IceShanty.com's Ice Fishing Community
Ice Fishing Tips -Check your local regulations! => Hardwater Cuisine => Topic started by: Dispy on Jan 18, 2011, 11:38 PM
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10889.jpg)
Cheers & Tight Lines!!!
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That's pretty tough to beat. :thumbsup: One of my favorites. :clap: :clap: :clap: LL
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OH MY GOD that looks DELICIOUS!!!!!!!!!!!!!!!!!!!!! cusk is one of my favorites!!!
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Boy Disp that looks some good!
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That is a beautiful thing!
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Looks like you forgot to fillet your fish! haha
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do you mind if I ask what your recipe is?
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whats a cusk
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its like if a cod and an eel had a baby in a lake ;) some areas call them burbot or eelpout or lawyers
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whats a cusk
A little one i caught last year.
(http://i284.photobucket.com/albums/ll12/jamesmorrison1966/001-6.jpg)
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i caught one the other day a big one but didnt eat it my buddys didnt want to try it i herd they were good
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its like if a cod and an eel had a baby in a lake ;) some areas call them burbot or eelpout or lawyers
turd hustlers we call em in these hea pahts and the eagles and ravens seem to preciate em yupm
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its like if a cod and an eel had a baby in a lake ;)
HAHA!
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Looks good Tom
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do you mind if I ask what your recipe is?
Sure..here you go: Bon Apetite!!!!
Ingredients
4 ounces bacon, diced
1 large onion, finely chopped
1 leek, white and light green parts only, minced
2 teaspoons minced garlic
4 tablespoons all-purpose flour
1 1/2 teaspoons fresh thyme leaves
1 cup dry white wine
6 cups fish broth or bottled clam juice
1 bay leaf
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
2 cups milk
1 cup heavy cream
Salt and freshly ground white pepper
1 1/2 pounds cod fillets, skinless and boneless, cut into 1-inch cubes
1 tablespoon finely chopped parsley leaves, for garnish
Butter, for garnishing bowls
Directions
In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes. Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes. Add the garlic and cook for 1minute, stirring. Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes. Add the white wine and whisk to combine. Add the fish broth, bay leaf and potatoes and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes. Add the milk and cream and cook for 10 minutes. Season, to taste, with salt and pepper. Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes. Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter
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Looks goods!
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looks tasty!
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Cheez-its in chowder....give it go!
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awesome THANKS!
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awesome THANKS!
Anytime.........I'll dig up my "Cusk Fish Cake Recipe" too. Always a tasty treat when out on the ice with Boston Baked beans......only problem is the gas on ride home.................. .... ;)
Cheers & Tight Lines!!!!
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PLEASE DO!
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Anytime.........I'll dig up my "Cusk Fish Cake Recipe" too. Always a tasty treat when out on the ice with Boston Baked beans......only problem is the gas on ride home.................. .... ;)
Cheers & Tight Lines!!!!
TROUT/WHITEFISH Spinach Salad for One: Best with the elusive Whitefish, but works well with trout too:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10892.jpg)
3 tablespoons lemon juice
1- 3 ounce fresh trout fillet
1 tablespoon lemon juice
1/8 teaspoon dried Tarragon, crushed
1 teaspoon salad oil
1 small clove of garlic, minced
1 cup of torn spinach
1/2 small onion. sliced and separated into rings
3 cherry tomatoes, halved
1 slice of Sourdough French Bread
In small skillet combine 3/4 cup of water and 3 tablespoons lemon juice. Bring to a boil, reduce heat. Add fillet and simmer 'till done (allow 4-6 minutes per 1/2" of fillet thickness). Carefully remove fish from skillet. When cool, cut into bite-size pieces. Chill.
For dressing, combine 1 tablespoon lemon juice, oil, and Tarragon; set aside. Rub inside of salad bowl with garlic, discard garlic. Place spinach into bowl. Arrange the fish, onion, and tomatoes atop. Stir dressing: pour on salad. Toss gently to coat. Makes 1 serving.
