- 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 chopped onions, celery, red pepper, lemon and sprigs of thyme on top of the fillets and veggie bed. Next, place your fillets in the oven that has been preheated to 400 degrees and let cook for 15-20 minutes.
Asparagus and Cajun Aioli:
In large mixing bowl, add the flour, cornstarch, baking soda, and ginger ale. Mix until smooth. Finally, put your asparagus in the batter and coat them. Carefully move the battered asparagus to the canola oil that has been heated to roughly 365 degrees. Let the asparagus cook for about 4-5 minutes. Plate, serve, and enjoy!
- 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.
- 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. Can take between 30-40 minutes.
- Add your mushrooms, onion, celery, and bell pepper. Cook for about 10 minutes. Add your garlic, stewed tomatoes, stock, tomato paste, and seasoning. Bring to a boil, then reduce heat to low. Let simmer for 45 minutes. Add your cooked crawfish. Cook for an additional five minutes, season with salt/pepper to your liking. Serve over hot rice. Garnish with freshly chopped parsley.
- 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
- 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 broccoli making sure it isn’t touching the rabbit.
- Add a light drizzle of olive oil and a pinch of salt, pepper, and garlic powder to the broccoli.
- Squeeze the remaining lemon over the rabbit.
- Cover pan with foil and return to oven, checking every 10-15 minutes until you reach 160°F in the thickest part of one of the back legs. Use an instant read thermometer and make sure you don’t go through the meat or hit bone as these will affect your reading.
- Plate and enjoy!
Baked Northern Pike with Tomato Sauce
- Extra virgin olive oil
- Salt and pepper to taste
- 2 ea. northern pike fillets
- 4 ea. bacon strips
- 1 ea. medium white onion, minced
- 1 ea. large carrot, minced
- 1 ea. celery stalk, minced
- ¼ c. parsley, roughly chopped
- 28 oz. canned whole tomatoes, do not drain
- 1 ea. rosemary sprig
- 1 ea. thyme sprig
- 4 Tbsp. tomato paste
- 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 bacon until it is well browned and releases fat. You’re going to crumble this later so make sure it’s crispy. Remove the bacon and set aside for later leaving the bacon fat in the pan.
- Reduce heat to low and add olive oil to the bacon fat until the bottom of the pan is completely covered.
- Add onion, carrot, celery and parsley. Stir until well combined.
- Stir occasionally, adding olive oil if it seems dry, until the veggies have browned/caramelized. Should take between 30-40 minutes.
- Add can of tomatoes without draining, breaking up the tomatoes in the pan with a wooden spoon.
- Bring to a simmer. Then add rosemary and thyme, and then crumble in the previously cooked bacon.
- Leave simmering uncovered for about 15 minutes. You are looking for a thin layer of liquid on the bottom of the pan under the veggies.
- Remove from the heat while you place the pike filets in the preheated oven. Set your kitchen timer for 5 minutes.
- Move the veggies to one side of the pan and add the tomato paste to the other side. Mix with the remaining liquid in the pan. If not enough liquid to break down the tomato paste, add water 1 tablespoon at a time until it loses its paste consistency. Once incorporated, stir together with veggies.
- At this point, your timer should be going off. Flip the pike and return to the oven.
- Return the veggies to low heat and simmer for 5 minutes while you wait for the fish.
- Remove rosemary and thyme sprigs, pull pike from the oven, and plate.
- 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
- 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 seconds.
- Using long tongs to keep distance between yourself and the spattering butter, place fillets into the hot pan. Separate them, they shouldn’t be touching.
- Add 1 teaspoon of the butter to the top of each fillet. Cook for 2 minutes until fish has charred or “blackened”.
- Flip fillets, adding 1 teaspoon melted butter over each, and cook both sides match.
- Cut into one of the fillets to make sure it is fully cooked. If your fillets are thicker and aren’t finished cooking through, leave on second side until cooked to desired level.
- Remove fish from heat.
- Add the spinach and tomatoes to your plate. Top with the blackened trout.
- Mix the mayonnaise and olive oil with 1 teaspoon of the spice mixture and use as dressing.
