Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open

[Dispy]

Step 2: The most difficult thing about this to NOT pick from the pan

[Dispy]

I added some left over Swordfish from a previously posted recipe and substituted Hot Shot in place of Cayenne Pepper. Gives it a better zing if not using lobster. The trick here is to allow the mix to cool, then stuff your fish for baking or grilling. A good tip is to "pin back" the opening of the fish cavity to allow for a crusty stuffing, much like a turkey or game bird. Although it looks rough, it will brown nicely when baked and retain a nice and moist texture. This recipe can also be used in Christmas time Clams Casino and has been modified from my mother in-law's family recipe. Your feedback is welcomed and appreciated. The complete dinner will be served at 7:30 p.m. sharp. Bring your forks, a couch and pillow because you will not walk far after eating this one Pardon the poor quality of these picture as my good camera went for a swim yesterday.

[Dispy]

Baked Striper Fillets:

Pre-heat oven to 425 *F. Grease glass baking dish with olive oil. Brush all sides all the fillet with olive oil and sprinkle Original Campmix to each side of the fillet. Add stuffing on the sides, place in the oven and bake for 25 minutes. Keep the oven rack at lowest position in the oven. Enjoy!!!

[Dispy]

Last of the year's Pheasant...time to fill the freezer again:

Oven Baked Pheasant:

4 Breast of Pheasant
1 cup of Italian Bread Crumbs
2 Eggs
1 TBSP of Too Tall Tom's Anglers CampMix
1/3 Cups of Parmesan Cheese
3 TBSP Olive Oil
3 TBSP of Garlic
3 TBSP of fresh Basil
6 Cups of fresh Green Beans
1 TSP of Salt
1/2 Cup Cheddar Cheese,  1/4 Cup Bleu Cheese, 1/2 Cup Romano Cheese and Parmesan Cheese
6-8 Medium Potatoes
Too Tall Tom's SpudMix, season to taste
1/2 Stick of Butter
1-2 Cups of Milk

Pre-heat oven to 400*, oil bottom of glass baking dish. Mix Parmesan Cheese with Italian Bread Crumbs in separate bowl. Beat eggs. Dip breasts into egg and then into the mix. Place in baking dish and lightly sprinkle the top with CampMix. Place in the oven and bake for 45 minutes. During the last 10 minutes, lightly baste with the remaining Olive Oil. Gravy is made from green bean recipe.

Steamed green beans with basil/garlic sauce:

1/2 Cup of cold water, mix Basil, Garlic and salt. Place green beans in microwavable steaming bag, add mix and shake. Place 4 holes in the top of the bag and microwave for 8 minutes.

4 Cheese Mashed Potatoes:

Boil water and potatoes and mash. Place cheese into microwave , thoroughly melting into a cheesy liquid. Mix cheeses with mashed potatoes and lightly top with Too Tall Tom's SpudMix.

Top it off with homemade Apple Crisp, pure NH Maple Syrup (from my good friend at the SugarShack) and Vanilla Ice Cream.

Enjoy!!

[Dispy]

More Stripah Recipes or any white fish: Adapted from Ms. Nicholson

1 1/2 pounds of Striper fillets
1 Tsp of Virgin olive oil
1/2 cup of chopped onions
1 can of diced tomatoes
1/2 cup of Kalamata olives
2 Tsp of dry white wine
1 Tsp of dried Basil
1/2 Tsp of garlic powder
1 TBSP of Too Tall Tom's Angler Campmix
1/4 Tsp of dried Thyme

Pre heat oven to 375*F. Place fillets in greased glass baking pan, bake for 10 minutes. In frying pan, sautee onions until translucent, add tomatoes, olives, wine and spices. Cover and reduce heat for 3 minutes. Spoon the stock on top of the fillets and continue to bake until the fish is opaque and cooked.

Pics to follow.

[Dispy]

Ok fellas, it has been some time since I have posted a recipe...so lets start off 2012 with a tasty Perch Chowdah:

1 pound of mussels, cleaned and bearded
1 1/2 pound of yellow or white perch fillets
1 cup of onions
1/2 cup of celery
1 cup of clam juice
1 cup of chicken stock
2 cups of heavy cream
3 TSP of flour
1/2 TSP of Saffron
1 TSP of Tyme
1 TSP of White pepper
salt to taste
1 liquid ounce of olive oil

Place oil  in stock pot on medium heat. Add celery and onions and cook until transparent. Add Tyme, saffron, pepper and salt. Add clam juice and cream. Bring to a boil.

Whisk chicken stock into the flour, stirring until smooth texture. add to to boiling clam juice/cream. Bring back to a boil, lower the heat and simmer for 10 minutes.

Add fillets and cover for 5 minutes. then add the mussels and cover, cooking for 5 minutes or until mussels open.