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A great ice fishing dish:
GAME BIRD GUMBO-
3-4 quartered pheasant breasts
1 cup chopped onion, chopped celery
1 1/4 cup flour
1/2 teaspoon of salt
1/4 teaspoon garlic powder
1/4 ground cayenne pepper
vegetable oil
1/2 pound hot Italian sausage
7 cups of chicken boullion
1 teaspoon minced garlic
1/2 cup white rice per person
Let breasts stand 1 hour, prior to cooking.
Combine onion/celery..set aside.
Combine flour, salt, garlic powder and cayenne in plastic bag.
Add breast and shake until well coated.
Retain 1/2 cup of flour mix.
In skillet heat 2" of oil, fry breasts until golden brown. Add oil, flour mix. Save 1/2 cup of oil, add flour mix in skillet at medium high until it turns to dark brown. Remove from heat, add onions/celery, place on low heat. Pour boullion in large kettle and bring to a roiling boil. Add mix and stir in sausage and garlic. Simmer for 60 minutes. Add breasts. Serve over white rice.
Cheers & Tight Lines!!!
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Slammer....Fish cake recipe coming up soon, within the next 3 days..thanks for your response..
Cheers & Tight Lines!!!
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thanks buddy im pumped!
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Cusk Fish Cakes: Recipe to follow pic
[img]http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10894.jpg[/img
- Use Cusk or Cod-16 ounces of fillets.
- Pour fish in a big pot, add water and refrigerate for 2 hours at least (to get rid of the salt if using Cod)
- Cut up small onion (like the size pieces you use for subs.)
- 5-6 medium potatoes, peeled and cut in half
- Drain water from cod and put more water in the pot. Add the potatoes and boil together until potatoes are soft (but no too soft)
- Mash potatoes and fish together
- Add onions and 1 Tbs of milk and 2 Tbs of margarine
- Let cool and add one egg
Make three bowls:
2 eggs whisked with milk
Flour or cornmeal mix
Breadcrumbs
Note on the bowls listed above: you can use cornmeal or breadcrumbs but you don’t need both.
Make a patty, dip into the egg/milk, then flour and then egg again and into the breadcrumbs.
Fill frying pan with oil to cover the bottom of the pan
When oil is hot, put Patty’s in the oil and cook until browned on both sides.
When done, put on paper towels and drain oil a little.
Cheers & Tight Lines!!!
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10894.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/photo.jpg)
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10894.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/photo.jpg)
You have no idea how hungry that just made me!
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never had cusk, but that makes me want to have some right this second
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Made it tonite bro! Sooooooooo good! Thanks again (I used cod)
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Made it tonite bro! Sooooooooo good! Thanks again (I used cod)
Glad you enjoyed it Slammer.......
Cheers & Tight Lines!!!
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Troutski's Panfish after school Delight!!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10903.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10905.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10902.jpg)
45 Crappies caught in less than hours time...good job Troutski!!!!!!!!!!
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Atta boy Troutski!
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10906.jpg)
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Baked Lake Trout:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10953.jpg)
4 fresh lake trout, mackerel or other whole white fish (2 lbs. in all)
Stuffing:
2 tbsp. butter
1/2 c. chopped parsley
1/2 c. chopped dill sprigs
1/4 c. chopped chives
1/4 c. chopped onion
2 tbsp. lemon juice
White Sauce/Alfrdedo:
1 tbsp butter
1 c. heavy cream
1/2 block of Philly Cream Cheese********
1/2 c. Sour Cream********
1 clove garlic, crushed
1 1/2 c. freshly grated Parmesan cheese
1/4 c. chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add creams and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Fish Cooking:
Preheat oven to 400 degrees. Clean and rinse fish; allow to drain. Sprinkle lightly with All Season salt.
Mix together the remaining ingredients; stuff and wrap each fish separately in aluminum foil.
