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Garlic and Spice Italian Recipes

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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
Sweet and Spicy Cornish Hens Garlic Mashed Potatoes Onion Relish Accompaniment
Spicy Garlic Soup Garlic Green Beans Caramelized Garlic Vegetables
Minestrone – The Way I Like It Flank Steak
Baked Manicotti
Spaghetti Bolognese Hot Italian Sausage  

Bold Tomato Sauce

1 large yellow onion – chopped
2 or 3 carrots – sliced thinly, then chopped
1 to 2 garlic heads – chopped fine
2 or 3 hot red peppers – chopped
1 tablespoon fresh basil (5 or 6 large leaves) – chopped fine
2 tablespoons fresh oregano – chopped fine
2 tablespoons fresh Italian parsley – chopped fine
1 dash of dried crushed Thyme
pinches of red pepper flakes
salt and pepper
2 tablespoons olive oil
1 6 lb, 4 oz can Hunt's Angela Mia crushed tomatoes
1 28 oz jar Ragu Hearty Parmesan sauce

Heat olive oil in a large heavy stock pot over medium heat. Fry the garlic until just turning light brown. Add onions, red peppers, carrots and the dash of red pepper flakes. Cook until onions are clear, stirring every so often. Add all of the remaining ingredients and bring mixture to boiling, stirring constantly. Reduce heat and simmer several hours. Salt and pepper and hot red pepper to taste.

Serves up to ten hungry fishermen.

Nutritional Facts
( 1 serving, 1-1/3 cups )
Calories 165; Protein 27g; Fat 5g; Cholesterol 5mg; Carbohydrate 27g

Spicy Seafood Marinara

6 to 8 large garlic cloves – chopped fine
2 or 3 hot red peppers – chopped
pinches of red pepper flakes
1 tablespoon fresh basil (5 or 6 large leaves) chopped fine
1 tablespoon fresh oregano – chopped fine
2 tablespoons fresh Italian parsley – chopped fine
2 tablespoons olive oil
1 26 oz jar Barilla Marinara sauce and an
Equivalent amount of Bold Tomato Sauce

2 lbs. raw (uncooked) shrimp, peeled and deveined
1 lb fresh bay scallops or sea scallops
1 lb mussels, in shell, scrubbed, beards removed
1 box frozen squid, thawed, cleaned and cut into 1/4" circles

In a large Dutch oven or stock pot heat olive oil over medium heat. Fry the garlic until just turning brown. Add the shrimp, scallops, squid, hot red peppers, and spices stirring constantly to insure all seafood are covered with the garlic and spice. Add the mussels and the Tomato and Marinara sauces. Bring to a boil. Reduce heat slightly, constantly stirring until the mussels open. (Approx. 10 to 15 minutes). Discard any mussels that do not open. Serve over your favorite pasta.

Serves up to 10 mildly hungry fishermen

Nutritional Facts
( 1 serving )
Calories 325; Protein 40g; Fat 10g; Cholesterol 160mg; Carbohydrate 22g

An Italian Bouillabaisse

The Broth
1/2 cup chopped fresh fennel weed
1/4 cup yellow cornmeal
1 8 oz bottle (1 cup) clam juice
1 medium (3/4 cup) yellow onion – chopped
1 bulb fresh fennel – sliced 1/4 in thick and
separated into rings
2 bay leaves
1 6 oz can tomato paste
1 tablespoon dried basil leaves
2 14 oz cans of chicken broth
1 28 oz can Italian–style tomatoes – cut up
1/2 teaspoon salt and course ground pepper
2 or 3 hot red peppers – chopped fine
2 or 3 pinches red pepper flakes
5 or 6 garlic cloves – chopped fine
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 quart Bold Tomato Sauce
or substitute 1 jar Ragu Hearty Parmesan Sauce

1 lb. fresh raw shrimp – cleaned and deveined
1 lb. swordfish steaks – cut into 1–1/2 in. pieces
1 lb. red snapper fillets – cut as above
1 lb. mussels – in shell and scrubbed
2 8 oz lobster tails – shelled & cut into 1 in. pieces

In a Dutch oven or stock pot, heat the olive oil over medium heat. Fry the garlic until just light brown. Add the onions cook several minutes. Add the remaining ingredients and continue to cook over medium heat, stirring occasionally, until slightly thickened and the flavors are blended (approx. 1 hour 15 to 30 minutes) Meanwhile prepare the seafood leaving tails on shrimp. Scrub the mussels removing the beard and remove lobster shell. Add swordfish, Red Snapper, lobster and mussels to broth. Continue cooking, stirring occasionally, until fish flakes with a fork and mussels open (10 to 15 minutes). Stir in the shrimp. Continue cooking until shrimp turn pink. Remove bay leaves and discard any mussels that do not open. Add red pepper flakes as desired to spice'n the mixture.
Spoon over your favorite pasta (Angel Hair) or just eat it
out of a bowl as the soup de jour.

Will feed 10 very hungry fishermen as the soup de jour only.

