Stuffed Trout Peppers, Part 2 (Brought to the Table)

It feels like so long ago now, I have had these pictures all set up for this post but it took so long for me to have the means of writing about it.

In Part one I battled the falling snow and made a short trip worth while. Despite the factors working against me I pulled through and brought some meat home for the table. This was the last trout fishing trip I have had since and now thinking back I feel how worth it was to go. Lets rewind a little bit to when I cooked up one of these trout.

As I mentioned in the post https://steemit.com/myhuntingfishing/@nickbuha/fishing-for-tacos-part-3-tostadas-de-pescado, I don't follow recipes, that way most of my meals are like a snowflake and are somewhat unique. I only follow certain concepts.

I'll bore you with my cooking philosophy another time. Lets start chopping the garlic onions and potatoes.

The potatoes (cubed) are put into a hot sizzling pan full of butter. While that is going on, I season the onions with the chopped garlic, salt, and hot Hungarian paprika. hey will be added once the potatoes have browned up a bit. In a seperate pan I cooked the filets.

Little sweet peppers to my knowledge are not typically used for stuffing but the way I do this will work, just bare with me. So I capped them and cut out the seeds and pith and by then the meat and the potatoes were done. Time to mix the meat and potatoes and find out if I have enough peppers or prepped too many. To my surprise I prepped just the right amount. After patting myself on the back I proceeded to get the metal skewers. That's Right! Kebab style.

I was Debating throwing these in the oven on a broil, but in the mist of that thought I heard a noise. Down the stairs, in the garage, that tell tale noise, the lifting of a lid. Not just any lid, but the bbq. BBQ Boss was At it again, I walked down to the garage comforted by the wafting aroma of lump charcoal and hickory. Joe was on a delicious looking bird and invited me for dinner. Gladly my peppers became an appetizer to a great meal.

To finish these devils off I took them off of the skewers and let them rest on a plate. I then made a slice across the side of each pepper to open them up enough for a dollop of sour cream. It's funny reminiscing about all of this so deeply after so long, I laugh at what I will put myself through to catch fish, and it's making me very hungry. . . . Yea I'm gonna go get tonight's dinner started.

Thank you for reading!
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