Bake 25 minutes. Unwrap, remove to a hot platter. garnish with parsley and lemon slices. Serves 4.
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I'm on it, and I dont even like lakers. I think this may change my mind, the alfredo sounds amazng on it! So when you going to publish a cookbook?
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Dispy,
Do you think that the Baked Lake Trout recipe would work with haddock or cod as well? I am asking because I am positively salivating and seriously considering just running to the store for some fish :)
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Dispy,
Do you think that the Baked Lake Trout recipe would work with haddock or cod as well? I am asking because I am positively salivating and seriously considering just running to the store for some fish :)
GraniteBass, I would hold off on buying any fish as I have a nice Laker for your plate........a nice fresh Laker ;) All ready for your oven...And no, haddock will not go well this one....well maybe, but I would tend to use a different recipe..dill is a bit too much overpowering for haddock. Maybe omit the stuffing and use a shrimp stuffing.....oh... that goes well in Lakers too...
Cheers & Tight Lines!!!
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I'm on it, and I dont even like lakers. I think this may change my mind, the alfredo sounds amazng on it! So when you going to publish a cookbook?
Since I have lived in all but one state in the USA, I have a rather large collection of about 1000 F&G recipes. I am compiling them into a recipe book as we speak. Hopefully after my Colorado hunt next year, I will publish it.......
Next weeks recipe will be "Charcoal Cooked Pickerel" atop a brown rice bed and vegetable medley........
Cheers & Tight Lines!!!
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Dispy,
If you don't have a publisher and want to self publish, I would recommend checking lulu.com (http://lulu.com) out.
The moment your cookbook has an "Add to cart" button, I am pressing it :)
As for lakers, thanks a lot! I hope this weekend we will land some really really fresh ones in addition to the normally scheduled 500 pickerels ;D
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Dispy,
If you don't have a publisher and want to self publish, I would recommend checking lulu.com (http://lulu.com) out.
The moment your cookbook has an "Add to cart" button, I am pressing it :)
As for lakers, thanks a lot! I hope this weekend we will land some really really fresh ones in addition to the normally scheduled 500 pickerels ;D
Think Browns Granite...BROWNS!!!!!!! ;)
Cheers & Tight Lines!!!
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Here is a big batch of smoked mackerel, seeing as we are sharing some cooked fish pics :)
(http://i651.photobucket.com/albums/uu236/olsonjacob/SSPX0448.jpg)
(http://i651.photobucket.com/albums/uu236/olsonjacob/SSPX0450.jpg)
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Here is a big batch of smoked mackerel, seeing as we are sharing some cooked fish pics :)
Holy Mackerel :roflmao: :roflmao:Looks tasty....
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Holy Mackerel :roflmao: :roflmao:Looks tasty....
100 times better then that crap from hannafords :) lots of hard work though... a good 12 hours was put into this batch ;D
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Skewered Cusk Kabobs:
Ingredients:
12 fresh or frozen Brussels sprouts
4 medium carrots, cut into 1 1/2-inch pieces
1 pound cusk or swordfish steaks
16- 1 1/2" French bread cubes
1/2 cup butter melted
1 tablespoon snipped parsley
1/2 teaspoon garlic powder
Dash ground red pepper.
How to make Cusk And Garlic Bread Kabobs:
Cut Brussels sprouts in half.
In a covered saucepan cook carrots in a small amount of boiling water for 3 minutes.
Add Brussels sprouts.
Return to boiling; reduce heat.
Cook, covered, about 7 minutes more or till nearly tender.
Drain.
Cut fish into 1-inch pieces.
For fish kabobs, use 2 long skewers or 4 short skewers and alternately thread Brussels sprouts, carrots, and fish, leaving about 1/4 inch of space between pieces.
For bread kabobs, use 2 long or 4 short skewers and thread bread cubes, leaving about 1/2 inch of space between pieces.
Combine butter or margarine, parsley, garlic, and pepper.
