Snack for Fishin’ Trip

Here is a great snack for the next fishin trip!!!! Read carefully before preparation begins.

1 cup water
1 tsp baking soda
1 cup sugar
1 tsp salt
1 cup brown sugar
lemon juice
4 eggs
1 cup nuts
2 cups dried fruit
1 btl Crown Royal Reserve

First, sample the Crown Royal to ensure quality. Take a large bowl, check the Crown royal again to make sure its the highest quality, pour 1 level cup and drink. Turn on the electric mixer.. Beat one cup of butter in a large fluffy bowl.

Add 1 tsp butter… Beat again. At this point another evaluation of the Crown Royal is essential. OK try another cup.. Just in case!!!!

Turn of the mixer thngy, break to leggs and add to the bowl and chuck in the cup of dried fruit, pick the frigging fruit off the floor…. Mix on the turner. If the fruit gets stuck in the beaters just pry it loose with a drewscriver. Sample the crown to check for tonsisticity.

Now, shift 2 cups of salt, or something. Who giveshz a sheet. Check the Crown Royal. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven

Turn the cake tin 360 degrees and try not to fall over. Don’t forget to beat off the turner. Finally, throw the bowl through the window, finish the bottle of crown Royal and make sure to put the stove in the dishwasher.

Happy Fishin

Smelt

Related to the salmon, smelt are another migrating coastal fish that ascend rivers and streams to spawn. There are also lake smelt, which were introduced into the Great Lakes in 1906 as a food for the landlocked salmon that were being simultaneously stocked in Michigan. The salmon died off but the smelt proliferated. In imitation of the saltwater’s smelt’s river run, they leave the large lake each year and throng to tributary streams. During a smelt run, that may last for two weeks, it is not unusual to see the banks of these streams packed with people waiting to scoop up a prize catch from the water dark with fish.

The average smelt is 5 to 7 inches long. If they are very small they may be eaten crispy fried bones and all. Otherwise, the head and backbone can be easily removed as they are eaten.

CORNMEAL FRIED SMELT W/ PEPPERY VODKA RASPBERRY JAM

3 lbs small smelt, heads removed, and cleaned

3 eggs, lightly beaten

½ cup milk

¼ cup salad oil

½ tsp salt

Several grindings of fresh pepper

Corn Meal

Seasoned flour

Parsley sprigs

Lemon slices

Rinse the smelt and dry paper towels. In a shallow bowl combine the eggs, milk, oil, salt and pepper. Dust the smelt with seasoned flour, then dip into egg mixture, then into the corn meal. Place several in the basket of the deep fryer and cook in 375-degree oil for 1 min or until golden brown. Remove and reserve on a paper towel until all the smelt are cooked. Reserve for service.

Vodka Raspberry Jam -

2 cups fresh raspberries

1 cup vodka (your choice)

1 tbl sugar

2 tbl golden raisins

½ cup water

¼ cup fresh ground pepper

In a thick bottom saucepan, place all ingredients. Bring to a boil and reduce heat to simmer. Simmer until a thick syrup is achieved.

Place smelt on a platter and spoon jam over the top and enjoy!!!!!!

Fried Smelt Sandwiches w/ a Balsamic Mayonnaise

Cornmeal coated smelts, tangy arugula and a homemade mayonnaise put these fish sandwiches in a class of there own.

Balsamic Mayonnaise

1 tbl balsamic vinegar

1 egg yolk

½ tsp dry mustard

salt and black pepper

¾ cup olive oil

31/2 cups loosely packed arugula

3 tbl flour

3 tbl corn meal

salt and black pepper

1 lb cleaned smelts

¼ cup oil

4 large french rolls

For the mayonnaise, whisk together the vinegar, egg olk, mustard, ¼ tsp salt, pepper to taste. Add the oil, very slowly at first, whisking or beating with an electric mixer, continuously. Adjust the seasoning if necessary.

