Whole Trout Or Fillets Stuffed Wbacon Eggplant Dressing Food

BACON WRAPPED TROUT

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside and outside of the trout with salt and pepper. Combine 1 tablespoon of the olive oil, the herbs, capers, garlic, lemon juice and some salt and pepper in a small bowl and divide this mixture between the two trout. Fold the trout back onto themselves, lay 2 lemon slices on top of each fish, and then wrap each trout with 2 slices of bacon holding the lemons in place.
• Heat a large cast-iron skillet over medium-high heat and coat lightly with the remaining tablespoon olive oil. Place the trout, lemon-side up, in the pan and cook for 3 minutes, then place in the oven. Roast, flipping halfway through roasting to ensure the bacon is crisp, for 20 to 25 minutes.

EGGPLANT CREOLE

Steps:

• Sauté onion, bell pepper, celery, and garlic in a large skillet over medium heat for about 3 minutes, adding water if necessary to prevent sticking. Add eggplant and sauté for 5 more minutes.
• Add remaining ingredients, reduce heat, and cook until eggplant is completely tender, about 20-30 minutes. Serve over rice, garnished with additional parsley.

EGGPLANT RICE DRESSING- CAJUN

Steps:

• Brown ground meat and drain well. Rinse with water if desired. Reduce heat and add eggplant, onions, bell peppers, garlic and green onions. Cover and simmer for 15 minutes.
• Add the broth and just a little water if needed so that it almost covers the mixture. Stir in seasoning and bring mixture to a boil. Simmer stirring occasionally for about 30 minutes or until it has reached a desirable consistency. I like to have some liquid left in the bottom when I add the rice.
• Stir in cooked rice until well mixed and the remaining liquid has absorbed into the rice as much as you want. Serve hot as a side dish or a main dish.
• Note: For those who like lots of heat this is great served with tabasco or other hot sauce or even a sauce piquant! Ces' si bon!

EGGPLANT DRESSING

Steps:

• 1. Cook ground hamburger meat-use a 92/8 mixture drain any fat, add garlic powder, S & P, and chopped bell pepper, and onion cook on low till onion wilted.
• 2. Peel eggplant, slice and cut each slice into 1" cubes.
• 3. Add eggplant to meat mixture, turn up heat, put lid on so eggplant will steam. Each time you check mash down eggplant with back of spoon. Continue until eggplant is tender and mixes in with meat mixture. This takes about 45 minutes.
• 4. Cook rice according to package directions.
• 5. Stir in cooked rice to mixture and heat so its hot through and through.
• * Cooking time for recipe maybe a little bit more.

BAKED TROUT STUFFED WITH CRAB

Steps:

• Preheat oven to 375 degrees.
• Fry the bacon slices until crisp and rendered of fat.
• Drain on paper towels.
• Crumble the bacon.
• Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
• Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
• Set aside.
• Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
• Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
• Fold in the crabmeat and bacon.
• Bind with the egg.
• Open each fish like a book, skin side down.
• Spread the stuffing over one half.
• Pack it down firmly, then fold over the other half and press down gently.
• Close the opening with toothpicks if desired.
• Set the fish in the prepared baking dish or roasting pan.
• Brush the tope of the fish with a little reserved bacon fat.
• Bake until the fish is cooked, 25-30 minutes.
• Carefully transfer the fish to warmed serving plates and serve immediately.

HOMEMADE STOCK

Steps:

• Save a gallon freezer bag in your freezer.
• Wash all stock ingredients well before peeling.
• As you use your vegetables, chicken, or beef, save the peels, ends, leaves, skins, wing tips etc and place them in separate bags in your freezer. Keep a vegetable bag, a chicken bag and a beef bag. Your vegetable bag will fill the fastest and beef the slowest.
• Once you have a full bag of mixed vegetables, place them all in a large stockpot or a crock pot.
• Pour the water over your ingredients and add the bay leaf, peppercorns and any other herb or spice that you desire.
• If you don't have much garlic or parsley in your freezer bag, then add more if desired. If you have too much, it is not necessary to use it all. Just use what you desire for the flavor you wish to achieve.
• If making meat stock, add meat pieces and bones to the vegetables.
• If using a stockpot, bring to boil; reduce heat and simmer for 2 hours until vegetables are very soft.
• If using a crock pot, cover and cook on low overnight or for 6 to 8 hours.
• Strain stock through a colander to remove vegetables and herbs.
• Strain stock again through doubled layers of cheesecloth to remove all other small particles if desired.
• Stock can be reduced even further if desired or place in quart freezer bags, date and note the contents.
• Stock can be kept up to 6 months in your freezer.
• For Vegetarian and Vegan omit the beef and chicken.