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March 2008
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May 2008

Hmmm, what to do with left over trout

I had some trout left over from my trout feast. As I was picking through it getting out those danged pesky little bones. I was thinking I would like it in some kind of sauce, maybe a white sauce, then I thought a take off of lobster thermador might be good. GIMF (Google is my friend) and I found some lobster thermador recipes. Never having made it before, I checked out several recipes.

The recipes were almost identical in ingredients and method. It starts with a basic white sauce made with white wine, milk,tarragon, shallots, Dijon mustard and Parmesan cheese. I decided to eliminate the shallots, because I don't have any, and the Parmesan cheese because it just doesn't sound good to me with trout, and I thought it would be overpowering anyway.

So, after I got the pesky %$# bones out of the trout I assembled the sauce ingredients.

Trout_and_sauce_ingred

Dont' worry, I'm not going to bore you with a step by step white sauce. Come see what I did.

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Basic Enchilada Sauce

The other day I was asked for my enchilada sauce recipe. This is something I've been making for so many years I make it without thinking. I made the sauce again yesterday but kept track of what I did.
This is a basic recipe that I would consider a mild sauce. It's not overly spicy and is a good place to start. Tweak the recipe to make the sauce your own.

I used 6 mild and 5 hot dried New Mexico Chiles.

Chiles_dry

C'mon, lets make some enchilada sauce

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44 Cordial, the results

I'm past due writing this follow up on the 44 Cordial I started 2 months ago. I was meaning to, but I got sidetracked. Then I got a comment on the 44 Cordial from "chef tom", so that prompted me to get busy.

I took a shot of it halfway through, it's already developing a beautiful color. I snuck a little taste and the only flavor that came through at this time was the orange.

Half_way_through

For my taste, the orange flavor comes through first with the coffee hanging out in the background. It has a long finish, (I think that's wine talk for the flavor lingering in your mouth ;-)

Poured

Worth waiting for.