rps

Had fish left after the fish pie. Nancy made bread and I made chowder.

Fantastic Fish Pie with hand caught wiper:

I've posted before about lambsicles. Tonight the sides were couscous and pan roasted broccoli.

Made right, this is the bomb!

Power Pro 10/2 has been my go to for years. I believe they are no longer making it. If you can find a big spool, buy 1 or 2.

Good to see you back edwin.

About ten days ago, I bought a free range duck from a local rancher/farmer. On Sunday I took it from the freezer to thaw. Tonight I spatchcocked it and put in to roast. The result was impossible to eat. Way down, next to the bone, the meat was tender and tasty. Anything you could cut off the frame was so tight and firm you could not cut it with a table knife. All of it, carcass and all, went into a slow cooker with aromatic veg. Sometime tomorrow I will pick the meat from the bones and save the stock. I could not eat the duck tonight but I will eat it in the cassoulet I will make. Obviously, I have not cooked real, leaner duck before. How would you fowlers deal with such a duck?

Chili mac with cheese and onions

Headed to a pot luck myself this evening. Low country red rice with shrimp is cooking. https://www.ozarkrevenge.com/2017/04/frank-stitts-low-country-red-rice-with.html

Carrots: Put a knob of butter in the pan, add salt, and some sugar. Put in 1-2" pieces carrots (thicker pieces are shorter, right? That makes them all cook about the same speed) and add enough water to half cover them. Turn on heat and cook at high simmer until the water evaporated and leaves the butter sugar behind. Brown or not - your choice. Enjoy. I bet this would work for turnips as well. I love turnips!

Leftovers tonight - tomato mac and cheese. I did manage some awesome salad to go with the meal.

Thursday's dinner: Shells with a cherry tomato sauce.

Great line!

Ozark Anglers Forum to the rescue once more

Good for you! I use chunked fresh fish and make fish burgers. Compare this to what you do: https://www.ozarkrevenge.com/2016/05/summer-special-fish-burgers-with-fruit.html I use whatever fish I have. Crappie mixed with bluegill, white bass, or walleye would be great. Unwanted spotted bass would work well too. It is a great way to use the trout someone gave you as well.

Talked about it so I decided to to do it. Crab cakes with carrot and onion rice pilaf and a cucumber tomato salad.

Try this recipe. It will blow you away. https://books.google.com/books?id=waN-ezOLeVgC&pg=PA82&lpg=PA82&dq=frank+stitts+crab+cakes&source=bl&ots=8H5wr_mDQ5&sig=ACfU3U3p2UX205FuMSXGeWytSubIdvNu6g&hl=en&sa=X&ved=2ahUKEwjo1eGT2K3lAhUBC6wKHa9PCkIQ6AEwCXoECAkQAQ#v=onepage&q=frank stitts crab cakes&f=false It comes from one of the best cookbooks I own, The Southern Table, by Frank Stitts.

When the monarchs are flying you need to be fishing buzz baits. The largest string of 5 I ever caught (20+) came as teal and monarchs flew by me and a yellow black buzz bait.

https://www.ozarkrevenge.com/2015/12/pasta-fazool.html

Since I moved back to the big city, I can find things I never could have found in Eureka Springs, or even Bentonville. Decent cheap wine at Trader Joe's. Real fresh fish at Bodeans (they fly in goods 5 days a week). A cut to order butcher. And several Asian markets. You should see the size of the Saturday Farmers market. Sadly, I don't live on a lake full of walleye.

If you are picking the crab from the shell yourself, save the shell and be sure you cook it in the soup to add more flavor.

ham and tomato cheesy mac

what he said

If you have the tools, I would suggest a "pulled pork" application. Low, slow smoke to 195 degrees internal then a long rest before shredding. Otherwise braise at 225 until reaches 200 degrees , then chunk off the bone for serving over rice, noodle, or baby potatoes

Seasoned burger with stone ground mustard, Gorgonzola cheese and caramelized onions on thin bagel buns.