Well there you go…

Ah, a phrase I came to know and love in the different areas I  lived in the southeastern United States. It was kind of  a tacit acceptance of a situation even though parts of it may be contradictory. For example, Bubba shot a deer on a cliff but it fell on him and killed   him, “Well, there you go”.  I guess it takes the place of  the “oh well” you hear in other parts of the country. It ranks right up there with another common phrase I used to hear, “Y’all watch this” which was normally followed by an action so insane that you question the intelligence of the individual who is performing that action. (I once heard this phrase uttered just before a guy tried to jump from the second floor balcony of a motel to his tarp covered truck bed below. It did not end well.) But, I digress. I really had the intention of trying to post at least a few times a week with some of the 200 recipes I have in my food notebook but staring, not quite longingly, at a computer screen for up to 12 hours a day for work (this is play, by the way) is not conducive to firing up the computer at night and posting.  Well, there you go.

Today I thought that doing a double post would be a good idea.  Below, locked in the deep recesses of the ether you will find a relatively new recipe to the corral, Smoked trout turnovers and one of the follow on posts to “Burger Week” (you know kind of like “Shark Week” but instead of being eaten you are eating) which is one of my goto recipes as a side, my black bean and roasted corn salad.

This first recipe was thought of when I was cruising the dairy aisle and happened to have some smoked trout in the basket which I like to have on bagels sometimes. I always wanted to see if I could even do turnovers so, yes, this was an experiment.  It turned out great!  You will notice that there are no other seasonings, salt, pepper and the like because the smoked trout takes care of that.

Smokin’ T’s

Smoked Trout Turnovers

(makes 6 servings) (2 turnovers per person)


16 oz – Smoked Trout filets, flaked, no skin

3 – Roasted Red bell peppers, diced

5 – Green onion greens, chopped

1/2 cup – Fresh Parsley, chopped

4 1/2 cups – Cooked Basmati rice blend (1 ½ cups dry yielded the cooked amount and I used Trader Joe’s Basmati rice blend)

3 regular containers – Pillsbury Crescent Roll sheets (or the crescent rolls if you cannot find the sheets)

6 – Eggs, done over easy (this will become your “sauce”)

1 – Egg, beaten (this will be your egg wash for sealing the turnovers)

Note: I have also done these with a white wine cayenne pepper sauce

Construction Instruction:

In a large bowl combine trout, roasted red bell peppers, green onions, parsley and cooked rice and fold together until the ingredients are evenly distributed. Chill this mixture for about 15 minutes so that it firms up a bit. Take the dough and cut into 4 inch sheets and lay on a cookie sheet sprayed with Pam or some other non-caloric cooking spray. Fill each of the dough sheets with enough filling to cover only half of each sheet and leave about a ¼ inch around the edges. Take the egg wash and with a small brush put egg wash on the edges of the turnovers and fold the top over and crimp the edges with the filling inside. Bake at 350 degrees for 25 to 30 minutes or until the crescent rolls are a nice golden brown.

This was served with sautéed haricot vert in olive oil with sweet onion and mushrooms.

This second recipe has been a favorite since the first time I trotted it out as a side dish.  I have been known to make triple batches of this salad that never survived to become leftovers.

It’s the B.B.C! (salad that is)

(Black Bean and Corn Salad)

1 – Can of golden sweet corn (I like the yellow and white because it makes the salad more colorful) (regular size can, 15 oz))

1 – Can of black beans (regular size can., 15 oz)

½ – Red bell pepper (fine diced)

½ – Green bell pepper (fine diced)

¼ – Sweet onion (fine diced) (more if you like that sort of thing)

1 – Handful of fresh parsley (chopped fine) (dried works but you do not get the full flavor)

1 – Tablespoon coarse ground black pepper

1 1/2 – Turns around the bowl of extra virgin olive oil (a little less than ¼ cup, you do not want to drown the salad)

3 to 4 – Splashes of white balsamic vinegar

In a large colander, pour in can of beans and rinse with water. Then, take can of corn and pour over the beans and drain well. Add these items to a large bowl and lightly mix together. Next add red bell pepper, green bell pepper and onion. Mix these items together until all ingredients are evenly disbursed. Add parsley, black pepper and do the rounds with the olive oil, splash with balsamic vinegar and mix well making sure all of the ingredients are coated well. Chill in the refrigerator for about 2 hours and serve.

This is good as a salad but it also makes GREAT quesadillas. For this you will need some burrito size tortillas (I use whole wheat but white is fine. Whatever turns your crank) and about 2 cups of shredded sharp cheddar or mixed Mexican cheese.   Take a large cookie sheet and spray with non-stick cooking spray and place one tortilla down, layer some of the salad at about “one bean’s depth” making sure that there is one layer. (Note: on a normal size cookie sheet you can usually fit one large and a half and that is about it.) Take cheese and spread evenly over the top of the salad mixture. Make sure that the cheese in not overly thick. Add the next tortilla(s) to the top and place in a 350 degree pre-heated oven. Heat until you can see the cheese melting on the inside and serve.

As a side note, I have also been known to add shredded cooked chicken to make black bean and chicken quesadillas for your meat eating friends or serve as a warm entrée without the tortillas.


The Well Fed Cyclist – Gary Bechard


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