Has anyone seen spring? What about the little groundhog who promised an early spring? Friday while working in the office downstairs, I was looking out at blowing snow and a big ole storm. The good news is there is rain in the forecast.
We have this year’s trip planning documents now on the website, along with links to the various order forms and where to fill out guest profiles. Get your bait, licenses, and beverages here. Although we have a general list in the guide in regards to food planning, I do have one that is more in depth and a menu plan available for reference, should anyone be interested in it. Last week, I veered slightly away from my culinary theme to chat about water—but back to cooking I go for this week’s article.
Poor Man’s Lobster. Sounds intriguing doesn’t it? I recently read an article that showed a connection between comfort food and campfire cooking—many recipes that we use when cooking outdoors can be classified as comfort food. Memories of good times with friends and family are often brought to mind with the smell of roasting marshmallows, or the sound of a fire crackling and fish frying. When I am outdoors either working or enjoying nature, I find my appetite becomes heartier—whether it’s the physical work or the fresh air, it seems everything tastes better cooked outside. Given the right conditions and preparation a shore lunch cooked over a fire, on a beautiful day, is at least an equal experience to an 8 course meal at a posh restaurant.
Making “Poor Man’s Lobster” is easy and tastes amazing. It is an alternate option to the traditional shore lunch. All that is needed is a good pot that can be put over the fire, your fish of choice, carrots, onions, potatoes and salt. Cut the potatoes and carrots into cubes (make the carrots a bit smaller, they take longer to cook than the potatoes), chop the onion into a small dice and chunk up the fish. Originally, the recipe calls for the onions, potatoes, and carrots to be thrown in a pot of salted water, boiled until tender—then add the fish and it’s all cooked within a matter of minutes. Drain and serve with melted butter and lots of pepper.
This summer I am going to try it a different way—maybe some of you could try it too. It only takes mere minutes to cook fish in boiling, salted water. Precook the fish, drain and set aside. In a frying pan, sauté the diced onions in lots of butter (with a little bit of oil so it doesn’t burn), adding the carrots and potatoes and cook until tender. Add some more butter along with the fish and season to taste. Everything is better with butter, isn’t it? On that note, think good warm thoughts of spring to help us with the melting up here.
Happy Cooking,
Krista
