SmokeeJo’s Pork Riblet Perlo

1 slab of pork ribs cut into riblets (bone in)

Olive Oil

Salt

Pepper

Onion 2-3 medium (chopped)

Celery 3 stalks (chopped)

Green Bell pepper – ½ chopped

Fresh Garlic – chopped

1 can- 14oz. stewed tomatoes (my favorite are the GA. Red)

41/2 to 5 cups of water

1 teaspoon ground oregano

1 teaspoon ground thyme

1 Bay leaf

Couple shakes of SmokeeJo’s Hungarian Seasoning

Couple shakes of SmokeeJo’s Datil Pepper Sauce

3 cups rice (I prefer jasmine)

Brown the meat on medium heat in olive oil. Remove meat and brown your onion, celery, bell pepper until the onions get translucent. Add the garlic and brown for about 3-4 minutes. Add the meat and mix real well with the vegetables, then add the stewed tomatoes and the water. Add the oregano, thyme, bay leaf, Hungarian game spice, & hot sauce. Bring to a boil and then cover and turn down to low heat and cook for about 15-20 minutes.

Add the rice and bring to a boil, turn down and cook on low heat for 20 minutes more.

SmokeeJo’s Blue Crab Stew

1 dozen blue crabs (broken in half, and claws)

Olive oil

3 medium onions

1 stalk of celery

3 cloves garlic

Pepper – about a tablespoon or to taste

Old Bay – about a tablespoon or to taste

8 cups of water or enough water to cover crabs)

Brown flour –just enough to thicken

In a Dutch oven or big pot, sauté the onions and celery in olive oil until clear. Add garlic and cook about 3-4 minutes. Add your water. (Enough to cover the crabs) Put ½ of the crabs into the pot.  Season with the pepper and old bay. Bring this to a boil. Turn to low heat and cook for 1 hour.

Add the rest of the crabs and sprinkle the brown flour in until thickened. Cook for an additional 15 minutes.

Serve on rice.

Yummy!

Directions for browning the flour:

Italian Baked Trout

5-6 Trout Fillet’s (skinned)
Black Pepper
1 ½ cup of mayonnaise
1 tablespoon Dijon Mustard
Hot sauce – preferably “SmokeeJo’s”
Water (as needed)
½ cup freshly grated parmesan cheese
½ cup freshly grated Romano cheese
Italian Bread Crumbs
Marinara sauce

Sprinkle pepper thoroughly over trout fillets.
Mix the mayonnaise, Dijon mustard, hot sauce and your water until it gets to a creamy consistency. Dip the fillets into the mixture. Roll thoroughly in the bread crumbs.
Place on a cookie sheet and put into a pre-heated 350 degree oven. Bake for 15 minutes.
Take out of oven and sprinkle with the freshly grated cheeses. Place back into the oven for 5 more minutes.
Put on top of Linguine topping it with a spoonful of marinara sauce!

 

Sweet Maple Grilled Salmon

2 – 6 oz fresh salmon fillets (skinned)

4 oz pure Maple Syrup

2 oz Lite Kikkoman soy sauce

Whisk together maple syrup and soy sauce in bowl. Place salmon in bowl to coat thoroughly. Remove salmon. Grill about 5 minutes per side or until done.

Bacon Wrapped Grilled Halibut

1-2 lbs of Halibut (cut in chunks)

1 lb of bacon

Marinade: 

1 Bottle SmokeeJo’s Datil Pepper Sauce

1-cup water

1 cup Worcestershire sauce

1 T Accent

1 T onion powder

1 t garlic powder

1 t All season pepper

Mix all ingredients well.  Marinate fish in closed container in refrigerator for 15 to 30 minutes; then grill until fish is flakey.

