{?xml version="1.0" encoding="utf-8" ?} Kevin Van Dam Forums Copyright (c) 2012 ExpressionEngine tag:kevinvandam.com,2012:01:31 Outstanding Panfish Chowder tag:kevinvandam.com,2012:forums/viewthread/.8324 2012-01-30T15:37:05Z USMCGeoff 2 pounds Panfish fillets
Handfuls of cubed Potatoes (preferable Redskins; do not peel)
Handfuls of diced Onion
Handfuls of diced Celery
1# diced Bacon
1 can cream of shrimp soup
2 qts. Half&Half;
Old Bay Seasoning (to taste)

Put potatoes in pot with just enough water to cover.  Boil until tender.
Meanwhile, in a separate fry pan, fry Bacon until crisp; remove and add Onion and Celery to Bacon Grease
and fry.  Combine remaining ingredients and heat thoroughly.  Add water from boiled potatoes, more Half&Half;
or milk if you need more liquid.  Best enjoyed with a cold brewsky.

Sorry I can’t give you measurements on some of the stuff, but I cook by the seat of my pants. 

It is a perfect blend.  I have had hundreds of people ask me for this recipe after they have tasted it.  Works
especially good for a wild game dinner because no one usually makes soup.

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Grilled salmon on a bed of spinach leaves tag:kevinvandam.com,2012:forums/viewthread/.8347 2012-01-31T07:38:58Z TorqueConverter Pretty self explanatory.  Grill some salmon on low heat until done.  You can marinate the fish in your choice of marinade or dry rub before placing on the grill.  Soak some wood smoking chips of your choice cut for 30 min before hand and place on grill 10 min before placing the salmon if you desire an added smoked flavor.  Placing the salmon skin side down on tin foil without lubricant makes the removal of the light colored flesh from the skin and dark meat much easier as a natural adhesive will form on the skin adhering it to the foil.  Skinless fillets will avoid this step.  An optional, but recommended step is to briefly fry the fish in olive oil on a pan with fresh rosemary to crispin up the fillet before serving.  Allow the pan and oil to get hot before placing the cooked fillet so as to avoid and overly oily texture.

Serve on a bed of adult or baby spinach leaves.  Doctor up the bed of leaves with whatever salad toppings you choose.  Heck, eat it with and oil and vinaigrette or even ranch dressing.  It’s good at keeping the wife happy with your fishing hobby and it tastes darn good too.

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Smoked Slamon pizza tag:kevinvandam.com,2012:forums/viewthread/.8200 2012-01-16T07:10:39Z TorqueConverter I do not cook by time, but rather by eye and feel.

Smoke some salmon and mozzarella at your desired temperature and duration.  200 degrees or less is recommended.  Rub the salmon in your favorite dry BBQ rub and wrap and tie the soft mozzerlla (the stuff in a water solution, not that hard white brick stuff) in olive, or other cooking oil, soaked cheese cloth.  Smoke on a smoking unit of your choice with a wood of your choice until the salmon is done.  When the salmon is done, so is the cheese.  Use a prepared precooked thin-crust pizza dough.  Lightly brush both sides of the pizza crust in olive oil to prevent the crust from becoming too dry once on the smoker.  Some cheese will stick to the cloth, this is normal.

The choice of a sauce if up to you.  This is a recipe of less-is-more to allow for the smoked salmon and cheese to shine through.  I like pressed garlic, dried oregano and fennel miked with the top coat of olive oil.  Remove the skin and dark meat from the smoked salmon.  Skinless salmon fillets is preferred to avoid this step.  Place healthy coating of salmon onto the pizza crust.  Add fresh spinach leaves, yellow onion and any other toppings as you see fit.  Avoid kalamata olives and other pungent toppings as it may overpower the delicate nature of the dish.  Slice and place the smoked mozzarella onto the pizza.

Place back on smoker at 300 degrees until the cheese has begun to melt.  Pizza is done when the cheese is melted, the fresh spinach is wrinkled and soft and the pizza can be lifted off the racks without folding over the edges of the lifting device.

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Baked Crappie Fillets (Low Carbs, High Protein) tag:kevinvandam.com,2008:forums/viewthread/.1715 2008-06-19T18:24:41Z Love ya KVD 8 (8oz), skinless crappie fillets
1/2 cup all-purpose flour
3 1/2 to 4 cups of Mayonnaise
Lemon pepper seasoning
Dried parsley flakes
Water

1. Heat oven to 350 degree F.
2. Coat fish with flour, shaking off excess. Spread mayonnaise evenly over fish. Sprinkle with lemon pepper and parsley. Place in baking pan large enough to hold a single layer. Carefully pour water around fish to 1/8-inch depth.
3. Bake 20 to 25 minutes or until fish flakes when tested with fork and top is light golden brown.

8 servings.

