Kevin Van Dam Forums

Outstanding Panfish Chowder

2012-01-30T15:37:05-05:00

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.

Grilled salmon on a bed of spinach leaves

2012-01-31T07:38:58-05:00

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.

Smoked Slamon pizza

2012-01-16T07:10:39-05:00

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.

Baked Crappie Fillets (Low Carbs, High Protein)

2008-06-19T18:24:41-05:00

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.

Whole Flounder with Herb Marinade

2011-12-27T23:30:24-05:00

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.

Rio Grande Catfish

2011-12-27T23:28:16-05:00

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!

Red Snapper with Achiote Paste

2011-12-27T23:26:01-05:00

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.”

Louisiana Style Barbequed Catfish in Tomato Sauce

2011-12-27T23:23:50-05:00

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.

Ginger-Lime Swordfish Steaks

2011-12-27T23:21:59-05:00

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

Barbecued Skewers of Fish

2011-12-27T23:19:29-05:00

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.