Here is my recipe for my “Hammer Seasoning”

I am not a salmon lover but this recipe will change your mind.  Its awesome!

First combine Mayo and cream cheese. Add imitation crab, green onions and water chestnuts to the mix.  Now add the smoked salmon and gently mix together until all ingredients are incorporated.  Refrigerate for four hours before serving.  Best refrigerated overnight to blend in all the flavors.  Enjoy!

Ingredients:
1 Cup Real Mayo (Kraft or Hellmans)
1 8oz. cream cheese softened to room temp
1 heaping cup 1/2 lb. of SMOKED salmon in flakes (check for Bones)
1 heaping cup 1/2 lb. of Seafarer imitation crab
1/4 to 1/2 cup green onions, diced
1/4 cup water chestnuts, finely chopped
Salt (a little) & pepper to taste

 

12 oz. skinned and boned breast and thighs
1/2 cup pecans finely ground
1/2 cup white bread crumbs
2 T chopped parsley
1 T grated orange zest
1/4 cup flour
1 T salt
2 beaten eggs
Oil for frying

Cut pieces into thin strips.  Mix pecans, breadcrumbs, parsley, and orange zest.
In gal. zip lock, mix flour, salt add pheasant, mix and shake well.
Dip pheasant into eggs, then roll in nut mixture.
Refrigerate 30 minutes.
In cast iron skillet, fry pheasant in oil about 2 minutes, 1 minute per side.
Remove and drain in paper towels.
Serve warm w/ranch dressing or BBQ sauce.

Just like your Mom made it years ago.

2 pheasants cut up in pieces
1 1/2 cup seasoned flour
1 cup vegetable oil
1 cup chicken broth
2 T minced shallots
1 1/2 pints heavy cream
6 T cognac
6 T dry white wine
1 T salt

Roll Pheasant in flour and brown in skillet with hot oil.  Drain.
Place Pheasant in casserole dish, add chicken broth and shallots.
Place in oven and bake @ 350 degrees for 1 1/2 hours.
Add cream, cognac, wine, 1 T salt.
Continue baking @ 350 degrees until tender and sauce is thick,
about 1 1/2 hours.  Season to taste.

Serves 8 to 10 people.  Goes good with anything.

1 (2 lb.) bag hash browns thawed 1 can cream of chicken soup

2. shredded cheese (1 in mix) 1 stick of oleo or butter, melted

2 c. sour cream 1 tsp. salt and pepper

1 medium chopped onion 1 cup crumbled corn flakes

Combine all ingredients.  Pour into a 9 x 13 greased pan. Sprinkle another cup of shredded cheese on top. Top with crumbled corn flakes.  Bake uncovered at 350 degrees for 1 hour.

Here’s my favorite recipe for pheasant soup that everyone will enjoy.

Cook down six pheasant breasts and thighs in a crock pot along with 2 cans of chicken stock.  Add water if needed.  After bird cools, remove meat from the bone.  Cut into small pieces.  Set aside.

Soup mix.  4 stalks celery, 1 large chopped onion, 1 cup shredded carrots, 6 slices bacon chopped, 1 can of chopped drained mushrooms and saute with butter until browned.  Set aside.

Soup mix.  Pour 3 cans of chicken stalk and 2 cans of cream of chicken into a large cook pot.  Bring to a boil for a few minutes.  Turn down heat.  Add 1 large can of drained wild rice, 1/2 cup of half and half, the pheasant and the browned ingredients to the mix.  Simmer and add 1 can of chicken stalk if its too thick.  Season as desired.  For best results let soup cool and put it away then warm it up for the second time for the meal.  Heat, serve and enjoy!

This sauce is by far the best and easiest combination you can make in minutes.  My wife has worked on this one for awhile getting it right.  It has a little kick to it but not too hot for kids.

First, saute garlic in olive oil then add the sausage.  Brown and drain.  Place the sauces in a large sauce pan and mix in the sausage.  Add the drained mushrooms.  Simmer until fully heated through.

Ingredients:  2 Jars Prego Italian Sausage, 1 Jar Emeril’s Kick Up Tomato Sauce, 1 LB. hot Italian Sausage, 1 clove of minced garlic, 1 can of drained sliced mushrooms, 1/2 cup grated Parmesan cheese, 2 Tbsp. olive oil

OH YA.  Try these!

