Skip navigation

FishingMobile

Search results

Your search gave 30 results:

Post #300 by dalpers on August 21st 2015, 3:52 PM (in topic “Quick Braised Red Snapper Puttanesca”)

Post

Quick Braised Red Snapper Puttanesca

Serves 2

3/4 pound red snapper (or other firm white fish), skin removed
salt and pepper
2 tablespoons extra virgin olive oil
2 clove garlic, minced
2 tomatoes, diced
1/4 cup Kalamata olives, pitted and sliced
1/4 cup chopped basil leaves
1 tablespoon capers
red pepper flakes, to taste
1 teaspoon red wine vinegar

Season fish on both sides with salt and pepper. Heat a small skillet over medium heat and add 1 tablespoon of the olive oil. Add the garlic and cook for about 1 minute, and then add the tomato, olives, half of the basil, capers and red pepper flakes. Bring sauce to a boil, reduce heat and simmer, covered, until tomatoes break down, about 5 minutes. Nestle fish into the sauce, spooning some on top. Drizzle with remaining olive oil, cover, and cook over low until fish is just barely cooked through, about 5-10 minutes. Remove fish to a plate with a spatula. Turn heat up on sauce to thicken it and stir in remaining basil and vinegar. Pour sauce over fish to serve. (If desired, combine sauce with a little marinara sauce and Parmigiano Reggiano cheese and toss with cooked pasta.)

Back to the top

Post #300

Post #280 by dalpers on August 5th 2015, 7:14 PM (in topic “Pheasant Hash”)

Post

Pheasant Hash

Ingredients:  

  • 1/4 cup butter
  • 2 cups diced and cooked potatoes
  • 2-3 pheasant breast, cooked and diced
  • 1 small onion, minced
  • 1 (12 ounce) can canned corn niblets
  • 1 teaspoon dried tarragon
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons instant chicken bouillon
  • 1/4 cup water
  • 1/2 cup milk
  • 1 (10 ounce) can cream of chicken soup
  •  

    Directions: Melt butter in a large covered frying pan.

    Add potatoes and brown.

    Add remaining ingredients, mix thoroughly; cover and simmer for thirty minutes.

    Stir occasionally.

    Back to the top

    Post #280

    Post #279 by dalpers on August 5th 2015, 7:13 PM (in topic “Pheasant Enchiladas”)

    Post

    Pheasant Enchiladas

    Pheasant Enchiladas

    Pheasant Enchiladas

    Ingredients:  

    Ingredients:
  • 4 pheasant breast, halves
  • 1 (16 ounce) can tomatoes, chopped
  • 1 (10 ounce) can cream of chicken soup
  • 1 (4 ounce) can chopped green chilies
  • 1 cup chopped onions or onion salt
  • 2 cups shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 12 corn tortillas
  •  

    Directions: Cover pheasant with water and simmer for 30 minutes.

    Cool, bone,and cut into strips, set aside.

    Mix tomatoes, soup, chilies, cumin, and garlic powder.

    Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 tb of mixture and 1 tb of cheese.

    Roll up and place seam side down in baking pan.

    After all are filled and rolled, pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese.

    Bake at 350 until cheese is melted (about 20 minutes).

    Last edit: by dalpers

    Back to the top

    Post #279

    Post #268 by dalpers on August 4th 2015, 1:50 AM (in topic “Elk Casserole”)

    Post

    Elk Casserole

    1 lb of ground elk cooked

    1 can black beans

    2 cans of roasted tomatoes

    3 cans of roasted peppers cut fine. Had jalapeño if you like spicy

    1 can of sweet corn

    1 tablespoon of chili powder

    1 cup of yellow onion sautéed

    1 1/2 cups of elbow pasta cooked per the box al dente

    Mix all ingredients in a casserole dish then put 2 cups of shredded cheddar cheese on top and bake for 45 min @350 degrees F

    Serve with corn bread....... It's awesome ! Adjust recipe to your taste, I like spicy so I add crushed red pepper

    Back to the top

    Post #268

    Post #267 by dalpers on August 4th 2015, 1:44 AM (in topic “Cheddar and Jalapeño Summer Sausage”)

    Post

    Cheddar and Jalapeño Summer Sausage

    Cabelas or Hi Mountain summer sausage spice kit

    Approximately 1 part pork shoulder butt (aka Boston butt.....) to 2 parts game meat (I have used venison and elk with excellent results)

    0.2 lbs of high temp cheddar cheese per 5 lbs mixed meat

    4-10 fresh finely chopped jalapeños per 5 lbs mixed meat (4 jalapeños give a slight jalapeños taste. 10 is spicy. I usually do 6)

    1/2 cup ice water per 5 lbs mixed meat

    2 tsp soy concentrate protein per lb of mixed meat

    Grind all meat twice. Once through coarse and once through fine.

    Mix all product together for a tacky mix.

    Stuff into a casing size you like. I like the 1 lb casings

    Let refrigerate overnight minimum

    Smoking (my recipe using a Bradley smoker)

    Prior to smoking preheat smoker to 100 f and remove stuffed casings from refrigerator and let stand at room temp

    Cook at 100 f for 2 hrs. Turn smoke on after first hour.

    Smoke and cook for 2 hrs at 130 F

    Turn smoke off and cook at 160 F for 2 hrs

    Cook at 200 F until internal meat temp reaches 156 F

    Remove from smoker, cool in ice water, let stand at room temp for 3-4 hrs.

    Enjoy!