Nutritional Facts
( 1 serving )
Calories 400; Protein 48g; Fat 12g; Cholesterol 150mg; Carbohydrate 28g

Sautéed Sea Bass On Bruschetta

3 28 oz cans whole Italian tomatoes, drained, seeded,
and cut into 1/4 in. dice.
1/4 cup cilantro tops – chopped
1 tablespoon freshly chopped basil
3 tablespoons minced shallots
3 garlic cloves – chopped finely
1 teaspoon freshly grated orange zest
3 tablespoons fresh lemon juice
3 tablespoons red-wine vinegar
8 to 10 diagonal 1/4 in. thick slices
fat–free French or Italian bread – toasted
4 tablespoons all purpose flour
2 tablespoons unsalted butter
3 tablespoons fresh orange juice

8 ea 6 to 8 oz. sea bass, flounder, or sole fillets

In a bowl stir together tomatoes, cilantro, shallots, zest, garlic, lemon juice, vinegar, and salt and pepper to taste. Drain mixture in a sieve set over a bowl 10 minutes, reserving liquid, to divide among toasts, spreading to cover. (may be prepared several hours ahead) Season fish with salt and pepper and dredge in flour to coat, shaking off excess. In a large nonstick skillet heat butter over moderately high heat until foam subsides and cook fish 3 minutes on each side, or until just cooked through. Arrange 1 fillet over each Bruschetta and keep warm. Add reserved tomato liquid and orange juice to skillet and boil until reduced to about 1/3 cup. Pour over fish Serve with your choice of vegetable

Serves 8 extremely hungry fishermen only after a large Caesar salad with garlic bread

Nutritional Facts
( 1 serving )
Calories 280; Fat 7g

A Great Pepper Pasta

2 green sweet peppers – quartered and seeded
2 red sweet peppers – quartered and seeded
16 oz. Penne or ziti pasta
10 cloves garlic, cut into thin slices
2 tablespoons olive oil
1 28 oz can Italian style tomatoes – quartered
1 to 2 hot red peppers – chopped
1/3 cup fresh parsley – snipped
3 tablespoons capers – drained
1/3 cup fresh parmesan cheese – shredded

Place green and red peppers in a foil-lined broiler pan. Broil about 5-inches from the heat for 5 to 8 minutes or until skins are blistered and brown. Transfer to a new, small paper bag; close bag and set aside till cool (about 15 minutes). Peel off skins and cut peppers into strips. Cook pasta according to label. Meanwhile, in a large skillet, cook the garlic slices in olive oil until golden brown. With a slotted spoon, remove the garlic from the skillet; set aside. In the same skillet, cook pepper strips, hot peppers and tomatoes in the garlic flavored oil for 1 to 2 minutes. Season with pepper. Stir in parsley and capers. Drain pasta and return it to the hot skillet. Toss together with tomato mixture. Garnish with the garlic slices; sprinkle with parmesan cheese. Add cooked chicken or shrimp for a heartier meal.

Will feed 8 not so hungry fishermen so this is a side dish.

Nutritional Facts
( 1 serving )
Calories 333; Protein 13g; Fat 7g; Cholesterol 7mg; Carbohydrate 54g

Garlic Pepper Chicken Parmesan

Garlic Pepper Chicken Parmesan

2 tablespoons olive oil
6 to 8 garlic cloves – minced
Schilling Garlic Pepper
8 to 10 fresh Roma tomatoes – seeded and
chopped into 1/4 by 3/4–inch pieces
1/3 cup chopped red onion
red wine vinegar – sprinkled
1 8 oz package low fat mozzarella cheese
1 tablespoon freshly chopped parsley
1 quart Bold Tomato Sauce
8 boneless, skinless chicken breasts

Place chopped tomatoes,parsley, and chopped red onions in a bowl. Sprinkle lightly with red wine vinegar, mix thoroughly and set aside. Flatten each chicken breast to 1/3 inch. Put 2 tablespoons of olive oil in a large skillet over medium heat. Place one minced garlic clove per chicken breast into the skillet and fry on each side for 3 or 4 minutes in the minced garlic/oil, coating each side. Sprinkle each breast with the Garlic Pepper and continue to fry until done. Ladle a small amount of tomato sauce onto a plate. Place chicken breast on the sauce and ladle a small amount on top also. Cover with the mozzarella cheese and place under the broiler until the cheese is melted. Top with tomato mixture and serve with pasta or your favorite vegetable.

Serves as a main course for eight fishermen.

Scallops, Tomatoes and Artichokes

1/2 cup green onions – sliced diagonal
1/4 teaspoon salt
1/4 teaspoon white pepper
4 cloves garlic – finely chopped
1 or 2 red hot peppers – chopped
2 tablespoons red wine vinegar or
Balsamic vinegar
1 tablespoon lemon juice
2 9 oz packages frozen artichoke hearts, thawed
and drained, or 2–14 oz cans artichoke hearts,
drained and quartered
2 cups ripe cherry or Roma tomatoes – quartered
If Roma are used seed them
2 cups spinach or romaine – shredded

2 lbs. fresh bay scallops as large as possible
but not the large sea scallops

In a large skillet over medium heat, cook the garlic in the olive oil until lightly brown. Add the scallops, onions, salt, red hot peppers, and white pepper stirring frequently, coating all scallops. Continue until the scallops are fully cooked (white). Stir in the artichoke hearts, tomatoes, red wine vinegar, and the spinach, until the tomatoes are hot and spinach is wilted. Sprinkle with lemon juice. Serve over cooked rice or your favorite pasta as a main dish or use as a vegetable compliment.

