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Crappie Quesadilla and Homemade Salsa
By Kris Winkelman
Here are a couple of quick and easy fish recipes I think you¹ll enjoy.
The first is for Spinach Walleye.
Start by wilting in a microwave:
2 bags of fresh baby spinach
Drain and chop the spinach, then place in the bottom of a glass baking
dish.
In a small saucepan, melt:
1 tablespoon of butter
When the butter is melted, stir in:
1 1/2 tablespoons of flour
To the roux you just made, stir in:
1 1/2 cups of milk
When the milk begins to thicken, stir in:
3/4 cup of shredded Swiss or Cheddar cheese
Cook, stirring, until the cheese is melted. Pour the sauce over the
spinach, place fish on top of the sauce and bake in a 375-degree oven for 20
to 25 minutes. About five minutes before the dish is finished, sprinkle
over the top:
1/2 cup of bacon, fried and crumbled
The second recipe is for Saucy Walleye, but it will work with a
variety of different fish.
In a skillet, melt:
3 tablespoons of butter
Stir in and cook until tender:
1 small onion, chopped
Add:
2 walleye fillets (from 2-pound fish)
1/2 tomato, chopped
1/3 cup dry white wine
1/2 tablespoon of seafood seasoning
Salt and pepper
Simmer over low heat until the fish flakes. Remove the fish and keep
warm.
Combine:
1/3 cup of cold milk
2 teaspoons of cornstarch
Increase the heat under the skillet until the sauce bubbles, then stir
in the cornstarch mixture until the sauce thickens.
Pour the sauce over the fish, sprinkle with fresh-chopped parsley and
serve.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sales. Cost
of cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto
www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471.
Crappie Quesadilla and Homemade Salsa
By Kris Winkelman
Crappie works extremely well in this quesadilla recipe, but other fish
would be good, too.
On a cookie sheet, unfold:
2 burrito-size flour shells
In a large mixing bowl, combine:
1/2 cup shredded taco cheese
2 tablespoons of green chili pepper, chopped
1 green onion, chopped
1/2 cup crappie (cooked and flaked)
1/2 cup diced tomato
Spread half the mixture over each shell and bake in a 350-degre oven
until the bottom is brown. Turn and bake until the other side is brown.
Garnish with cilantro and serve with sour cream, salsa and chips.
Here are a my two favorite recipes for homemade salsa:
To make the first, combine:
1 tablespoon olive oil
1/2 small papaya, peeled and chopped
1 small nectarine, peeled and chopped
1 fresh jalapeno pepper, seeded and chopped
chopped cilantro
Refrigerate for one hour and serve with the fish.
Homemade Salsa #2
Combine in a mixing bowl:
1 small red onion, chopped
1/4 cup fresh lime juice
1 large ripe mango, peeled and chopped
1/2 red bell pepper, chopped
1/4 cup fresh orange juice
1 fresh jalapeno pepper, chopped
1/3 cup cilantro, chopped
Mix and serve with the fish.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sales. Cost
of cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto
www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471.
By Kris Winkelman
If you¹re a garlic-lover, this quick, easy and delicious recipe is for
you. It works great for pheasant, ruffed grouse or any other light-meat
game bird.
Start by wrapping five large cloves of garlic in a small piece of
aluminum foil with a tablespoon of olive oil and some salt. Place in a
350-degree oven until the garlic is roasted (about 15 minutes or whenever
you nose tells you it¹s ready).
Next, cut the breasts off two pheasants or grouse (four partridge), pat
dry, season liberally with salt and pepper and dust with flour. Shake off
the excess flour and brown in a stainless steel or cast iron skillet in a
tablespoon each of butter and olive oil. When the meat is nicely browned on
both sides, pour off the excess fat and set the skillet aside to make gravy.
Pour a cup of chicken broth‹homemade stock is better if you have it‹into
a small roaster. Add a bay leaf and the garlic and bring to a boil over a
hot burner.
When the stock is boiling, add the meat and the place the roaster,
covered, in a 250-degree oven for two hours.
Half an hour before the meat is finished, start boiling some potatoes.
When the meat is done, place it on a plate covered with foil while you mash
the potatoes and make the gravy.
To make the gravy, heat the skillet used to brown the meat, then pour
the chicken broth used as a braising liquid into the skillet, stirring with
a wooden spoon to loosen the caramelized bits. If you want more gravy, add
a little extra broth.
Stir in a tablespoon of Dijon mustard and some dried dill to taste. When
the stock begins to bubble, stir in enough chilled roux to thicken. If you
don¹t have any roux, cornstarch mixed in a little cold water or white wine
will do the job.
Mash the potatoes with heavy cream, a pat of butter and the garlic from
the roaster. Top the potatoes with a little chopped parsley.
Pour some gravy over the potatoes and the meat and serve. You¹ll be
amazed at how moist, tender and flavorful even a usually dry pheasant can
be.
Serve with a good Riesling or Chardonnay wine.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sales. Cost
of cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto
www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471.
By Kris Winkelman
When I think of Southern cuisine, one of the first things that comes to
mind is jambalaya.
Jambalaya is typically made with long-grain white rice and sausage along
with pork, ham, chicken, shrimp, crayfish or‹yes‹even duck or goose. It
seems there are about as many combinations of meats used in the making of
jambalaya, as there are different recipes to prepare it.
Those of us living north of the Mason-Dixon line wouldn¹t normally think
duck (or goose) and shrimp would be a good combination, but a friend from
Baton Rouge, LA insisted we¹d like it, and she was right. Here¹s how:
Start by cutting three cups of duck or goose breast into bite-size
pieces. Season the meat with a flavorful spice rub and refrigerator for an
hour. Next, cut two cups of smoked sausage (spicy if you prefer) into
bite-size chunks.
Next, to a heavy Dutch oven over medium-high heat, add:
2 tablespoons olive oil
When the oil is hot, brown the duck (or goose) meat thoroughly. Remove
the meat to a bowl and quickly cook the sausage. Transfer the cooked sausage
to the bowl.
Reduce the heat slightly and add to the oven:
1/2 onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 stalks of celery, diced
Cook for several minutes, then add:
1 cup homemade duck stock (or chicken broth)
1 teaspoon dried thyme
Cajun seasoning (to taste)
1 bay leaf
Bring to a boil, then add the meat. Cover the Dutch oven and place in a
275-degree oven for one hour. This is a deviation from most recipes; one I
think enhances the flavor and the tenderness of the duck or goose, as well
as the stock.
After an hour, put the Dutch oven on the stovetop and add enough duck
stock (or chicken broth) so there are three cups of liquid in the Dutch
oven. You¹ll probably have to add about 2 1/2 cups.
Bring the stock to a boil, then add:
11/2 cups long-grain white rice
Boil, stirring, for one minute, then reduce heat to low, cover and let
the rice cook for 10 minutes. After 10 minutes, add: 2 cups raw shrimp,
peeled, deveined and chopped freshly ground black pepper Cover and cook
another 10 minutes until the rice is tender.
Sprinkle with fresh parsley and chopped green onion and serve with hot
bread.
Kris Winkelman's "Ultimate Wild Game and Fish Cookbook" is for sales. Cost
of cookbook is $19.95 plus $4.50 shipping & handling. To order, log onto
www.winkelman.com <http://www.winkelman.com> or call 1-800-333-0471.