Edmonton Boat & Trailer Recipes

Comments

Sleeman's Poached Salmon in
Sleeman's Honey Brown Ale:

4 salmon fillets
3 cloves of garlic-diced
1 small purple onion diced
4 tsp. brown sugar
olive oil
1 can of Sleeman's Honey Brown Ale

1. In a sauté pan over medium high heat, pour two tbs. of olive oil, the diced onion and garlic. Sauté for 3-4 minutes.
2. Add salmon fillets skin side down. Sprinkle 1 tsp. of brown sugar over each fillet, and pour the can of beer around the fillets.
3. When the flesh near the skin side starts to turn pink, flip over.
4. As the sauce starts to caramelize, flip fillets once more and baste with sauce.
5. When desired doneness is reached, serve over top of rice. Enjoy!

Serves:4

POACHED WALLEYE
Serves:4

4 FRESH WALLEYE FILLETS
1 BOTTLE WHITE WINE
1 QUART WHIPPING CREAM (NO HALF AND HALF)
TWO CUPS FLOUR
DILL WEED, SALT AND PEPPER TO TASTE
FRESH PARSLEY-DICED
1 DICED ONION
4 DICED CLOVES OF GARLIC
1. POUR WHIPPING CREAM INTO SKILLET
2. BRING TO A GENTLE BOIL OVER LOW HEAT
3. AS CREAM IS HEATING, DUST FILLETS WITH FLOUR, SALT, PEPPER, DILL, IN A ZIPLOCK BAG
4. ADD TO WHIPPING CREAM, DICED GARLIC AND ONION, WHITE WINE TO TASTE
5. REMOVE ONCE FIRM, THICKEN LEFT-OVER WINE/WHIPPING CREAM WITH CORN-STARCH IF NECESSARY.
6. POUR OVER FILLETS AND GARNISH WITH PARSLEY

PEPPERHEADS GARLIC PRAWNS
John Berry's Celebrity Kitchen
(780) 456-3553
Serves: 6

5 large jumbo Tiger prawns-peeled and deveined per person
One large red onion diced fine
4 tbs. olive oil
Pepperheads Garlic Sauce
One quarter pound white button mushrooms sliced thin
Grand Marnier liqueur
4 cloves of garlic diced

1.    Wash shrimp in strainer
2. To a large sauté pan or wok add oil and sauté onions and mushrooms over medium high heat. When onions are translucent remove mixture and set aside.
3. Add shrimp to pan and sauté until shrimp are pink.
4. When they turn pink add veggies back into pan and pour two ounces of GM into pan and flambé.
5. When flames die down add two tablespoons of Pepperheads Garlic Sauce(more to taste if you wish) over top and stir fry for two more minutes. Serve as an appetizer or over bed of rice as an entrée.

 Elk Steaks with Demi-Glace:
John Berry's Celebrity Kitchen
(780)456-3553
Serves 4:

A great Alberta Ranched Elk, Venison or Ostrich recipe. Can be used with beef.

4 elk steaks-tenderloin or prime rib cut
2 tbs. olive oil
1 tbs. butter
salt and pepper to taste
Light sprinkle of Montreal Steak Spice

Sauce:
1 shallot finely chopped
1 clove of garlic diced fine
1 Package of Demi-Glace mix
Red Wine to taste

1. Heat oil and butter in heavy bottomed frying pan over medium high heat. Sprinkle Montreal Steak Spice lightly over steaks and press seasoning into meat with fingers. Lightly salt and pepper.
2. Pan fry to medium-rare. Remove from pan and set aside on plate.
3. Discard all but 1 tbs. oil from pan. Sauté shallot, and garlic briefly.
4. Pour a little red wine into pan to deglaze it
5. Add meat juices from plate.
6. Follow directions on package of demi-glace.
6. To plate-up steaks pour sauce over bottom of plate and steaks on top. Enjoy!

Cooking suggestion: You may like to add some exotic mushrooms to this sauce about 5 minute prior to serving.

Crab in Cream Sauce:
John Berry's Celebrity Kitchen
(780) 456-3553
Serves:4

2 Dungeness Crabs cooked
4 cloves of garlic diced
1 piece of ginger root julienned
1 bottle of white wine
1 ltr. Whipping cream
Cornstarch
1 diced purple onion
1 cup diced white button mushrooms
Wild Rice-as a side dish

1. Clean crabs by taking off outer shell, lungs and inside goodies. Keep legs on the mainframe of the crab.
2. With a cleaver, cut body and legs into manageable pieces.
3. In a wok stir fry garlic, oil, ginger root, onion and mushrooms until onion is translucent. Remove and set aside.
4. Add a bit more oil to pan along with crab legs. Stir fry for 3-5 minutes to heat. Then add whipping cream and about half a cup of white wine.
5. Simmer over medium high heat until sauce begins to thicken. You might need a bit of cornstarch to help the process.
6. Add veggies back into wok and stir fry for a few more minutes. Don't burn sauce if thickened.
7. Pour over a bed of rice and enjoy!

Cashew Pheasant Stir Fry :
John Berry's Celebrity Kitchen
(780) 456-3553
Serves:4

4 boneless, skinless pheasant breasts-cubed
1/4 cup white wine
2 tbs. hoisin sauce
2 tbs. black bean sauce
½ tsp. Diced garlic
½ tsp diced fresh ginger
2 tbs. oil
1 ½ cup sliced celery
1 ½ cup sliced mushrooms
1 ½ cup sliced onion
1 1/3 cup unsalted cashews

1. Heat oil in wok over medium high heat. Add garlic and ginger and stir fry until garlic is golden. Remove from Wok.
2. Add all the veggies and stir fry until tender. Remove from wok.
3. Add a touch more oil and pheasant, stir frying until cooked through and tender. Add veggies and hoisin and black bean sauce. Add a dash of wine. Stir fry for a few minutes. Add cashews and serve over rice.