Chiles Rellenos Atún (a low carb dish to make you swoon) Juanelo1946 2026-09-21 | Chiles Rellenos Atún (a low carb dish to make you swoon)
Mistakes, Mishaps and Mishegaas (the best and worst of Juanelo) Juanelo1946 2021-08-02 | It’s great to be here with you again! It’s been almost 2 years! Hundreds of you have asked how Ms. Cheeks and I are doing. So, I’m checking in to let you know that we’re doing great. As long as I’m here, I thought it would be fun to fire up our old movie projector to look back at some of the goofiness that went on while making videos. Much of this, I've never shown anyone. It was too embarrassing!Oh yeah, I may not be able to answer your comments, especially if you write over 3 words. You see, our last video got 35 hundred comments. I loved them! But I was so inundated that I couldn’t reply to them all. So just know in advance that we love you! At the end of the show, I’ll be back with Ms. Lulu.
Hookin, Cookin and Saying Goodbye (series finale, we hope not to cry) Juanelo1946 2019-11-25 | Making a good video every week is hard work, like a full-time job. After 6 years of weekly shows, it’s time to retire (and maybe spend more time with Ms. Lulu?). I’m going to miss my YouTube friends greatly. So let’s save the goodbyes for the end, and start with the usual hookin’, cookin’, and courtin’ Ms. Lulu. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: A Minn Kota, Endura 55 with 36” shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.THE BAIT: Live mealworms attached to a 1/32 oz. lead jig head.THE SPINNING REEL is a Garcia REVO2SX10, 2018.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 pound test, 2 pound monofilament equivalent.THE SPINNING ROD is a tiny Daiwa SMC401ULFS Spinmatic-C SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Amazon, Fish USA, and other places.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X. I alone operate the cameras and do the editing.BACKGROUND MUSIC is called “Always Loving You,” purchased from audioblocks.com.BACKGROUND VISUALS are courtesy of AA VFX, youtube.com/channel/UCilPIl-SwFbtsoH8WLnvlfA.- - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - - -CREAMY CRAB TOPPED BLUEGILLRecipe inspired by this: geniuskitchen.com/recipe/creamy-crab-topped-tilapia-290148#activity-feedINGREDIENTS:1 LB. bluegill or tilapia fillets¾ teaspoon Cajun seasoning⅓ cup mayonnaise¼ cup olive oil½ cup parmesan cheese2 6-oz. cans of crabmeat, drained1 teaspoon dill weed½ teaspoon garlic powder½ teaspoon onion powderDIRECTIONS:Lay bluegill fillets on a baking pan lined with nonstick foil and season with Cajun seasoning on top.Mix remaining ingredients in a medium bowl.Bake the fish at 350°F for 6 minutes until mostly cooked.Take fish out of the oven and top each fillet with large dollops of crab-parmesan mixture.Set the top rack of the oven 5 to 6 inches from the broiler element.Turn oven to broil and get it hot.Broil fish 3 more minutes or until bubbly and light brown.BAKED ASPARAGUS FRIESRecipe inspired by this: damndelicious.net/2014/05/09/baked-asparagus-friesINGREDIENTS:1½ cup low-carb breadcrumbs1 cup grated Parmesan cheeseKosher salt and freshly ground black pepper, to taste1 pound trimmed asparagus1 cup low-carb flour or almond flour4 large eggs, beatenCooking sprayDIRECTIONS:Preheat oven to 425°F. Coat a baking sheet with nonstick spray.In a large bowl, combine breadcrumbs and parmesan; season with salt and pepper, to taste. Set aside.Working in batches, dredge asparagus in low-carb flour (or almond flour), dip into eggs, then dredge in breadcrumb mixture, pressing to coat.Place asparagus in a single layer onto the prepared baking sheet. Spray with cooking spray. Place into oven and bake for 10-18 minutes, or until golden brown and crisp.Serve immediately.
