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.
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.
This Bison Burger is Awesome and the benefits are great. The meat is very lean and it’s low in Cholesterol, so you’re going to get a solid patty that just screams perfection if you follow my directions. And just in case you missed the title, this is a French Onion style Bison Burger. That doesn’t mean we’re going to slam this burger with Funyuns or those french onions you normally top your green bean casserole with, no. This is more like a French Onion Soup Burger, if you can imagine that. So, as you’ll see in the video below, I go through all of the steps of preparing and caramelizing the onions in a soup fashion so we can top off this patty with perfection. And that’s why I’m using Swiss Cheese!
If you are interested in a few other Hamburger ideas, I’ve got a fantastic Double Ground Beef Hamburger and some Turkey Burger Slider recipes if you’d like to check those out. Just click the two links below for each of those.
This is a real simple tutorial to teach you two different ways of cooking your Rice Noodle. Of course the only two options I know of are soft or crispy. So we’re talking about cooking these perfectly with out either a) burning the noodles when frying (which is very easy to do), and/or b) Not over or under cooking them when you’re making soft noodles. Without further explanation, let’s just jump right in and watch the 2 1/2 minute video to bring you up to speed.