Some friends came over for dinner last night. I cooked them trout.
Somebody I know went fishing up in Wyoming or Idaho or some such state
and brought back a passel o' frozen fishies which he kindly shared
with me. Here's how I cooked them:

I sweated some mushroom slices with chopped garlic in olive oil. When
they were cooked through, I added lemon juice and chervil and chopped
parsley. I let the mix cool to room temp and stuffed it into the
cavities of the trout and fired up the pit.

I got it good and hot. Way hot. Using lump charcoal and pecan twigs,
I coaxed the temperature up to 450 F. and set the trout in the cooking
chamber. Talk about hot smoked fish. Oh yeah. It was done in mere
minutes. It was also very good.

Other stuff on the menu included a Mexican style coctel de camarrones
(sp?), a huge green salad, and oven roasted cauliflower (tosed with
oil, salt, smoked paprika, and pepper).

Nobody in Cow Hill ate better.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

In article >,
Michael Odom > wrote:

> Some friends came over for dinner last night. I cooked them trout.
> Somebody I know went fishing up in Wyoming or Idaho or some such state
> and brought back a passel o' frozen fishies which he kindly shared
> with me. Here's how I cooked them:
>
> I sweated some mushroom slices with chopped garlic in olive oil. When
> they were cooked through, I added lemon juice and chervil and chopped
> parsley. I let the mix cool to room temp and stuffed it into the
> cavities of the trout and fired up the pit.
>
> I got it good and hot. Way hot. Using lump charcoal and pecan twigs,
> I coaxed the temperature up to 450 F. and set the trout in the cooking
> chamber. Talk about hot smoked fish. Oh yeah. It was done in mere
> minutes. It was also very good.
>
> Other stuff on the menu included a Mexican style coctel de camarrones
> (sp?), a huge green salad, and oven roasted cauliflower (tosed with
> oil, salt, smoked paprika, and pepper).
>
> Nobody in Cow Hill ate better.
>
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Sounds wonderful.. :-)
Trout has a delightfull flavor, the only thing I don't like about it is
all those very fine bones.

Does making fillet's out of it take care of that?

K.
--
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

Katra wrote:

> Sounds wonderful.. :-)
> Trout has a delightfull flavor, the only thing I don't like about it is
> all those very fine bones.

Trout is indeed very tasty. I usually find that the bones come out very
easy. We used to have a trout farm a few miles from here where I could get a
freshly killed and gutted trout. I should have asked about them filleting
them. One time we had friends come over and I had l planned to cook trout
stuffed with shrimp and crab meat. It turned out nicely, but I realized
when I went to stuff them that it would be so much better if they had
already been deboned. I am not good at boning raw fish and it took more
than an hour to do that part of the preparation.



>
> Does making fillet's out of it take care of that?

The worst fish I ever had for bones was white fish. My wife bought some
fillets last year and there was a bone or two in every fork full.

"Dave Smith" wrote in message
>
> The worst fish I ever had for bones was white fish. My wife bought some
> fillets last year and there was a bone or two in every fork full.

The worst I have ever had is shad. Mainly, shad is prized for its roe;
since the flesh is riddled with tiny bones. I have cooked it with a tiny
amount of water for 8 or 9 *hours* at the very lowest heat in a foil-lined
frying pan; the bones have then dissolved (got the recipe from a real
expert). I seldom buy it, though, since its future looked bleak - a nearby
dam prevented the fish from getting upstream to breeding grounds. They've
now built a fish ladder and the fish is slowly coming back.
Taking the prized roe and discarding the fish didn't exactly help, either.
:-(

Dora

On Sun, 03 Oct 2004 12:02:15 -0500, Katra
> wrote:

