The Weston “Earth to Table” Series Presents – Eastern Shore “Fish” and Chips

The basic premise of The Weston “Earth to Table” Series is that our team of hunters, anglers, foragers and micro-farmers are out in the field taking part in a hands-on experience with the foods that we will be using in this series. All of our proteins have been harvested or raised by one of our team members and the vegetable portions have either been found, grown or purchased from one of our many local farmer’s markets.

By approaching food from this angle we hope to promote the consumption of locally sourced items and provide outdoorsmen/outdoorswomen with another option for preparing wild game and food from the surrounding area.

In addition to this article, you will be able to view a video of the preparation of this dish right here on the Chasin’ Whitetails Media website, on our YouTube channel or on Vimeo. So please feel free to tune in and watch as we fire things up in the Chasin’ Whitetails test kitchen at Mill Creek Brewery and put some Weston equipment to work in order to “Reconnect with Real Food”.

For this month’s recipe, we decided to put a new spin on an old staple…Fish and Chips. This past summer our team was able to harvest some ‘Rhinoptera bonas’, more commonly known as Cownose Rays, on a bow fishing trip to the upper Chesapeake Bay. We have come up with several recipes that take advantage of this surprisingly delicious protein, but Eastern Shore “Fish” and Chips was a favorite amongst our team.

*Using both the French Fry Cutter and the Weston Deep Fryer were integral to the preparation of this dish. Check out the teaser videos of them in action on Instagram @chasinwhitetailsmedia).

Eastern Shore “Fish” and Chips

Ingredients

  •  1 1/2 – 2 lbs. Stingray wing (cleaned and cut into half inch strips)
  • 1 cup All-purpose flour
  • ½ cup Corn starch
  • 2 Tbsp. Old Bay seasoning
  • 1 16 oz. Beer of your choice
  • 1 – 1 1/2 lbs. French Fries (Chips)
  • Additional flour for dredging the stingray

***In order to give yourself the best opportunity for success when preparing this recipe, you must follow these three simple rules…

  1. Make sure that you have enough oil in the Weston Deep Fryer to ensure the product will float in the oil as opposed to sitting on the bottom.
  2. Make sure that the oil is at 375°F minimum, but not over 400°F maximum.
  3. Do not over mix the batter. Mix it just enough to incorporate the ingredients.

Preparation

Bring the oil up to temperature while you are prepping the dry ingredients.

Place all of the dry ingredients into a large bowl and mix them thoroughly.

Add 1 cup of beer to the flour mixture. You’re looking for a consistency that is slightly thinner than pancake batter (you may need a little more or a little less liquid to achieve the proper consistency). Remember that the consistency is the key!

Lightly dredge the stingray in flour (This helps the batter adhere to the meat properly).

Place the stingray in the batter to coat.

Immediately after coating the stingray lower it into the oil using a sweeping motion.

As the stingray hits the basket bottom make sure to shake the basket to avoid sticking.

Cook the stingray for about 3 to 4 minutes. (The internal temperature should reach 145°F for safe consumption).

Remove the stingray and allow it to drain slightly.

Plating

Serve the stingray with a side of fresh cut French Fries and some delicious remoulade for dipping (see recipe below).

To prepare the remoulade sauce simply mix the following ingredients in a bowl. For best results allow the sauce to sit in the refrigerator overnight.

  • 1 cup of mayonnaise
  • 1/4 cup Mustard of your choice (Creole, Dijon or Whole Grain all work well)
  • 2 Tbsp. Fresh Horseradish
  • 2 Tbsp. Old Bay Seasoning
  • 2 Tbsp. sweet pickle relish
  • 2 Tbsp. Sriracha sauce
  • 2 Tbsp. Finely Chopped garlic (We utilized the Weston Chopper)

A Maryland Tradition – Pan Seared Rockfish

Maryland is famous for several regional culinary delights. As a Pennsylvania guy I had some previous experience with the “imported” staples such as steamed crabs, Chesapeake Bay oysters, crab cakes, Berger cookies, Thrashers French Fries and National Bohemian Beer. However, it wasn’t until after I started working in Maryland that this delicious dish was first introduced to me.

