Grilled Idaho Trout
Skip the fishing pole. Wohlner's fresh Idaho trout let's you sleep late and still enjoy the catch!
2 fresh Wohlner's Idaho trout
3 tablespoons cold butter, thinly sliced
6 sprigs fresh rosemary
1/2 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh parsley
salt and pepper to taste
2 cloves garlic, minced
1 lemon, halved and thinly sliced
Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards.
On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil. Place fish on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire.
Allow to cool for a few minutes before opening to serve.
Fresh Nectarine Salsa
Served with Wohlner's Grilled Pork Chops or Fresh Grilled Chicken
2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
1/4 cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper flakes, or to taste salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops
Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat. Can also use a cast iron skillet on the stove.
To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.
Stir the cumin, chili powder, salt, and pepper together in a small bowl. Brush the pork chops or chicken with oil, and season both sides evenly with the cumin mixture. Use right away or let the rub sit for for thirty minutes.
Place pork loin chops or chicken on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Top with a generous spoonful of salsa and enjoy.
Wohlner's Chicken Cordon Bleu
This blue ribbon recipe starts with Wohlner's famous Chicken Cordon Bleu--already prepared--with a blue ribbon white wine sauce! Bon appetit!
6 TBS butter
1/2 C dry white wine
1 tsp chicken bouillon granules
1 TBS cornstarch
1 C heavy whipping cream
Heat 6 TBS butter in a large skillet over medium high heat and cook chicken until browned on all sides. Add 1/2 C dry white wine and 1 tsp chicken bouillon granules. Reduce heat to low, cover and simmer for 30 minutes--until juices run clear. Transfer chicken to warm plate. Blend 1 TBS cornstarch with 1 C heavy whipping cream in a small bowl and whisk into skillet. Cook, stirring until thickened. Pour over chicken and serve warm.