Stuffed Trout, Cake and Peanuts

DEAR SOS: Is it possible to get the Velvet Turtle to share its recipe for trout stuffed with shrimp? I would appreciate it.

--HAROLD

DEAR HAROLD: Yes, the Velvet Turtle complied. It’s a good recipe for company, and much of it can be assembled ahead.

VELVET TURTLE STUFFED TROUT

6 to 8 (8- to 10-ounce) whole trout, boned

Flour

2 eggs, beaten

2 cups bread crumbs

Shrimp Stuffing

1/4 cup butter

Juice and grated zest of 1 lemon

Salt, pepper

Dredge each trout in flour, dip in eggs, then roll in bread crumbs to coat lightly.

Carefully fill each trout cavity with Shrimp Stuffing. Secure seams with wood picks. Melt butter in large skillet. Saute trout in butter, few at time, until lightly browned on both sides and until stuffing is hot. Remove trout as done and keep warm.

Add lemon juice and zest to butter remaining in pan and heat few seconds. Season to taste with salt and pepper. Pour over trout. Makes 6 to 8 servings.

Shrimp Stuffing

1 large onion, chopped

3 cups sliced mushrooms

2 tablespoons butter

1 teaspoon salt

1 teaspoon white pepper

1/4 cup diced sweet red pepper

1/4 cup diced green onions

1/2 pound bay shrimp, cooked

2 cups dry Sherry

Saute onion and mushrooms in butter in skillet until lightly browned. Add salt, white pepper, red pepper, green onions, shrimp and Sherry. Simmer over medium heat until liquid is reduced to glaze, stirring occasionally. Cool.

DEAR SOS: I’ve lost my recipe for the Harvey Wallbanger Cake. Would you please repeat the recipe?

--ANGELA

DEAR ANGELA: Certainly. There are several versions formulated with certain brands of cake mixes, so it’s important to use the cake mix and ingredients specified. Here’s one using a Duncan Hines mix.

HARVEY WALLBANGER CAKE

1 (18.25-ounce) package Duncan Hines Deluxe yellow cake mix

3/4 cup orange juice

1/4 cup Galliano

1/4 cup vodka

3 eggs

1/3 cup Crisco or Puritan oil

Powdered sugar

Grease and lightly flour 10-inch bundt pan. Place cake mix, orange juice, Galliano, vodka, eggs and oil in large mixing bowl. Beat 4 minutes at medium speed. Turn batter into pan and spread evenly.

Bake at 350 degrees 45 to 50 minutes. Cool 25 minutes in pan before removing from pan. Sift powdered sugar over top. Makes 1 (10-inch) tube cake.

DEAR SOS: A while back you printed a recipe for spicy peanuts that I have misplaced. My father-in-law loves them.

--MEGAN

DEAR MEGAN: We can’t find the exact recipe you described, but here is one that could be a close cousin. Give it a try and see if your father-in-law approves.

HOT CHILI NUTS

1/4 cup butter or margarine

1 tablespoon chili powder

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

3 cups mixed unsalted peanuts or mixed nuts

Melt butter in skillet or blazer pan of chafing dish. Stir in chili powder, cayenne and garlic powder. Add mixed nuts, stirring to coat with chili butter.

Cover and toast over medium heat 10 minutes, shaking pan occasionally. Remove cover. Keep warm in chafing dish, if desired. Makes 3 cups.