Pan-broiled rainbow trout with sage, onions, and wine from Damon Lee Fowler's New Southern Kitchen: Traditional Flavors for Contemporary Cooks (page 147) by Damon Lee Fowler
- ground cayenne pepper
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thyme
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Carolina-style rice; Artichokes and tomatoes; Young green beans à la Creole; Succotash; Creamed corn; Fried corn; Wilted winter greens; Mushroom-stuffed tomatoes; Whole baby okra in olive oil; Okra with tomatoes and basil; Curried summer squash; Braised green tomatoes with onion; Grill-broiled green tomatoes; Sweet potato salad with apples and raisins; Tomato and Vidalia onion salad
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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