http://www.fishsniffer.com/forums/ Your recipes with conversation about cooking techniques. en Mon, 20 May 2013 19:30:25 GMT vBulletin 60 http://fishsniffervb.thefishsniffer.netdna-cdn.com/images/styles/Aesthetica/misc/rss.png http://www.fishsniffer.com/forums/ http://www.fishsniffer.com/forums/cookin-your-catch/105005-parmesan-crusted-trout-fillets.html Sat, 18 May 2013 02:09:15 GMT your going to really enjoy this dish! *Ingredients* 3/4 cup freshly grated Parmesan cheese or pre grated. 4 teaspoons paprika 1 tablespoon... your going to really enjoy this dish!

Ingredients

3/4 cup freshly grated Parmesan cheese or pre grated.
4 teaspoons paprika
1 tablespoon parsley
1 tablespoon thyme
1 lemon, cut into wedges or lemon juice


Directions

Preheat the oven to 400 degrees . In a shallow dish, combine the parmesan cheese with the paprika, parsley, thyme and season with salt and pepper. Drizzle the trout fillets with olive oil and dredge in the parmesan cheese mixture. Place on a foil-lined baking sheet and bake until the trout is fully cooked in its thickest part, 10 to 12 minutes.

I serve the trout with the lemon wedges or lightly squeeze lemon juice over the fillets.

Happy eating my friends!












Look deep into nature, and then you will understand everything better. ]]> WLShafor http://www.fishsniffer.com/forums/cookin-your-catch/105005-parmesan-crusted-trout-fillets.html http://www.fishsniffer.com/forums/cookin-your-catch/104762-hickory-plank-shad.html Tue, 07 May 2013 15:09:42 GMT Need hickory planks. Scale, fillet shad leaving skin on. Season with lemon pepper, paprika and garlic salt. Place fillets on hickory planks meat side... Need hickory planks. Scale, fillet shad leaving skin on. Season with lemon pepper, paprika and garlic salt. Place fillets on hickory planks meat side down, cover with foil. Place in oven 375 degrees for 1 1/2 hrs. Take out and let cool. Scrape fish off the boards and discard, serve the boards with a good white wine.

Over the years I have tried shad I cooked myself and by others, smoked, baked, pressure cooked and pickled. Pressure cooked or pickled have been the only two ways that softened or dissolved the bones where they could be eaten with out being noticed. Didn't like the way pressure cooking changed the texture and you really have to like pickled fish to like pickled shad, it was ok. Haven't tried this but think pressure cooking to the point of dissolving the bones and then making shad patties (like salmon patties) would probably work well, may try that. Until then shad are for catching not eating for me. ]]> dabalone http://www.fishsniffer.com/forums/cookin-your-catch/104762-hickory-plank-shad.html http://www.fishsniffer.com/forums/cookin-your-catch/104751-foil-wrapped-fresh-water-clam-asian-clam-corbicula-fluminea.html Tue, 07 May 2013 02:53:02 GMT What you will need: 3tbs of butter 1 pinch of salt 1 pinch of pepper 4 basil leafs chopped 2 cloves of garlic finely chopped 1 tbs of... What you will need:

3tbs of butter
1 pinch of salt
1 pinch of pepper
4 basil leafs chopped
2 cloves of garlic finely chopped
1 tbs of rosemary
1/2 tbs of soy sauce


Directions:

Put clams on foil. Mix butter, pepper, salt & soy sauce and drizzle over the clams. Finally sprinkle rosemary, garlic,basil over the clams. Fold the foil bag and roll the ends and put into the oven preheated at 350, cook for 10 minutes.

Also you can add cooked/chopped bacon pieces then wrap the foil. Cut up a lime or lemon and squeeze the juice onto the cooked clams.

Enjoy!










The activist is not the man who says the river is dirty. The activist is the man who cleans up the river. ]]> WLShafor http://www.fishsniffer.com/forums/cookin-your-catch/104751-foil-wrapped-fresh-water-clam-asian-clam-corbicula-fluminea.html http://www.fishsniffer.com/forums/cookin-your-catch/104406-shad-recipes.html Fri, 26 Apr 2013 04:34:48 GMT Anynew ones? Thanks. Anynew ones? Thanks. ]]> CHUCH http://www.fishsniffer.com/forums/cookin-your-catch/104406-shad-recipes.html http://www.fishsniffer.com/forums/cookin-your-catch/104336-stoneys-beef-stew.html Wed, 24 Apr 2013 13:46:47 GMT How simple is this. Season flour with salt & pepper. Dredge Beef, then brown meat.
Add onions & garlic. celery, carrots, and small yukon gold potatoes, give a good stir
then add some chicken stock, about 2 cups. Pop lid on pressure cooker and set for
15 minutes. Let pressure reduce naturally, about 10 minutes, remove lid, stir in some
cornstarch to thicken and in 5 minutes your ready to serve................................
In the meanwhile put some Biscuits in the oven to sop up all that great tasting gravy!


Stoney:rollingstones: ]]> stonesfan http://www.fishsniffer.com/forums/cookin-your-catch/104336-stoneys-beef-stew.html