Trim and wash arugula, pat dry. In a shallow dish combine the flour, cornmeal and salt and pepper to taste.

In a cast iron skillet place oil and get hot. Dip the smelts into flour mixture, place in pan and fry to golden brown, on both sides.

To serve, cut warm rolls in half, top with hot fish, arugula, and mayonnaise and mabe a couple slices of fresh tomatoes, from your garden, and enjoy!!!!!!!!

Foil Steamed Smelts W/ Onions

If you are camping while you are smelt dipping, here is a great way to enjoy very fresh smelt with little preperation time.

1 lb smelt, cleaned

1 onion , sliced thin

1 clove fresh garlic

salt and pepper

½ lb butter

aluminum foil

Build a camp fire and let in burn down for great coals. On four pieces of foil, divide cleaned smelts, sliced onions, garlic and butter. Season with salt and pepper. Close up foil to make packages. Make sure all edges are closed. Place on campfire coals and cook for 5 minuites on each side. Remove form fire and ENJOY!!!!!!!!

Sheepherder’s Potatoes

10 or 12 medium to large sized Potatoes
1 or 2 large Onions
Salt & Pepper to taste
Vegetable Oil

Peel potatoes and cut into small pieces (no larger than 1″ x ½”) then peel and dice onions. Place in Dutch oven sized pan which has been prepared with vegetable oil. Add salt & pepper to taste. Stir to coat evenly with vegetable oil. Season a second time. Use chart above for coal placement. Cook for about one hour, then check for doneness.

*For a change of pace, try adding six strips of bacon to bottom of Dutch oven, and two cups shredded cheese on top of potatoes about 20 minutes before serving.

Serves 6 to 8.

Note: Some folks say that adding Sprite, 7-Up, Mountain Dew or Beer in place of the vegetable oil gives moisture, flavor and inhibits sticking, while keeping the recipe low-fat.

Sausage Making Tips

1 Your sausage will only be as good as the meat you use. Clean and trim all meats. Be careful not to mix in any hair.

2 Always keep your grinder as cold as possible, even during the grinding process. You may need to stop the grinding process if the grinder heats up. If your grinder gets warm then the fat will separate from the meat and you will loose flavor.

3 Always store your grinding knife and plates in cornstarch. This will eliminate rust forming.4 After grinding mark you grinding plates to make sure that the next time you use them the knife and grinding plate are facing the same side as the last time you ground meat.

5 Never force the meat through the grinder. Let it pull it through at its own pace.

Pumpkin Bread Pudding

Here is a versatile recipe that is actually two desserts in one. The pumpkin bread stands on its own as a great accompaniment to a great cup of coffee, apple cider, or hot chocolate. The addition of an easy to prepare custard turns it into a comforting bread pudding that has plenty of flavors.

Pumpkin Bread

1 cup currants

3 tbl dark rum

1 ¾ cup all-purpose flour

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tbl ground cinnamon

1 tsp grated nutmeg

1/8 tsp ground cloves

1 cup canned pumpkin

½ pound unsalted butter

1 ¼ cups sugar

3 eggs, lightly beaten

Custard

2 ½ cups ½ and ½

2/3 cup sugar

2 tbl grated ginger

3 eggs

1 tsp vanilla

1 tsp cinnamon

Powdered sugar for dusting

Preheat oven to 350 degrees

In a small saucepan, combine the currants, dark rum, and place over medium heat. Bring to a boil and remove from heat, and let stand for 5 to 10 min to plump currants.

Butter and flour a 9×5-inch loaf pan. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

Place the pumpkin in a bowl. Strain the currants over the pumpkin to incorporate the rum into the pumpkin. Set the currants aside.

Cream the butter and sugar together, on high speed until light and airy. Reduce the speed to low and gradually add the eggs until well incorporated. Add the dry ingredients to the butter mixture alternately with the pumpkin, beginning and ending with the dry ingredients. Stir in the currants.

