Trout Amandine

Trout Amandine is the most classic of New Orleans recipes. Actually there are about one hundred classic recipes in New Orleans, but if you ask a native what represents New Orleans best, they will tell you it is Trout Amandine.

The trout in Trout Amandine is not a trout at all. It is a spotted weakfish, but we call them "speckled trout" and Lake Pontchartrain is full of them. This recipes works well with sole or perch or orange roughy or any white. firm fleshed fish.

This recipe is dedicated to my cousin, Mae. Mae always rowed our skiff out to the best "spec" hole on our little patch of Lake Ponchartrain, where we caught many "specs."

TROUT AMANDINE

6 fillets of any moist, white, firm fleshed fish ("specs," sole, perch)
1 cup milk
flour (enough to lightly dredge fillets)
salt and pepper to taste
3 tablespoons butter
2 sticks butter
1/2 cup shortening or vegetable oil
1 cup slivered almonds
1 teaspoon Worcestershire sauce
4 drops Tabasco
1 tablespoon fresh lemon juice
2 tablespoons minced parsley


Soak the fillets in milk for about an hour. Remove from milk and after drying well, rub with a little salt and pepper. Season flour with salt and pepper then lightly dredge fillets in flour. Melt 3 tablespoons butter in heavy skillet; add the oil and when it is hot saute the fillets, browning lightly on each side. It is important that the fillets are not overcooked, about two or three minutes on each side. When the fillets are lightly browned remove to a hot platter. This also is important as the hot platter prevents the sauteed fish from getting soggy. Pour out the oil and butter, wipe the pan dry and add the two sticks of butter. Melt over low heat then add the slivered almonds. Cook slowly and when the almonts are lightly browned add the Worcestershire sauce, Tabasco and lemon juice. Mix well until heated then spoon over fillets. Sprinkle with minced parsley and serve.
Brabant Potatoes are the traditional accompaniment to this dish.

Ruth's French Dressing

My closest friend, Gayle, is married to a bear of a man named Ben. Ben is one of my favorite people. My husband, Dean has only one aunt; a gentle, sweet woman named Ruth. Ruth is also one of my favorite people. Ben and Ruth have never met, but they share an interest in food. Ruth loves to cook and Ben loves to eat.

Ruth has a much used cache of first-rate recipes. Over the years I have acquired several of her best. One of my husband's favorites is her version of French Dressing.

I love sharing recipes with my friends and when I visit Gayle and Ben I like to have them sample a few of my latest finds. Gayle and I have been best friends for so many years that cooking in her kitchen is as comfortable as cooking in my own and a few years ago while visiting I mixed up a batch of Ruth's French Dressing. That night at dinner Ben found the dressing to his liking. He liked it so much that he ate all the salad remaining in the salad bowl, just to have something on which to put the dressing. The next evening at dinner Ben spread some of the dressing on his steak as well as his salad. "Wow," said Ben, "this is delicious and I'll bet it is good on potatoes, too." The following evening at dinner, besides enjoying the dressing on his salad, he spread it over his scalloped potatoes, then he speared the remaining smoked beef sausage link from the meat platter and together with the one last hunk of french bread, he constructed an impromptu sandwich over which he spread Ruth's French Dressing. With that, Gayle picked up the dressing cruet and gazing at the last spoonful of dressing, said, with a twinkle in her eye, "Gee, Ben, there's just enough left for your coffee in the morning!"

Ruth's French Dressing is one of the best I've ever tasted and when you try it you may find that Ben was justified in his enthusiasm for it. One bit of advice; it is better made a few days before it is served as it takes some time for the flavors to meld.

This recipe is dedicated to Gayle, my best friend.

RUTH'S FRENCH DRESSING
1/3 cup sugar
1/2 cup vegetable oil
1/4 cup vinegar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon A-1 Sauce
1/3 cup catsup
1 small yellow onion, grated

Put all ingredients in electric blender and blend for 10 seconds.

Yields approximately two cups

Key Lime Pie

Key Lime Pie is a summer favorite at my house. I believe the secrets to really great Key Lime Pie is to make your own graham cracker crust, use fresh key lime juice and beat the egg whites and carefully fold them into the lime filling and, of course, make your own whipped cream.

If you just want a good Key Lime Pie you may use a packaged crust, reconstituted lime juice and a commercial whipped cream.

This recipe is dedicated to Plain Jane, one of my blogging friends.

KEY LIME PIE

Crust:
1 cup graham cracker crumbs
3 tablespoons white sugar
5 tablespoons butter, melted

Filling:
1/2 cup key lime juice
3 eggs
1 pinch salt
1 pinch cream of tartar
1 14 ounce can sweetened condensed milk
1 cup heavy whipping cream
1 lime

Preheat oven to 325 degrees. Mix graham cracker crumbs with sugar and melted butter. Press into 9 inch pie plate and bake for 5 minutes. Remove from oven and let cool.

Squeeze lime into a measuring cup to get 1/2 cup of juice. Separate 2 of the eggs. Place the two egg whites into a mixing bowl. Reserve yolks in another bowl. To the yolks add one whole egg, 1/2 cup lime juice, sweetened condensed milk and salt. Mix well. Beat egg whites with electric mixer until stiff, but not dry, adding cream of tartar after about 20 seconds. Fold whites into filling mixture. Pour filling into crust and bake in preheated 325 degree oven for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours or overnight.

Just before serving whip cream to form stiff peaks. Serve decorated with whipped cream and lime slices.

Yields 6 to 8 slices