Place fish and bread kabobs on an non-greased rack of an unheated broiler pan.
Brush with half of the butter mixture.
Broil 4 inches from the heat till fish is done and bread is toasted, turning kabobs over once during broiling.
Brush kabobs with the remaining butter mixture before serving.
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Cusk Paella:
Recipe to follow-
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10970.jpg)
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Cusk Paella: Preparation time 20 minutes
1-box of Vigo yellow rice or Carolina yellow rice
1/2 package of frozen broccoli rosettes
3 garlic cloves cut in half
1 red pepper
1 small onion
Italian seasoning
Basil
1 pound of cusk, cut cusk fillets into 1-1/2" pieces
Cooking:
Follow rice directions on the box
Saute garlic in olive oil, add broccoli,red pepper, Italian seasoning and cusk
Add the rice and mix well and serve.
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Cusk Paella:
Recipe to follow-
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10970.jpg)
OMG that looks so damn good...
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I am so glad that I just found this thread, all of these recipes sound awesome!
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I love Paella, have to try it. Dispy, it should work with cod as well, right?
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I love Paella, have to try it. Dispy, it should work with cod as well, right?
Indeed GB, cod, cusk, shrimp, chicken and variety of others too.
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Crappie Mexican Style:
"Put a little South of the Border zing into your crappie slabs this winter!!!"
Marinade crappie fillets overnight in your homemade or favorite brand of picante sauce.
Drain off excess picante, and roll in white cornmeal.
No pepper needed, but you may need to salt to taste.
Fry up in double virgin olive, oil, and serve.
Picture to follow soon..
Cheers & Tight Lines!!!
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Crappie Mexican Style:
"Put a little South of the Border zing into your crappie slabs this winter!!!"
Marinade crappie fillets overnight in your homemade or favorite brand of picante sauce.
Drain off excess picante, and roll in white cornmeal.
No pepper needed, but you may need to salt to taste.
Fry up in double virgin olive, oil, and serve.
Oh damn.. I forgot..lettuce, tomatoes, black olives, shredded cheese(Monterrey Jack) and lastly Taco shells......aye Chihuahua!!! Dios Mios!!
Picture to follow soon..
Cheers & Tight Lines!!!
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Caught, Filleted, soaked in Heavy Cream, Dipped in Egg, Bread Crumbs, fried in Canola for 45 seconds....delicious
--Cheers and tight lines!
(http://i1197.photobucket.com/albums/aa432/jetta1983/FilletedCusklarge.jpg)
(http://i1197.photobucket.com/albums/aa432/jetta1983/CookingFillets-1.jpg)
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Crappie Mexican Style:
"Put a little South of the Border zing into your crappie slabs this winter!!!"
Marinade crappie fillets overnight in your homemade or favorite brand of picante sauce.
Drain off excess picante, and roll in white cornmeal.
No pepper needed, but you may need to salt to taste.
Fry up in double virgin olive, oil, and serve.
Picture to follow soon..
Cheers & Tight Lines!!!
The Marinade:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11041.jpg)
The Pan Cooking:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11042.jpg)
The Dish:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11043.jpg)
The BIP Gang Eating:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11049.jpg)
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that crappie looks BOMBBB! do you always just scale them?
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that crappie looks BOMBBB! do you always just scale them?
I use a tablespoon and hook the fish scales then turn upwards, works pretty slick. I found that removing the skin, detracts from the flavor. :)
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Since I have lived in all but one state in the USA, I have a rather large collection of about 1000 F&G recipes. I am compiling them into a recipe book as we speak. Hopefully after my Colorado hunt next year, I will publish it.......
Next weeks recipe will be "Charcoal Cooked Pickerel" atop a brown rice bed and vegetable medley........
Cheers & Tight Lines!!!
Oven baked Pickerel:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11045.jpg)
The Serving:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11046.jpg)
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."
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How was it Dipsy?
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How was it Dipsy?
