Fisherman Cooking
Combo #1:
Pike
Pier Fisherman Grilling Plank
& Alder Smoked Chipotle Tartar Sauce.
1) Place fish steak
or filet on one of our Grilling Planks
2) Spread Tartar Sauce over the top of the fish
3) Grill for approximately 12 to 18 minutes
Fisherman Cooking
Combo #2:
Pike
Pier Fisherman Grilling Plank,
Salmon Basting Blend & Horseradish Sauce.
1) Place fish steak
or filet on one of our Grilling Planks
2) Mix our Salmon Basting Rub with Horseradish Sauce.
3) Spread over the top of the fish
3) Grill for approximately 12 to 18 minutes
Fisherman Cooking
Combo #3:
Pike
Pier Fisherman Grilling Plank, Seafood Seasoning & Original Tartar
Sauce
1) Place fish steak
or filet on one of our Grilling Planks
2) Sprinkle Northwest Seafood Seasoning over the top of the fish
3) Spread Pike Pier Tartar Sauce over the top of the seasoned fish
3) Grill for approximately 12 to 18 minutes
Fisherman Fish
Cooking Combo #4:
Pike
Pier Fisherman Grilling Plank & Our Own Classic Rub
1) Place fish steak
or filet on one of our Grilling Planks
2) Sprinkle Pike Pier Fisherman's "Our Own Classic Rub" over
the top of the fish
3) Grill for approximately 12 to 18 minutes
Note:
Cooking time can vary depending on the size of fish
Market
Naturals Recipes
NORTHWEST
STEAMER CLAMS OR MUSSELS
2 lbs Fresh Steamer Clams or Mussels
12 oz. Can Clam Juice or Water
2 Cups White Wine
1/2 Fresh lemon or 1 1/2 tbsp lemon juice
3 Cloves fresh garlic peeled
3 tbsp butter
1 heaping tbsp Pike Pier Fisherman Clam & Mussel
Seasoning
Wash Clams or Mussels and put in kettle with other ingredients. Steam
(simmer) until shells open - about 6-10 minutes. (Eat only clams or
mussels that are open) Spoon the broth from kettle over the top of clams
or mussels and serve. Dip in melted butter and serve with crunchy French
bread.
NORTHWEST
PLANKED SALMON
1 Salmon fillet, about 1.5 lbs
1/4 Cup Diced Onion (Walla Walla Onions recommended)
1/4 Cup Olive Oil
1 Lemon, Juice and Zest
1 Tbsp Fresh Dill, Chopped
1/2 tsp Salt (or to Taste)
1 tsp Freshly Ground Black Pepper
1 Pike Pier Fisherman Grilling Plank
Place Salmon in food
storage bag. Whisk all other ingredients together. Pour ingredients
into bag to coat salmon. Marinate the salmon for 30 minutes or more.
Meanwhile, soak a wood plank in liquid (completely submerged) for about
30 minutes or more. Next, place salmon on plank. Put the plank directly
on the barbecue grill. Close the lid and cook over medium-high heat
for about 12 to 18 minutes. Remove fish from plank before serving.
PLANKED CHICKEN BREASTS
3 lbs. Boneless, skinless chicken breasts
1/4 Cup cider vinegar
3 tbsp whole grain mustard
3 cloves garlic, peeled and minced
1 lime, juiced
1/2 lemon, juiced
1/2 cup brown sugar
1 1/2 tsp salt
6 Tbsp olive oil
Ground black pepper to taste
In a large container,
whisk together ingredients beginning with cider vinegar through salt.
Then whisk in olive oil and pepper. Place chicken in the mixture. Marinate
the chicken for 2 hours or more. Soak the wood plank in liquid (completely
submerged) for about 30 minutes or more. Remove plank from liquid. Place
chicken breasts on planks. Place planks on grill. Cover grill and let
cook until chicken reaches 180 degrees. Remove chicken from plank before
serving.
CRAB
DIP WITH HORSERADISH SAUCE
8 oz Cream cheese
7 oz Crab Meat
1/3 cup
sliced almonds
1 tbsp Milk
2 tbsp Finely Chopped onion
1/4 tsp Salt & pepper
1/3 - 1/2
Cup Pike
Pier Fisherman Horseradish Sauce
Soften cream cheese. Blend all ingredients in mixing bowl. Place in
small buttered baking dish. Sprinkle sliced almonds on top. Bake at
375º for 12 - 15 minutes. Number of Servings: 8
HORSERADISH GLAZED
SALMON
2 lbs salmon fillet, boned and skinned
1 cup Pike Pier
Fisherman Tartar Sauce
1 cup parmesan cheese
1 medium onion, minced
4 oz (half cup) Pike
Pier Fisherman Horseradish Sauce
Preheat oven to 350. Line cookie sheet with
foil. Place salmon filet on foil. Mix mayonnaise, parmesan, onion and
horseradish together in a small bowl. Frost top side of salmon. Bake
for 30-35 minutes or until fish flakes easily. If desired, you can place
under broiler for a few minutes to brown topping. Number of Servings:
4-6
SALMON
PATTIES
15 1/2 oz salmon, drained and flaked
1 cup cold mashed potatoes
1 egg
1 med-size onion, chopped fine (about 1/2 c.)
