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Author Topic: BassJunky's Cook Book  (Read 6463 times)

bassjunky

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BassJunky's Cook Book
« on: Apr 27, 2006, 04:48 PM »
Creamy Mustard Salmon

2 portions of salmon steaks,
4-5 mushrooms,
wholegrain pepper mustard,
small packet of double cream,
salt & pepper.

How to cook:

Wash and dry the salmon. Season with salt and pepper. Arrange in an ovenproof dish with the sliced mushrooms. Mix 2 tbs. mustard with the cream and pour over salmon and mushrooms. Cook in a preheated (200C) oven for about 20 minutes. Serve with boiled potatoes and a salad.

happy eating


bassjunky

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Re: BassJunky's CookBook
« Reply #1 on: Apr 27, 2006, 04:55 PM »
Blackened Walleye Cheek Salad

Ingredients:

1 Tbsp Lemon Zest
1 Tbsp  Ginger (minced)
2 Tbsp  Roasted Garlic (minced )
1 Tsp salt (seas salt perferred)
1 Tsp Pepper (course ground)
1 Lb. Fresh Walleye Cheeks ( Trimmed 1-2oz. Walleye fillet can be used as well)
6 oz.  Mixed Greens (your choice)
6 oz  Spinach
4 oz. Grated Gruyere Cheese
4 oz. Dijon Vinaigrette Dressing (any brand, or your own)
2-3 oz. Olive Oil
1 Lemon sliced very thin
4oz. Fresh Grape Tomatoes


Directions:

Place oil in a cast iron skillet or saut pan & heat to smoking hot.
Combine S&P  thoroughly with Garlic and Ginger and Lemon Zest and spread out evenly on a large plate.
Press one side of Walleye cheeks firmly in spice blend being careful to completely crust each piece.
Place Walleye (Spiced side down ) in hot oil and cook for 2-3 minutes or until crust has blackened.
Turn Once and reduce heat to low.
While Walleye is finishing combine Greens, Spinach, Cheese & Dressing in a large mixing bowl.
Toss mixture until evenly blended and separate out onto 4 large salad or dinner plates.
Remove Walleye from pan and distribute equal amounts on the top of each salad.
Garnish with thin slices of Lemon arranged in a twist and Grape tomatoes

bassjunky

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Re: BassJunky's CookBook
« Reply #2 on: Apr 27, 2006, 05:02 PM »

Walleye Tacos
 


Ingredients:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp crushed oregano

1/2 tsp garlic powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

Salt & pepper as you like

1 egg yolk

4-6 oz beer

Oil for frying

1/2 cup mayonnaise

1 tbsp chopped cilantro

1/2 lime

1 ripe avocado

2 cups shredded Lettuce or Cabbage

1 to 1.5 lb walleye fillets

Steamed tortillas

Lime for squeezing



1. Make the batter. In a medium bowl mix together the flour, baking powder, spices, beer, and egg yolk. If the mixture is too thick, add a bit more beer, but don't let it get watery. It should be plenty thick to coat the fish.


2. Cover the batter and let it sit in the fridge for at least 3 hours. You can even let it sit overnight or through the work day.


3. When you are ready to start cooking the fish, heat the oil to 375. Mix the mayo, cilantro, and enough lime juice to make it "saucy." Slice the avocado. Slice the lettuce paper thin. And cut the fish into portions that will fit well in a taco after you fry them.


4. Once the oil is hot, dip the fish in the batter and get it well coated. Cook one to two slices at a time - depending on the size of the fillets. Drop a slice into the oil while the batter is still dripping off and fry it for about 3-5 minutes, turning half way through. While the fish is cooking, go ahead and steam the tortillas.


5. Grab a steamed tortilla, add a piece or two of fish, a couple slices of avocado, sprinkle on some lettuce, add sauce to taste, and just before you eat it, squeeze on some lime juice.  (toppings are your choice, these ingrediantes are from the original receipe....I like to add cheese)


Don't forget to squeeze some fresh lime juice just before you eat them. It changes the whole character. Fresh salsa is a nice topping to consider as well.

 recipe will make about six large tacos. Northern Pike or trout can be substituted, but walleye is the best.


bassjunky

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Re: BassJunky's CookBook
« Reply #3 on: Apr 27, 2006, 05:52 PM »
I thought I should get a few of you guys going with this one....saw it on a BBQ show on Food.Tv

Grilled  Bass Packages

 Ingredients:

1/4 cup chopped chives
2 x shallots diced
4 x ears fresh corn with husks
4 x small mouth bass fillets weighing pound each ( skin removed, cut in half)
Juice of 2 lemons
4 tbsp unsalted butter
Salt and pepper to taste
2 x lemons cut into wedges for garnish
 


