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

[New Frontier]

I think that I've got it! I'm going back to bed now...

[Dispy]

***Six Month Venison Marinade***

Oddfish 2/08/2011 "best venison I have tasted    "

-4 Medium Spanish Onions
-2 Tsp Soy Sauce
-2 Cups of Dry Red wine
-Dash of Lea & Perrins' Worcestershire Sauce
-1 Garlic Clove
-8 Tbsp of Butter
-1 Tbsp of Virgin Olive Oil
-1/2 Tsp of Muscadine or Grape Jelly
-1/4 Tsp of Salt
-2 Tbsp of Anglers' Camp Mix
-1 Tbsp of Maple Syrup

Step 1:

Saute 2 thinly sliced onions and garlic clove in Virgin Olive Oil, mix wine, soy sauce, Worcestershire. Bring to a slow roll. Drain and while warm-
Place Venison in large "tupper-ware" container add slightly cooled marinade. Leave in room temperature (no more than 50* F) for two days non-covered. After day 1, turn meat over.After day 2 remove Venison, Save the liquid!!! Proceed to Step 2.

Step 2:

Add Tobasco sauce to meat, add a dash of salt and Camp Mix.
In frying pan, over medium heat melt 1 Tbsp of butter add Virgin Olive Oil. Add Maple Syrup.
Place Venison in the pan and cook for 2 minutes, turning over only one time. Sear the meat only!!!!
Remove meat.
Add to the frying pan 2 Tbsp of butter, add remaining onions, stir in the wine and bring to a boil.
Add Muscadine and add remaining Tobasco Sauce and another pinch of salt.
Stir in remaining Tbsp of butter until the sauce is thickened.
Remove from heat and allow to cool.

Step: 3

Add Step 1 remaining liquids, Step 2 liquids and Venison into Freezer Saver bag and thoroughly coat the meat. Allow to sit in room temperature (no more than 50*F) for 1 day.

Step 4:

Freeze. Aged for 6 months. All that is required is a Cast Iron frying pan over the grill to make the final cook for serving. Defrost the package and place on medium heat for 5 minutes. Serve with Baked Beans for a nice treat on the ice.

Baked Bean recipe to follow.

Enjoy!!!!

[JIGGIN-]

Sounds to me Dispy, you need to open a hard water restaurant or game meat food pantry or something. I have to say, all the pictures you post of your cooking makes me really hungry and looks great!

Man of many talents.

Thanks for sharing the recipes.

JIGGIN.

[GraniteBass]

Sounds to me Dispy, you need to open a hard water restaurant or game meat food pantry or something.

He has. And it is free! 

You go fishing with Dispy, next thing you know the propane stove is going and you are getting served a great meal. And we are not talking about warmed up hotdogs either, it is dishes you read about in this thread.

This past weekend my 4 year old told me that he was really tired and we should go home. As we were saying goodbye to the BIP gang, Dispy asked my son if he wanted some chili (elk chili that is). Naturally he said yes and we hung around a little more on the ice until Jr could stuff face.

And this was because at the previous trip Dispy fed him venison chili that he liked a lot as well.

Needless to say, I was a very self-sacrificing father and had to eat the leftovers 

[Dispy]

***Good Ole Fashion Baked Beans with a Twist***

-1 pound of dry Navy beans or Great Northern beans
-1/4 bacon or salt pork, cut up
-1 cup of large chopped onions
-1/2 cup of molasses or maple syrup, I prefer maple syrup
-1/4 cup of packed brown sugar
-1 teaspoon dry mustard
-1/2 teaspoon salt
-1/4 black pepper

_Secret ingredient_
-(1) 11oz jar of Howard's Hot Pepper Relish- note to New Frontier-thanks

Rinse beans. In a large Dutch oven combine beans and 7 cups of water. Bring to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat. Cover and let stand for 1 hour.

Drain and rinse beans. Return beans to Dutch oven. Stir in 7 cups of new water. Bring to a boil, reduce heat and simmer for 1 -1 /2 hours or until beans are tender. Stir occasionally. Drain beans and save the liquid!!!

In a 2 1/2 quart crock or casserole dish, combine beans, bacon and onion. Stir in 1 cup of the saved liquid and add Maple syrup, brown sugar, dry mustard, salt and pepper.

Bake, covering the crock in oven for 2 1/2 hours at 300*F. Stir occasionally, add more saved liquid if necessary.

Secret ingredient to be added in the last 1/2 hour of cooking.

Bon Apetite!!!!

[lavaman]

its like if a cod and an eel had a baby in a lake some areas call them burbot or eelpout or lawyers

nice new pics there aqua. cusk are the other codmeat.

[slobhoy]

those are sum good reciepts u have man

[duck doctor]

Beans and Bear (homemade recipie by trial and error. Also works with hamburg or any other ground meat)

1 Large can of B&M Origonal baked beans
1/2 cup maple syrup
1/2 cup ketchup
1 can of corn
1lb Bear Sausage
1 Med onion chopped

Put sausage and onion in fry pan. Cook meat until "well done"

In dutch oven, start beans. Cook on low until they simmer, then add ketchup

Once meat is done, add to beans.

