Thank you KaBeeLo cooks for the best fish kabobs. No better way to complete a fabulous day of fishing Confederation Lake.
Over the years KaBeeLo has been blessed with an abundance of tried and true outpost recipes from our guests and staff. THANK YOU! We feel it’s about time to share these recipes with past, present and future guests, employees and friends. Be sure to print some off and include them on your next trip to KaBeeLo! Happy cooking!
If you have a recipe you would like to share, please send it our way (mail or email) and we will consider adding it to either our website, newsletter, social media outlets or our upcoming cook book!
Everything Walleye (Fish)
When most of us think of walleye, we often think of fried filets accompanied by chips, with a wedge of lemon that, when dripped over the fish, accentuates the flavor perfectly. We agree that fried walleye is one of the most delicious ways to enjoy the species, but sometimes a little variety is needed. Listed below are a handful of walleye dishes that take a step away from the conventional, but are nonetheless just as amazing.
walleye fillets, diced large
1 onion, chopped
1 celery stalk, chopped
2 potatoes, peeled and diced large
½ green pepper, chopped
½ red pepper, chopped
1 cup frozen corn
¼ cup flour
½ cup white wine
2 cups fish/chicken stock
2 cups milk
Salt and pepper to taste
1. In a large pan, sauté celery and onion until tender.
2. Sprinkle the celery and onion with flour, stirring constantly, and cook for a few more minutes.
3. Add potatoes, stock, and wine, and simmer until potatoes are soft.
4. Add all remaining ingredients and cook until the walleye is tender. Be careful not to overcook the walleye.
Feel free to add or remove ingredients to your liking and enjoy!
1 cup cornflake crumbs
1 cup dry bread crumbs
3 tbsp all-purpose flour
2 small walleye fillets, finely chopped
6 baby carrots, finely chopped
1 small zucchini, finely chopped
2 small onions, finely chopped
1 tbsp minced garlic
2 eggs, beaten
1 tsp dry mustard
3 tbsp lemon juice
Salt and pepper to taste
3 tbsp butter
1. Combine bread crumbs, cornflake crumbs, and flour in a shallow bowl and set aside.
2. In a large bowl, combine walleye, carrots, zucchini, onions, garlic, and eggs.
3. Add the mustard, lemon juice, and salt and pepper to taste, and mix well.
4. Form into small cakes, roughly ¾ in thick, and coat with flake/crumb mixture.
5. Melt butter in a skillet over medium heat and cook the walleye cakes until firm and golden brown (around 6-8 minutes for each side).
Walleye (Fish) Kabobs
a staff favorite – courtesy of guest Dwight Knisely who fishes Confederation Lake
1/2 tsp cajun spice
1/4 cup BBQ sauce + extra for brushing
Lemon pepper (to taste)
Walleye – cubed to desired size
Bacon (par cooked) enough to wrap each cube of fish
1. In small bowl combine cajun spice, 1/4c BBQ sauce and lemon pepper, stir until combined.
2. Add walleye pieces and marinade over night.
3. Once marinated, wrap each walleye piece in bacon and place on a wooden or metal skewer.
4. Brush with reserved BBQ sauce and grill.
KaBeeLo Guest Mark Mevissen's famous spring chowder
- 6 strips of Bacon
- 1 onion, chopped ¼”
- 2 stalks of Celery chopped ¼”
- ½ Green Pepper, chopped ¼”
- ½ cup white wine (optional)
- 2 can cream of celery soup, undiluted
- 2 soup cans of Milk
- 1 can of corn, drained
- 4 potatoes, cubed ¾”
- 2 Northern Pike Fillets, Y bones removed, (or walleye) cubed 1” chunks
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Parsley
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- Milk, as needed
- Shredded Cheese, if desired
- In large pot, fry bacon crisp, remove to drain on paper towels, reserve grease in pan
- Add to pan with reserved grease, onion, celery, green peppers and sauté until starting to soften.
- Deglaze pan with wine if using, 1 minute
- Add cream of celery soup, milk, potatoes, thyme, salt, pepper and heat to simmer, cooking until potatoes are almost done.
- Add corn, parsley and fish, simmering until fish is cooked through and flakes
- Crumble bacon and add to soup
- Add additional milk to achieve desired consistency
- Season with additional salt and pepper as needed.
- Serve hot and top with shredded cheese if desired
ANYTHING BUT FISH
Not every meal needs to include fish, so experiment a little with the pantry resources!!!