Salmon Alfredo

4 fresh salmon steaks
4 T butter or margarine, divided into 4 "pats"
4 slices of sweet, red onion
4 slices fresh lemon
1 packet - dry Alfredo Sauce Mix
1/2 t Lemon Pepper

Tear off 4 strips of heavy duty aluminum foil - each large enough to accommodate salmon steaks and toppings.  Place one salmon steak in center of aluminum foil. Place one slice of onion, one slice of lemon and 1 "pat" of butter on top of steak.  Sprinkle 1/8 t of lemon pepper on top and finish by sprinkling 1/4 of the packet of dry Alfredo Sauce Mix. Roll aluminum foil and seal edges securely, piercing top of foil 2-3 times with a fork to allow steam to escape. Repeat with remaining salmon steaks and ingredients. Place over hot, grilling coals and cook until salmon is flaky and cooked throughout.

Serve over Fettuccine

Grilled Herb Rockfish

2 lbs rockfish filets

3T oil

1T lemon juice

4T butter

4 fresh garlic cloves- finely chopped

2T fresh basil- chopped

1 dash of cayenne pepper

Marinate the fish fillets in the oil and lemon juice for at least 30 minutes before grilling. Grill for about 10 to 15 minutes, turning only once. It just depends on the thickness of your fillets.

Heat the butter and sauté the garlic for 3 minutes stirring constantly to make sure it doesn’t get brown. Add the basil, cayenne pepper and remove from heat. Pour the garlic butter over the fish.

“Brewsky” Battered Salmon Sticks

1 lb salmon fillet, sliced into strips-6inches in length and 1 inch thick

“Brewsky Batter”:

4 T flour

4 T cornstarchs

1 t lemon pepper

1 t sugar

Beer (I prefer Bud)

Mix the dry ingredients in a mixing bowl with enough beer to make a batter a little thin. You want it thinner than pancake batter. Dip the sliced fillets into the batter and deep fry until the batter turns golden brown. Drain on paper towels and serve with “SmokeeJo’s” Datil Pepper Cocktail Sauce!

Dutch Oven Trout

6-8 inch trout

12 slices bacon

1 t ground pepper

Filet the trout. Lay three slices of bacon on the bottom of a Dutch oven, put 1/2 a trout flesh-side-down, on each slice. Sprinkle pepper lightly over upper sides of fish. Arrange a second layer of bacon and fish at right angles to the first, and continue to arrange other layers, each at right angles to one below it, until all the fish halves are in the post. Cover the Dutch oven, bury in coals, and cook 35-40 minutes. Serve a slice of bacon with each half fish.

Grilled Salmon & Cabbage

4 – 6 oz Salmon filets (skinned)

2T lemon juice

5 garlic cloves (minced)

2 – 8 oz bottles clam juice

1 – 16 oz bag coleslaw

¼ cup cilantro (fresh chopped)

1/8 t pepper

Heavy-duty aluminum foil

Pre-heat your Grill medium to high.  Combine lemon juice, garlic cloves and clam juice in a small saucepan; bring to a boil. Reduce heat; simmer 5 minutes.

Tear off enough aluminum foil to accommodate all 4 filets, making sure foil is about 4 inches longer than the fish at each end. Place coleslaw on the foil. Arrange the fish on top of the coleslaw.

Pour juice mixture over fish; sprinkle with cilantro and pepper. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation.  Grill on medium to high for 12-15 minutes or until fish flakes easily when tested with a fork.

Dutch Oven Salmon

1-2 Salmon Filet’s (this should be judged from number of people eating)

Black Pepper

Garlic Powder

1 Lemon (fresh)

4-6 Fresh Mushrooms

4-6 Green Onions

4-8 oz Creamed cheese

Leave skin on the salmon filet. Slice filets into wide strips. Place salmon strips, skin side down, into the bottom of a 12” Dutch oven.

Sprinkle on black pepper to your taste. Sprinkle on garlic powder to your taste. Cut fresh lemon into quarters and squeeze over salmon strips. Slice fresh mushrooms into thin slices and spread over salmon strips and onto bottom of oven. Slice fresh green onions into thin slices and spread over salmon and onto bottom of oven. Drop small chunks of creamed cheese onto salmon strips.

Top with lemon slices. Cover Dutch oven and cook for 15-20 minutes.

