Poached Trout with Green Chili Grits

Grits

• 2 cups chicken broth
• 1 cup of half and half
• Pinch salt
• 1 cup quick grits (not instant)
• 1/2 cup roasted green chilies, diced
• Pinch ground cumin
• 1 cup shredded Jack cheese
• 1/4 cup fresh cilantro leaves, minced

Bring chicken broth and half and half and salt to a boil in a medium saucepan over medium-high heat. Slowly stir in grits. Reduce heat to medium low. Cover. Cook 5 to 7 minutes, stirring occasionally. Stir in green chilies, cheese and cilantro. Keep warm.

Trout

• 1/2 cup all-purpose flour
• 1/2 cup masa flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 trout fillets, about 8 to 10 ounces each
• 3 tablespoons olive oil
• 1/4 cup dry white wine
• 1/3 cup red onion, finely diced
• 3 garlic cloves, minced
• 2 Anaheim peppers, sliced into rings
• 1 jalapeño pepper, seeded, minced
• 1/2 cup chicken broth
• 1/2 cup canned or fresh diced tomato
• 1 teaspoon freshly squeezed lemon or lime juice
• 4 tablespoons butter, chilled

Combine first four ingredients and dust fish fillets with seasoned flour. Heat olive oil in large skillet over medium heat. Add trout and lightly brown on both sides. Remove trout from pan and keep warm. Add wine to pan and stir to loosen bits. Add onion, garlic and peppers. Sauté for 3 to 4 minutes. Add broth, tomatoes and lemon juice. Bring to boil and reduce liquid by half. Whisk in chilled butter until melted. To serve, place a mound of grits on the center of each plate. Arrange trout around grits and spoon sauce over fish.

Duck Sausage

If you want to know what to do with all of the coots, spoonbills and mergansers you shoot, here’s the perfect recipe. You can also use widgeon, gadwall, etc. This makes a great breakfast sausage.

• 2 cups duck breasts
• 1 cup boneless pork shoulder
• 2 tablespoons butter
• 1/3 cup yellow onion, finely diced
• 1 celery stalk, finely diced
• 1 jalapeño pepper, seeded and finely diced
• 3 garlic cloves, minced
• 1/4 cup orange juice
• 1/2 teaspoon cracked black pepper
• Salt to taste
• 1 egg
• Vegetable oil for sautéing

Place duck and pork shoulder in a food processor and grind thoroughly. Place ground mixture in a large bowl. Heat butter in a skillet and sauté onion, celery, jalapeño and garlic until onion is translucent. Add orange juice and cook until liquid is reduced by half. Add pepper and salt to taste. Remove from heat and allow to cool. Add mixture to bowl with ground duck, etc. Add egg and mix thoroughly with your hands. Form meat into egg-sized balls and then press into patties. Add enough oil to just coat the bottom of a skillet over medium heat. When oil is hot, add patties and sauté on each side until they are well browned and cooked through. Serves 4-6.