Carolina Kitchen
Rainbow Trout Fillets With bacon and onions
Bake this fish dish on a broiler pan or perforated pan so that the bacon fat drips off as it cooks. Fresh chives would be a good substitute for green onions. If you’re feeling feisty, use “hot honey,” which is infused with hot peppers, for a sweetspicy topping to the salty bacon. 2 pounds rainbow trout fillets (four fillets) 1 teaspoon garlic powder, divided Salt and pepper to taste 8–12 thin slices fresh lemon 2 green onions, cut lengthwise into thin strips (include green tops) 6 strips bacon Honey for drizzling
Unless otherwise noted, recipes on this page are from Debbie Moose (debbiemoose.com), who has authored seven cookbooks and is a former food editor for The News & Observer in Raleigh.
Preheat the oven to 375 degrees. Spray a broiler pan with nonstick cooking spray. Place the fillets, skin side down, on the pan. Sprinkle each filet with ¼ teaspoon garlic powder, then salt and pepper. Place 2 to 3 lemon slices on the fish, then strips of green onion. Top each fillet with 1½ slices of bacon, arranging the bacon lengthwise so it covers most of the fish. Bake for 15 to 20 minutes or until the bacon is cooked but not crispy and the fish flakes easily with a fork. Drizzle the fish with honey and serve. Yield: 4 servings
Potato Salad With garlic dressing
There’s no law that says every potato salad must contain mayonnaise. The oil-and-vinegar dressing and bright flavor of sundried tomatoes make this salad the star of the picnic. Cooking the garlic along with the potatoes mellows its flavor, so don’t let the number of cloves frighten you.
3 6 ¾ ¼ 1 1 ½
pounds potatoes cloves garlic cup olive oil cup white wine vinegar teaspoon salt teaspoon pepper cup coarsely chopped sundried tomatoes in oil 2 teaspoons capers, drained ¹/₃ cup chopped parsley Place potatoes and garlic cloves in a large saucepan and cover with water. Cover and bring to a boil. Boil, covered, for 15 to 20 minutes or until a knife slides easily
into the center of a potato. Drain. Cool, then peel the potatoes and chop them into chunks. Mash the garlic and set aside. Place the potatoes in a large bowl. In a small bowl, whisk together the olive oil, vinegar, salt and pepper. Whisk in the mashed garlic. Pour the dressing
over the potatoes and toss to coat. Add the sundried tomatoes, capers and parsley, and toss. Serve immediately or cover and refrigerate, then bring to room temperature before serving. Yield: 6 servings
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