FWJ features “Chris’ Kitchen:  A collection of recipes that a regular guy can deliver!

Seafood Pasta in Wine and Garlic Sauce – Episode 51

1 lb of seafood (Costco or Trader Joe’s seafood mix is a good choice)
Decent bottle of Pinot Grigio (no 2 buck Chuck)
Clove of fresh garlic
Fresh Parsley
Parmesan or asiago cheese
16 oz. of ooked pasta of your choice

Timing is everything with this one!  Mince garlic and add to sauce pan with butter.  Saute garlic in butter for about three minutes.  Add 1/2 of wine and boil down for about three minutes.  Add seafood and stir. Cooking time will vary depending on the type of fish, but the frozen seafood from TJs will take about three to four minutes.  The last step is to toss in the cooked pasta and stir for a couple of minutes.  Remove from pan into serving dish and top with fresh parsley and freshly grated parmesan.  Make sure to drink the rest of the Pino!

Chris’ Spring Rolls – Episode 42

Lay out ingredients: Shredded carrots, fresh mint, cilantro, cooked cellophane noodles, cooked and diced shrimp.
Soak spring roll wrapper in warm water for 15 seconds then place on a dish cloth
Place ingredients on wrapper and roll up – think burrito
Put rolls in fridge for one hour then serve with sauce of your choice
Trader Joes sells a nice peanut satay sauce

Chris’ Dirty Martini – Episode 36

Place ice in a martini glass to cool it down
Pour 1.5 oz ‘good’ vodka in martini shaker
2 tsp olive juice
A splash dry vermouth
Transfer ice from glass to shaker
Shake until you can barely hold the shaker
Then pour the liquid into the martini glass
There should be a tiny layer of ice on the drink
Add a couple stuffed olives

Chris’ Humble Scallops and Potatoes – Episode 35

Sear Scallops in pan with butter and minced garlic. Add add paprika, lemon juice, salt and pepper. Cook four minutes per side.
Serve with a side of small red potatoes. Place them in a glass pan. Mix rosemary, thyme, oregano with olive oil and pour the mixture over potatoes. Roast in oven at 375.
Serve with a nice white wine.

Chris’ Cuban Mojito – Episode 34

Fresh mint
Rum 2 oz
Club Soda 2 oz
Sugar
Squeeze in 1/2 lime

Joes’ Breakfast Bagel Sandwich – Episode 29

Toasted Bagel (Joe says: day old, heavy grain, onion, whatever you like)
1 fried egg
1 slice cheese (remove plastic first)
1 slice of bacon or sausage patty (or both)
The trick is to wrap each sandwich in foil. Make up several sandwiches at one time and take them with you on a fishing trip. Fill up the cooler. When you’re hungry, they will taste damn fine. They can be eaten cold or reheated in the oven, engine block, dashboard, your armpit, or inside your waders. Neoprenes take less time. Allow more time when wearing breathables.

Chris’ Camping Curry – Episode 28

1 lbs hamburger (Naomi says: grass fed beef 99% lean. Chris says: regular 76% lean)
3-4 celery stalks
chopped carrots
1/2 onion chopped
2 tbs Patak’s curry paste
Brown hamburger, saute celery, carrots and onions. Mix in curry paste and 2 tbs water or chicken broth. Serve over white rice.

 

Chris’ Taco Mix – Episode 27

2 tbs chili powder
1 1/2 tsp cumin
1 tsp oregano
1/2 tsp chili flakes
1 tsp paprika
Cook into 2 lbs hamburger and serve with cilantro, avacado, aged cheddar and lime flavored corn tortillas.

Chris’ Red Beans and Rice – Episode 25

Red kidney beans
White rice
Smoked or Cajun sausage
Celery
Carrots
Onion
3-4 tbs Cajun seasoning or red pepper flakes
2-3 tsp cumin
Cook rice, brown sliced sausage, saute celery, onions and carrots, add in other ingredients and cook for 45 minutes.

Pete’s Brats – Episode 23

Bratwurst recipe submitted by Pete Mathison. Slice an onion, saute in butter until translucent. Add a beer. Add a bunch of water, bring to a boil. Cook brats on grill – just brown the outside, don’t worry about cooking them all the way through. Drop brats in beer water mix- simmer for a while. 10 minutes is probably enough but they can stay there as long as you want.

Smoked Trout – Episode 20

Brine:
1 qt water
1/2 cup sea salt
1/2 cup brown suger
1 tbs lemon juice
1/2 cup maple syrup.
Adjust brine for larger batches keeping 1:1 ratio of salt and sugar.
Soak fish in brine overnight for at least 12 hours. Lay out fish, pat dry and let air dry for 1 hour. Smoke on grill or smoker for 11/2- 2 hours. Add smoking wood chips, apple or hickory to coals.


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