Pecan Crusted Trout – Wyoming

Ah, Wyoming. Big sky country. From Yellowstone National Park and the Grand Teton National Park in the northwest, Devils Tower in the northeast, to Fossil Butte Monument in the southwest, the Cowboy State is hardly lacking in scenic trails for hiking or biking, breathtaking vistas for wildlife watching, and winding rivers for boating, rafting and fishing.

Pecan Crusted TroutThe cutthroat trout is the official state fish of Wyoming. This fish with four subspecies found in the state used to swim in abundance but their numbers have dwindled in recent years due to development, drought and introduction of non-native trout species that overwhelmed the cutthroat. Some conservation groups petitioned the federal government to place the cutthroat on the endangered species list but were unsuccessful. Conservationists are still concerned, particularly with the native Yellowstone cutthroat.

But don’t worry, most of the trout available in U.S. supermarkets is farmed-raised according to the Monterey Bay Aquarium Seafood Watch. It is marketed as rainbow, golden or steelhead trout and because it’s sustainable and abundant, it’s considered a “best choice.” This recipe pairs the flaky fish with the nutty crunch of pecans, a flavor duo made in heaven.

Taste of the Tetons is coming to Jackson Hole, September 7, 2014, part of the Jackson Hole Fall Arts Festival.

Pecan Crusted Trout

  • Servings: 2
  • Time: 30 min.
  • Difficulty: easy
  • Print

Ingredients

  • 1/2 cup pecans
  • 1/2 cup corn flake crumbs
  • 1 tablespoon chopped parsley
  • 1/2 tablespoon chopped rosemary leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 trout fillets
  • 1 tablespoon butter, melted
  • 1 tablespoon coarse ground mustard

Instructions

Toast pecans by placing them in a skillet on medium heat, continually tossing the nuts in the pan so they do not burn. Cook until the nuts brown just a bit and you can smell them toasting, about 5 minutes. Once cool to the touch, chop finely or pulse in the food processor a few times.

Combine the chopped nuts with the other dry ingredients and the chopped herbs. In a separate bowl, combine butter and mustard. Brush the mustard mixture over the fish fillets. Add nut mixture, pressing firmly to the fish so it adheres. Transfer the fish to a baking sheet coated with cooking spray, crust side up. Baked in preheated oven at 450 degrees for 10 minutes or until fish is flaky.

 

 

Deep Dish Pizza is Numero Uno – Illinois

No other place in the country embraces deep dish pizza like Chicago. This delicious amalgam of buttery crust, gooey mozzarella cheese

Deep Dish Pizza - Illinois

and tangy tomato sauce — a definite knife and fork affair — has been around since at least the 1940s but who first created the dish is bitterly disputed in pizza-centric circles. Pizzeria Uno claims that proprietors Ike Sewell and Ric Riccardo came up with the recipe but no documentation exists to support this claim, according to the Chicago Tribune. Two employees of Pizzeria Uno, Rudy Malnati, Sr., and Alice Mae Redmond may have been the true inventors. Continue reading

Juicy Lucy – Minnesota

The origins of the first Juicy Lucy — a cheese-stuffed burger — are a bit murky. Our theory is that a Jonas, Sven or Nils from days of yore craved a tasty morsel to ward off the ten or so months of winter in the Land of 10,000 Lakes. Sounds good, right?

Juicy Lucy

Two venerable Minneapolis institutions each claim to have invented the carnivorous concoction and each claim to make the best Juicy Lucy. Twin Cities dwellers fall into two camps: pro Matt’s and pro 5-8 Club and the rivalry is similar to the cheesesteak battle between Geno’s and Pat’s on the south side of Philly. Matt’s claims Continue reading

Huckleberry Hounds – Montana

Northwest Montana is home to the edible purple orb known as the huckleberry. A close cousin to the blueberry, this delectable fruit grows best between elevations of 3,500 and 7,000 feet, in forests with about 50 percent tree cover. Wild huckleberries are so treasured in the state that in 2007, Montana passed legislation that made it a misdemeanor to label a product “huckleberry” if it contains any other fruit.

Huckleberry Tea Cake

The huckleberry has never been successfully grown commercially so if you want a taste of these sweet jewels, you’ll have to get thee out to Montana and get to picking. The North Fork and Big Mountain Continue reading

Feel the Need for Spiedies – New York

Never heard of spiedies? That must mean you aren’t a native of the Southern Tier of New York, specifically Binghamton, where it is believed Italian immigrants introduced the famous marinated-meat sandwich in the 1920s. The name spiedie likely comes from the

Spiedies

Italian words for “spit” (as in rotisserie) and “skewer” – and accordingly, the sauced-up meat in spiedies (generally chicken, pork or lamb) is threaded on skewers, cooked on a barbecue grill and served on slices of soft Italian bread. You can buy commercial spiedies sauce as it’s called, but it’s very easy to make at home with Continue reading

Some Fin Tasty, Salmon Bites – Alaska

We didn’t have to mullet over too much, King salmon is dolphinitely our pick for Alaska. The state fish, also known as Oncorhynchus tshawytscha, can weigh over 100 pounds. Holy Mackerel!

