Recipes From Members
Lake Michigan Whitefish Chowder
Submitted by Amber Mae Petersen on 2012-10-25
Category: Gluten-Free Dishes
Total Time to Prepare: 30-45 minutes
Submitted by Amber Mae Petersen on 2012-10-25
Category: Gluten-Free Dishes
Total Time to Prepare: 30-45 minutes
Ingredients:
1 lb Whitefish fillets, skinned
5-6 slices apple wood smoked bacon, chopped
1 small onion, minced
3 stalks celery, chopped
2 potatoes cubed
1 cup fish or chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon thyme
2-3 cups whole milk
2 tablespoons sweet rice flour (equal amounts of corn starch can also be used)
Frank’s hot sauce to taste
1 lb Whitefish fillets, skinned
5-6 slices apple wood smoked bacon, chopped
1 small onion, minced
3 stalks celery, chopped
2 potatoes cubed
1 cup fish or chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon thyme
2-3 cups whole milk
2 tablespoons sweet rice flour (equal amounts of corn starch can also be used)
Frank’s hot sauce to taste
Directions:
1). In a large Dutch oven or your favorite soup pot cook the bacon until done. Remove the bacon to cool, leaving bacon grease in bottom of pan.
2). Sauté onions and celery in pan until soft.
3). Add potatoes, broth, salt, thyme and pepper. Cover and cook for roughly 15-20 minutes, or until the potatoes are tender.
4). Stir rice flour into ½ cups of milk until smooth. Add to remaining 1 ½ cups milk and whisk until smooth. Rice flour easily clumps, so you may need to add small amounts of flour to the milk at a time.
5). Add milk to soup pot and stir. Add remaining milk until desired consistency is reached.
6). Lay skinned fillets on top of the chowder, cover and let simmer for 8-10 minutes or until fillets easily break apart. Once fish is cooked, stir until fish is even distributed throughout the soup.
7). Serve warm with a dash of Frank’s hot sauce.
1). In a large Dutch oven or your favorite soup pot cook the bacon until done. Remove the bacon to cool, leaving bacon grease in bottom of pan.
2). Sauté onions and celery in pan until soft.
3). Add potatoes, broth, salt, thyme and pepper. Cover and cook for roughly 15-20 minutes, or until the potatoes are tender.
4). Stir rice flour into ½ cups of milk until smooth. Add to remaining 1 ½ cups milk and whisk until smooth. Rice flour easily clumps, so you may need to add small amounts of flour to the milk at a time.
5). Add milk to soup pot and stir. Add remaining milk until desired consistency is reached.
6). Lay skinned fillets on top of the chowder, cover and let simmer for 8-10 minutes or until fillets easily break apart. Once fish is cooked, stir until fish is even distributed throughout the soup.
7). Serve warm with a dash of Frank’s hot sauce.
Lake Michigan "Scallops"
Submitted by Amber Mae Petersen on 2012-10-25
Category: Appetizers
Total Time to Prepare: 30 minutes
Submitted by Amber Mae Petersen on 2012-10-25
Category: Appetizers
Total Time to Prepare: 30 minutes
Ingredients:
1 lb. Ground Whitefish
10 slices of applewood smoked bacon
1/8 Tsp salt
1/4 Tsp lemon pepper
1/4 c. grated Parmesan cheese
1 c. fresh mushrooms chopped
3 Tbsp chopped green olives
2 Tbsp chopped onion
2 Tbsp chopped sweet pepper
1 Tbsp olive oil
Preheat oven to 350 degrees.
1 lb. Ground Whitefish
10 slices of applewood smoked bacon
1/8 Tsp salt
1/4 Tsp lemon pepper
1/4 c. grated Parmesan cheese
1 c. fresh mushrooms chopped
3 Tbsp chopped green olives
2 Tbsp chopped onion
2 Tbsp chopped sweet pepper
1 Tbsp olive oil
Preheat oven to 350 degrees.
Directions:
1). In a large bowl mix together ground whitefish, seasoning and vegetables. All ingredients should be evenly mixed together.
2). Roll ground whitefish into mock scallops, flattening the top and bottoms of each "scallop" so they will not roll while cooking. The size "scallops" you make will depend on how big you like your scallops.
3). Wrap bacon around the "scallop". You may have to secure the bacon with a wooden toothpick. *** Tip: In taste testing we found that bacon can very easily overpower the taste of whitefish. Choose your bacon carefully avoiding heavily smoked varieties. You can also omit the bacon.
4). On the stove top heat olive oil in oven safe frying pan. Sear the "scallops" on each side for 2-3 minutes. Carefully turn "scallops" with tongs--- the less handling the better. Slide frying pan in to heated oven to finish cooking.
5). Bake in the oven for an additional 5-8 minutes. Time will vary depending on the thickness of your "scallop" and how well done you like your bacon.
1). In a large bowl mix together ground whitefish, seasoning and vegetables. All ingredients should be evenly mixed together.
2). Roll ground whitefish into mock scallops, flattening the top and bottoms of each "scallop" so they will not roll while cooking. The size "scallops" you make will depend on how big you like your scallops.
3). Wrap bacon around the "scallop". You may have to secure the bacon with a wooden toothpick. *** Tip: In taste testing we found that bacon can very easily overpower the taste of whitefish. Choose your bacon carefully avoiding heavily smoked varieties. You can also omit the bacon.
4). On the stove top heat olive oil in oven safe frying pan. Sear the "scallops" on each side for 2-3 minutes. Carefully turn "scallops" with tongs--- the less handling the better. Slide frying pan in to heated oven to finish cooking.
5). Bake in the oven for an additional 5-8 minutes. Time will vary depending on the thickness of your "scallop" and how well done you like your bacon.