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Annual Fishing Trip Recipes
For Garlic and Spice

The Keeper of Garlic and Spice

Our annual spring fishing trips started out innocent enough. We went to the cabin to fish, not eat. Fishing and eating were totally different concepts, as far as we were concerned. We ate to eliminate the hunger pains after a hard days fishing - Chile, beans, deep fried onion rings, hot dogs, hamburgers, french fries, steak, pastries/donuts, eggs, bacon, deep fried fish, etc. High fiber cereals/breads, fruit, vegetables, salads were just not served, nor did anyone care.

Although interesting concepts, fat and cholesterol were just words in the early 80's. Studies linking fat and cholesterol to heart disease were not yet completed or in preliminary stages and nutritional labeling of products! Absurd! We were young and unconcerned. The more grease and fat, the better food tasted.

I'm not sure when, but sometime during the middle 80's it became "posh" to consume vast quantities of raw white onions – at least for some – well actually only one. That tradition is still among the group, but have noticed a diminished capacity for such frenzied feeding as the palate for gourmet' food has increased (This past spring trip I actually brought home two whole white onions!).

I believe it was my first trip to Grindstone, in 1988, when I introduced the group to the concept of the bacon/lettuce/tomato sandwich. I'd had a bumper crop of beef steak tomatoes that year. You know – where a single slice fills the entire slice of bread. There's nothing like the taste of fresh, right off of the vine tomatoes - just nothing can compare - not even hydroponically grown tomatoes. Couple the juicy tomato with Miracle Whip (nothing else will do) and it's a taste to die for. It has become a tradition, but one that is slowly fading, among some, however (low fat turkey bacon sucks).

Things kind of bounced along for a few more years. The perch fish fry replaced the walleye fry as the group went to catch and release. We'd discovered that Miracle Whip mixed with slightly less than an equal amount of sweet pickle relish, complimented the fried fish nicely. And a few healthier foods hit the table, upon occasion, as some of us realized we are not immortal. You'd see some fruit, cereals and low fat foods, albeit, not very much.

I believe it was in 1992, our tenth anniversary, when the walleyes weren't biting one evening, a particular member of the group (he shall remain nameless) decided he wanted to go back to the cabin and eat onions and Chile, while the rest of us (tired of onions and Chile) wanted to go to Patrick's, in Longville. As I recall a small tête-à-tête erupted into a full blown, "in your face", about the dinner accommodations. Needless to say Patrick's won. Up until that point, however, I can't remember ever eating in town! Although town was only a 10 minute boat ride away!

But I do remember how good it tasted. How nice it was to just sit and enjoy the ambiance. And the fish "stories" of the day, that ensued after several rounds of drinks. I also remember thinking that we should plan on doing this at LEAST once every spring trip. After all, we had a whole year to do the financial planning.

Shortly thereafter, I began to experiment with gourmet' cooking. The Olive Garden restaurant chain began to spark my palate for garlic and Italian cuisine. And I'd always had a hankering for spicy Chinese foods. Not your ordinary spice but SPICE! And I've always liked to cook steaks/chicken and such on the charcoal grill, despite the reports that charcoal grilling is hazardous to your health.

Take Away The Fat/Cholesterol/Bacon/Miracle Whip!
But Don't Take Away The Charcoal Grill

(Although I'm left with little to grill!!!!!!)

The following year, after experimenting with various recipes out of cookbooks I'd bought, as well as magazines, I was ready to spring upon the group, a garlic and spice feast - at least for two evening meals - on my own nickel - just to be on the safe side. I didn't want anyone to complain about the rotten food I prepared and they've just eaten and paid for. And if things didn't work out, there was always Patrick's. It wouldn't cost ME that much!

Well, needless to say, despite the little extra time it may have taken from our fishing schedule, It was a success! I was relieved that it went over so well. And I continued to improve the taste and spice.

The following year went even better. More garlic and more spice. As I recall that year, the olive oil got a little hot. And as the seven or eight minced garlic cloves hit the hot oil - well - the garlic turned brown instantly. And an aroma rose from the pan in a thick cloud. Within minutes the cloud spread throughout the cabin, causing eyes to water, and windows to open. Some chose to evacuate for a while. Clearly the U.S. Military has missed an excellent weapon.

I changed the menu a little on the next trip. Choosing spicy Chinese instead of Italian. BIG MISTAKE. A Wok is not the cooking pot to feed eight hungry fishermen at once. It consumed more than a little of the fishing "night bite" that you may have heard of on Woman Lake in the stories. However, I got nothing but raves for the garlic and spice. In my opinion, Chinese, done right, does garlic and spice about as well as any cuisine (need more than one Wok). Freshly grated ginger root can be a real eye opener! Almost as good as freshly grated horseradish root!

Annual fall fishing trips during this early garlic beginning focused on the mighty muskie. For whatever reason, we decided that Eagle Lake, Ontario was the place to catch a muskie, from all that we have heard at sports shows as well as Mr. Bob Mehsikomers presentations (pro-Muskie fisherman of TV's, "Simply Fishing"). Osbourne Bay, and in particular Century Lodge, was right in the middle of the "action", unlike the North Shore resorts and it offered a complete package – bed, maid service and 3 squares. Just bring your body and your gear (boat optional). Unfortunately, no garlic and spice meant no mighty muskie. The last year we went "up north" (1995) as a group, a massive cold front came roaring through and not even the walleyes were biting - Shore lunch consisted of cold spam and bread. That cured us all since the "up north" Fall weather can be so unpredictable. The following Fall we went closer to home with plenty of garlic and spice. Here's the story about that trip.

