Dog3 wrote:
> Melba's Jammin' > wrote in news:thisisbogus-
> :
>
> > We had two for supper last night; Cub had them on sale for $4/lb
and two
> > were maybe $6.50 . After consulting with the guys in the meat
> > department about how a novice might prepare them, I did this: slit
the
> > belly the rest of the way to the tail, sprinkled both sides with
> > Penzeys stuff - Sunny Spain (?) - a lemon pepper thing. Flattened
them
> > a bit and put them skin side up on heavy foil on the grill. Cooked
them
> > for maybe 8 minutes, turned them and cooked them another 5 or so
over
> > low-medium heat. times and temp are approximate. They were
delicious
> > -- and moist; I was fearful of overcooking them and drying them
out.
> > Wish I had more.
> >
> > Big Mixed Salad, Tater Tot mini-hockey-puck things, broccoli,
burned
> > carrots. La Twerp is here and we had her alone for the afternoon
and
> > evening. She had cold ham, cooked carrots, Tater Tot things, a
slice of
> > cucumber. And some cookies for dessert.
>
> Yum... It's been a long time since I've had trout. I love trout
> almondine(sp). I've never made it but eaten it in restaurants and it
is
> fantastic. I've got some recipes for it. Maybe I'll try it this week
and
> report back. Now you've made me hungry for trout.
No biggie, just a fishy fingerling with nuts. hehe
Sheldon