|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 carp 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:
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.
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....
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".