Kayak Fishing Adventures on Big Water’s Edge - Hook Em & Cook Em January Submissions

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Hook Em & Cook Em January Submissions

Post em here. Must have 1 photo showing what you harvested, also must show at least a part of your kayak. Second photo is what you prepared. Aside from the 2 required photos you can add whatever you want, video, recipe, story behind the catch or the dish. These have to be current to the month of January.

This goes through the end of the last day of January and voting will follow from February 1-3. Winner will be announced February 3rd at 10PM.You can only win this contest one time, but within the month you can submit as many times as you like. Raise the bar, then raise it again!

Not a one? tomorrow is your last day for January subs, com'on post em up!

Can I add pics to my post?

Can I add pics of recipe preparation yo my recent post ? And will this be acceptable entry?

Quote:

Originally Posted by WCW Moderator (Post 180733)

Not a one? tomorrow is your last day for January subs, com'on post em up!

I am cooking it now..... :D

country fried duck

Loaded up the yak(s) and headed east this time instead of west. No fishing gear, just some decoys, a shotgun, camo and ammo.

I’ve been wanting to do this for a while but finally met up with someone that has experience with this type of hunting and went for it. Used the yaks to get into some areas that have no access by foot, and with stretches too shallow to get through on a boat even with a mud motor (or a mirage drive for that matter).

First light came and the shooting was fast. Missed on a few shots simply because I couldn’t reload fast enough. Mostly green wing teal, with 1 spoonie. Teal are the smallest ducks we have, but some of my favorite to hunt. They’re fast with lots of quick movements making them tough to hit at times. While you don’t get a ton of meat off of them due to their size, they’re one of the best eating ducks around. We shot limits, (the photo is a few shy of limits since we lost a few in the reeds that we couldn’t recover after lots of searching. (Note to self: I need a dog).

http://i1116.photobucket.com/albums/...70D3B3338D.jpg

Not sure if this was from this hunt or not, but thought it was a cool pic of a spoonie…
http://i1116.photobucket.com/albums/...8EEF936BB6.jpg

http://i1116.photobucket.com/albums/...1025111CB0.jpg

http://i1116.photobucket.com/albums/...BC434BE058.jpg

http://i1116.photobucket.com/albums/...06372D1DF1.jpg

http://i1116.photobucket.com/albums/...17855AA56A.jpg

Now for the recipe…
First off, I know lots of people have a negative opinion on how wild duck tastes, but when it’s done right, I’d put it up there against most other meats.

Everyone loves country-fried steak, so I decided to do it with duck. Now duck is more gamey and tough than beef, so I filleted the duck breasts and soaked in milk overnight. The milk does 2 things. It pulls some of the blood from the meat to reduce the gaminess, and the lactic acid also breaks down the meat a little acting as a natural tenderizer.

You can see how dark the duck meat is in this photo…
http://i1116.photobucket.com/albums/...A075170149.jpg

I should have taken a pic of the meat after soaking in milk but didn’t. It turns to a much more gray color. You can see by the color of the milk though how much blood gets pulled from the meat.
http://i1116.photobucket.com/albums/...8CE396E66B.jpg

For the batter, I took flour and mixed in some salt, pepper and paprika. Pat the meat dry and give it a nice thick coat of batter. From there, straight into a deep pan with oil. The trick with duck where most people go wrong is they try to cook it like chicken any other poultry and make sure it’s cooked thoroughly. You need to treat it more like a steak and cook it rare to medium. Since these were some small fillets I only did them for about a minute to minute and a half on each side.

I had a couple extra little chunks of duck meat as well, so I put a small piece of Roquefort cheese on each, wrapped in a short strip of bacon, and grilled those. This is a spin-off of my go-to dove recipe. You can add a piece of jalapeno on there and it’s amazing, but since this was more of a side project and I didn’t have any jalapenos, I skipped that. The contrast you get from the bacon and cheese is really good.

For sides, I tried to keep it healthy and did some Couscous, and Brussels sprouts. I know Brussels sprouts get a bad rap, but marinate them in oil with some garlic, and then cook (you can sauté or bake, but sautéed this time) with little chunks of bacon. You will not be disappointed with this.

