Go to 2005 recipes...

Fried “Pickled” Pike

2 lbs Pike fillets

1 egg

2 tablespoons dill pickle juice

Salt

Lemon pepper

1 cup instant mashed potato flakes

Ginger Glazed Grilled Salmon

2 ½ lb salmon steaks-3/4 inch thick

1 tablespoon sesame oil

Salt & pepper to taste

Ginger Butter:

6 tablespoons butter, at room temperature

4 tablespoons ginger preserves

1 teaspoon finely grated lime peel

1 tablespoon snipped chives

Brush the steaks with oil and season with salt and pepper. Place under a grill 4 inches from the heat and grill four minutes per side.

Serve with a dollop of ginger butter crowning each steak.

To make the Ginger Butter:

Cream together the ingredients until well mixed. Pack the flavored butter into a crock and refrigerate until needed.

Grilled Blanket of Salmon

2 salmon steaks or salmon fillets, 1” thick

4 large romaine lettuce leaves

6 teaspoons olive oil

2 tablespoons capers

4 sprigs of fresh dill

2 lemons- 1 juiced, and 1 sliced thinly

2 piece twine, 3 feet each (or other non flammable)

Salt to taste

Fresh Pepper to taste

Soak twine in hot water for 15 minutes. Rinse salmon in cold water and pat dry with towel.

Repeat the following for each salmon steak.  Rinse romaine leaves in water, do not dry. Rub 1 teaspoon of the oil over the inside of each of the lettuce leaves. Place salmon steak in center of one leaf.

Add salt and pepper. Pour 1 teaspoon oil and the juice of ½ lemon over salmon, trapping the juices with the leaf. Top with capers, dill, and one lemon slice.

Place second leaf over salmon, fold ends of bottom leaf up to keep juices trapped, and wrap the string around the leaves to seal. Tie String in a knot.

Place fish on grill over hot coals for 5 minutes. Turn and grill for another 5 minutes. Cooking time will be slightly less for fillets and will vary according to the thickness of the fish. 

Cut string and remove top leaf.

Grilled Halibut with Crab Meat Stuffing

4 Halibut fillets cut in half-1-1/2 inches thick

½ cup olive oil

SmokeeJo’s Hungarian game spice seasoning

Crab meat stuffing

Crab Meat Stuffing

1- cup crabmeat

2 tablespoons minced red pepper

2 tablespoons minced green onion

2 tablespoons chopped celery

¼-cup butter (melted)

1 ½ cups soft white bread cubes

1 tablespoon lemon juice

Mix all of the above ingredients and set aside.

Pre-heat grill.

Dip each fillet in olive oil.

Sprinkle with seasoning

Lay on aluminum foil.

Place stuffing on one fillet.

Take other fillet and place on top (make a sandwich)

Wrap in aluminum foil.

Repeat with other fillet.

Halibut Hush Puppies

Fresh Halibut Fillet’s (Cut into ½ to ¾ cubes)

1 tablespoon Old bay seasoning

1 package of dry hush puppy mix w/onions (I prefer House Autrey)

Vegetable oil

Toothpicks

Heat the oil in a deep fryer.

Prepare the hush puppy mix as directed on the package then add ½ cup additional water. You want the batter to be a bit thinner than normal.

Sprinkle lightly with the Old Bay seasoning.

Stick each cube with a toothpick.

Dip into hush puppy mix then drop into the hot oil with the toothpick still in fish.

Fry for 2-3 minutes or until browned real well.

Drain real well on paper towel and serve.

Happy Hour Salmon

4 Salmon Steaks (about one inch thick)

½ cup vodka

¼ cup fresh orange juice

Juice of 1 lemon

2 tbsp. coarse grained mustard

¼ cup chopped fresh dill

Fresh Orange & Lemon Slices (sliced thin)

Honey Lime Salmon Kebobs

3 lbs salmon fillet, skin on, cut into 1” chunks

1 green bell pepper, cut into 1” squares

1 red onion, cut into 1” squares

2 cups halved mushrooms

1 lime (juice)

½ cup soy sauce

¼ cup creamed honey

2 garlic cloves, minced

Salt and freshly ground pepper, to taste

12-16 long bamboo skewers, soaked in water

Basting ingredients:

2 limes (juice)

¼ creamed honey

Place salmon and vegetables into a large flat dish. In a small bowl whisk together the lime juice, soy sauce, honey and garlic until honey is dissolved; pour over salmon and vegetables. Season with salt and pepper, toss everything gently together, cover and refrigerate for 6 hours.

Preheat grill to medium-high and oil the grill. Alternated the marinated salmon and vegetables onto the soaked skewers.

