Side Dish Recipes
Poached Rainbow Trout
This recipe was sent in by Paul Birtchet of Redondo Beach, California. Paul says that he prefers a 3 – 4 pound rainbow trout. We usually have to use 4 one-pounders or substitute a big steelhead trout.
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Smoked Trout Appetizer
Well of course I’m going to push the Camp Chef Smokers for this recipe. My friend Tiffany Haugen has smoked quite a lot of fish in her smoker, she even wrote a cookbook on it! Check out all of her cookbooks on her Pinterest page: https://www.pinterest.com/tiffanydhaugen/my-cookbooks/
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Trout with Herb Vinaigrette
You can bake it, broil it, sauté it, pan-sear it, blacken it or throw it on the grill. Personally, I prefer to cook it on the grill to smoky fruit wood coals along with some sweet bell peppers and red onions, but you do what you want. If your trout is dry, don’t blame it…
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Walleye, Capers and Lemon
Most people say to use white cooking wine you can buy at the grocery store for recipes that call for wine. But if you have a bottle already open, why not use that? I mean, save the good stuff for your glass at dinner, but don’t feel like you have to buy special wine just…
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Coca-Cola Barbecue Sauce
Dedicated to Ron Sellers, co-owner of Sacramento Coca-Cola. Ron recently passed away, leaving behind a long history of dedication to supporting outdoor organizations like Safari Club International, Ducks Unlimited and the California Waterfowl Association, to name only a few. Thanks Ronny, for all you’ve done for everyone. We’ll miss you.
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Crawfish Etouffee
According to Wikipedia, Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served over rice. In this photo it is served over orzo pasta (the really tiny pasta) so you do what you want to do.
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Wild Turkey Breast with Tons of Garlic
Garlic is good. Egyptians fed it to their slaves to give them the endurance it takes to build a pyramid. I eat it because it tastes good and it keeps others from getting too close to me when I’m talking to them. This dish is all about garlic, tons of garlic. If you don’t want…
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Fish and Oysters Wrapped with Prosciutto
If you can’t find prosciutto, a dry-cured lightly smoked Italian ham, use bacon. If you use bacon, partially cook it before wrapping the fish and oysters. And you can leave out the oysters if you want, but it does add a nice dimension to this dish.
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Asian Slaw with Spicy Shrimp
Use whatever color of cabbage you’d like – the picture shows red. Or you can buy those bags of ready-made coleslaw if you are short on time. Just add the rest of the spices the recipes call for.
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