Light brown sugar
3 pounds good-quality lump charcoal
Cut the pineapple into wedges or spears. Press the cut sides into the brown sugar. Cut the peaches in half, remove the pits, and lightly oil the peach halves. Lightly brush oil onto the plums.
Set up the cooker for direct cooking: Open the top and bottom vents. Pile 2 pounds of the charcoal in the bottom. Load a charcoal chimney one-quarter full of charcoal and light it. When the coals in the chimney are glowing, dump them on top of the pile already in the cooker and close the lid. Adjust the vents as necessary to establish a steady temperature between 350to 375 degrees for direct grilling.
Open the cooker and spread the fruits evenly over the charcoal, cut side down, and cook for 3 to 4 minutes, or until they soften and are nicely marked. Pull the fruits off the cooker and arrange on a large serving tray.
Serve immediately or at room temperature.
When I think of trout amandine one thing comes to mind my family’s summer vacations to Glacier National Park as a child and relishing this dish at Many Glacier Hotel
½ cup whole milk
½ cup all-purpose flour
4 trout fillets (5 to 6 ounces each)
Kosher salt and freshly ground black pepper
½ cup (1 stick) unsalted butter, divided
½ cup sliced almonds
Juice of 1 lemon
Add the milk and the flour in separate bowls. Season the fish with salt and pepper to taste. Dip the fish in the milk, shaking off the excess. Then lightly dredge both sides of the fish in the flour, shaking off the excess.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter. In two batches if necessary not to overcrowd the pan, cook the fish until golden brown on both sides and cooked through, around 3 minutes per side.
Remove fillets and ass the remaining 4 tablespoons butter to the pan and cook over medium-high heat, stirring with a wooden spoon to scrape up the browned bits from the bottom, until the butter begins to brown, about 3 minutes. Reduce the heat to low, stir in the almonds, and cook until warmed through, usually 1 to 2 minutes. Add the lemon juice and season with salt and pepper to taste.
To serve, place a fillet on each plate and spoon the sauce over the top.
2 1/2 cups all-purpose flour*
2 1/2 cups cake flour
3/4 teaspoon kosher salt
1 tablespoon baking powder
8 tablespoons (1 stick) butter, chilled and cubed
2 cups whole buttermilk
* Use White Lily brand where available
Preheat your oven to 375 degrees with one of the racks in the middle of the oven.
Grease a baking sheet or cast-iron skillet.
In a large mixing bowl, combine flour (both all-purpose and cake flour), kosher salt, and the baking powder. Sift in ingredients if desired. As an experiment make two batches one sifted and the other not to determine your preference.
Take your cold butter And cut into small cubes with a sharp knife. Take the butter between your forefinger and thumb and make a pushing motion. This makes thin sheets or ribbons of butter that will fold into the dough perfectly and then rise in the oven in beautiful layers. Some bakers call this snapping butter.
Add the buttermilk and fold in very gently. Do not overmix! Scoop the dough into your pan or skillet, making sure to keep the dough scoops right next to each other on the pan. A large ice cream scoop is ideal for this.
Bake the biscuits for 20 to 25 minutes, or until they are golden brown and fluffy.
1/4 cup ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon ground dried ginger
1 tablespoon ground allspice
1 teaspoon ground clove
1 teaspoon ground cardamom
1 teaspoon ground dried lemon peel
Add all the spices to an airtight container and shake to combine. Store for up to a year.
This tropical drink hails from Cuba.
1 (750-Ml) Bottle Dark Rum
1 (6-Ounce) Can Frozen Pink Lemonade Concentrate
1 (6-Ounce) Can Frozen Orange Juice Concentrate
2 Ounces Freshly Squeezed Lime Juice
1½ Ounces Grenadine
4 Cups Water
Garnishes: Orange Slice and Maraschino Cherry, sometimes the addition of fresh mint.
Combine all ingredients except the garnishes in a large container; stir well.
Chill until ready to serve, then ladle or pour into ice-filled cocktail glasses. Add the garnishes.
If a soft or crisp exterior is desired selecting the proper baking pan is paramount. For a soft exterior, use an 8- or 9-inch pan or oven-proof skillet (preferably cast iron) where the biscuits will nestle together snugly, creating the soft exterior while baking.
For a crisp exterior, select a baking sheet where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
4 skinless Grouper fillets
Asparagus either whole or chopped depending of thickness
A combination of fresh rosemary, sage and chives
1 large sweet onion, thinly sliced
juice of ½ lemon and lemon slices
freshly ground black pepper and garlic salt
4 teaspoons butter or olive oil
Heat oven to 400°. Measure four 24 inch long sheets of parchment.Fold each sheet in half, and starting from the folded side, cut a large half-heart shape.
Open one heart on a work surface and place one quarter of each of the ingredients on the parchment and top with a fish fillet. Repeat with the other three pieces of parchment and ingredients.
Season each with garlic salt and pepper and a pat of butter or olive oil on top.
To seal, tightly roll the edges towards the fish to ensure no juices leak out while cooking.
Place packets on baking sheets and bake for 15 to 20 minutes or until the packages are slightly browned and puffy.