Fish & Seafood SMOKED TROUT 1qt water 1/2 cups salt 1/2 cups brown sugar 1 tsp liquid smoke Clean trout - large fish should be cut in half lengthwise. Make a brine solution from the water, salt, brown sugar, and liquid smoke. Place trout in solution and soak 12-16 hours. Fish should be kept cool while soaking. Remove fish from solution and allow to drain completely. Smoke in a "cold" smoker until golden brown - 6-8 hours. TROUT AU BLEU 3 cups water 1 tsp salt 6 peppercorns 1 cup vinegar 1 small bay leaf 6 10-inch trout Melt butter or margarine with 1 tsp garlic salt and 1 tsp lemon juice mixed in.Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish thorough -about 4 minutes Serve hot with melted garlic-lemon butter. HUSH GEEZERPUPS 2 cups yellow cornmeal 1 cup flour 1/2 tsp salt 2 tsp baking powder 1 large grated onion 1 tsp garlic flakes 1/4 tsp dried red pepper 4 tsp bacon drippings 2 eggs, beaten oil Mix all ingredients except eggs. Add eggs and enough water to make a fairly stiff dough. Roll into balls about the size of a walnut and 'fry in very hot oil until golden brown. TROUT CHOWDER N TOMATOES 1 1/2 lbs trout cut into chunks 2 tsp salt 1/8 tsp pepper 6 c water 4 potatoes, diced Simmer potatoes in water for 40 minutes. Add remaining ingredients and simmer for 10 minutes more. BAKED TROUT IN TOMATOES 6 10in trout cut in halves 1 large can tomatoes 2 medium onions sliced and sautéed in margarine 1/2 tsp oregano 1/2 tsp basil 1 bay leaf Add trout and tomatoes in bottom of Dutch oven. Add onions in layer to top. Sprinkle oregano and basil on top of onions. Add bay leaf. Cover and bake for 45 minutes. SMOKED SHRIMP GEEZER STYLE Brinkman or similar smoker Charcoal pan 1/2 full Water pan 2/3 full 1 chunk hickory 2 lbs large shrimp in shell 1 tsp dried thyme 2 tbs lemon juice 2 tbs garlic salt 1 tsp liquid smoke 1/2 tsp Tobasco 1/2 cups margarine, melted Arrange shrimp in single layer in large pot lid. Combine remaining ingredients and pour over shrimp. Place chunk of hickory in charcoal pan just before cooking. Place pot lid on smoker rack. Be careful not 5to overcook or oversmoke - 35-40 minutes should be enough. BIG BAD BASS CAKES 8 medium bass halves 4 cups diced potatoes 2 eggs 1 1/2 tsp salt 4 tbs margarine 1/2 tsp pepper 1/2 tsp red pepper 1/4 tsp lemon juice 1/2 tsp Tobasco sauce 1/2 cups olive oil Chop bass into small pieces. Boil diced potatoes until soft, drain, and mash. Add all ingredients except bass and blend until well mixed. Add bass and mix lightly. Heat olive oil in large skillet and drop mixture by tablespoon into skillet. Turn once. When both sides are browned, serve hot. BASS MELT SUPREME 3 cups bass, cooked and flaked 1/2 cups cucumber, finely chopped 2 tbs radish, chopped 2 tbs mayonnaise 2 tbs sour cream 1 tsp salt 1/4 tsp pepper 1 tsp onion powder 4 tomatoes, sliced thinly 16 rye bread slices, toasted 8 Swiss cheese slices In medium pot, mix fish, cucumber, radish, mayo, sour cream, salt, pepper, and onion powder. Place tomato slices on half the bread slices. Divide bass mixture evenly between the bread slices and spread to edges. Top with Swiss cheese and rest of bread slices. Grill until cheese melts. CAJUN CATFISH 8 catfish fillets 2 cups yellow mustard 3 eggs, beaten 1 tbs Tobasco sauce 1 cup each white and yellow cornmeal 1 cup flour 1 tbs Cajun seasoning 1 tbs red pepper 1 cup Italian bread crumbs 2 tsp salt 1 tsp each garlic powder & paprika 3-4 lemon wedges In large skillet, heat 1in olive oil to just below smoking. In medium pot, combine mustard, eggs, and Tobasco. In large pot lid, combine remaining dry ingredients. Dredge fish in mustard mixture. Coat well and shake off excess. Then dip in large pot lid and coat with dry ingredients. Fry until golden brown, about 6 minutes on a side. Drain on )paper