A little taste.

[kevin powell]

I am not suppose to really discuss a book that I have been working on for contract reasons but he gave me permission to post this recipe from the book all the Fly Fisherman to enjoy.

(the underscore mean enough to make it work)

Spiced Pecans

Don’t be surprised if these incredibly tasty treats disappear before your very eyes. Crumble them over salads or roasted winter squash, or just eat them as an unforgettable snack.

4 cups pecans, toasted 8-10 minutes
1 tablespoon melted butter
1 tablespoon brown sugar
salt
_ teaspoon curry powder
_ tablespoon pumpkin seed oil

Add all the ingredients to a large bowl and simply toss them together, making sure each nut is well coated. Place on a Silpat parchment paper-lined baking tray and bake for 3 – 5 minutes in a 325° oven. Pecans burn easily, so make sure to keep an eye on them. More than likely, you’ll have to keep an eye on them after they come out of the oven too…they’ll be gone before you know it.

Pecan Encrusted Trout with Orange-Mint Relish

The only thing better than a rainbow trout is a rainbow trout covered in pecans!

2 oranges, segmented
2 tablespoon mint, chopped
salt
_ cup Spiced Pecans, chopped (see preceding recipe)
1 tablespoon butter
1 tablespoon oil
2 trout filets
pepper
1 cup flour
2 eggs, beaten
1 cup pecan meal or finely chopped pecans

Mix together the oranges, mint, a pinch of salt, and spiced pecans in a bowl and let sit while preparing the trout.

Place the flour, eggs, and pecan meal in three separate plates. Put the oil and butter in a large skillet over medium-high heat. Dredge the trout fillets in flour, then egg, and then pecan meal and carefully place the fish, skin side up in the hot pan. Cook the fillets for about 2 minutes per side and remove from the skillet. Top each fillet with the Orange-Mint relish and garnish with some chopped mint and crumbled Spiced Pecans.

Trust me… It is amazing…

[Grant Wright]

Thanks for the recipe…I printed them out and will be handing them off to the wife in short order.

[Mike McKeown]

I put my name down for a signed, personalized, first edition… Numbered I hope…

Mike

[john switow]

That does sound fantastic.

[kevin powell]

Hey everyone… If you get a chance. I have just designed a book for Hans Rueffert – Eat Like There’s No Tomorrow. (All design was done by yours truly) Hans was on “Next Food Network Star” on the Food Network and is a north Georgia Sudo Celeb on the ETC cable network – He also has shows on Georgia Publlc Television (Hans cooks the South and Hans Cooks the World). The book will go on sell the 22nd of January for $24.95 but I will put a reminder up when it is finally on sell.

Hans’s website is http://www.HansCooks.com and it can be purchased there or contact me and I will figure out how to get you one. The book will also be in Harry’s and Whole Foods and all the little shops in North Georgia. We are working on getting it in Cracker Barrels and Amazon.

I am excited about  is a chance for everyone to see a little of my handy work and design,  – This is the first project I wanted everyone to see since all my Cingular Wireless Logo (Splat Man), Ads and Billboards (which everyone in and around the old Cingular areas saw but didnt know that was me) and The Zoo Atlanta Billboards. There were more in between but those are 2 that everyone may be able to relate to.

The photography is beautiful and most of it was done by his wife. Macro Food shots, local shots, bugs and garden shots. It is also a good read with some great recipes using TRUE Southern Ingredients. Hans is a Cancer Survivor and the book is as much about living well as it is about cooking. 85 recipes in a 200 page book, So it is as much a coffee table book with great photography and stories as it is a cook book.  So give it a look and support a brother out.

-kp

updated recipe from the book.

Smoked Trout Cakes with fresh Horseradish Dill sauce

While eel is probably my favorite variety of smoked fish, trout isn’t too far behind.  Buttery smooth and full of flavor, smoked trout trumps crabmeat in this memorable appetizer.  The sauce is tangy-hot yet sweet and  pairs nicely with the woody, smokiness of the fish.  If you can’t find smoked trout, substitute with smoked whitefish or hot-smoked salmon.

For the cakes:

1 whole smoked trout, skin and bones removed
1 whole egg
2 tablespoons mayonnaise (homemade or prepared)
3/4 – 1 cup whole wheat bread crumbs
1 tablespoon relish (I like using Vidalia Onion relish, but pickle relish works fine)
1 tablespoon oil
1 tablespoon butter

For the sauce:

1-2 teaspoons fresh grated horseradish root
1 cup crème fraîche or sour cream
2 teaspoons raw sugar
1 tablespoon fresh dill, finely chopped

The flavor of the sauce really develops as it sits, so let’s make it first.  Simply combine all of the ingredients and refrigerate.  The heat of fresh horseradish can really vary, so add as much or as little as you like until you reach your preferred level of “heat”.  

To make the cakes, crumble the smoked trout into a medium bowl, being extra diligent to remove any of the fine pin-bones.  Add the relish, egg, and mayonnaise and stir gently to combine.  Add enough breadcrumbs to make the mixture hold together.  You don’t want it too dry or the cakes will be crumbly.  Form small patties with the mixture and set them on a plate sprinkled with a few extra breadcrumbs.

Add the butter and oil to a skillet (I like using cast iron here) over medium-high heat. When the butter has fully melted, sauté the crab cakes until their nice and golden brown, about 2-3 minutes per side.  Serve with some crisp greens or sprouts, plus the Horseradish Dill sauce and a sprig of fresh dill to garnish.

Pecan Encrusted Trout with Orange-Mint Relish

The only thing better than a rainbow trout is a [ch8232]rainbow trout covered in pecans!

2 oranges, segmented
2 tablespoon mint, chopped
salt
1/4 cup Spiced Pecans, chopped (see preceding recipe)
1 tablespoon butter
1 tablespoon oil
2 trout filets
pepper
1 cup flour
2 eggs, beaten
1 cup pecan meal or finely chopped pecans

Mix together the oranges, mint, a pinch of salt, [ch8232]and spiced pecans in a bowl and let sit while [ch8232]preparing the trout.

Place the flour, eggs, and pecan meal in three separate plates.  Put the oil and butter in a large skillet over medium-high heat.  Dredge the trout fillets in flour, then egg, and then pecan meal and carefully place the fish, skin side up in the hot pan.  Cook the fillets for about 2 minutes per side and remove from the skillet.  Top each fillet with the Orange-Mint relish and garnish with some chopped mint and crumbled Spiced Pecans.

Spiced Pecans

Don’t be surprised if these incredibly tasty treats disappear before your very eyes.  Crumble them over salads or roasted winter squash, or just eat them as an unforgettable snack.

4 cups pecans, toasted 8-10 minutes
1 tablespoon melted butter
1 tablespoon brown sugar
salt
1/2 teaspoon curry powder
1/2 tablespoon pumpkin seed oil

Add all the ingredients to a large bowl and simply toss them together, making sure each nut is well coated.  Place on a Silpat parchment paper-lined baking tray and bake for 3 – 5 minutes in a 325° F oven.  Pecans burn easily, so make sure to keep an eye on them.  More than likely, you’ll have to keep an eye on them after they come out of the oven too…they’ll be [ch8232]gone before you know it.

[Author]

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