DailyInbox: DIB Presents - 10-26-04 - Pan-Fried Trout with Bacon

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Title: DailyInbox Presents

If you can't read this newsletter or the formatting seems incorrect, click here to view our online version. . DailyInbox Presents Knowledge, Insight, Fun and Food for October 26, 2004 .         DailyInbox Also Presents: * Chicken Soup for the Soul * Heloise's Hints * From the Masters * America in Uniform * Bible Verses Good Housekeeping's Site of the Day AfriCam http://www.africam.com Welcome to the world's first virtual game reserve that is 'always live, always wild!'  "In September 1998 AfriCam started its first live transmissions from a waterhole in Djuma Game Reserve, part of the Greater Kruger National Park."  Since that time the number of cams featured has expanded and visitors can always 'drop in' on the animals.  Should you find a fascinating scene, you can submit the frame to the 'Highlights' sections for everyone to enjoy.  Browsing this section is as much a treat as the live cams because the stills really capture the moment.  Africam offers a great way to go on Safari without ever leaving the comfort of your chair! To submit a specific site for us to review in Site of the Day (or to make a suggestion for a site topic), please click here. Click here for the Good Housekeeping Site of the Day Archive. Bits & Pieces CHANGE . He that never changes his opinions, never corrects his mistakes, and will never be wiser on the morrow than he is today. Tryon Edwards (1809-1894) Editor and theologian If we want everything to remain as it is, it will be necessary for everything to change. Giuseppe Tomasi di Lampedusa The Leopard Pantheon Books Bits & Pieces has motivated readers with a unique combination of wisdom and inspiration for nearly 40 years. Every month, for less than the price of a cup of coffee, true-life stories that will lift your spirit. Order today and learn why over a million subscribers have enjoyed Bits & Pieces. Reader's Digest CyberSmiles Early one Saturday morning, the flashing lights of a police car appeared in my rearview mirror. After checking my license and registration, the officer asked, "Do you know why I pulled you over?" "No," I responded. "One of your tail lights is out," he said. "I'm going to have to issue a warning." "Whew," I said, without thinking. "I thought it was because my inspection had expired."  --Contributed to "Life in These United States" by Andrea Shipper Smiles, grins & humor from the files of Reader's Digest! The Recipe File Pasta, Seafood, Eggs and Grains: Pan-Fried Trout with Bacon from Colorado Colore: A Palate of Tastes INGREDIENTS: 5 to 6 Tablespoons unsalted butter 1-1/2 cups thinly sliced green onions 1/4 cup fresh lemon juice 2 Tablespoons rinsed drained capers 1-1/2 Tablespoons chopped fresh tarragon, or   1-1/2 teaspoons dried tarragon 8 slices bacon 4 (8- 10-ounce) trout fillets, boned   Salt and pepper to taste   Flour TO PREPARE:   Heat 4 Tablespoons of the unsalted butter in a skillet over medium heat.  Saute 1-1/4 cups of the green onions in the butter for 3 minutes.  Stir in the lemon juice, capers and tarragon.  Remove from the heat.  Cover to keep warm. Fry the bacon in a large skillet for 8 minutes or until crisp.  Remove the bacon to a paper towel to drain, reserving the pan drippings.  Crumble the bacon and add to the green onion mixture. Sprinkle the fillets with salt and pepper and coat the fish with flour, shaking off the excess.  Drain all but 3 Tablespoons of the reserved pan drippings.  Add 1 Tablespoon of the unsalted butter to the pan drippings.  Heat over medium heat until the butter melts.  Arrange 2 of the fillets skin side up in the skillet.  Cook for 2 minutes; turn.  Cook 2 minutes longer or just until opaque in the center.  Remove the fillets to ovenproof serving plates.  Keep warm in the oven.  Repeat the process with the remaining trout, adding 1 Tablespoon unsalted butter to the skillet if needed.  Reheat the green onion mixture if needed and spoon over the top of each serving.  Sprinkle each with 1 Tablespoon of the remaining green onions. . SERVES:  4 Copyright 2002 by The Junior League of Denver, Inc.  All rights reserved.  Visit The Junior League of Denver, Inc. web site (http://www.jld.org) to purchase copies of Colorado Colore: A Palate of Tastes and other cookbooks published by the Junior League of Denver or call (800) 552-9244.   Print this recipe Send this recipe to a friend Subscription Information You are subscribed with e-mail address:  [EMAIL PROTECTED] To modify your subscription information visit:  The Subscription Center To unsubscribe immediately, click here:  The Remove Page To unsubscribe using email, forward this message to:  [EMAIL PROTECTED] Mail your unsubscribe request to:   DailyInbox P.O. Box 913 Wimberley, TX 78676 View our:  Privacy Policy Contact email address:  [EMAIL PROTECTED]