Prior to my Maryland employment I had never even fished the Chesapeake Bay for the official State Fish of Maryland. You may hear the Monroe saxatilis, or striped Bass, called by a lot of different nicknames, but when you are in Maryland you better understand that it’s called a Rockfish here, Hon!

Here is my favorite way to prepare it.

Rick “The Butchers” Famous – Pan Seared Rockfish

Ingredients

  • 6 portions (3 – 6 oz.) Fresh Caught Rockfish Fillet
  • 1 cup All-Purpose Flour
  • 1/3 cup Old Bay Seasoning
  • 3 Tbsp. Butter
  • 3 Tbsp. Canola Oil

Tartar Sauce Ingredients

  • ½ cup Mayonnaise
  • 3 Tbsp. Sweet Pickle Relish
  • 1 Tbsp. Lemon Juice

 

Preparation

Rinse the Rockfish portions and pat dry with a paper towel

Put canola oil into the pan and heat to medium high heat

Mix the All-Purpose Flour with the Old Bay Seasoning and coat fish

Add the butter to the pan and heat until melted

Sear fish 2-3 minutes per side and remove from the pan

Add additional Old Bay Seasoning to taste

For the Tartar Sauce mix the Mayo, Pickle Relish and the Lemon juice together

Serve the Tartar sauce on the side for dipping

 

I hope that you enjoy this tasty recipe!

 

Rick “The Butcher” Bolinsky

Candied Bacon

This has to be one of my favorite uses for delicious, cured bacon outside of simply just eating it straight out of the oven.

It’s a nice treat any time of year, but it’s especially great around the holidays. This can be done with any type of bacon depending on your tastes; hardwood smoked, apple wood smoked, sugar or salt cured…your choice.

One of my favorite uses for this little delectable is garnishing an Eastern Shore Bloody Mary. It’s also a great item to sit out on the snack table.

CANDIED BACON

Prep time: 5 minutes  – Cook time: 25 minutes

You will need a baking sheet, some aluminum foil (or parchment paper) and a cooling rack for this recipe.

Ingredients

1 lb. Thick cut Bacon (¼ inch or more thick)

2 cups light or dark brown sugar

1 Tsp crushed red pepper  (or you may substitute – ½ Tsp ground cayenne pepper)

1 Tbsp Kosher salt

  • Preheat the oven to 350 degrees.
  • Line the pan with either aluminum foil or parchment paper. This is to catch the sugars and fat that drip from the bacon.
  • Mix the brown sugar and hot pepper (or cayenne pepper) together thoroughly.
  • Dredge and press the bacon into the sugar mix. Make sure that it is lightly coated and not crusted.
  • You may sprinkle additional sugar on your bacon during the cooking process.
  • Place all of the strips of bacon in a single layer on the cooling rack with a little space between the strips.
  • Place that rack over the lined baking sheet. It doesn’t matter if it fits exactly. Just make sure nothing will drip onto your oven or the heating element.
  • Place the rack and tray combo into the oven on the middle rack. Cooking for about 10 minutes then flip the bacon.
  • Sprinkle any remaining sugar mixture on the bacon and place it back into the oven for at least another 5 minutes

The goal is to get the sugars to melt and caramelize on your bacon as the bacon renders and crisps. The time will also depend on the thickness of the bacon, oven type and heat source.  Remember that the bacon will carry over cook after you remove it from the oven. This means that you should remove it a little earlier than your desired crispness as it will continue to crisp up as it sits.

The Weston “Earth to Table” Series Presents – Mallard Stir Fry

To those of you that previously followed the Earth to Table series, I’d like to say thank you. For those of you that are new to our site…”Welcome”!

The basic premise of The Weston “Earth to Table” Series is that our team of hunters, anglers, foragers and micro-farmers are out in the field taking part in a hands-on experience with the foods that we will be using in this series. All of our proteins have been harvested or raised by one of our team members and the vegetable portions have either been found, grown or purchased from one of our many local farmer’s markets.

