Hook’ Em Cook’ Em


I have 3 passions in life…. family, fishing and food!  It’s a great life when they all come together.

Here I share with you all our favorite recipes.  Most of the recipes are fish related, some of them are just good eats.  We  encourage our customers to share their favorite recipes with us.  Send us an email with your recipe, our crew will try it, if they like it - we’ll add it to our site.     We are in the process of adding all the recipes that were on the old site.  I hope to have it finished by the end of the year… after all, I still have to allow time for fishing!

Chef Darlen Lee
Photo from : Cook Show Host

“Hook’em Cook’em” is a registered trademark 1998

 

 

YOU ASKED:  FRESH FISH vs. FROZEN
It is always to best to catch your fish FRESH!  But if you have to purchase fish from a store, take this into consideration:  Most fish are cleaned and frozen aboard a boat, what you’re looking at in the fish section - even if arrayed beautifully on ice - is often frozen fish that has been thawed.  Frozen fruits and vegetables are grown in season and likewise frozen when they’re at their best.

Buy the bag of frozen fillets of tuna, salmon and flounder in the frozen-foods aisle and thaw them yourself.  It cost about 40% less and it’s frozen only once, so you’re getting better quality.  If produce is out of season, frozen tends to be cheaper than import.  Always ask, “Has this been frozen?”  And never take it home an refreeze it - Blah!  Believe it or Not, Trader Joe’s has some beautiful frozen Fujian Albacore steaks, you can get two nice quality pieces for about $5 bucks.  Traders Albacore is great as a steak and it’s actually cheaper to cook it up for Tuna Mac Salad than buying over processed can goods!

If you have any other questions, please drop us an email at [email protected]

Barbara Darragh Meatball Sandwich Casserole

Ingredients

  • 1 bag frozen meatballs (I use Mama Lucia Brand)
  • 1 jar marinara sauce
  • 1 cup mozzarella cheese (shredded)
  • 1 cup Italian blend cheese (shredded)
  • 1/2 cup Parmesan cheese (shredded)
  • 1 loaf of fresh Italian bread (sliced)

Directions

Step 1
The recipe for my super fast and easy dinner tonight. Did I mention that it is also really yummy?? No left overs here!

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9×13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread…you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

A side salad goes nicely with this quick meal!

Miquel’s White Sauce

Ingredients

  • 2 cups Whipping Cream
  • 1 cup Sour Cream
  • 1 teaspoon Chicken Base (like Knorr)
  • 2 tablespoons Clarified Butter
  • 1 tablespoon Flour
  • 1 Medium Jalapeno (from Jar) (seeded and minced)
  • 1 tablespoon Juice from Bottle of Jalapeños
  • 2oz Shredded Cheese (Mexi-Mix)

Directions

Step 1
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.

While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.

Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and the cheese.

Makes about 3 1/2 cups.

Miguel’s served it with tortillas chips but I think it would be equally yummy with bread cubes, similar to how artichoke dip is served.

ENJOY!

Mo’s Corn Pudding

Mo Taylor a long time Freedom regular came to my B-Day Party and brought this wonderful dish that puts all others to shame. It’s a simple great side dish that makes your mouth water.

Ingredients

  • 2 cans Whole Corn Niblets (Drained)
  • 2 cans Creamed Corn
  • 2 sticks Butter
  • 16oz Sour Cream
  • 2 boxes Jiffy Corn Bread Mix

Directions

Step 1
Mix it all together, spray a 9×12 pan with Pam or other non-stick spray. You don’t really need the spray with all the butter or if using a glass dish. Put it in the oven at 400 degrees for a 45 minutes or until golden on top. Yummy! So simple I think I’ll have Johnny, our cook, make it on the 2 day!
OMG - Oh Mo Goodness!

Banana & Walnut Loaf

Ingredients

  • 1 cup Flour
  • 1 cup Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 3 Medium Ripe Bananas
  • 3/4 cups Sugar
  • 1 Egg
  • 1/2 cup Vegetable Oil
  • 1/4 cup Plain Yogurt
  • 1 teaspoon Vanilla
  • 3/4 cups Chopped Walnuts

Directions

Step 1
Preheat the oven to 325°F. Grease a loaf tin and dust with flour, or even better, use your spray pan coating.

In a medium sized bowl, sift the flours and soda together. Give it a light stir to make sure it is all evenly combined.

In a large mixing bowl, mash the bananas. Add the sugar, egg, oil, yogurt and vanilla and fold it all together. Add the flour in 2 batches and then finally fold in most of the walnuts. Leave some of the walnuts for sprinkling on top.

Pour the batter into the loaf tin and smooth it out. Sprinkle the remaining walnuts. Bake for 1 hour - 1 hour 15 minutes, until a skewer inserted into the center comes out clean.