Sunny Skillet Breakfast
3 8oz baking potatoes, peeled and shredded (about 3 cups)
1 T butter
2 T vegetable oil
1 small red pepper, diced
1 medium onion, diced
1 garlic clove, pressed
3/4 tsp. salt, divided
6 large eggs
1/4 tsp. pepper
1. Preheat oven to 350°. Place shredded potatoes in a large bowl; add cold water to cover. Let stand 5 minutes; drain and pat dry.
2. Melt butter with oil in a 10-inch cast-iron skillet over medium heat. Add bell pepper and onion, and sauté 3 to 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in shredded potatoes and 1/2 tsp. salt; cook, stirring often, 10 minutes or until potatoes are golden and tender.
3. Remove from heat. Make 6 indentations in potato mixture, using back of a spoon. Break 1 egg into each indentation. Sprinkle eggs with pepper (and hot sauce if desired) and remaining 1/4 tsp. salt. STEP 4. Bake at 350° for 12 to 14 minutes or until eggs are set. Serve immediately
Dutch Babies - German Pancake
image source: www.simplyrecipes.com/recipes/dutch_baby/
A fun breakfast food & fancy pancake from guests Steve & Sophia Goodwin, FL
1/2 cup of butter
1-1/2 cup of milk
1-1/2 cup of flour
5 Quart pan
1. Put butter in cast iron fry pan and set in 425 degree oven.
2. Place in blender and whip at high speed for one minute. With motor running, gradually add in mild, then slowly add flour. Continue whipping for 30 seconds. (Works fine without a blender. Beat eggs well and sift flour so it doesn’t clump.)
3. Remove pan from oven and pour batter over melted butter. Return to oven and bake until brown and puffy, about 20 to 25 minutes. Serve with butter, powdered sugar, syrup and even warm cherry pie filling.
Recipe taken from an old Key Largo, Florida Cook book dating in the early 50’s - Guest Steve Goodwin, FL
makes 36-40 fritters, cut quantities in half for a group of 4 people
3 Cups whole kernel corn. (Shoe Peg is great)
1-1/2 cups all-purpose flour
2 teaspoons double acting Baking Powder
1 teaspoon salt
Pinch Cayenne Pepper (Optional)
2 Eggs, Beaten
1/2 Cup Milk
1. In a bowl mix all dry ingredients well. Blend in all other ingredients well.
2. Drop batter by spoon tablespoonful’s into hot 375 frying oil, until golden brown. (Some like smaller and use half tablespoonful’s.)
3. Sprinkle with Powdered Sugar and serve hot. Some like pancake syrup to dip fritters.
Dutch-Oven Peach Cobbler
feel free to substitute the peaches with any of your favourite fruits
2-3 cans of peaches
1/2 teaspoon cinnamon
3/4 cup sugar, divided
1 cup Pancake Mix
1/4 cup butter, cut into 1/8-in. pieces
1 large egg
Sweetened whipped cream
1. Prepare fire as directed below. Mix peaches, cinnamon, and 1/2 cup sugar in a 4- to 6-qt. cast-iron camp dutch oven.
2. Stir pancake mix, butter, egg, remaining 1/4 cup sugar, and 1/4 cup water in a medium bowl to make a thick and chunky batter. Drop 4 evenly spaced heaping spoonfuls over peaches. Cover.
3. Arrange coals for top and bottom heat cooking and cook, checking every 10 minutes, until batter is puffed, firm, and starting to brown, 20 to 25 minutes. Serve portions with whipped cream.
How to Use a Dutch Oven
1. Prepare the fire. If you have a campfire going, move any large pieces of still-burning wood to the side and level out your hot coals to fit the size of the dutch oven.
2. Set up the oven. For many recipes, you just set the dutch oven on top of the hot coals (“bottom heat cooking”). But there are times when you’ll need to heat both the top and bottom of the oven. Just scrape about half the coals to the side and arrange the rest in a circle the size of the dutch oven’s outer edge. Set the oven on top of the circle of coals, then pile the rest of the coals on top of the lid.
3. Start cooking. Lift the dutch-oven lid occasionally to check the food and temperature. To decrease the heat, scrape away some fuel. To increase the heat, or to cook longer than 45 minutes, add more wood embers (from that still-burning wood you moved to the side of your firepit) every 30 minutes.