Cedar Plank Salmon

4 Cedar Planks (untreated 12” z 12” soaked in cold water for 3 hours)

1 lb Salmon Fillet

2 oz Walnut oil

6 Sprigs rosemary, or thyme

2 oz Maple Syrup

2 oz Bourbon

Preheat Grill.

Remove the planks from the water and place on the grill until hot. Brush Board with walnut oil. Have ready 4 sheets of aluminum foil cut into 16 by 16 inch sheets. Remove the planks with tongs and place 1 plank in the center of each piece of foil. Place salmon on board with the herbs on top. Mix maple syrup and bourbon together and drizzle over salmon. Wrap the aluminum around the salmon, return to the grill and cook for approximately 10 minutes or to medium-well doneness.

Deep Fried “Double Dipped” Trout”

3 lbs of trout cut into 1 inch cubes

Seafood breader mix (my personal favorite is “House Autry”)

1 12 ouch beer of your choice (mine would be BW)

2 eggs

Salt

Pepper

Old bay seasoning

Lemon juice

Vegetable oil

Mix beer, eggs, & a tablespoon of lemon juice.

Mix Breader mix, Old bay, and salt & pepper.

Dip trout into egg then into breader, repeat this one more time.

Drop into deep fryer.

They are done when they float to the top!

Garlic Grilled Ptarmigan on a stick

3 garlic cloves, crushed

2 tablespoons honey

4 tablespoons tomato ketchup

4 tablespoons Worcestershire sauce

2 tablespoons English or Dijon mustard

2 teaspoons SmokeeJo’s Datil Pepper Sauce

3 skinless, boneless Ptarmigan breasts

Salt and freshly ground black pepper

Bamboo skewers 12-(10 inch)

Soak bamboo skewers in water for 20 minutes.

Meanwhile, mix together the garlic, honey, ketchup, Worcestershire sauce, mustard and hot pepper sauce. Season to taste with the salt and freshly ground black pepper.

Toss in the Ptarmigan breasts and stir until well combined. Transfer to a nonmetallic dish, cover and marinate for 20 minutes or 30 minutes, or even overnight.

Prepare grill, Thread the marinated Ptarmigan onto the skewers. Cook over the hot coals of an outdoor grill for 5 to 60 minutes.

Halibut Olympia

2 lbs Halibut fillets

1 cup mayonnaise

1 cup fresh Parmesan cheese or mix Parmesan and Ricotta

1 thinly sliced large white onion

2 tsp real lemon juice

Garlic salt, pepper

Mix mayonnaise, cheese & spices to taste. Add lemon juice.

Put a layer of onions on the bottom of a casserole dish.

Lay Halibut fillets on top of the onions.

Add another layer of onions on the fillets.

Seal Halibut and onions with mayonnaise mixture.

Cover and bake at 350 degrees for 25-30 minutes (depends on fillet size).

Remove cover and broil for approximately 7 minutes or until browned on top.

*Amount of ingredients vary depending on how much Halibut you are using.

SmokeeJo’s Smoked Salmon Dip

6 cups smoked fish

4 Stalks scallions (finely chopped)

½ medium yellow onion (finely chopped)

2 ½ cups mayonnaise

4 oz cream cheese

1 ½ tbs. Lemon juice

1 tsp. salt

½ tsp. cayenne pepper

1 tbs. Tarragon

½ tbs. Basil

1 tbs. Black pepper

1 tsp. garlic powder

½ tsp seasoned salt

Mix all dry ingredients and fish together in a large mixing bowl. Add the scallions and onions and mix well. Add mayonnaise cream cheese and lemon juice until well blended with mixture. Chill in refrigerator for 1 hour.

Poor Man’s Lobster

2 lbs Halibut Fillets

¼ lb butter

One lemon

1 tbs. Minced garlic

20 oz bottle of 7 up

Cube the Halibut into approximately 1 inch cubes, set aside. In a medium sauce pan bring the 7-up to boil. Melt butter and minced garlic together, set aside.

SmokeeJo’s Beer Battered Shee Fish

 2 lbs Shee Fish Fillets
1 cup plain flour
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon dried dill weed
¾ cup beer
½ cup milk
2 eggs
A dash of hot sauce (optional)
Vegetable oil

 In a large bowl, mix together flour, salt, pepper, baking powder, and dill.  Add beer, milk, hot sauce and eggs; mix well. Place fish Fillets in batter mixture, coat well, and let stand for 15 minutes. In a deep fryer, heat oil to 375. Place fish strips in hot oil, and fry until golden brown.

“The Camp” Dinner

2 lbs ground moose

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1 head of cabbage

3 cups carrots- peeled and shredded

4 cups potatoes- shredded

1 large onion- sliced

6 slices Velveeta cheese

Pre-heat oven to 350 degrees

Season ground moose with salt, pepper and garlic powder.

