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| Posted: 27 May 2008 4:45 PM | ||
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Here is todays. Sorry not posting every day but now is my busy time working on the Bonsai trees. TURTLE SOUP. ingredients: 5 cups water; 1 1/2 lbs turtle meat, diced; 1 1/2 tsp salt; 1/4 tsp hot sauce; 1 white onion, diced; 2 cloves garlic, minced; 1/3 cup butter; 1 cup diced red onion; 1/3 cup flour; 1 cup hot salsa; 1/4 cup tomato puree; 1/4 cup lemon juice; 2 tbsps worcestershire sauce; 2 hard-cooked eggs, coarsly chopped; 1 tbsp capers, drained; 1 tbsp parsley, minced. Directions: In a soup pot, place the turtle meat, water, salt and hot sauce. Bring to a boil. Cook on a low rolling boil for 10 minutes. Reduce heat and skim off fat and foam. Add the white onion and garlic. Simmer, covered for 2 hours. Skim again. In a skillet, heat butter to a fast bubble. Add the red onion and cook until tender. Add the flour and cook on low for 2 minutes, stirring constantly. Add the salsa, stir to combine then add the skillet ingredients to the soup pot. Add the tomato puree, lemon juice, and worcestershire sauce and simmer for 20 minutes, uncovered. Garnish with hard-cooked egg, capers and parsley. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 28 May 2008 5:34 PM | ||
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Here is todays. This is a nice appetizer. VENISON ZUCCHINI CANOES. Ingredients: 1 lb ground venison; 1 cup minced onions; 2 cloves garlic, minced; 2 cups sharp cheddar cheese, shredded; 1 tsp fresh ground pepper; 4 zucchini, each 6-8" long; 1 cup pepperjack cheese, shredded. Directions: in a skillet brown the venison, onions and garlic, drain. Add the cheddar cheese and pepper, stir to combine. Cut the zucchini in half lengthwise. Remove the seeds with a spoon making a trench in the middle, starting 1/2" from the ends. Fill the trench with a generous amount of the meat mixture, sprinkle with the pepperjack and bake for 15 minutes at 375F. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 29 May 2008 4:31 PM | ||
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Here is todays. GOOSE BREAST FETTUCINI PRIMAVERA. Ingredients: 6 goose breast halves, skinned.; 1 tbsp garlic salt; 1 tbsp fresh ground pepper; 1/2 cup olive oil; 2 cups chopped onions; 2 cups chopped red bell peppers; 1/2 cup flour; 3 cups diced tomatoes and liquid; 3 cups dry red wine; 2 cups beek stock; 2 cups fresh mushrooms, quartered; 2 cups sliced zucchini, 1/4" slices; 24oz uncooked fettucini; 1 cup parmesan cheese, grated; 1 tbsp fresh basil, chopped. Directions: Trim off silver skin from breasts and cut into finger size pieces. In a glass bowl, toss the fingers of meat with garlic salt and pepper.Cover and refridgerate for 2 hours. In a large skillet, heat oil until almost smoke hot. Add the goose fingers and brown on all sides. Remove goose fingers from skillet and keep warm. Add the onions and red pepper to the skillet, cook until almost tender. Add the flour and gently combine with the vegetables. Add the tomatoes and liquid, red wine, beef stock, mushrooms, zucchini, and the goose fingers to the skillet. Simmer for 30 minutes over low heat, stiiring occationally to keep from sticking. Cook the fettucini as directed on package, drain well. Toss with parmesan cheese and basil. Place fettucini on a large platter, top with the goose mixture and toss to combine. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 30 May 2008 4:44 PM | ||
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Here is todays. MCRO-EASY BLUEFISH CHOWDER.Ingredients: 2 lbs bluefish fillets, cut into bite-sized chunks; 8 slices bacon; 1/2 cup onions, chopped; 1/2 cup celery, chopped; 1 tsp dry seafood seasoninig; 2 cups frozen hash browns; 1/4 cup flour; 1 tsp dry parsley flakes; 4 cups half & half; salt and peper to taste; dash of paprika. Directions: Place bacon into a deep 3qt casserole and cover with paper towl. Microwave for 6-8 minutes or until bacon is crisp. Remove bacon and reserve 1/4 cup drippings in casserole dish. Add the onion, celery, seafood seasoning and potatoes. Cover and microwave on high for 4-5 minutes or until tender. Stir in flour and parsley, blending well. Add the half & half, salt and pepper, and fish. Microwave on high 12-14 minutes, stirring frequently. Do not allow to boil. Crumble bacon and add to dish, sprinkle top with paprika. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 31 May 2008 7:36 PM | ||
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I'm getting hungry __________________ EAT SLEEP HUNT Make your dreams a reality. Take a kid hunting. Film your next hunt. www.nloutdoors.com
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| Posted: 31 May 2008 8:38 PM | ||
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I really wish we had a recipes section so that all of Kens goodies could be catoragized along with the others recipes.
