Applewood Smoked Bacon Mashed Stuffed Trout Recipes

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BACON-WRAPPED TROUT STUFFED WITH FRESH SAGE



Bacon-Wrapped Trout Stuffed with Fresh Sage image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 (10-ounce) trout, head and tail on, gutted
2 tablespoons olive oil
Salt and pepper
4 large sprigs fresh sage
2 lemons, halved and sliced
1 1/2 pounds sliced bacon
Toothpicks

Steps:

  • Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
  • Wrap trout with bacon like a mummy, using toothpicks to hold bacon in place. Each trout will require about 6 strips of bacon.
  • Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout. Trout can also be pan-seared for approximately 5 minutes per side.

BACON-WRAPPED TROUT STUFFED WITH BALSAMIC ONION COMPOTE IN ROSEMARY CREAM SAUCE



Bacon-Wrapped Trout Stuffed with Balsamic Onion Compote in Rosemary Cream Sauce image

Categories     Milk/Cream     Beef     Fish     Onion     Bake     Vinegar     Rosemary     Trout     Winter     Pan-Fry     Gourmet

Yield Serves 6

Number Of Ingredients 10

3/4 cup balsamic vinegar
1 1/2 cups water
2 large onions, sliced thin (about 4 cups)
1/3 cup sugar
4 teaspoons chopped fresh rosemary leaves plus 12 sprigs
2 cups low-salt chicken broth
1 cup heavy cream
six 10-ounce trout, cleaned, leaving heads and tails intact
24 slices bacon (about 1 1/2 pounds)
1 tablespoon olive oil

Steps:

  • In a heavy saucepan boil vinegar, water, onions, sugar, and 2 teaspoons chopped rosemary, stirring occasionally, 7 minutes, or until onions are slightly softened. Remove pan from heat and let stand 15 minutes. In a coarse sieve set over another saucepan drain onions, reserving cooking liquid. Transfer onion compote to a bowl and cool.
  • Boil reserved cooking liquid with remaining 2 teaspoons chopped rosemary until reduced to about 3/4 cup. Add broth and boil liquid until reduced to about 1 1/2 cups. Stir in cream and boil sauce until reduced to about 2 cups. Reserve sauce in pan.
  • Preheat oven to 450°F. and lightly oil a large shallow baking pan.
  • Rinse trout under cold water and pat dry inside and out. Fill cavity of each trout with onion compote and season with salt and pepper. Wrap 4 slices bacon around middle of each trout, overlapping them slightly and leaving head and tail exposed.
  • In a 12-inch heavy skillet heat oil over moderately high heat until hot but not smoking and brown trout, 2 at a time, until bacon is completely browned, about 5 minutes, pouring off excess fat between batches and transferring trout as browned with a long spatula to oiled pan. Top each trout with 2 rosemary sprigs and bake in middle of oven 15 to 20 minutes, or until cooked through.
  • Pour off remaining fat from skillet and deglaze skillet with reserved sauce over moderate heat, scraping up any brown bits. Strain sauce through a fine sieve into saucepan. Season sauce with salt and pepper and keep warm.
  • Divide sauce among 6 plates and top with trout.

CREAMY STUFFED CHICKEN WRAPPED IN APPLEWOOD SMOKED BACON #RSC



Creamy Stuffed Chicken Wrapped in Applewood Smoked Bacon #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. This creamy delight is sure to please everyone in the family. It is easy to adjust the filling to match whatever you have in your fridge. You can change the cheese or veggies inside to totally change the flavor.

Provided by uncchar_12982627

Categories     One Dish Meal

Time 40m

Yield 2 Rolls, 4-6 serving(s)

Number Of Ingredients 7

2 lbs boneless skinless chicken breasts
2 tablespoons Hidden Valley Original Ranch Seasoning Mix
4 ounces cream cheese
1 shallot, minced
2 tablespoons fresh chives, sliced thin
1 cup baby spinach leaves
8 ounces apple-smoked bacon

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. Butterfly the chicken breast and place them between two sheets of plastic wrap and flatten with a meat mallet.
  • 3. Season the chicken on both sides, with the packet of Hidden Valley Ranch Seasoning.
  • 4. In a small bowl mix together the shallots, chives, and cream cheese.
  • 5. Spread the mixture on top of the chicken and top with spinach.
  • 6. Lay half of the bacon out next to each other in the style of a fence.
  • 7. Place a chicken breast on top and fold each side up and fasten together with toothpicks.
  • 8. Repeat with the other chicken breast.
  • 9. Roast the Chicken for 30 minutes, until internal temperature reaches 165°F.
  • 10. Turn on broiler to crisp-up the bacon.

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