Fly Fishin'

This is the last day of our trip, so we wanted to make it spectacular.  We used Summit Fishing Guides to lead us to the best fishin' spots in Frisco.  Brandon was our guide, and he gave us introductory lessons before we waded into the waters at Dillon Reservoir.  Doug had been fly fishing before, but it was the first time for me. Brandon taught me and refreshed Doug's skills at casting.  It was a lasting memory in the beautiful mountains of Colorado.

We were at our fishing spot by about 8:30 AM.  It was about 48 degrees.  The water is cold as it comes down from the mountains as the snow melts.  The elevation here is about 9,097 feet.

Just look at the photos below.

They say a picture is worth a thousand words... Yes!

My catch of the day was a big stick.

Our guide, Brandon, keeping a watchful eye on us.

There are several anglers down stream from me trying their luck (and skill).

"Do these waders make me look fat?"

Doug and I are at the Blue River arm of the Reservoir.  This is where Doug caught two fish and had a big one that got away!

Here I am with our experienced guide, Brandon.  He was very knowledgeable and a great teacher.

We stopped for lunch there in scenic Frisco.

The Lost Cajun...where we had authentic Lousiana cuisine.

For dessert we had beignets.  There will be recipe posted to this blog.

The perfect end to a memorable vacation.

Beignets
The word beignet (pronounced bey-YAY) comes from the early Celtic word bigne meaning "to raise." It is also French for "fritter." Beignets, a New Orleans specialty, are fried, raised pieces of yeast dough, usually about 2 inches in diameter or 2 inches square. After being fried, they are sprinkled with sugar or coated with various icings.


Beignets are like a sweet doughnut, but the beignet is square shaped and without a hole. Beignets are considered the forerunners of the raised doughnut. When you hear people in New Orleans say, "Goin'  fo' coffee an' doughnuts," they mean coffee and beignets. Beignet is one of the most universally recognized names for fried dough desserts which are basically fritter batter. For many years, beignets were shaped into balls or squares and covered with mocha frosting. Later the beignet was cut in the shape of a doughnut, and the raised doughnut was born.
from: http://whatscookingamerica.net/History/BeignetsHistory.htm

Simple Pizza Dough Beignets

Upon returning home, I looked up some recipes for beignets.  I wanted a simple one to start with.  So, I made one using refrigerator pizza crust.  The recipe came from blogger, Stephanie Wise.  I had to modify her version because the dough was in too large of pieces and did not cook evenly on the inside.  It works better to cut the dough into smaller pieces and then cook in the hot oil.

 The main ingredient is refrigerated pizza crust.

Shape the dough into a ball and roll it out to about 1/2 inch thick.

Then cut into even pieces.  I suggest cutting it into 12 pieces if you want large beignets,

 or long strips so they are beignet bites like we had in Colorado.

 Heat the oil to about 350 degrees.  If the oil is too hot,
the outside will burn and the inside will be doughy.  Keep an even heat.

 Cook until the outside is brown.

 Remove with a slotted spoon and drain on paper towels.

Sprinkle with powdered sugar.

Enjoy!

If you want original beignets, here is a recipe:

Ingredients:

1 cup lukewarm water 

1/4 cup granulated sugar

1/2 teaspoon salt

1 large egg, room temperature and beaten

2 tablespoons butter, softened

1/2 cup evaporated milk

4 cups bread flour or all-purpose flour

3 teaspoons instant active dry yeast

Vegetable oil for deep frying*

Powdered (confectioner's) sugar for dusting

Go to Beignets for the complete recipe and history of Beignets.