Cool in the tin for 10 minutes, then remove from the tin and cool on a baking rack.

Pinky’s Ginger Salad Dressing

Serves 3 cups
Prep time 10 minutes
Photos shows dressing with leafy greens, cucumber, chopped carrots, croutons and left over bbq’d white tiger prawns! Dressing great on cold fish and shellfish!

Ingredients

  • 1/4 bulb Yellow Onion
  • 1 clove Garlic (peel skin off)
  • 1 cup Peanut Oil ((Use Canola if you have Peanut allergies))
  • 3/4 cups Rice Vinegar (Mirin)
  • 2 thick slices Ginger Root (Peel Ginger 2 ea. 1)
  • 2 stalks Celery
  • 2 tablespoons Tomato Paste (you can substitute with ketchup)
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Sugar (or to taste)
  • 1 juice Lemon
  • 1/4 teaspoon Salt and Pepper (each, to taste)
  • 1/4 cup water (use to thin to desired thickness)
  • 10 Tumbled Carrots (or 3 regular size carrots)

Directions

Step 1
place all items in Vitamix and blend. If using a regular blender, cut all items small.
Step 2
Refridgerate and serve over leafy greens

Don’s Doves

Directions

Game
Step 1
Every hunter, not angler, is always faced with how to prepare their doves. Today I learned the secret to preparing your doves for a meal. Don, who is an expert marksman, gave Tom and I a lesson at the Triple B Shooting Range. Not only did I learn how to shoot properly, I learned how to prepare my kill.

Take only the breast meat, skinned and filleted, place them in a plastic bag and gently pound them to break up the meat. Take the breasts and soak them in salty water, as you’d prepare a brine, I would say at least an hour or three…. then take the breasts and soak them in milk… now this is the part that is new to me… if the milk turns pink, you have to rinse them again. The breasts are ready when the milk stays white. Then, prepare as you like, breaded and fried? sautéed with garlic and butter?

Don is off to TX for the big shotgun contest - we all wish him well and he promised to bring us back the trophy!
Thanks Don for the lessons and the recipe.

Easy Skillet Chicken Pot Pie

Purchase a ready roasted chicken… the one at the deli at the market. Roast 1/2 lb. of chopped carrots in the oven. Clean, drizzle with a little olive oil and roast about 400 degrees for 10-15 minutes. Heat oven to 400F. Heat 2 tablespoons of OLIVE OIL in a large open skillet. Add 1 chopped large ONION, season with 1/2 tsp. of SALT and 1/2 tsp. of PEPPER. Cook uncovered. Stir occasionally until tender 8-10 minutes. Add 8 oz. quartered small white or cremini MUSHROOMS cook, tossing occasionally 5-6 minutes. Add 1/2 lb. chopped roasted CARROTS, toss to combine. Sprinkle 1/4 cup ALL PURPOSE FLOUR over vegetables, stir for 1 minute. Gradually store in a 14.5 oz. can of low sodium CHICKEN BROTH and 1/4 cup of WATER, bring to boil, reduce heat; simmer until slightly thicken, about 1 minute. Remove from heat; mix in 3 cups of shredded ROASTED CHICKEN, 1 cup CHOPPED FLAT-LEAF PARSLEY, 1/8 tsp. ground NUTMEG, Unroll1 refridgeratored rolled PIE CRUST onto a lightly floured surface, roll into a 12 in round. Pace on top of mixture, gently shaping it inside skillet to fit. Brush with 1 large beaten egg and cut vents in the top. Place on a rimmed backing sheet; bake until to is golden brown, 20 -25 minutes.

Ingredients

  • 14.5 cans Low Sodium Chicken Broth
  • 1 Ready Roasted Chicken
  • 1/4 cup All Purpose Flour
  • 8oz Cremini Mushrooms
  • 1/2lb Carrots
  • 2 tablespoons Olive Oil
  • 1 Large Chopped Onion
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 cup Water
  • 3 cups Shredded Chicken
  • 1 cup Chopped Flat Leaf Parsley
  • 1/8 teaspoon Ground Nutmeg
  • 1 Refridgerated Rolled Pie Crust
  • 1 Large Beaten Egg

Fish Taco White Sauce

Ingredients

  • 1/2 cup Plain Yogurt
  • 1/2 cup Mayonnaise
  • 1 Juice of a Lime
  • 1 Minced Jalapeno
  • 1 teaspoon Minced Capers
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Cumin
  • 1/2 teaspoon Dried Dill
  • 1 teaspoon Ground Cayenne Pepper

Directions

Fish
Step 1
In a medium bowl, mix together 1/2 cup plain yogurt and 1/2 cup mayonnaise. Gradually stir in the juice of 1 fresh lime until consistency is slightly runny. Season with 1 minced jalapeno pepper, 1 teaspoon minced capers, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon dried dill, and 1 teaspoon ground cayenne pepper. Serve over tacos cold.