Fishing for Bass in Black Bean Sauce (its low carb, great for weight loss) Juanelo1946 2019-11-18 | Four years ago I made fish in black bean sauce. Now, I’m craving it again. I picked up all I need at the Asian market except the fish! Let’s shop for some at our open air fish market. Click on SHOW MORE for info on the tackle, lake, recipes and more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES: a Z-Man Finesse TRD in coppertreuse on a 1/15 oz Z-Man ShroomZ jig head, and a 2.5 inch Action Plastic’s Shad Grub in black on a 1/16 oz. lead jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 LB test. Purchased 2018.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Ragtime Time,” downloaded from YouTube’s audio library.Motion Backgrounds by: "Amitai Angor, AA VFX" youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -RICED CAULIFLOWER:INGREDIENTS:20 to 24 oz. of riced cauliflower (either fresh or frozen)5 to 8 ounces of chopped onion (1 small onion)4 TBS of butter (½ stick)¾ to 1 teaspoon salt 1 teaspoon Chinese five-spice½ teaspoon of freshly ground pepperDIRECTIONS:In a very large skillet on medium heat cook onions in butter until soft and translucentAdd riced cauliflower and cook for 20 minutes, or until soft and like rice.Add Chinese five-spice, salt, pepper. Stir well and serve.FISH IN BLACK BEAN SAUCERecipe inspired by this: http://rasamalaysia.com/recipe-stir-fried-fish-fillet-with/2) (check this one out too: http://www.chewoutloud.com/2014/05/27/fish-black-bean-sauce) INGREDIENTS:One and ½ pounds of any white fish fillets6 TBS Lee Kum Kee black bean sauce1½ medium onion (cut into eighths)18 dried chilies (deseeded)2 green bell peppers (roughly chopped)1 red bell pepper (roughly chopped)6 stalk scallions (cut into 1.5 inch lengths)2 teaspoons of ginger paste½ teaspoon fish sauce2 teaspoons sugar (or sweetener equivalent)1 teaspoon sesame oil2 teaspoons of crushed garlic (optional)1 cup of water½ teaspoon guar gum2 or 3 TBS of cooking oil for skilletDIRECTIONS:Heat up a large skillet (or wok) and add in cooking oil. Add onions, bell peppers, dried red chilies, ginger paste, crushed garlic and stir fry them until aromatic and soft.Add in the fish and do a quick stir. Add the black bean sauce, fish sauce, sweetener, and sesame oil. Stir fry until the fish is cooked.Mix the guar gum into the cup of water using a strainer and stir vigorously. Add the water to the pan and stir. The sauce will thicken in a short time. Toss in the chopped scallion and do a quick stir. Dish up on a platter and serve hot with riced cauliflower.
Fishing for Enchiladas in Cream (theyre low carb, theyre a dream) Juanelo1946 2019-11-11 | I made a Rachel Ray recipe for fish enchiladas 3 years ago, it blew me away. It’s time to try making it again. I need only one thing, the fish! Let’s get out on the lake and shop for some. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: a 2.5 inch Action Plastic’s Shad Grub in black (action-plastics.com) on a 1/16 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND EFFECTS courtesy of youtube.com/dvdangor2011BACKGROUND MUSIC is called “Driving Through Dallas” purchased from audioblocks.com.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -BLUEGILL ENCHILADAS RECIPEInspired by the recipe found here: foodnetwork.com/recipes/rachael-ray/creamy-fish-enchiladas-2211089My original video on this is here: youtu.be/hGcPyUau-s4INGREDIENTS:1½ pounds of bluegill or any other white fishOlive oil cooking spraySeafood seasoning, such as Old Bay, for sprinkling1 limeOne 8-ounce brick cream cheese6 to 8 ounces (1 cup) sour cream1 teaspoon ground coriander2 teaspoons ground cumin2 small cans diced green chiles, drained2 cups shredded Monterey Jack cheese2 to 3 tablespoons chopped fresh cilantro1 teaspoon dried dill⅔ teaspoon salt (or to taste) and ground black pepperEight 8-inch low-carb flour tortillas2 cups heavy cream1 cup grated parmesan (I used pecorino Romano)Garnishes: thinly sliced avocado dressed with lime, thinly sliced red onion