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Posts Tagged ‘Jeanne’s Arctic Appetizers’

Landlocked Lobster – Jeanne’s Arctic Appetizers Week #3

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Landlocked Lobster

The very brief cooking time, at high heat, is the secret to the lobster-like texture of this fish.

Ingredients

  • 1/2 cup butter, melted (125 ml)
  • 2 tsp.  crushed fresh garlic  (10 ml)
  • 1 tbsp. chopped fresh parsley (15 m)
  • northern pike OR a similar firm, white, fresh-water boneless fish fillet

Preparation Instructions

1. Mix warm, melted butter with garlic and parsley. Place in a small serving bowl, on a small serving plate.

2. Cut fish into strips, approximately 2″ (5 cm) long. Drop fish into boiling, salted water, a few strips at a time, so water doesn’t stop boiling. Boil 1 minute. Drain. Repeat with remaining strips.

3. Place warm fish on plate, surrounding the bowl of butter dip. Serve with toothpicks.
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Jeanne Reimer

Jeanne Reimer

This is the third in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Wild Meatball Taste Teasers – Jeanne’s Arctic Appetizers Week #2

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Wild Meatball Taste Teasers

Helen’s daughter, Shari, is a natural cook (which she comes by naturally), who naturally loves to experiment. This is her invention and it is delectable -  naturally!

Ingredients

  • 2 lbs. ground caribou (moose, deer or elk) 1 kg
  • 3 tbsp. soy sauce 45 mL
  • 1 tbsp. brown sugar 15 mL
  • 10 oz. can water chestnuts, finely chopped 284 mL
  • 1/2 cup finely chopped onion 125 ml
  • 1 tsp. dried parsley flakes or 1 tbsp. (15 mL) chopped fresh parsley 5 ml
  • 2 garlic cloves, minced or 1/2 tsp. (2 ml) garlic powder 2 ml

Preparation Instructions

1.  Mix all ingredients together in a large bowl.

2 . Shape into bite-sized balls (approximately 4 dozen).

3.  Place meatballs on a greased baking sheet with sides and bake in a 375°F (190°C) oven for 15 minutes.

Makes about 4 dozen meatballs.

SERVING SUGGESTIONS: Serve hot with fruit sauce or sauce of your choice. Center fruit sauce on a glass plate and surround with meatballs. Provide picks. Now enjoy!

Note: If you make these ahead, just reheat them in the oven at 400°F (200°C) for 5 minutes.

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Jeanne Reimer

Jeanne Reimer

This is the second in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Gavin’s Caribou Strips – Jeanne’s Arctic Appetizers Week #1

Jeanne's Arctic Appetizers - Churchill Wild

Churchill Wild Delicious!

Gavin’s Caribou Strips

Gavin is Helen’s brother-in-law. We have watched a strange phenomenon develop through the years. We used to exchange recipes with sisters and sisters-in-law but nowadays it is just as likely to be one of the males in the family who has just found or produced a great recipe. This hors d’oeuvre is a winner. We have even served it to the Lieutenant Governor of Manitoba.

Ingredients:

  • 2 lbs. caribou strips, approximately 1/2 by 2 ½ inches 1 kg  (1 x 6 cm)
  • 1 cup flour 250 mL
  • 2 tsp. Dymond Lake Seasoning or 1 tsp. (5mL) each of seasoned salt & pepper
  • 1/4 cup vegetable oil 60 mL
  • 2 tbsp.  butter OR margarine 30 mL

Garlicky Wine Marinade

  • 2 cups dry red wine 500 mL
  • 2 garlic cloves, crushed
  • 2 tbsp.    soy sauce 30 mL
  • 1/2 tsp. dry mustard    2 mL

Preparation Instructions:

1. Combine all of the marinade ingredients and add the caribou strips. Marinate in the refrigerator for 8 hours, or overnight if more convenient.

2. Mix the flour and seasoning. Dredge (shake in flour until completely coated) the drained caribou strips in the flour and sauté (fry quickly, stirring constantly over high heat to seal in the juices) in the oil and butter, a handful at a time, until nicely browned. You may have to add more oil and butter.

3. Serve with wooden toothpicks.

Makes 8 dozen strips.

SERVING SUGGESTIONS:

These are delicious on their own but also taste great with a very simple dipping sauce made with 1 ¼ cup (60 mL) of your favorite bottled barbecue sauce mixed with 1 ¼ cup (60 mL) peach or apricot jam! Enjoy!

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Jeanne Reimer

Jeanne Reimer

This is the first in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer