Roasted pheasant stuffed with wild rice served with pomegranate and persimmon sauce makes a flavorful winter dish.
One of the fun things about mastering a culinary technique is that you can start innovating when you’ve got the technique down. Today I’m combining two techniques, smoking seafood and making Vietnamese spring rolls to come up with Vietnamese spring rolls stuffed with smoked trout. It’s a delicious way to enjoy smoked trout and makes for a light and healthy meal.
We rarely have lobster, and it always seems like such a heavy thing to have for dinner, with all that butter for dredging it, but I was inspired to grill lobster tails and use them to fill Vietnamese-style spring rolls, instead of the traditional pork and shrimp combo. As Emeril would say, it’s kicked up a notch.