Great stuff, SteelyD, thanks a lot for sharing!
You sausage-man, you.
bump
what are you cooking this weekend?
fantastic post!!!
Great stuff, you can roast the brussel sprouts in
the oven too, with shallots and garlic if you like.
Southern Italian/Sicilian food is sooooo good.
thanks
kmc
Wanted to tell you the brussel sprouts were amazing! Even my mother in law was impressed.
HAAA! Now THAT’s something you don’t hear every day (“Brussel sprouts were amazing!”).
Glad you liked them!! I’ve been travelling all week so not much cuisine time. Maybe this week I’ll get something going-- actually while I was gone, a friend gave us a nice size trout from Moosehead Lake (Maine) that he caught-- I’ll do something with that tomorrow…
Glad you all are digging the recipes-- it’s fun.
I got some new ideas from a restaurant I visited this weekend in Manahawken, NJ.
What I like is that it’s all done on a grill…
Outside…
Your the man.
Solid
Grilled, Bacon Wrapped, Mozzerella/Tapenade Stuffed Trout
and
Grilled Asparagus
Alright, tonight-- more fish! Fresh Maine caught trout!
Ingredients: (pictured above)
1 Trout, gutted and cleaned (ie ‘dressed’)
Bunch of Asparagus
4 Bacon slices
4 Garlic cloves
Ex. Virg. Olive Oil (EVOO)
Garlic Powder
Mozzerella balls
Olive Tapenade (homemade or premade)
FIRE UP THE GRILL!!!
Here’s the fish and the garlic.
Cut the garlic into slices-- you’ll use it for the fish and the asparagus. You can really use as much as you like, 4 cloves is just a guideline. I love it and could use more.
Put some olive oil in the cavity of the fish.
Lay one slice of bacon inside.
Spoon in about 2 Tablespoons of the olive tapenade. By the way, Olive Tapinade is just a coarse ‘spread’ made from chopped olives, pimentos, capers, lemon juice, and usually anchovie paste. There are a few really good brands out there or you can make it.
Add the cut garlic-- as much as you like.
Add 4 mozzerella balls. Real buffalo cheese-- the kind in water, is the BEST.
Wrap the fish in two slices of bacon.
Take the foil and wrap the fish. You might want to lean it back slightly (ie on its backbone) to keep the juices in while cooking in the foil.
On to the asparagus!
Clean and cut the coarse ends of the asparagus.
Add the rest of your garlic cloves and drizzle EVOO over the asparagus. You can add salt/pepper/garlic powder to taste (I don’t use s/p, and just a shake or two of powder).
Lay one slice of bacon over top and cover in foil
Note-- you can do this right in foil. I lay down a couple sheets in the grill and put the corningware on top. Cover top with foil.
Both on the grill.
Note-- the fish will cook faster than the asparagus, so you might put the asparagus on first about 5 minutes ahead of the fish.
Fish should take about 8-12 minutes depending on your grill, temps, etc. The meat should flake off easily with a fork.
Here’s the finished plate!!!
I served it over some fresh spinach (oops, forgot to mention spinach earlier).
Feeds about 3 “normal” people, or 1 weightlifter 
ENJOY!!!
Close up…
MANGIA!
[quote]SteelyD wrote:
Close up…
MANGIA![/quote]
You make me hate my ground beef, cheese and spinach. Two minutes ago I was so satisfied.
Seriously man, this thread kicks 87 kinds of ass. That looks so damn good.
Dude, that looks so good! I love your food porn.
I’m telling everyone about the brussel sprouts, BTW.
I cook on the grill until it snows, so keep posting!
diana
Porca Miseria, now you are talking my language! Interestingly enough, most of the true Italian households I have visited dont eat very much pasta to begin with. Not low enough to come close to the AD, but still. Man looking at this is getting hard, thanx Steely
Grilled Steak and Sauteed Spinach (in Sesame Oil)
This one is quick, easy, and to the point.
You’ll need:
EV Olive oil
Sesame oil
Garlic
NY Strip Steak
Fresh Spinach Leaves
Pecorino Romano Cheese (or, parmesan)
Various spices
I didn’t show this (camera low on batteries), but I marinaded the steak over night.
Marinade can be as simple as copious Olive Oil, Worcester Sauce, Black Pepper, Parsley. Maybe add salt, various peppers, onion, garlic powder, vinegar, etc.
Let the steak sit in the fridge overnight or until grilling time.
Spinach:
In a pan, add a Tablespoon or two of Sesame Oil. Over medium heat, add 3 garlic cloves (cut, crushed, etc). Sautee until it starts to brown.
Add the spinach. I put 3 handfuls in, enough to fill the pan.
Keep moving it around or it will burn-- eventually it will cook down (about 3-5 minutes). DO NOT TURN THE HEAT UP!