Fish camp food

[fordo]

We have nine guys fishing the South lake in Curtis this year we always eat good but I am looking for something different this year.
Our usual:
Traditional blue berry pancakes first morning
Biscuits and gravy
Egg sammiches
We even have eggs Benedict

Traditional first night hotdogs/hamburgers cooked on the ice with campfire

Two fish frays for dinners
Jambalaya
Lasagna
Pork

Any suggestions would be appreciated.


Also, as I was writing this I wondered if there are any traditions other fish camps would share

[skinnytrucker]

Porketta sandwiches

[Baetis62]

Breakfast Burritos are good twice-once with coffee before rolling out and later out on the ice for lunch. I'm not usually the cook but some of my favorite dinners are pork chops on rice with salsa and Italian sausages with sautéed bell peppers and onions.  Just a pinch of sugar on the peppers as they come off...yum.  Fish if we catch em.

[aacosta]

on our family fishing trip my uncle brings "steakon" its marinated steak cubed then wrapped in bacon. We pop em on a propane grill and they are delicious.

[vexvision]

Three years ago our group stayed on the south lake for a week, and the last two years we stayed at the Sleepy Eyed Goose on the main lake! Lots of fun up there, and we sure love Curtis!!
We eat like pigs up there, nothing of tradition except lots of rare red meat!!
This year, we are going to Indian Lake for a change of pace! Im doubting we will have ice for a day trip to LBDN. Our cabin is booked for January 3rd to the 11th, so we can only hope for the best!

[chilly-willy]

don't rule out pasta dishes there cheap to make and high in energy for when it needed hole hopping... like spaghetti and meat ball or we use Johnsonville Italian sausage  pan fried then heat up your favorite sauce with the sausage in it we use pain  prego brand  fresh mushroom tomato sauce for this...you could make it up ahead of time and freeze...just simmer and de thaw the sauce and make noodles to keep noodle from sticking together we use olive oil on them ...


always bring plenty of hoagies,  buns  and the new Tyson chicken breasts the good ones with the good breading that are actual breast meat.. we add provolone or after cooking fully or mozzarella cheese and add some spaghetti sauce for chicken pram sandwiches...



jello and cool whip or foam jello: mixed two packets of jello with a little less water to make stronger flavor set in fridge till it starts to firm up once firmed up a tad add in cool whip like half a container and mix in till all lumps are gone refrigerate till needed buffet style serving ...

always bring the deep fryer mushroom , cheese stick , onion rings, tator tots and fries, pepper  poppers  (cream cheese filled peppers like habaneros etc..).  also with fish like cod  or similar white meat fish like walleye, pike...all beer battered   we use a tartar sauces with miracle whip, sweet pickle relish and tabasco sauces  to give the fish that extra kick this can be made in to fish sandwiches too shredded lettus  and Tatar sauces... you can even make your own out of your fish or use some frozen fish like van-de-kamps etc... you can deep fry almost any thing including Twinkies lols'...
   

bacon lettus and tomato sandwiches need I say more?


soups ? favorites to keep warm while on ice?  nice thing about soup is they can be frozen and de-thaw'ed

 there so much I can do I will just stop right here... 

[Bout-Time]

Gotta have chili, its a must.

[chilly-willy]

that and chili dogs and chili cheese fries lol's

[Bout-Time]

YEP!

[vexvision]

 

Chili
Homemade Chicken Noodle (chunky)
Grilled Cheese in tinfoil over the heater
Brats
Jerky

Chili
Chili
Chili

 

[Dinosaur1]

Spicy Italian venison brats in a crock pot with sauerkraut. Serve on a large bun with mustard. Ready when you come off the ice in the evening. 3 day sammiches. Good black bread (if you can find it ) sliced thick, braunschweiger, american cheese, kosher dill slices and mustard.

[SKIFFLAKEJIMMY]

We always fried up some scrapple at deer camp in Grand Marais

[SirCranksalot]

a buddy brought some Spam along!! That was the last time he was allowed to do the groc shopping!!!

[Jiggin in Michigan]

Since youre up Nort, make some pasties. Pre-cooked, wrapped in foil and re heat on the heater....

[Dinosaur1]

Yah, hey. Is dat pastie shop on 2 in St. Ignace by da Holiday store still open?

[steeliebob]

The party store there has pasties.

[captain54]

Fish tacos

[Bout-Time]

Forgive my ignorance, but what are pasties?

I keep thinking of a certain part of a womans anatomy.....

[bigmike7272]

Pasties are a prime source of nourishment in the U.P., meat, potatoes, rutabagas, onions, and carrots all wrapped up in a golden crust. I like them with ketchup some people like them with mustard or gravy.

[chilly-willy]

Forgive my ignorance, but what are pasties?

I keep thinking of a certain part of a womans anatomy.....

from this link:

http://www.history.com/news/hungry-history/miners-delight-the-history-of-the-cornish-pasty

from that link is this on pasties below: from what I remember I was told about them: pasties were used  for lunch and the crust threw away this cause they had poisons on there hands from mining all day and no were to wash so they eat the center and throw away the crusts...but here is the take from the history channel...



Few meals have roots as deep as the Cornish pasty, a hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mining region of Cornwall. With its characteristic semicircular shape and an insulating crust that does double-duty as a handle, the humble pasty—which, perhaps unfortunately, rhymes with “nasty” rather than “tasty”—today receives special designation, along with Champagne and Parma ham, as a protected regional food by the European Union. In Michigan, where 19th-century Cornish immigrants brought the pasty into the iron mines of the Upper Peninsula, the pasty has been celebrated with local festivals and statewide proclamations.