By approaching food from this angle we hope to promote the consumption of locally sourced items and provide outdoorsmen/outdoorswomen with another option for preparing wild game and food from the surrounding area.

In addition to this article, you will be able to view a video of the preparation of this dish right here on the Chasin’ Whitetails Media website, on our YouTube channel or on Vimeo. So please feel free to tune in and watch as we fire things up in the Weston Test Kitchen at Mill Creek Brewery  in order to “Reconnect with Real Food”.

For this month’s recipe, we decided to take advantage of some recently harvested mallard duck meat and the fact that we were still able to secure some pretty nice vegetables from a local farmers’ market. This recipe is a bit “labor intensive” on the prep side, and I would strongly recommend taking the time to prep each ingredient ahead of time, however, the actual stir-frying steps will go very quickly.

*Using both the Weston Mandolin and the Weston Chopper will help speed up the process of prepping the vegetables. The knives that are included in the Weston 10 Piece Game Processing Knife Set were used in parting out the mallard (check out the teaser videos on Instagram @chasinwhitetailsmedia).

 

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Mallard Stir Fry

Ingredients – Vegetable Portion of the Stir Fry

  • 2 tablespoons oil (olive, peanut or a combination)
  • ¼ teaspoon sesame oil
  • ½ tablespoon garlic (minced)
  • ¼ tablespoon ginger (minced)
  • ¼ large sweet onion (Diced)
  • ¼ large red onion (Diced)
  • ½ cup mushrooms (sliced)
  • ½ cup broccoli (chopped)
  • ½ cup sugar snap peas
  • ½ cup carrots (sliced)
  • ½ bell pepper (sliced)
  • 1 teaspoon fish sauce
  • 4 tablespoons soy sauce
  • 1 teaspoon honey
  • ½ cup stock (chicken or game)

*Prepared Teriyaki Sauce may be substituted for the fish sauce, soy sauce and honey (see the video).

 

Add 2 tablespoons of oil to a preheated pan (medium-high heat).

Add 1/4 teaspoon sesame oil.

Add the 1/2 tablespoon of garlic and the 1/4 tablespoon of ginger together to the pan (stir briefly).

Add 1/4 of both the sweet onion and red onion, cooking until onions are translucent.

Add 1/2 cup of mushrooms (stir briefly).

Add 1/2 cup of chopped broccoli and 1/2 cup of snap peas (stir briefly).

Add 1/2 of sliced bell pepper (stir briefly).

Allow the ingredients to come to a boil and immediately remove from the heat.

 

Ingredients – To Cook the Mallard

  • 2 tablespoon oil (olive, peanut or a combination)
  • ½ teaspoon sesame oil
  • ½ tablespoon garlic
  • ¼ tablespoon ginger
  • 1 Mallard (cut into strips)
  • 1 teaspoon fish sauce
  • 4 tablespoons soy sauce
  • 1 tablespoon honey
  • pinch of crushed red pepper
  • 4 tablespoons cornstarch slurry (1 tablespoon cornstarch whisked together with 3 tablespoons water)

*Prepared Teriyaki Sauce may be substituted for the fish sauce, soy sauce and honey (see the video).

 

Add 2 tablespoons of oil to a preheated pan (medium-high heat).

Add 1/4 teaspoon sesame oil.

Add the 1/2 tablespoon of garlic and the 1/4 tablespoon of ginger together to the pan (stir briefly).

Add the mallard strips to the pan (stir-fry to cook all sides).

After about one minute, flip the strips.

Add the 1 teaspoon of fish sauce, 4 tablespoons of soy sauce, 1 teaspoon of honey and 1/2 cup of stock of your choice (stir briefly).

Add the cornstarch slurry as needed to thicken the sauce

 

Plating

Place a scoop of rice (Sticky, Wild, Basmati…your choice) in the center of a plate.

Cover the rice with a portion of the vegetables.

Spoon some of the Mallard Strips on the top and drizzle with some of the pan sauce.