[Dispy]

White Fish Soup:

1/2 cup of finely chopped onion
1/2 cup of calm juice
1/2 cup of white wine
2 cups of heavy cream
2 pats of butter
4 TSP of olive oil
8 ounces of cubed white fish
2 TSp of flour
1/4 cups of finely chopped scallions
1/2 cup of steamed potatoes(cubed)
salt and pepper season to taste

Heat sauce pan, add olive oil and heat for 30 seconds or so. Add onion and cook for two minutes. Add flour, mixing until the flour has absorbed into the oil. Add clam juice and wine, then beat vigorously for one minute. DON'T STOP beating or it will lump. Cook for two minutes. Add cream and bring to a boil. Add fish and potatoes and simmer until done ( approximately 6 minutes).  Add butter pats and top with scallions, season with salt/pepper to taste.

[AQUAASSASSIN]

Keep it up buddy!

[Dispy]

Cusk, Perch or Crappie Gumbo:

1/2 lb. of bacon, diced
1 cup each..onion, celery, green pepper, red pepper( all diced)
1 TSP chopped garlic
1/2 TSP each of white pepper, thyme and oregano
1/8 TSP of cayenne
8 cups chicken broth
1 pound smoked sausage, sliced 3/4" thick
1 pound of Cusk, perch or crappie, cut into one inch cubes
1-2 cups of white rice

Saute the bacon and reserve, Heat the bacon fat until it just begins to smoke, then add an equal amount of flour- whisking until the Roux turns light brown, much like the color of a paper bag. Add onion, celery, green and red pepper, garlic, cayenne, white pepper, thyme, oregano, reserved bacon and chicken broth. Simmer for 15 minutes.

Add smoked sausage and fish. Simmer for 7-9 minutes. Season with Too Tall Toms Angler CampMix and black pepper to taste. served with white rice.

[addicted to ice fishing]

Looks tasty!

[Dispy]

Baked Brown Trout :

Prep time: 25 minutes; serves 4

Ingredients

4 cleaned whole Brown Trout
1/2 cup dry Vermouth or dry wine ( Pinot Grigio)
1/2 cup double Virgin Olive oil
1 Tsp Uncle Tom's Angler's Camp Mix
Freshly ground black pepper.
4 sprigs of fresh herb (dill, chives or parsley).
1 lemon or 1 TBSP of Lemon Juice concentrate
4 pieces of Aluminum foil

Pre-heat oven to 450*F
Mix ingredients together (except wine). Using a basting brush, lightly coat Aluminum foil and inside and outside of fish. Place in foil and wrap.  Divide the wine and pour into each fish 'package.'
Place into oven and bake for 15 minutes. Remove, let cool to luke warm, add lemon wedge and serve.

[draz]

Looks good. Tom are you a cook or is it something you enjoy doing?

[Dispy]

I almost went to culinary school, but the short answer is I am not a professional cook. I simply love to cook and build neighborhoods not so much building now......thus my extra 60 pounds gained...

[Dispy]

Walleye Lovers Delight:


4 tbsp butter
1 chopped onion
8 oz of sliced mushrooms
8-12 walleye fillets
1 stick of butter
Bread crumbs
1 cup uncooked wild rice
6 oz sliced almonds
Angler's Camp Mix
Fresh Asparagus

Slow cook the wild rice and drain.. Saute onions until transparent in 4 tbsp of butter. Add the cooked wild rice and mushrooms.

Season the walleye fillets with Angler's Camp Mix roll them butter, then in bread crumbs. Place the walleye fillets in the oven and bake at 450 degrees for 15 minutes. Use the rest of the butter to saute the sliced almonds in a separate pan.

Serve the walleye fillets on top of the wild rice along with the asparagus. Drip the sauteed almonds over the dish.

[walleyeboater]

I have a receipe for walleye "puffs", from In Fisherman magazine.
These things melt in ur mouth, lots of ingredients, an time consuming to make,
but they are awesome.

[Dispy]

[Dispy]

Brown Trout Croquettes

4 Fresh Fillets of Brown Trout
1 1/2 cup soft fresh breadcrumbs/ or Italian seasoning
2 tbsp of Tobasco Sauce
1 to 2 tsp of dijon mustard
1/3 cup chopped green onion
3 Russet potatoes mashed
1 tablespoon chopped parsley
Pinch of Thyme
2 eggs beaten
1/4 cup of Parmesan cheese
salt and pepper
Spud Fixin CampMix

Poach fillets in a large heavy frying pan. Add 1 cup of water, 1 cup of chicken broth and 1 cup of Mediterranean Seafood Sauce. Bring to a slow boil, place fillets in pan and reduce to medium heat for 4-6 per 1" thickness of fillet. Remove poached fillets to stainless steel bowl and allow to cool.

Place flaked fillets in a mixing bowl and add 1/2 cup bread crumbs, green
onions and mustard and mashed potatoes. Mix with fork until well
blended. Add beaten egg, thyme, parmesan cheese, parsley, and salt and
pepper.

Shape mixture into patties. Mixture will be very soft. Add more bread
crumbs if necessary. Coat patties with remaining bread crumbs. Heat
butter and oil in skillet over medium heat. Add croquettes and fry 5
minutes on each side or until nicely browned.  Optional-place in baking dish in heat oven at 350*F for 10 minutes.