I would encourage the substitution of marinated artichoke hearts for an added highly complimentary flavor.

Serves 8 reasonably hungry fisher people as a main course
Nutritional Facts
( 1 serving )
Calories 200; Protein 29g; Fat 5g; Cholesterol 35mg; Carbohydrate 15g

Shrimp Scampi

2 lbs. pealed (leave tail on), deveined raw shrimp
(gulf shrimp are preferable)
6 cloves garlic – minced
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 freshly snipped parsley
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
In a large nonstick fry pan heat the olive oil, seasonings and butter. When hot, add the shrimp and continue frying until the shrimp turn pink. Serve immediately after draining the shrimp in a colander.

Serves 8 to 10 not very hungry fishermen as an appetizer only!

Lasagna - My Way

2 lbs. fresh ground hot Italian sausage
3 or 4 cloves garlic – minced
1–1/2 cups onion – chopped
1 small red hot pepper – finely chopped
1 teaspoon salt
1 tablespoon dried basil – crushed
1 teaspoon dried oregano – crushed
1 tablespoon brown sugar
A pinch of dried Thyme – crushed
1 28 oz can Roma tomatoes (Progresso with/basil)
2 6 oz cans tomato paste
10 lasagna noodles
4 cups fresh Ricotta cheese
3/4 cup freshly grated parmesan or Romano cheese
2 tablespoons dried parsley flakes
3 eggs – beaten
1 teaspoon salt
1/2 teaspoon pepper
24 oz. shredded mozzarella cheese

In a large nonstick fry pan cook the Italian sausage, onion, garlic and red pepper over medium heat until the meat is browned. Spoon off excess fat. Add the seasonings (basil, salt, oregano, thyme, brown sugar), the tomato paste and cut up Roma tomatoes. Simmer uncovered for 30 minutes, stirring occasionally. In the meantime, cook the lasagna noodles in a large amount of boiling salted water until tender. Drain and rinse noodles. Combine the Ricotta and Romano cheeses, eggs, salt and pepper, and dried parsley flakes in a large bowl; mix thoroughly. Place half of the noodles on the bottom of a 13x9x2–inch baking dish. Spread with half of the cheese filling, then add half the meat sauce, top it with 1/3 of the mozzarella cheese. Repeat for the second layer, using the remaining mozzarella cheese. Bake for about 30 minutes at 375°F. Let stand for 20 minutes before cutting in squares.

Makes enough only if the fishermen are already full

Linguine Pesto

2/3 cup packed coarsely chopped fresh basil leaves
1/3 cup grated fresh parmesan cheese
1/3 cup olive, vegetable or garlic flavored grape seed oil
2 tablespoons pine nuts or chopped walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
pinches of ground red pepper (optional)
6 large peeled cloves garlic
1 tablespoon margarine
1 package linguine noodles

Place all ingredients except linguine and margarine in a blender. Cover and
blend on high speed until mixture is uniform consistency. Cook linguine as
directed on the package. Drain and drizzle a little a oil over the linguine.
Toss with the basil mixture and margarine in a large serving platter.
Garnish with freshly grated parmesan cheese.

Makes a nice compliment to any main course

Nutritional Facts
( 1 serving )
Calories 360; Fat 18g; Protein 8g; Cholesterol 5mg; Carbohydrates 39g;

Freshly Baked Focaccia Bread

Ingredients for the Starter
1/2 teaspoon active dry yeast
1/4 cup warm water, 105 to 115°F
1–1/4 cups plus two tablespoons water, room temperature
3–3/4 cups (500 grams) unbleached all purpose flour

Ingredients for the Dough
3/4 teaspoon active dry yeast
1–1/2 cups warm water, 105 to 115°F
7 tablespoons (100 grams) Starter above, for Focaccia
2–1/2 tablespoons extra-virgin olive oil
3–3/4 cups (500 grams) unbleached all-purpose flour
(Use the best stone ground organically grown flour)
1–1/2 teaspoons sea salt
Several strips of your favorite vegetable for topping

For the Starter
Sprinkle the yeast over the warm water in a large mixing bowl. Whisk and let stand until creamy. Stir in the remaining water and flour, mixing with a wooden spoon for about 100 strokes until a sticky dough is formed. Cover it tightly with plastic wrap and let it rise at room temperature for 6 to 24 hours. Cover and refrigerate for up to 4 days or freeze it for later use.

