Author Topic: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open (Read 38146 times)

Dispy · « **Reply #30 on:** Jan 25, 2011, 06:49 AM »

Quote from: slammer28 on Jan 24, 2011, 05:18 PM

Made it tonite bro! Sooooooooo good! Thanks again (I used cod)

Glad you enjoyed it Slammer.......

Cheers & Tight Lines!!!

Dispy · « **Reply #31 on:** Jan 25, 2011, 04:27 PM »

Troutski's Panfish after school Delight!!!!

45 Crappies caught in less than hours time...good job Troutski!!!!!!!!!!

Swampdonkey · « **Reply #32 on:** Jan 25, 2011, 05:18 PM »

Atta boy Troutski!

Dispy · « **Reply #33 on:** Jan 25, 2011, 05:52 PM »

Dispy · « **Reply #34 on:** Feb 04, 2011, 07:31 AM »

Baked Lake Trout:

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.

AQUAASSASSIN · « **Reply #35 on:** Feb 04, 2011, 04:47 PM »

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?

GraniteBass · « **Reply #36 on:** Feb 04, 2011, 07:00 PM »

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

Dispy · « **Reply #37 on:** Feb 04, 2011, 07:08 PM »

Quote from: GraniteBass on Feb 04, 2011, 07:00 PM

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!!!

Dispy · « **Reply #38 on:** Feb 04, 2011, 07:18 PM »

Quote from: slammer28 on Feb 04, 2011, 04:47 PM

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!!!

GraniteBass · « **Reply #39 on:** Feb 04, 2011, 07:28 PM »

Dispy,

If you don't have a publisher and want to self publish, I would recommend checking 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

Dispy · « **Reply #40 on:** Feb 04, 2011, 07:40 PM »

Quote from: GraniteBass on Feb 04, 2011, 07:28 PM

Dispy,

If you don't have a publisher and want to self publish, I would recommend checking 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

Think Browns Granite...BROWNS!!!!!!!

Cheers & Tight Lines!!!

jacob64 · « **Reply #41 on:** Feb 05, 2011, 12:51 AM »

Here is a big batch of smoked mackerel, seeing as we are sharing some cooked fish pics

Dispy · « **Reply #42 on:** Feb 05, 2011, 07:02 AM »

Quote from: jacob64 on Feb 05, 2011, 12:51 AM

Here is a big batch of smoked mackerel, seeing as we are sharing some cooked fish pics

Holy Mackerel

:roflmao:Looks tasty....

jacob64 · « **Reply #43 on:** Feb 05, 2011, 11:05 AM »

Quote from: Dispy on Feb 05, 2011, 07:02 AM

Holy Mackerel :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

Dispy · « **Reply #44 on:** Feb 13, 2011, 07:58 PM »

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.

Dispy · « **Reply #45 on:** Feb 14, 2011, 11:56 AM »

Cusk Paella:
Recipe to follow-

Dispy · « **Reply #46 on:** Feb 14, 2011, 02:33 PM »

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.

deerme · « **Reply #47 on:** Feb 14, 2011, 02:40 PM »

Quote from: Dispy on Feb 14, 2011, 11:56 AM

Cusk Paella:
Recipe to follow-

(Image removed from quote.)

OMG that looks so damn good...

StingingLips · « **Reply #48 on:** Feb 17, 2011, 10:47 PM »

I am so glad that I just found this thread, all of these recipes sound awesome!

GraniteBass · « **Reply #49 on:** Feb 18, 2011, 06:33 AM »

I love Paella, have to try it. Dispy, it should work with cod as well, right?

Dispy · « **Reply #50 on:** Feb 18, 2011, 06:42 AM »

Quote from: GraniteBass on Feb 18, 2011, 06:33 AM

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.

Dispy · « **Reply #51 on:** Feb 19, 2011, 03:20 PM »

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!!!

Dispy · « **Reply #52 on:** Feb 19, 2011, 06:48 PM »

Quote from: Dispy on Feb 19, 2011, 03:20 PM

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!!!

HardTellinNotKnowin · « **Reply #53 on:** Feb 24, 2011, 04:22 PM »

Caught, Filleted, soaked in Heavy Cream, Dipped in Egg, Bread Crumbs, fried in Canola for 45 seconds....delicious

--Cheers and tight lines!

Dispy · « **Reply #54 on:** Mar 03, 2011, 05:27 PM »

Quote from: Dispy on Feb 19, 2011, 03:20 PM

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:

The Pan Cooking:

The Dish:

The BIP Gang Eating:

AQUAASSASSIN · « **Reply #55 on:** Mar 03, 2011, 05:28 PM »

that crappie looks BOMBBB! do you always just scale them?

Dispy · « **Reply #56 on:** Mar 03, 2011, 05:31 PM »

Quote from: slammer28 on Mar 03, 2011, 05:28 PM

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.

Dispy · « **Reply #57 on:** Mar 03, 2011, 05:41 PM »

Quote from: Dispy on Feb 04, 2011, 07:18 PM

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:

The Serving:

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."

New Frontier · « **Reply #58 on:** Mar 03, 2011, 06:00 PM »

How was it Dipsy?

Dispy · « **Reply #59 on:** Mar 03, 2011, 06:02 PM »

Quote from: New Frontier on Mar 03, 2011, 06:00 PM

How was it Dipsy?

Both were excellent!!!!!!!!!

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Author Topic: Dispy's Hardwater Cuisine & All Seasons Cafe- Now Open (Read 38146 times)