Heartland Outdoorsman
October 26, 2014, 12:54:47 AM *
Welcome, Guest. Please login or register.
Did you miss your activation email?

Login with username, password and session length
News:
 
   Home   Help Search Calendar Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: Walleye Po Boy Sang-wheech with Roasted Red Pepper Remoulade  (Read 1071 times)
0 Members and 1 Guest are viewing this topic.
M_komo
phpBB Heartland Subscriber
Newbie
*

Karma: 0
Offline Offline

Posts: 127



View Profile
« on: February 26, 2006, 06:35:17 PM »

With Fat Tuesday, and you know thats beeg in my house, right around the corna, this recipe heet the spot. Will be preparing this week.

Thats what you get for not feeshing the first weekend in some time. Just vegged around the house and found this gem in the October 1997 issue of In Feesherman. Funny, the mag didnt have one url in it. Meessus was very happy, and pretty much spent the whole weekend shopping, knitting and lunching.

(PS See they talked like thees back then.....)

==============================================
Walleye Po Boy Sang-wheech with Roasted Red Pepper Remoulade

By Chef Micheal Smith with Tom Kavanaugh
From the October 1997 In Feesherman

This sang-wheech is the North Country version of the LA Classic. Quick and easy to prepare, its the perfect end to a great day of feeshing, at home or in a cabin away from home. Add more heat by adjusting the level of Cajun seasoning to your tast. So sit back, relax, grab a cold drink and enjoy a taste of "Naw Orlans"....North Country Style.

Remoulade
1/2 c mayonnaise
1/4 c ketchup
1/2 tbsp Louisiana Hot sauce
1 tsp. whole yellow mustard seed
1/2 c. chopped roasted red pepper (roast one yourself or purchase from the condiment section of your local grocery store)
1/4 c. scallions, chopped
1/4 tsp Cajun Seasoning

Combine mayo, ketchup, hot sauce and stir with a wire whisk until well incorporated. Blend in the remaining ingrediants and chill for about 1 hours before serving

To prepare 4 sang-wheeches:
1c. bread crumbs
2tbsp. Cajun Seasoning
2 eggs
4 walleye feellets
2 to 3 c vegetable oil for frying
4 hard sang-wheech rolls or French baguettes cut in 8-inch sections
2 c shredded lettuce
2 tomatoes, sliced or chopped
2 scallions, chopped
Cayenne pepper, to taste

1. Mix the bread crumbs and Cajun seasoning until blended.
2. Beat the eggs in a separate bowl.
3. Cut the walleye feellets into 3-inch strips, dust with flour, and dip into the egg meexture.
4. Remove the feellets from the egg meexture and cover with the seasoned bread crumbs
5. Fry walleye feellets in oil until a rich golden brown.

Finally, cut each roll and fill it with shredded lettuce and tomato. Place the fried walleye on the roll and drizzle with a generous portion of the red pepper remojulade. Garnish with chopped tomatoe, sliced scallions and a spreenkle of Cayenne pepper for a little zeep.
Logged
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.12 | SMF © 2006-2009, Simple Machines LLC | Sitemap Valid XHTML 1.0! Valid CSS!