>In article >,
> Michael Odom > wrote:
>
>> Some friends came over for dinner last night. I cooked them trout.
>> Somebody I know went fishing up in Wyoming or Idaho or some such state
>> and brought back a passel o' frozen fishies which he kindly shared
>> with me. Here's how I cooked them:
>>
>> I sweated some mushroom slices with chopped garlic in olive oil. When
>> they were cooked through, I added lemon juice and chervil and chopped
>> parsley. I let the mix cool to room temp and stuffed it into the
>> cavities of the trout and fired up the pit.
>>
>> I got it good and hot. Way hot. Using lump charcoal and pecan twigs,
>> I coaxed the temperature up to 450 F. and set the trout in the cooking
>> chamber. Talk about hot smoked fish. Oh yeah. It was done in mere
>> minutes. It was also very good.
>>
>> Other stuff on the menu included a Mexican style coctel de camarrones
>> (sp?), a huge green salad, and oven roasted cauliflower (tosed with
>> oil, salt, smoked paprika, and pepper).
>>
>> Nobody in Cow Hill ate better.

>Sounds wonderful.. :-)
>Trout has a delightfull flavor, the only thing I don't like about it is
>all those very fine bones.
>
>Does making fillet's out of it take care of that?
>
>K.

I find that the flesh flakes easily off the spine and ribs. I'm not
that bothered by the bones. There are some tiny bones in the flesh
some times, but it's not much of a bother for me.

I forgot to mention in the OP that I made a sort of pesto from
garlic-infused olive oil, spinach, roasted poblano, lemon juice, and a
little bit of mayo. The sauce was a nice complement to the smokey
fish.

I also forgot to mention that dessert was a small serving of persimmon
and lemoncello smoothie in a martini glass.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

In article >,
Dog3 <dognospam@adjfkdla;not> wrote:

> Dave Smith >
> :
>
> > Katra wrote:
> >
> >> Sounds wonderful.. :-)
> >> Trout has a delightfull flavor, the only thing I don't like about it
> >> is all those very fine bones.
> >
> > Trout is indeed very tasty. I usually find that the bones come out
> > very easy. We used to have a trout farm a few miles from here where I
> > could get a freshly killed and gutted trout. I should have asked about
> > them filleting them. One time we had friends come over and I had l
> > planned to cook trout stuffed with shrimp and crab meat. It turned
> > out nicely, but I realized when I went to stuff them that it would be
> > so much better if they had already been deboned. I am not good at
> > boning raw fish and it took more than an hour to do that part of the
> > preparation.
> >
> >
> >
> >>
> >> Does making fillet's out of it take care of that?
> >
> > The worst fish I ever had for bones was white fish. My wife bought
> > some fillets last year and there was a bone or two in every fork full.
> >
> >
>
> GAWD. Try a different fish monger. I've never had much of a problem with
> fish bones on any fish I've purchased. I love trout and I use white fish
> in soups. I think trout has one of the best flavors of any fresh water
> fish. I do like blue gill but I like it fried. Oh hell, I forgot about
> salmon. Dammit, I like it all.
>
> Michael <- feed me

Mmmm... Fresh pan fried bluegull. :-d

Best fish in the world imho!!!
After I catch them, I just gut and scale, and pan fry them whole with
very light spicing. They are so tasty, they are more than worth the
bones and those are not too bad IMHO!

I think I'll go spearfishing soon.

