Inspiration for dinner tonight came from Guy Fieri’s Cajun Chicken Alfredo 2. I like the idea of pairing Cajun hot with Alfredo creamy.
Alfredo isn’t typical summer fare, but I have a bowl of leftover linguini in my fridge right now, and Alfredo sauce is a good way to make sure it gets eaten. Actually, we’re doing a somewhat lighter version of a classic Alfredo. (The recipe below is not the one I linked to in Dinner this Week, but it’s very similar, based on a bechamel/white sauce).
Even though I’m using steelhead trout, I didn’t call this Cajun Trout because trout is literally a different animal, and I’m not sure how this recipe would be with regular trout.
Is there such a thing as “regular” trout? My trout catching sister will enlighten me. (“Regular trout!” she’ll say. “What’s that?”) Okay, so whatever, the trout I’m thinking of is small and bony and probably not good for this. And I should probably not talk a lot about things I know very little about.
Well, I do know steelhead trout looks and tastes almost exactly like Atlantic salmon. So, that said …
Making Dinner Tonight
Smear on Guy’s blackened spice rub and grill the fish. This spice rub was outstanding and a good counterpoint to the mild, creamy Alfredo.
While you’re at it, throw a couple of red peppers, rubbed with olive oil, on the grill, too.
Make the Alfredo sauce (see recipe below) and stir in the pasta. Reheated pasta — meh. Of course, fresh is always better, but it heated up surprisingly well in the creamy sauce. Just keep the heat low and toss well. Add more milk (or even a little water or broth) if it’s looking dry.
Saute the kale. Bobby Flay’s Sauteed Kale recipe.
I used baby kale and added a dash of crushed red pepper. Not sure about the red wine vinegar. I tasted a little with and without. Jury’s still out. See what you think. And don’t be afraid to fill up your pot with kale. It looks like a lot, but cooks down to nothing.
Serve it up.
Light Alfredo Sauce Recipe
- 3 T butter (or substitute 1 T olive oil for 1 T butter)
- 3 cloves garlic, minced
- 3 T flour
- 1/4 c white wine (optional)
- 3 c milk
- 1 c Parmesan cheese or more to taste
- 1 t salt, or to taste
Melt butter over medium heat. Saute garlic until soft, about 1 minute.
Sprinkle in flour, stirring constantly. The flour will absorb the butter/oil, and make a kind of paste. Cook until golden brown.
Whisk in wine, and cook until almost completely absorbed.
Add milk slowly, whisking constantly until incorporated. Cook until slightly thickened. (At this point it may seem a little thin, but it will thicken after you add the cheese and even more after you add the pasta).
Stir in cheese, and salt to taste.
- Grilled Cajun salmon (steelhead trout)
- Whole wheat linguini with light Alfredo sauce
- Sauteed baby kale
- Grill roasted red pepper
Didn’t stray too far from my Dinner this Week. Kale instead of spinach and added some roasted red pepper. I’d do this one again!
More ideas for Dinner Tonight