Grilled Rainbow Trout

This trout recipe can be done on a barbecue or in an oven. I do the trout in an oven and I have to tell you, these come out real nice.

INGREDIENTS

• 3 Lbs. rainbow trout fillets


• 2 Tbsp. butter


• 1 Lemon


• 1/2 Cup French salad dressing


• Salt and pepper (to taste)

Place the trout onto heavy aluminum foil. Dot with butter and squeeze the lemon on to the fish. Spread with salad dressing then salt and pepper to taste (remember the salad dressing will have salt in it).

Wrap the foil around the fish fillet and seal tightly.

Place the trout "package" on a hot grill or in a 350F preheated oven. Cook for 10 to 15 minutes, until flaky. Exact cooking time depends on the thickness of the fish.

Remove fish from the foil and serve.

Simple Manicotti

A friend of ours loves manicotti but I regret to say I've never made it for him..... but I will one day. This recipe is simple to make and is pretty tastey.

INGREDIENTS

• 1 1/2 Lbs. ground beef


• 2 Cups spaghetti sauce


• 1 Tbsp. onion powder


• 1 Tsp. salt


• 1/2 Tsp. pepper


• 1 Cup shredded mozzarella cheese


• 14 large manicotti (cooked and drained)

In a large skillet, cook beef over medium-high heat until no longer pink. Remove from heat and drain off excess fat.

Stir in 1 cup spaghetti sauce, onion powder, salt and pepper. Cool for 5 minutes setting 1/2 cup of sauce mixture aside.

Add cheese to the remaining meat mixture and stuff into manicotti shells. Arrange shells in a greased 13 inches x 9 inches x 2 inch baking dish.

Combine remaining spaghetti sauce and reserved meat mixture and pour over shells.

Bake, uncovered, at 350 degrees, for 10 to 15 minutes or until heated through.

Twice Baked Potatoes

Need a change from regular baked potatoes? These are easy to make and taste fantastic.

INGREDIENTS

• 4 Medium baking potatoes (scrubbed clean)


• 4 Strips bacon (chopped)


• 2 Shallots (finely chopped)


• 1/2 Cup milk


• 2 Tbsp. butter


• 3/4 Cup cheddar cheese (shredded)


• 2 Tbsp. parsley (chopped)


• Salt and pepper to taste

Preheat the oven to 350 F . Prick the potato skins all over with a fork. Bake in the oven for about 45–50 minutes, until tender. A trick to firmer skins, just before placing them in the oven, coat the potatoes with a light layer of olive oil.

Meanwhile, cook the bacon in a frying pan over medium-high heat about 4 minutes. Add the shallots and cook until they soften, about 1 minute more.

Cut the cooked potatoes in half, horizontally. Using a spoon, scoop out the flesh into a large bowl. Reserve the hollowed-out skins and place in a lightly oiled baking dish.

Mash the potato with a potato masher. Add the milk and butter, and beat until smooth. Stir in the Cheddar and bacon mixture along with the parsley. Season with salt and pepper.

Spoon the mixture back into the potato skins and bake for 20–25 minutes, or until the filling is heated through and golden on top.

Serve hot with extra chopped parsley or extra cheese sprinkled on top, if desired.

Wild Mushroom Soup

One of the nicest things you can do for a recipe is to add mushrooms. Pizza, almost all Asian dishes, omelettes, beside a steak, etc. It's endless what goes good with mushrooms. Get the idea I like them? Here's a simple soup recipe that packs a lot of flavour.

INGREDIENTS

• 1 Lb. fresh morels or boletus mushrooms (dried can be substituted)


• 3 Cups chicken stock


• 1 Cup heavy cream


• 2 Tbsp. all-purpose flour


• 2 Tbsp. Unsalted butter (softened)


• Salt and pepper to taste

If using dried mushrooms, plump them in the stock for about 1 hour before cooking.

In a large heavy saucepan, place the stock and the mushrooms over moderate heat. Bring to a simmer and continue to cook for about 15 minutes. Drain the mushrooms, reserving the stock. Strain the stock through a double thickness of dampened cheesecloth and return it to the saucepan.