Directions:

Grilled  Bass Packages
Preheat barbeque to 375 F/190 C.
Place toothpicks in a cup of water to soak for 1 hour.
Carefully peel away the cornhusks keeping them in full strips. Pull all silk off each cob Submerge the husks from the corn in a large pot of cold water for approximately one hour or until the husks are pliable and easy to work with.
Holding, the cobs upright, sliced downward with sharp knife, cutting off the corn in rows. Discard the cobs and set cut corn aside.
Once the corn husks are pliable, spread out and press flat three husks per package (4). Sprinkle a base layer of corn and shallot on the leaves of each packet. Lay the first fish fillet at a right angle to the husks one on top of each package. Add another layer of corn and shallots on top of the fish in each package. Place the second fish fillet on top of the first in each package. Top each package with a final layer of corn and shallots. Dot each package with butter, sprinkle the chives and drizzle with fresh lemon juice. Season the fish with salt and pepper.
Fold husks over the top of the packets on all sides (to form an envelope shape) and secure with soaked toothpicks.
Oil preheated grill.
Lay the packages on the grill and cook for 6 minutes, turn carefully with a spatula and cook 6 minutes longer, or until husks are slightly charred. Remove from grill.
Serve immediately with lemon wedges.

bassjunky

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Re: BassJunky's CookBook
« Reply #4 on: Apr 27, 2006, 06:03 PM »
Smoked Pumpkin Seed Crusted Steelhead Trout Fillets

 
Ingredients:

1 x 3 lb. salmon trout (steel head) fillet with skin on, bones removed (1.3 kg)
3/4 cup toasted pumpkin seeds (190ml)
1/2 cup dried mushrooms (125ml)
1/4 cup olive oil (60ml)
1 tsp salt (5ml)
1 tsp freshly ground pepper (5ml)
Juice of 2 lemons
3 x lemon wedges for garnish
Smoke Pouch
3 cups cherry wood chips (750ml)
Aluminum foil
Vegetable oil for brushing
 

Directions:

Place 2 cups (500ml) of wood chips in a bowl of cool water, let soak for 1 hour.
In a coffee grinder or food processor, add the pumpkin seeds, mushrooms. Process until a rough powder is achieved. Remove from grinder and place in a small bowl. Add oil, salt and pepper to achieve a paste.
Drizzle salmon trout with lemon juice.
Using a spatula evenly cover trout with pumpkin seed mushroom & oil paste
Preheat barbeque to 375F/190C with indirect heat by leaving one half of the grill off while the other is one.
Prepare smoke pouch.
Reduce heat to 220F/ 104C. Leave one side of the bbq off to prepare for indirect cooking. Place a piece of foil on the cool side of the grill and brush with oil. Place the salmon trout on the foil. Close lid quickly as to not allow too much smoke to escape.
Smoke salmon trout for 45 minutes or until flesh of fish flakes and is slightly translucent in center of fish. Remove from grill and cover loosely with tin foil.
Let rest for 10 minutes.
Serve with lemon wedges.
Smoke Pouch
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Using a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow though and infuse the fish.
Place package directly on heat source, close lid of bbq. Allow smoke to fill cavity of bbq. This should take about 15 minutes.

bassjunky

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Re: BassJunky's "Very Fishy" Cook Book
« Reply #5 on: Apr 28, 2006, 02:13 PM »
Grilled Orange Bourbon Salmon 

Plan ahead the salmon needs to marinate for 2 hours beore grilling. You can also cook the salmon fillets under the broiler or on an indoor grill that has been sprayed with nonstick cooking spray.

1/4  cup bourbon 
1/4  cup fresh orange juice 
1/4  cup low sodium soy sauce 
1/4  cup brown sugar, packed 
2  large green onions, chopped 
3  tablespoons fresh chives, chopped 
2  tablespoons fresh lemon juice 
2  tablespoons chopped fresh garlic 
4 (6  ounce) fresh salmon fillets (1-inch thick) 
 salt and black pepper 



In a bowl whisk together the first 8 ingredients.
Pour into n a large heavy ziploc plastic bag.
Add in the salmon fillets; seal bag tightly, and turn bag to coat evenly.
Place in the refrigerator for 2 hours.
Remove the fillets from the bag and reserve the marinade.
Place the fillets on a preheated outdoor grill (sprayed with cooking spray) or under the oven broiler.
Cook for about 6 minutes on each side, basting with reserved marinade until the fish flakes easily when tested with a fork.
Season with salt and pepper.

bassjunky

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Re: BassJunky's "Very Fishy" Cook Book
« Reply #6 on: Apr 28, 2006, 02:31 PM »
Bacon-Wrapped Trout Stuffed With Fresh Sage

