Recipes

Season Walleye with salt & pepper.  Bread with flour, eggwash then Ritz Cracker crumbs.

Pan fry Walleye with olive oil.  Place in 350-degree oven while remainder of preparation continues. 

Saute vegetables in garlic butter.  Season with salt & pepper.

Place crab meat on griddle and heat through.

PRESENTATION
Serve on a hot dinner plate.
Place the mashed potatoes at 2:00 position.
Place the sauteed vegetables at 10:00 position. 
Ladle the sauce at 6:00 position.
Top all with the Walleye.
Garnish with crab meat and sliced scallions.

1. Combine vinegar, honey, citrus, sugar, apple jelly and water
2. Simmer on low heat and reduce until a syrupy consistency.
3. Add minced peppers and onions
4. Simmer for five more minutes and cool.

Yield: 1 quart

To prepare the salad base first mix all ingredients for slaw mix and let marinate for ½ hour.

While this is marinating you can prepare the Asian Slaw Dressing. To start, combine the first 5 ingredients listed. Slowly add oil to form an emulsion. Reserve for service.

To prepare the Orange Reduction, combine all ingredients and reduce by ½. Then strain and discard solids.

To prepare the Chili Prawns Rub mix all ingredients well. Rub shrimp with a little olive oil and Chili Rub Mix. Next sear the shrimp in a pan.

Now you can fold the dressing into the slaw mix and place the salad on a plate. Drizzle the plate and salad base with the prepared Orange Reduction. Place seared shrimp on top and you are ready to serve.

Citrus Glaze
1 Cup Orange Juice
1 Cup Lime Juice
1 Cup Lemon Juice
1 Cup Sweet Mirin Cooking Wine

1. Combine all ingredients.
2. Bring to a boil and remove from heat.
3. Once chilled, marinate the fish.
4. After marinating, grill the Wahoo until cooked through.

Mango Papaya Cream
1 Mango
1 Papaya
3/4 Cup Rum
2 cans Coconut Cream
1 quart Heavy Cream
1/4 oz. Vanilla

1. Peel, seed and dice the mango and papaya.
2. Sauté papaya and mango in olive oil until soft.
3. Deglaze the pan with rum and burn off the alcohol.
4. Reduce the liquid by half.
5. Add heavy cream and vanilla.
6. Bring to a boil and then puree.

Sweet Potato Salad
3 Sweet Potatoes
1-1/2 Pineapple, diced
1/2 Red onion
1 pint Cherry tomatoes
1 Anaheim Chili
1 T. Coriander
1 bunch Green onion
1/4 Cup Citrus Glaze (see above)

1. Dive potatoes and toss with coriander and olive oil.
2. Roast in a 350-degree oven until soft.
3. Dice the pineapple.
4. Julienne the red onion and green onion.
5. Fine dice the chili.
6. Toss all ingredients together, saving some green onion to garnish.
7. Add the citrus glaze and season to taste.

Boil the potatoes, strain and let steam dry.

Using a whisk, whip the potatoes and add olive oil to taste.

Add the butter, hot milk and blend until desired consistency is achieved.

Season to taste.

See the 'Cameron's Lake Erie Walleye' recipe for instructions on how to use these potatoes in the presentation of the dish.

One to two servings. Multiply ingredients to increase the servings.

Cooking Tip:
Break down the duck the same way you break down a chicken. In this dish, the duck should be quartered then taken off the breast and thigh bones before cooking.

Jalapeno Chili Glaze
3/4 pounds sliced, unpeeled Granny Smith apples
1 1/2 cups water
1 1/3 cups sugar
1/2 small diced red pepper
6 small diced jalapeno peppers
1/4 minced white onion
1/4 cup cider vinegar
1 1/2 tablespoons honey
1/2 orange zest and juice
1/2 lemon zest and juice

Cook apples in water until soft. Reserve cooking liquid. Push through strainer, but do not mash. Heat reserved apple juice and add one cup of the sugar. Cook until dissolved. In a separate pot, add vinegar, remaining sugar, peppers, and onion. Bring to boil. Add apple juice. Stir in honey and simmer an additional 10 minutes. Remove from heat and add juices and zests. Refrigerate uncovered until cooled.

Veal Stock
4 pounds veal bones
2 1/2 pounds beef bones
4 large diced onion
1 bunch large sliced celery
2 cups tomato paste
2 large diced carrots
2 cup red wine

Heat oven to 350 degrees. Roast the bones in oven at least 2 hours until well browned. Put the bones into a large pan and add vegetables and tomato paste and roast until browned. Deglaze with red wine. Cover with water and bring to a simmer. Allow to simmer 6 to 8 hours, skimming occasionally.

Duck
3 quartered and dressed fresh ducklings
3 tablespoons olive oil
4 cups veal stock
1 teaspoon red pepper flakes
3 bay leaves
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Preheat oven to 350 degrees. Thoroughly wash and pat duck dry. Heat oil in large oven proof skillet and sear skin side down until duck is well browned. Turn duck and continue cooking another 4 to 5 minutes. Add stock, reserving 1/2 cup, and spices to pan, cover, and place in oven for 35 to 40 minutes or until duck is tender. To serve, add 2 cups jalapeno chili glaze and 1/2 cup veal stock to small sauce pan and reduce until it starts to thicken. To serve, drizzle sauce over each portion of duck while the sauce is still warm.

