CRISPINS CRITTERS

Getting ready for my annual July fish fry, and thought on this hot, and sultry night, I would regale you all the fixens.
Each year my brother-in-law travels from So. Fla. to the lake for a couple weeks of bass fishing. Champlain has been rated by the pro's as one of the best 10 bass lakes in the country. While here, the bass, perch and pike are all filleted, and stacked in the freezer. The night finally arrives, and the lake community gathers.

Gin and tonics, and the ever present rum flows, and the frying , and grilling begins: marinated shrimp, duck, and venison get skewered, and hit the grill, the alligator and froglegs are breaded and hit the hot oil......That's the first course......

The fish fillets are now ready for the hot, 375 degree oil, 2-3 mins. later the platter is piled high and placed on the table with the corn on the cob, potato salad, cole slaw, and pickles of many types.

the grill and the deep fryer are now off , and the watermelon is passed around, always followed with more of Capt. Morgan's fine grog.

It's hot night's like this that get me thinking of this, and the other meals that mostly come from the fruits of your own foraging! Something to ponder..... and perhaps some time in the future, this could be all of us........Gary
 

bill from lachine said:
Diesel,

I see you're fashionably late again....you planned it right....lol.....

Thanks for the music and hopefully you'll get some down time to relax and enjoy the summer weather.

Regards + HH

Bill
Click to expand...
Thanks Bill! I think if I was ever on time everyone would think I am sick LOL! I do think some down time is coming and I hope to post some good finds soon!
By the way Stockpicker says hi to everyone!
 

Excellent choice Secret! One of the best songs ever!!
 

Catch ya later Secret...
 

Diesel,

It seems like our buddy stocky is going for some sort of record..lol...he's more obstinate than our other buddy whose name starts with Cr.......lol....

Regards + HH

Bill




dieselram94 said:
Thanks Bill! I think if I was ever on time everyone would think I am sick LOL! I do think some down time is coming and I hope to post some good finds soon!
By the way Stockpicker says hi to everyone!
Click to expand...
 

bill from lachine said:
Diesel,

It seems like our buddy stocky is going for some sort of record..lol...he's more obstinate than our other buddy whose name starts with Cr.......lol....

Regards + HH

Bill
Click to expand...
LOL! Yup I think he is the current record holder for sure! We had a good hunt for several hours a few weeks ago and I was lucky enough to pull out some silver! I have an unidentified object I am going to post in the what is it forum.
 

Diesal,
Sounds like you've had some good luck. And good to see you back.
Bill, thanks for the Beach Boys, really hit the spot. LOng day and longer one tomorrow, see you all later!...........Gary
 

Still alive, no sign of a government takeover today! Had some difficult decisions today so Eva and I have been meditating. Also had to get the d*** smoke alarm to stop beeping. Great tunes. Good evening and good nite.

Crispin
 

Folks,

My celtic roots are calling me.....lol..

A great fiddle player from Nova Scotia - Ashley MacIsaac.

 

Crispin,

Take care buddy.....we do the best we can and wake up rested tomorrow to make battle again to the best of our abilities.

Regards + HH

Bill

Crispin said:
Still alive, no sign of a government takeover today! Had some difficult decisions today so Eva and I have been meditating. Also had to get the d*** smoke alarm to stop beeping. Great tunes. Good evening and good nite.

Crispin
Click to expand...
 

Thanks to all for an evening of good music and food!
Goodnight to all!! :)

Sent from my VS920 4G using Tapatalk 4 Beta
 

GMD52 said:
Getting ready for my annual July fish fry, and thought on this hot, and sultry night, I would regale you all the fixens.
Each year my brother-in-law travels from So. Fla. to the lake for a couple weeks of bass fishing. Champlain has been rated by the pro's as one of the best 10 bass lakes in the country. While here, the bass, perch and pike are all filleted, and stacked in the freezer. The night finally arrives, and the lake community gathers.

Gin and tonics, and the ever present rum flows, and the frying , and grilling begins: marinated shrimp, duck, and venison get skewered, and hit the grill, the alligator and froglegs are breaded and hit the hot oil......That's the first course......

The fish fillets are now ready for the hot, 375 degree oil, 2-3 mins. later the platter is piled high and placed on the table with the corn on the cob, potato salad, cole slaw, and pickles of many types.

the grill and the deep fryer are now off , and the watermelon is passed around, always followed with more of Capt. Morgan's fine grog.

It's hot night's like this that get me thinking of this, and the other meals that mostly come from the fruits of your own foraging! Something to ponder..... and perhaps some time in the future, this could be all of us........Gary
Click to expand...


Gary, you have to try to find yourself some of this white gold. The Brodie xxx flour is one of my secret weapons for a fish fry or a veggie tempura. All that one has to do is add 1 egg to 1 cup of the flour, season with your favorite herbs and spices, mix in some beer until a desired batter (thinner for a tempura style) consistency is reached. Fry the batter coated food at 350 until golden brown and lightly season as soon as the food comes out of the oil. I like to mix a batter up with some Cajun blackening spice and coat up some fresh Shrimp and Calamari, fry it up and squeeze some fresh lemon over top. This battered fish is unbelievably easy to make and was raved about by a Scottish Chef and a English Chef that I have worked with in the past. This product is available at the Walmart up here so it may be available down there as well. Trust me, this stuff is rocking and very easy to use.
brodie.jpg
 

Good evening all, hope you all had a good day, and can finally relax for a couple hours before beginning it all over again. I hope that you are all enjoying the menus and recipes I'm posting, and get some ideas and inspirations from them. I have spent years collected seafood and fish and game recipes, and have really liked sharing them.

Tonight lets start the festivities with a simple vodka tonic with lime, and lots of ice.

Heading to the grill, and preheating it, we are ready to grill some fresh Vt. grown pork chops, with simple salt, pepper, and garlic powder, and a little Montreal steck seasoning.
With this we are going to have: risotto with morels, wild leeks, and asparagus.
1 med. onion, diced
2 tbsps. butter
6 morels, sliced
3/4 lb Arborio(Italian short grain rice)
6 cups chicken stock,( stock in a box from the supermarket works fine)
1/2 lb. asparagus, trimmed and blanched, cut into 1-in. lenghths
6 morels, cut in alf and sautéed
4 wild leeks, blanched
1 tsp.butter
1/4 cup good Parmesan, grated
salt
pepper

Heat a heavy+ saucepan over medium heat and add the oil and butter. Add the onions and cook until translucent, then add the slice morels and sauté for a minute. Add the rice, and stir, coating each grain with the butter and oil. Season with salt and pepper, and add a ladle of the heated stock. Cook, stirring continuously, until the liquid is almost evaporated. Continue adding a ladle of stock and stirring until the rice is almost cooked trough,( 20-25 mins.), and bound by a creamy liquid. Add the asparagus and heat through, stir in the butter and parmesan. Adjust the seasoning to taste. Serve in heated soup bowels and garnish with the blanched leeks and sautéed morels.

Enjoy, and see you later............Gary
 

Folks,

We'll do something a bit different this evening music wise.....open requests....just post up what you want to hear and I'll do my best to track down a good version.

Regards + HH

Bill
 

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