Both were excellent!!!!!!!!!
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I think that I've got it! ;D :tipup: I'm going back to bed now...
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***Six Month Venison Marinade***
Oddfish 2/08/2011 "best venison I have tasted :bow: "
-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!!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/IMG_20110308_161743.jpg)
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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.
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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 ;D
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***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!!!! ;D
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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.
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those are sum good reciepts u have man
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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.
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I'm going to be referring to this thread for quite awhile just to try these awesome recipes!!
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***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 ;D
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.
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11052.jpg)
Homemade Vanilla Bean Ice Cream recipe to follow!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11053.jpg)
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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 :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup:
Enjoy!!!
http://www.youtube.com/watch?v=M1-x9258yc4 (http://www.youtube.com/watch?v=M1-x9258yc4)
Bon Apetite!!!
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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!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11062.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11063.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11064.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11065.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11066.jpg)
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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!!!
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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.
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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 ;D
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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...
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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 (http://www.myfishfinder.com/fishing_forum/index.php?topic=43215.0)
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Oven Baked Rainbow Trout with Shrimp & Lobster Stuffing:
Recipe to follow.......
(http://i621.photobucket.com/albums/tt294/monstermash_01/2011-09-10_21-07-26_793.jpg)
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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.
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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.
(http://i621.photobucket.com/albums/tt294/monstermash_01/icetreats.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/icetreats2.jpg)
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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
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Grilled Swordfish with rice pilaf, broccoli, salad, and a canned medley of tomatoes, celery, summer squash, zucchini and onions.
(http://i621.photobucket.com/albums/tt294/monstermash_01/Swordfish2.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/Swordfish1.jpg)
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!!!
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Hey Dispy I was just browsing your recipe pics. Almost makes me want to print them and warm them in the microwave. ;D Wondering if you have anything for striper.
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Hey Dispy I was just browsing your recipe pics. Almost makes me want to print them and warm them in the microwave. ;D Wondering if you have anything for striper.
Thanks for reading FishEnticer, I see you have had a great softwater season. Congrats ;D 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 (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 :)
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Thanks Dispy Looking forward to recipes.
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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!!!!
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Oven baked Pickerel:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11045.jpg)
The Serving:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11046.jpg)
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??
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It sure looks like it..and loks good!
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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.
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Crab/ Shrimp Stuffing:
As prepared
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffing1.jpg)
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Step 2: The most difficult thing about this to NOT pick from the pan ;D
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffing2.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffing3.jpg)
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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 :o Pardon the poor quality of these picture as my good camera went for a swim yesterday.
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffing4.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffing5.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/2011-09-10_21-07-26_793.jpg)
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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!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffedfish1.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/stuffedfsih2.jpg)
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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!! ;D
(http://i621.photobucket.com/albums/tt294/monstermash_01/Pheasant2.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/Pheasant1.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/AppleCrisp.jpg)
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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.
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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.
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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.
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Keep it up buddy!
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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.
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Looks tasty!
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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.
(http://i621.photobucket.com/albums/tt294/monstermash_01/BakedBrownTrout2.jpg)
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Looks good. Tom are you a cook or is it something you enjoy doing?
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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 ;D not so much building now......thus my extra 60 pounds gained...
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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.
(http://i621.photobucket.com/albums/tt294/monstermash_01/walleyedish.jpg)
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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.
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0011.jpg)
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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!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0044.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0045.jpg)
(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0046.jpg)
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Hmmmm............ Maybe I need to start keeping all of these Browns I am throwing back ;D
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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.
(http://i1132.photobucket.com/albums/m580/GraniteBass/bakedpickerel.jpg)
Enjoy :)
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Looks great, picks are so underrated for tablefare, I hate catching them though....
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Looks good GB ;D Thanks for sharing :)
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(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0064.jpg)
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.