Mouth Watering Grilled Salmon

2 lbs of Salmon filets (skinned)

1 packet of Teriyaki seasoning mixed with one cup of water

½ cup of Italian Dressing

1 t of dried Savory

1 T Worcestershire Sauce

¼ cup lemon juice

1 t crushed black pepper

Lemon slices

2 sprigs of Rosemary

Wash the salmon filets. Mix all of the ingredients together except the salmon, lemon slices and rosemary. Put the Salmon in a large plastic Ziploc bag. Pour the marinade over the Salmon in the bag. Place the lemon slices and rosemary in the bag. Put in refrigerator for 2 hours, rotating salmon in bag once or twice to ensure that the marinade gets coated thoroughly and evenly.

Dutch Oven Moose Steaks

1 - 1 1/2 lb. Moose steaks
2-3 medium potatoes, shredded
2 green peppers, sliced
2 T bacon grease
4-5 medium carrots, shredded
½ cup water
8 strips bacon, crisp and crumbled
4 onions, sliced

Light 25 briquettes to red hot. Cut moose steaks into individual sized servings. Place in a heavy-duty plastic bag with a few teaspoons flour and pound until thin.

Cook the bacon in Dutch oven over 10-12 coals, leaving bacon grease on bottom.  Brown the steaks with bacon grease, on one side until brown. Turn over and quickly brown other side. While meat is cooking, place equal amounts of vegetables on top of each steak piece, peppers and onions on top. Add salt and pepper if desired. Pour in water, cover and simmer. Leave 5 coals below and place 12-15 coals on top of oven.

Steam until vegetables are tender, 15-20 minutes. When done, remove steak together with vegetables as a single stack.

SmokeeJo’s Dutch Oven Baked Beans with Reindeer

1 lb. ground moose or caribou meat

½ cup bell pepper (chopped)

Small can of mushroom pieces (drained)

½ cup chopped onions

¼ cup brown sugar

½ cup barbecue sauce

½ t vinegar

1(15 oz.) can tomatoes

1 (2 lb.) can pork & beans

Charcoal-24 briquettes

In small amount of oil, brown vegetables until tender. Add meat and brown. Drain grease.

Put in mixing bowl and stir together tomatoes, brown sugar, barbecue sauce & vinegar. Add meat and beans. Pour into Dutch oven. Place on hot coals (15 on top, 9 on bottom)

Cook for 45 minutes.

Sesame Grilled Trout

Ingredients:

1/4 cup lemon juice
2 T margarine, melted
2 T vegetable oil
2 T parsley, chopped
2 T sesame seeds
1 T Tabasco hot sauce
1/2 t ground ginger
1/2 t salt
4 fresh trout, about 1 pound each

Dutch Oven Pineapple Upside Down Cake

16 ounces of canned pineapple (drained)

Small jar of cherries

1 box white cake mix

12 ounces of pineapple juice

1 tablespoon of cherry juice

2 tablespoons melted butter

1 tablespoon brown sugar

Waxed or Butcher’s paper (You can also use aluminum foil)

12-inch Dutch oven

Line the Dutch oven with wax paper. (Shiny side up)  Mix the brown sugar with the melted butter and spread over the bottom.  Spread drained pineapple on bottom of Dutch oven. Fill each hole of pineapple with a cherry. Mix cake mix with the juices and pour over the pineapple. Place about 8-10 coals underneath and about 12-14 coals on top of the Dutch oven.

Asian Broiled Salmon

3 lbs Salmon Filet’s (with skin on)

Marinade:

6 tablespoons Extra Virgin Olive Oil

3 tablespoons Soy Sauce

2 tablespoons Dijon Mustard

1 tablespoon chopped garlic

Marinate fish filet’s 1-2 hours in refrigerator

Preheat the broiler to 500 degrees. Make sure that the rack is about 6-8 inches from the top of the broiler. Place fish on a heavy-duty cookie sheet. Broil for about 8-10 minutes (depending on the thickness of the filets). Be sure to watch them carefully so as not to burn. You want them to be a golden brown on top.

Serve with rice or vegetables.