Place flour, paprika, cayenne pepper, salt, thyme, basil, onion powder, and garlic powder into another sealable bag and shake to blend. Blend Dijon mustard with bourbon and honey. Set aside. Remove strips from marinade and shake off excess liquid. Place strips into bag with seasoned flour and shake to coat.... more »
Pike is delicious, but can be a challenge to clean, due to its bones. Taking time to remove them is well worthwhile. This recipe is great if you end up with different-sized fillets, since they're cooked in a broth.... more »
Cioppino, a traditional Italian fish stew created in the 1800s, is normally made from the fresh catch of the day, with clams, crab, scallops, squid, and shrimp added. This adaptation allows for winter in Ontario. The base fish is whitefish, then canned clams and frozen shrimp are... more »
Once or twice a year I treat myself to a trip to the St. Lawrence Market in Toronto on a Saturday. Every corner is crammed with interesting sights, smells, and tastes. On the second floor, squished into a tiny walk-through from one aisle to the next, is a mustard shop... more »
After a successful moose hunt, I usually host a group dinner. The feast includes, of course, a large moose roast. I truly enjoy having everyone over, but secretly look forward to the next day's dinner when just the two of us can enjoy a hearty bowl of moose barley soup.... more »
This is a breakfast recipe, but with a salad it would make a nice dinner. I add spice to my liking, so go ahead, play with this recipe and make it your own specialty.... more »
Summer is a great time to use up all of the meat from the last hunting season and make room in the freezer for the next season's bounty. Normally, at the bottom of my freezer, there's some ground game or sausage. This recipe will work well with either.... more »
Grilling salmon on a cedar plank is common, but what about bass? Fattier fish such as salmon and trout plank well because their fillets are firm. Bass is softer and has a lighter taste, but is still a treat when planked.Select mild wood such as maple or oak for a plank... more »
I find cooking just for two difficult. I always end up with enough for three or four, no matter how good my intentions. I managed to make just enough for two, thanks to only having one fish.... more »
