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   All Posts (highbeeze24)


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Re: Fresh Polish Sausage
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
You can buy individual seasonings at $5-$10 per jar and end up with $50-$100 worth or buy a pre mix with all of the same ingredients for 1/4 the cost or less. No brainer. You're still doing the actual grinding, stuffing and in some cases smoking process. Sounds homemade to me. Do you ever season your burgers or chops with Lawry's or another dry rub. 17 herbs and spices in that bottle of Lawry's. I guess your not a real cook unless you puchsse all of those separately and spend a small fortune. C'mon man.

Posted on: 6/23 17:23:00
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Re: Mom and Pops day meals
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
Great looking meal buzz! I love the Mexican street corn too!

Posted on: 6/23 14:47:00
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Re: Crappies!!
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
Very nice catch and thanks for sharing.

Posted on: 6/19 23:12:21
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Re: FM area
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
Nice job Marty!

Posted on: 6/19 21:23:40
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Re: Red River at Grand Forks- 6-15-17
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
Thanks for the local updates Brad. Your insight and expertise of the river in your area is great info for our members.

Posted on: 6/16 17:44:12
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Re: MN River Eyes and Crappies
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
I was fishing my favorite lake for bull gills and have smoked the crappies. The last outing we got 3 over 9 with many crappies mixed in. They are on their way to the feeding grounds.

Posted on: 6/12 22:55:48
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Re: Potato Crusted Crappie
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
It's a done deal Kirk! These little guys are absolutely dynamite and I'd be happy to put some together for us.

Posted on: 6/12 20:34:41
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Re: MN River Eyes and Crappies
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Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
Awesome report Ryan. Those are some great fish!

Posted on: 6/12 20:33:14
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Potato Crusted Crappie
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
For supper last night I put together one of my favorite fish dishes with some fresh crappie. This works great on all white fish.

I set up a breading station with some unseasoned all purpose flour in one bowl and 2 eggs whisked in another. (This recipe coated 10 filets)

For the hashbrowns I purchased some of the simply potato fresh shredded hashbrowns from the grocery store and used about 2/3's of a bag. To these I added...

2 tsp garlic powder
2 tsp salt
1 tsp black pepper
1 Tbsp Von Hanson's house seasoning (Lawry's or your favorite seasoning salt will work fine)
1.5 Tbsp grated Parmesan
1.5 Tbsp shredded Romano

Mix this together in a separate bowl or pie tin. I only dredge 1 side of the fillet when I do these to avoid overcooking the fish as it takes a bit of time to get both sides crispy if you go that route.

Go flour on 1 side to the egg wash on the same side and into the hashbrowns to get your potato crust to stick. Cook these on an electric skillet with butter at 325 degrees until the hashbrowns are crispy. Flip and cook for 1 more minute. I like to use Bertolli Alfredo sauce with this as well. I put the heated sauce on the plate and the fish over the sauce to keep the hashbrowns crispy. Serve with you favorite sides.

This recipe can also be done as a casserole where you can put your raw fish in a pan, add the Alfredo sauce over the fish. Mix your seasoning with the hashbrowns and cook the hashbrowns until crispy. Place those on top of the fish in the casserole dish and finish in the oven at 350. This is a lot less work if your cooking for a crowd!

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Posted on: 6/12 10:48:36
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Possible advice
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3289
I have a friend staying at Breezy on pelican and I haven't fished the lake in many years. There will be 4 youngsters with that love to fish so I'm looking for some pointers for panfish to keep them busy as the adults will be fishing eyes when we go together. Any advice would be great and PM's are welcome. Thanks guys and gals. I appreciate any information you're willing to give.

Posted on: 6/11 20:34:55
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