Preparation:
Cut squash in half lengthwise. Remove and discard seeds. Cut a small slice off from bottom of each squash half so it will set flat.
Place in pan of boiling water, or steamer, or microwave at HIGH for 5 minutes to partially cook. = Place on baking sheet.
Cook bacon in large skillet until crisp. Drain and crumble.
Add corn, onion and jalapeno pepper to skillet with bacon.
Cook about 2 minutes until vegetables are tender. Stir in potatoes, cilantro, salt and black pepper. Heat cream and butter on low just until butter melts; add to vegetables in skillet. Spoon vegetable mixture into squash; sprinkle with cheese.
Bake at 350F 20 minutes.
Meanwhile, rinse trout with cold water; pat dry with paper towels.
Lightly coat with olive oil and season with salt and black pepper.
Grill, skin side down, about 7 minutes, until fish is opaque and flakes easily. = Serve grilled trout with avocado sauce. 4 servings.
* Hatchery trout usually have ivory flesh when cooked. Some chefs prefer = the flavor of red-fleshed trout, which results from trout feeding on crustaceans, such as shrimp and crawfish.
Avocado sauce:
1 large ripe avocado, peeled and pitted 1 cup chicken broth 1 tablespoon fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 1/2 cup whipping cream Puree avocado in food processor until smooth. Heat with remaining ingredients in saucepan on medium, stirring frequently until hot and slightly thicken= ed.
Source: El Mirador - San Antonio |
