Author Topic: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open  (Read 38137 times)

Offline Dispy

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Cheers & Tight Lines!!!

Offline Double-L

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #1 on: Jan 19, 2011, 05:55 AM »


     That's pretty tough to beat. :thumbsup: One of my favorites. :clap: :clap: :clap:     LL
"CATCH & RELEASE" --- For another day!

Offline deerme

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #2 on: Jan 19, 2011, 07:26 AM »
OH MY GOD that looks DELICIOUS!!!!!!!!!!!!!!!!!!!!!  cusk is one of my favorites!!!

Offline Swampdonkey

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #3 on: Jan 19, 2011, 07:28 AM »
Boy Disp that looks some good!

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #4 on: Jan 19, 2011, 09:27 AM »
That is a beautiful thing!
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline dylan8351

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #5 on: Jan 19, 2011, 09:53 AM »
Looks like you forgot to fillet your fish! haha
I'll keep my guns, freedom, and money. You can keep "The Change"

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #6 on: Jan 19, 2011, 10:19 AM »
do you mind if I ask what your recipe is?
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline slobhoy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #7 on: Jan 19, 2011, 10:23 AM »
whats a cusk

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #8 on: Jan 19, 2011, 10:27 AM »
its like if a cod and an eel had a baby in a lake ;) some areas call them burbot or eelpout or lawyers
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline james

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #9 on: Jan 19, 2011, 10:34 AM »
whats a cusk

A little one i caught last year.


Offline slobhoy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #10 on: Jan 19, 2011, 10:36 AM »
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

Offline lostfishy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #11 on: Jan 19, 2011, 10:39 AM »
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

Offline deerme

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #12 on: Jan 19, 2011, 10:51 AM »
its like if a cod and an eel had a baby in a lake ;)

HAHA!

Offline draz

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #13 on: Jan 19, 2011, 10:57 AM »
Looks good Tom

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #14 on: Jan 19, 2011, 11:58 AM »
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


Offline Zorros shack

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #15 on: Jan 19, 2011, 11:59 AM »
Looks goods!

Offline sorelippin

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #16 on: Jan 19, 2011, 01:47 PM »
looks tasty!

Offline ciaran

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #17 on: Jan 19, 2011, 05:09 PM »
Cheez-its in chowder....give it go!
...Not without your keys you're not!

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #18 on: Jan 19, 2011, 06:46 PM »
awesome THANKS!
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #19 on: Jan 20, 2011, 02:04 PM »
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!!!!

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #20 on: Jan 20, 2011, 02:07 PM »
PLEASE DO!
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #21 on: Jan 20, 2011, 02:39 PM »
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:


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.

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #22 on: Jan 20, 2011, 07:18 PM »
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!!!

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #23 on: Jan 22, 2011, 03:05 PM »
Slammer....Fish cake recipe coming up soon, within the next 3 days..thanks for your response..

Cheers & Tight Lines!!!

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #24 on: Jan 22, 2011, 03:16 PM »
thanks buddy im pumped!
You count your years by the Winters.

It’s not being Cocky if you can back it up.

Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #25 on: Jan 24, 2011, 11:54 AM »
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!!!




Offline Dispy

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #26 on: Jan 24, 2011, 11:56 AM »




Offline Jiffy Man

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Offline icefsh4gold

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #28 on: Jan 24, 2011, 01:34 PM »
never had cusk, but that makes me want to have some right this second

"There's a fine line between fishing and just standing on the shore like an idiot"-Steven Wright

Offline AQUAASSASSIN

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Re: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open
« Reply #29 on: Jan 24, 2011, 05:18 PM »
Made it tonite bro! Sooooooooo good! Thanks again (I used cod)
You count your years by the Winters.

It’s not being Cocky if you can back it up.

 



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