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| Posted: 02 Jun 2008 9:43 AM | ||
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Here is todays. PAN GRILLED VENISON WITH GARDEN TOMATOES AND BASIL. Ingredients: 4 6 oz venison steaks; 2 tbsps spanish paprika; 2 tsps fresh ground pepper; 3 cups diced tomatoes; 1 tbsp olive oil; 1/4 cup minced shallots; 2 cloves garlic, minced; 1 cup sliced green onions; 1 cup diced red peppers; 1/3 cup diced black olives; 3 tbsps minced fresh basil. Directions: Flatten steaks to abount 1/2" with meat mallet. Rub steaks with paprika and black pepper. place into a plastic bag for 1 hour. Place tomatoes into a strainer and let drain. In a heavy skillet heat oil, Add the steaks and brown well on both sides. Add the shallots and garlic cook for 1 minute. Add the tomatoes, green onions, red peppers, black olives, and basil, simmer for 3-5 minutes or until steaks are done. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 03 Jun 2008 2:23 PM | ||
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Here is todays. VENISON RIBEYE PARMESAN. Ingredients: 4 venison ribeye steaks 1" thick; 1 1/2 cups fresh bread crumbs; 1 cup grated parmesan cheese; 1 tbsp fresh basil, minced; 1 tsp oregano; 1 tsp onion salt; 1/2 tsp fresh ground pepper; 1/2 cup flour; 2 eggs; 1/4 cup milk; 2 tbsps olive oil; 2/3 cup diced shallots. Directions: Combine the bread crumbs, parmesan cheese and seasonings in a bowl. Place the flour into a pie plate. Beat the eggs and milk together and place in a shallow bowl. In a large skillet heat the oil, add the shallots and cook until tender. Dredge the steaks in flour. Shake off excess flour. Dip into the egg mixture and then dip into the bread crumb mixture to coat. Place the steaks into the skillet and brown on both sides. Bake in a preheated oven at 375F for 15 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 04 Jun 2008 4:41 PM | ||
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I was asked to post some wild boar recipes. If you don't have wild boar these will work with store brought too. PULLED PORK BARBECUE.( I was told this recipe from an older gent when I lived in North Carolina) Ingredients: (DRY RUB) 3 tbsps paprika; 1 tbsp garlic powder; 1 tbsp brown sugar; 1 tbsp dry mustard; 3 tbsps coarse sea salt; (MEAT) 1 5-7 lb boar roast (i prefer boned in shoulder also known as a picnic roast or you can use a butt roast). ( CIDER VINEGAR BARBECUE SAUCE) 1 1/2 cups cider vinegar; 1 cup yellow or brown mustard; 1/2 cup ketchup; 1/2 cup packed brown sugar; 2 cloves garlic, smashed; 1 tsp kosher salt; 1 tsp cayenne; 1/2 tsp fresh ground black pepper; pan drippings from pork. Directions: Combine all the dry rub ingredients, rub spice blend all over pork. Wrap in plastic wrap and refridgerate overnight. Pre heat over or smoker to 300F. Put roast in a roasting pan and roast or smoke for 6 hour or until thermometer reads 170F. If using smoker I use apple juice in the water tray. The roast should be falling apart if not cook another hour. While the roast is cooking combine all the sauce ingredients except pan drippings to a medium sauce pan cook over medium heat for about 10 minutes or until sugar dissolves, stirring gently. When the pork is done place on platter and let rest for 15 minutes. Place roasting pan on stove and deglaze pan over medium heat with 3/4 cups water or apple juice. Scrape up all the brown bits off the bottom and reduce liquid by half. Pour the roasting pan liquid into the barbecue sauce and cook over medium heat for 5 minutes, stirring gently. While the pork is still warm, you want to pull the meat; grab two forks. Using one to steady the meat use the other to pull shreds off the roast. Put the shredded pork into a bowl and pour sauce over the top. Stir up well to coat pork in sauce. Serve on hamburger buns with corn bread and cole slaw __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 04 Jun 2008 5:05 PM | ||
