Courtesy of Steve Carney at www.stevecarneyoutdoors.com
10/4/09
VENISON IN THE WOK
Garlic
Sesame Oil
Soy Sauce
Green Onions
Broccoli
Carrots
lice vegies up into small pieces. Place all ingredients in separate bowl.
Slice up venision into thin, small pieces. Place in separate bowl.
Place venision in real, hand-hammered Wok over flame heat. Hotter the better !
Cook venison briefly, then add the rest of the ingredients and add soy sauce and sesame
oil as needed. The whole cooking experience takes only minutes as the venison should
be pink in the middle...try not to overcook. Works just as well no matter how good the quality of the venision cut.
8/30/09
--------------------DOVE WALLEYE KABOB -------------------------
Kabob Sticks
4 dove breasts
walleye chunks
butter or olive oil
sea salt
black pepper
soy sauce
onion chunks
alum foil
Marinate dove breasts in butter or olive oil, garlic and soy sauce for 2 hours.
Impale dove breasts on ends of kabob sticks with onions and walleye chunks in center.
Push dove breasts against walleye for support. Use alum foil as a "boat" to give the kabobs
support in the grill. Grill 4 minutes, flip over and grill additional 3 to 5 minutes.
Sprinkle with sea salt and pepper as needed.
8/30/09
------ WALLEYE WITH SHALLOTS--------
6 shallots
olive oil
walleye fillets
1 lemon
In baking pan, spread a light covering of olive oil and lay fillets
in pan. Dice the shallots and spread over the walleye. Squeeze one half of the lemon
over fillets. Bake 350 degrees for 25 minutes. Exact time depends on thickness and amount
of fillets in pan. Just before serving, squeeze the remaining half lemon on done fish.
8/23/09
Montreal Walleye
Outside Grill
Alum Foil
butter
garlic
Montreal Steak Seasoning
Walla Walla Onion
Place pats of butter on makeshift, aluminum foil. Place fillets in foil. Sprinkle
garlic and Montreal Steak Seasoning over fillets. Place slice of Walla Walla Onion
over fillets. Bake on grill for 15 minutes. Always monitor length of cooking time
according to size and quantity of fillets.
8/9/09
SALSA WALLEYE
3 tomatoes
cilantro
garlic
Walla Walla Onion
jalapeno pepper
lime
olive oil
Dice everything by hand or use a food processor.
Dab some olive oil into baking pan and swipe walleye fillets on both side with oil.
Bake walleye fillets 10 minutes and then pour salsa over fish and cook an additional few minutes. Always monitor last few minutes for doneness. Toss in a dash of hot sauce
if you feel adventurous !!!!
8/2/09
BLACKENED WALLEYE
Old Bay Seasoning or Redfish Magic
Butter
Blackened Cast Iron Pan
Get cast iron pan very hot - dip fillets into butter and then roll them in a bowl
of blackening seasoning.
Cook very fast, will attain a brown crust in a quick manner.
There is lots of smoke! Do this outside on your grill if possible.
Just a couple of minutes on each side will cook walleye properly.
Enjoy!
7/26/09
WALLEYE SANDWICHES
2 EGGS - DASH OF MILK
BREAD CRUMBS
VEGETABLE OIL
WALLEYE FILLETS
Roll walleye into egg/milk wash and then drop into bowl of breadcrumbs.
Place fillets into pre-greased (vegetable oil) baking pan. 350 degrees for about 25 minutes is average.
Always monitor last five minutes, add time or subtract time as necessary.
After cooking, place pan on counter and let cool for about 20 minutes.
Refrigerate pieces and save for next day.
Place fillets inside a piece of bread of your choice along with some lettuce, mayo and onion.
Microwave if desired. People at the office will be so jealous!
7/11/09
QUICK WALLEYE CHOWDER
Butter
3 cans of potato soup (any brand)
Walleye cut into 1" cubes
Garlic
Celery
Bacon bits
Kosher salt
Pepper
Empty cans of soup into large pot, add celery, garlic and bacon bits. Toss in cubes
of walleye and simmer for 45 minutes on low. A little butter adds body towards the end.
Salt and Pepper to taste!
7/5/09
PARMESAN WALLEYE
1 cup of Olive Oil
1/4 stick of butter
Onion
Salt-Pepper-Paprika
1 cup of grated fresh Parmesan Cheese (not the canned stuff)
Preheat oven to 350 degrees. Lay fillets on greased (olive oil) baking pan - add cut up
onions over fillets. Drizzle with butter (optional). Sprinkle Parmesan cheese over fillets
and bake 20 minutes. Monitor cooking time towards end and add a little time if fillets are large.