Coarsely chop the mushrooms in a food processor, pulsing 4 or 5 times. Do not puree; they should be chunky. Return the chopped mushrooms to the stock and add the cream. Bring to a simmer over moderately low heat. Combine the flour with the butter and whisk into pot.

Season to taste with salt and pepper and cook for about 10 minutes, or until the flour dissolves.

Serve immediately.

Beef Wellington

One of the hardest meals I made years ago was Beef Wellington. Luckily, over the years I've been able to improve the end result. Hope you like it.

INGREDIENTS

• 2¼ Lb beef tenderloin


• Salt and pepper (to taste)


• 2 Tbsp olive oil


• 3 Tbsp butter


• 2 Shallots (finely chopped)


• 1 Garlic clove (minced)


• 9oz Mushrooms (finely chopped)


• 1 Tbsp brandy


• 17.3oz box thawed frozen puff pastry


• 1 large egg, beaten (to use for glazing)

Preheat the oven to 425°F (220°C). Season the meat with salt and pepper. Heat the oil in a frying pan over high heat. Add the beef and cook, turning often, about 5 minutes. Place the beef on a rack in a roasting pan. Roast for 10 minutes. Let cool.

Meanwhile, melt the butter in a frying pan over medium heat. Add the shallots and garlic and cook, stirring, for 2-3 minutes, until just softened. Add the mushrooms and cook 4-5 minutes more, stirring occasionally, until the juices have evaporated. Add the brandy and boil for 30 seconds. Let cool.

Roll one pastry sheet and trim into a rectangle 2in (5cm) larger than the beef fillet. Place on a baking sheet and prick well with a fork. Bake 12-15 minutes, or until crisp and golden. Let cool, then trim any uneven edges with a serrated knife.

Place the pastry rectangle on a baking sheet. Spread 1/3 of the mushroom mixture down the center. Place the beef on top and spread the remaining mushroom mixture on top. Roll out the remaining pastry sheet large enough to cover the beef. Brush the exposed edge of the pastry with beaten egg. Place the rolled dough over the beef, tucking and pressing the dough to the baked pastry base to adhere.

Brush with beaten egg. Decorate with pastry trimmings, and brush again. Make a slit in the center. Bake about 30 minutes, until 130°F for rare.

Let stand for 10 minutes before serving.

Fish Chowder

There's nothing like a good fish stew or chowder and this is an easy one to make. For the fish in this, a good firm fish such as cod, haddock or hake is ideal.

INGREDIENTS

• 1 Cup onion (chopped)


• 4 Cups potatoes (peeled and cubed)


• 1 Tbsp. salt


• 1/8 Tbsp. pepper


• 5 Cups raw fish (cut into 3/4-inch cubes)


• 1 Qt. boiling water


• 2 Cups milk


• 1 Cup half-and-half


• 1 Tbsp. parsley or chives

Add potatoes, onions, salt and pepper to water. Cook about 10 minutes until vegetables are soft but not completely cooked. Reduce heat to med-high.

Add fish and cook for 10 minutes. Add milk and cream, stir and heat 15 minutes longer. Do not boil as it will curdle. Serve sprinkled with either parsley or chives.

Easy Fish Batter

Years ago, there was a fish and chip chain in Canada reputed to be connected to the late British/American entertainer Arthur Treacher. While I can't say if the shops are still in business in the U.S., I haven't heard of any left in Canada. The recipe for the following fish batter is said to be the recipe that was used in Treacher's Fish & Chip outlets. True or not, all I know is I have used it for awhile now and it is very good.

INGREDIENTS

• 3 Lb fish fillets (cod or haddock are best)


• 2 Cups all-purpose flour


• 3 Cups pancake mix


• 3 Cups club soda


• 1 Tbsp. onion powder


• 1 Tbsp. seasoned salt


• Oil (for deep-frying)

Dip moistened fish evenly but lightly in the flour. Dust off any excess flour and allow pieces to air dry on waxed paper for about 5 minutes.

Combine pancake mix with club soda to the consistency of buttermilk (not too thick or too thin). Add onion powder and seasoned salt.

Dip floured fillets into batter, shake off excess then place into preheated oil (425 degrees) in a heavy saucepan. Cook about 4 minutes per side.

Arrange on cookie sheet and keep warm in 325 degree oven untill all pieces are done. Serve with fries and coleslaw.