K.
--
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Michael Odom >
> :
>
>> On Sun, 03 Oct 2004 12:02:15 -0500, Katra
>> > wrote:
>>
>>>In article >,
>>> Michael Odom > wrote:
>>>
>>>> Some friends came over for dinner last night. I cooked them trout.
>>>> Somebody I know went fishing up in Wyoming or Idaho or some such
>>>> state and brought back a passel o' frozen fishies which he kindly
>>>> shared with me. Here's how I cooked them:
>>>>
>>>> I sweated some mushroom slices with chopped garlic in olive oil.
>>>> When they were cooked through, I added lemon juice and chervil and
>>>> chopped parsley. I let the mix cool to room temp and stuffed it
>>>> into the cavities of the trout and fired up the pit.
>>>>
>>>> I got it good and hot. Way hot. Using lump charcoal and pecan
>>>> twigs, I coaxed the temperature up to 450 F. and set the trout in
>>>> the cooking chamber. Talk about hot smoked fish. Oh yeah. It was
>>>> done in mere minutes. It was also very good.
>>>>
>>>> Other stuff on the menu included a Mexican style coctel de
>>>> camarrones (sp?), a huge green salad, and oven roasted cauliflower
>>>> (tosed with oil, salt, smoked paprika, and pepper).
>>>>
>>>> Nobody in Cow Hill ate better.
>>
>>>Sounds wonderful.. :-)
>>>Trout has a delightfull flavor, the only thing I don't like about it
>>>is all those very fine bones.
>>>
>>>Does making fillet's out of it take care of that?
>>>
>>>K.
>>
>> I find that the flesh flakes easily off the spine and ribs. I'm not
>> that bothered by the bones. There are some tiny bones in the flesh
>> some times, but it's not much of a bother for me.
>>
>> I forgot to mention in the OP that I made a sort of pesto from
>> garlic-infused olive oil, spinach, roasted poblano, lemon juice, and
>> a little bit of mayo. The sauce was a nice complement to the smokey
>> fish.
>>
>> I also forgot to mention that dessert was a small serving of
>> persimmon and lemoncello smoothie in a martini glass.
>>
>>
>> modom
>
> What, no booze? There is no justice.
>
> Michael
>

Lemoncello is a liqueur. Need it boozier?

--
It's me, Baker!

In article > ,
Dog3 <dognospam@adjfkdla;not> wrote:

> Katra >
> :
>
> > In article >,
> > Dog3 <dognospam@adjfkdla;not> wrote:
> >
> >> Dave Smith >
> >> :
> >>
> >> > Katra wrote:
> >> >
> >> >> Sounds wonderful.. :-)
> >> >> Trout has a delightfull flavor, the only thing I don't like about
> >> >> it is all those very fine bones.
> >> >
> >> > Trout is indeed very tasty. I usually find that the bones come out
> >> > very easy. We used to have a trout farm a few miles from here where
> >> > I could get a freshly killed and gutted trout. I should have asked
> >> > about them filleting them. One time we had friends come over and I
> >> > had l planned to cook trout stuffed with shrimp and crab meat. It
> >> > turned out nicely, but I realized when I went to stuff them that it
> >> > would be so much better if they had already been deboned. I am not
> >> > good at boning raw fish and it took more than an hour to do that
> >> > part of the preparation.
> >> >
> >> >
> >> >
> >> >>
> >> >> Does making fillet's out of it take care of that?
> >> >
> >> > The worst fish I ever had for bones was white fish. My wife bought
> >> > some fillets last year and there was a bone or two in every fork
> >> > full.
> >> >
> >> >
> >>
> >> GAWD. Try a different fish monger. I've never had much of a problem
> >> with fish bones on any fish I've purchased. I love trout and I use
> >> white fish in soups. I think trout has one of the best flavors of
> >> any fresh water fish. I do like blue gill but I like it fried. Oh
> >> hell, I forgot about salmon. Dammit, I like it all.
> >>
> >> Michael <- feed me
> >
> > Mmmm... Fresh pan fried bluegull. :-d
> >
> > Best fish in the world imho!!!
> > After I catch them, I just gut and scale, and pan fry them whole with
> > very light spicing. They are so tasty, they are more than worth the
> > bones and those are not too bad IMHO!
> >
> > I think I'll go spearfishing soon.
> >
> > K.
>
> You are evil and bringing back my childhood. I loved fishing. My uncle
> would take us up north, Lake Sallie if I recall. I *think* it was
> Minnesota. We'd fish and eat. It was good.
>
> Michael

There is nothing quite like fresh fish right out of the water eh? ;-)

When mom and dad used to take us camping as kids, we would "boondock"
camp near a stream with trout in Colorado. Mom would toss a line in the
water, then come back and start the fire. She would fry bacon first,
check the line periodically and bring in the fresh trout. They would be
killed, gutted/cleaned and put straight into that pan of bacon grease!

