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Easy Fish Piccata ToTry

Lemony, briny and just a bit buttery, this easy fish piccata recipe with pan-seared trout and a lemon piccata sauce comes together in under 30 minutes.

Author: Suzy Karadsheh


  • 1 pound trout fillet, or other thin white fish fillet such as sole, halibut, or grouper
  • Kosher salt and black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 3/4 teaspoon garlic powder
  • 1/4 cup flour for dredging
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons unsalted butter or ghee divided
  • 2 lemons for the juice
  • 1/2 cup white wine or chicken broth
  • 4 tablespoons capers rinsed or drained
  • Fresh chopped parsley for garnish


  • Season the fish on both sides with salt and pepper. Mix the oregano, paprika, and garlic powder and season the flesh side of the fish.
  • To dredge, coat the fish on both sides with the flour. Gently shake excess flour.
  • In a large cast iron skillet, heat the olive oil and 2 tablespoons of unsalted butter over medium-high heat. Carefully add the fish and cook for 2 to 3 minutes on each side (a total of 4 to 6 minutes), or until the fish is firm and flaky (being careful not to overcook the fish). Transfer the fish to a tray lined with a paper towel to drain excess oil.
  • To the same pan, add 1 more tablespoon of unsalted. Lower the heat, and add the lemon juice, white wine, and capers. Cook briefly over medium heat.
  • Return the fish to the pan and spoon the sauce over the fish (give it just a few seconds to warm through in the sauce).
  • Garnish with parsley and red pepper flakes, if using. Serve immediately!

Broccoli-Cheddar Soup

1/21/2023 – Mary made this great soup that was rich and flavorful. She was inspired by the recipe here.


4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
¼ cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets and stems (from about 1 head)
2 bay leaves
¼ teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
cayenne pepper to taste
8-ounce bag of “sharp” yellow Cheddar, pre-shredded (about 2 cups). Use extra-sharp next time
Sharp White Cheddar Cheese, graded, and Green Onions from our garden for topping


Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot, sliced broccoli stems, and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Added salt, pepper, and cayenne. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the chicken broth until smooth. Add the half and half, broccoli, bay leaves, nutmeg, salt, and black pepper, and cayenne, to taste. Bring to a boil, then reduce to medium-low and simmer, uncovered for about 15 minutes stirring occasionally, until the broth has thickened and the broccoli is very tender.

Whisk in the cheese until melted and smooth. Season with salt and pepper, if needed. Ladle into serving bowls and top with more shredded Cheddar and green onions.

We added diced ham to each bowl and ladled the soup on top to make it a more complete and hardy meal. Served with our favorite bread from Publics.

Country-Style Pork “Ribs” Smoked To Done

1/17/2023 – This was a quicky smoke that turned out well. Smoked 8 country-style pork ribs that were still cold but salted to dry brine on one side and Stubb’s Hot Pork Rub on two sides. The rub was not on the other two sides. They were smoked until the IT was 195° based on one of the RecTeq probes inserted into one of the thicker ribs and near a bone. [Yes, these on-sale ribs from Rouces’ had a few bones.]

  1. Set the Recteq to preheat to 250°.
  2. Removed them from the refrigerator and dry brined on one side. Then shook on Stubb’s on that side and the opposite side.
  3. Smoked them for three hours then basted them with 1.5 cups of 50/50 ACV and 1.5 cups of So Good BBQ sauce with maybe a tablespoon of Stubbs.
  4. Continued to smoke for the final hour with halfway in again basting with the blend. Pulled at IT=195°
  5. Took inside and basted them one final time then put another baking pan over them to let them rest.

They were a bit tough although the flavor was ok.

Should have:

  • dry brined overnight
  • wrapped in foil at 3 hours pouring the baste into the bottom of the foil.
  • Jeff’s time/temp table says for Country Style Ribs smoke 4 hrs at 225 to an IT of 185. The lower smoke temp and IT would have made a made them less tough.

Note that the hot pork rub was only on two of the four sides. They still had flavor but more in line with what folks from around here would like. But, they are going to have to grow up.