chopped fresh cilantro. Check photo in original recipe.DIRECTIONS:Preheat a broiler.Arrange the fish on a broiler pan or baking sheet. Spray the fish with olive oil and sprinkle liberally with seafood seasoning. Broil on highest rack until firm and opaque. Broil small fish like bluegill for about 5 minutes. Let fish cool and flake with a fork. Dress with the juice of the half the lime. (Use the other half to slice and garnish the dishes.)In a large mixing bowl, stir to combine the softened cream cheese, sour cream, coriander and cumin. Add the chiles and 1 cup of the Jack cheese, the cilantro, dried dill, salt and pepper to taste and the fish flakes.Spray a casserole or baking dish with olive oil. Arrange 3 to 4 tablespoons of the filling on the edge of each tortilla and roll the enchiladas. Set into the casserole seam-side down. Pour the heavy cream over the top of the casserole, just enough to cover, and cover with the remaining Jack cheese and the grated parmesan. Chill, covered, for a make-ahead meal. Bring to room temp before baking.Preheat the oven to 375°F and bake the casserole until brown and bubbly, 25 to 30 minutes. (Original recipe said 45 to 50 but that was too long). Top with avocado, onions and cilantro.
Fishing for Bass with Garlic Butter (a dish to make your heart flutter) Juanelo1946 2019-11-04 | I found a fish recipe that might satisfy my butter addiction. It’s loaded with butter, pecorino, garlic, basil. Well I picked up all the ingredients except one, the fish. So let’s go fishing! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES: THE LURES: a Z-Man 4” TRD Boar HogZ on a 1/15 ounce Z-Man BulletZ jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2016 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Faded As My Blue Jeans,” purchased from audioblocks.com.BACKGROUND EFFECTS courtesy of AA VFX youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -MASHED RUTABAGA WITH SOUR CREAMRecipe inspired by this: simplyrecipes.com/recipes/mashed_rutabaga_with_sour_cream_and_dillINGREDIENTS:2 pounds of rutabagas, peeled and chopped into small chunks½ tsp of salt¼ tsp black pepper2 TBS butter½ cup sour cream (more or less to taste)½ cup of shredded sharp cheddar3 TBS fresh grated pecorino Romano or parmesan cheese3 TBS chopped chivesDIRECTIONS:In a microwave safe bowl add a ¼ cup of water and place in the rutabaga chunks. Cover and microwave for 15 to 20 minutes. Stir halfway through. When rutabaga can be easily pierced with a fork, they’re done.Drain well.Mash with a stick blender, or food processor.Add the salt, butter, sour cream, cheddar cheese, Romano, and salt and pepper to taste. Just before you serve, mix in the chopped chives.BAKED BASS WITH PECORINO, GARLIC AND BUTTERRecipe inspired by this: cookingwithmammac.com/lemon-parmesan-cod-with-garlic-butterINGREDIENTS:2 cups freshly grated pecorino Romano or parmesan cheesezest of 1 lemon (save lemon for squeezing)4 TBS fresh basil (cut small or chopped)2 tsp garlic powder (more if you like!)3 tsp paprika6 to 8 TBS of butter1⅓ LBS largemouth bass or other mild white fishDIRECTIONS:Preheat the oven to 400°F. Grease a rimmed baking sheet with cooking spray. Place the grated pecorino in a casserole dish, add the garlic powder and paprika. Mix well.Zest one lemon using a zester or grater. Add zest it to the cheese mixture.Chop a small bunch of basil and it to the cheese mixture. Toss the cheese mixture with a fork to blend it.Pat the fish dry with paper towels.Melt the butter in a microwave in a medium bowl. Set up an assembly line with the fish, the butter, the cheese mixture, and the sheet pan.Dip each piece of fish in the butter, then into the cheese mixture, coating both sides and patting the topping onto the bass.Place the coated fish onto the sheet pan, top with any excess melted butter and bake for 15 minutes. The bass is done when it can be easily flaked with a fork.Squeeze lemon juice over the fish and serve. Serve with mashed cauliflower or mashed rutabaga as in the recipe above.
