Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce

Pecan-Crusted Trout with Creamy Lemon-Garlic Sauce

from Cook's Country

1. Combine 1/2 cup mayonnaise, 1 Tablespoon minced fresh parsley, 1/2 teaspoon lemon zest, 

2 teaspoons lemon juice, and 1 minced garlic clove in a small bowl. Chill until ready to use (up to 3 days).

2. Process 1 cup pecans and 1/4 panko bread crumbs in a food processor until pecans are finely chopped and mixture resembles coarse meal, 10 to 12 pulses. Transfer to a shallow dish. Stir in 1/2 teaspoon salt,

1/2 teaspoon pepper, 1/8 teaspoon cayenne pepper, and 1 teaspoon lemon zest. Whisk 1 large egg,

1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a second shallow dish.

3. Adjust oven rack to middle position and heat oven to 200°F. Place a wire rack inside a rimmed baking sheet.  Pat 6 boneless trout fillets (from 3 fish) dry with paper towels, and season with salt and pepper. Working with one fillet at a time, dredge flesh side of trout in egg mixture, allowing excess to drip off. Dip egg coated side of trout in pecan mixture, pressing gently to adhere. Transfer trout , pecan side up, to a large tray and repeat with remaining fillets.

4. Heat 2 Tablespoons oil in a 12-inch nonstick skillet over medium heat, until shimmering. Place 3 fillets in skillet, pecan side down, and in alternating directions to fit. Cook until pecan coating is browned and fragrant, 3 to 4 minutes. Using 2 thin spatulas, carefully flip fillets. Continue to cook until skin is browned and trout flakes easily with a fork, 2 to 3 minutes longer. Transfer trout, pecan side up, to wire rack and keep warm in oven.

5. Wipe skillet clean with paper towels. Repeat step 4 with remaining 3 fillets and 2 Tablespoons oil. Serve with lemon-garlic sauce.

North Carolina Lemon Pie

aka Atlantic Beach Pie

North Carolina Lemon Pie

from Cook's Country Magazine

1. For the crust, adjust an oven rack to middle position and heat oven to 350°F. Melt

10 Tablespoons unsalted butter. Combine 6 ounces saltine crackers and 1/8 teaspoon salt in a food processor and pulse to coarse crumbs (~15 pulses). Add melted butter and 1/4 cup light corn syrup to processor and pulse until crumbs are broken down into oatmeal-size pieces (~15 pulses). 

2. Transfer saltine mixture to a greased 9-inch pie plate.  Using bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of plate, using your hand to keep crumbs from spilling over plate edge. Place plate on baking sheet and bake until light golden brown and fragrant, 17 to 19 minutes.

3. For the filling, whisk 14 ounces sweetened condensed milk, 4 large egg yolks, 1/4 cup heavy cream,

1 Tablespoon grated lemon zest, and 1/8 teaspoon salt in bowl until fully combined. Whisk in

1/2 cup lemon juice (from ~3 lemons) until fully incorporated.

4. With pie plate still on baking sheet, pour filling into crust (crust needn't be cool). Bake pie until edges are beginning to set but center still jiggles when shaken, 15 to 17 minutes. Place pie on wire rack and let cool completely. Refrigerate until fully chilled, about 4 hours.

5. For the topping, use an electric mixer with a whisk attachment, on medium-low speed, to whip

1/2 cup chilled heavy cream with 2 Tablespoons sugar and 1/2 teaspoon vanilla extract until foamy (~1 minute). Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over top of pie. If you want to pipe on the whipped cream, as in the above photo, quadruple the whipped cream ingredients.

Sesame-Lemon Cucumber Salad

Sesame-Lemon Cucumber Salad

from America's Test Kitchen

1. Peel, halve lengthwise, and remove seeds from 3 cucumbers. slice 1/4-inch thick on bias (diagonally).

2. Toss cucumbers with 1 tablespoon salt in a colander set over a bowl.  Weight cucumbers with a water-filled 1-gallon zipper-lock bag for at least 1 hour, or up to 3 hours. Rinse cucumbers under cold running water and drain well. Transfer cucumbers to a medium bowl.

3. Whisk 1/4 cup rice wine vinegar, 2 Tablespoons toasted sesame oil, 1 Tablespoon lemon juice,

1 Tablespoon toasted sesame seeds, 2 1/2 teaspoons sugar, and 1/8 teaspoon red pepper flakes together in a  medium bowl.  Add to cucumbers and toss to coat. Refrigerate until chilled.

Oven Roasted Side of Salmon

An oldie but goodie from my first blog.

Oven Roasted Side of Salmon

from The America's Test Kitchen Family Cook Book (1st edition)

1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Melt 4 Tablespoons unsalted butter in a small saucepan over medium-high heat. Add 1 minced shallot and 1/4 teaspoon salt, and cook until softened, about 1 minute. Off the heat, stir in 1 Tablespoon minced fresh dill.

2. Fold a sheet of heavy-duty foil so that it is 1-inch wider and 1-foot longer than a 3 to 4 pound side of salmon (I buy mine at Costco). Lay the foil diagonally across a rimmed baking sheet and spray the foil with vegetable oil spray. Pat the salmon dry with paper towels, then season with salt and pepper. Lay the salmon skin-side down on the foil. Brush with the dill butter, then lay thin lemon slices over the fish.

3. Roast until all but the very center of the fish has turned from translucent to opaque, 12 to 17 minutes.

variation:

Chili-Lime Roasted Salmon

Cook 2 teaspoons chili powder, 1 minced garlic clove and 1/4 teaspoon cayenne pepper with the shallot in step 1. Substitute 1 tablespoon minced fresh cilantro for the dill. Substitute lime slices for the lemon.