Side Dish Recipes
How to Fillet a Fish
I’m filleting a 30-kb Yellowtail from Catalina Offshore Products. A sharp knife is imperative! Check out Work Sharp’s line of sharpeners for a variety of tools to keep your knives sharp. Oh, and if you are filleting the fish and it smells bad, don’t eat it. [youtube width=”600″ height=”400″ video_id=”hEajLTDO5CU”]
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How to Grill Shrimp and Shellfish Using Camp Chef Grill Pan
Some people are confused on how long to cook shellfish. Shrimp has an automatic “pop-up” timer as they turn pink when ready. Today I show how to grill shrimp and scallops on Camp Chef’s Grill Pan. I’m using a variety of seasonings, including Hi-Mountain’s Gourmet Western Fish Seasoning. [youtube width=”600″ height=”400″ video_id=”Q4xCN-02Dj0″]
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How to Grill Yellowtail on Camp Chef Grill Pan AND Grill Box
I started with a 30 pound yellowtail from Catalina Offshore Products and show you how to grill it in a Camp Chef Grill Pan AND their Grill Box. Note that I’m using Hi-Mountain Gourmet Fish Western Style Seasoning.
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How to Bake Fish in Camp Chef Pizza Oven
Scott shows how to bake fish utilizing Camp Chef’s pizza oven. Its not just for pizzas! [youtube width=”600″ height=”400″ video_id=”OBQp8EXBmKk”]
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Chorizo Tostadas with Cabbage Slaw
This little number is from Susie Jimenez, who was the runner-up on a recent season of Food Network Star. Susie is kind enough to join the Sporting Friends team this season on The Sporting Chef show. Here’s her Chorizo Tostadas where she used elk as the wild game to make the chorizo sausage. And of…
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Frog Legs Cocktail
I stumbled onto this recipe as I was cooking frog legs for a large group and they cooked too long – resulting in the meat falling off the bones. So I improvised and created this cold frog leg cocktail – very much like a shrimp or crab cocktail – especially if you add the Old Bay…
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Camp Chef – Built to Last
Twenty years later and it still works great. Camp Chef’s Pro-60 Stove has endured the tests of time and continues to provide powerful, portable and versatile cooking options for the outdoors.
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Stuffed Boneless Quail
The key is brining!! Brine for 2-3 hours in saltwater to remove blood/gamey taste.
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Marinated Bear Backstraps
We are invited into Jana Waller’s kitchen!! Watch Jana on SkullBound TV on Sportsman [youtube width=”600″ height=”400″ video_id=”aYy7V7Q1MxM”]
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