Mix well. Form into patties.

Place each patty on one cabbage leaf on a double sheet of foil.

Divide carrots, potatoes, onion and cheese slices evenly over patties and top each with another cabbage leaf.

Seal foil around each patty and bake 30-40 minutes.

Serves 6

Alternate meats: venison, elk, antelope or caribou.

Cheryl’s Grilled Salmon –Anvik River Lodge

1 lb Salmon Fillet

Marinade:

¼ cup butter

¼ cup olive oil

3 tablespoons soy sauce

1 ½ tablespoons chili sauce

1 tablespoon Worcestershire

1 tablespoon dry mustard

½ tablespoons dry dill

1 ½ tablespoons dry sherry

2 teaspoons lime or lemon juice

2 cloves crushed garlic

lemon pepper to taste

Combine all ingredients in small saucepan, heat slowly but thoroughly. Brush on salmon ½ hour before grilling and brush on salmon at least one more time during grilling.

When preparing, make an aluminum foil pan by taking three layers of foil and turning up the edges so it forms a flat pan shape with a one inch lip all the way around. Spray the foil with Pam oil spray and put the fillets or steaks on it. No need to skin the salmon first. Then use sauce as directed above. Grill on medium heat for about 15 minutes or until the surface bubbles.

SmokeeJo’s Firecracker Skewered Shrimp

2 lbs. raw jumbo shrimp – peeled, de-veined

1 lemon – (juice of)

3 cloves garlic – minced

1 cup olive oil

¼ cup chopped fresh parsley

2 tbsp. Hot sauce

1 tbsp. Tomato paste

2 tsp. dried oregano

1 tsp salt

1 tsp black pepper

Combine all ingredients in large plastic zip lock bag.

Marinade at room temperature for 2 hours.

Thread shrimp onto bamboo skewers.

Grill shrimp over medium-low flame for 5 minutes on each side, basting frequently with left over marinade.

Easy Halibut Stew

2 lbs of Halibut (cut into 1 inch cubes)
3 medium potatoes-peeled and cubed (small and pre-cooked)
1 large yellow onion
1 small bell pepper-diced
3 cloves garlic-diced
4 strips of bacon (fried crispy)
1 16 oz can cream of mushroom soup
1 16 oz can cream of celery soup
1 tablespoon “SmokeeJo’s Hungarian Style Game Spice
Salt and pepper (to taste)
½-1 cup of water (to desired consistency)

In an 8-quart pot, fry the bacon until crispy.
Take bacon out and set aside.
On low heat, cook onions, bell peppers, and garlic in bacon grease until soft.
Add cream of mushroom, and cream of celery soup and water.
To avoid scorching, bring to a simmer stirring frequently.
Add Halibut and seasonings. Bring back to simmer stirring frequently for about 10 minutes.
Add potatoes and heat through for about 5 minutes.
 

Grilled Deer Steaks

4 Venison Steak Tenderloin (3/4 inch thick)

Marinade:

½ Cup soy sauce

½ cup Italian dressing

1 to 2 tablespoons of A-1 Steak sauce

½ teaspoon Hickory liquid smoke

pinch of salt and pepper

1-2 clove of garlic minced

Place steak tenderloins in shallow pan or ziplock bag and pour marinade over meat.

Marinate in refrigerator for 2 hours.

Grill over hot coals 5 minutes on each side.

Hot Grilled Trout

4 Trout (about 1 lb. Each)

2 tbsp of Parsley (chopped)

2 tbsp. of Sesame Seeds

½ tsp. of Ground Ginger

½ tsp. of Salt

¼ cup of Lemon Juice

1 tbsp. of  “SmokeeJo’s Datil Pepper Sauce”

2 tbsp. of Margarine (melted)

2 tbsp. of Vegetable oil

In shallow dish, combine lemon juice, margarine, oil parsley, sesame seeds, hot sauce, ginger and salt; mix well.

Pierce skin of fish in several places with tines of fork. Roll fish in juice mixture to coat inside and out. Cover. Refrigerate 30 minutes to 1 hour, turning occasionally.

Remove fish from marinade; reserve marinade. Place fish in hand-held hinged grill; brush fish with reserved marinade. Cook about 4 inches from hot coals 5 minutes. Turn; brush with marinade, cook 5 minutes longer. Fish is done when it flakes easily with fork. If desired, serve with additional hot sauce.

Mesquite-Grilled Margarita Pike

1 Fresh Pike (any size, 3-4 pounds is best)

2-3 Tablespoons olive oil

Lime Juice from ¼ fresh lime

Splash of Tequila

Garlic powder

Chile powder

Cumin

Fresh cilantro

Salt & pepper to taste

Hot pepper flakes

Mesquite Chips

Coat both sides of the filets with oil. Squeeze half of the lime juice on each fillet. Sprinkle rib cage side with tequila and the remainder of the above listed ingredients.

