and fresh corn. Simply add a warm dinner roll and a glass of the chilled ‘stuff’ and you have a wonderful meal.
While at Costco a week or so ago, I bought a bag of shelled pistachios as I was making a few desserts that required them, then I thought why not use the trout fillets we have on hand as well. We did and they were delicious.
- 6 trout fillets, skin removed, bones as well
- 3 tsp. Dijon mustard
- 1/2 cup coarsely ground pistachios (toasted)
- green beans, steamed
- white rice
- lime wedges
Place the trout on a parchment lined baking sheet. Brush the mustard over the tops and sprinkle liberally with the nuts, pressing to make sure they adhere.
Preheat oven to 425 degrees and bake for about 13-14 minutes or until the fillets flake easily.
Place a fillet on each plate, add white rice, a lime wedge and, of course, beautiful steamed green beans, sprinkled with some pistachios.
Serve with warm dinner rolls and a glass of chilled white wine. Yippee!
I know, after 6 weeks or so of the ‘same old, same old’ meals, give this one a go. It is quite easy and certainly delicious. No one will mind being safe at home.
- 3/4 lb. fresh asparagus, trimmed and cut in 2 inch lengths
- 1/2 lb. scallops and shrimp
- 1/4 lb. boneless skinless chicken breast
- 1 tbsp. cornstarch
- 1 egg white, beaten
- pinch of salt and pepper
- 2 tbsp. cooking oil
- 2 tsp. minced fresh ginger
- 3/4 cup chicken broth
- 2 tbsp. oyster sauce
- 1 tbsp. fish sauce
- 1 tsp cornstarch dissolved in 2 tsp. water
Bring a saucepan with water to a boil and add the asparagus, cooking until tender (about 2 minutes). Drain and set aside.
Cut the seafood and chicken into 1/2 inch cubes, dredge with the cornstarch, egg white and salt and pepper.
Place a wok over high heat until hot. Add the oil and swirl to coat the sides. Add ginger and cook, stirring for 10 seconds. Add the seafood and chicken and stir fry for about a minute, Add the broth, sauces and bring t a boil. Add the cornstarch solution and cook, stirring until it thickens. Add the asparagus and toss to mix.
- 2 x 6 inch metal strainers
- cooking oil
- 1 large potato, peeled and shredded
- 1 tsp. cornstarch
- pinch of fennel seeds
Heat cooking oil in a wok used for deep frying to 30 F degrees. Rinse the shredded potato under cold water and squeeze to remove as much of the water as possible. Pat dry with a paper towel. Toss the potato with cornstarch.
Dip the strainers into the oil to coat them. Line one strainer with potato to about 1/4 inch thickness. Nest the second strainer on top and immerse them into the oil. Deep fry until golden brown. Remove from the strainers and drain on paper towels.
Fill immediately with the seafood and serve with a beautiful green salad and, of course, a glass of your favourite beverage.
I love trout and this is such a quick and easy dinner to prepare, I thought you would like it and trust you make it quite often.
Preheat your oven to 425 degrees and make sure the rack is in the center. Tear off 4 large pieces of parchment. It should be large enough to double wrap the bundles.
- 3 tbsp.butter, room temperature
- 2 tbsp. of minced dill and parsley (both of these herbs or one only) your choice.
- zest of 2 limes
- 1 tsp. fresh lime juice
- pinch of salt
- 4 skinless trout fillets
- 12 spears of asparagus, washed and cleaned
- 2 tbsp. drained capers
- 8 thin slices of lime
- salt and pepper to taste
In a bowl combine the butter, minced herbs, zest and juice. Mix really well and set aside.
In the center of each parchment paper, set a trout fillet, place 3 slices of asparagus against the side of the fillet. Top the fillet with 1/4 of the capers, 2 slices of lime. Top each with a quarter of the butter mixture and season with salt and pepper.
Pull the sides of the paper up and matching the ends, fold over and over until it rests tightly on the fillet, Twist the remaining ends and tuck under the fillet. Make sure it is well sealed so you don’t lose any steam.
On a baking dish place the bundles and set on the center rack in the oven. Start cooking for 12 minutes. Then adjust according to the size and thickness of the fillet. Do not overcook. It should flake easily. To test this, gently unwrap one of the bundles. The internal temperature should be around 140 degrees.
Remove from the oven and let sit for about 5 minutes. Place on dinner plates and let your guests CAREFULLY open each bundle and take in the wonderful smells that will be released. Simply remove the paper and discard. Add a beautiful crisp salad, warm dinner roll and a glass of your favourite white wine.
Life doesn’t get much better than this.
When we were at the New Orleans School of Cooking, this was the second dish our Chef, Pat, made for us. It was delish for sure.
- 3 lbs. peeled shrimp
- 1 stick butter (1/4 lb.)
- 1/2 c. flour
- 1 – 16 oz. can tomato sauce (canned, crushed or diced)
- *1 cup onions, chopped
- *1 cup celery
- *1 cup green pepper, chopped
- 1 tbsp. garlic, chopped
- 1/2 cup parsley, chopped
- 3 bay leaves
- 3 cups chicken stock
- 1 tbsp. dark brown sugar or best is Steen’s Cane Syrup
- 4 thin lemon slices
- 1/2 tsp. basil
- 1/2 tsp. thyme
- 6 cups cooked rice
- 1 cup green onion, chopped (only is you must)
- crab boil to taste
Melt butter and slowly add the flour stirring over medium heat until lightly browned. It should only be the colour of peanut butter, no darker. Remember this is a light roux.
Add the onion, green pepper, celery and garlic. Saute the vegetables until they begin to turn transparent.
Add the stock, tomato sauce, bay leaves, brown sugar or syrup, lemon slices, Joe’s Stuff, basil and thyme. Simmer all this for about 15 minutes.
Add the parsley and shrimp during the last 5 minutes of cooking. Serve over rice.
This will make enough for 8-10 people.
Note: The three items with a * are called the trinity in cooking terms.