In case you haven’t figured me out yet, I really love trout so here is a delish recipe to make.
- 4 trout fillets
- Olive Oil for coating
- pinch of coarse salt and lemon pepper
- 4 peaches, ripe and peeled,
- 3 tbsp. honey
- 1/2 cup ricotta cheese
- toasted pistachios for garnish, finely chopped
Pat the fillets dry with a paper towel then lightly massage each one (both sides) with the olive oil. Sprinkle each one with a pinch of salt and lemon pepper. Turn the barbecue on to a medium heat.
Place the fish on the grill, skin side down. Add the peaches, cut side up and drizzle with honey. Close the lid and cook for the fish for about 4-5 minutes until the fish is opaque through. When this is done, the peaches should be caramelized. If they are not, remove the fish from the grill, cover with foil to keep warm and cook the peaches a little longer. As you plate, quarter the peaches and sprinkle with the cheese and nuts.
To serve, plate the fish, add a crisp garden variety salad, warm rolls. It doesn’t get any better.
Smoky Pistachio Stuffed Mushrooms
This is a perfect summer snack to serve company (even family). It is yummy, easy to make and tastes wonderful.
If you don’t have untreated cedar planks at home, be sure to pick up some at the store. This is what gives the smoky flavour.
- 30 white mushrooms, dusted, stems removed
- 1/2 cup Asiago cheese
- 2 water packed artichoke hearts, drained, finely chopped and then pat dry
- 1/4 – 1/2 cup softened cream cheese
- 1/3 cup green bell pepper, finely chopped
- 1 egg, beaten
- 1 garlic clove, grated
- 1/4 cup pistachios, skinned and finely chopped
- 2 tbsp. finely chopped Italian parsley
- 1 cedar plank, soaked 1 hr. in water
While the plank is soaking in water, With a small spoon, scrape out the gills from the mushrooms.
Stir together the Asiago cheese, artichoke hearts, cream cheese, egg, garlic and green pepper. Stuff the caps equally, making sure to slightly flatten the tops.
Arrange the mushrooms (filling side up) on the plank, top with the pistachios. If grilling, use a medium high heat and then close the lid, grilling until they are tender and bubbling. About 15-18 minutes. If using an oven, turn up to 425 degrees and cook for about 18 minutes. Watch so they don’t burn.
Remove from the plank, arrange on a plate, sprinkle with the chopped parsley and serve.
You will be given many ooohs and ahhhs.
Angel Food with Lime and Pistachios
I sometimes like simple and by using an angel food mix, the rest is a total breeze.
Bake the cake according to the instructions and invert to cool. Everyone knows not to butter the cake pan. If you do, it won’t rise up and will fall out when you invert the pan to cool.
Lime Syrup and Glaze
- 4 tbsp. fresh lime juice, divided
- 1/2 cup unsalted, shelled pistachios, chopped fine
- 1/2 cup icing sugar
Combine the sugar and 3 tbsp. lime juice in a small saucepan. Stir over a medium heat until the sugar dissolves. Brush syrup all over the top and sides of the cake. Immediately press the pistachios into the top and sides, pressing lightly for the nuts to adhere.
Stir the powderd sugar with the remaining 1 tbsp. of lime juice until completely smooth. Drizzle over the top of the cake, letting some slide down the sides. Let stand until it sets (about 10-15 minutes).
Transfer to a pretty plate and slice. No licking the plate either.
YUMMY!
Chocolate Pots
These are so delightful, you will be making it and often…you’ll see.
- 1 1/2 cups milk
- 2 cups dark chocolate chips
- 2 eggs, beaten
- 1/4 cup sugar
- pinch of salt
- Whipped cream
- finely chopped pistachio nuts for garnish
Heat milk to just boiling. Combine the rest of the ingredients in your blender and carefully add the hot milk, blending on low speed. Blend for one minute or until completely smooth.
Pour into 6 little cups and chill at leat two hours before serving.
Pipe whipped cream on top and sprinkle with the chopped nuts.
Good grief, my mouth is watering as I type this. Sooooooo yummy!!!!