Raton, NM (PRWEB) August 30, 2013
The customer is always right, and that belief led to this new cookbook featuring 21 recipes for preparing fresh trout. James Africano, executive chef for the last six years at Ted Turner’s Vermejo Park Ranch in New Mexico, was inspired to create the book after being asked almost every night to cook trout caught by guests at the ranch. Readers will find recipes simple enough for average cooks faced with preparing freshly caught trout but creative enough to tempt more experienced gourmands.
“Trout: On the Fly” has its roots in a basic recipe for classic cornmeal fried trout that grew into a menu featuring more than 20 variations for preparing trout. Africano includes a recipe for Trout Amandine – a true classic dish – as well as a recipe for the more unusual Tempura Trout, which includes a sweet chile sauce for dipping. Hickory Smoked Trout offers a creative dish for brunch or as an appetizer served before dinner. The rich dish Blackened Trout with Ettoufe, which includes 1/2 pound of crawfish tails, will create buzz no matter when it’s served.
Beer-battered Trout vies with Sesame-crusted Trout with Ginger, Lime Cilantro Butter for favorite dish, while Poached Trout Vinaigrette allows guests to eat chilled fish on a hot night. For a classic New Mexico twist, the cookbook includes Blue Corn Crusted Trout with Chipotle Cream. Cooks who favor Asian cuisine can prepare Trout Rangoon, a variation on the deep-fried dish offered at a Chinese buffet.
Author James Africano focuses on seasonal produce, game meats and fresh seafood in his capacity as executive chef at Ted Turner’s Vermejo Park Ranch in northern New Mexico. The dining experience mirrors the fishing, hunting and outdoor activities that bring enthusiasts to Vermejo Park.
For additional information, please visit http://www.troutonthefly.net.
Trout: On the Fly
Dog Ear Publishing
ISBN: 978-1-4575-1881-2 54 pages $24.99 US
Available at Ingram, Amazon.com, Barnes & Noble and fine bookstores everywhere.
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