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Ken, that sounds delicious I can't wait to make it.
I'll let you know how it turns out. Thanks Tony __________________ Member UBNJ
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| Posted: 09 Jun 2008 3:23 PM | ||
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Here is another boar recipe. CURRIED WILD PIG. Ingredients: 2 lbs boar round steak well trimmed and cut into 1" pieces; 1/2 tsp meat tenderizer; 1/4 cup cornstarch; 3-4 tbsps curry powder; 1 tsp salt; 1/2 tsp garlic powder; 1/4 tsp crushed red pepper flakes; 1 1/4 cups chicken broth; 3 tbsps vegetable oil; 2 cups fresh broccoli flowerets; 2 cups sliced carrots; 2 cups sliced celery. Directions: In a medium mixing bowl, combine the boar pieces and tenderizer. Stir to coat. cover with plastic wrap. Chill for 1 hour. In a small mixing bowl, combine the cornstarch, curry powder;, salt, garlic powder, and pepper flakes. Stir in the broth and set aside. In a 12" skillet or wok, heat oil over med-high heat. Add the broccoli, carrots and celery. Cook for 5-7 minutes. Remove vegetables from wok or skillet. Add the meat to the same skillet and cook for 3-5 minutes or until browned on all sides, stirring frequently. Return the vegetables, stirring to combine with the meat. Add the broth mixture and cook for 2-3 minutes, or until sauce thickens, stirring constantly. Serve over hot cooked rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 10 Jun 2008 4:11 PM | ||
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Here is todays. KENS BOAR CHOPS. Ingredients: Boar chops 1/2" thick (two per person); American cheese slices; Vidalia onion sliced 1/4" thick; ketchup. Directions: Preheat oven to 375F. take a chop place 2 sices of cheese on top. Next place an onion slice ontop of the cheese and place about 1 tbsp ketchup over the onion. Put on baking sheet and cook for 30-35 minutes. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 13 Jun 2008 10:18 AM | ||
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Here is another boar recipe. BOAR LOIN STEAKS BURGUNDY. Ingredients: 4 boar loin steaks 1/2" thick; 1/2 tsp salt; 1/4 tsp pepper; 4 tbsps butter; 1/3 cup pine nuts; 4 oz fresh mushrooms, sliced thinly; 2 cloves garlic, minced; 1/3 cup burgundy wine. Directions. Sprinkle steaks with salt and pepper and set aside. In a 10" skillet heat butter over med-low heat. Add the pine nuts and cook for 2-3 minutes, or until golden brown. With slotted spoon remove pine nuts to a small bowl. To the same skillet, add the mushrooms and garlic. Cook for 2-3 minutes, or until tender. With a slotted spoon remove mushrooms and garlic, add to the pine nuts. In the same skillet, cook the steaks over medium heat for 7-9 minutes, or until well browned on both sides. Pour wine around steaks, cook until wine is reduced by half. Return the pine nut mixture to skillet ansd stir to combine. Serve over hit cooked wild rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 14 Jun 2008 5:47 PM | ||
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Now that I have a freezer full of striper from yesterdays slaughter I'll post a couple bass recipes. Todays is my lunch STRIPED BASS SASHIMI. Ingredients. 1/4 striped bass fillet, cleaned of all dark meat well chilled(best if fresh caught); lemon juice; tamari sauce; sesame seeds; old bay seasoning. Directions: With sharp knife slice bass fillet into thin strips the thinner the better, place strips into a glass bowl. Sprinkle the strips with some lemon juice and let marinade for about 1 minute. Mix 2 tbsps tamari sauce with 1/2 tbsp lemon juice ands sesame seeds in a small bowl for your dipping sauce. Place strips onto a plate and lightly sprinkle with old bay. here a pic of lunch  __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 14 Jun 2008 5:48 PM | ||
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Looks delish! 
