Chef Waldow

[Rick]

Let's welcome avid angler and Chef with 17 years of experience, our own:

CHEF WALDOW.

He's here to help with any culinary questions and ideas.

[This message has been edited by Rick (edited 10-01-2001).]

[Guest]

Chef Waldow!!! Hey I like it!!!!!!!!!!!!

Paul
[email protected]

[Guest]

Hey Chef Waldow!
What restraunt do you manage?The only thing I like to do more than fish is eat.And the only thing my wife likes to do is go out to eat!Maybee we will check your establishment out.

[Guest]

Fishhead, I'm currently at the Chili's Bar and Grill in Roseville. You every get up that way stop in and say Hi!!! Would love to buy you Dinner. We even have 2 kinds of Catfish on the menu

Paul
[email protected]

[BIG]

,,,,,Chef Waldow.....how about a mallard,goose or teal recipe???....thanks...

[Guest]

Good question BIG, I was going to ask Chef Waldow the same! By tasting his food I bet he could cook a killer meal with any meat. What would you recommend as a very good marinade CW?

[Guest]

Big, Here you go.

2-3 boneless goose breasts
3 cups all purpose flour
2 tblsp lemon pepper
1 tsp cayenne pepper
2 tblsp seasoning salt
Canola Oil (enough to deep fry)
1 - 2 liter bottle coke

Remove skin from goose breast. Cut meat in 1/4 thick slices. Place in a large bowl, cover with cola, and marinade overnight in the refrigerator.

Put flour, lemon pepper, cayenne pepper, and seasoning salt in a ziploc bag. Shake well to mix.

Drain goose breast slices and put them into bag with flour mix, shaking until all pieces are well-coated. Use a large, deep pan with a long handle. Fill the pan about 1/2 full with oil and place over burner. Let the oil get real hot (this is the key), then add goose breasts strips. Fry until golden brown.

Paul
[email protected]

[Guest]

Cd, this is a killer marinade for any type of venison, elk, moose, etc.

- 1/2 bottle of domestic red wine
- 1/8 cup white vinegar
- 1 large carrot, peeled and sliced in
small rounds
- 3 shallots, chopped
- 1/8 tsp ground black pepper
- 1/8 tsp whole cloves
- 1/8 tsp juniper berries
- 1/8 tsp thyme
- 1/2 tbsp salt
- 2 tbsp parsley (either fresh or dried)
- 1 bay leaf

Trim all fat from meat. Place into a large glass or enamel bowl. Combine all marinade ingredients, mix well and pour over meat. Cover. Regrigerate for at least 24 hours, turning meat several times if marinade doesn't cover completely.

Remove meat when ready to cook, drain and pat dry before cooking. As with any wild game, do no overcook!!

[Guest]

Big, I also have a mallard pasta recipe, but it's a little more involved. Let me know if you're interested.

Paul
[email protected]