United gamefish recipes

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Comment by carl hendrix on February 1, 2015 at 1:32pm

hahaha  hey Andy  no problem buddy;;;  love to aggravate a little to!!  trust me;; its a gift I have!!    bet I know the score before they even start the game!!  its 0 to 0 !!

Comment by Andy is OptiMystic on February 1, 2015 at 12:40pm

Uhm - Carl, gamefish recipe? There is a game mentioned. I kept waiting for the "and then you mix in some fish". Just giving you a hard time; I love taco soup and corn chips. The real question for tonight - dungeoness crab or white clam chowder? Which will prevail?

Comment by carl hendrix on February 1, 2015 at 11:37am

just in time for Super Bowel Sunday...  1 pound of hamburger;; browned and drained----  1 pkg of uncle Ben.s rice--- 1 can of Mexicorn;; drained---1 large can chili beans--- 1 pound of pepperjack cheese--- 1 pound of veletta cheese---  chili powder to taste-----  jalapeno peppers- chopped----------------------------------------mix together; and simmer in crock pot or stove ;; very low heat  if to thick;; add small amount of tomatoe sauce;; juice;; or water.   Tostito;s scoop  chips to go with it!!    great eating !!

Comment by carl hendrix on December 10, 2014 at 9:27am

all of these sound real good John!!  thanks for posting them

Comment by carl hendrix on December 10, 2014 at 9:26am

LOFR!!!!  you eat catfish to!   you cooked up some real good ones at  the rendevou!!

Comment by John Foro on December 10, 2014 at 7:22am

Best Homemade Tartar Sauce
2 Cup Mayo/Salad Dressing
½ Cup Bread and Butter Pickles
1 Clove Garlic/chopped
2 Tbl Dijon Mustard
1 ½ tsp. Lemon Juice
½ tsp. Black Pepper
1 tsp. Sugar
1 Tbl Cappers
Directions:
Add all ingredients except Mayo in food processor, process until all ingredients
Combined, add mayo and blend all together, store in pint mason jar and enjoy

Comment by John Foro on December 10, 2014 at 7:18am

John’s Fish Chowder (Thick!)

1/3 # Salt Pork cubed
Med. onion chopped
3 stalks celery chopped
1 green pepper chopped
1 red pepper chopped
2 c fish or chicken broth
1 can clam juice
1 tsp. parsley flakes
½ tsp. tarragon
1 tsp. Adobe seasoning
1 qt milk—boiled
6 oz flour, all-purpose—1 1/4 cups (see note below)
Salt & Pepper to taste
2-3# boneless, skinless panfish, bass or any white flesh fish cut up in bite size pieces

In large saucepan or dutch oven, sauté cubed salt pork until rendered, drain set aside.
1. Sauté celery, green pepper, red pepper and onion until onions are translucent
Add the diced onions and allow to soften, not brown
2. Add the flour and stir in, but don't allow to brown.
3. Add the stock. Bring to a boil, stirring with a wooden spoon. It will be too thick.
4. Add the boiled milk to thin it out the way you like it. Using the full qt. will still
leave you with a pretty thick soup.
5. Add clam juice into saucepan, simmer then add seasonings. Add fish and salt pork, bring to boil, then turn down to slow simmer for 30 min. Important, taste, then adjust seasoning, salt and pepper to taste. Enjoy!

Note: If desired, you can add canned crab meat, clams, small shrimp, the more the
merrier!

Note: Tradition wants thick! I could live with half the amount of flour, but I know lots of people who are used to it thick as sauce and won't eat it any other way!

Comment by Lord of the Fly , Rods on December 10, 2014 at 6:40am

 Fish always taste better when you catch them yourself, I eat Bluegill, I eat Big Bluegill !.  LOFR

Comment by John Foro on December 10, 2014 at 6:21am

will sure do...thanks for the comment carl

Comment by carl hendrix on December 9, 2014 at 11:38pm

bet you have  some real good ones John!!  looking forward to them!

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