For the Dough
Whisk yeast into the warm water in a large mixing bowl and let stand until creamy about 10 minutes. Chop up or squeeze the starter through your fingers into the bowl and add the olive oil. Combine the flour and salt by hand and stir into the bowl in two additions. Knead on a lightly floured surface for 10 minutes until velvety, moist and slightly sticky.
Place dough in a lightly oiled container, cover tightly and let rise until doubled, about 1–1/2 hours.
Divide the dough into desired pieces and spread each in an oiled pan. Cover with towels and let rise until doubled, about 2 hours. THIRD RISE
AT least 30 minutes before baking preheat the oven to 425°F with a baking stone inside. Dimple the dough with vigor and drizzle it with the olive oil, sprinkle with course sea salt and or freshly ground pepper. Leave for thirty minutes. Just before baking sprinkle the top again with 1/2 teaspoon olive oil and add strips of your favorite vegetable. (red onion, garlic slices, or whatever – DON'T overpopulate). Place the pan(s) directly on the baking stone. Baked for five minutes, then reduce the temperature to 400°F, spraying the oven walls and floor with cold water from a spritzer bottle 3 times within the first 10 minutes. Continue baking (20–25 minutes) until the top and bottom are golden brown. Remove and place on a rack. SERVE with olive oil or a Bruschetta topping

Makes three 9–inch rounds or two thicker 10–inch rounds.

Chicken with Artichokes

1 cup yellow onion – chopped
1/4 cup carrot – chopped
1 cup fresh mushrooms – sliced
1/4 cup sweet green pepper – chopped
4 garlic cloves – chopped fine
1 hot red peppers – chopped
1 tablespoon fresh basil (5 or 6 large leaves) – chopped fine
1 tablespoon fresh oregano – chopped fine
2 tablespoons fresh Italian parsley – chopped fine
pinches – red pepper flakes
dash – of Thyme
1/4 teaspoon crushed fennel (anise)
salt and pepper
2 tablespoons olive oil or grape seed oil
1/4 cup all purpose flour
1/2 cup dry white wine
1 28 oz jar Patsey Marinara Sauce
2 lbs. boneless skinless chicken breasts – quartered
1 14 oz can artichoke hearts – drained & halved

Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook onion, mushrooms, garlic, sweet pepper, carrot, and red pepper until vegetables are tender, but not brown. Remove from skillet. Combine flour, salt and pepper in a medium bowl. Add chicken pieces a few at a time, coating all sides. Cook chicken in remaining hot oil, turning occasionally (use all of the flour). Return vegetables to skillet; add the marinara sauce, artichoke hearts, wine and remaining seasonings (basil, parsley, fennel, etc.). Heat to boiling. Reduce heat and simmer, covered for 30 minutes or until chicken is tender and no pink remains, stirring once or twice. Transfer chicken to serving platter, keep warm. Boil sauce gently, uncovered, for 5 minutes more or until desired consistency. In another pan, cook your favorite pasta or rice. Spoon sauce over the pasta or rice and add the chicken.

Serves up to six hungry fishermen, but only if it has been calm and sunny and lazy day without much calorie burning action.

Nutritional Facts
( 1 serving )
Calories 402; Protein 29g; Fat 13g; Cholesterol 67mg; Carbohydrate 40g

Grilled Swordfish with Tomato-Orange Salsa

Salsa Ingredients
3 oranges, peeled, pith removed, seeded and diced
1–1/2 cups vine ripened, peeled, seeded tomatoes – chopped
1/4 cup red onion – minced
1/4 cup fresh Italian parsley – finely chopped
2 tablespoons fresh orange juice
1 tablespoon garlic – minced
1 tablespoon balsamic or red wine vinegar
1 teaspoon peeled fresh ginger – minced
1/8 teaspoon cayenne pepper

Marinade Ingredients
3/4 cup bottled Teriyaki sauce
2/3 cup dry sherry
2 tablespoons garlic – minced
1 tablespoon peeled fresh ginger – minced
1 teaspoon oriental sesame oil

6 8–oz swordfish steaks (1–inch thick)

For the salsa
Toss all ingredients in a large bowl. Season to taste with salt and pepper. Let stand for at least one hour. (can be prepared hours ahead. Cover and refrigerate, but bring to room before using.)
For the marinade
Combine all of the ingredients in a small saucepan. Bring marinade to boil and set aside to cool. Place swordfish in a single layer in a shallow baking dish and pour the marinade over swordfish; turn to coat evenly. Cover and refrigerate for several hours, turning often. Prepare the charcoal grill, barbecue or broiler with medium-high heat. Remove fish from marinade and grill until opaque in center, about 4 minutes per side. Transfer to a platter and top with salsa!

6 Servings

Nutritional Facts
( 1 serving )
Calories 250; Fat 6g; Protein xxg; Cholesterol 55mg; Carbohydrates xxg;

An Italian Bean Soup

8 ounces dry navy beans
4 cups of water
1 tablespoon imitation bacon bits
1–1/2 cups celery – chopped
1/2 cup carrot – chopped
1/2 cup onion – chopped
2 cloves garlic – minced
1 tablespoon olive oil (or grape seed oil)
6 cups of water
1/2 cup dry white wine
1 tablespoon instant beef bouillon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried tarragon – crushed
1/2 teaspoon dried basil – crushed
1/4 teaspoon black pepper
1 head escarole or spinach – torn
6 plum tomatoes, peeled, seeded and chopped
2 medium potatoes peeled and cubed
1/2 cup ditalini or any tiny tube shaped pasta
1/3 cup tomato juice

Rinse the beans. In a saucepan, combine beans and 4 cups of water. Bring to a boil; reduce heat and simmer for several minutes. Remove from heat, cover and let stand for one hour (or skip boiling water and soak beans overnight in a covered pan. In a Dutch oven, cook celery, carrots, onion, bacon bits and olive oil till vegetables are tender, but not brown. Add 6 cups of water, wine, beans, bouillon crushed red pepper and spices. Bring mixture to a boil; reduce heat, cover and simmer for one hour. Add the escarole, tomatoes, potatoes, ditalini, and tomato juice. Cover and simmer 15 – 20 minutes more or until the potatoes are tender.

