Ingredients Jump to Instructions ↓

  1. 1 dozen red potatoes, peeled and cut into 3/4 inch cubes

  2. 1 cup extra virgin olive oil

  3. 1 whole head garlic, separated into cloves but left unpeeled

  4. 3 sprigs fresh rosemary, leaves only

  5. 1 bunch fresh sage leaves (3/4 cup loosely packed)

  6. Sea salt and freshly ground pepper, to

Instructions Jump to Ingredients ↑

  1. Procedure:

  2. Preheat oven to 400F.

  3. Heat the olive oil in a heavy skillet over high heat and cook the potatoes, searing them on all sides.

  4. When the potatoes are lightly colored, add the garlic, stir well, and cook for 2 more minutes.

  5. Remove from the heat and put the potatoes, oil, and garlic into a baking pan large enough to hold all of the potatoes in one layer.

  6. Spread the rosemary and sage leaves on top of the potatoes.

  7. Season and roast for about 30 minutes, until golden brown and tender. Remove the potatoes with a slotted spoon and serve immediately. --

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  9. Bacon and Sage Pan Fried Trout Ingredients:

  10. slices of bacon 1 Tablespoons minced fresh sage leaves, plus fresh sage sprigs for garnish 2 trout (about 10 ounces each), cleaned and boned, leaving the head and tail intact About 1/2 cups yellow cornmeal for coating the trout Peanut oil, for cooking Lemon wedges for garnish In a large heavy iron skillet cook 2 bacon slices over moderate heat, turning them occasionally, until they are crisp.

  11. Transfer them to paper towels to drain, and pour off the fat. Crumble the cooked bacon into a small bowl and stir in the minced sage.

  12. In the skillet cook the remaining 4 bacon slices until the bacon just becomes translucent and the edges begin to curl, transfer them to paper towels to drain, and pour off the fat.

  13. Preheat oven to 375 degrees. Rinse the trout under cold water and pat them dry inside and out.

  14. Sprinkle the cavity of each trout with one half of the crumbled bacon mixture and salt and pepper to taste. Wrap 2 of the whole bacon slices around each trout, using wooden picks to secure the bacon and close the cavities.

  15. Mound the cornmeal on a sheet of wax paper and roll each trout in it, coat completely and gently shake off the excess.

  16. Heat the skillet over high heat until it is hot, add the oil, heat it until it is hot but not smoking.

  17. In the oil, fry the trout, not touching each other, for 3 minutes on each side or until they are just firm and the bacon is golden, transferring them as they are fried with long spatulas to a shallow baking pan.

  18. When the trout has been fried, bake them for 5 minutes or until they just flake and are heated through.

  19. Discard the wooden picks, arrange the trout carefully on a platter, and garnish them with the sage sprigs and the lemon wedges. --

  20. QUESTIONS, Comments, Technical Support:


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