    Back to the top

    Post #267

    Post #266 by dalpers on August 3rd 2015, 10:39 PM (in topic “Boat Maintenance Tips”)

    Post

    Boat Maintenance Tips

    Big or small, basic or customized, every boat needs to be maintained. Fortunately, routine maintenance and small repairs aren't that tough. In the long run, a little elbow grease will definitely pay off.

    Wash Your Boat

    The first and simplest task is to wash your boat regularly. If you boat in saltwater, rinse your boat thoroughly with fresh water after every outing to remove salt residue. Salt will not only corrode metal, fasteners and other hardware, left too long on your gelcoat, It can mar that as well. Use a long-handle, soft-bristle boat brush and some quality soap. Marine boatwash is best and is formulated for gelcoat. Car wash soap is next best and some boaters use laundry soap in a pinch.

    Change Your Oil

    Just like cars, boats need to have their oil changed. Four-stroke outboards, inboards and stern drive boats require regular oil changes. The frequency will vary by model but a good rule of thumb is to change the oil every 100 hours of operation or once a year.

    Unfortunately, there aren't any quick change oil shops for boats, so you either have to change your boat’s oil yourself or take it to your local dealer. Luckily, changing the oil in your boat’s engine is easy and can be done quickly with the right tools.You’ll need an inexpensive oil extractor pump that removes the oil via the dipstick tube. Also, an oil wrench and enough rags to catch the normal drips. As added protection against messy oil, it’s a great idea to put an absorbing pad under the engine, particularly near the oil filter.

    Step 1 – If your boat is in the water, start the engine to warm it up. If your boat is on a trailer, you’ll need to supply cooling water to the water intake at the gearcase. Do this by placing what mechanics nic-named “earmuffs” over the water intakes. Earmuffs consist of two suction cups on a V-shaped piece of tubing. A hose fitting at the Vee supplies water to the engine. Outboards and some sterndrives have special hose fittings for this purpose.

    Step 2 – After 5 minutes, turn it off and remove the dip stick.

    Step 3 – Insert the oil extractor suction tube into the dipstick tube and slide it all the way in until it stops. Pump out the oil. It will remain safely in the pump until you can take it to an oil change shop for recycling.

    Step 4 – Hold a rag around the oil filter and remove it with the wrench. Screw on the new one after rubbing oil on the sealing gasket..

    Step 5 - Replace the dipstick and fill the engine with new oil through the oil fill port—the cap is marked “oil.”

    Some engines have a special drain tube fit to the oil pan. You pull this tube out the bilge drain and drain the engine without ever dropping a drip on the bilge. Some outboards have comparably simple drainage mechanisms as well. Check your owner manual for the exact procedure.
    Be sure to use marine grade oil in your boat engine. Boat engines work much harder than car engines and automotive oil isn't made to protect marine engines.

    Check the Propeller

    If you have an outboard or stern drive boat you should check the propeller as part of your pre-launch routine. Use a deep well socket to remove the propeller several times during the season to make sure discarded fishing line hasn't become wrapped around the propeller shaft. If it has, have your dealer inspect the gear case because fishing line can cause gear case leaks and that is not a do-it-yourself job.

    While you have the propeller off, inspect it for nicks, dents and other signs of damage. It’s alright if your prop is missing paint, but send it out for repairs if you find signs of impact. The smallest dent can cause your boat to lose performance and burn excessive fuel. A damaged prop also can vibrate, putting too much stress on bearings and seals causing additional damage.

    Finally, put a liberal amount of waterproof grease on the propeller shaft to prevent corrosion from “freezing” it in place. Then re-install the propeller and hardware in the same order that you took them off. Tightening the nut snugly and secure the locking tabs against the nut so it can’t back off the shaft threads.

    Full Story: Discover Boating

    Back to the top

    Post #266

    Post #265 by dalpers on August 3rd 2015, 10:34 PM (in topic “Venison Speghetti Sauce”)

    Post

    Venison Speghetti Sauce

    Ingredients:
    • 2 pounds ground venison
    • 1-1/2 cups chopped celery
    • 1 garlic clove
    • 2 cans tomato soup
    • 6 oz. tomato paste
    • 12 oz. chili sauce
    • 1/8 tsp. hot pepper sauce
    • 1-1/2 tsp. steak sauce
    • 2 tsp. salt
    • 1-1/2 tsp. thyme
    • 1-1/2 tsp. sage
    • 1 green pepper
    • 1-1/2 cups chopped onion
    • 1-1/2 cups chopped carrots
    • 16 oz. diced tomatoes with liquid
    • 1-1/2 cups water
    • 1 tbsp. Worcestershire sauce
    • 1 tbsp. sugar
    • 3 bay leaves
    • 1 tsp. pepper 1/2 tsp. allspice

    Instructions:

    Add everything to the crock pot. Cook on low 8-10 hours or on high 5-6 hours.

    Back to the top

    Post #265

    Post #264 by dalpers on August 3rd 2015, 10:31 PM (in topic “BBQ Venison”)

    Post

    BBQ Venison

    Several lbs. of Deer Meat.  Any will do  Place in a Crock pot and cook all night with two bay leaves.  Drain off all the liquid and tear the meat a part with your fingers.  Place back in Crock Pot and add your favorite BBQ sauce.  (Ketchup Base)  Kraft's Hickory Smoke or my Favorite (Mustard Based)  Maurice's BBQ. I like to add chopped jalapenos for heat. Turn the crock pot back on low to heat through. 

    Place in hamburger bun and add a little coleslaw and enjoy.  Simple and easy. Tastes great. 

    Back to the top

    Post #264

    Settings Show search form