Paprika Pan Fried Trout

Trout remains one of farmed fishing best kept success secrets. Trout has been ‘farmed’ here on long island for a long time. The Cold Springs Harbor hatchery has been active for 100 years now. The even host there own ‘catch and keep’ program in the waters around Cold Spring Harbor. So, what would be a simple way to handle your trout… how about a Smokey Paprika pan fried fillet.

 

Here’s what you’ll need:

  • 1 or 2 Trout fillets
  • 2 ounces butter
  • 1 plate of all-purpose flour
  • Dash of smoky paprika
  • Salt and pepper to season the flour

 

Mix a dash of smoky paprika with a table spoon or two of flour and place that on a plate.

Dredge the trout fillets through the four and season with a little salt and pepper.

Heat a pan over a moderate high heat and melt the butter. Turn down the heat; do not let the butter burn. Toss the fillets in and listen to the sizzle.

Wait just a minute or two to flip the fillets once the flesh firms up.

Give the fish another minute or two then plate them up.

Serve with fresh veggies and perhaps some skillet potatoes.

pan fried trout

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Blueberry Basic Pancakes

I know! Now it’s something completely different. Let me share a bit of breakfast as I’ve just picked up a pint of blue berries on sale for two bucks. So, blueberry pancakes for breakfast, lunch, brunch, or late night with a scoop of maple walnut ice cream. These are just the basic pancake batter. We’ll get our fancy on later.

Here’s what you’ll need:

  • 2 c. sifted all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 2 tbsp. sugar
  • 1 egg
  • 1 1/2 c. milk
  • 3 tbsp. oil
  • 1/2 pint blueberries
Mix together the flour baking powder, salt, then sugar. Whisk this all together. Then add egg, milk, oil and whisk this into a nice batter. Then add the blueberries.
Ladle out the batter onto a medium hot griddle and cook till bubbles freely form on the surface. Then flip that cake and cook till golden.
Keep going till the batter is gone and you’ll have a little stack of goodness.

National Apple Pie Day

Mother’s Day is national Apple Pie Day… go figure! So, in keeping with the holiday, here’s my contribution to the nation’s apple pie recipe repository. All you need is a touch of the natural maple sugar and a drizzle of natural maple syrup.

Here’s what you’ll need:

  •  1 ready made pie crust ( ok, so I cheat a little)
  • 3/4 cup granulated sugar
  • 1/4 cup maple sugar
  • 2 Tbsp REAL maple syrup
  • 2 Tbsp. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 3 lb. Granny Smith apples, peeled, cored, and thinly sliced (8 cups)
  • 2 Tbsp. butter, cut up
  • 1/4 cup whipping cream
  • 1–2 tbsp. milk
  • 1 Tbsp. raw sugar

In a large mixing bowl combine granulated sugar, maple sugar, maple syrup, flour, cinnamon, salt, and nutmeg. Add apples; toss to coat. Transfer to pastry-lined pie plate. Dot with butter and pour whipping cream over filling. Trim edge of crust even with edge of pie plate.

On the lightly floured surface, roll out remaining pastry to a 12-inch circle. Cut an “x” or a design in the center of the pastry. Place pastry over filling in pie plate. Seal and crimp edges. Cut small slits in top of crust, if desired. Brush with milk and sprinkle with raw sugar. Place pie on a foil-lined baking sheet. To prevent overbrowning, cover pie edges with foil.

Bake in a 375° oven for 40 minutes. Remove foil from edges. Bake for 25 to 30 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack.

Enjoy this with your Mom!

Now for Something Completely Different

Let me start this by saying that I’m not really a baker, but I play one on TV… not really. There is however a love of trying new things. I remember watching Good Eats, and Alton Brown was showing how to make a blueberry buckle. Well, I’ve come across this peach buckle recipe that looks so good I’m going to try to make this.

That being said… here’s what I’ll need:

  • 1 stick of unsalted butter
  • ¾ cup plus 2 tbsp sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 ¼ cup all purpose flour
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp baking powder
  • ½ cup sliced almonds
  • 4 cups diced pitted peaches (about 1 ½ pounds)

Preheat oven to 350 degrees. Butter up a 10 inch cast skillet.

In a large bowl cream the butter and 1/3 cup of sugar. Until fluffy, then add eggs and vanilla, beat to combine.

Assemble your dry team; whisk together the flour, baking powder, salt. Then with a mixer on low speed, gradually mix this dry team into the fluffy creamed butter mixture. Then, fold in your peaches.

Spread this batter into the buttered skillet. In a small bowl combine the cinnamon, almonds, and the remaining sugar. Sprinkle this over the batter and pop it in the oven.

Bake for about 45 to 50 minutes… then let it cool for about 20 minutes.. then enjoy the whole thing in one big sitting! Or not really…

Valentine’s Day 6 Days To Go

With a week to go until Valentine’s Day, I’m posting a couple of recipes. This is the second in the series… I like serials, and cereal, but that’s another story. Today’s toast is a chocolate-orange heart warmer, and to seal the deal, a couple of chocolate-orange cookies.

Here’s what you’ll need:

Drink:

  • 1 1/2 oz Godiva Chocolate Liqueur
  • 1 oz. Grand Marnier
  • 1 oz. Orange Juice

Shake these together then pour into a champagne saucer filled with crushed ice.

Desert:

  • 3/4 cup butter softened
  • 2/3 cup granulated sugar
  • 2/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 4 teaspoons freshly grated orange peel or finely chopped candied orange peel

Preheat oven to 375°.

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. On low speed beat in flour, cocoa, baking powder and salt. Stir in orange peel..

Spray cookie scoop with vegetable pan spray and drop onto ungreased cookie sheet. Bake 9-12 minutes. Remove from sheet and cool on wire rack. Sprinkle with powdered sugar just before serving.

If you don’t think cookies will melt her heart… wait till tomorrow’s post.