Thursday, July 10, 2014

Trout Amondine with Amaretto

Trout and almonds are a classic.   It has been a dish that's been around for a long time.  This recipe is one from a class I teach a couple of times a year.  Traditional Trout Amandine has a fussy breading technique with flour, egg wash, and nuts.  Here I just brown the nuts and make them part of the sauce, rather than part of the breading.
2 boneless trout
1/4 cup flour, seasoned with salt and pepper
4 tablespoons of butter
1/4 cup sliced almonds
2 tablespoons amaretto
Zest and juice of 1 lemon
Minced fresh parsley
Pat the fish dry and dredge in the seasoned flour.
Heat 2 tablespoons of the butter in a sauté pan.  Sauté the fish for about 2 to 3 minutes, depending the size and thickness of your fish, on both sides, starting with the flesh side.
Wipe the pan out and melt the remaining butter, add the nuts and brown.
Add the Amaretto and turn the heat off.  Add the lemon and parsley and pour the sauce over the fish.

Tuesday, July 01, 2014

Grilled Shellfish with Tequila Chorizo Butter

This is a beautiful appetizer for Summer.  Perfect to nibble on while enjoying a Margarita or Mojito.

18 clams, scrubbed and cleaned
18 mussels, scrubbed and cleaned
18 shrimp, peeled and deveined
1 link Mexican Chorizo, casing removed
2 to 3 cloves of garlic, minced
1 jalapeno pepper, minced
1/4 cup minced onion
1/4 cup tequila
1/4 cup butter
Juice of 1 lime
Fresh cilantro and lime wedges for garnish

In a sauté pan melt the butter and brown the sausage breaking it up into chunks.  Add the garlic, onion, and jalapeno and cook for a minute or so to soften the vegetables and thoroughly cook the sausage.

Add the tequila to the pan and boil off the alcohol.  Reserve the mixture until the shellfish are grilled.

Place the shellfish on a medium hot grill and cook until the shells open and the shrimp are done.  Remove the shellfish to a large bowl, being careful to collect all the juices in the bottom of the shells.

Toss the grilled shellfish with the tequila chorizo butter, fresh lime juice, and garnish with the cilantro and lime wedges.