Grilled Corn and Crab Dip

Ingredients

  • 3 Ears of Grilled Corn
  • 8oz Soften Cream Cheese
  • 1/4 cup Mayonnaise
  • 1/4 cup Chopped Scallions
  • 3 tablespoons Lemon Juice
  • 2 teaspoons Old Bay Seasoning
  • 16oz Drained Crab Meat

Directions

Step 1
Grill three ears shucked fresh corn over high heat, turning occasionally until lightly charred on all sides, 10 to 15 minutes. Cut kernels from cobs, in a medium bowl combine 8 oz. soften cream cheese, 1/4 cup mayonnaise, 1/4 cup chopped scallions, 3 tablespoons lemon juice, 2 teaspoon Old Bay Seasoning and then grilled corn. Add 16 oz. can drained crab meat and gently combine. Spread mixture in 1-1/2 qt. baking dish and bake at 350 degrees until heated through, about 45 minutes. Serve with Pita Chips.

Millie Sonoda’s Special K Cookie

Ingredients

  • 2 cups Flour
  • 1 cup Sugar
  • 2 cubes Butter
  • 2 teaspoons Vanilla
  • 1 teaspoon Baking Soda
  • 1 cup Crushed Special K Cereal

Directions

Step 1
Cream butter and sugar well.
Step 2
Mix Flour and Soda well.
Step 3
Mix butter, sugar, flour, soda and crushed cereal. Roll into little balls.
Bake at 350 degrees for 10 -12 minutes.
Step 4
Place balls on ungreased cookie sheet and press with finger to flatten slightly.

Spinach Artichoke Dip

Ingredients

  • 3 Jalepenos (Roasted and Chopped)
  • 1-1/2 cup Artichoke (Chopped (packed in water))
  • 1/2 cup Parma Cheese (Shredded (add more on top))
  • 1 cup Ricotta Cheese
  • 1 cup Cream Cheese
  • Salt and Pepper

Directions

Step 1
Mix all together in bowl, sprinkle extra parma on top, place in oven about 400 degrees for about 20 minutes. Serve with Chips or bread

Tall Glenn’s Lime Grilled Tuna Steaks

Ingredients

  • 6 1″ Thick Tuna Fillets
  • 1 tablespoon Soy Sauce
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Dijon Mustard
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Lime Juice
  • 2 tablespoons Olive Oil
  • 1 clove Garlic, Finely Chopped

Directions

Fish
Step 1
Preheat grill. Set aside 6 nice tuna fillets about 1” thick. In a small bowl, whisk together ¼ a cup of lime juice, 2 tablespoons of olive oil,1 finely chopped garlic, 1 tablespoon soy sauce, 1 teaspoon fresh grated ginger, 1 teaspoon Dijon mustard, ¼ teaspoon each of salt, and pepper. Brush the fish with about one-third of the dressing and reserve the rest. Place steaks on the grill, and grill until the steaks are golden on the outside and done to taste inside. Place them on a serving platter. and drizzle with the reserve mixture. Serve immediately.

Winter Creamy Spinach Salad

Ingredients

  • 1 cup Cooked Quinoa
  • 1 cup Cooked Grain like wheat berry, barley, brown rice, faro, etc.
  • 2 cups Shredded Red Cabbage
  • 2 cups Washed Baby Spinach
  • 2 tablespoons Agave Nectar or Honey
  • 1/4 cup Golden Rasins
  • 1/4 cup Pecan Pieces
  • 3 tablespoons Pickled Red Onions *see recipe
  • 1/2 cup Creamy Cinnamon Dressing *see recipe

Directions

Step 1
Pickled Red Onions:
½ each – red onion, sliced
1 cup – seasoned rice vinegar
¼ cup – granulated sugar

Combine ingredients and let sit for at least 1 hour, overnight if possible.
Step 2
Creamy Cinnamon Dressing:
¼ cup – orange juice
1 Tbs – apple cider vinegar
2 tsp – minced shallot or 1 smashed garlic clove
2 cups – vegenaise or mayonnaise
1/8 tsp – ground cinnamon
Pinch black pepper and allspice

Whisk all ingredients except vegenaise or mayonnaise together and let sit for 30 minutes. If using the garlic, remove garlic. Slowly whisk into vegenaise or mayonnaise until it becomes a thick dressing.
Step 3
In a bowl, mix all the ingredients together including the pickled red onions. Adjust flavor with agave nectar and salt. Toss with Creamy Cinnamon Dressing.