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Recipes
Walleye Cakes
By gstark
Preparation: 1. Cut walleye into 3/8 inch chunks; place in refrigerator
- Ingredients:
- 2 Large Eggs
- 1/2 cup Mayonnaise
- 1/2 Tbs Lemon Juice
- 3 Tbs Cilantro
- 1/4 cup Green Onion, Sliced
- 1/8 tsp Pepper
- 1/2 tsp Salt
- 3 Tbs Dijon Mustard
- 1/4 cup Green Chilies, Diced
- 1/2 Tbs Taco/Fajita Seasoning
- 1 1/2 cups Japanese Panko Bread Crumbs
- 1 1/4 lbs. Walleye Filets
Crab Toasts
By gstark
Appetizer Cooking Class
- 1 5oz Kraft old english cheese
- 1/2 cup softened butter
- 1/2 tsp Lawrey seasoned salt
- 1/4 tsp garlic powder
- 1 Tbsp Mayo
- 1 6oz can crab meat, drained
- 8 slices Master bread English Muffin Toasting Bread
Hollandaise Sauce
By gstark
Directions In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce
- 3 egg yolks
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 dash hot pepper sauce (e.g. Tabasco™)
- 1/2 cup butter
Coffee-Rubbed Rib Eye
By gstark
Mix all ingredients in a medium bowl
- 2 tablespoons Aleppo pepper
- 2 tablespoons finely ground coffee beans
- 2 tablespoons freshly ground black pepper
- 2 tablespoons (packed) dark brown sugar
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons mustard powder
- 3/4 teaspoon chili powder
- 3/4 teaspoon ground ginger
- 1 2-inch-2 1/4-inch-thick bone-in beef rib eye (about 2-2 1/2 pounds), preferably dry-aged, at room temperature for 1 hour
- 2 teaspoons kosher salt
- 4 tablespoons grapeseed or vegetable oil, divided
- 3 tablespoons unsalted butter
- 1 garlic clove, lightly crushed
- 4 sprigs thyme
- 1 sprig rosemary
- Flaky or coarse sea salt
Queso Fundido with Chorizo
By gstark
Directions Preheat the broiler
- 2 poblano chile peppers
- 1 tablespoon extra-virgin olive oil
- 8 ounces fresh chorizo, casings removed
- 1/2 cup chopped scallions
- 2 tablespoons all-purpose flour
- 1/2 cup lager
- 2 cups grated cheddar cheese (about 8 ounces)
- 2 cups grated muenster cheese (about 8 ounces)
- Tortilla chips, for serving
- Top with
- Sliced scallions
- sliced jalapenos
- radishes
Smoked Mozzarella Fonduta {Olive Garden Copycat}
By gstark
Pre-heat your oven to 450F
- 1 cup sour cream
- 8 ounces smoked mozzarella cheese, shredded
- 8 ounces provolone cheese, shredded
- 1/2 cup finely grated parmesan cheese
- 1 teaspoon Italian seasoning
- A pinch of red pepper flake
- 1 roma tomato, diced
- 1 tablespoon chopped fresh parsley
- 1 loaf Italian bread cut into slices or bite-sized pieces
Pressure Cooker Simple Recipes
By gstark
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- 1 1. “Baked” Potatoes
- 2 2 Hard-Boiled Eggs
- Place the metal rack into your Instant Pot, then carefully place several eggs onto the rack. Add 1 cup of water to the pot, then replace the lid. Select “manual” and cook on high for 4-5 minutes (4 minutes for a softer yolk, 5 minutes for fully cooked).
- 3 3. Rice
- Let the pot depressurize on its own, then fluff the rice with a fork and serve.
- 4 4. Steamed Veggies
- Place the metal rack into the bottom of your Instant Pot, then place your uncooked veggies onto the rack. Pour 1 cup of water into the pot, then lock the lid
Tortilla roll
By gstark
Spread cream cheese on tortilla Layer ham Sprinkle cole slaw on top (light touch) Roll and slice in 2" slices add t
- Tortilla
- Black Forest Ham
- Chive & Onion Cream Cheese
- Coleslaw
7UP Biscuits
By gstark
- 2 cups Bisquick
- 1/2 cup sour cream
- 1/2 cup 7-up
- 1/4 cup melted butter
Oven Roasted Crab
By gstark
Serve with crusty sourdough bread and salad
- 1/2 stick butter
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 tsp garlic powder
- 2 shallots, minced
- 1/4 tsp crushed red pepper
- 3 large Dungeness crabs, cooked
- 3 tbsp parsley
- Zest of 1 orange
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/2 cup white wine
- 1/4 cup green onions for garnish