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Hi! I’m Grizzly Pete and I welcome you to the wonderful world of Game recipes, from mild to wild each month we’ll bring you the very best game recipes because you deserve the very best!
Grizzly Pete is a dedication to my Father-In-law Ellis Gene McGeorge who past away last July after a bout with Leukemia. Dad went by a number of Nicknames and Pete was just one of them, the one he loved the most, so honor him and his memory I created a new cooking column just for him; “Grizzly Pete” and the food he loved so much. The Grizzly Pete Cooking Column appears in The Kentucky Sporting and The Florida Gun News Magazines each month, so check it out you’ll be glad you did and so will we. We miss him and we hope he’s proud of us as much as we are of him and all he stood for. God Bless you Dad and we miss you very much.
Shoot Straight and Eat Well!
Chef FatBoy and Family.
Hey Grizzly Pete! What’s to eat?
Welcome to Grizzly Pete! Straight from Tyner, Kentucky and around the world. Bringing you the very best in Game Cooking recipes to die for! From the mild to the wild, Grizzly Pete has it all. Many thanks for all the E-mails with wonderful Game recipes. Living in Florida and now Kentucky it’s the closest thing to Heaven, with all the Fish and the Game! The Game, man this has to be Heaven! So, with that in mind Old Pete dug up some Gator recipes to go with all the rest of the others, just for a change of TASTE! I hope you’ll enjoy them. Oh Yeah! A few folks wanted a good cheesecake recipe to wash it all down! There Ya GO!
Capt’n Russ’s Beer Catfish
Submitted by: Capt’n Russ Lavoie, MISS.
Ingredients:
2 cups self-rising flour
1 cup beer
Garlic powder, salt and pepper to taste
4 catfish fillets (3-5 oz.) cut into strips
Vegetable oil for frying
Directions: Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-fryer or skillet until golden brown. Drain on absorbent towels. Serve hot with your favorite sauce.
Blackened Catfish
Submitted by: Capt’n Dan Salas. LA.
(Note: This recipe best prepared outdoors, if possible)
Ingredients:
4 catfish fillets
Olive oil
1/3 lb. bacon
2 teaspoons each of the following:
Garlic powder
Thyme
White pepper
Black pepper
Cayenne pepper
Lemon pepper
Cumin or chili powder
Rosemary, crushed
Fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt
Directions: Fry bacon; discard bacon and retain grease. Combine all dry
ingredients, rub fillets with olive oil, then coat liberally with spices. Drop
in hot bacon grease and cook until you can easily put a fork through them.
Capt’n Dan’s Crazy Cajun Catfish
Submitted by: Capt’n Dan Salas, LA.
Ingredients:
1 Tbsp. salt
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ground celery seed
1 tsp. ground thyme
1 tsp. ground bay leaf
1 tsp. hot Hungarian paprika
1/2 tsp. ground cayenne pepper
1/2 tsp. fresh ground black pepper
1/2 tsp. ground mustard
Directions: Mix well and sprinkle on the fish as you would salt. You can
adjust the cayenne to suit your mouth. Enjoy!
Bloody Mary Shrimp and Pasta
Submitted by: Capt’n Crusty Fosmire, FL.
Ingredients:
1 pound fresh shrimp, peeled and deveined
3 cloves garlic, crushed
1/4 cup olive oil
1 pound fettuccine or other pasta
1 1/2 cups Bloody Mary mix
2 tablespoons fresh chopped parsley
Parmesan cheese
Directions: Cook pasta according to directions; drain and keep warm. Sauté
shrimp with garlic in olive oil until the flesh is opaque, about 3 to 5 minutes.
Add to pasta and toss with bloody Mary mix. Garnish with fresh chopped parsley
and grated Parmesan. Serve with a fresh garden salad and bread. Have a little
extra Bloody Mary mix in a small creamer available for diners who enjoy extra
zing!
Baked Salmon with Coconut Crust
Submitted by: Capt’n Phil Moore, Del.
Ingredients:
4 (4 ounce) salmon fillets, skin removed
1 tablespoon lime or lemon juice
1/2 cup panko (Japanese bread crumbs, available in the Asian food aisle), or
substitute dry bread crumbs
1/4 cup flaked sweetened coconut
Salt and freshly ground pepper, to taste
Cooking spray
Directions: Preheat oven to 425 degrees. Place salmon fillets on a non-stick
baking pan. Brush juice on salmon. In a shallow dish, combine panko, coconut,
salt and pepper. Dredge each fillet in the mixture and return to baking pan.
Spread leftover crumbs on top of each fillet. Coat with cooking spray. Bake for
12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Bourbon Bacon Scallops
Submitted by: Gil Taylor, Lex, KY.
Ingredients:
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
24 large sea scallops about 1 1/2 pounds
6 slices turkey bacon 4 ounces
Cooking spray
2 cups cooked rice
Directions: Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally. Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces. Wrap bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook. Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops). Serves 4.
