Power Bark

Ingredients:

  • 2 Large bananas mashed
  • 2 1/2 cups of oatmeal
  • 1 cup pumpkin Puree
  • 3 tbsp. of molasses
  • 3 tbsp. honey
  • 2 tbsp. canola oil
  • 1 cup whole wheat flour
  • 4 scoops egg white powder or 2 eggs
  • 1/3 cup powdered milk- optional

Directions:

  • Preheat oven to 325
  • Grease pan lightly with Pam
  • bake 1 hour and turn off oven
  • crack door and allow to cool

                  Makes 8-4 servings

 

Learn more about Power Bark by visiting their website.

Wild in the Kitchen: Walleye Cakes

Ingredients
----------------------

  • 3 ½ pounds cooked and flaked
  • 9 oz mayonnaise
  • 2 TBS Garlic chili paste (Sambal Olek)
  • 1/8 cup lemon juice
  • 1 ½ TBS Old Bay seasoning
  • 1 TBS dry mustard powder
  • 2 pasteurized eggs
  • 2 TBS chopped parsley
  • ¾ sleeve saltine crackers (crumbled)
  • ¾ scallions, sliced thin
  • 1 TBS fresh tarragon, chopped
  • 1 tsp sea salt
  • 4 cups Panko bread crumbs
  • 3 oz olive oil or clarified butter for frying

Directions
-------------------

  1. Remove bones and skin from walleye filets, brush with olive oil and bake in a 350 degree oven until cooked through. Remove from oven and let cool. Flake fish into a clean mixing bowl double checking for any bones remaining.
  2. Add remaining ingredients to mixing bowl and gently fold with a rubber spatula to evenly combine being careful to keep the walleye flaky.
  3. Cover with plastic wrap and let rest in refrigerator overnight if possible.
  4. Form walleye mixture into 2 oz cakes and dredge in Panko bread crumbs covering all sides.
  5. Place frying over medium high heat and place approx 6 cakes in pan once hot. Once golden brown flip and repeat on opposite side. Remove from frying pan and place on cookie sheet. Repeat process until all cakes have been browned.
  6. Place cookie sheet in 350 oven and cook until an internal temp of 175 degrees has been reached.
  7. Serve warm with fresh lemon wedges plus some remoulade or your favorite tartar sauce on the side.

Serves 12 (approx. 24, 2 oz cakes)

Wild in the Kitchen: Walleye Hoagies

Hoagie Ingredients
-------------------

  • 1 each  walleye fillet 6/8
  • 2 tablespoons  Ranch salad dressing
  • 3 tablespoons  roasted corn flour mix
  • 1 ounce  clarified butter
  • 2 ounces  Orange & Black Pepper Aioli
  • 1/2 Cup  Grill House Slaw
  • 1 each  Hoagie Roll
  • 1 tbl  Mayonnaise -- for Roll

NOTES : ROASTED CORN FLOUR MIX:

  • 1 cup roasted corn flour
  • 1 cup A-P flour
  • 1 teaspoon Tornado spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper

Directions
-----------------

  1. Remove bones from Walleye filet. Spread walleye filet with ranch dressing.
  2. Dredge in corn flour mix, let sit while your heat the pan, dredge in corn flour mix a secound time.  Ladle clarified butter on griddle, place walleye corn crust down and cook for 3 minutes, tun and cook another 2.
  3. Spread a thin layer of mayonnaise across top & bottom of bun, Brown roll in medium hot pan. Spread bottom of roll generously with Orange & Black Pepper Aioli, place cooked walleye filet on aioli, top with a 1/2 cup of Grill House slaw.

Grill House Slaw Ingredients
----------------------------------------

  • 1/2 Head  Savoy Cabbage -- Grilled & Smoked
  • 1/2  cup  Scallions -- sliced thin.
  • 1/2  cup  carrots -- julienned
  • 1/4  cup  olive oil
  • 1  teaspoon  smoked paprika
  • 2 tablespoons  sherry vinegar
  • 2 teaspoons  dijon Mustard
  • 1/2 teaspoon  celery seeds
  • 1 teaspoon  smoked salt
  • 1/2 teaspoon  garlic- chile paste

Directions
----------------

  1. Cut cabbage head in quarters.  Rub the Savoy Cabbage with olive oil.
  2. Place it over hot coal and grill until light char marks apear, turn over and repeat.
  3. Cool then slice the grilled napa cabbage thin. Toss with scallions and carrots
  4. Whisk together the remaining ingredients to make dressing.
  5. Dress cabbage mix with dressing.
  6. Keep cold until time to build sandwich.

Orange & Black Pepper Aioli Ingredients
-------------------------------------------------------

  • 1 each  egg yolk
  • 2 cloves  garlic -- Crushed w/ salt
  • 1  pinch  kosher salt
  • 1/2  teaspoon  dijon mustard
  • 1/2  each  orange, zest & Juice
  • 1/2 cup  olive oil
  • 1/4  cup  virgin olive oil -- Whisk in to finish
  • 3/8 tablespoon  Black pepper -- Freshly ground

Directions
---------------

  1. Crush garlic with salt in mortar & pestle, to form smooth paste.
  2. In stainless bowl, blend egg yolk and dijon with whisk.
  3. While whisking slowly add olive oil to for an emulsion.
  4. Then add Zest and crushed garlic,  finish with virgin olive oil & orange juice using an wire whisk.
  5. Aioli should be thick and creamy.
  6. Store in cambro. Lable and date. Good for 7 days.