Outdoor Dutch Oven Cookbook by Sheila Mills

Author:Sheila Mills
Language: eng
Format: mobi, epub
Publisher: IB Dave's Library
Published: 2010-05-10T14:59:21+00:00

BA K ED R A INBOW T ROU T

unsalted butter for greasing pan plus 2

Jerry Myers shared this unique recipe with me. Jerry would like tablespoons

you to consider using commercially raised, cold-water trout in 8 to 12 rainbow trout, cleaned, with or

order to limit the killing of wild trout. Th

e cabbage leaves will

without heads and tails (use fi llets of

prevent the fi sh from sticking to each other or to the pan and add about 8 ounces each)

a hearty fl avor.

1 cup sliced mushrooms

Grease a 12Lj Dutch oven or 9Lj g 12Lj baking dish and set aside. 4 scallions, sliced

Rinse trout and pat dry. Melt butter in a skillet and lightly 2 garlic cloves, minced

saute mushrooms, scallions, and garlic. Mix in cracker crumbs, 2 cups whole wheat cracker crumbs

bacon bits, pepper, and half of the almonds.

4 slices bacon, cooked and crumbled

With a spoon, stuff about 2 heaping tablespoons of the 1/2 teaspoon coarsely ground pepper

mushroom mixture into each trout. Tear off several leaves of 1/2 cup sliced almonds

cabbage or lettuce and line the bottom of the Dutch oven or 1 small head of cabbage or lettuce

dish. Place four stuff ed fi sh on the leaves. Place another layer of leaves, then another layer of fi sh. Repeat if you are cooking twelve trout. Do not cover the top layer with leaves. Sprinkle with the remaining almonds.

Bake in Dutch oven with 6 or 7 charcoals underneath and 15 to 20 on top of the oven, 25 to 35 minutes, leaving cover just slightly ajar. If cooking conventionally, cover partially and bake in 375degF conventional oven for 35 to 40 minutes. Do not overcook. Yield: 8 to 12 servings

Poultry and Fish Dishes 105

ST E A MED F ISH W I T H BL ACK BE A N SAUCE

4 sea bass or other fi rm fi sh (about 2

Wash the fi sh and pat dry with paper towel. Place in a large bowl. pounds total)

Slice the ginger root into 12 thin slices, and then into slivers. 1 piece (1 inch long) fresh ginger root,

Combine sesame oil, 1/4 cup of the soy sauce, 3/4 of the slivered peeled

ginger root, and scallions. Pour over fi sh.

4 tablespoons Chinese sesame oil

Rinse black beans twice in warm water and drain well. 1/4 cup plus 2 teaspoons soy sauce

In a separate bowl, mince remainder of ginger root. Add 2 scallions, cut into 1-inch pieces and

beans and crush together. Add remaining 2 teaspoons soy sauce slivered

and the sherry, if desired. Rub mixture over fi sh.

1/2 cup canned black beans

Fill Dutch oven or 2-quart casserole dish 2 inches deep with 1 tablespoon sherry (optional)

water. Place fi sh in a shallow bowl or on a rack over simmering water.

Cook until the fi sh is done and fl akes with a fork, 10 to 15

minutes in Dutch oven, or 20 to 25 minutes in 350degF conventional oven. Yield: 4 servings

F LOREN T INED SOLE

3 packages (10 ounces each) frozen

Combine spinach, 1 cup of the sour cream, and scallions in a spinach, thawed and drained

bowl and mix well.

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