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 Mexican Style Corn on the Cob recipe, otherwise known as Elotas, is the absolute best way to grill your corn. It’s the street style Corn on the Cob you get from the push carts in L.A. so I’m tellin’ ya, you’ve got a winner here with this recipe. It’s absolutely, hands down, the best Corn on the Cob I have ever had!
Grilled Corn on the Cob
I find that the best Corn on the Cob always tastes better when it’s been grilled. In the video tutorial, I just use an electric grill for filming but it’s not even close to the same thing. So if you’ve got an outside grill with propane or some charcoal, that’s definitely the way to go. The smoke and the flame will take the Elotas to a whole new level. Also, be sure to use regular Mayonnaise, not light. You’ll cheat the flavor. The Cheese I used here is a Mexican Cheese called Catija but you can use Queso Fresca or even just Parmesan if that’s all you’ve got. It really won’t make that big of a difference. Just don’t replace any other ingredients unless you want to stick to plain chili powder instead of the taco seasoning.
Other grilling and picnic style recipes, including my Hawaiian Mac Salad and Coleslaw, are listing in these links here below.
CLICK HERE for Hawaiian Mac Salad
CLICK HERE for Coleslaw
Mexican Style Corn on the Cob Ingredients:
5 Corn Cobs
1 Lime, juiced
1/4 cup Fresh Cilantro, chopped
1 pkg Taco Seasoning
1/2 cup Catija Cheese, grated
1 cube Unsalted Butter
1/2 cup mayonnaise
Be sure to watch the video tutorial and Grill your Corn on the Cob for 8 to 10 Minutes, constantly turning, over Medium High Heat and top with all of the above ingredients.
These Lamb Chops I cooked and prepared from scratch completely blew my mind. It was as good as any Prime Rib I’ve ever had, and that’s saying something. The real crazy thing is, it only took me 15 minutes from start to finish and I was eating the most succulent tender Lamb Chops you could ever wish for. And the flavor… Ah… UNBELIEVABLE! I’m telling you this because normally I’m not a fan of lamb. But these Lamb Chops are unreal. I would recommend this recipe to any fan or non believer out there because these meaty bites of heaven are a slam dunk in any kitchen.
Update: Since this recipe was published I put together another video tutorial for a Rack of Lamb. This first recipe was so amazing I started exploring other ways to prepare Lamb Chops and this is what I came up with. A “Garlic Crusted Rack of Lamb!” It takes the same amount of time to cook and prepare and it’s equally amazing yet very distinctive from this Lamb Chops Recipe. I highly recommend it!