118993 grilled trout butternut pecans celery leaf pesto Recipes

peeled butternut squash, cut into 1-inch cubes (about 1 small), fresh thyme, garlic, divided, olive oil, divided, celery leaves, fresh flat-leaf parsley leaves, fresh lemon juice, kosher salt, divided, freshly ground black pepper, divided, trout filets, sliced yellow onion (about 1/2 a large), pecan halves, toasted

aioli or mayonnaise, chopped fresh flat-leaf parsley, lemon zest, anchovy paste (optional), zucchini, halved, trout fillets, olive oil, coarse sea salt or kosher salt, freshly ground black pepper

pine nuts, extra-virgin olive oil, divided, panko (japanese bread crumbs), oil-packed anchovy fillets, minced, minced garlic (3 medium cloves), salt, divided, very finely shredded lemon zest, chopped flat-leaf parsley leaves, heads radicchio (see notes ), skin-on trout fillets (each about 1/2 in. thick ), freshly ground black pepper, lemon juice

whole trout, vegetable oil, for brushing, salt and pepper, butter, cashew nuts, shelled, garlic cloves, finely chopped, chopped parsley , a good handful, lemon , juice of

extra virgin olive oil, green onion, chopped, whites, light greens, dry sherry , not cooking sherry, spinach, fresh, chopped, pine nuts, breadcrumbs, skim milk, lemon juice, trout, cleaned, white wine, black pepper, freshly ground, butter

trout fillets, salt, all-purpose flour, butter, divided, chopped pecans, cayenne pepper, chopped red bell peppers, lime juice, honey

grilled finely chopped pecans, chopped dried cranberries, seasoned chicken breasts, thawed, flour, beaten eggs, butter, flour, milk, jalapeno pepper cheese, chopped fresh chives

baby rib lamb chops , frenched (about 2 to 2 1/2 lb), extra-virgin olive oil, minced garlic, minced fresh rosemary leaves, minced fresh mint leaves, fresh squeezed orange juice, essence , recipe follows, salt, grated orange zest, ground black pepper, mint pesto , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, recipe from new new orleans cooking , by emeril lagasse and jessie tirsch, published by william morrow , 1993., fresh mint leaves, parmesan, toasted pine nuts, minced garlic, extra-virgin olive oil, salt, fresh ground black pepper

all-purpose flour, essence , recipe follows, eggs, milk, trout fillets, vegetable oil, butter , plus 6 tablespoons, cut into pieces, pecan pieces, chopped parsley, minced garlic, fresh lemon juice, worcestershire sauce, heavy cream, salt, cayenne, herb nage , recipe follows, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme, mild herb leaves (mint, tarragon, parsley, basil and chives), frisee, radicchio, salt and freshly ground black pepper, extra-virgin olive oil

trout fillets with skin, cayenne, all-purpose flour, unsalted butter, divided, pecans, chopped, fresh lemon juice, chopped parsley

butter, fresh lemon juice, chopped fresh mint, grated lemon peel, garlic clove, minced, trout fillets, sliced almonds, toasted

trout, cleaned, lemons , juice of, chopped parsley, tabasco sauce (or to taste), fresh lemon slice

cooked white rice, freshly-squeezed lemon juice, olive oil, grated lemon zest, salt , to taste, fresh ground black pepper , to taste, whole trout (about 3/4 lb each), grape leaves (half an 8-oz jar)

trout fillets, white or yellow onion, lemon, garlic, crushed, butter, salt and ground black pepper, aluminum sheets , approximately 12 by 12 inches

whole 1 lb trout, cleaned, canola oil, salt, pepper, freshly squeezed orange juice, fresh raspberries, fresh basil chiffonade

olive oil and vinegar salad dressing (recommended: newman s own), frozen orange juice concentrate, thawed, dried fines herbes, red pepper flakes, trout, cleaned, heads and tails removed, mayonnaise, artichoke bruschetta topping (recommended : delallo), lemon juice, cayenne pepper, ciabatta bread, spring salad mix, tomatoes, sliced, red onion, thinly sliced

boneless trout, each about 8 to 9 oz, cleaned, kosher or sea salt and freshly ground black pepper, unsalted butter, thinly sliced, shallot, minced, chopped fresh tarragon leaves, extra-virgin olive oil, white wine vinegar, grated orange zest (from 1 small orange), kosher salt, freshly ground black pepper to taste, hazelnut oil