Sunday, 7 a.m. ET
SACRAMENTO, Calif. –-(Ammoland.com)- What to do with leftover small fish pieces? Make fish cakes! On this week’s The Sporting Chef – an original series hosted and created by Scott Leysath – Scott makes shrimp and catfish cakes while other guests make equally tantalizing wild game foods.
Tune in to The Sporting Chef on Sportsman Channel on this Sunday at 7:00 a.m. ET with re-air Friday, October 10 at 11:30 a.m. ET
To learn more about what’s on the grill this season, visit www.thesportsmanchannel.com/shows/the-sporting-chef
“My go-to recipe when you have random fish pieces in the freezer – like a little bit or snapper or flounder or crappie – is fish cakes. Even leftover cooked fish makes a great cake if you think of it as leftover crabmeat,” said Leysath. “But don’t start with wet, slimy fish. Keep it fresh and dry.”
Also on this week’s show, John McGannon shows how to make a citrus and ginger rubbed duck. He gently sears his duck to medium-rare and then lets it rest for a minute. “It’s important to let your wild game rest because with the absence of fat, you need to redistribute the moisture,” commented McGannon.
Hans Hummel of Hi-Mountain Seasonings joins Cee Dub in the kitchen to make Hi-Mountain jerky. Using Hummel’s favorite seasoning – Hickory Blend – and Hi-Mountain’s jerky board and knife, he and Cee Dub quickly make tasty jerky.
“The best part is that you can make it in a smoker, oven or dehydrator, but I like it lightly smoked,” said Hummel.
Other guests include: Melissa Bachman gives tips on working on your bow draw weight, Stacy Harris smokes and brines wild turkey breast, Chef Miguel Valdez prepares scallops and Buddy makes something special
Learn more about Camp Chef and the Smoke Vault used in this episode at www.campchef.com. Find out more about the Hi Mountain seasonings Leysath uses on his fish as well Hans’ jerky board and knife at www.himtnjerky.com. Wash it all down with a varietal from Lodi, California’s Michael David Winery at www.michaeldavidwinery.com.
The Sporting Chef, hosted by Scott Leysath, leans on his 25-year career as a fish and game chef, along with some of the outdoor industry’s most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.
Learn more about Sporting Chef at http://TheSportingChef.com and on Facebook at http://facebook.com/TheSportingChef