Add can of corn and heat until everything comes to a simmer; stirring occasionally

Cook for 5 more minutes.

[CJiceaddict]

I'm going to be referring to this thread for quite awhile just to try these awesome recipes!!

[Dispy]

***Dispy's Long Walk Granola Bars***

7 cups of oats (not instant) eg: Quaker regular oats
1 cup toasted wheat germ
3 cups of nuts (peanuts, sunflower seeds, almonds, pecans, etc.)
1 1/2 cup of Honey
1/2 cup of Canola Oil

Note: decrease to 1/2 cup of honey for looser consistency, as shown in the picture below. This is also an excellent substitute for gimmy's on a nice bowl of French Vanilla Ice Cream, of which I am about to eat now

Melt honey and oil together in a roasting pan until bubbling.
Pour over dry mixture.
Mix thoroughly.
Place mix on two oiled cookie sheets.
Bake at 250*F for 1 hour.
Cool and slice into bar servings.


Homemade Vanilla Bean Ice Cream recipe to follow!!!

[Dispy]

For all of you Crappie fisherman, not my recipe, but certainly one that deserves mention and a definite "must try recipe."

Credit acknowledged: Monkeyheimer aka Big Musky at MFF.

Rated 5

Enjoy!!!

http://www.youtube.com/watch?v=M1-x9258yc4

Bon Apetite!!!

[Dispy]

Venison Burritos:

Prep Time: 5 minutes

1 lb of Venison burger
1- 4oz. can of green chilies
1 package of Mexican Cheese or Extra-Sharp NY Cheddar
1 package of Tortillas
2- 16oz cans of Ole El Paso re-fried beans
1 chopped onion
6-8 slices of bacon

Cook bacon in frying pan, add onion, Venison burger and green chilies. Brown Venison and add both cans of re-fried beans, mix over heat until it bubbles. In frying pan or directly on the stove top, brown the tortillas on both sides, one at a time. Place cheese and mix into tortilla, roll up and serve.

Bon Apetite!!

[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 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.

Bon Apetite!!!

[Dispy]

Passed along to me by a fellow angler. Although I have not personally tried this, it does sound and look to be a great dish.

Quick Perch Chowder Recipe

Submit a photo for the recipe: Quick Perch Chowder Serves/Makes: 8

Ingredients:

    * 1 pound perch (torsk or walleye) cut in small pieces
    * 2 cups water
    * 1 (12 oz.) can cream style corn
    * 1 (13 oz.) can evaporated milk
    * 2 carrots, sliced thin
    * 1 cup chopped onion
    * 1/4 cup butter or margarine
    * 4 cups diced raw potatoes
    * 1/2 cup diced celery
    * 2 tablespoons parsley flakes
    * 2 teaspoons salt
    * 1/4 teaspoon pepper

How to cook Quick Perch Chowder:

    * In 4-quart or larger pan, saute onion in butter until soft.
    * Add water, potatoes, carrots, celery, salt, pepper, and parsley flakes.
    * Cover and simmer 15 minutes.
    * Put perch on top of potatoes and simmer 15 minutes longer or until fish flakes easily and potatoes are done.
    * Stir in corn and evaporated milk and heat just below boiling.
    * Do not overcook the Quick Perch Chowder or milk will curdle.

[Dispy]

The Grill is now closed for the season and will re-open at MyFishFinder.com. Thanks for all of the submitted recipes, I will try each of them and report back. Thanks for following the thread, I look forward to next years ice fishing season

[Dispy]

Ok Fellas,

A few more recipes for wintah fishin.......soon many game recipes to try in the shanty....pheasants, venison, moose, bear, turkey and other critters..such as my favorite...Grey Squirrel Fricasse...

[Dispy]

Link to the All Seasons Cafe at MFF for some more recipes. I will be regularly posting recipes back here at the IS. Bring on the fall turnover and ice!!!!

http://www.myfishfinder.com/fishing_forum/index.php?topic=43215.0

[Dispy]

Oven Baked Rainbow Trout with Shrimp & Lobster Stuffing:

Recipe to follow.......