Thought about topping the fried duck with some gravy, but opted for a homemade concoction instead. Ketchup, hot sauce, balsamic, and a little brown sugar. Basically a spicy bbq sauce.

Pics below, hope you enjoy. Only 8 more months till duck season opens up again…
http://i1116.photobucket.com/albums/...05BE40FE08.jpg

Here you can see how the meat is best fairly rare.
http://i1116.photobucket.com/albums/...927FC7250C.jpg

And a close up of the bacon wrapped nugget…
http://i1116.photobucket.com/albums/...85FB4CD50F.jpg

Okey the duck hunter wins. Looks yummy.

Ryak

Crabs...ducks.....don't nobody fish anymore?

Damn, both of the posts look great....hungry.:D

Kayaks and shotguns, what's not to like?

That is gonna be tough to beat

Looks like a strong finish! Let's see some more today! :luxhello:

Dave the duck Hunter had my vote. Something about gunning something down from a kayak.

Do you just grab the breast meat and tear it off like dove?

Jan 1, 2014 submission

Yellowtail sashimi with Jalapeno sauce:

3 Tablespoons vegetable oil
1/4 sweet onion, finely diced
5 jalapenos, stem removed and finely diced (for less heat, remove the seeds)
1 garlic clove, minced
1 cup rice vinegar
1/2 cup water
1 teaspoon kosher salt
3/4 Tablespoon honey
2 Tablespoons parsley leaves

[QUOTE=William Novotny;180810

Do you just grab the breast meat and tear it off like dove?[/QUOTE]

More or less... Pull the skin back, step on the bird just above and below the breast bone and pull up. On bigger ducks like mallards or pintail you can pluck them and roast them whole. The skin is really fatty and helps keep the moisture in.

Lobster Omelette

Went hooping on Jan 29th so I could make a lobster dinner on the 30th. I made two Lobster Omelettes for Dinner.

http://www.bigwatersedge.com/bwegall...ob29photo1.jpg

Lobster Omelette

One Half Lobster Tail
2 - 3 Fresh Eggs
Water
Extra Sharp Cheddar Cheese
Feta Cheese
Bacon
Butter
Lime
Season Salt
Pepper
Garlic Powder
Fresh Cilantro

Boil Lobster tail until almost done. Split in half and remove meat. Cut lobster meat into small pieces. Do a quick Stir Fry in Butter, Lime juice, Season Salt, Pepper, Garlic, and fresh Cilantro to flavor the meat. (Extra note: This seasoned lobster meat is perfect for tacos or burritos as is, see attached photo)

http://www.bigwatersedge.com/bwegall...ta/500/lob.jpg

Have all ingredients ready and on hand. Mix the eggs with a small amount of water and whip until fluffy. Pour eggs in the pan and let start cooking. Add Sharp cheddar cheese until it starts to melt. Add the bacon and more cheddar. Add Flavored Lobster meat and feta cheese and fold over. Flip and let cook a bit and flip again. Put on Plate and top with Feta Cheese.

Side of Apples cooked with cinnamon candy goes good with this. Add one tangerine.

http://www.bigwatersedge.com/bwegall...ta/500/om1.jpg

And because this is dinner, we will add a cocktail …

Pour over ice: a shot and a half of Rum, Shot of limeade, Cranberry Juice, and fresh squeezed orange juice and shake vigorously (not stirred) and pour into a chilled glass.

http://www.bigwatersedge.com/bwegall...oto_copy_4.JPG

Oh and for dessert we will go with a homemade chocolate chip cookie.

http://www.bigwatersedge.com/bwegall...500/cookie.jpg

Enjoy!

I was thinking I knew which one I wanted to vote for.......

Then you all started posting up........

Now that omelette looks so good......

Wait, YT sashimi.....can't ever go wrong with raw meat........

WTG guys

:cheers1:

I have had a very similar duck recipe, and let me say it is damn good. Looks awesome

I too was disappointed yesterday afternoon when I realized nothing was posted, then I look this afternoon and was blown away. Every recipe looks absolutely amazing, WTG!

This old rapala knife

Ain't cutting it , I got to win that bubba blade .

Quote:

Originally Posted by TJones (Post 180864)

Ain't cutting it , I got to win that bubba blade .

Post whatever you have.