2 – 1 lb. packages lightly salted tiny twist pretzel

1 – package Hidden Valley Ranch Dip

1 – bottle of Orville Redenbacher popcorn oil

1/2 tsp dill weed

2+ tsp. ceyenne pepper

1 – very large plastic bowl with cover (or very large bag)

Mix together:  oil, ranch dip, garlic salt, dill weed and ceyenne pepper.  Put pretzels in a large bowl (or bag) and add in mixture over pretzels.  Toss and turn over bowl once in a while until liquid is absorbed.  Allow to dry if needed.  Put in smaller bags for storage.

Mix all ingredients, refrigerate and serve with club or ritz crackers.

8 oz. freshly grated sharp cheddar cheese
4 oz. diced pimentos
4 oz. sweet pickle relish (no sugar added)
5 oz. hellmans mayo or miracle whip
salt and pepper to taste

Mix all ingredients and refrigerate 2-3 hours and serve with (fritos) scoops.

3 – 11 oz. cans of green giant Mexicorn (drained)
1 bunch of green onions chopped
1 – 7 oz. can of old el paso chopped and peeled green chilies
1 cup hellman mayo
8 oz. sour cream
2 cups shredded kraft cheddar cheese (sharp)
1 tsp ground black pepper
4 oz. sliced jalapeno with juice blended in a mini prep or blender
1 tsp. granulated garlic
dash or two of Tabasco

Mix all ingredients and serve with tostado chips. Mix up and let it soak up juices in fridge for an hour or so.

1 – 7 oz. can chopped green chilies (old el paso)
2 – 4 1/4 oz. cans of chopped ripe olives
1 bunch of green onions chopped chopped fine
8 oz. monterey jack cheese schredded
1 large tomato chopped
8 oz. wishbone Italian salad dressing (can’t be low cal stuff)
1 bunch of fresh chopped cilantro
1/2 tsp. ground black pepper
1 tsp. granulated garlic

This salad has its own dressing.  Serves 8-10 ppl.

Dressing for Salad

(make this in the morning before serving that evening)

3/4 cup sugar

1/3 cup wine vinegar

1 tsp. prepared mustard

1 tsp. chopped onion

1 tsp. poppy seed

1 cup salad oil  (I use grape seed oil)

Blend dressing.  Add to lettuce just before serving.

Cashew Salad

2 heads of iceberg or variety lettuce.  (I use 1/2 romaine and 1/2 spinach)

1/2 lb. bacon fried crisp and crumbled

1 med. package shredded swiss cheese

1 1/2 cups cashews

A very simple way to serve and enjoy fried pheasant as a moist and flavorful bird.

First, bone out breasts and thighs.  Clean thoroughly.  Tenderize pieces using a pin hole punching tool or hammer.  Make sure you punch the muscle side of the meat thoroughly to penetrate the muscle membrane. Shake each piece in a seasoned flour mix of your choice. Shake off excess flour.  Over medium heat quickly brown each side in skillet with lid using butter until outsides are brown. After that, throw in 1/4 cup of water to steam, cover, reduce heat and simmer.  That will finish the insides and keep the pieces moist and tender.  Remember pheasant cooks faster than you think so if you like it tender don’t overcook it.

A moist creamy mushroom pheasant dish that everyone will enjoy.

First, bone out 3 pheasants using breasts and thighs.  Clean birds thoroughly.  Tenderize pieces using hammer or tool.  Make sure you beat the muscle side of the meat to thoroughly penetrate the muscle membrane.  Flour with salt and pepper and lightly brown each side in fry pan using vegetable oil (our fried pheasant recipe). Remove pieces and place in tin foil to keep warm for now.  Clean out pan and add 1 stick of butter, 1 small onion finely chopped and 6 slices of bacon cut up in small pieces.  Fry for about 5 minutes then place an 8 oz. container of sliced white mushrooms in mix until sauteed.  Place pheasant pieces in baking dish then pour mushroom mix over the top.  Then mix up 1 can of cream of mushroom soup, 2 cups of 1% milk and 2 cups of half and half.  Pour that in over the mix and cover with lid.  Place in oven and bake for 8 hours at 200 degrees or 4 hours at 275 degrees.