“Behind the Scenes”

Weston – Reconnect with Real Food

We recently teamed up with the folks over at Weston (www.Westonsupply.com) to bring you some new and interesting ways to “Reconnect with Real Food”.

Over the next 12 months our team from the “Hunt, Fish, Forage, Farm” series will be asked to live up to that series’ name. They will put their talents to the test in order to procure the ingredients needed to provide you with an “outside the box” meal that can be prepared in a commercial kitchen, in your home or even at your hunting cabin.

Each episode will feature equipment from Weston that is intended to showcase their corporate mission to…

“…fuel a movement of hunters, gatherers, and locavores with the enduring, well-built products needed for a self-sustaining approach to food. We deliver the know-how to bring those products to life”. 

Keep an eye out here on the Chasin’ Whitetails website and on social media for our teaser videos that will introduce the featured monthly dish, as well as, the equipment that was used to prepare it. Then check back for the full length cooking demonstration and an article that will include the recipe.

Philly is for the Birds

Everyone has probably heard the city of Philadelphia referred to as the city of “Brotherly Love”. Philly is famous for its historic landmarks, its museums, the NFL Champion Eagles and its diehard sports fans.

In my humble opinion they also have some of the best food in the world. Be it fine dining, authentic ethnic eateries or out of this world markets it is just simply hard to top this town.

Below is a spin using wild game meat in place of the steak traditionally used in this local favorite, The Philly Cheesesteak!

I hope that you’ll enjoy this simple recipe and remember that I hold both the Cheesesteak and the city of Philadelphia deer (“deer” see what I did there?) to my heart.

 

Rick “The Butchers” Famous- Wild Philly Cheesesteak

Ingredients

  • 1-2 lbs. of Wild Game Meat (I like to use venison or Canada Goose breast)
  • 1 lg. Sweet Onion (chopped)
  • Cheese (Your choice, but if you want to go traditional it has to be Wiz)
  • 2 Tbsp. Butter
  • 2 Tbsp. Canola Oil
  • 1/3 cup Worcestershire Sauce
  • Salt and Pepper to taste
  • Fresh Steak Rolls

 

Preparation

Put the meat in the freezer for about an hour (this will make it easier to slice very thin)

Slice the meat thin (the Weston Meat Slicer is perfect for this task)

Bring the griddle (or a cast iron skillet) up to medium high heat

Add the butter and oil

Add the onions to pan and cook until translucent

Season the meat with salt and pepper

Add the meat to the pan and cook for about 5 minutes

Prepare your steak roll with some of the Worcestershire sauce and add the remaining to the pan

Top the meat and onions with the cheese

When the cheese is melted put the steak roll on top, slide a spatula underneath the meat, onion and cheese mixture and lift / flip your cheesesteak out

 

Enjoy!

Rick “The Butcher” Bolinsky

Earth to Table (September – Stingray Salad)

If you read my last article you may remember that I prepared grilled stingray filets. When I made that meal my wife and daughter were out and about and missed out on dinner that night.

 I was left with a couple extra filets and came up with this recipe. It is now my “go to” recipe for leftover grilled stingray. When you tear the leftover stingray apart, it has the same flaky texture as tuna.

 

 Grilled Stingray Salad

Yields 2 to 4 sandwiches

 

  •  2 – six ounce grilled Stingray filets (freshly grilled or leftover)
  • 3 Tbsp. – finely chopped carrot
  • 3 Tbsp. – finely chopped celery
  • 3 Tbsp. – finely chopped onion (optional)
  • Salt and pepper to taste
  • 1 Tbsp. – lemon or lime zest
  • ⅓ cup – mayonnaise

 ** Optional addition – 1 Tbsp. Thai basil or mint (chopped)

 

Using 2 forks shred the filets

Place the stingray in a mixing bowl and set it to the side.

Dice all of the vegetables and add to the bowl with your meat.

Mix together thoroughly.

Add the mayonnaise to the bowl and mix thoroughly, but lightly. You don’t want to pulverize the meat.

Add the lemon or lime zest,

Add salt and pepper to taste

Serve on your favorite bread, crackers or a bed of fresh greens.