Herb Marinated Broiled Salmon
Submitted by: Capt’n Rob Modys, Marcco Island, FL.
Ingredients:
1/4 cup olive oil
1/4 cup white wine
1/4 cup chopped fresh basil, divided use
1 shallot, minced
1 tablespoon dried summer savory
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 (6-ounce) salmon steaks, 1 1/2 inches thick
1 lemon, juiced
Directions: In small bowl combine oil, wine, half the basil, shallot, summer
savory, salt and pepper. Rinse steaks and pat dry. Lay fish in a single layer in
a shallow dish. Pour marinade over fish, cover and refrigerate for 1 hour.
Preheat broiler. Shake off excess marinade and place steaks in a single layer on
a broiler-safe pan. Broil 3 to 4 inches from heat, for 12 minutes; or until fish
flakes easily with a fork. Garnish with remaining basil and lemon juice. Serve
warm. Makes 4 servings.
Pollock with Three Pepper Salsa
Submitted by: Capt’n Rob Modys, Marcco Island, FL.
Ingredients:
1/2 cup tequila
1 fresh lemon and lime
1 large clove garlic, minced
1/4 cup olive oil
2 teaspoons cracked black pepper
8 (3-ounce) Pollock fillets
Directions: Combine tequila, the juice and zest (being sure no pith is included) of lemon and lime, garlic, oil and pepper; marinate Pollock one hour. Remove Pollock from marinade; drain. Charbroil allowing about 10 minutes per inch of thickness measured at its thickest part or until fish flakes when tested with a fork. Serve two fillets per plate. Place Three Pepper Salsa over 1/3 of fish. Garnish with red pepper, cilantro, lime slices and sour cream. Makes 4 servings.
Three Pepper Salsa: Combine 1 each roasted, peeled and diced small green and
red pepper; 1 fresh jalapeño, seeded and chopped; 3 fresh tomatillos chopped; 1
teaspoon fresh chopped cilantro; 2 tablespoons olive oil; 2 teaspoons balsamic
vinegar; 1 tablespoon minced green onion and 1/4 teaspoon salt. Makes about 1
1/3 cups.
Grilled Halibut with Strawberry Salsa
Submitted by: Danny Hendron, NY.
Ingredients:
2 halibut fillets or steaks (8 ounces each)
1/2 cup olive oil
Salt and pepper
8 to 10 asparagus spears
1 tablespoon minced garlic
1 cup strawberry salsa (recipe follows)
Directions: Rub halibut with olive oil and season with salt and pepper. Cook on a hot grill until the fish is flaky and opaque, about 8 to 9 minutes total per inch of thickness. Toss asparagus with garlic and season with salt and pepper. Place on grill and cook until tender but still slightly firm, about 8 to 10 minutes. Place halibut and asparagus on plate. Drizzle strawberry salsa over halibut. Makes 2 servings.
Strawberry Salsa:
Ingredients:
1 pint strawberries
1 tablespoon honey
Juice of 1 lime
21/4 tablespoons diced red onion
4 jalapeños, diced
1 tablespoon finely chopped cilantro
Directions: Clean strawberries and remove stems. Dice all but four of the
strawberries. Purée the four strawberries with the honey and lime juice. Place
purée in a bowl and stir in the diced strawberries, red onion, jalapeños and
cilantro. Let stand awhile to let flavors blend. Serve cold. Makes about 2 cups.
Broiled Spicy Shark
Submitted by: Capt’n Crusty Fosmire, FL.
Ingredients:
1 pound Shark fillets (3/4" thick)
1/4 cup Chopped parsley
1 teaspoon Dried basil
2 tablespoons Seafood sauce or chili sauce
1/3 cup Lemon juice
1 tablespoon Chopped fresh Basil
1/2 teaspoon Onion powder
1/2 teaspoon Cayenne Pepper
1 clove Garlic, minced
1 tablespoon Lite soy sauce
Directions: Place fish fillets in plastic bag. Add lemon juice, parsley,
basil, garlic, onion powder, cayenne pepper, chili sauce and soy sauce. Close
top of bag and refrigerate for at least one hour, but not longer than 8 hours.
Remove fish from bag and save marinade. Place fish on rack of pre-heated broiler
about 3 inches from heat and broil for 3-5 minutes. Turn fillets over, brush top
with marinade and broil an additional 5-8 minutes until fish flakes or is done
to taste. Boil rest of marinade until it's reduced by half and pour over fillets
when serving.
Now for Ms. Melody’s Awesome Dessert’s:
Butterscotch Apple Pecan Cobbler
Submitted by: bigmam, GA.
