Dinner

4 December 2010

Trout with Red Cabbage, Jimica & Chipotle Slaw

Grilled Butterflied Trout

with

Red Cabbage, Jimica and Chipotle Slaw

Sautèed Brussles Sprouts with Shallots

Brown Rice

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Trout from Bon Appetit December 2010

I can’t find boneless trout very often, particularity whole boneless. So I deboned it myself, tedious and you loose some meet, but it works. Get bigger trout if possible. these were plus or minus of a half pound. The bigger one worked better. Then flatten it out, looks like a flat fish now. Nice presentation too.

Brussels were leftover from 11/24, recent Cooking Light recipe.

7 November 2009

I have lots of leftover Grilled Corn and Chile Relish so I did spicy hot shrimp again to go with it.

Sauteed lots of garlic in olive oil in a big skillet. Then added a pound of peeled and devined 16-20 wild caught American shrimp. Tails still on. There was no vein to speak of but slitting these big guys gives them some more area for flavor pick up. Shrimp this large that are not farm raised in Asia are hard to come by. Since the marketing department picks what the size designation is don’t be fooled by that. “Large” is usually tiny. They would then have to call 16-20’s Super Giant Collasus Jumbo’s. Tri-State Seafood calls them 16-20.

I added Tropical Pepper Company’s Crushed Chili (sic) Pepper Sauce to the pan as a finisher and served over the heated Corn and Chile Relish. So good! We ate all of them.

4 November 2009

One of our favorites, with lots of Four Pepper Corn crushed on the outside. This time I used white instead of red wine, just because there was no red wine open and I think it lost something.

The Herbed White Beans are a very nice side.