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

[Dispy]

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.......

[Dispy]

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

[JIGGIN-]

Oh WOW!!!

You and Tippin need to have a cook off and I'll be the judge.

Great pic!

[Dispy]

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:

[JIGGIN-]

Your killing me man!!!! Cant wait till lunch time now.....

Awesome!!!

Yo Tippin, Can you beat that???

[Dispy]

Tonights bobhouse table fare:

[Dispy]

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 ;

Homemade Vanilla Bean Ice Cream recipe to follow!!!

[Swampdonkey]

Looks good be there in a few hours! Lol

[draz]

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.

[draz]

BTW, Tom
LOOKS GOOD!!

[AQUAASSASSIN]

Nice Tom! My favorite thread to look at on this site for sure!

[Dispy]

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.

[AQUAASSASSIN]

Yeah, Jesse is ok I guess…

[ice warrior]

That looks so good I have to log off for now so I can get something to eat

[Dispy]

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

[Dispy]

Enjoy: http://www.youtube.com/watch?v=nNUoAyQk-no

[Dispy]

Venison 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

[Dispy]

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.

[AQUAASSASSIN]

mmmmmm, mmmmmmm!

[Dispy]

mmmmmm, mmmmmmm!

Well how about a Bear recipe?? C'mon support your local NH Board!

[AQUAASSASSIN]

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!

[StingingLips]

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.

[Dispy]

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........

[Dispy]

Delectable Yellow Perch Luncheon!

[315stickbow]

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  they all tell me to go fishing more often now. 

[/URL[URL=http://s1284.photobucket.com/user/dvillnave1/media/Mobile%20Uploads/Snapchat-20140127034508_zpsel0cfn6q.jpg.html]

[Dispy]

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.

[Dispy]

Stuffed Loligo






 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.