UPDATE - Recipe of the week - 04.08.08 crab boil

[polarsusd81]

Okay, so I have been making some crab cakes as of late that turn out pretty awesome, and they are pretty easy to make and not too expensive either. So here is what you need. This is a bit of a take on a recipe from Paula Deen with some modifications.

Hardware:

Large mixing bowl

Small sauté pan

Large sauté pan or skillet (non stick)

large shallow bowl

large plate

Ingredients:

Cakes

1/2 Cup bread crumbs

1 Tablespoon butter

1 or 2 green onion - finely chopped

1 red fresno pepper (or sub in pepper of your heat preference)

1 garlic clove - minced

3 Tablespoons milk (or heavy cream if you prefer)

1 Tablespoon honey dijon mustard

1 egg

1/4 Teaspoon minced parsley

Old Bay seasoning to taste

(1) 6 Oz. package of Blue Star Swimming Crab Meat (or if you had some crab legs and saved all the knuckles, go ahead and use that, probably better)

Coating

1/2 Cup bread crumbs

1/4 Cup parmesan cheese

To cook

2 Tablespoons butter

2 Tablespoons E.V.O.O.

To make the crab cakes, first chop the veggies and sauté in 1 Tablespoon butter for about 3-5 minutes or until they start to soften slightly. Combine all ingredients, except for the crab and Old Bay, in a large bowl and mix well. Add Old Bay to taste or smell, you can tell it is there. After all ingredients are mixed, add the crab and carefully fold it in as to not break it up much more than it already is. If you want em really crabby, you can use 2 packages of crab meat, but I don't really think it is needed as there is plenty in the mix with one. Now is where you have to figure out how many you want to make, I have made them as appetizers for parties and done 16 small cakes, or for along side a walter fillet, 6 large patties will do pretty well. Before you make the cakes, get your large shallow bowl out and combine the ingredients for the coating, if you like the Old Bay as much as I do, add some here as well. Then, get your large plate ready next to your coating dish. Try to divide evenly and roll the mixture up into a ball and smash down to about 1/2" to 3/4" thick for biggins or 3/8" to 1/2" for appetizer size. When you smash them down into patties, lay them in the coating mixture and coat evenly on both sides and around the edges, then place on plate. When all of the patties are made, wrap the plate with some plastic wrap and throw them in the fridge for an hour or two. This will help them form up and hold their shape better when you fry them up.

When you are ready to cook them, melt the 2 Tablespoons of butter in a large sauté pan or skillet with the E.V.O.O. and get the pan good and hot, but be careful not to burn your butter, bitter butter will make a bad cake. For small appetizer cakes, cook 2-3 minutes per side, and for larger cakes, do 3-4 minutes per side, or to your desired doneness.

You can serve them alone or with a wide variety of sauces, one that is recommended is a lemon dill sauce. These things turn out awesome and after you make em once, you will be making them again and again. With the walters, you could pair a nice white wine and some asparagus and have a great dinner.

[Tom Linderholm]

Tom, looks great! Thank you for sharing.

[WingNut]

I made these tonight. Turned out very good and easy to make.

[Kidd]

Gotta love it; Only a guy would have a hardware section in a recipe.

[frogtosser]

mmm sounds good

[sweept]

CROCKPOT PHEASANT & STUFFING

Layer 4 pheasant breast fillets cut into small pieces

1/2 can chicken broth

2 cups mozerella cheese

1 can cream of mushroom soup

3/4 cup milk

1 box dry stuffing mix (stove top)

1/2 cup melted butter

Cook on low 6 - 8 hours.

Very easy to make, prep time is minimal.

Chicken breast also work, I don't see any reason grouse wouldn't work also.

Enjoy

[89Bronco]

My wife has always made this, or something very similar to this, with chicken. It's great!

[Schloogs]

I have been looking for new ways to cook my pheasant, sounds good and nice and easy, just how I like it.

[Gopher_Man]

Sweept,

I got this in the Crock right now. I justed mixed everything together in the Crock. THen I read your directions, what do you mean by layer? I mixed everything and man does it look good. Can't wait until tonight.

[sweept]

pheasant on the bottom

wet ingredients next

stuffing mix on top

I am sure it will work the way you did it also.

