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Its cooking season...

Bass Bombers

slowly simmer some franks red hot sauce, butter and garlic
Fry up breaded strips of striper
Then toss in hot sauce:jump1:

Spicy Boneless Pork Chops:jump1:
Breading: Panko Italian bread crumbs, crushed red peppers, black pepper and Lipton Onion soup mix
Dip Pork chops in egg wash and dip into breading
Bake at 400 for 40mins with a slab of butter or some olive oil on each piece - cover with foil

Fish cakes

Whatever kind of leftover fish you have. I make em with striper, cod, haddock.

Ritz crackers or breadcrumbs.
hot pepper flakes and whatever spices you want
Enough mayo to hold the slop together,
Make them into patties and fry in butter or crisco till nice and crispy.
I like them served on hamburger buns with lettuce and mayo.

venison stew
 

this is a basic stew recipe, by the book, good for any type of meat. the only difference is i do not use flour anymore, just natural reduction. reason? it's healthier without it. you can modify this recipe by adding mushrooms, peppers, sour cream to finish, whatever suits your taste. you can also marinate the meat for a day ahead in pureed herbs, red wine and olive oil. start with the basics though. once you got them down, there is no limitations.

olive oil 2 ounces
salt and pepper
2# cubed meat
1 large onion, small dice
1 large clove garlic, minced
2 carrots, small dice
3 ribs celery, small dice
1 tablespoon fresh chopped thyme
tomato paste, 2 heaping tablespoons
red wine, 8 ounces
water, 1 quart
6 bay leaves

in a medium heat sauce pot add the olive oil. season the meat with salt and pepper and sear it in the pot until brown all over. add the vegetables and sweat them. add the thyme and tomato paste and gently cook it into the meat for a few minutes (french would say "pincer"). now add the red wine and reduce it till almost dry. add the water and bay leaves. bring to simmer and cook until the meat is fork tender. if its too wet, strain the liquid, reduce it and add it back in. it should be hearty and rich. season it with salt and pepper to taste. finish it with a swirl of sour cream, or butter. serve it over some egg noddles or mashed potatoes. good luck!

Am I the only one getting hungry reading this stuff :-)

Buffalo Chicken Dip
 

16 oz of chicken breast. bonless and skinless works best.
8 oz shredded cheese usually cheddar
8 oz blue cheese or ranch dressing
8-12 oz franks red hot sauce your choice on how hot.
8 - 12 oz soft cream cheese whichever size you can find

Cook chicken by boiling up the pieces for about 15 min or so.
cut up into chunks and put in food processor to turn into baby food consitency
dump into 9x13 baking dish
add remaining ingredients
stir up real well
Cook at 350 for about 30 min till bubbly

Serve with tortilla chips. May also work on crackers.

Yum! I may bring this to Plugfest again this year.

Fish chowder
I do it different every time.

Cube some salt port into 1/4" chunks and render down. Scoop out and leave grease. Add some shallots and 1 chopped yellow onion and cook until onions are transparent. Add some cubed red potatoes and carrots w/ some stock (I made the last stock with crab claws, 1 bottle of clam juice, garlic and onion) and bring to a simmering boil. Cook fish in separate pan (poached with salt and pepper only and hint of olive oil). when just about down, flake the fish and add it to the pot. Crack claws and add the meat into the chowder. Add small bay scallops or cubed sea scallops if handy. bring to a boil and then simmer until scallops are cooked.. salt/pepper to taste and serve with oyster crackers.

very simple, and very tasty!