Tuesday, August 23, 2016

Pigeon Salad - Gordon Ramsay - Video Recipe



Gordon Ramsay's recipe for warm pigeon salad with hazelnut vinaigrette and beetroot for the F Word. And Gordon introduces his commis chefs.


For More Pigeon Hunting Please Visit PigeonHunterTV.com

Thursday, July 28, 2016

Tuesday, June 14, 2016

How To Make Fish Stew Video Recipe

This fish stew was really easy and really GOOD!

Tuesday, June 7, 2016

Grilled Campfire Fish Recipe Video Perch Walleye


During this Cook with Cabela's episode, our top chefs teach how to prepare grilled campfire fish. Don't let the name fool you, this quick and easy way to make delicious, citrus-flavored fish works as well on the grill as it does over a campfire.

Check out the products used in this recipe:
Cabela’s Open Season Spice Blends - http://www.cabelas.com/product/Cabela...
The Sportsman’s Boards - http://www.cabelas.com/product/The-Sp...
Cabela’s Alaskan Guide Fillet Knife by Buck Knives - http://www.cabelas.com/product/Cabela...


For more Cook with Cabela's recipes, check out: http://www.cabelas.com/category/Cook-...

INGREDIENTS

1 lb fillets of fresh, white-fleshed fish such as perch walleye or bass
Cabela's Tequila Lime seasoning
1 lemon, sliced
Chives, diced
1 stick butter, cut into thin pats
Orange juice
DIRECTIONS

1. Tear off a piece of heavy-duty tinfoil about 3-4 times the size of your fish fillet. You'll want to have plenty of room to seal the foil around the fish once you've assembled the ingredients. Turn up the edges of the foil to keep liquid from running out.
2. Build the campfire fish by starting with a single layer of fish fillets on the foil. For larger fish, this might be just one fillet. Sprinkle Cabela's Tequila-Lime Seasoning over the fish, followed by a few slices of lemon. Place two or three pats of butter over the lemon and add in a pinch of chives or diced onion. Splash in a tablespoon or two of orange juice and fold the tinfoil over the fish, sealing the edges well to form a pouch.
3. Place the foil pouch on a grill set to medium-low heat, or on a grate set over hot coals. A general rule is cooking fish for 10 minutes per inch of thickness of the fillet, so cook accordingly. Smaller fillets should only take 5-7 minutes. When this time has elapsed, open the foil carefully to avoid any hot steam that will escape. The fish is done with it flakes easily with a fork.