The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks—on pain of imprisonment—from charging more than a penny for putting a rabbit in a pasty. These pasties (and the alleged venison pasty 1660s London diarist Samuel Pepys suspected was actually beef) were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty—made from chipped beef, potatoes, swedes (rutabagas) and onions—had already taken its place in Cornwall’s regional cuisine.

The Cornish pasty was a food for families, fishermen and farmers, but it shone in the closed-in darkness of Cornwall’s mines. Tin had been gathered in Cornwall—first from rivers and then from ever-deeper pits and shafts—since prehistoric times. In ancient Europe, Cornish tin was likely traded via intermediaries with the Phoenicians, who controlled the Mediterranean trade of the metal. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men and boys heading underground, the pasty amounted to a highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man and boy took the right pasty as he headed to the mines. The ropelike crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.

The Cornish pasty arrived in Michigan’s Upper Peninsula (U.P.) in the 1840s, just a few years after Michigan’s present-day boundaries were carved out of the former Northwest Territory. Adventurers crossed the Straits of Mackinac to the isolated U.P. to prospect for minerals, discovering significant iron and copper deposits beneath the northern forests. Experienced miners from Cornwall immigrated to help develop the mines, bringing pasty-making with them. Although Cornish migration was soon supplanted by much larger waves of Finns and Italians, the pasty took hold as a traditional miners’ food.

In their seminal study of the Cornish pasty in Northern Michigan, folklorists William and Yvonne Lockwood describe how the pasty was adopted by Finnish and Italian miners, who looked to their Cornish supervisors for cues on how to behave in American culture. By the mid-20th century, the pasty was so firmly entrenched among all the Upper Peninsula’s ethnic groups that it was common to find locals who assumed that the pasty was of Finnish or even Italian origin. Each culture had their own take on the traditional recipe, with the Finns often controversially substituting carrots for the traditional rutabaga. Other locals emphasized the pasty’s true origins, referring to the dish as the “Cousin Jack mouth organ”—that is, a Cornishman’s harmonica.

After the 1957 Mackinac Bridge opened the Upper Peninsula for tourism from southern Michigan, the pasty shifted from being a food mainly cooked at home by U.P. locals (known as “Yoopers”) to one sold at restaurants to visitors from southern Michigan and beyond (playfully derided as “Fudgies” for their preferred dessert). In a moment of Yooper-Fudgie unity, Gov. George Romney declared May 24, 1968 to be the first statewide Michigan Pasty Day.

Today in Michigan and in Cornwall you can find pasties with all sorts of fillings, but since 2011 the European Union’s rules for what constitutes a true Cornish pasty have been much more restrictive: to be a Cornish pasty, you must have potato, swede, onion and beef, with the filling containing at least 25 percent vegetables and at least 12.5 percent meat. Most importantly, the pasty must be made in Cornwall. Cornish tradition, though, allows for a little more variety. A joke the Lockwoods heard repeated during their work in the U.P. says that “the devil never dared to cross the Tamar River from Devonshire to Cornwall for fear of the Cornish women’s habit of putting anything and everything into a pasty.”

[Bout-Time]

Huh, never heard of them in my life up here in Maine. Kinda like a pot-pie but with rutabagas.

Thanks for explaining guys!

[chilly-willy]

kind a- sort of.. they taste about the same if you got good pot pies... the pasties are made with out a pie tin that why they call them pot pies lol's...  home made is key there in pot pies and pasties... is the truth

[Bout-Time]

Yeah it was all I could think of that was close. LOL

[DB Cooper]

Gotta have pasty. Good even when cold!

[Raquettedacker]

Gotta have pasty. Good even when cold!

   
     Wow. I haven't had those in years. Actually the last time was in Copper Harbor.....
Now I'm going to look up a good meat hand pie recipe..  Thanks...

[DB Cooper]

Copper harbor and surrounding area is a special place.... IMHO    Connies in calumet makes the best!

[SKIFFLAKEJIMMY]

Syl's in Ontonagon and Poppa's Place in Brooklyn Mi. They are good too.

[Jiggin in Michigan]

My grandparents owned and ran the Top of the Lake Restaraunt located on US2 at... well... the Top of Lake Michigan! ... It closed after grandpa William Fletcher passed in 1976. They had hunters call way ahead of time and order coolers full of pastys. Are there any old timers on here that would remember???  Just east of Naubinway

[finnbear]

Two years ago - we rented a rustic cabin in the Ntl forest on Toms Lake, forest Hwy 13 area, south of Munising. We brought our Coleman camp stove, a large/deep cast iron pan and with some prep before leaving home, we had one of the best breakfasts we've ever had. Throw some butter in the pan to melt, add diced onions and save some on the side to add to your plate, add chopped cilantro - save some for the plate, add breakfast sausage, or chorizo, brown, drain some, but not all of the juice,  add in a bag of hash browns, crank the stove to high and brown the taters, with a spoon smash some pockets into the taters and meat mixture and crack an egg for each guy - or 2 eggs, whatever you have room for, sprinkle with cheese. Add a little water and put the cover on, or cover with foil, cook until eggs are done to your liking, mine were runny.
On the table we had, chopped fresh cilantro, canned diced tomatoes, sour cream, taco sauce, salsa, chopped onions and shredded cheese. With a large spoon, serve each person - then they can garnish any way they like. This was a hearty, filling breakfast for a whole day of lake hopping.

Ah, but the Gorgonzola, fennel, mushroom, onion,with herbs stuffed campfire pork loin and chipoltle cream cheese mashed potatoes at dinner time was one for the long term memory. There is no electricity and no cell phone coverage at this cabin,it's dark at 5:30 pm, so besides cards and cold beer, might as well make great food right?

Looking forward to 2015/2016 ice fishing season, good luck and be safe to all. Watch out for all the ICE holes.....

[icefishman]

Corned beef and cabbage with carrots,potatoes,onions