Makes 6 Servings

Nutritional Facts
( 1 serving )
Calories 295; Fat 4g; Protein 13g; Cholesterol 1mg; Carbohydrates 51g;

Good For You Pork Medallions with Marsala

24 oz. lean pork tenderloin
4 cups fresh mushrooms – sliced
1 cup beef stock or beef broth
1 cup dry Marsala wine
2 teaspoons brown sugar
2 teaspoons Dijon–style mustard
2 tablespoons small capers
salt and pepper to taste
2 tablespoon cornstarch
4 tablespoons water

Trim any fat from the pork. Cut the tenderloin into 3/4–inch slices. Place between 2 pieces of plastic wrap and pound lightly with a mallet to form 3/8–inch thick medallions. Sprinkle with pepper. Spray an unheated large nonstick skillet with nonstick cooking spray. Over medium heat, add the medallions and cook for about 3 minutes on each side. Remove meat from skillet; cover with foil to keep warm. In the same skillet cook the mushroom for 3 minutes, stirring occasionally to brown slightly. Carefully add the stock, Marsala wine, brown sugar, mustard, and capers. Bring to a boil; reduce heat and simmer uncovered for 5 minutes. In a small bowl, combine the water and cornstarch. Stir into mushroom mixture. Cook and stir till the mixture is thickened and bubbly. Add the pork to the mixture and heat through. Transfer to a serving platter.

Serves up to eight.

Nutritional Facts
( 1 serving )
Calories 246; Protein 23g; Fat 4g; Cholesterol 60mg; Carbohydrate 29g

Penne Pasta Sautéed with white wine,
tomatoes, garlic and red pepper flakes

2 cups Penne Pasta
1 tablespoon olive oil
1 medium onion – cut in half and finely julienned
6 medium tomatoes – peeled, seeded, and chopped
4 cloves garlic – chopped
1 4–oz bottle capers
pinches of red pepper flakes
1 cup dry white wine

Prepare the pasta according to package directions. Meanwhile, in a large Saute' pan under medium heat, cook the onions and garlic until the onions are soft and translucent (Mix in a little wine) (about 5 – 6 minutes). Add the pasta, wine, capers, red pepper flakes and the tomatoes. Saute' until the tomatoes and pasta are thoroughly heated and the tomatoes have created their own sauce, but to long so as to make the tomatoes real mushy. Sample the sauce and add more red pepper flakes if desired. Transfer to a serving platter.

Serves six

Chicken Marsala

12 pieces boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
2 8 oz package mushrooms – sliced thin
3 tablespoons capers plus juice – (optional)
1 bunch scallions, chopped
1/3 cup flour
1 tablespoon sugar (optional)
1 cup dry(or sweet) Marsala wine
1 cup chicken stock
3 tablespoons olive oil
1 or more tablespoons corn starch
2 or more tablespoons water

Prepare the chicken breasts by removing all excess fat. Place between two sheets of waxed or clear plastic wrap and, using a mallet, pound the breast to 3/8–inch flat. Season with salt and pepper and dust lightly with the flour. In a large nonstick skillet, place 1 tablespoon oil and fry as many of the chicken breasts that will fit, without overcrowding. Fry until the chicken is lightly browned on both sides and the meat is not pink. Cover with foil and keep warm. After all chicken is fried, drain any left over oil and add the mushrooms to the skillet. Fry until the mushrooms are browned slightly. Add the Marsala and bring to a boil scrapping up browned bits from the bottom. Add the chicken broth and continue to boil. Slowly add the water/cornstarch while stirring to thicken. Add the capers (optional) and return the chicken to the pan and heat through. Garnish with scallions. Transfer to serving platter.

Serves six, but you better have had a real slow day catching, so as to not develop much of an appetite.

