Friday's Recipes (6/26/09)
Pan Seared Bucksnort Trout with Rosemary, CaramelizedOnions, Vine ripe Cherry tomatoes and Lemon Zest 4 trout filletsCherry tomatoes 16 each, Green Onions 1 bunch, chopped garlic 1 TBLSP, chopped rosemary 1 TBLSP, lemon 1 each juice and zest, balsamic vinegar 1/2 cup, white sugar 2 TBLSP, whole butter 4 TBLSP, salt and pepper to taste. Heat olive oil in sauté pan, sprinkle trout with chopped rosemary, salt and pepper. Cook for 2 minutes on each side, remove form pan add garlic and slightly brown, add all remaining ingredient except butter and cook for 1 minute, turn off heat and stir in butter.Pecan Crusted Bucksnort Trout with Smokey Mountain Bacon and Shoe Peg Corn
4 trout fillets
Seasoned bread crumbs 1 cup, toasted pecans 1 cup, Dijon Mustard 1 TBLSP. Brush light coat of mustard on fish then pan sear 2 minutes on each side, remove from pan. Shoe peg corn 2 cups, diced red onion ¼ cup, diced red pepper ¼ cup, chopped cilantro ¼ cup, heavy cream 1 cup. Sautee onion and peppers, add corn, cilantro and heavy cream reduce for 4 minutes, season with salt and pepper.Wildhorse Brew Beer Battered Bucksnort Trout
4 trout fillets, skin removed
Hushpuppy Mix, add your favorite beer until it make a thick batter, dip fish in batter and deep fry until golden brown.
Cast Iron Skillet Cake with Grilled Peaches
4 TBSP Unsalted Butter,1/2 Cup Light Brown Sugar, 3 Large Egg Yolks, 1/2 Cup Sour Cream, 1 tsp Vanilla,1 1/2 Cups Sifted Cake Flour (all-purpose works well), 3/4 Cup Sugar, 3/4 tsp Baking Powder, 1/4 tsp Baking Soda 1/4 tsp Salt,9 TBSP Unsalted Butter (must be softened) Preheat oven to 350*TO MAKE THE CAKE BATTER
In a medium bowl, lightly combine egg yolks, about 1/4 of the sour cream, and the vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using hand mixer) and beat for 1 1/2 minutes. Scrape down sides of bowl. Gradually add egg mixture to batter in 3 batches beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides. Place butter and brown sugar in skillet and melt in oven, add batter. Bake for 15 minutes or until golden brownLeave the skillet in place one or two minutes
4 trout fillets
Seasoned bread crumbs 1 cup, toasted pecans 1 cup, Dijon Mustard 1 TBLSP. Brush light coat of mustard on fish then pan sear 2 minutes on each side, remove from pan. Shoe peg corn 2 cups, diced red onion ¼ cup, diced red pepper ¼ cup, chopped cilantro ¼ cup, heavy cream 1 cup. Sautee onion and peppers, add corn, cilantro and heavy cream reduce for 4 minutes, season with salt and pepper.Wildhorse Brew Beer Battered Bucksnort Trout
4 trout fillets, skin removed
Hushpuppy Mix, add your favorite beer until it make a thick batter, dip fish in batter and deep fry until golden brown.
Cast Iron Skillet Cake with Grilled Peaches
4 TBSP Unsalted Butter,1/2 Cup Light Brown Sugar, 3 Large Egg Yolks, 1/2 Cup Sour Cream, 1 tsp Vanilla,1 1/2 Cups Sifted Cake Flour (all-purpose works well), 3/4 Cup Sugar, 3/4 tsp Baking Powder, 1/4 tsp Baking Soda 1/4 tsp Salt,9 TBSP Unsalted Butter (must be softened) Preheat oven to 350*TO MAKE THE CAKE BATTER
In a medium bowl, lightly combine egg yolks, about 1/4 of the sour cream, and the vanilla. In a large mixing bowl, combine the dry ingredients and mix on low speed for30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until dry ingredients are moistened. Increase to medium (high speed if using hand mixer) and beat for 1 1/2 minutes. Scrape down sides of bowl. Gradually add egg mixture to batter in 3 batches beating for 20 seconds after each addition to incorporate ingredients and strengthen structure. Scrape down the sides. Place butter and brown sugar in skillet and melt in oven, add batter. Bake for 15 minutes or until golden brownLeave the skillet in place one or two minutes
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