(http://i621.photobucket.com/albums/tt294/monstermash_01/SAM_0065.jpg)
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Very nice, now which plate is mine? ;D
Hoping for one with the eggs!
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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.
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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.
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Please send all samples to me for a complete nutritonal analysis and sensory input report.
:woot: :roflmao: :roflmao: :roflmao:
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Please send all samples to me for a complete nutritonal analysis and sensory input report.
:woot: :roflmao: :roflmao: :roflmao:
Where shall I send them to??? ;D BTW your rub recipe was great ;)
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Thanks, Dispy!!!! Glad ya liked it!!! I just made another batch a bit ago for the ribs tomorrow.... ;D
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Thanks, Dispy!!!! Glad ya liked it!!! I just made another batch a bit ago for the ribs tomorrow.... ;D
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 :P
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Good luck!!! Nothing like some thick, rare, Bambi steaks with *SLURP*............ :P
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Still waiting for ice to lock up. My children gave me a nice new seasoned 3 quart cast iron grill set for Christmas. Our ice fishing cookery....videos will soon be available for all of our on ice recipes to enjoy..stay tuned.......
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Got thinking I was hungry so here's what I just had:
Crappie fish cakes, beans and brown bread: recipe can be found here:http://www.iceshanty.com/ice_fishing/index.php?topic=177656.20 (http://www.iceshanty.com/ice_fishing/index.php?topic=177656.20)
(http://i621.photobucket.com/albums/tt294/monstermash_01/GOPR0036_zps60c89f82.jpg)
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Oh WOW!!!
You and Tippin need to have a cook off and I'll be the judge.
Great pic!
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Oh WOW!!!
You and Tippin need to have a cook off and I'll be the judge.
Great pic!
Quite tasty but prefer this one with cusk and my signature recipe:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC10894.jpg)
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Your killing me man!!!! Cant wait till lunch time now.....
Awesome!!!
Yo Tippin, Can you beat that???
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Tonights bobhouse table fare:
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11041.jpg)
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Your killing me man!!!! Cant wait till lunch time now.....
Awesome!!!
Yo Tippin, Can you beat that???
And like every great eating adventure , you must have dessert too ;
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11052.jpg)
Homemade Vanilla Bean Ice Cream recipe to follow!!!
(http://i621.photobucket.com/albums/tt294/monstermash_01/SDC11053.jpg)
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Looks good be there in a few hours! Lol
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It's funny, because of ice fishing, I start working out again this time of year, do to all the food and beer/soda I eat and drink on the ice. Love meeting people on the ice and they are willing to share something they have made (ex. Tom's venison chili). I do the same when we have it. Love ice fishing, but hate listening to my doctor. So to keep him off my case, I try to work out a couple of times a week. Doesn't always work out that way though.
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BTW, Tom
LOOKS GOOD!!
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Nice Tom! My favorite thread to look at on this site for sure!
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Nice Tom! My favorite thread to look at on this site for sure!
We are starting up again, only this time I was treated to a great feast by Sorelippin, this guy can cook..OMG
Pictures soon.
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Yeah, Jesse is ok I guess… ;D
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That looks so good I have to log off for now so I can get something to eat @)
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Perch and Venison CHOWDAH New England Style, yes we Ne's drop the "r" s http://www.youtube.com/watch?v=kGkz1H7FTc4&feature=youtu.be (http://www.youtube.com/watch?v=kGkz1H7FTc4&feature=youtu.be)
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Enjoy: http://www.youtube.com/watch?v=nNUoAyQk-no (http://www.youtube.com/watch?v=nNUoAyQk-no)
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Venison with Marchand de Muscadine Sauce: http://bipoutdoors.webs.com/apps/videos/show/17625942-vension-chops-with-marchand-de-muscadine-sauce (http://bipoutdoors.webs.com/apps/videos/show/17625942-vension-chops-with-marchand-de-muscadine-sauce)
8-Venison Chops sliced 1/2"-3/4" thick
1/4 TSP Tobasco Sauce
1/4 TBSP of salt, divided
1- TSBP Double Virgin Olive Oil
1/2 cup of sliced green onions
1 cup of Freshly sliced mushrooms
1 cup of Dry Red Wine
1/2 cup of Muscadine or Grape Jelly
1/2 cup of sliced green peppers
Season chops with 1 TSP of Tobasco Sauce, sprinkle with salt. In a skillet, over high heat, add butter, mushrooms, onions and green peppers. Sautee remove from heat before onions are translucent. Set aside.