Smoked Turkey, Cold, Short Dry Brine

1/9/2023 – Smoked an off-brand 12.7 lb. turkey that claimed it was seasoned and bought from Greers when on sale. Thawed it in the sink for about 6 hours and there was still ice inside and hard-to-remove giblets. Spatchcocked it and seasoned it to smoke today. Sitting on the island it thawed more and even the breasts did not feel frozen but were still cold. The smoked meat was very good and the skin was crispy in most places.

Generally followed the advice in the Meat Church video here and our smoke on 11/23/2022.

  1. Spatchcocked but only cut one side of the backbone leaving it on the other side so the backbone is smoked when making broth for the turkey gumbo. Removed the wing tips and all loose skin and fat.
  2. Dry brined it and seasoned with our Creole Poultry Seasoning (not heavy) to all sides and under the skin of the breasts and thighs. Let “marinate” and thaw more for about 2 hours.
  3. Preheated the Recteq to 325° with Recteq master blend pellets.
  4. At 9:30 AM put the bird in the smoker. At 9:50 inserted the probes and the breast was 29° and the thigh was 89°. Surprised there was that much difference.
  5. At 9:15 am put the bird in the center with a probe in the deepest part of the breast and one in the thigh near the bone. IT of the thigh was 46° and the breast was 38°.
  6. Pulled it at 2 hrs 20 minutes when the IT of the thigh was 186° and the breast was 169°. 

Pulled off the meat and put the carcass on to boil for gumbo and turkey tetrazzini.

Smoked Salmon Spread Like Ina Garten

“This is nice with cocktails and is actually tastes better if made a few days in advance. Recipe from Barefoot Contessa Family Style.” Makes 1.5 pints.


  • 8 ounces of cream cheese or Greek Yogurt, at room temperature
  • ½ cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon freshly minced fresh dill
  • 1 teaspoon prepared horseradish, drained
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh ground black pepper
  • ¼ lb smoked salmon, minced


  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
  • Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
  • Add the smoked salmon and mix well.
  • Chill and serve with crudites or crackers.

Comments to the post included:

I make this recipe several times per year. I have a traeger smoker so I prepare my own salmon. I tend to use Greek yogurt instead of sour cream. I always add extra lemon zest and lemon pepper-sometimes some green onions

I don’t have smoked salmon nor fresh dill laying around the house so I had to substitute. I used a 5oz can of skinless boneless salmon. I drained it well and flaked it into a bowl. I added a few drops of liquid smoke and let it set for about an hour. I used 1/2 tsp of dill weed in place of the fresh dill. I added 1/2 tsp smoked paprika and a few drops of Frank’s hot sauce to add a little bite. The horseradish is a nice touch.

Tuscan Potato Soup

12/24/2022 – This soup turned out great and we liked it a little bit better than the potato soup made yesterday. This seemed heartier. It was inspired by the recipe here.


1 pound bulk Spicy sausage from Alabama Specialty Meats
Pinch red pepper flakes from the garden
4 slices bacon, cut into ½-inch pieces
1 large onion, diced
4 smallish garlic finger chopped
2 16 oz. boxes of chicken broth
4 medium and 2 large red potatoes, large eyes and blemishes removed then thinly sliced
1 cup sour creme
Garnish with fresh sliced _______________


  1. Cook the crumbled sausage and red pepper flakes in a Dutch oven with olive oil over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.
  2. Cook bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes.
  3. Stir in chicken broth and bring to a boil over high heat. Add potatoes and simmer until fork tender, about 20 minutes.
  4. Reduce heat to medium; stir in cream, cooked sausage, and spinach. Cook and stir until ______ has wilted and sausage is warmed through;
  5. Serve with green onions as the garnish.

Cheesy Potato Soup with Bacon

12/23/2022 – This was a very good soup. The ingredients were inspired by the recipe here but the directions came from a recipe here. Note we made a different potato soup recipe—a Tuscan version—the next day and it was also great.


1 bunch scallions
1 (12-oz.) pkg. bacon, roughly chopped
3 pounds russet potatoes, peeled and cut into 1?4-inch pieces (7 to 8 cups)
2 cups chopped yellow onion (from 1 large onion)
3 tablespoons butter
3 small garlic cloves, chopped
1/4 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 cups chicken broth
8 ounces white Cheddar cheese, shredded (about 2 cups)
1/2 cup heavy cream
2 ounces yellow Cheddar cheese, shredded (about 1?2 cup), for topping


  1. Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
  2. Pour chicken broth into the pot; add potatoes, flour, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
  3. Stir sour cream into soup; cook another 1 to 2 minutes.