[Nate McVey]

Salmon Ala Osberg

Here is a recipe that one of my chef's came up with that I have used quite a few times in the last few weeks.

1 salmon filet per person (8-10 oz.)

1 box of Stove Top

2 tbsp. Mayo/Lemon-Dill Aoli (per filet)

Preheat oven to 350

Prepare the Stove-Top according to directions

While the Stove-Top is cooking, cover the filet with mayo/lemon-dill aoli and place filets in a baking dish/pan

Once stuffing is done, place on top of filet (usually 1/3 cup)

Place in oven for approximatly 20 min. (depending on desired doneness)

Serve with left over stuffing, potatoes, etc. and veg.

This can also be done with a whole salmon filet and then cut to serve.

Lemon Dill Aoli

1 cup of Mayo

Lemon juice and zest of 1 lemon

1 tbsp of dill

garlic, salt and pepper to taste

[Deitz Dittrich]

Man does that sound easy!... and durn good!!!!!

Thanks for sharing!

[DrJ]

Sweept I put the cheese on top off the stuffing and it melted and turned somewhat tough and hard.Should the cheese go in the middle with the stuffing on top? It tasted really good though and I'd like to fine tune it a bit. Thanks DrJ.

[sweept]

Yep stuffing goes on top and then the butter.

[Tom Linderholm]

Your chef?

Ha Shiner!

Guys, this is a great recipe, Kent Osberg had me try this the other day as he wants to put it on the menu out at Trapper's Landing.

[Nate McVey]

 Quote:

Your chef?

Ha Shiner!

Yes, mine................

[Tom Linderholm]

OK, you can have him, for 57 more days till he heads to Leech.

[ducksnbucks]

Sweept,

Great pheasant recipe!!!

[Lisa Almquist]

Jim just made this recipe Shiner and I was totally blown away! We actually used trout instead of salmon though and it was absolutely perfect. Yummy!!

[Jim Almquist]

Shiner it was really a great and easy recipe. I used 2 cloves of crushed garlic. I wished I had some garden fresh dill but I think since we had fresh lakers it really was a wash. We have to get a few more lakers

[Nate McVey]

I'm glad you liked it! I will be passing the compliments on to Kent and hopefully this shows Tom that they should put it on the menu at Trappers!!!

[Jim Almquist]

Nate if I get some coho's or looper I will be trying this recipe on them as well. We try to avoid frying fish as much as possiable and this just adds to some of the great tasting alternatives that don't require deep frying.

[Nate McVey]

I completly agree Jim, no frying and very easy to do. I know I am always looking for healthy, quick meals that I can make for my fiance and I when I get home from work and this is a great way to use the salmon in the freezer. And to think, now I can try it on trout! Thanks for the added twist!

[Wellesy]

Soooo...are we getting a recipe this week??? Enquiring minds wanna know!

[Dark Cloud]

sorry its a few days late but its a good one with picts. I have been working or fishing...

Not sure what to call it but its "venison steaks in a sour cream gravy w/ mushrooms and onions"

1 medion onion

1# uncooked mushrooms

1 cup veggie or beef stock

2-3 dollups of sour cream

flour

Salt

Pepper

Garlic powder

Venison steaks, loin medalions, or hamburg patties

I used hind leg steaks trimmed and seamed out that I ran through a "cube" steak machine twice. You could use loin slices about a half inch or hand made hamburg patties work well too...

Salt, pepper, and flour each one...

Slice your onions and ready the mushrooms. I like to slice the onions in rings so they can be avoided if someone desires. Im useing wild chantrels I picked this summer and vacum packed. You can use just about anything - plain white store ones or portebelas...

In a big non-stick pan get a spoonfull olive oil heating up and add the mushrooms and onions. Hit them with some salt, pepper, and garlic powder...

When the onions are to desired tenderness pour them in a bowl to the side. Now add the meat and cook a few minutes each side. I dont like to cook them much cuz they are gonna cook more in the next step...

Now dump the onions and mushrooms back on the steaks and add the broth and a few scoops of sour cream, also a table spoon of "gravy master". Bring it up to a boil, stir in the sour cream and taste to reseason - it is most likely gonna need salt and pepper. I usually add some crushed red pepper also if ya like...

And she's done! Simple and easy with no fancy ingreedients...

To go with it, I did roasted asparagus and garlic smashed potatos...