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)

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