MOPanfisher Posted March 11, 2017 Posted March 11, 2017 1 hour ago, Terrierman said: Make crappie chowder. You can thank me later. Terrierman, I made some white bass chowder/soups last year and it was delicious. 55 minutes ago, Chief Grey Bear said: Woza!! That was the best!!! I'll skip the chicken and rice plate next time and go straight to the soup! Chief that is very similar to what I used to make out of deep fried turkey carcasses or even leftover smoked turkey carcasses. Takes more cooking with all the bones to get the full flavor but dang good when it's done. You can go cajun with it or many different flavors always good, especially on a chilly day. Johnsfolly and Chief Grey Bear 2
BilletHead Posted March 11, 2017 Posted March 11, 2017 Fried up some of the fresh crappie caught Thursday. Ventured out of my comfort zone and made mayonnaise, yep with the raw egg yellow. Turned that into tartar sauce. Amazing! Sides of green beans, fried potatoes and onions made In goose fat of course. I am full as heck, BilletHead tho1mas, ness, Chief Grey Bear and 5 others 8 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
rps Posted March 11, 2017 Posted March 11, 2017 21 hours ago, Terrierman said: Make crappie chowder. You can thank me later. Great minds think alike. I pulled some walleye from the freezer and will make chowder for Sunday.
BilletHead Posted March 13, 2017 Posted March 13, 2017 We got to hankering for potato soup. With each step the house began to smell better and better. Some salivating was happening right until the first spoonful. Did some olive oil and rosemary skillet toast on the side. Do not think the leftovers will be around long. BilletHead MOPanfisher 1 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Johnsfolly Posted March 13, 2017 Posted March 13, 2017 9 minutes ago, BilletHead said: We got to hankering for potato soup. With each step the house began to smell better and better. Some salivating was happening right until the first spoonful. Did some olive oil and rosemary skillet toast on the side. Do not think the leftovers will be around long BH - That soup and bread look great. I would be salivating if I didn't just eat roasted pork loin with roasted carrot/parsnips mix with caraway seeds. BilletHead 1
MOPanfisher Posted March 13, 2017 Posted March 13, 2017 Mmmm I love parsnips, don't see them around often.
Johnsfolly Posted March 13, 2017 Posted March 13, 2017 Yesterday I got snowbound and did not head out to a small river to target minnows and early breeding darters. We decided to make spaghetti sauce So I thawed out 2 pounds of ground venison and mixed and browned that with 2 pounds of sweet Italian pork sausage. I added two diced yellow onions, two diced green bell peppers, two diced red bell peppers, minced two heads of garlic, diced two pounds of mixed mushrooms and cooked with the meats until the onions were translucent. Then I split this mixture into two 6 quart pans. I added almost a quarter cup of both dried sweet basil and oregano. Then it was a cup of south African pinotage red wine, a couple of large cans of tomato sauce, diced stewed tomatoes, and 16 oz of tomato paste. I reduced the heat and cooked the sauce on low heat for almost three hours. Great smells throughout the house while the sauce cooked. Ended up with about 10 to 11 quarts of sauce. Then we had spaghetti. ness, BilletHead, Terrierman and 2 others 5
rps Posted March 13, 2017 Posted March 13, 2017 http://www.ozarkrevenge.com/2017/03/walleye-chowder.html Johnsfolly 1
grizwilson Posted March 13, 2017 Posted March 13, 2017 48 minutes ago, rps said: http://www.ozarkrevenge.com/2017/03/walleye-chowder.html While that looks wonderful, my wife will not let me at our crappie or walleye reserves...for soup. would a white bass, Drum, catfish or spot do? “If a cluttered desk is a sign, of a cluttered mind, of what then, is an empty desk a sign?”- Albert Einstein
MOPanfisher Posted March 13, 2017 Posted March 13, 2017 Johnsfolly that is a lot of sauce. Griz I have made the chowder before with white bass and it was very good. grizwilson, rps and Johnsfolly 3
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