- 2 peacock bass fillets
- 2 limes, juiced
- 2 Tbsp white-wine vinegar
- 2 tsp salt
- 1/2 c all-purpose flour
- 4 Tbsp olive oil
- 4 Tbsp butter
- 2 cloves garlic, minced
- 1 medium white onions peeled and quartered
- ½ pt. grape tomatoes, quartered
- 14 oz can of corn, drained
- 1 jalapeño, finely minced
- 1 c water Chopped cilantro, to taste
- Mix the lime juice, vinegar, salt and coat the fish, working the mixture into the fish; let it sit for at least 3 minutes.
- Dry the fish off and then coat the fish with the flour.
- In a saute pan over medium heat, bring the oil up to temp (you’ll see wavy lines on the surface of the oil) and add the fillets, one at a time, and brown on all sides.
- Remove from the pan and set the fish on a paper towel lined plate.
- Using a large saucepan, melt the butter.
- Once it is melted, add the garlic, onion, tomato, green pepper and corn.
- Saute for 5 minutes, stirring occasionally.
- Then add the water and cilantro.
- Bring to a boil and cook for a 3-5 more minutes, allowing the sauce to reduce slightly.
- Serve while hot.
- 1 lb Muskrat meat
- 1/3 cup salt
- 1 qt water
- 1 cup milk
- 1/4 blackening spice, separated into 2 1/8 cup portions
- 1 white onion, roughly chopped
- 3 carrots, roughly chopped
- 3 parsnips, roughly chopped
- 1 sweet potato, roughly chopped
- olive oil
- 2 cups chicken stock
- Place the muskrat in a resealable gallon bag with the water and salt. Refrigerate for at least 4 hours, overnight if possible.
- Dump the salt water out of the bag and add the milk. Let the muskrat soak in the milk overnight.
- Preheat your oven to 375
- Dry off the meat.
- Lightly coat with olive oil, then coat with half of the blackening spice.
- In a large bowl, mix together the onion, carrots, parsnips, sweet potato, 1/4 cup olive oil and remaining blackening spice.
- In a large oven friendly skillet over medium heat, sear the muskrat for roughly 2 minutes, then flip and sear the other side for 2 minutes.
- Remove the skillet from the heat and spread the vegetables out along the bottom.
- Move the skillet to your preheated oven and roast the muskrat and vegetables for 20 minutes.
- Stir the veggies, add the chicken stock to the veggies, and then let cook for another 20 minutes.
- Stir again and continue to cook until the muskrat reaches an internal temperature of 165.
- 1/4 c. olive oil
- 2 sprigs thyme, stripped
- ½ tsp- red pepper flake
- 4 garlic cloves, minced
- 1 sprig rosemary, stripped
- Salt and freshly ground black pepper to taste
- Mix together olive oil, thyme, red pepper flakes, garlic, rosemary, salt and pepper into a freezer bag. You may need more depending on the number of steaks you are preparing.
- Put the steaks into a sealable bag and move the bag around until all steaks are evenly coated. Leave steaks marinating in the refrigerator overnight (minimum 8 hours).
- In a saute pan, on medium heat, cook the tomatoes on the vine for 3-4 minutes. At the same time, add the steaks to the pan and cook for 3-4 minutes.
- Flip the steaks and cook the other side for an additional 3-4 minutes.
- Pull the tomatoes and set aside.
- Remove the steaks from the heat and tent with foil, letting them rest for 5 minutes.
- Slice and serve with the tomatoes.
- 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
- 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 a large pot and bring to a boil.
- Once boiling reduce heat to low and maintain a simmer for 2 hours.
- After 2 hours spoon into a bowl and enjoy!
- 4 walleye fillet
- 1/2lb bacon
- 1 Lemon
- 1/4 Stick melted butter
- 4 tbsp Honey
- 1 tsp onion powder
- Salt & Pepper to taste
- Preheat oven to 400 degrees F (200 degrees C)Line a 9×13-inch baking dish with foil.
- Lightly cook the bacon and create a bed on top of the foil with the cooked bacon.
- Place your fillets over the bacon.
- Coat the fillets with half of a lemon juice.
- Drizzle the melted butter over the fillets.
- Pour honey over each individual fillet.
- Sprinkle on onion powder, salt & pepper.
- Cook for 12-15 minutes in your oven.
- Plate & Serve.