Here is a great recipe for pan frying fish or pheasant.  It locks in the juices of your catch.  Not near as greasy as deep fried.

First, cut up the fish fillets in medium sized pieces.  Shake each piece in a zip lock bag with flour so they are covered thoroughly. Be sure to shake off any excess flour sticking to the sides.  Poke them with a fork and drop each piece in a bowl of 5 beaten eggs. Gently turn each piece to cover all sides with egg.  Then take them from the egg mix and drop them into a large stainless steel bowl of finely crushed Club Crackers. Toss the bowl with your hand a couple times to cover the fillet with cracker crumbs.  After that, place them all on a cookie sheet and season until you are prepared to cook. Pour around 1/8 inch of vegetable oil in a large frypan and heat up to meduim to medium high heat.  Drop a crumb of cracker in to check.  Then, carefully place the fillets in the pan without touching one another.  Cover the pan with a lid but leave it CRACKED OPEN on one side to keep the heat in but allow the moisture to escape. Watch the edges of each fillet until they turn GOLDEN BROWN and flip them over ONE time only.  The lid is not necessary for the other side.  After they are cooked, place them in a large bowl with paper towels on the bottom and over for each layer and season each batch with Lowry’s Seasoned Salt. dish towel on top keeps them warm. Dipping Sauce is recommended.  See recipes for that.

Use this method to take care of any fish slime,odors or after taste left on fresh fish fillets.

Cut up your fillets then soak them in a bowl with Sprite or Seven-Up before cooking.  Anywhere from five minutes minimum to two hours in the refrigerator will do the trick.  Rinse or not.  Pat dry.

This really helps give the fish fish fillets a tiny bit of extra flavor and zest.  It also helps firm them up.  Its a culinary school method used by many chefs. Try it!

This recipe works well outside using a gas grille on all types of fish.

Place tin foil in cookie sheet.  Spray the foil with spray butter first then spray the fish also.  Lightly season the fish with seasoning salt and garlic pepper.  Place 1 cube of butter on each fillet.  Cover top with tin foil, place on rack and cook with lid covered 10 to 15 minutes

A total fat free recipe for good health. Your wife will love this one. Tastes even better as a leftover.

Lay 5 or 6 walleye fillets on a piece of large heavy duty tin foil.  Layer the top of the fillets with a whole red onion and a red bell pepper cut up in pieces.  Place a few cubes of butter on top.  Season with lemon pepper. Open a can of pineapple rings and place three rings on top of that.  Add 2 oz. of the juice to the mix.  Fold up the sides of the foil together to MAKE A BAG OF EVERYTHING so it steams and doesn’t leak.  Place the foil bag on a cookie sheet and transport it to the grill.  Slide on rack.  Medium low temperature for 12 to 15 minutes.  You can open it up on the grill to see that it is done.  The fish fillets should open up along the sides when fully cooked.  Slide bag back on cookie sheet and serve.

We served this to our hunters in 2010. It was great. It can be pre-cooked, frozen, warmed up or served later and it tastes even better the second time.

Cut up pheasant and wrap first with smoked bacon slices then with thinly sliced smoked ham.  Make each one about the size of an egg roll and place them in a cake pan.  You can make two layers if you want.  Then add four creams.  Regular cans of cream of chicken, celery, mushroom and a medium tub of sour cream.  Mix that all together and pour over the top of the dish.  Bake at 400 degrees for 2 hours and another 1/2 hour at 350.  Cover with tin foil.  Eat and enjoy.

Works good with Walleye or Salmon.  A great way to steam or poach fish.

Place dry fillets on a plate.  Lightly sprinkle with lemon pepper and/or Lowery’s seasoning.  Add 1 cut up cube of butter on each fillet on top.  Cover plate with waxed paper or microwaveable saran wrap. Cook in microwave for 6 to 10 minutes depending on the size. Serve with a cup of melted butter to dip into.

Cut up small pheasant pieces and lightly brown in butter in a fry pan. Do not flour.  A rotisserie chicken from the store works too.

Ingredients:

2 c. diced cooked chicken or pheasant.  1 c. grated carrots (large grate).  1 c. diced celery.  1 c. mayonnaise.  1 T. minced onion.  1 T. sugar.  3 T. French dressing.  1 – 9 oz. can shoestring potatoes.  Mix all ingredients together just before serving.