In separate pan, add Olive Oil and chops. Cook 5 minutes turning once. Melt 2 TBSP of butter and add previously cooked ingredients and cook for three minutes until tender. Stir in red wine and bring to a boil. Stir in Grape Jelly, add remaining Tobasco and salt. Stir in 5 TBSP of butter until the sauce is thickened. Serve stock over rice and chops.
Enjoy :)
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(http://i621.photobucket.com/albums/tt294/monstermash_01/venisonbackstraps_zps3d69a752.jpg)
2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)
Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
13. The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
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mmmmmm, mmmmmmm!
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mmmmmm, mmmmmmm!
Well how about a Bear recipe?? C'mon support your local NH Board!
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Here is a simple bear recipe from a simple man, with no pics. Try it though it's phenomenal.
Pulled BBQ Bear
Throw a couple of packages of bear steaks ( any meat will work ) in a crock pot on low for 8 hrs. Simmering in French Onion soup.
Drain and shred with a fork and put the BBQ sauce of your choice to it slap it on a bulky roll with cheese and pickles and call it good!
Awesome meal!
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Hey frank how about that recipe me you and randy were crushing on the ice last year
deer burger with a solid dose of lawrys, cut onions and peppers all cooked in the same pan as the scrambled burger and eaten in a sub roll.
I still eat those off the ice to this day and cant wait to do it again.
Those breakfast subs we made were awesome too.
I plan on gaining 10-15 pounds this ice season.
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Here is a simple bear recipe from a simple man, with no pics. Try it though it's phenomenal.
Pulled BBQ Bear
Throw a couple of packages of bear steaks ( any meat will work ) in a crock pot on low for 8 hrs. Simmering in French Onion soup.
Drain and shred with a fork and put the BBQ sauce of your choice to it slap it on a bulky roll with cheese and pickles and call it good!
Awesome meal!
That sounds absolutely delish........ :)
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Delectable Yellow Perch Luncheon!
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This might be my favorite thread....here's a quick one you can try for an appetizer. None of my friends or family, other than my pops, really like seafood. They all like fried haddock at the local legion lol...yet none of them have had fresh fish and said they wouldnt try it. so I tricked them and hid the fish in bacon. Brush these with bbq sauce or garlic butter your choice. Can be made with any fish, I used walleye so that they could see the light ;D they all tell me to go fishing more often now. ::)
(http://i1284.photobucket.com/albums/a579/dvillnave1/Mobile%20Uploads/IMAG0087_zpscj5v0wyx.jpg)[/URL[URL=http://s1284.photobucket.com/user/dvillnave1/media/Mobile%20Uploads/Snapchat-20140127034508_zpsel0cfn6q.jpg.html](http://i1284.photobucket.com/albums/a579/dvillnave1/Mobile%20Uploads/Snapchat-20140127034508_zpsel0cfn6q.jpg) (http://s1284.photobucket.com/user/dvillnave1/media/Mobile%20Uploads/IMAG0087_zpscj5v0wyx.jpg.html)
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(http://i985.photobucket.com/albums/ae333/bipoutdoors/tenderloinwrap_zps0e8cd66c.jpg)
For those looking to share with friends on the ice:
Venison Tenderloin Wrap:
2 lbs venison tenderloins (a single deer loin or Moose or Elk or Pork or Beef)
1/2 lb bacon (Plain, thin-sliced Bacon is best)
3 cups dark brown sugar
2 cups soy sauce (Regular NOT low-sodium. You'll want the saltiness)
1/4 cup white sugar (Optional for added Sweetness)
Directions:
1. Mix brown Sugar and Soy sauce together in a bowl. They should combine nicely into a soupy soy liquid.
2. Put Deer Loin in a cooking tray and pour Brown Sugar/Soy Sauce mixture over loin. Roll tenderloin over in mixture, completely covering it.
