Wash and season trout with salt. Dredge in beaten egg bath. Dredge in breading mixture. Fry in hot oil.

Habenero Tartar

Mayonnaise
Sweet pickle relish
1/2 habenero chile, finely diced
Red poblano pepper, finely diced
Garlic, diced

Sauteed Late-Summer Salad

Green squash, julienned
Yellow zuchinni, cut on bias
Fennel, sliced (use leaves for color and extra flavor)
Cherry tomatoes, halved lengthwise
Asparagus
Lemon to taste
Salt to taste
Fresh basil

Sautee in XVO

1 tsp. olive oil
1.5 lbs. peeled shrimp
2 carrots, julienned
2 tbls. minced ginger root
4-5 cloves minced garlic
1/2 onion, 1/4″ strips
1 green pepper, julienned
1/2 medium poblano, julienned
2 c. snow peas
1/2 c. low sodium chicken broth
2 tsp. reduced sodium soy sauce
2 tsp. sesame oil
1 tsp. peanut oil
4-5 Thai chiles
salt, pepper, crushed red pepper to taste

Heat olive oil in a large skillet on high heat. Add shrimp and cook for 3-5 minutes until pink. Transfer to plate.

Add carrots to skillet and cook until tender crisp. Cook, stirring constantly for 3 minutes.

Add garlic, ginger, green pepper, onion, poblano and chiles.

Add chicken broth, soy sauce, peanut oil and sesame oil. Heat thoroughly.

Stir in shrimp and serve over brown rice.

Secret to cooking an otherwise bland Weight Watchers meal: pungent spices and heat!

I hate to toot my own horn but that was a damn good meal.

Garlic & Anaheim bearnaise
1 bulb garlic roasted
1 anaheim pepper
1/2 C. white wine vinegar
1 shallot
4 egg yolks
clarified butter
1 C. boiling water

Boil finely chopped garlic, shallot and anaheim in vinegar until almost all of the liquid has evaporated. Remove from heat and allow to cool.

With a wire wisk, add egg yolks one at a time, stirring constantly. Temp with hot water very slowly. Whisk in clarified butter.

Smashed Potato & Poblano Galette
1 lb. potato of you choice
1/2 lb. sweet potato
1 large poblano pepper
1 shallot
1 tsp chili powder
1 tsp white pepper
1 tsp cumin
1/4 C. clarified butter

Shred potatoes and drain on paper towels. Coursely chop poblano and shallot. Add all ingredients in mixing bowl. Toss.

Heat oil to smoking point in large skillet. Add potato mixture and spread mix to form a large pancake. Cook to golden brown on both sides. Remove from skillet and warm at 400 degrees in oven for 15 minutes. Remove from oven, smash pancake with hands and add 2 tablespoons brown sugar. Salt to taste.