Friday, July 31, 2009

Trout a la Meuniére (Trout in a Brown Butter Sauce)

Over the past few months, I've been heading down to the "third coast" (Texas gulf coast) to go fishing. Recently, I've been luck enough to bring home some nice speckled trout (spotted sea trout). Now that I have fresh trout filets in my freezer, I've been trying to find ways to prepare them. Here are some of the recipes I've tried so far. By the way, many of these recipes start with recipes from Chef John Folse's Encyclopedia of Cajun and Creole Cuisine.

You can buy it on Amazon here

To start with, you need to pan sauté the trout. You can bread or not, depending on preference.

Pan Sautéed Trout

6 (7) ounce filets trout
½ cup oil
2 cups rice flour (or other flour if you can't find rice flour)
1 cup egg wash (1 egg, ½ cup milk, ½ cup - blended)
salt and pepper to taste

In a heavy bottom sauté pan, heat oil over medium high heat. Season flour and trout to taste using salt and pepper. Dip trout fillets in egg wash and then in flour and sauté in hot oil three to five minutes on each side until golden brown. Remove and keep warm.
Once you have sautéed the fish, you have your choice sauce.

Meuniére Sauce
(Continued from trout recipe)
1 pound butter
juice of 1 lemon
In the same skillet, melt butter over medium-high heat until it browns around the edges of the pan. Squeeze in lemon juice, and add minced parsley. Serve over sautéed trout.

Megan's Secret Banana Pudding

Megan's Secret Banana Pudding

2 small boxes of French Vanilla pudding - follow recipe on box
1 small can of sweetened condensed milk
1 small package of cream cheese
1 medium tub of cool whip
2 bananas
Vanilla Wafers

Let cream cheese soften and mix with condensed milk. Make pudding per package directions and mix with cream cheese. Add cool whip until pudding is nice and light. Layer 9x11 pan with wafers and banana then pudding, then wafter and banana and pudding. This will make a lot of pudding!

(I only add 2 bananas to the whole pan because I don't like an overwhelming banana flavor, and I add a lot of cool whip to make it really light and fluffy.)

Sweet Potato Crunch

Sweet Potato Crunch

3 c mashed sweet potatoes
1 c sugar
½ tsp salt
½ stick margarine
½ tsp vanilla
½ tsp cinnamon
2 beaten eggs
½ c milk

Topping
1 c brown sugar
⅓ c flour
⅓ – ½ stick butter
1 c chopped nuts

Mix ingredients and spread in 9x13 baking dish.
Cover with topping.
Bake 30-35 min 350°

Coca Cola Cake

Coca Cola Cake

2 c flour
21/4 c sugar
2 sticks butter
2 tbsp cocoa
1 cup coke
1 tsp soda
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 c buttermilk
optional:
11/2 c small marshmallows

Put flour and sugar in bowl; in saucepan, heat butter, coke, cocoa just to
boiling point. Pour over flour/sugar mixture; beat slightly. Add buttermilk,
soda, eggs, vanilla, and salt. Beat well. (Add marshmallows and stir. Batter
will be thin and marshmallows will float.) Pour into well greased and
floured oblong pan. Bake at 350 degrees for 30-35 minutes.

Icing (chocolate)
1/2 c butter
6 tbsp coke
1 tbsp cocoa
1 box sifted confectioner's sugar
1 cup chopped nuts
1 tsp vanilla

Combine 1st three ingredients. Heat to boiling point. Pour over sugar and
add remaining ingredients.

Popeye's Buttermilk Biscuits

Popeye's Buttermilk Biscuits

2 cups bisquick
1/2 cup sour cream
1/2 cup club soda

Roll in flour or bisquick, cut into size of biscuits desired. Melt generous amount of butter on bottom of pan. Bake 15 minutes @ 475 degrees.

*For more flavor, add cheddar cheese and crumbled breakfast sausage (cooked) to batter.

Yield: 6 or 8 biscuits

Monkey Bread

Monkey Bread

2 loaves white bread, uncooked (freezer section of grocery store)
1 stick melted butter (add more if needed)
2 cup sugar
2 tablespoons cinnamon

Thaw bread dough overnight in refrigerator. When soft, use kitchen scissors to cut it up into one inch pieces. Dip dough into melted butter, then roll around in sugar/cinnamon combination until covered.

Line bottom of a bundt pan and then start to layer in evenly. Cook at temperature recommended on dough packaging for about one hour until golden brown and hard on the top. Remove from oven and flip over on to a larger platter. Let sit with pan on top for a few minutes while the sweet mixture runs down the bread.

Hershey Cheesecake

Hershey Cheesecake

3 c. Hershey’s Milk Chocolate Chips (approx 1 ½ 11.5 oz. Bags)
3 (8 oz.) pkg. cream cheese, softened
1 ½ c. sugar
4 Tbsp. unsweetened cocoa powder
2 dashes of salt
4 eggs
1 tsp. Vanilla
Oreo Crust*

Melt chocolate bar in top of double boiler over hot water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt. Add to cream cheese mixture. Beat in eggs and vanilla. Add melted chocolate bar. Beat just until blended. Do not over beat.
Pour into Nut Crust. Bake at 325° for 70-80 minutes. Without opening door, turn off oven. Cool in oven for 30 minutes then remove. The center should not jiggle very much. The longer you leave it in, the more firm it gets. Drizzle melted chocolate bar over the top. Cool in refrigerator for 8 hours. **I allowed it cool on the counter for about 30 minutes then removed the spring form ring to keep it from sticking to the sides while cooling.

* Oreo Crust
2 ½ c. Oreo Cookie Crumbs (use a little less than half of a 15 oz. box of the crumbs for a 9 ¾” pan)
4 Tbsp. sugar
½ c. melted butter

Combine crumbs and sugar. Add melted butter. Mix well. Press crumb mixture into bottom and up sides of 9 ¾” spring-form pan. **(Pan size is your preference. The smaller the pan, the thicker the cake. You may need to adjust your cooking time accordingly.)