Veal Scaloppini
Lemon Garlic Sauce

Plate of Veal Scaloppini

Up to 1 lb. veal, sliced very thin and pounded
Kosher salt, to taste
Fresh ground pepper, to taste
2 8 oz package mushrooms – sliced thin
2 large shallots – julienned
3 tablespoons capers with juice
3/4 cup flour
1/2 cup beef broth – as required
Pinch ground red pepper(optional)
6 large garlic cloves, pressed
1 lemon – juiced plus pulp
3 tablespoons unsalted butter(or more)
3 tablespoons olive oil plus more if needed
2 tablespoons finely chopped parsley or scallions

Prepare the veal and cut into approximately 4–inch by 6–inch pieces. Pour flour onto a large plate, dredging veal slices with an even but light coating. Heat olive oil (or substitute grape seed oil) in a large skillet over medium-high heat. When hot, add the veal, in batches, without overcrowding and fry each side for 2 to 3 minutes or until golden brown. Add additional oil as necessary. Place veal pieces on a warmed plate and continue until all veal is done. Pour off any excess oil and add butter, shallots and mushrooms to the skillet. Saute' over medium heat for several minutes until slightly browned, scrapping up the browned bits from the bottom. Add the garlic, lemon juice and capers and bring to a boil. Thin the sauce by adding the beef broth or thicken with flour. Transfer the veal to a serving platter and top with the mushroom/garlic/lemon sauce. Season with salt, fresh cracked pepper and sprinkle with parsley or scallions.

Serves eight famished muskie hunters as a main course along with garlic mashed potatoes and a side of garlic and spice pasta.

Nutritional Facts
( 1 serving )
Calories xx; Fat, littleg; Protein, heavyg; Cholesterol xxmg; Carbohydrates OKg;

Sweet and Spicy Butterflied Hens

The Marinade
1 1/2–inch thick peeled sliced ginger root
2 small dried chilies
2 plump shallots – peeled
6 to 8 plump garlic cloves
2 bulbs lemon grass
1 zest of lime and juice plus pulp
1 large fresh orange – juiced plus pulp
3 tablespoons dark soy sauce
1/4 cup hoisin sauce
2 tablespoons dry sherry vinegar
2 teaspoons dark sesame oil
1 teaspoon ground cardamom
2 teaspoons fresh mint – chopped
1 teaspoon ground white pepper
1/4 teaspoon nutmeg – grated
The Stock
2 tablespoons olive oil
2 carrots – each quartered
1 onion – quartered
1 clove
5 cups water
The Garnish
1 bunch scallions – chopped
2 tablespoons fresh cilantro – chopped

The Fouls
4 to 6, 1 to 1–1/4 lb Cornish Hens
Prepare to Butterfly and Marinate Cornish Hens
Remove giblets, rinse Hens and pat dry. Using a sharp knife, carefully butterfly the hens by cutting through backbone on each side without cutting bird in half. Once cuts are made, use your fist to pound bird open. Remove backbone and wing tips and set aside with giblets. In a food processor or blender combine ginger, chilies, shallot, garlic and lemon grass Pulse until fine. Add lime zest and orange and lime juices(including pulp), soy sauces, sherry, sesame oil, cardamom, mint, white pepper and nutmeg. Pulse/blend until a thick sauce is formed. Place hens in a large plastic bag(s). Divide, if necessary, the sauce and pour marinade over the hens. Close bag and shake to coat evenly. Refrigerate for at least 2 and up to 6 hours, turning occasionally.
Meanwhile, make stock
Heat olive oil until hot in a medium-sized skillet. Add reserved giblets, wing tips and backbones, as well as the carrot and onion stuck with a clove. Stir over medium-high heat until browned, 5–8 minutes. Transfer mixture to a saucepan and add water. Cook over high heat until liquid boils; reduce heat and simmer for 1–1/2 hours. Remove solids and discard. Increase heat and briskly simmer until reduced to 1 cup. Chill until needed. Skim off any fat before using.

Get Ready to Bake and Serve
Preheat oven to 425 degrees. Pour all excess marinade into a small bowl. Carefully arrange hens skin side up. Roast for 15 minutes, then baste with some marinade. Continue roasting for 30 minutes more, until hens are fork-tender and crisp. Transfer hens to heated serving plates. Add stock to pan and de glaze over high heat, scrapping loose all browned bits. Cook briskly until sauce has reduced and thickened, about 5 minutes. Spoon sauce over hens, sprinkle with scallions and cilantro and serve.

Add your choice of vegetable, potato and a glass of Chateau Tahbilk Shiraz Gouldburn Valley, Australian wine that bring the best out of a long days fishing Fit For A King; How About a Duke; O.K. a Jester; Well, Maybe Jest or "pheasant".

Garlic Mashed Potatoes

1, 5 lb bag russet potatoes
2 turnips – peeled and diced(optional)
5 to 7 heads garlic – peeled
1, 8 oz package low fat cream
2 tablespoons butter(or substitute)
1 teaspoon salt
1 teaspoon ground white pepper

Wash and scrub the potatoes. Do not peel. Place in a suitable stock pot along with the turnips and peeled garlic cloves(delete garlic here and substitute roasted garlic cloves during mixing, if desired. Cover with water, add the salt and bring to boil until the potatoes are fork tender. Empty the stock pot into a colander and let stand until well drained. Return to the stock pot and whip the potatoes with the wire whisk attachment of an electric hand mixer. Add slightly heated cream and melted butter and mix until smooth. Season with additional salt and pepper to taste. Garnish with parsley.

Makes a Heaping Bunch - more than your everyday side dish. If, and I mean IF, any potatoes are left over, they will make the beginnings of great tasting garlic potato pancakes the next morning. Ahhhhhh! Warms the soul (among other things).