Hungarian Halibut

1 ½ pound Halibut – 1 inch thick

½ cup Nonfat Yogurt

½ cup Light sour cream

2 tablespoons All-purpose flour

1 teaspoon SmokeeJo’s Hungarian Game Spice (or you can just use paprika)

1 ½ cup Fresh mushrooms sliced

½ cup Chopped onion

2 tablespoons Butter

1/3 cup Dry white wine

1 teaspoon Dried dill weed

½ teaspoon Salt

Hot cooked egg noodles (buttered)

Remove any skin and bones from the halibut. Cut fish into 1-inch cubes. Set aside. In a small bowl stir together yogurt, sour cream, flour, and Hungarian game spice. Set aside.

In a skillet cook mushrooms and onion in hot butter until tender. Add fish, wine, dill weed and salt. Bring just to boiling then reduce heat. Simmer, covered, about 5 minutes, or until the fish just flakes. Remove the fish and mushrooms. Stir the yogurt mixture into the skillet, cook and stir until it is thickened and bubbly. Cook 1 minute more.

Mexican Style Smoked Salmon Omelet

2 ounces smoked salmon, diced

3 eggs

1 tablespoon of water

2 tablespoons butter

1 ounce cream cheese, diced

2 stalks spring onion, chopped

1 teaspoon chopped cilantro

Salt & pepper to taste

1 tablespoon of your favorite salsa

In a small bowl mix eggs and water.

In a skillet melt the butter over medium-high heat until it bubbles. Tilt the pan to coat evenly. Pour in eggs; reduce heat. As the eggs are cooking, lift the edges of the omelet to allow the uncooked portion to run underneath. Cook until the surface is firm. Sprinkle with salt and pepper.

Sprinkle smoke salmon, cream cheese, spring onion, and the cilantro over half the omelet. Fold over remaining half to cover filling. Reduce heat to low. Leave in skillet until cheese is softened. Top omelet with one tablespoon of salsa. 

Moose Saltimboca- “Jump in your Mouth”

6 moose tenderloin steaks (sliced 1 inch thick)

1 Bag of Fresh Spinach

6 Thin slices of prosciutto

12 small sage leaves

Flour

8-10 tablespoons of butter

4 hardboiled eggs (peeled & sliced)

Marsala Wine

Milk

2 Coves fresh garlic (pressed)

Toothpicks

In a shallow pan, place moose steaks and cover with milk. Place in the refrigerator overnight.                                                                                            

Clean the leaves of the spinach away from the large stems and rinse in colander. Let most of the water drain off.

Cover the bottom of a large pan with olive oil and heat, adding the garlic as it heats. Brown garlic then remove it from the pan. Now wilt the spinach in the olive oil. Turn off heat. (Do not over cook spinach)

On Top of each slice of moose place one piece of prosciutto and two sage leaves. Fold in half and secure with a toothpick.

Melt the butter in a large frying pan. Dust the meat in flour and brown in the butter on both sides (Do not over cook). Remove meat from the pan and remove the toothpick. Open the meat up.

Completely de-glaze the pan with a good amount of Marsala wine and let simmer for a moment.

Trout in a skillet

3 lb trout (cut into 6 pieces)

1 large onion

2 tablespoons flour

1 ½ cup of beer

2 tablespoons brown sugar

Pepper

2 teaspoons Worcestershire sauce

4 tablespoons vegetable oil

Macadamia Nut Halibut

1-2 Halibut Fillets (the thinner fillets work best)

1 cup Macadamia nuts (chopped fine)

Salt

Pepper

SmokeeJo’s  Blackening Seasoning (optional)

1-2 eggs (whipped)

Vegetable or Peanut Oil

Chop nuts in food processor.  Whip eggs in bowl.

Cover bottom of the pan with oil and heat to low-medium. Be careful not to get it to hot.

Season fish, dip into egg wash. Place fillet in nuts and cover well on both sides.  

Place fillets in pan and fry on low-medium for 1-2 minutes per side.

Camp Fire Cobbler

1 package yellow or white cake mix (as directed on package)

1 can crushed pineapple

1 can raspberry pie filling

Fresh blueberries (or your preference)

1 stick of butter

Charcoal

Have your coals good and hot, they should be white. You will need 8 coals on the bottom & 17 on the top, distributed evenly. You will want to have some extra coals to replace the ones that go out faster than others.

Pour cans of filling and pineapple in bottom of Dutch oven.

Pour cake mix over the top of fruit. DO NOT STIR!

Cut up your butter into squares and evenly place on top of cake mixture.

Sprinkle fresh blueberries all over the top.

After 10 minutes of cooking without lifting the lid, you will need to spin the lid ¼ of a turn clockwise and then the whole oven ¼ of a turn. You will repeat this again after another 10 minutes but will turn counter clockwise.

You will do this again twice more.  

Total cooking time is 45 minutes.

Grilled Green Beans

1 lb. can of green beans

1 small onion, chopped

2 tomatoes, sliced

¼ cup margarine

3 teaspoon prepared mustard with horseradish

1 tablespoon brown sugar

Salt to taste

Fresh pepper to taste

Drain green beans and place on large square of heavy duty foil. Put chopped onions and tomato slices over beans. Mix together remaining ingredients until well blended. Spoon over beans and fold foil tightly. Cook 30 –35 minutes.

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