TIP:
Fish baking; Always check fish at the minimum baking time.
Baking time will vary considerable depending on the thickness of the fish.
If Fillets are very thin, check for doneness after 15 minutes.
And all bake skin side down.

This recipe is beautiful on a plate served with stir-fried squash and zucchini. This fish bakes a nice gold/white.
I do the same recipe with thinning sliced chicken, but if you are tried of chicken and beef every meal…try this with fresh caught crappie. smirk

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Whole Flounder with Herb Marinade tag:kevinvandam.com,2011:forums/viewthread/.8099 2011-12-27T23:30:24Z Charles E. White Whole Flounder with Herb Marinade

    3 tb Olive Oil                 1/4 ts Salt
    2 tb Fresh Herbs; chopped               Ground Pepper
    1 ts Garlic; minced               2 lb Flounder


  Combine oil, herbs, garlic, salt and pepper; set aside for up to 2 hours.
  Dress or pan-dress the fish the fish, rinse well, and pat dry. Slash the
  thicker part of both fillets with 1 or 2 shallow diagonal cuts through the
  skin and into the meat. Set aside 1 tb marinade and rub the rest all over
  the surface of the fish and into the cuts. Set aside on a plate for 15
  minutes.

 
  Build a medium-hot fire in a charcoal grill. Oil the grill rack and place
  fish dark-skin side down. Grill 4 minutes, or until skin releases easily
  from grill. Turn, baste with any marinade remaining on the plate, and
  continue grilling until a thin skewer easily penetrates thickest part of
  the fish, another 2-4 minutes.

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Rio Grande Catfish tag:kevinvandam.com,2011:forums/viewthread/.8098 2011-12-27T23:28:16Z Charles E. White Rio Grande Catfish

    2   Jalapeno peppers ; stemmed a     1/2 c Lime juice ; freshly squeeze
    3   Serrano peppers ; semmed and     1/2 tb Cumin powder
  1/2 md Onion ; diced               2 tb Cilantro ; minced
    2   Cl Garlic ; pressed           4   8 oz catfish fillets ; skinl
    1 c Vegetable oil               1 c Tomatoes ; peel, dice, chill
  Recipe by: Chile Pepper Magazine - Sep/Oct 1990 In this part of the
  country, the table fish of choice is the catfish—at least it’s the most
  common. You can usually order this fish prepared any wa that you like it,
  as long as it’s fried. Now, I’ve no complaints with a well-fried catfish,
  but there had to be another way.
 
  So a couple of nights ago, a few friends were over and we tried out this
  idea. Our “impartial” panel of judges decided that this was a definite
  keeper, and we are pleased to pass it on to you, literally, hot off the grill
 
  Combine the first eight ingredients in a blender and coarsely blend. Place
  the filets in a non-reactive container large enough to hold them in a singl
  layer. Pour the marinade over the filets and cover. Turn the filets once
  after thirty minutes. After a total marinating time of no more than one hou
  (any longer and they’ll start to fall apart), grill them quickly over very
  hot mesquite coals, about 2-4 minutes per side, basting with the marinade.
  Place each filet on a plate, and top with 1/4 cup of chilled chopped tomato

Another recipe from Granny White’s Cooking Delites on facebook!

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Red Snapper with Achiote Paste tag:kevinvandam.com,2011:forums/viewthread/.8097 2011-12-27T23:26:01Z Charles E. White Red Snapper with Achiote Paste

    1 c Annato Paste                   OR other firm-fleshed fish,
    2   (1 lb) fillets red snapper           Skin on

  —CITRUS-HABANERO SAUCE   —
  1/2 c Orange juice, fresh squeezed         - seeds removed, slivered
  1/2 c Lime juice, fresh squeezed     1/4 c Cilantro; chopped
  1/2 c Water                         Salt
  1/3 c Onion; chopped               3 tb Oil, optional
    1   Habanero chile; veins &   

    -ACHIOTE PASTE     -
    1 c Annatto (achiote) seeds         4 ts Coriander seeds
    10 lg Cloves garlic               10   Whole allspice berries
  1/3 c Quintana Roo oregano, OR     1 1/4 c White vinegar, OR equal
        Mexican oregano                 - combination OF
    5 tb Peppercorns                     Fresh orange juice
    4 ts Ground cumin                   Fresh lime juice


    “RED SNAPPER WITH ACHIOTE PASTE (HUACHINANGO CON RECADO DE ADOBO
  COLORADO)”
 
    Spread Annato (Achiote) Paste on both sides of fish, covering well.
  Place fish in refrigerator 1 to 2 hours.
 
    In mixing bowl combine orange juice, lime juice, water, onion,
  habanero, cilantro and salt to taste.
 
