The Literary Drover No. 3201

Go on. You know you want to:

Grilled Las Cruces-Style Trout with Green Chile and Pecan Stuffing

All the ingredients come from New Mexico, and they should be complimented because the flavors blend and showcase the grilled trout.

The pecans may be toasted in a heavy skillet on the grill or indoors over medium heat for five minutes, stirring occasionally.

Serves four

Materials

  • Grill
  • Small bowl
  • Knife
  • Toothpicks or skewers

Ingredients

  • Four fresh trout (eight to twelve ounces each), ready to cook
  • ¼ cup pecans, toasted, finely chopped
  • Two tablespoons quality olive oil (Spanish, if possible)
  • Four garlic cloves, minced
  • Two tablespoons parched, peeled, and chopped green chile
  • Two tablespoons coarsely chopped fresh cilantro leaves (optional)
  • One lime
  • One teaspoon vegetable oil

Instructions

  1. Preheat grill to medium-high or 400 F, positioning rack about three inches above heat.
  2. Rinse trout and pat dry.
  3. Combine the pecans, olive oil, garlic, green chile, and cilantro (if used), in a small bowl.
  4. Cut lime in half crosswise, and squeeze juice over pecan mixture.
  5. Slice remaining half of lime into four rounds, and set aside.
  6. Stuff the cavity of each fish with pecan mixture, securing the stuffing with toothpicks or metal skewers.
  7. Using vegetable oil, lightly oil fish and place on grill rack. Grill for about six minutes or until trout lightly brown. Turn, and grill other side for five minutes or until fish flakes.
  8. Garnish with thin lime slices.

The Literary Drover No. 2772

Go on – You know you want to:

Chile Relleno Casserole (Serves 4-6)

Ingredients:

  • Freshly roasted green chile, peeled and seeded
  • Grated cheese (Burnt Well Guest Ranch uses a blend of Mexican cheeses)
  • 2 eggs
  • ½ cup flour
  • 2 cups milk

 

Instructions:

  1. Preheat oven to 350-375 degrees.  Grease a 9×13 baking dish and line the bottom of the dish with whole chiles.  Layer a generous amount of grated cheese on top of the chiles.
  2. In a medium bowl beat together eggs, flour, and milk.
  3. Pour over the cheese and bake until set and the edges are beginning to brown, usually about 30-40 minutes.
  4. Remove from oven and cool. Serve immediately.