Melba's Jammin said: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.
I had trout for dinner last night, too. My local Central Market had them on
sale for $3/lb :-)
Salt, pepper, half-slices of lemon, and a little sliced leek in the cavity,
wrapped up in a parchment paper pouch, and baked for about 15 minutes.
Rice pilaf and asparagus to go with.
The best part of an otherwise very frustrating day.
---jkb
--
"There's some milk in the fridge that's about to go bad....
And there it goes!"
-- Bobby Hill