Recipes

Episode 13 – Blackened Lake Trout & Spinach Salad

https://youtu.be/CsLbdzeQS2Y Ingredients 2 tsp. paprika 1 tsp. cayenne pepper 1 tsp. ground cumin 1 tsp. black pepper 1 tsp. dried thyme 1 tsp. dried oregano 1 tsp. garlic powder 1 tsp. salt 1 lake trout, filleted 3 Tbsp. mayonnaise 1 Tbsp. olive oil Baby spinach Cherry tomatoes Directions Mix the paprika, cayenne pepper, ground cumin, pepper, thyme, oregano, garlic, and salt in a small bowl. Pull 1 teaspoon and set aside. Melt the butter in a shallow dish. Dip each side of each fillet in the butter. Sprinkle both sides of each fillet with spices, thoroughly coating. Heat a heavy cast iron pan on medium to high heat until hot enough to boil off 1 teaspoon of water in 5-10…

Episode 12 – Cajun Baked Red Fish

https://youtu.be/A40Hu3bULtE Ingredients: Olive oil One small white onion, sliced Six stalks celery, chopped One red bell pepper One lemon Six sprigs of thyme Red drum fillets with skin removed One bunch of asparagus, end trimmed One cup ginger ale One tsp. baking soda One quarter cup cornstarch One cup all-purpose flour Directions for Baked Drum: On a baking sheet, add wax paper, then spread olive oil over the wax paper. After that, you'll want to add chopped onions, celery, red pepper, lemon and sprigs of thyme. After you've completed making your veggie bed, take your fish fillets, oil them and add salt and pepper to taste. After seasoning your fillets, add them to your veggie bed. Once again, add your…

Episode 11 – Baked Northern Pike with Tomato Sauce

https://www.youtube.com/watch?v=I2esKcqTHfY Ingredients: Extra virgin olive oil Salt and pepper, to taste 2 Northern pike fillets 4 Bacon strips 1 Medium white onion, minced 1 Large carrot, minced 1 Celery stalk, minced ¼ c Parsley, roughly chopped 28 oz Canned whole tomatoes, do not drain 1 Rosemary sprig 1 Thyme sprig 4 Tbsp Tomato paste Directions: Preheat the oven to 375°F. Salt and pepper your pike fillets. Get a baking tray/dish with a lip so you don’t drip anything and make a mess. Line it with aluminum and then drizzle with olive oil and spread to coat. Add the pike filets, drizzle fillets with oil, and set aside. In a large cast-iron or stainless sauté pan over medium heat, Cook the…

Episode 10 – Baked Rosemary Rabbit

https://youtu.be/ahuwRi7h01E Ingredients 1 cottontail rabbit, patted dry 1 large white onion, thinly sliced 2 lemons, thinly sliced 1 Lemon 2 Tbsp. olive oil 2 tsp dried rosemary 2 Tbsp parsley, chopped ½ tsp ground cumin 1 head broccoli, florets cut into bite size pieces Salt, pepper, and garlic powder to taste Directions Preheat oven to 350°F Mix together the rosemary, parsley, and cumin. Layer the onion and lemon on the bottom of a 9”x13” baking pan. Lightly coat the rabbit with olive oil and rub inside and out with the rosemary mixture. Put the prepared rabbit into the pan, favoring one side. Bake for 20 minutes, uncovered. Remove pan from the oven. Fill the remainder of the pan with the…

Episode 09 – Crawfish Etouffee

https://youtu.be/xl4D9r8M6bw Ingredients: 3 cups chicken stock, low sodium 1 oz. dried mushrooms (we used porcini) ½ cup butter, unsalted ½ cup all purpose flour 1 small onion, chopped 2 stalks celery, chopped 1 medium red bell pepper, center/seeds removed, choose 2 cloves of garlic, sliced 15 oz can chopped tomatoes 1 Tbsp Tomato Paste 1.5 Tbsp Barry’s Seasoning 12 oz Cooked Crawfish Serve with rice. Directions: Heat 3 cups of the stock and add the dried mushrooms. Let soak for 10 minutes then remove from the stock and chop. Set both the stock and the rehydrated mushrooms aside. Heat a heavy bottom pot on medium heat. Add butter and flour. Stir constantly until the roux develops a light brown color.…

Episode 08 – Python/Rattlesnake Chili

https://youtu.be/3cdQCvHoLl0 Ingredients: 1 lb. python or rattlesnake meat 1 28 oz. can chili beans, drained and rinsed 1 28 oz. can diced tomatoes 1 15 oz. can tomato paste 1 15 oz. can of yellow corn, drained 1 small white onion, roughly chopped 3 garlic cloves, minced 1 red bell pepper, cored and roughly chopped 1/4 cup chili powder Salt and pepper, to taste 2 cups of water Directions: If you haven’t already, debone the snake. If you have extra time, you can make this easier by simmering the meat first in water with the juice from 1 lemon for an hour. This will help separate the meat from the bones. Combine all the ingredients, including the deboned snake, into…