Pour the batter into the loaf pan and bake for 1 hour and 40 min or until firm to the touch. Cool in the pan for 10 min then invert onto a wire rack and allow to cool completely.

In a medium saucepan, mix the ½ and ½, sugar and ginger. Bring to a boil, over medium heat stirring often. Remove from heat and steep the ginger for 20 min.

Whisk together the eggs and vanilla until foamy. Whisk into the ½ and ½ mixture until blended.

To assemble the bread pudding, cut the bread in half. Freeze ½ for a later use. Cut the remaining ½ into 16 square slices. Then cut each square in ½ to form a triangle (32).

In a shallow 12×7 oval gratin dish, arrange the cut triangles cut side down in overlapping rows, to fill the dish. Pour the custard around the bread trying to keep the top edges dry. Allow to sit for 20 min to let the bread soak up the custard. Sprinkle the cinnamon on the top. Bake in a water bath for 45 to 50 min, or until the custard is set.

Remove from water bath and dust with powdered sugar and ENJOY!

Orange Spiced Duck Breasts

1 ½ cups buttermilk

1/3 cup maple syrup

2 oranges, halved, sections cut out

1 tsp. cinnamon

4 to 6 Duck BreastsMix buttermilk and maple syrup in a large bowl. Briefly process oranges and cinnamon in a processor. Add to milk. Add duck breasts and marinate for 1 hour up to 24 hours. Grill or broil to desired doneness brushing with marinade from time to time.

Serving Suggestions – Serve with corn fritters and stir-fried zucchini.

Enjoy

Orange Chipolte Marinade

Let’s face it, this marinade is great on everything!

1/3 cup fresh orange juice

1 tbl orange zest

¼ cup lime juice

1 canned chipotle pepper

1/3 cup peanut oil

3 garlic cloves, minced

2 tbl chopped cilantro leaves

salt and pepper to taste.

Combine the orange juice, orange zest, lime juice and chipolte pepper in a blender. Transfer into a non-reactive bowl . Add the garlic, cilantro and salt.

No Smoke Smoked Pepper Marinade

This marinade imports the subtle smoked flavor with out grilling.

2 yellow peppers ,cooked until tender

¼ cup fresh lime juice

1 jalepeno pepper, seeded and diced

½ tsp smoked flavor

¼ cup white wine vinegar

½ cup olive oil

¼ cup chopped chives

¼ cup chopped fresh cilantro

In a food processor puree the cooked yellow peppers, lime juice, lime zest, jalepeno pepper, and vinegar. Add oil in a steady stream then pulse in the smoke flavor, chives, cilantro.

Mud in the Hole

4 cups canned chocolate pudding

8 ice cream cones

Open pudding and fill cones. Serve immediately.

North Meets South - Moose Chili

Nothing is as satisfying as a bowl of hearty chili. Here I take the northern moose and combine it with spicy southern ingredients, perfect for a cold, crisp winter’s day.

¼ cup rendered bacon fat

2 large onions, coarsely chopped

8 cloves garlic minced

8 jalepenos chiles, stemmed and minced

3 lbs moose shoulder or trimmings (ground for chili)

2 tsp. salt

4 oz canned chipolte chilies

¼ lb chili powder

2 tbl *bleep*in

2 tbl oregano

1 lb roma tomatoes

4 cups beef stock

2 btl Mexican beer

8 cups black beans

1 cup sour cream

½ cup finely chopped onion

In a dutch oven add bacon fat over medium heat. Add onions, garlic, and jalepenos. Lower heat and sauté for 20 min or until tender. Add moose and continue cooling for 20 min. add chilpolte, chili powder, *bleep*in, and oregano. Cook, stirring often, for 5 min. Stir in tomatoes, beer, beef stock, and bring to a boil. Reduce the heat and simmer for 1 ½ hours, stirring occasionally. Taste, adjust seasonings and continue to simmer for 30 min. Stir in black beans. Garnish with sour cream and chopped onions.

Enjoy

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