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I used to think that trout tasted like dirt!  No More!!! I adore trout and we grill it often. There is definitely an art to eating whole trout so be sure to click on the video to learn how to dig in and avoid eating bones.

Preparing whole trout is quite easy and will offer amazing flavor. I rub olive oil on the cavity of the fish, sprinkle generous amounts of salt, pepper and granulated garlic into the cavity and then fill it with thin lemon slices, fresh herbs (thyme, oregano and rosemary are my favorites).  I like to prep this an hour or so before putting it on the grill, time permitting, because the fish absorbs even more lemon and herb flavors!

Lastly, I rub the skin of the fish with olive oil and again generously season with salt, pepper and garlic. Pop the fish onto a hot grill. Cook about 6 – 7 minutes per side or until the fish is firm and flakes.

I prefer to remove the head before plating up. Dig in and watch for bones!

Watch this quick video clip for an easy how-to on eating trout bone-free.

– Kelly

I process my fresh basil two ways so that we can enjoy it all year. 

I simply blend the basil with garlic, salt, water, and some olive oil (I cut the fat by using water or chicken stock) until well chopped and combined. Then I divide it up into ice cube trays, freeze until solid and then take out the cubes and store them in freezer bags.

With the other half of the basil I make pesto.  I always keep a container in the fridge and freeze the rest into cubes. I add a cube of the frozen basil or pesto to ranch dressing, stir it into soup, pasta sauces….the sky’s the limit!

Cheers! – Kelly

Here’s what we made…

Firm yet ripe peaches stand up to a hot grill and then immerse them in a bath of brandy, sugar, and lemon juice and you have the most spectacular treat! Kelly suggests topping them with a dollop of whipped Marscapone, whipped cream, or vanilla bean ice cream!

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