Stuffing , Baking and Roasting. More Fall Themes
Despite what continues to feel like unseasonably warm weather, I was in a mood for some baking and roasting. Felt like staying away from meat for a bit longer too even though I was strongly tempted to add in some good old corn cob smoked bacon. Made the fan club proud. I managed to resist.
With ingredients from three markets, here's what I came up with .
Savory Spinach Stuffed Zucchini
Ingredients for Stuffing
Chopped Spinach - blanched and drained
1/2 cup of red bell pepper
1/2 cup of yellow bell peppers
Italian Bread Crumbs
1/3 cup of grated Romano Cheese
1 teaspoon of Spanish Pimenton (Smoked Paprika)
Caciocavallo Cheese (as topping, replacement: low hydration mozzarella)
EVOO, S/P
Did you know that the Yucatans, a siubgroup of the ancient Mayans dined on squash frequently. I bring this up since the zucchine I used were from La Placita, my South American Super Grocery Market. The variety of squash I used in this dish was Mexican , not Italian, which technically forces me to call them something other than Italian Squash or Zucchine.
Roasted Trouted with Balsamic Roasted Green Onion Bulbs
Butterfly your trout, then season with your favorite herbs. I used dry thyme, fresh oregano, S/P, and a shot of old bay - it does wonders my friends - Sprinkle with EVOO. Bake until for 20-30 minutes with first 10 minutes covered with foil. Do not over cook as the thin fish will dry up. Remove from oven , let rest for a 10 minutes. Then plate along with veggies.
Serve with thin slices of Meyer lemons which can be eaten, skins and all. The fan club approved.
Salute !
P.S. Don' forget about the bacon next time. Everything tastes better with bacon. you know.
With ingredients from three markets, here's what I came up with .
Savory Spinach Stuffed Zucchini
Ingredients for Stuffing
Chopped Spinach - blanched and drained
1/2 cup of red bell pepper
1/2 cup of yellow bell peppers
Italian Bread Crumbs
1/3 cup of grated Romano Cheese
1 teaspoon of Spanish Pimenton (Smoked Paprika)
Caciocavallo Cheese (as topping, replacement: low hydration mozzarella)
EVOO, S/P
Did you know that the Yucatans, a siubgroup of the ancient Mayans dined on squash frequently. I bring this up since the zucchine I used were from La Placita, my South American Super Grocery Market. The variety of squash I used in this dish was Mexican , not Italian, which technically forces me to call them something other than Italian Squash or Zucchine.
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| Stuffed Zucchine - |
Roasted Trouted with Balsamic Roasted Green Onion Bulbs
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| Roasted Trout and Balsamic Bulb Onions |
Serve with thin slices of Meyer lemons which can be eaten, skins and all. The fan club approved.
Salute !
P.S. Don' forget about the bacon next time. Everything tastes better with bacon. you know.
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