Enjoy!!!

[AQUAASSASSIN]

Hmmmm............ Maybe I need to start keeping all of these Browns I am throwing back

[GraniteBass]

Here is one we just made from a pickerel that we caught while fishing with Dispy:

Baked pickerel/pike with sourcream

Ingredients:

1 medium/large size pickerel or equivalent pike
1/2 gallon whole milk
smoked bacon according to the size of the fish
4-6 bigger potatoes, enough the cover the bottom of the baking dish
1/4 cup of sourcream
olive oil
salt, pepper, garlic powder

Preparation:

Clean the fish, remove the scales.
Put the fish in a container, cover with the whole milk and let it soak overnight.
The next day take it out, discard the milk.
Lightly cover the fish with some olive oil.
Salt, pepper and garlic powder the fish according to taste.
Cut slits into the fish (approximately every inch) and inserts the bacon into the slits.
Spread some sourcream over the fish
Slice the potatoes into circles, salt and pepper them and cover the bottom of the pan.
Pour some olive oil over the potatoes.
If it is a special day, put some sourcream over the potatoes as well 
Put the fish on the potato bed.
Cover with an aluminum foil and bake in a 350 oven for half an hour.
Take the foil off and bake until the fish and bacon looks nice and crispy - around 20-30 more mins.



Enjoy

[AQUAASSASSIN]

Looks great, picks are so underrated for tablefare, I hate catching them though....

[Dispy]

Looks good GB   Thanks for sharing

[Dispy]

Fresh Poached Rainbows on English Muffins with Eggs:

    * 1 small yellow onion, halved
    * 8 teaspoons finely chopped onion
    * 1 bay leaf
    * 8 ounces skinless rainbow fillets, pin bones removed
    * 2 tablespoons low-fat mayonnaise
    * 2 teaspoons chopped fresh dill
    * 1 teaspoon dijon mustard
    * 1/2 teaspoon grated lemon peel
    * 4 slices French bread/ English muffins
    * 32 watercress leaves
    * 4 cherry tomatoes, cut into 4 slices each

In a medium skillet, combine the onion halves, bay leaf, and 3 cups of water over medium-high heat. Bring to a slow boil; add the fillets, reduce the heat to medium, and gently simmer for 12 to 14 minutes, or until the fish is opaque. Remove the fillet from the liquid and let it cool for 10 minutes. Discard the cooking liquid and remaining contents. Carefully flake or cut the fish into 16 pieces.

In a small bowl, combine the mayonnaise, dill, mustard, and lemon peel. Toast the bread slices and cut each slice twice on a diagonal into 4 triangles.

To assemble, place the bread triangles on a work surface. Top each with 2 watercress leaves, 1 tomato slice, 1 piece of the fillet, 1/2 teaspoon of the mayonnaise mixture, and 1/2 teaspoon of the chopped onion.

[GraniteBass]

Very nice, now which plate is mine? 
Hoping for one with the eggs!

[Dispy]

Another tantilizing dish:
Cusk, Perch or Crappie Gumbo:

1/2 lb. of bacon, diced
1 cup each..onion, celery, green pepper, red pepper( all diced)
1 TSP chopped garlic
1/2 TSP each of white pepper, thyme and oregano
1/8 TSP of cayenne
8 cups chicken broth
1 pound smoked sausage, sliced 3/4" thick
1 pound of Cusk, perch or crappie, cut into one inch cubes
1-2 cups of white rice

Saute the bacon and reserve, Heat the bacon fat until it just begins to smoke, then add an equal amount of flour- whisking until the Roux turns light brown, much like the color of a paper bag. Add onion, celery, green and red pepper, garlic, cayenne, white pepper, thyme, oregano, reserved bacon and chicken broth. Simmer for 15 minutes.

Add smoked sausage and fish. Simmer for 7-9 minutes. Season with Too Tall Toms Angler CampMix and black pepper to taste. served with white rice.

[Dispy]

The Hardwater Cafe will soon be opening with many new icehouse recipes..including preparation videos........expected opening date December 6, 2012. freezer is full of venison and game birds..many stews, gumbos and other tongue teasing offerings.

[Rebelss]

Please send all samples to me for a complete nutritonal analysis and sensory input report.
 

[Dispy]

Please send all samples to me for a complete nutritonal analysis and sensory input report.
 

Where shall I send them to???   BTW your rub recipe was great

[Rebelss]

Thanks, Dispy!!!! Glad ya liked it!!! I just made another batch a bit ago for the ribs tomorrow.... 

[Dispy]

Thanks, Dispy!!!! Glad ya liked it!!! I just made another batch a bit ago for the ribs tomorrow.... 

Sweet  I'll be eating the darn 8 pointer I just watched in the field as I left my stand this evening, maybe with an adapted version of your rub

[Rebelss]

Good luck!!! Nothing like some thick, rare, Bambi steaks with *SLURP*............