Side Dish Recipes
Spicy Goose Stew
The jalapeno pepper adds the spicy component to this recipe. If you prefer a stew without the heat, don’t add the pepper. Serve with warm, crusty bread and a good glass of zinfandel.
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Fred Hall Smoked Lemon-Herb Fish Pate
For all of you Fred Hall show goers. The fish is first brined, then smoked in a Camp Chef Smoke Vault at 200 degrees for 1 – 2 hours, depending on the type and thickness of the fish. If your smoked fish is alredy on the salty side, you may not need to add additional…
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Bloody Mary Rockfish
It’s just spicy enough and a little tomatoey. Serve on a bed of rice, wrapped up in a warm flour tortilla or crispy corn tortilla for fish tacos. In a pinch, you can use prepared bloody Mary mix and olive oil.
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Camp Chef Grilled Avocado with Black Bean and Corn Salsa
Camp Chef’s Steve McGrath prepared this recipe with Leysath on the HuntFishCook TV show. Thanks, Steve! Watch the video below. And you can see many past clips of The Sporting Chef TV on my YouTube channel or on CarbonTV. [youtube width=”600″ height=”360″ video_id=”UqGThQyUu7w”]
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Grilled Spicy Albacore Tuna with Creamy Avocado Vinaigrette
You’ll need a food processor for this tuna recipe. I like my tuna steak medium to medium-rare in the middle – you just want to sear it. Thanks to Dave Dolan for recovering this one from the Sporting Chef archives.
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Fried Bluegill with Remoulade Sauce
Of course, you don’t necessarily need a mess of bluegill to make this recipe work. Any small freshwater fish – shellcracker, sunfish, etc. is great fro frying. Don’t overdo the batter. Keep the coating light so that you can still taste the delicate fish. Keep the fish ice cold until just before they go into…
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Corned Venison Hash
This recipe works with any type of corned game. You can find a corned venison recipe HERE. I like to top it with a pair of over-easy eggs and a splash of hot sauce. And if your venison isn’t already “corned,” my friend Hank Shaw has an easy tutorial of how to corn venison on…
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Smoked Wild Turkey Lettuce Cups
While you can prepare this recipe with raw, not smoke-flavored wild turkey breast fillets, a mild smoke really does make it mo betta. We soaked our turkey breasts in a brine of 1 quart water, 1/4 cup garlic salt.
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Cedar Plank Salmon with Lemon Mint Pesto
This is a 2nd Place Winner Del Mar recipe from Greg Smith, Oceanside California. Be sure to soak cedar plank in salted water for 2 hours, then drain. Then after seasoning, lay the salmon (on what was skin-side down) on the cedar plank to cook. I always cook on indirect heat, but you can cook on…
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