    Barbeque fish over hot coals, skin-side down, until seared, 2 minutes.
  Or heat 3 tablespoons oil in skillet large enough to acocommodate fish
  until very hot, then place fish in pan, skin-side down, and fry until
  seared, 2 minutes. Place seared fish in 1-inch deep baking dish and pour
  citrus-habanero sauce over. Bake until fish is firm to touch and
  thoroughly cooked, about 5 minutes. Serve immediately.
 
    ACHIOTE PASTE (RECADO DE ADOBO COLORADO): Combine annatto, garlic,
  oregano, peppercorns, cumin, coriander, allspice and vinegar or juice
  mixture in blender or food processor. Process with on/off motion until
  thoroughly pureed. Add more orange juice or vinegar to give smooth paste
  consistency. Keeps indefinitely, if made with vinegar, or up to 3 weeks if
  made with citrus juices. Makes 1 1/2 cups.
 
    Each serving contains about: 274 calories; 203 mg sodium; 67 mg
  cholesterol; 4 grams fat; 23 grams carbohydrates; 40 grams protein; 1.86
  grams fiber.
 
    Presented by: Zarella Martinez, L.A. Times article, “Home Ground”,
  10/6/94, page H16. “The ricado used in this dish is the basis for many
  Yucatan peninsula dishes. The most famous is cochinita pibil; a suckling
  pig, marinated with this spice paste and wrapped in banana leaves, baked
  in a Mayan earth oven called a pib. Large fish and venison or other wild
  game are also baked in pibs. I slather this paste on guinea hens and broil
  them on the rotisserie, or wrap marinated chicken breasts or fish fillets
  in banana leaves with slices of orange and steam the packets. One of my
  favorite appetizers is chicken drummettes baked with this recado.
 
    “... Quintana Roo oregano comes from a tree, not a shrub, and the long
  leaves turn black when they dry. Mexican oregano can be substituted for
  it.”

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Louisiana Style Barbequed Catfish in Tomato Sauce tag:kevinvandam.com,2011:forums/viewthread/.8096 2011-12-27T23:23:50Z Charles E. White       Louisiana Style Barbequed Catfish in Tomato Sauce
    1 c Onion; finely chopped             Red pepper; to taste
    1 c Parsley                       Salt; to taste
    2 tb Olive oil; or peanut oil         2 c Burgundy wine
    1 tb Garlic; finely chopped         1 tb Soy sauce
    4 c Fresh tomatoes; peeled and c     4   5-8 oz. catfish fillets; * s


  * lightly seasoned with salt and pepper.

 
  Place onions and parsley in oil and saute 3-5 minutes. Add garlic and then
  the rest of the ingredients except catfish fillets. Cook until the onions
  are translucent, about 10 minutes. On medium-hot grill place fillets, skin
  side up, for 3 minutes.  Turn and cook 2 minutes more. Place in aluminum
  foil “boat” or grill-safe pan on grill and top with sauce. Close top on
  grill and cook 10 minutes.
 
  Yield:  4 servings.

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Ginger-Lime Swordfish Steaks tag:kevinvandam.com,2011:forums/viewthread/.8095 2011-12-27T23:21:59Z Charles E. White       Ginger-Lime Swordfish Steaks

  1 1/2 lb Swordfish steaks’ 1” thick     1/4 ts Salt
  1/4 c Lime juice                   ds Cayenne pepper
    2 tb Olive oil                   1   Garlic clove; crushed
    1 ts Fresh ginger; finely chopped     1   Lime; cut in wedges


  Cut large fish steaks into pieces. Mix remaining ingredients in shallow
  glass dish. Place fish in dish; turn to coat with marinade. Cover and
  refrigerate at least 1 hour. Remove fish from marinade. Cover and grill
  about 4” from medium coals, 15-20 minutes, brushing 2-3 times with reserved
  marinade and turning once, until fish flakes with fork. Serve with lime
  wedges if desired.

Stolen from Granny White’s Cooking Delites on Facebook, which I own the website, so it’s OK LOL

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Barbecued Skewers of Fish tag:kevinvandam.com,2011:forums/viewthread/.8094 2011-12-27T23:19:29Z Charles E. White       Barbecued Skewers of Fish - Seekh Ki Machali

    1 lb Firm white fish               1 ts Cayenne pepper
    1 ts Salt                     4 oz Plain yoghurt
    6   Cloves garlic               1 tb Veg. oil
  1 1/2   Inch fresh root ginger         1   Lemon
    1 tb Garam masala                 2   Hot green chili peppers
    1 tb Ground coriander        
 
  Fillet and skin fish, then cut into 11/2 inch cubes. Put about 5 pieces on
  each skewer and sprinkle with salt. Make a paste from the garlic, ginger,
  spices, and yoghurt and use to cover the fish. Leave for a few hours, then
  grill. The skewers can be sprinkled with a little oil during cooking, if
  required. Garnish with the lemon cut into wedges and fine rings of seeded
  green chili pepper.

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