Oh so yummy and all pulled together in 30 minutes or less: Striped Bass – Axed Style and Dove Deli-ght. Thanks Charlie and Cheryl Burchfield for sharing your winning secrets.
Oh so yummy and all pulled together in 30 minutes or less: Striped Bass – Axed Style and Dove Deli-ght. Thanks Charlie and Cheryl Burchfield for sharing your winning secrets.
STRIPED BASS – AXED STYLE
Ingredients:
Striped bass filets
Cracker crumbs
Cayenne pepper
Cider vinegar
Olive oil
Potato(s)
Liquid from a jar of olives
Okra
Tomatoes
15 minutes before cooking marinate the fish in Cider Vinegar.
Potatoes
Use as many potatoes as needed.
Cut whole potatoes length wise in eights.
Place potatoes in a hot Camp Chef fry pan coated with olive oil.
Add: half cup of diced tomatoes.
Add: cayenne pepper to taste – go light
Add: Pepper to taste – use plenty
Add: One or two okra sliced – about 2/3 inches thick
Maintain enough olive oil in the pan while cooking to keep potatoes from sticking.
After several minutes of cooking drizzle ¼ cup of Cider vinegar over the potatoes, and stir. When the vinegar cooks off, the frying pan heat can be cut back.
Total cooking time for the potatoes is about 20-25 minutes
As the potatoes are cooking prepare the bread.
Bruschetta
Slice Italian bread – thickness to your liking
Warm the bread. Once the bread begins to toast add sliced tomatoes that have been drained, garnish with garlic and shredded cheese.
Striped Bass Fillets
Place a generous portion of cracker crumbs in a mixing bowl.
Add: Cayenne pepper to taste.
Shred the rind of a lemon and orange into ¾ to 1 inch strips.
Drain the fillets of the cider vinegar then place individual strips in the breading mix, coat both sides. Drizzle olive oil over the top of each fillet(s). Place fish on the griddle. On the top side of the fillets that are cooking make sure the fish is completely breaded, then drizzle with olive oil, next lightly sprinkle the shredded lemon and orange rind on top the fillets and drizzle with olive oil.
Use medium to medium/high heat. Cooking time for the fish is about 3-4 minutes, and the other side 2-3 minutes. Before turning the fish be sure the cracker crumbs have turned a golden brown. The second side will require less cooking time. Do not over cook.
Salt can be added to taste but is not generally needed with inclusion of the products that are used in the recipe.
Cooking time, start to finish under 30 minutes.
WILD DOVE DELI-GHT
Ingredients:
Dove Breasts
Cracker crumbs
Mushrooms
Celery
Carrots
Tomatoes
Olives
Green Beans
Olive Oil
Liquid from a jar of olives
Egg
Vegetables
Heat olive oil in a Camp Chef fry pan.
As the oil heats shave the outside skin of a carrot into the oil with the edge of a knife
Slice the ends off green beans, cut the pieces length wise.
Cut celery, carrots, and mushrooms into thin pieces on the diagonal.
Add the vegetables to hot oil.
While cooking stir and add 2 TBSP of liquid from a jar of olives.
When soft removed the vegetables, drain, and keep warm.
Dove Breasts
In a mixing bowl combine:
Cracker crumbs
1 egg
Add only enough milk to the semi dry mix to hold the combined ingredients together.
Remove the breast meat from the bone, trim as needed.
Bread the doves and add them to the hot oil used to cook the vegetables.
Cook on high heat until the breading turns golden brown, then turn and do the same with the other side.
Do not over cook.
Remove from the heat.
Cut Tomatoes wedges, remove the pimentos from several olives, and garnish the tomatoes with sliced olives, add the pimentos.
Chop the leaves of the celery, sprinkle over the dish, and serve.
Cooking time, start to finish 20-25 30 minutes.
“The dishes provided are just plain home cooking from the mountains of North Central Pennsylvania,” Charlie said.
Cheryl & Charlie Burchfield
327 S. Highland St.
DuBois, PA 15801