The story of Papa Bob's Bodacious Bait Juice
Our Favorite Recipes
Use a Pyrex baking dish. Wipe inside with butter.
Lay fillets out to cover the bottom.
Cover fillets with torn up pieces of Pumpernickel toast.
Cover toast with shredded colby, pepperjack and moteray jack cheese.
Repeat each layer until dish is 3/4" full (2 - 3 layers of each).
Bake for 1/2 hour @ 350.
Seafood on the grill
Use a cookie sheet to prep this dish.
Cover the cookie sheet with heavy foil.
Spray top of foil with Pam for Grilling (no chemicals added).
Lay out your de-boned fillets.
Cover fillets with asparagus, green beans, potato wedges & corn.
Add several pats of butter to the top.
Sprinkle your favorite herbs & spices over the top.
We use a different combination every time.
Just start opening jars and take a whiff. If it smells like it will work use it.
Add some Cajun seasoning for an extra kick.
Fold the foil and roll up the edges so that the rolled seam is on top.
Set in the fridge for an hour.
Put the foil pack on the grill for 8 - 10 minutes with medium to low heat. Close the lid.
Remove from grill and place back on cookie sheet for 5 minutes to let the flavors set.
Be careful when opening. There will be steam.
Let cool for a few minutes before serving.
The following recipes are from Gerco near Cape Town, South Africa. These came from a discussion on Linked-In about "Asian Carp to feed the hungry? ... an article that Asian Carp is a delicacy. Does anybody here eat it?"
As some of you are aware, the invasion of Asian Carp has caused a major problem in many of the rivers that are part of the Mississippi water shed. The potential threat to the Great Lakes has been a major news story. These are the carp that will jump out of the water at the sound of a boats motor creating a real hazard to boaters. They are ravenous eaters and destroy the habitat of native fish. Gerco has a solution with the following tasty recipes.
Curry Carp Culets - recipe #1
Carp makes for excellent eating. The secret to success is in the preparation. Carp cutlets are especially good for making curried fish. The bones from bigger carp are also easy to remove if you cut fillets. I skin the fillets and use it as follows:
Take two fillets and place in milk for about 20 mins. Make a filling/stuffing with the following ingredients mushrooms/cheese/onion/tomato/garlic/ginger/coriander and flavored cream cheese. Remove fillets from milk and rub dry. Dribble fillets with lime juice, salt lightly and rub outside of fillets with butter. Place the filling between the two fillets. Cover in tin foil and bake @ 180 deg/C for about 20 minutes (depending on size).
Curry Carp Culets - recipe #2
The curry fish is a traditional Cape Malay recipe - with variations, depending on where in South Africa you live. My gran used this recipe - I prefer the sweeter curry. Depending on taste the amount of curry and vinegar used can be varied. Quite easy and very delicious. It also works very well with any white firm seafish.
Prepare the fish:
About 2kg of Carp cutlets. Skin on and bones removed. Season with salt and pepper. Place small amount of oil in frying pan. Fry cutlets till brown and done. Leave to cool.
Prepare Onions for Curry:
Fry 4-6 large onions in a little butter till done - but not brown. Must still be crunchy. Leave to cool.
Prepare the Curry Sauce:
Place the following ingredients in a pot and SLOWLY bring to the boil - cook for about 5-7 minutes. (If the sauce seems to thin for your liking add a small amount of cornstarch to thicken)
5ml crushed garlic (optional)
5ml grated fresh ginger
65 ml apricot jam
2-3 bay leaves
750ml brown wine vinegar
30-40 ml mild curry powder
250ml brown sugar
Finish the dish:
Use a large ceramic or glass dish.
Place a layer of fish on the bottom. Place a layer of onions on top. Cover with curry sauce. Repeat the process till dish is full. It is important that the last layer of fish must be covered with onions and curry sauce as well.