Ingredients:
2 cups (12 ounce package) Nestle Toll House Butterscotch Flavored Morsels
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
2 1/2 pounds tart apples, peeled and diced
Topping
1/2 cup all-purpose flour
1/4 cup firmly packed brown sugar
4 tablespoons (1/2 stick) butter
1 cup chopped pecans
3/4 cup quick or old fashioned oats, uncooked
Directions: Preheat oven to 375 degrees F. In small bowl, combine Nestle Toll House Butterscotch Flavored Morsels, brown sugar, flour and cinnamon; set aside. Place apples in 13 x 9-inch baking pan; sprinkle morsel mixture over apples. Bake 20 minutes. Topping: Combine flour and brown sugar; cut in butter until crumbly. Stir in pecans and oats; sprinkle over apple mixture. Bake 30 to 40 minutes until apples are tender. Cool slightly. Serve with ice cream or whipped cream. Makes 10 to 12 servings.
Melody’s Strawberry Mudslide Pie
Ingredients:
1 (12 ounce) package milk chocolate or semisweet chocolate chips
2 teaspoons vanilla extract
1 prepared 8-inch pie crust
1 tablespoon lemon juice
1 tablespoon cornstarch
16 ounces cream cheese, softened
1 (16 ounce) package frozen sliced strawberries in syrup, thawed
Sweetened whipped cream (or whipped topping)
Directions: Melt chocolate in double boiler over hot (not boiling) water; mix
until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in
chocolate and vanilla extract until smooth and thoroughly blended. Pour into pie
crust; smooth top. Chill until firm. Meanwhile, heat strawberries in a small
saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir
over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room
temperature. Pour over pie; spread to cover chocolate filling. Chill. Pipe top
with sweetened whipped cream. Cut into wedges.
Cherry Swirled Cheesecake
Makes 12 Servings
Ingredients:
Vegetable cooking spray
¼ cup graham cracker crumbs
1 (21-ounce) can cherry pie filling
1 teaspoon grated orange rind
2 (8-ounce) packages fat free cream cheese
1 (14-ounce) can low fat sweetened condensed milk
4 egg whites
1 egg
1/3 cup bottled lemon juice
1 teaspoon vanilla extract
½ cup unsifted flour
Directions: Preheat oven to 300º. Spray bottom and sides of 8-inch spring
form pan with cooking spray; sprinkle crumbs on bottom of pan. In electric
blender or food processor container, puree cherry pie filling until smooth. Add
orange rind; set aside. In mixer bowl, beat cheese until fluffy. Gradually beat
in low fat sweetened condensed milk until smooth. Add egg whites, egg, bottled
lemon juice and vanilla; mix well. Stir in flour. Pour half of batter in
prepared pan. Spoon ½ cup cherry puree evenly over batter. Top with remaining
batter. Drop by spoonfuls ½ cup cherry puree over batter; with knife or spatula
gently swirl. Reserve remaining puree. Bake 60 to 65 minutes or until center is
set. Cool. Chill. Serve with remaining puree if desired. Refrigerate leftovers.
Ricotta Cake
Serves 6
Ingredients:
Sweet butter, for greasing
2 1/4 cups all-purpose flour, plus extra for dusting
4 eggs
1/2 cup soft brown sugar plus extra for sprinkling
1 1/4 cups ricotta cheese
Grated rind of 1/2 lemon
5 tablespoons sunflower or olive oil
3/4 cup milk
1 tablespoon baking powder
Directions: Preheat the oven to 350°F. Grease a tart pan with butter and
lightly dust with flour. Whisk together the eggs and sugar in a bowl until pale
and fluffy. Stir in the ricotta, lemon rind, oil and milk. Sift in the flour and
baking powder, mix well and pour into the prepared pan. Sprinkle with extra
sugar and bake for about 40 minutes. Remove from the oven and let cool, then
turn out.
Banana Cheesecake
Serves 8
Ingredients:
Crust:
2 cups graham cracker crumbs (1 package)
2 tablespoons sugar
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray
Filling:
1 pound cream cheese, room temperature
3/4 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
2 teaspoons freshly squeezed lemon juice
1 cup sour cream
1 cup ripe bananas, mashed (about 3 medium bananas)
Directions: Preheat the oven to 350°F. Place a baking pan in the lower half
of the oven and fill
it with about 1 inch boiling water to create a water bath. To make the crust, in
a medium bowl,
combine the graham cracker crumbs, sugar, and butter. Mix with a fork until
moistened and well
combined. Lightly coat the bottom of a 9-inch springform pan with nonstick
cooking spray. Press
the crumbs evenly over the bottom and up the side of the pan. Place in
refrigerator for 10 minutes,
while you get on with the filling. To make the filling, in the bowl of a
freestanding mixer fitted with
a paddle attachment or with a handheld electric mixer on medium speed, cream
together the cream
cheese and sugar until smooth. Beat in the eggs one at a time until
incorporated. Scrape down the sides
of the bowl with a rubber spatula and add the vanilla and lemon juice. Fold in
the sour cream and
mashed bananas. Pour the filling into the crust. Bake the cheesecake in the
middle of the oven, on
the rack directly above the steaming water bath, until the top is light brown
and the center has a slight
jiggle to it, about 1 hour. Turn off the oven and cool the cheesecake in the
oven to room temperature.
Chill in the refrigerator for at least 3 hours before serving.