Once the fish and bacon were done, she fried eggs in the resulting
grease.

Oh. My. God.

Talk about wonderful childhood memories!!!!!! :-d

K.
--
Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

On Sun, 03 Oct 2004 23:43:08 -0000, Dog3 <dognospam@adjfkdla;not>
wrote:

>Michael Odom >
:
>
>> I forgot to mention in the OP that I made a sort of pesto from
>> garlic-infused olive oil, spinach, roasted poblano, lemon juice, and a
>> little bit of mayo. The sauce was a nice complement to the smokey
>> fish.
>>
>> I also forgot to mention that dessert was a small serving of persimmon
>> and lemoncello smoothie in a martini glass.
>>
>>
>> modom
>
>What, no booze? There is no justice.
>
>Michael

The wine flowed like -- um -- wine.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

"Dog3" <dognospam@adjfkdla;not> wrote in message
4...
>
> What, no booze? There is no justice.

Whattya off the hootch so you need to live vicariously??

Jack Proxy

On Mon, 04 Oct 2004 11:08:48 GMT, "Jack Schidt®"
> wrote:
> "Dog3" <dognospam@adjfkdla;not> wrote in message 4...
> > What, no booze? There is no justice.
>
> Whattya off the hootch so you need to live vicariously??

It does have the added benefit of not feeling peaked the next
morning...

(...But, as any true gentleman does, modem was sure to correct the
oversight by later providing that the there was wine and it flowed
like "wine.")

The Ranger

In article > , Dog3
<dognospam@adjfkdla;not> wrote:
(snip)
> You are evil and bringing back my childhood. I loved fishing. My uncle
> would take us up north, Lake Sallie if I recall. I *think* it was
> Minnesota. We'd fish and eat. It was good.
>
> Michael

There's a Lake Sallie near Detroit Lakes in MN. HTH.

OB food: Not a sallie, but. . . .
<http://www.joyofbaking.com/madeleines.html>

OTOH, if Sallie's on your mind. . .
http://www.cdkitchen.com/recipes/rec...Dip37258.shtml

http://www.recipehound.com/Recipes/Recipes2/5821.html
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:
(snip)
> You are evil and bringing back my childhood. I loved fishing. My uncle
> would take us up north, Lake Sallie if I recall. I *think* it was
> Minnesota. We'd fish and eat. It was good.
>
> Michael

There's a Lake Sallie near Detroit Lakes in MN. HTH.

OB food: Not a sallie, but. . . .
<http://www.joyofbaking.com/madeleines.html>

OTOH, if Sallie's on your mind. . .
http://www.cdkitchen.com/recipes/rec...Dip37258.shtml

http://www.recipehound.com/Recipes/Recipes2/5821.html
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> Michael Odom >
> :

> > I also forgot to mention that dessert was a small serving of persimmon
> > and lemoncello smoothie in a martini glass.
> >
> >
> > modom
>
> What, no booze? There is no justice.
>
> Michael

Lemoncello.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> Michael Odom >
> :

> > I also forgot to mention that dessert was a small serving of persimmon
> > and lemoncello smoothie in a martini glass.
> >
> >
> > modom
>
> What, no booze? There is no justice.
>
> Michael

Lemoncello.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

In article > , Dog3
<dognospam@adjfkdla;not> wrote:

> Michael Odom >
> :

> > I also forgot to mention that dessert was a small serving of persimmon
> > and lemoncello smoothie in a martini glass.
> >
> >
> > modom
>
> What, no booze? There is no justice.
>
> Michael

Lemoncello.
--
-Barb, <www.jamlady.eboard.com> Updated 9-22-04; Fairs Fare tab.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.