Onion Relish Accompaniment

2, medium red onions – cut into 1–inch pieces
1 medium yellow onion – cut into 1–inch pieces
1 cup leeks – cut into 1/2–inch slices
6 garlic cloves – finely chopped
1 teaspoon mustard seed
1/4 teaspoon coarse salt
1/4 teaspoon coarsely ground pepper
2 tablespoons balsamic or red wine vinegar
2 tablespoons chives – chopped

Place all onion relish ingredients, except the chives in a small skillet. Stir to blend. Fry the onions under medium–high heat, stirring occasionally until the onions are tender about 10 to 15 minutes. Place in serving bowl. Season with additional salt and pepper to taste. Garnish with the chives and sprinkle with additional vinegar. Spice it up with a little ground red pepper

Onion Relish is more than your everyday side dish. It goes well with any grilled meat, fish or fowl. You may find yourself frying up another batch under threat of annihilation from your fishing buddies???

A Spicy Garlic Soup

1, 8 oz package mushrooms – sliced thin
1 bunch scallions – sliced thin, including greens
1 lb medium peeled, deveined and uncooked shrimp
2 heads of garlic – peeled and minced
2 tablespoons all purpose flour
4 14.5 oz cans beef broth
4 cups of water
2 tablespoons butter
2 tablespoons fresh parsley - minced
1 plump shallot – minced
pinches ground red pepper – to taste
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

In a large saucepan, melt the butter and saute' the garlic and shallot until very lightly tan. Stir in the flour until blended. Gradually add the beef broth, water, salt, red pepper, pepper, parsley and mushrooms and bring to a boil. Lower heat and simmer for thirty minutes, or until the mushrooms are cooked. Bring back to a boil, and add the shrimp and scallions. Remove from heat just before it returns to a boil. Season if necessary and ladle into cups and garnish with grated parmesan cheese.

Makes enough so that at least eight fishermen can have a cup to warm those cold, chapped and sore hands just before dinner after a day of fall muskie fishing.

Garlic Green Beans

1–1/2 cups water
1/4 teaspoon salt
1 lb fresh green beans – trimmed
1 cup leeks – cut into 1/4-inch slices
4 garlic cloves – finely chopped
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon coarsely ground pepper
2 tablespoons butter or substitute
1 tablespoon sesame seeds (optional)

In a 10–inch skillet bring water to a full boil and add the beans. Cook over medium heat stirring occasionally, until the beans are crispy tender, about 10 – 15 minutes. Drain. In the same skillet add the leeks and butter. Saute' the leeks until tender crisp about 5 minutes. Add the beans and remaining ingredients and cook over medium heat until the garlic is tender, about 3 minutes. Garnish with the sesame seeds, if desired.

Garlic Green Beans go especially well with fishermen who don't give a damn what they eat as long as it fills the void left by bringing that record-breaker to the boat and then watching it fall back into the water, unlanded.

Caramelized Garlic Vegetables

1 small zucchini – sliced thin crosswise
1 small yellow squash – sliced thin crosswise
1 small yellow onion – julienned
1/2 small red onion – julienned
5 carrot sticks – specially cut
6 to 8 fresh mushrooms, sliced thin
8 cloves garlic – chopped
2 tablespoons extra virgin olive oil
Sprinkle of Red Wine vinegar
2 tablespoons sugar, reserved
1/4 head freshly snipped broccoli
salt and pepper
pinch of cayenne pepper

Prepare the vegetables (carrots should be 1/8" diameter strips), place in a bowl and sprinkle with the sugar. Toss to coat. In a large nonstick fry pan heat the olive oil under medium high heat. When hot, add the onions and carrots, fry for two minutes. Add the remaining vegetables, pinch of cayenne pepper, salt, pepper and remaining sugar to the skillet. Stir from time to time, for six minutes until the onions turn a golden brown and caramelize. Add the garlic and broccoli, sprinkle with the vinegar and cook two more minutes. Remove pan from heat. Divide vegetables evenly on plates and top the vegetables with sautéed garlic scallops and shrimp or your favorite fish. Garnish with Minnesota wild rice and serve immediately.

Serves up to --- BOY --- your guess is as good as mine! The flavor of the dish while cooking can drive a hungry fisher person to scrape everybody else's plate on his.

Serves one for sure!!

Nutritional Facts
( 1 serving )
Calories 320; Fat 10g; Protein 9g; Cholesterol 2mg; Carbohydrates 48g;

Minestrone – The Way I Like It

2 cups chopped turkey meat from
leftover meaty turkey carcass
1/4 cup chicken base
1 bay leaf
10 cups water
3 cans stewed tomatoes, undrained
1,15–1/2 oz can great northern beans
1 small zucchini, sliced thin crosswise
1 small yellow squash, sliced thin crosswise
1 large yellow onion, chopped – about 2 cups
2 large potatoes, peeled, cubed – about 2 cups
1, 9–oz package frozen Italian green beans
2 tablespoons chopped/minced garlic
1 cup broken fettuccini noodles
1 tablespoon dried basil, crumbled
1/4 teaspoon pepper
salt to taste

Combine turkey carcass, chicken base, bay leaf and water in a large stockpot or Dutch oven. Bring to a boil; reduce heat and simmer covered for 1 hour. Remove turkey carcass from broth; cool. Strain broth and return to the stockpot. Remove turkey from the bones and chop turkey – 2 cups. Return to broth. Stir in tomatoes, beans, zucchini, squash, potatoes, onion garlic, basil, salt and pepper. Bring to a boil; reduce heat and simmer for 30 minutes. Stir in broken fettuccini and green beans continue cooking until potatoes and pasta are tender. (About 10 minutes)

Serves up to ten 2 cup servings. The flavor of the soup, while cooking, can drive a hungry fisher person to sample, while it is cooking.
Too much sampling and there won't be enough to go around.

