Dog3 said:Melba's Jammin' <[email hidden]> wrote in news:thisisbogus-
[email hidden]:Quoted message said:We had two for supper last night; Cub had them on sale for $4/lb
and two
Quoted message said:Quoted message said: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
Quoted message said:Quoted message said:belly the rest of the way to the tail, sprinkled both sides with
Penzeys stuff - Sunny Spain (?) - a lemon pepper thing. Flattened
them
Quoted message said:Quoted message said:a bit and put them skin side up on heavy foil on the grill. Cooked
them
Quoted message said:Quoted message said:for maybe 8 minutes, turned them and cooked them another 5 or so
over
Quoted message said:Quoted message said:low-medium heat. times and temp are approximate. They were
delicious
Quoted message said:Quoted message said:-- and moist; I was fearful of overcooking them and drying them
out.
Quoted message said:Quoted message said:Wish I had more.
Big Mixed Salad, Tater Tot mini-hockey-puck things, broccoli,
burned
Quoted message said:Quoted message said:carrots. La Twerp is here and we had her alone for the afternoon
and
Quoted message said:Quoted message said:evening. She had cold ham, cooked carrots, Tater Tot things, a
slice of
Quoted message said:Quoted message said:cucumber. And some cookies for dessert.
Yum... It's been a long time since I've had trout. I love trout
almondine(sp). I've never made it but eaten it in restaurants and it
is
Quoted message said:fantastic. I've got some recipes for it. Maybe I'll try it this week
and
Quoted message said:report back. Now you've made me hungry for trout.
No biggie, just a fishy fingerling with nuts. hehe
Sheldon