My previous post showcased some of my favorite Dads.

I thought you might like a few recipe ideas to make a special meal for your Father.  Our son, James joined us for a much needed week’s vacation in the mountains of North Carolina… With his new family addition…  A French Bulldog named Monsieur Ralph or Ralphie Boyz to me.

Ralph learns to wade in a mountain stream.  Wading with a life vest.

 We had to make sure he wouldn’t drown in the mountain creeks.

Between hiking and boating,

 we managed to cook up some great meals.

Befitting our mountain setting, we chose fresh rainbow trout as our first meal.

Pecan Crusted Rainbow Trout

Serving Size: 4

Print Recipe

Ingredients

• 4 trout fillets
• 1 cup pecans coarsely chopped in a food processor
• 1 1/2 cups bread crumbs (or Panko crumbs)
• 4 tablespoons fresh parsley leaves, chopped
• 1 tablespoon fresh rosemary leaves, chopped
• Salt to taste
• Freshly ground black pepper to taste
• Olive oil

Instructions

1. Chop pecans in a food processor.
2. Mix finely chopped bread crumbs or Panko.
3. Stir in chopped parsley and chopped rosemary, salt and pepper.
4. Baste trout, flesh side up with olive oil.
5. Sprinkle with pecan mixture and press firmly into trout fillet.
6. Spray cast iron pan with Pam.
7. Preheat grill to 450 degrees
8. Place trout, skin side down in a cast iron pan, on the grill. Cook for 10-12 minutes.

Notes

Can bake in a 450 degree oven if you prefer.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

I have my father’s old oblong cast iron frying pan. My father cooked/fried all his fish on the grill outdoors. Mom didn’t want the frying to smoke up the house. I have adapted this recipe to continue the tradition of “grilling outside”.
You can also bake the trout in the oven.
The pecan/bread crumb mixture will stretch to coat 8 fillets.

Cucumbers, Grape Tomatoes and Avocado with Lemon Vinaigrette

 Simple Sauteed Squash

A fine Father’s Day Meal 

Meal Number 2

Grilled Filet Mignon With Grilled Artichoke Hearts, Roasted Asparagus and Lima Beans with Zucchini, Tomatoes and Basil.

Lima Beans, Grape Tomatoes, Zucchini and Basil

Serving Size: 4

Print Recipe

Ingredients

• 1 package fresh lima beans (great from your local Farmer's Market)
• 2 zucchini squash, diced
• 10 grape tomatoes, halved
• 4 basil leaves, chiffonade (thin sliced strips)
• Favorite lemon vinaigrette
• Freshly shredded parmesan cheese

Instructions

1. Cook lima beans in water with a dab of butter until tender, 30 minutes. Drain.
2. Lightly sauté zucchini.
3. Combine limas, zucchini and tomatoes and freshly chiffonade basil.
4. Toss gently with vinaigrette.
5. Sprinkle with parmesan cheese.

Notes

Serve cold or at room temperature on a bed of baby lettuces.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Nothing could be better than a roaring fire on a mountain screened porch with a great meal.

Nothing could be better.

Except maybe two tired doggies.

Watch for upcoming stories from my summer travels.

 I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.