 4 x Medium sized trout (head left on or off your choice , tail on, gutted & Scaled)
2 tbsp olive oil
salt and pepper
4 large sprigs fresh sage
2 lemon, halved, sliced
1 package of your fav  sliced bacon
toothpick
 

Directions:

Drizzle cavity of trout with olive oil. Season with salt and pepper. Stuff cavity with 4 lemon slices and 1 sprig of sage.
Wrap trout with bacon like , using toothpicks to hold bacon in place.
Grill for approximately 5 minutes per side over direct medium-high heat, or until bacon is crispy and trout is cooked throughout.
Trout can also be pan-seared for approximately 5 minutes per side.

bassjunky

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Re: BassJunky's "Very Fishy" Cook Book
« Reply #7 on: Apr 28, 2006, 02:53 PM »
1 Bite Panfish Fingers w/ Seafood Sauce



1 Cup Flour
1 Tbsp Paprika
Salt & Pepper to taste
2 Eggs
2 Cups Crouton or your Fav Bread Crumbs or Tempera Crumbs
Cooking Oil or Wok Oil
All your Left Over Blue Gill, Perch and Crappie Scraps
1 Bottle of your Fav Seafood Sauce (perferably Spicy)


Start off by rounding up all  your scrap pieces from your panfish catches, the pieces either from smaller fish or botched fillet jobs. (Once battered they will look more like chicken fingers or chicken nuggets)

Mix the paprika and salt and pepper in with the Flour, be sure to mix well
Dredge the Fish pieces in the flour mixture then in the egg mixture

If using BreadCrumbs or Tempera Crumbs your good to go, but if using Croutons place them in a plastic bag and use a rolling pin to get the desired texture ( I like mine chunky for extra crunch)

lay the egg coated fish pieces in your crumb mixture

Then it's off to the pan..try to use a seasoned oil...Wok Oil is perfect as it is usually seasoned with Ginger and Garlic.. A few spoonfulls of left over Bacon fat also flavors the oil well

Cook fish until golden brown. Plate them with a dish of your favorite seafood sauce and you have the perfect finger food or snack food
 


bassjunky

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Re: BassJunky's "Very Fishy" Cook Book
« Reply #8 on: May 03, 2006, 02:57 PM »
My first non-fish receipe on the board...but I had to add it. I saw this the other day and it looked amazing. Im not a Packers fan but if this is what they serve at the tailgate..Im there

Bratwurst Hot Tub

Method: indirect grilling
Serves 4 to 8

8 Johnsonville bratwursts
2 cans pilsner-style beer
1/2 stick (4 tablespoons) butter
1 white onion, cut into thick slices, skewered and grilled
For serving:
Hard rolls or a baguette
Mustard
Grilled red peppers
Grilled onions
Sauerkraut


1. Set up your grill for indirect grilling and preheat to medium. This works best in a charcoal grill.

2. Arrange the bratwursts on the grate over the drip pan. Toss the wood chips on the coals, half on each mound of coals. Cover the grill and adjust the vent holes to obtain a temperature of about 350 degrees. Smoke-roast the sausages until golden brown and cooked through, 30 to 40 minutes.

3. Meanwhile, combine the beer, butter and grilled onion slices in a large grill-proof pan large enough to accommodate all the brats (I like to use a large aluminum drip pan.) When the brats are cooked through, transfer them to the beer bath, then put it on the grill.

4. Keep the brats warm in the beer bath as long as you like, replenishing the fire with a couple extract coals on each side if needed to keep it smoldering.

5. Serve the brats as they would in Wisconsin, on hard rolls with yellow ballpark-style mustard, or do them up with brown mustard, grilled onions and peppers and sauerkraut on a cut-up baguette.


bassjunky

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Re: BassJunky's Cook Book
« Reply #9 on: May 17, 2006, 03:46 PM »
Grilled Blackened Catfish

6 x Catfish fillets
2 tbsp of vegetable oil
1/2 tsp of salt
1 1/2 tsp of paprika
2 tsp of onion powder
2 tsp of garlic powder
1 tsp of cayenne
1/2 tsp of dried oregano
1/2 tsp of dried thyme
1/2 tsp of celery salt
1/2 tsp of black pepper
2 tsp of lemon pepper
2 x lemons
 
Directions:
Grilled Blackened Catfish
Combine all of the dry ingredients into a small bowl and set aside.
Preheat grill to a high heat (500F).
Heat a large cast iron skillet until a drop of water sizzles when it hits the surface.
Place 2 tablespoons of vegetable oil in hot skillet. Sprinkle each fillets with the rub and gently pat it into the fillet and place in the skillet.
Cook for approximately 2 minutes per side
Take them out of the pan and lay on the grill to get them makred up nice
serve hot with lemons.

 



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