Place in the fridge and leave for at least three days for the flavors to seep in before eating. Serve cold with freshly baked bread. Will last for about three weeks if kept in the fridge (mine's usually all eaten before day 5 hehehehe)
Curry Carp Culets - recipe #3
Carp makes for excellent eating. The secret to success is in the preparation. Carp cutlets are especially good for making curried fish....
I've never tried to heat it up, traditionally it's always served cold. We prepare curry fish eaten warm/hot a bit differently. There are two main styles - an Indian style and a Malay style. I prefer the Malay style as the Indian curries is a bit too "hot" for my taste I believe that us South Africans are truly blessed. We have a rich history of cooking and many excellent traditional recipes. Cape Town was on the old slave/spice routes. Our traditional cooking was therefore influenced by many cultures. Of all the influences I think Malay is definitely the most noticeable. I have also not used carp in the "warm" curry dish. I live next to the ocean and fish almost daily so during season I always have some fresh sea fish on hand which I use to make my fish curry with. Over here curries are also cooked instead of baked. It comes from the tradition where no oven was used and meals were prepared in cast iron pots over an open fire.
Recipe as follows:
1-2 onions thinly sliced
4 whole peppercorns
3 allspice berries (Jamaica pepper)
3 cardamom pods
2 pieces of cinnamon bark
3 chopped tomatoes
1 table spoon tamarind paste
1 table spoon cumin
1 table spoon coriander
1 table spoon garam masala for fish
1 tea spoon tumeric
3 tea spoons grated ginger
3 tea spoons minced garlic
1 kg firm white fish. skinned, cubed and bones removed.
coconut milk - about half a tin
If you have a cast iron pot use it to prepare this dish
Fry the onions in the oil till soft and tender but not brown.
Add peppercorns, cloves, cardamom, cinnamon bark and all spice. Fry another 2-3 minutes till oil starts to come from ingredients - you will smell it.
Add the rest of the ingredients except fish, coconut milk and tamarind paste. Heat through for about 3 minutes.
Add fish, coconut milk and tamarind. Cover with a lid and cook till fish is done - about 10-15 minutes.
Serve on jasmine or basmati rice.
Larke’s Secret Fish Chowder Recipe
Created by David C. Larke (Born 8/2/1913 D 9/16/91) who was the" Master Chef"!
Submitted by his son Dick Larke of Bloomfield Hills, MI. According to Dick his dad Never cooked 1 thing until he was about 55...then really became a "'Julia Child".
This recipe was prepared for many, many years at Larke's Cottage on Lake Imogene in Northern Wisconsin.
This chowder is a Family affair and takes several hours to properly prepare and enjoy.
2 Key ingredients:
~ The Chowder MUST be prepared over on outdoor, open Fire! Lots of twigs to make the pit fire Hot!
~ Everyone who expects to enjoy the Chowder, MUST take a turn at stirring (at least 10 minutes each several times during preparation)
We still have the original “Stir Spoon/Ladle” that Grandpa Dave, Daughter Melissa , Son Jason and myself carved. It is Dated “7-4-83” and has a carved Heart at the top!
2 lbs Walleyed pike filets (any kind of fish will do though)
10 large potatoes
8 medium onions
2 Large cans of Tomatoes
½ LB of real Butter
1 QT half & half
Salt, pepper, paprika to taste
A cast iron/porcelain lined pot with a wire handle is best. (old one is long gone and they are hard to find!)
Slice potatoes & onions and put in pot with the tomatoes and seasonings.
Add enough water to cover.
Cook to a rolling boil.
Use a long wooden spoon or stick (peeled maple) about 1” in diameter to stir.
Add filets when veggies are tender or 20 minutes before serving time.
Continue at boil (plenty of stirring always needed…a splash or 2 of beer should be added while stirring…any brand will do) until fish is tender.
Remove from fire
Add Butter and Half & Half and more seasoning if needed
Enjoy…refer back to the first 2 KEY ingredients!
Soak Kettle in the lake after use for cleanup!
We have hardcopy photos of the “crew” preparing the chowder .I will dig out some day and copy to the computer!