Rainbow Trout Meuniere

1 each        Rainbow Trout
2 T            Clarified Butter
2 T            Butter
2 each        Lemon Wedges
1 T            Fresh Chopped Parsley
to taste       Salt and Ground
                 White Pepper

-   skin the trout, you will have two fillets
-   salt and pepper the fillets
-   preheat a sauté pan to medium high
-   add the clarified butter until lightly smoking
-   add the fillets (they will cook quickly) and
    lightly brown on both sides
-   remove fillets from pan and drain excess
    clarified butter
-   add butter and squeeze lemon wedges
    into pan
-   scrape bottom of pan to loosen brown fond
-   add parsley and spoon over fish and serve

  Potatoes O'Brien

1 each           Large Potato
1/2              Onion, Chopped
                    1/4 inch size
1/4               Red Bell Pepper,
                    Chopped 1/4 inch size
1/2 cp.         Vegetable Oil
1 T               Butter
1 T               Fresh Chopped Parsley
to taste          Salt and Ground
                    White Pepper

-   peel and cut potato into 1/4 inch cubes, store
    in water
-   heat sauté pan with vegetable oil until hot
-   drain potatoes and add to hot pan (have
    fan on!)
-   use metal spatula to loosen the potatoes
    from pan, cook until brown
-   drain excess vegetable oil
-   add onions, peppers, and butter and cook,
    while tossing, for 1 minute
-   add parsley and serve

  Butternut Squash

1 each        Butternut Squash
2 T            Honey
1 T            Butter
to taste       Salt and Ground
                 White Pepper

-   cut squash in half and remove seeds
-   put face down on baking sheet and bake at
    325° for 35 minutes or until soft  (test by
    sticking with a knife, just like a potato
-   Turn over and let steam out for 10 minutes
-   scoop out squash and add honey, butter,
    salt, and pepper
-   stir and serve