The fillets are done when parmesan cheese is golden brown.
6-28-09 Recipe
GINGER WALLEYE
1 red pepper
1 yellow pepper
1 green pepper
ginger root
olive oil
sesame oil
soy sauce
This is a 2 pan system.
Cut up the walleye into 1-inch chunks.
Cut up the peppers in Julienne style (in strips) and place in WOK or other frying pan with a few slivers of ginger, dash of olive oil, sesame oil and soy sauce.
Brown one side of walleye in second pan while peppers and ingredients
are cooking on WOK.
Flip walleye over and brown briefly then add walleye to the WOK.
Now everything is combined in one pan.
Throw entire concoction over rice or pasta.
6-7-09 Recipe
RITZ CRACKER - SAFFLOWER WALLEYE RECIPE
Ritz Crackers crushed in bowl
2 eggs
3 tsp of safflower oil
Wesson oil
Lemon pepper
Drop fillets into Egg wash (safflower oil & beaten eggs) and then drop into bowl of crushed Ritz Crackers.
Place fillets in greased (Wesson oil) oven pan and then sprinkle with Lemon-Pepper seasoning.
Place oven pan into pre-heated oven set at 350 degrees for about 20 minutes.
Always monitor cooking time at last ten minutes to add additional time if fillets are large.
6-1-09 Recipe
Herbed Crappie/Walleye Scampi
1 stick of butter
1/4 cup finely chopped Italian Parsley
1/4 cup finely chopped fresh basil
3 cloves garlic finely chopped
2 shallots
In a small sauce pan, combine butter with parsley, basil, garlic and shallots and melt over low heat.
Put a sheet of heavy-duty aluminum foil on grill and spray with olive oil. Place fish fillets on hot foil.
Brush liberally with herb concoction and season with salt and pepper.
Grill approx 3 to 5 minutes with crappies and longer with larger walleye fillets.
Always monitor the last few minutes by checking fish for doneness with fork.
No need to flip fish over, leave on one side for entire grill time.
5-26-09 Recipe
WALLEYE WITH PEPPERS AND SESAME SEEDS
Walleyes Fillets cut into 1 inch cubes
Sesame oil (1 tbsp)
Soy sauce (1 tbsp)
1 red, yellow & green pepper cut into julienne strips
Ginger
Garlic
3 minced green onions
1 carrot
Cilantro (1/4 cup)
Sesame seeds
Blend sesame oil and soy sauce into cup and set aside.
Heat seasoned WOK with small amount of vegetable oil and throw in all peppers, ginger,
garlic, carrot, green onions.
Start cooking cubed walleye in separate pan with a little olive oil.
Once walleye cooked on one side, throw walleye into WOK and add sesame oil/Soy mixture. Stir lightly, the walleye is fragile.
Place entire WOK ingredients over a bed of white rice and sprinkle one cup of sesame seeds over entire dish.
5-11-09 Recipe
Walleye & Artichokes
White Wine
2 small jars of Artichoke Hearts (Drain liquid from Jar)
1 medium jar of roasted red peppers (Drain liquid from Jar)
Olive Oil
Garlic
Walleye (cut into bite sized pieces 1" X 1" approx)
Vegetable Medley
Salt & Pepper
Place a little olive oil into fry pan and place walleye pieces into pan at medium heat.
Salt and Pepper to season. Cook first side 2 to 4 minutes depending on size of pieces.
Flip walleye pieces over on second side and then add garlic, roasted peppers and artichoke hearts into pan. Throw in a dash of White Wine. Cook until pieces done and throw the entire contents over a plate containing the vegetable medley. I prefer the
packages of frozen vegetables that contain at least three ingredients such as broccoli,
carrots and cauliflower.
5-5-09 Recipe
1 cup of flour
1 cup of Regianno Parmesano Cheese
Kosher Salt
Pepper
2 eggs
Clarified butter
Combine Regianno Parmesano cheese and flour into zip lock bag. Make sure cheese is finely grated in a "Micrograter". You want it superfine. Add some salt and pepper to zip lock. After dropping the fillets into an egg wash, drop into zip lock and shake until coated. Place fillets into cast iron pan (critical that it is cast iron) with clarified butter as cooking base. Clarified butter is the remaining butter after the fat has been removed. All it takes is a few minutes on each side and then.........ENJOY!
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