[Dispy]

Grilled Rainbow Trout Wrapped and Cooked in Grape Leaves:
(Picture to follow)

Ingredients
 
Too Tall Tom's Original Camp Mix
 
Fresh basil leaves - 1/4 cup (1/4 oz/7 g)
 
Mayonnaise - 1 cup (8 fl oz/250 ml)
 
Lemon juice - 1/4 cup (2 fl oz/60 ml)
 
Olive oil - 1 tablespoon
 
Ground pepper - 1/2 teaspoon
 
Salt - 1/4 teaspoon
 
Trout - 4, about 10 oz (315 g) each
 
Lemons - 2, halved, plus 4 slices for garnish (optional)
 
Salt - 1/2 teaspoon
 
Ground pepper - 1/2 teaspoon
 
Long fresh thyme sprigs - 8
 
Large fresh grape leaves - 16-24
 
Fresh basil sprigs (optional) - 4


Chop or mince the basil.
Add in mayonnaise, lemon juice, olive oil, pepper, and salt and process or stir to mix well.
Season to taste.
Refrigerate covered until time to serve.
Use lemon halves to rub the cavities and outside skin of the trout .
Season inside and outside with Anglers Camp Mix
Soak grape leave in cold water for 3 minutes, changing water every minute or so.
Place 2 thyme sprigs inside each cavity. Place one grape leaf on the work surface and top with one fish.
Fold the leaf over the fish.
Repeat until fish is securely wrapped in two layers of leaves.
Seal the leaves with toothpicks or skewers.
Grill directly over hot coals by placing them seam side down on grill rack or in a grill basket . Grill until grape leaves are browned on the first side, about 5 minutes. Cook both sides 4 to 5 minutes each.

[Dispy]

Just finished canning some of the last o' the years' garden veggies for both the hardside and portable menus served to my guests. You Mainers might appreciate the jar of well......... fiddleheads..pickled that is....recipe upon request. Apple Sauce, a medley of summer squash, zuccini and tomatoes and of course Too Tall Tom's Spices. 2 months and counting till we kick off the BIP Gang season in NH. Predicting ice-in by December 11, 2011.

[Dispy]

Swordfish with my the latest canning concoction, middle jar, seen above and spiced up with Too Tall Tom's Camp Mix.   Dinner served on Tuesday night 7 p.m. sharp

[Dispy]

Grilled Swordfish with rice pilaf, broccoli, salad, and a canned medley of tomatoes, celery, summer squash, zucchini and onions.



Set grill on medium heat. Prepare fish with Olive oil, brush on both sides and sprinkle with Too Tall Tom's Original Camp Mix
Grill for 5 minutes each side and serve. Add warmed medley to top of fish and enjoy!!!

[FishEnticer]

Hey Dispy I was just browsing your recipe pics.  Almost makes me want to print them and warm them in the microwave.  Wondering if you have anything for striper.

[Dispy]

Hey Dispy I was just browsing your recipe pics.  Almost makes me want to print them and warm them in the microwave.  Wondering if you have anything for striper.

Thanks for reading FishEnticer, I see you have had a great softwater season. Congrats Be sure to have a peek at my All Season's Cafe at MFF, thread link http://www.myfishfinder.com/fishing_forum/index.php?topic=43215.0.

As for stripahs, yes I do and will post a few recipes for all to enjoy within the week. Although I have not caught any this year, I will have to go to the market as I usually like to post the actual dish along with the recipe.  Stay tuned. Again congrats on your season

[FishEnticer]

Thanks Dispy  Looking forward to recipes.

[Dispy]

Thanks Dispy  Looking forward to recipes.

I didn't want to keep you waiting, so here is an excellent stuffing for Grilled or Baked Stripers, Lakers, Trout: Pics to follow

Crab/ Shrimp Stuffing:
 
1 stick butter
2-3  stalks of celery, chopped finely
2 small green onions, chopped
1 medium onion, chopped
1 medium red and 1 medium green bell pepper, chopped
Fresh parsley, chopped
6 cans of crab meat
1 lb. shrimp, deveined, cooked and chopped
2 tsp. Original Campmix
2 tbsp. Original SpudMix
1 - 1 1/2 cups of Italian seasoned bread crumbs
2 eggs
1 tbsp. of lemon juice
Cayenne pepper
1/2 ccups Italian cheese, or 4 blend cheese
3 medium Russet potatoes

Boil 3 potatoes and set aside. Add SpudMix and mash. Saute ingredients over medium heat until onions are translucent. Stir in crab meat and shrimp. Add seasonings and bread crumbs. Remove from heat and add potatoes, eggs, lemon juice, and cheese.

Bon Appetite!!!!

[Shienar]

Oven baked Pickerel:
(Image removed from quote.)

The Serving:
(Image removed from quote.)

Soak the Pickerel in whole milk for 24 hours, it dissolves the small bones.
Pre-heat oven 400*
Rub the inside of the fish with Too Tall Tom's Angler Camp Mix.
Melt 1/4 stick of butter and "drip" drawn butter the inside the fish.
Wrap in aluminum foil and bake for 15 minutes.
When cooked, flake the fish from the backbone, one side only.
Remove remaining fish by picking the backbone up and give it a quick snap. All the meat will fall right off.
Use remaining butter to "dip into."

is this chain pickerel??

[WildOutdoorAddict]

It sure looks like it..and loks good!

[Dispy]

is this chain pickerel??

Indeed it is a chain pickerel, caught during the ice fishing season. A savory fish that rates up there with the elusive whitefish. Personally, I'd rather eat a slime dart over a trout any day, when prepared properly.  Thanks for viewing.

[Dispy]

Crab/ Shrimp Stuffing:

As prepared