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| Posted: 14 Jun 2008 11:15 PM | ||
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Oh yeah!!! __________________ |
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| Posted: 15 Jun 2008 6:22 PM | ||
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Here is todays. STRIPED BASS FISH & CHIPS. Ingredients 3 lbs striped bass fillets cut into 1 1/2" strips; Enough buttermilk to cover fillets; 1 lemon sliced; 10oz oil; 2 cups bisquik; 2 1/2 cups club soda; 1 cup flour. Directions Place the fillets into a container place the lemon slices over the fillets and cover them with buttermilk. Cover and refridgerate for 2 hours. Heat the oil in a heavy 3 qt saucepan. Drain the fillets discard buttermilk and lemon slices. In another bowl combine the bisquik and club soda. Dip the fillets into flour to coat then dip into the batter, letting the excess drip off into the batter bowl. Deep fry for 4 minutes on each side. For the chips I use frozen steak fries. Serve with malt vinegar. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 16 Jun 2008 4:29 PM | ||
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Here is todays. STRIPED BASS WITH DIJON & PEPPERCORN SAUCE. Ingredients: fresh striped bass fillet; salt & pepper to taste; for each 1 lb of fillet you will need : 4 oz butter; 2 oz white wine; 1/2 oz peppercorns; 2 cups heavy cream; 2 oz dijon mustard. Directions: cut up fillet into 4 oz portions, place in baking pan. Season with salt & pepper. Melt butter and add to pan along with 1 oz of wine. Cover with aluminum foil and bake at 350F for 15-20 minutes. Add the cream, 1oz wine, dijon mustard and peppercorns to a saucepan, cook over medium heat until sauce is somewhat thick. Pour over fish and serve. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 19 Jun 2008 4:44 PM | ||
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Here is another striper recipe. CAJUN STRIPER WITH RICE. Ingredients: 1 1/2 lbs striper fillet; 1 cup fresh mushrooms, sliced; 1/2 cup red or green peppers, sliced; 1/2 cup celery, sliced; 1/2 cup onion, chopped; 1 14.5 oz can whole tomatoes with the juice; 3/4 cup chicken broth; 3/4 cup long grain rice; 1 tsp paprika; 3/4 tsp thyme; 3/4 tsp salt; 1/2 tsp dried red pepper flakes; 1/4 tsp salt. Directions: In a 3 qt casserole dish , combine the mushrooms, peppers, celery, onions, tomatoes, chicken broth, rice, paprika, salt, red pepper flakes, and pepper. Cover and bake for 25 minutes at 400F. Stir the vegetables and rice mixture, place fillet over rice mixture in casserole dish. Spoon some sauce over the fillet. Cover and continue to bake for another 20 minutes, or until rice is tender and fish flakes easily. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Jun 2008 3:02 PM | ||
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Here is todays it is a good snack or serve over a caesar salad BLACKENED STRIPER BITES. Ingredients: 2 lbs striper fillet, cut into 1" cubes; blackening seasoning; 1/2 stick butter. Directions: coat bites liberaly with blackening seasoning. Melt the butter and pour over bites. Heat a cast-iron skillet on the stove till smoking hot. Place a few bites into the skillet turning when blackened on each side around 45-60 second a side. Let the skillet get hot again before adding the next batch. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 21 Jun 2008 9:57 PM | ||
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As always....sounds tasty! I'll defrost some striper fillets and try a recipe. 