In celebration of the Spring and Fall garlic feasts, several years ago we started a midwinter (January) garlic feast to prepare our bodies for the massive amounts we will consume in the spring and fall. We have found out that you must train your body to accept this quantity, periodically, just like any athlete has to train his body. The first midwinter feast came and went without much fanfare – lots of garlic, red peppers, wine and plenty of beer. The second midwinter feast made it an annual affair. Attendance increased as the success of the first midwinter feast spread. More wine, beer, congenial conversations? And plenty of garlic and spice hi-lited the Second Annual Midwinter Feast. If and when we have the third annual midwinter garlic feast, you can bet on Chinese (We don't ice fish!). Unfortunately a vote was taken and Italian won for the Third Annual Midwinter Feast.

The Fourth Annual Midwinter Feast was besieged by mass confusion, missing persons, scheduling conflicts and miscommunication. Once again, one nameless individual was responsible for most of the haphazard manner of the planning. Hence, it was designated as the Fourth Annual Midwinter Mini-Feast, was only attended by five and doesn't deserve any more attention.

About this time I heard of Dr. Atkins and his much taunted low carbohydrate diet. He has caused and is causing quite a stir among nutritionists. What a simple plan. Just eat all of things that I couldn't eat before except carbohydrates. Then I began to figure out just what NO carbohydrates meant. No bread, cereals, sugar, ice cream, potatoes, french fries – just your good old fashioned eggs and bacon - pure protein - the good things? High in fat? YES – I felt right at home. I was tired of poor tasting low fat food. Besides, my doctor told me that my Triglicerides were borderline diabetic.

Reports indicated that a diet high in protein actually lowered cholesterol – or at least did not significantly increase it. And no carbohydrate meant less sugars in the blood stream. And the pancreas didn't have to produce as much insulin, extending its (and mine) lifetime. I'm sold. As a result the Sixth Annual Midwinter Feast (The Millennium Feast) stressed meat.

The following recipes are either my own concoctions or are derivations of recipes I've found in magazines, books and cookbooks. All have been modified slightly to protect the original chef from excess garlic and spice and/or the use of lower fat or nonfat, heart healthy, ingredients. Almost all have been (or will be) sampled in one form or another by various members the fishing group as well as most of my neighbors when I host a Neighborhood Christmas Dinner. Enjoy!

To Be Continued Always.

Menus Available For All Events

1996 Midwinter Feast 1996 spring menu 1996 fall menu
1997 Midwinter Feast 1997 spring menu 1997 fall menu
1998 Midwinter Mini-Feast 1998 spring menu 1998 fall menu
1999 Midwinter Feast 1999 spring menu
Millennium Midwinter Feast 2000 spring menu
2001 Midwinter Feast 2001 spring menu
2002 Midwinter Feast 2002 spring menu
2003 Midwinter Feast

Recipe Index



Bold Tomato Sauce Spicy Seafood Marinara An Italian Bouillabaisse
Sautéed Sea Bass On Bruschetta A Great Pepper Pasta Garlic Pepper Chicken Parmesan
Scallops, Tomatoes and Artichokes Shrimp Scampi Lasagna - My Way
Linguine Pesto Freshly Baked Focaccia Chicken with Artichokes
Grilled Swordfish Salsa An Italian Bean Soup Pork Medallions with Marsala
Sautéed Penne Pasta & Things Chicken Marsala Veal Scaloppini, Lemon/Caper Sauce
Sweet and Spicy Butterflied Hens Garlic Mashed Potatoes Onion Relish Accompaniment
Spicy Garlic Soup, Shrimp/Scallions Garlic Green Beans Caramelized Garlic Vegetables
Minestrone - The Way I Like It Flank Steak
Baked Manicotti
Spaghetti Bolognese Hot Italian Sausage



Sichuan Chicken and Vegetables Sichuan Stir-fried Beef Beef and Leeks in Spicy Chili Sauce
Sichuan Cashew Chicken Spicy Vegetable Stir-fry Spicy Chinese Chicken Fettuccine
Red Onion Salsa Spicy Garlic/Ginger Fish Sauce (next)



Tomato/Anchovy/Garlic Crostini Marinated Tomatoes & Mozzarella Onion Tartlets
Plainly Good Bruschetta Mussels Marinara Seafood Cocktail
Fried Clams Endive Leaves with Artichoke Caviar Italian Style Marinated Shrimp and Artichokes
Cooked Shrimp with Cocktail Sauce Roasted Garlic Heads Crab Dip with Pita Bread
Crab Salad Fish Fritters Crab Cakes
Baked Shrimp Delight Sautéed Green Lipped Mussels Fried Calamari Delight

Prime Rib Roast
An All-Around Favorite

Stuffed Filet of Sole New England Clam Chowder A Hearty Vegetable Soup
Savory & Spicy BBQ Baby Back Ribs Garlic Roast Beef Garlic Roast Beef Sandwiches
Spicy Western Beans White Surprise Chili Baked Salmon with Dill Sauce
Crispy Corn Relish Fresh Baked Cinnamon Rolls Baked Garlic Chicken
Garlic Beef Tenderloin A Savory Gravy Spicy Seafood Gumbo
Simply Great Sloppy Joe's Crab Stuffed Chicken Seafood Salad



Crêpe's Suzette Apple Crisp Peach Cobbler


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Date Created: May 29, 1996
Last Modified: March 22, 2004
©Copyright 1996-2004