  1. Add a dollop of sour creme to the center of the bowl of soup.
  2. Sprinkle grated cheese around the sour creme.
  3. Sprinkly green onion bits on to of the sour creme.

Mary’s Loaded Baked Potato Casserole

12/21/2022 – Mary made up this casserole on her birthday to take to the UBC Wednesday Night Supper this evening and it was great. The dish was moist and chunky with no sauce as in a typical casserole. Each bite tasted like baked potato improved by the slightly brown surface of the potato chunks. We will make this again for potluck dinners and, if I am lucky, just for us.


  • 3.5 lbs. Red Potatoes cut into bite-size pieces and sprayed with olive oil.
  • Approximately 1 cup of green onions from the grow boxes
  • 12 oz. of thick slice bacon
  • 1 cup Sour creme
  • 1 cup Blue Plate Mayo
  • Sharp cheddar cheese grated in the bag from the store
  • Salt and pepper


  1. Brown the bacon in a 400° oven on wire racks. Save maybe ¼ cup of bacon grease to drizzle on the baked potato pieces. (Put the rest in the bacon fat keeper…of course.)
  2. Season the potato pieces with kosher salt and fresh coarse ground black pepper. Bake at 350° until browned and tender but firm. After they were done drizzle with the saved bacon grease
  3. Blend the sour creme and mayo while the above is in the oven
  4. Mixed the sour creme and mayo with the baked potato pieces
  5. Blend in a handful of bacon pieces and some green onions
  6. Pour all into the 9×13 Pyrex baking dish. It will be about half full
  7. Sprinkle remaining bacon pieces and green onions
  8. Sprinkle on the grated sharp cheddar cheese
  9. Let it rest until time to bake it so it is hot when it arrives at the Church supper

Next time:

  • Could add some spicy cajun sausage and cayenne pepper left out as it is for the Alabama church folks most of who do not like any kick.
  • Coat the potato pieces with olive oil before baking rather than spraying the tops of them in the hot sheet pan as done above. This could be a good time to sprinkle on some cayenne pepper to be carried in the oil with the black pepper. Could then go full “Prudhomme” and add some white pepper.
  • There was room in the pan to hold the 5 lb. bag of potatoes and all the other ingredients could have been increased by maybe 25-30%. But, it might have been less firm when cooked in the approximate 1.5-inch relatively thin layer in the 9×13.

Two Butts on the Recteq

11/27/2022 – Bought a 21 lb. two-pack of butts at Rouses on sale keeping them in the outside refrigerator until this morning at 4:30 AM. Rinsed and cut off fat cap and loose ends. Sprinkled with salt and a good “rub” of 6POGS. All that while the Recteq preheated to 250°. Planned to smoke them until they get into the stall at 165 then move them into the inside oven. But, they never seemed to stall.

  1. 5:20 AM – both butts put into the preheated Recteq set at 250°.
  2. At about 2:30 the IT on both was over 190 so lowered the set to 225°.
  3. About 3:15 one had reached 210 and was pulled and wrapped in foil to rest.
  4. About 4 PM the other reached 205 and was pulled and wrapped in foil to rest.

They seemed to cook differently than usual and the only thing I did differently was that they were not opened up like for a competition smoke. This smoke was begun before Church and continued while we were there early and left last as this was the Sunday Jason Newell was called. I watched the IT via the telephone app and did not notice a stall.

Smoked Salmon on the Recteq

11/25/2022 – This was the best smoked salmon I have made and the easiest. The method is that presented here by a cook who caters events and this is the most often requested dish.


  • Preheat the smoker to 225 degrees using Recteq Master Blend pellets.
  • Seasoned the flesh side and edges of the salmon filets with Dijon mustard, kosher salt, and coarse ground pepper.
  • Placed salmon skin-side down on a mat in the smoker and cooked a little more than an hour until the internal temperature of the salmon reached 135° (F).

Next Time

Note in the linked recipe how she cuts the fillets into serving-size blocks leaving them attached to the skin. Then seasons and smokes. The finished fillet is served whole on a platter so the guests can pick off blocks of the meat.

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