Allow to marinate for about an hour. Fire up your grill. When the fire is hot, add the wet mesquite chips. When things get good and smoky, lay the pike fillets on the grill rib cage side down. Cook for 2-3 minutes, turn and cook for another 2-3 minutes. Do not overcook. The fillets should still be moist and tender. Serve with Spanish rice.

Salmon Croquettes

½ pound salmon

1 red potato-peeled and chopped

1 shallot-minced

1 egg- beaten

¼ cup Italian seasoned bread crumbs

1 tsp dried Italian seasoning

Salt and pepper to taste

½ cup cornflake crumbs

2 tablespoons olive oil

Preheat oven to 350 degrees and lightly grease a small baking dish.

Place salmon in the prepared baking dish, cover, and bake 20 minutes, or until easily flaked with a fork.

Place potato in a small saucepan with enough water to cover, and bring to a boil. Cook until tender. Drain and mash.

In a medium bowl, mix salmon, potato, shallot, egg, and breadcrumbs.

Season with Italian seasoning, salt, and pepper. Place the cornflake crumbs in a small bowl. Form the salmon mixture into 1- inch balls, and roll in the cornflakes to coat.

Heat olive oil in a medium saucepan over medium heat. Press the balls into patties, and fry 3 to 5 minutes per side, or until golden brown.

Stuffed Bacon Wrapped Prawns

1 dozen Prawns (or Large Shrimp)

1 pound of crabmeat

1 pound of bacon

“SmokeeJo’s” Blackening Seasoning

toothpicks

Directions:

Prepare your grill to about medium heat.

Split the prawns down the middle being careful not to cut all the way through.

Stuff the middle with just enough crabmeat to fill the cavity.

Take a slice of bacon and wrap completely around the prawn.

Stick a toothpick on each end so that it will stay together securely while grilling.

Sprinkle generously with the blackening seasoning.

Grill over medium coals for 5-10 minutes, turning 2 or 3 times or until the bacon is crispy and browned. Serve immediately.

Crusty Fried Caribou

1 Caribou tenderloin (cut into 1 inch slices)

2 eggs

Salt

Pepper

Your favorite seasoning

Saltine Cracker (or crackers of choice) Crushed fine

Cooking oil

Beat eggs.

Season the meat. Mix meat into egg wash and set aside.

Crush the crackers real fine in bag or if available a food processor.

Heat oil to 325 degrees.

Cajun Grilled Corn on the Cob

Ingredients:

6 ears corn, husked and cleaned

½ cup butter, softened

6 tablespoons SmokeeJo’s Blackening Seasoning

Directions:

Peel back husks from the corn, remove strings and leave just a few layers of husk on the corn.

Spread butter or margarine over each ear of corn. Sprinkle seasoning lightly over each ear, or to taste. Fold corn husks back over the corn. Wrap in foil.

Place on grill for 25 minutes, turning occasionally. Unwrap foil, peel back husks and enjoy.

Makes 6 servings

Tempura Battered Spring Onions

2-3 Bunches of Spring Onions

Tempura Batter (I prefer Zatarains Onion Ring & Tempura Batter Mix)

Oil

Cut the green stalks off of the onion leaving about an inch at the end.

Slice the onion down the middle to the stalk being careful not to cut all the way through.

Place the onions in ice water & place in the refrigerator for 30 minutes.

Mix the Tempura batter as directed.

Heat the oil to 350 degrees.

Remove the onion from the ice water and drain well.

Dip onions in Tempura mix.

Drop onion into hot oil and fry until golden brown.                                                                                    

Blackened Ling Cod

Heat cast iron skillet at least 10 minutes. (The hotter the better)

Melt 1 ¾ cup unsalted butter in separate pan. Reserve ¾ to serve

with fish. Dip filets in melted butter coating both sides well.

Sprinkle blackening evenly on both sides. Cook quickly over high

heat until underside forms a nice crust (approx. 1 minute). Turn over

and repeat, being careful not to burn.

Serve with butter.

*Tip:

Fried Ptarmigan
 
4 Ptarmigan breasts-cut into finger strips
1 cup of self rising flour
Garlic powder
Black pepper
½ cup soy sauce
Cooking oil


Mix flour, garlic powder & pepper in a bowl.
Dip ptarmigan strips into seasoned flour, then into the soy sauce.
Deep fry strips in cooking oil until golden brown.

Compliments of the Perrin’s-Rainy Pass Lodge
 

HOME | BIOGRAPHY | SPEAKING ENGAGEMENTS | SPORTS COMPLEX | CSONKA GEAR STORE
NORTH TO ALASKA | CONTACT US