Trout Amandine

Trout Amandine

The Best Trout Amandine

Trout Amandine is a classic recipe and it just so happens that I live near one of the most popular fly fishing spots in the nation.  You can pull Rainbow, Browns and Cut Throat Trout from several different rivers that are only minutes away from my house.  And, believe me, this recipe will dress to impress any fan of any of those fish.  I’d even dare say that the preparation of this fish can be easily done with Salmon too; at least the way I do it.

Trout Amandine

Prepare Trout Amandine

For Trout Amandine, I’ll cut and slice a whole cleaned fish, then marinate it in buttermilk, season with salt and pepper, then stuff it with lemon slices and a seafood medley.  At this point you can choose to grill, bake or pan fry the fish.  In this video recipe, I take it to the grill but you can do what you prefer.  After I cook for 5 minutes, I’ll carefully flip the fish over and prepare the topping which consists of fresh ground Almonds, butter, Amaretto and squeeze from a fresh lemon.  I brown the almonds in a pan with some melted butter just before I add the Amaretto and lemon juice and cook over medium low heat till it lightly caramelizes.  By then it’s time to pull the Trout off the grill and smother with the caramelized sauce.

Be sure to check out my Grilled Halibut, Smothered Salmon and my Blackened Chipotle Tilapia recipes!

Grilled Trout Amandine Ingredients:

1 whole Trout
1/2 cup Butter Milk
1 lemon, sliced
2 sprigs fresh Thyme
2 sprigs fresh Parsley
2 sprigs fresh Dill
Kosher Salt and Pepper to taste
Melted Butter for basting

Amandine Sauce
1 tbsp Butter
1/4 cup Almonds, chopped or sliced
2 oz Amaretto

Cook fish over medium heat for 4 to 5 minutes on each side and serve with the Trout Amandine Sauce.

Trout Amandine
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Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine
Trout Amandine

Fried Crab – Jonah, Dungeoness or Blue Crabs

Fried Crab

The Best Fried Crab

Fried Crab can be found all over the world.  Traditionally, it’s usually soft shell crab, like blue crabs, that are fried but the truth is, you can fry just about anything.  Most of my experience with Fried Crabs have been at buffets and Cajun restaurants in the south.  It’s real popular to put the majority of the breading over the meat from the body of the crab.  I think mostly because the meat is already exposed, once the cavity shell has been removed, and you just sink your teeth right in and get a bight.

Fried Crab

Jonah Fried Crab Recipe

Normally, for this Fried Crab recipe, I would use soft shell crabs but they aren’t available to me right now, unfortunately.  I did find some Jonah crabs, however, which are the East coasts answer to the West’s Dungeoness Crab.  They’re typically a little bit smaller than the Dungeoness and therefore a little cheaper as well.  I picked up these two bad boys for just under $7 bucks.  So you really can’t go wrong picking up a half dozen or so for frying.

Also, if you’re interested, be sure to check out a few relatable recipes I think you’ll enjoy.  My King Crab Legs tutorial is phenomenal because I teach you how to peal the legs so quickly that your mouth never stops chewing between bites.  My Stuffed Lobster recipe is one of the most amazing dish’s you’ll ever lay your eyes on; also incredible.  And my Thai Red Curry Shrimp Recipe is easy and it’s to die for.

Fried Crab Ingredients:

6 to 8 Whole Crabs
1 stick Melted Butter
1 Garlic Clove, chopped

Egg Wash
1 egg
2 tbs milk
2 tbs Hot Sauce

Dry Mix
1/2 cup Plain Bread Crumbs
1/4 cup Potato or Corn Starch
1 1/2 tsp Crab Boil Seasoning

Oil for frying

Cook at 375 degrees Fahrenheit for only 2 to 3 minutes and enjoy your Fried Crab.

How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta

How to make Pasta

 

How to Make Pasta Tutorial

I’ve been wanting to show you how to make pasta for quite some time now.  Mostly because I have yet to see a real good video tutorial that shows you, step by step, exactly how to do it.  So I put together this “fool proof” recipe that will teach you how to make the dough, understand it’s texture and know for sure when it is ready.  Once you understand this concept, you will make great pasta.  With out it, you will fail and most likely end up frustrated or, worse, possibly end up hating the whole procedure altogether  But the fact is, fresh pasta tastes 10 times better than dehydrated and once you see how easy this is you’ll never go back.

Another great thing about this recipe and the way I show you how to make pasta is that you can freeze the noodles in bunch’s or the dough in bulk.  And if you want to defeat the purpose of making fresh pasta, in the first place, you can hang the noodles out on a rack and let them dry, if you want, when they’re done.

My How to make Pasta video

This, “How to make Pasta” video recipe will show you how to make Ravioli or Lasagna Noodle sheets first, then Fettuccine and Angel Hair Pasta.  If you’re interested in some of my sauce recipes for these noodles check out my Alfredo Sauce(Olive Garden’s), Lobster Ravioli Sauce and my Alfredo and Cheese Sauce.

How to make Pasta Ingredients:

2 cups flour
3 eggs
1 tsp olive oil
1 pinch Salt

Add a few drops of water, to the dough, as needed and knead the dough for 5 to 8 minutes before rolling it out into sheets and cutting out the noodles.  The pasta only needs to be cooked for a few minutes in seasoned boiling water before serving.  But be sure to watch my video, How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta, so that you will understand exactly what to do.