3. Let meat marinate in mixture at least 3 hours or overnight in fridge. It's best to marinate for 8 hours if you have the time. Also GREAT to use a Food Saver or other Vacuum device to Vacuum pack/seal the meat with Marinade. With this method, you can achieve Overnight-level marinade in just a couple hours!
4. Remove loin from tray, and place on a slotted bake sheet with a drip pan or aluminum foil below to catch dripping. Don't throw away marinade.
5. Wrap a piece of bacon around the very end of the tenderloin, securing the bacon strip with a toothpick.
6. Repeat this process until the entire loin is wrapped in ten or so bacon "loops." The tenderloin should look like an arm with a bunch of wrist watches on it, the watches being the bacon strips.
7. Drizzle remaining marinade over deer loin. You can continue to baste the loin with the marinade throughout the cooking process with either a brush or a turkey baster.
8. Place on center rack in oven and bake at 350°F for 30-40* minutes. *This should cook the meat to about Medium. For those of you who prefer rare meat (like me), cut the time to 25-30 minutes and then follow with the "OPTION 2" step below regarding searing.
9. OPTION 1 - with about 10 minutes of cooking time left, you can lightly dust the top of the loin with white sugar. This creates a sweet crust on top of the bacon. Might be too sweet for some. Try doing it on just HALF of the loin to see if you like it!
10. OPTION 2 - For a crispier crust and crispier bacon, remove Loin from oven and place the Loin(s) directly on a Grill over medium-high heat to sear the bacon and outer loin. (Thanks to all of you reviewers who taught me this. It's a great step for those of us who like a cooked crust and a pink center).
11. Remove from oven and place on cutting board. Using a knife, cut the loin between each strip of bacon so that you have many pieces of meat, each with their own toothpick.
12. You can eat these pieces directly from the toothpick or remove the toothpick and eat like steak. You can thank me later.
13. The next day, try the leftovers on a wheat bun with spicy BBQ Saucefor an awesome leftover sandwich.
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Stuffed Loligo
(http://i985.photobucket.com/albums/ae333/bipoutdoors/loligo_zpshzqlsvns.jpg) (http://s985.photobucket.com/user/bipoutdoors/media/loligo_zpshzqlsvns.jpg.html)
Ingredients:
Dish:
1 Pound of Loligo
2-TBS of Bread Crumbs
1- TBS Chopped Parsley
2 TBS Grated Parmesan Cheese
Mozzarella Cheese Cubed
2 Cloves of chopped Garlic
4 TBS Olive Oil
Sauce:
3 TBS Olive Oil
1 Large Onion Diced
3 Cloves of Garlic Chopped
2 TBS Chopped Parsley
1- 8 ounce can of Tomato Puree
1- 8 ounce can of Tomato Sauce
Black Pepper
Red Vinegar Cooking Wine
Cherry Tomatoes
Preparation:
Clean the squid and dry with paper towel. Cut off the tentacles and chop them finely.
Mix well the tentacles with bread crumbs, parsley, Parmesan, mozzarella cut in cubes, chopped garlic and olive oil. Stuff the squid with this mixture using a spoon, but only half-fill them and close each one with a tooth pick.
Fry the stuffed squid in remaining oil for about ten minutes.
In another pan, briefly brown sliced onion, chopped garlic and parsley in olive oil for the tomato sauce. Stir in tomato puree, pepper and simmer gently for about 5 minutes.
Stir in sherry and cherry tomatoes cut in quarters. Continue cooking for another five minutes.