Nutritional Facts
( 1 serving )
Calories 210; Fat 4g; Protein 9g; Cholesterol 2mg; Carbohydrates 25g;

Flank Steak

Plate of Flank Steak Enbrochette
1 or 2 flank steaks – tenderized
1 or 2 hot Italian sausage links – cooked
2 heaping tablespoons garlic – chopped
1 medium yellow onion – chopped
1/2 cup celery – chopped
1 bag unseasoned bread stuffing
1 teaspoon Italian seasoning
1 quart Bold Tomato Sauce
2 tablespoons butter
1 small can beef broth
1 8 oz package of shredded mozzarella
1 4 oz package of sliced mozzarella
1 tablespoon dried basil – crumbled
1/4 teaspoon pepper
salt to taste

The flank(s) should be tenderized both with and against the grain by your butcher. In addition, lightly pound the steak to maximize its area, but not so much as to tear or mangle the meat. Cut a pealed garlic clove in two lengthwise and rub into the meat on both sides. Salt and pepper. Cook the Italian sausage in a large nonstick frying pan. Set aside. Remove any grease and saute' the butter, onions, celery, seasonings and garlic until onions are tender. Add the bread stuffing and saute' until the bread soaked up the liquid, adding beef broth if necessary to completely moisten the stuffing. Spread each flank steak on a suitable surface and cover the surface with mozzarella slices. Evenly spread the stuffing on top the cheese to about 1/2–inch thick. Place a sausage parallel to the "width side" and in combination with the flank steak, roll the sausage up in the flank steak. Fold up the ends and, using small skewers, close each end. Place in a "bread pan" and smother with Bold Tomato sauce or your favorite tomato sauce. Top with mozzarella cheese and bake for 1 hour at 350° F.

One flank steak will serve six famished muskie hunters.

Baked Manicotti

1 package of 16 manicotti shells
8 oz grated parmesan cheese
6 cloves garlic – minced
1 16 oz tub Ricotta cheese
8–12 oz fresh hot Italian bulk sausage
1 heaping tablespoon freshly snipped flat-leaf parsley
1 quart Bold Tomato Sauce
1/4 teaspoon cayenne pepper
16 oz mozzarella cheese – shredded

Cook the manicotti according to package directions. Be careful not to over cook. In a large nonstick fry pan thoroughly cook the sausage, breaking it into small bite–sized pieces – Drain. In a mixing bowl, whisk together the sausage, Ricotta, parmesan cheese, garlic, cayenne pepper, and parsley. Stuff each manicotti shell with the mixture and place in a non stick baking dish. Pour the tomato sauce over the manicotti, and top with the mozzarella cheese. Bake at 350° for 45 minutes, or until the cheese is bubbly.

Serves 8 to 10 muskie hunters that have been slinging bucktails all day without success and need to replenish their energy. Of, course, this dish does nothing for the soul.

Spaghetti Bolognese

1 1 lb package spaghetti
2 lbs lean hamburger
2 lbs hot Italian sausage or pork sausage – bulk
1 large white onion – chopped fine
1 head garlic – chopped fine or minced
1 teaspoon Fennel seed – ground with mortar & pestle
1 teaspoon Schilling Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon Thyme
1 teaspoon salt
1 quart Bold Tomato Sauce



Hot Italian Sausage

8 to 12 spicy fresh Italian sausages
1 each yellow, red and green bell pepper
4 shallots – julienned
2 tablespoons vegetable oil
4 cloves garlic – minced
1/4 teaspoon red pepper flakes
splash red wine vinegar
1/4 cup chopped flat leaf parsley
Salt and pepper

Prick the sausages with a fork on all sides and add to a skillet with 1/4–inch layer of water. Cook, covered for 10 minutes. Discard all but 1/3 of the liquid, then cook the sausages, uncovered for another 10 to 15 minutes or until they are cooked through and brown and golden on all sides. When the sausages are done, remove them and keep warm. Add oil to the same saute' pan. When hot add the pepper strips, shallots and saute' for 8 minutes or until tender. Add the garlic and saute' another half a minute. Do not brown. Add the vinegar and evaporate for a few seconds. Remove from heat and stir in half of the chopped parsley. Season with salt and pepper. Cut sausages on the bias and pile them up in the center of a mound of your favorite pasta. Wreath the sausages with the peppers and garnish with remaining chopped parsley.

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Date Created: May 29, 1996
Last Modified: March 25, 2004
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