Suzi's Blog

Sautéed Trout, Soft Scrambled Eggs, Chanterelle Mushrooms from Big Bad Breakfast by John Currence

In his newest book Big Bad Breakfast, author John Currence demonstrates why, in the tiny town of Oxford, Mississippi, he has six restaurants and they are all packed. Born in New Orleans, John’s Southern heritage is evident on every page. The recipes are designed for elevated breakfasts but many, like this one, make for a…

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Trout Fricassee from Emeril Lagasse

If I say “fricassee” then you will say “chicken.” What else is there? Ah, so many things. In Louisiana Real and Rustic, brilliant chef Emeril Lagasse offers fricassee many ways. There is chicken, to be sure, but also beef and this trout fricassee that I could not resist. I love trout. Sweet, delicate trout. So,…

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Brian’s Smoke Trout Spread with Horseradish or Siracha or Both

  Quick, cool and long lasting. For summer you want dips to begin your appetizer session. Heck, that appetizer session can end up being the whole meal. American tapas can consist of a dip or two, some guac, some salsa, and a round or two of beverages. The dip. The dip needs to be bracing.…

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Trout with Wild Mushroom Cooked in Foil from Rosa’s New Mexican Table by Roberto SAntibanez

Last week I did a TBT cookbook review of Rosa’s New Mexican Table by Roberto Santibanez. This picture is in the book and I cannot take my eyes off it. I love trout. Pan-fried trout. Now to see baked trout nestled amidst onion and mushrooms and chiles and epizote is to suggest a new, higher…

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