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| Posted: 23 Jun 2008 2:59 PM | ||
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Here is todays. STRIPED BASS WITH PICANTE SAUCE & RICE. Ingredients: 1 lb striped bass, diced; 1/4 cup olive oil; 1/4 cup flour; 1/2 cup celery, chopped; 1/2 cup bell peppers, chopped; 4 cloves garlic, chopped; 1 cup water; 1 12oz can tomatoes; 1 12oz can tomatoe sauce; 1/2 cup green onions, chopped; dry red pepper flakes and salt to taste; 1/4 cup parsley, chopped. Directions: Heat oil in a large saucepan over med-high heat, add the flour and stir constantly until brown. Add the celery, bell pepper, garlic, saute until tender. Stir in water, tomatoes and tomato sauce. Bring to a boil. Add the remaining ingredients and simmer for 1 hour. Serve over cooked rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 24 Jun 2008 11:28 AM | ||
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Here is todays GRILLED MAKO SHARK WITH GINGER GLAZE. Ingredients: 2 lbs mako shark steaks; 2 tbsps oil; 2 tbsps russian dressing; Glaze Ingredients: 1/3 cup russian dressing; 1/2 cup frozen orange juice concentrate, thawed; 1/4 cup brown sugar, packed; 2 tsps ginger; 1 1/2 tsp orange zest; 1 tsp celery seed. Directions: Combine 2 tbsps oil and 2 tbsps dressing, brush steaks with mixture. Place steaks on a very hot grill, turn once, fish is done when flaky. To prepare glaze combine all ingredients in a sauce pan. Cook over low heat stirring constantly for 5-7 minutes. Pour some sauce over steaks and garnish with fresh mint leaves __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 25 Jun 2008 5:11 PM | ||
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I see alot of carp being caught. here is a good recipe for carp. CARP IN SWEET & SOUR SAUCE. Ingredients: 3 lbs carp, cleaned and cubed; 1/3 cup brown sugar; 7 tbsps cornstarch; 1/3 cup white wine vinegar; 3/4 cup chicken stock; 3 tsp soy sauce; 5 tbsps sherry; 1 1/2 tbsps fresh ginger, minced;1 clove garlic, minced; 1/2 cup bamboo shoots, thinly sliced; oil; 1 green pepper, julienned; 3 green onions cut into 2" pieces. Directions: Make the sweet and sour sauce by combining the brown sugar, 1 1/2 tbsps cornstarch, vinegar, chicken stock; 2 tsps soy sauce, 2 tbsps sherry, ginger,garlic and bamboo shoots in a small sauce pan. Bring to a boil, stirring constantly. Reduce heat, cover and keep warm over low heat. Combine the remaining sherry and soy and brush over carp. Lightly coat the fish with remaining cornstarch. In a large frying pan or wok, heat 1/2 " oil to 360F. Cook the fish in oil for 2-3 minutes on each side. Add the green onions andd peppers to the sweet and sour sauce and pour over fish on a serving platter. Serve with fried rice __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 26 Jun 2008 4:38 PM | ||
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Here is todays. LINGUINI WITH STRIPED BASS Ingredients: 1 lb striped bass fillet; 2 clove garlic, minced; 8 tbsps olive oil; 1 medium tomato, chopped; 1 medium green pepper, chopped; 1 lb linguini, cooked al dente; grated romano cheese. Directions: Saute garlic in olive oil till tender. Chop fillet into 1/4" pieces and add to garlic. Cook 2-3 minutes. Add the green peppers and cook 1 minute. Add the tomato and cook till heated through. Serve over bed of linguini, cover with grated cheese. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 30 Jun 2008 6:47 AM | ||