Place milk, half of the sugar and vanilla bean in a sucepan over medium heat.
Combine egg yolks and remaining sugar in a bowl and whisk until light in color. Add the flour and salt
Mix to combine.
When the milk just begins to boil, remove from heat and discard the vanilla bean. Slowly temper thw hot milk into the egg mixture, stirring constantly. Add half of the milk then add all of the egg mix back to saucepan and continue to cook over medium heat. Whisk slowly until mixture boils, add lemon zest and juice, cook until until thickened. Remove from heat and add butter, Strain thru a fine mesh strainer and place in a bowl-set over ice and whisk until mixture cools. Place plastic wrap over surface of the cream-to prevent a crust from forming. Chill and use within 3 days.

For cooler trifle recipe: Mix 3 cups pastry cream with ¼ cup whipped topping to lighten the custard and make it pourable/spreadable.

yields 3 cups

Cooking Tip:
The hardest part of this recipe is figuring out exactly how long it should cook. When done correctly, the top should just be firm to the touch, not be browned or cracked.

Lemon Cream
1 cup half & half
1/2 cup sugar
3 egg yolks
1 lemon, juice and zest

Combine half & half and lemon zest and juice in a small sauce pan and scald. In a large bowl mix sugar and egg yolks until the sugar is dissolved. Add cream mixture to egg mixture. Continue cooking over low heat until mixture just starts to thicken. Remove from heat and cool in a water bath until needed.

Meyer Lemon Gratin
2 pounds cream cheese
1 3/4 cup sugar
2 lemons, juice and zest
1/2 orange, juice and zest
3 egg yolks
1 1/2 teaspoons vanilla
3 egg whites, whipped stiff
3/4 cup heavy cream, whipped
2 teaspoons sour cream
1 cup whipped cream (for garnish)
1 pint red raspberries (for garnish)

Preheat oven to 300 degrees. To prepare six small cups (10 oz. Porcelain soup cups), spray with a vegetable spray, completely coat with sugar, and place them in a baking pan. In a large mixer, combine cream cheese, sugar, and zest of lemons and orange until very smooth. Combine lemon and orange juices, egg yolks, and vanilla. Add to cream cheese mixture. Continue to beat until well blended. Fold in whipped cream and sour cream. Fold in whipped egg whites and gently mix until blended. Ladle about 8 ounces of the mixture into each sugared soup cup and smooth the surface. Fill water bath with 1/2 inch of hot water, being careful not to spill any water into the filled cups. Bake in the oven at 300 degrees for 30 minutes. Turn heat down to 225 degrees and continue baking for 3 1/2 hours. They should be slightly firm to the touch, but not browned or cracked. Remove from the water bath and let cool overnight. To serve, run spatula around edge of cup, separating the mixture from the side, and place upside down on serving plate. Serve with Lemon Cream. Top with whipped cream and 3-4 raspberries.

Roast and grind peppercorns.

Reduce wine and clam stock with pepper and shallots by half.

Add heavy cream and bring to a simmer. Add garlic puree and slurry to thicken.

Add Tabasco sauce, lemon juice and salt as needed.

If making ahead, chill the finished sauce in an ice bath, refrigerate.

Makes 2-1/2 cups.

MAIN RECIPE, ingredients
Peeled & Deveined 16/20 shrimp in Cajun dust, 7 pieces
Goat Cheese Grits, 3 ounces
Broccolini, 2 ounces
Shrimp Gravy, 3 ounces
Goat Cheese, 1 Tablespoon
Diced Tomato, 1 Tablespoon

Goat Cheese Grits, ingredients:
Instant Grits, 1 cup
Clam juice, 2 cups
Water, 2 cups
Goat Cheese, 2 ounces
Garlic butter, 4 ounces

Shrimp Gravy, ingredients:
Onions, diced, 1/2 cup
Garlic, shopped, 1/4 cup
Bay leaves, 2 leaves
Shrimp Shells, 1 quart
Lemons, peeled and cut in half, 3
Creole seasoning, 2 Tablespoons
Worcestershire, 1 cup
Water, 1 quart
White Wine, 1/2 cup
Heavy Cream 1 quart
Butter, 1 stick

Creole Seasoning, ingredients:
Paprika, 1/4 cup + 1 Tablespoon
Kosher Salt, 1/4 cup
Garlic Powder, 1/4 cup
Black Pepper, freshly ground, 2 Tablespoons
Cayenne, 2 Tablespoons
Dried Oregano, 2 Tablespoons
Dried Thyme, 2 Tablespoons

1. Saute seasoned shrimp in oil
2. Deglaze the pan with shrimp gravy and reserve
3. Heat broccolini with garlic butter
4. Place grits on the lefthand side of an oval platter
5. Shingle the shrimp on the top of the bed of grits
6. Pour sauces next to grits on the righthand side of the platter
7. Place broccolini on top of the gravy
8. Garnish with goat cheese, tomato and scallions

Goat Cheese Grits, directions:
1. Bring clam juice, watter and grits to a boil; stir well
2. Reduce heat and allow grits to cook
3. Finish grits with cheese and butter

Shrimp Gravy, directions:
1. Saute onions and garlic with bay leaves
2. Add shrimp shells and Creole seasoning
3. Add lemons and deglaze with remaining liquids
4. Reduce stock down by 3/4
5. Strain mixture through a chinoise and return to heat
6. Reduce strained stock down to a thick base
7. Add BBQ base to the heavy cream and bring to a simmer
8. Finish sauce with butter, adjust seasonings

Creole Seasoning, directions:
1. Combine all ingredients and mix well
2. Store in an airtight container