A very good tangy, creamy sauce by the managers of Sunset Lodge.  Awesome!  Better than tarter sauce.

Ingredients:

Kraft Real mayonnaise – 1 cup

Western Dressing – 1/4 cup

Vlasic Dill Relish – 1/4 cup

1/2 teaspoon Worcestershire sauce

Mix all together in bowl.  Use relish amount as desired.  Tastes better if chilled in fridge for awhile.

A dipping sauce for fried fish or pheasant.

1/2 ketchup, 1/2 Miracle whip, a splash of A-1 steak sauce, a little garlic powder, and pepper.  Mix up in a bowl and serve.

Whole fish gilled, scored, and scaled.  Cooked in a wok or large fry pan.  Served on a bed of rice.

Thailand White Bass Recipe

Ingredients for 1 White Bass:

¼ c.  Sweet Chili Sauce

¼ c.  Peanut flavored sauce

1/3c.  Fresh spearmint

1/3c.  Fresh basil

1  Red Bell Pepper

1/3c.  Onion chutes

1 c.  Saffron Rice

½ c. Peanut oil

1 tbs. Curry seasoning

Note:  For best results, use fresh fish.  Serve whole with head and tail attached and eat off the bone.  The rice, sweet chili sauce and peanut flavored sauce can be found in oriental grocery stores.

Directions:

Gut, gill, and scale white bass.  Rub curry powder inside cavity.  Lightly score fish on each side.  Do not cut through the belly.  Lightly brown each side of fish in peanut oil in a large skillet.  Use a spatula and tongs to move and turn the fish over once each side.  Remove from skillet and place in cake pan.  Use a no-stick spray.  Brush on peanut sauce then sweet chili sauce on each side.  Bake in oven at 200 degrees for 20 minutes.  Remove from pan and place on a heated plate. Spread saffron rice around all sides of fish.  Brush on another layer of peanut and chili sauce then sprinkle bell pepper, onion, spearmint, and basil on top and serve.

Prepare the following before serving:

Combine spearmint and basil and dice up as fine as possible.  Slice up the onion chutes to around 1/8 inch using the green tops only.  Slice the red bell pepper to around 1/4″ pieces and either saute or gently steam in microwave.  Cook saffron rice to a full fluff.  A rice cooker works the best.

Here is a great recipe for making a brine for smoking fish, pheasant or chicken.

Here is a great recipe for making a brine for smoking fish, pheasant or chicken.  For fish, soak the fillets in the brine for 24 hours max. Pat dry, then put them on a cookie sheet with paper towels underneath. Leave in the fridge for 1 – 2 hours.  Smoke skin down till the meat starts opening up. Try to stay under 200 degrees.  I use apple chips.

For chicken or pheasant, soak in a cool place for 4 to 6 days depending on the load.  Pat dry, then smoke them low under 200 degrees for 3 – 4 hrs depending on smoker.

BRINE MIX

1 gallon warm water (cold water for fish), 2 oz pickling salt, 1/2 cup sugar cure, 1 tbsp. tender quick, 3 tbsp. white sugar, 1/2 cup brown sugar, 1 teaspoon sodium nitrate (get from a butcher at meat locker), mix thoroughly.

Fillet fish removing skin and rib bones from belly. It is not necessary to remove the red bloodline or other small bones as they will dissolve. Cut fish into 1 inch chunks.

Ingredients:

Pickling salt
White vinegar
Pickling spices
Sugar
White onions
Quart Kerr jars w/ lids

Directions:

Fillet fish removing skin and rib bones from belly.  It is not necessary to remove the red bloodline or other small bones as they will dissolve.  Cut fish into 1 inch chunks.  Pour ½ cup pickling salt per quart in each jar.  Gently pack fish in jar ½ from top and fill with white vinegar.  Hand tighten lid.  Let stand for 5 days. Shake daily.  Remove from jar.  Rinse well.  Layer fish and onions back in jar.  Heat up syrup using  2 cups sugar, 1 cup vinegar and 1 tablespoon pickling spice.  Heat mixture using low heat.  Stir with wooden spoon until sugar has dissolved.  Remove from heat and continue to stir. Let it cool down to touch before filling jar.  Hand tighten lid.  Let stand 3 more days.  Serve chilled.