towels and serve with lemon wedges. GEEZER CATFISH OF THE ORIENT 8 catfish fillets 1 green pepper, thin sliced 3 medium onions, thin sliced 2 celery stalks 2 carrots 2 sticks margarine Cajun seasoning red pepper teriyaki sauce sprinkle of ginger Slice celery and carrots into 1in chunks at a 45 degree angle. Melt 1 stick of margarine in large skillet over low flame. Season fillets to taste with dry ingredients and spread in single layer in skillet. Sear both sides of fillets, then remove and coat with teriyaki sauce. Set aside. Melt remaining margarine and add veggies. Add pepper and teriyaki sauce to taste and cook until veggies are crisp-tender. Stir constantly. Return fillets to skillet, gently stir, cover and reduce heat. Cook until fish is white and flaky. Serve over long grained brown rice. ROMA CATFISH PARMESAN 8 catfish fillets 1 cup Italian bread crumbs 1 cup grated parmesan cheese 4 tbs parsley flakes 1 tsp paprika 1 tsp oregano 1 tsp basil 1/2 tsp ground pepper 1 cup milk 4 tbs olive oil Preheat Dutch oven to 450 degrees. Lightly grease large pot lid. In gallon zip-lock bag, combine dry ingredients, close and shake to mix well. Pour milk in large pot and dip fillets then shake one at a time in coating bag. Arrange fillets in large pot lid and drizzle olive oil on top of fish. Bake 8-10 minutes. CAMP BLACKENED CATFISH 8 catfish fillets 1 1/2 sticks margarine 2 tsp lemon pepper 2 tsp thyme 2 tsp basil 1 tsp each garlic & onion powder 1 tsp salt 1/2 tsp red pepper 4 lemons, cut into wedges 3 tbs Worcestershire sauce 1 tsp Tobasco sauce In small pot, melt one stick margarine over low heat and add dry ingredients. Remove from heat and let cool slightly. Dip each fillet in mixture, coating well. Place fish in gallon zip-lock and pour in remaining margarine mixture. Double bag and put in cooler for 1 hour. Pre heat large skillet over medium heat. Melt rest of margarine in skillet, pour in Worcestershire sauce and Tobasco. Grill fillets 3 minutes per side. Pour first margarine mixture into small pot, heat and serve as dip for fish. RAINBOW SEVICHE 2-3 lbs trout fillets 2 cups lime juice 1 green pepper, cubed 1 hot pepper, chopped 1 garlic clove, minced 1 cup stuffed green olives, chopped 2 tbs white vinegar 2 tbs lemon juice 4 tbs olive oil 1/2 tsp salt 2 tomatoes, diced just before serving Flake fish and soak in lime juice in double zip-lock for 24 hours. In separate double zip-lock, mix all ingredients except tomatoes. Put in cooler. Drain fish and combine all ingredients together just before *serving. Serve on your favorite crackers. Walleye Seviche 4 medium walleye, skinned and filleted 1/2 red pepper, sliced 1/2 green pepper, sliced 1 large onion, sliced 2 garlic cloves, diced 3 limes 1/4 cups white vinegar garlic powder black pepper Chop the fillets into 1in square pieces. Combine the fish, red pepper, green pepper, onion, garlic cloves, and the juice of the limes in a medium pot. Season with 1/2 tsp garlic powder and a dash of salt and pepper. Add vinegar and mix. Pour into double gallon zip-lock and put into cooler for 24 hours. Serve as spread over hot skillet garlic toast. FRESH STUFFED CRABS 12 fresh crabs 1/4 cups olive oil 1/2 green pepper, chopped 4 cloves garlic, minced 2 onion, chopped 1/2 tsp red pepper 4 stalks celery, chopped 1 pkg Pepperidge Farm Dressing parsley flakes Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of baking soda fro about 20 minutes. Cool shells before adding stuffing. Sauté onion, green pepper, garlic, and celery in olive oil for about 5 minutes. Add crab meat and brown. Add a little margarine, crab fat, and water to moisten. Add red pepper, salt. Cover and simmer 30 minutes. Mix with dry dressing and stuff shells. Top with Italian bread crumbs. Bake in a Dutch oven at 350 for 20 minutes.