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Blackened Striper Bites are great No leftovers
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| Posted: 30 Jun 2008 4:50 PM | ||
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I went crabbing today so todays recipe is CRAB CAKES. Ingredients: 1 lb cooked and cleaned crab meat; 1/3 cup fresh bread crumbs; 2 tbsps mayonnaise; 2 tsp parsley, minced; 1 tsp worcestershire sauce; 1/4 tsp salt; 1/2 tsp dry mustard; 1/4 tsp pepper; 1 egg; 3 tbsps butter. Directions: In a large bowl gently mix all ingredients except butter. Refridgerate mixture for 1 hour to let flavors blend. Remove from fridge and form into patties, let the patties come up to room temp. In a 10 " skillet over medium heat, Melt butter. Fry the patties in the melted butter until golden brown on both sides. Serve with tartar sauce.Here are some pixs of tonights dinner. Cooking the crabs  Patties cooking  Dinner served  __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 01 Jul 2008 2:38 PM | ||
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Here is todays CATFISH VERACRUZ Ingredients: 1 lb catfish fillets; 1 medium onion, sliced thin; 1 clove garlic, minced; 2 tbsps olive oil; 1 16 oz can stewed tomatoes; 1 bay leaf; 1/4 tsp oregano; 1/2 tsp salt; 1/4 tsp pepper; 1 tbsp capers; 1 tbsp lemon juice; 2 tbsps chopped green chilies. Directions: In a skillet, saute the onions and garlic in the olive oil until tender. Add the tomatoes, herbs,salt, and pepper and simmer for 10 minutes uncovered. Add the remaining ingredients, cover and simmer gently until fish flakes around 15 minutes. serve with hot cooked rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 02 Jul 2008 3:29 PM | ||
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Here is today. this one is for the microwave clan. MICRO-EASY FLUKE FLORENTINE Ingredients: 1 1/2 lbs fluke fillets; 1 cup cooked spinach (place in dish towel and ring out all water); 1/4 cup wheat germ; 1/4 tsp grated nutmeg; 1 egg, slightly beaten; 1/4 tsp salt; 1/4 tsp pepper; 2 tbsps Parmensan cheese; 1/3 cup cooking oil; dash paprika; 4-6 tomatoe slices Directions: Combine the spinach, wheat germ; nutmeg, egg, salt, pepper, and cheese. Spread the mixture evenly over the fillets and roll up jelly- roll style. Secure rolls with toothpicks. Place seam-side down in a 7x12 buttered baking dish. Brush rolls with oil, sprinkle with paprika and top with tomato slices. Cover and microwave on high for 5-7 minutes or until center of fish begins to flake when tested with fork. Let stand covered for 5 minutes. Serve with wild rice. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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| Posted: 03 Jul 2008 5:22 PM | ||
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Todays is GRILLED FLUKE Ingredients: 1 1/2 lbs fluke fillet; 5 strips of bacon, cooked and crumbled; 2 green onions, chopped; 3 tbsps butter; 1 stalk of celery, chopped; 1/2 lemon, sliced Directions: Place fluke fillet in aluminum foil. Add the bacon, green onions, butter, celery and lemon slices to top of fillet. Wrap tightly and place on heated grill. Cook for 2 minutes on each side then open foil and let fish simmer on the grill till fish flakes when tested with fork. __________________ Vice President Ocean County Federation Of Sportsmans Club Life Member UBNJ NAHC NRA Member Black Knight Bowbenders
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