Slamon Bites

Just thinking about the size of the Land of the Midnight Sun gives us a haddock, it’s twice the size of Texas with over 573,000 square miles. We don’t mean to carp on and on, but with 34,000 miles of coastline, seafood is a top commodity for the state, providing over half of the nation’s commercially harvest fish.

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You Like Us! You Really Like Us!

Lindsay H., over at Bites and Balance nominated us for a Liebster award!

Liebster

 

 

This award is given from bloggers to bloggers that have smaller followings to help promote their blog and get their names out there!

Once you are nominated, you have to meet the following criteria:

  • Answer the 10 Liebster questions give to you by the blogger who nominated you
  • Select 10 blogs with a small following to nominate for the award
  • Create 10 questions for your nominees
  • Link back to your nominator
  • Inform each of your nominees of your nomination

Thanks Lindsay for the nom! Be sure to check out Lindsay’s great tips for exercise, eating healthy and in moderation.

Here are Lindsay’s Liebster Questions:

  1. If you could visit any place in the world where would it be?

Korea, because the StateEat Kitchen kids are adopted from there and we’ve never been.

2. Are you a cat or dog person? Or just not a pet person?

Dog. We just don’t get cats.

3. What is your daily breakfast routine?

Greek yogurt, plain or vanilla, with some fresh fruit, sprinkled with homemade granola. Yes. Every. Single. Day.

4. What is your favorite go-to summer recipe?

That’s a hard one, we have so many. Bruschetta or tomatoes caprese are both easy and delish and make a weekly appearance in the summer.

5. Where do you go or what do you to do relax and de-stress?

To the gym to either lift weights or do yoga.

6. What workout fad have you been itching to try?

Body Barre. Looks fun and will bring us right back to those ballet classes from our youth.

7.  What was your favorite television show as a child?

The Brady Bunch. Marcia, Marcia Marcia! Pork chops and applesauce!

8. If you could change one thing in this world, what would it be?

Oooh, getting HDR here (heavy, deep and real). But seriously, we would eliminate hate. The world needs more peace and love.

9. Where/what is your favorite restaurant?

Another tough one but Café Spiaggia in Chicago is one of the first places we went to when we moved here years ago and it is still tops.

10. What’s your favorite tech gadget?

We can do it all (almost) with the iPhone.

Sooooooo, here are our nominations:

Here are our Liebster Questions:

  1.  What’s your favorite comfort food?
  2.  Where would you like to travel that you’ve never been?
  3.  What is a killer-good dish that you make that impresses everyone?
  4. What song whisks you right back to high school when you hear it?
  5. What is a food or dish you never eat?
  6. Who has served as a role model for you?
  7. Name one ingredient you cannot live without.
  8. What have you discovered about blogging that you didn’t know when you started?
  9. What is a weird food combination that you love that doesn’t sound appealing but is really delicious?
  10. What is the last book you read and loved?

 

Kookoo For Kuchen – South Dakota

South Dakota’s official state dessert is kuchen. Sprichst du auch Deutsch? If you do speak German, you know that “kuchen” means cake. Germans make up the largest ancestry group in the state and they brought their formidable Teutonic culinary skill with them from the old country. You can find literally dozens of variations of this

Peach and Blueberry Kuchen - South Dakota

recipe. Some use yeast for the crust, but we’ve gone with more of a pastry crust. Folks also like to disagree about which fruit is best for kuchen — plum, apple, strawberry, cherry and rhubarb are all good bets. We went with peach as they are in season right now, and added a bit of blueberry preserves for color contrast. We finished our kuchen off with a cream filling topped with streusel. Have a slice for dessert (or even breakfast!) with a cup of coffee or tea.

Continue reading

Cheese, Please! Philly Cheesesteaks – Pennsylvania

Philadelphia is known as the City of Brotherly Love, and serious lunch-love is what we feel when we partake of Pennsylvania’s official state sandwich, the Philly Cheesesteak. This pinnacle of cheesiness has actually been around since 1930 when Pat Olivieri Philly Cheesesteakcreated the sandwich at his hot dog stand in South Philly. If you’re from the Philadelphia area, you know that folks claim their allegiance to a particular cheesesteak joint with a feverish fervor. But you can easily make this delectable creation at home. The trick is slicing the beef super thin, which you can do if you freeze the meat ahead of time.

Continue reading

Lobster Roll, World’s Most Delish (and Decadent) Sandwich – Maine

The Pine Tree State has some fabulous features including Acadia National Park, the first (or last) 281 miles of the Appalachian Trail, and a 92 mile corridor of lakes and rivers called the Allagash Wilderness Waterway. Hiking, canoeing or traipsing through these scenic wonders will whet your appetite so head on over to almost any lobster shack or seafood shanty for the world’s most delicious sandwich, the lobster roll.

Maine Lobster Roll

Lobster is a major component of the state’s economy with 125 million pounds landed in 2013 with a dock value of over $364 million, according to the Maine Lobster Marketing Collaborative. Talk about a lotta lobstah!

Continue reading

Highlighting food from our 50 states

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