1/2 cup dry bread crumbs
3/4 tsp salt
1/4 tsp pepper
1/4 cup vegetable oil
Pike
Pier Fisherman Tartar Sauce or Alder
Smoked Walla Walla Onion Tartar Sauce
In medium-size
bowl mix salmon, potatoes, egg, onion, 1/4 cup bread crumbs, salt and
pepper. Shape mixture into 4 patties. Coat with remaining 1/4 cup bread
crumbs.
Heat oil in large
heavy skillet. Add patties and cook over medium heat, turning once.
Cook about 10 minutes or until heated through and golden brown. Serve
with Tartar Sauce. Makes 4 servings.
FRIED
TROUT WITH TARTAR SAUCE
10-12 boneless trout fillets
2-3 cups flour
1 1/2 cups of milk
1 tbsp of garlic powder
1 tbsp
onion powder
1 tbsp
cayenne pepper
2 cups of sunflower oil
Pike
Pier
Fisherman Original Tartar Sauce
or Alder Smoked Walla Walla Onion Tartar Sauce
Combine flour
with garlic powder, onion powder and pepper. Set aside. Soak fish in
milk for about 10-15 minutes. Heat
oil in deep fryer or large, deep heavy pan until very hot (375-400).
Coat fish filets with
seasoned flour, shaking off excess. Fry in oil for about 5-10 minutes
(depending on the thickness of the fish) until golden brown. Drain on
paper towels and serve with Tartar Sauce.
CLASSIC
CRAB COCKTAIL
8 oz block of cream cheese
8 oz crab meat
1 head bib lettuce
1 jar of Pike Pier
Fisherman Cocktail Sauce or Wasabi Cocktail
Sauce
Rice crackers
Place cheese
on bed of lettuce. Place crab meat on top and sides of cream cheese.
Pour Cocktail Sauce over crab and cheese making sure to keep outline
of cream cheese block.
Serve with rice
crackers.
SHRIMP
AND CRAB COCKTAIL
7 oz Shrimp
7 oz Crab
1 jar Pike
Pier
Fisherman Cocktail Sauce
1 tbsp Lemon juice
1 tbsp
Pike Pier
Fisherman Horseradish
Sauce
1 tbsp Worcestershire sauce
Mix Pike Pier
Fisherman Cocktail Sauce, lemon juice, Pike Pier Fisherman Horseradish
Sauce, and Worcestershire sauce, add shrimp and crab. Refrigerate overnight
before serving. Very spicy.
CHEESY
CRAB BALLS & COCKTAIL
7 oz Crab
16 oz cream cheese
1 jar Pike Pier
Fisherman Cocktail Sauce or Wasabi Cocktail
Sauce
Crackers, Triscuits preferred
Combine crab
and cream cheese. Roll into a ball. Pour Cocktail Sauce over ball. Serve
with crackers. Excellent!
BLACKENED
SALMON (made easy)
4 (6-ounce) fillets of fresh wild salmon
2.5 tbsp of Pike Pier Blackened Seasoning
1 tablespoon refined coconut, avocado or rice bran oil (high heat
oil)
Rub Pike
Pier Fisherman"BLACKENED SEASONING" all over the fish. Heat
a large nonstick skillet over medium-high heat, about 3 minutes. Brush
with the oil. Place the fish, skin side up, in the skillet. Cook until
blackened and crisp, 3 minutes per side. Remove skillet from heat
and cover it tightly with foil. Allow the salmon to finish cooking
from the residual heat, about 5 minutes.
Plank Cooking Made Simple
ALWAYS SOAK YOUR WOOD PLANKS FOR 30 MINUTES
OR MORE BEFORE USING.
USE THESE SAUCES, CONDIMENTS AND SEASONINGS
WHILE COOKING ON YOUR WOOD GRILLING PLANKS.
Pike
Pier Fisherman Tartar Sauce: Use as a basting marinade for cooking
fish. It will keep your fish moist and add a wonderful flavor.
Pike
Pier Fisherman Horseradish Sauce: Use as a basting marinade seafood,
poultry or vegetables. It will give your meal a zesty kick keeping it
moist and tender.
Pike
Pier Fisherman Spice Blends: Simply sprinkle over your seafood,
poultry or vegetables prior to cooking.
For More Recipes & Tips
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Naturals...another fine product line from
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