Fishing for a Fall Fish Fry (a low-carb feast thatll satisfy) Juanelo1946 2019-10-28 | I bought a low-carb breading mix that I’ve been itching to try. So, I’ve been wondering what I could use it on. It would be most fun and interesting to try it on bluegill. So let’s go fishing! Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: a 1 inch body of a Johnson Beetle Spin lure on a 1/32 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND EFFECTS courtesy of youtube.com/dvdangor2011BACKGROUND MUSIC is called “Jean Lafitte” performed by Phil And Vivian Williams, 2011-01-15 Portland Oldtime Music Gathering from archive.org, Creative Commons license: Attribution-NonCommercial-ShareAlike.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -MS. LULU’S COLESLAWINGREDIENTS:1 14 oz or 16 oz bag of shredded coleslaw mix½ cup of mayonnaise (8 TBS)¼ cup of sour cream (4 TBS)1 TBS of apple cider vinegar2 teaspoons of Splenda (1 packet, or 1 drop of concentrated EZ Sweet)½ teaspoon celery seeds (optional)¼ cup of chopped onions (or green onions)a couple of good dashes of Tabasco½ tsp of salt¼ tsp of pepperDIRECTIONS:In a small bowl add the mayonnaise, sour cream, apple cider vinegar, Splenda, Tabasco, onions, salt and pepper. Mix to combine. Add the bag of coleslaw to a large bowl. Pour the dressing into the bowl. Mix well. Add additional mayonnaise if you prefer. Serve immediately or refrigerate for 1-2 hours.FRIED BLUEGILL IN LOW-CARB BREADING MIXRecipe inspired by breading mix package instructionsand my previous videos like this one: youtu.be/KBOKkCtWxEEINGREDIENTS1 to 1½ LBS of panfish fillets like bluegill or perchSeasoned breading mix (recipe below)2 large eggs8 ounces of cream4 ounces of waterOil for deep frying1 lemon cut in wedgesSEASONED BREADING INGREDIENTS RECIPES1 package of Dixie USA Carb Counters Breading and Batter Mix2 teaspoons of onion powder1 teaspoon of garlic powder½ teaspoon white pepper½ to 1 teaspoon salt (taste mixture before adding)DIRECTIONS Pour the breading mix into a gallon zip lock bag.Blow in some air into the bag, quickly seal, and shake well to mix breading.In a plastic container, break and mix two large eggs with a fork.Pour into that container the heavy cream and water, and stir.Place fish fillets in container to soak for awhile.Prepare deep fryer with oil and set the temperature to 360°FThoroughly drain the fish fillets in a colander or strainerOne at a time, place fillets into the bag of breading mix.Blow a little air in the bag and quickly seal it. Shake the bag vigorously to coat the fish with breading mix.Shake excess breading mix off of each fillet.In batches, deep fry until golden brown, about 2½ to 3 minutes.Keep cooked fish in a warm oven until all are finished frying.Serve with lemon wedges and coleslaw
(Monster!) Bass Fishing for Chilean Stew (a low-carb feast, hard to outdo) Juanelo1946 2019-10-21 | Cold weather is coming and that got me thinking about a hearty fish dish. I found a Chilean stew, so I picked up all the ingredients I need. Ah, except one, the fish! Let’s try for some bass. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES a 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch TubeZ with a 1/15 oz. Z-Man BulletZ jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “The Entertainer,” downloaded from YouTube’s audio library.BACKGROUND EFFECTS courtesy of AA VFX youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -LOW-CARB ONION DILL SAVORY BISCUITSRecipe from here: simplysohealthy.com/low-carb-onion-dill-savory-scones-recipeINGREDIENTS:1 cup super fine almond flour1 TBS ground flax seeds½ tsp xanthan gum1 tsp baking powder½ tsp onion powder1 tsp fresh dill minced (½ tsp of dried)¼ tsp sea salt2 TBS butter cut into large chunks2 TBS sour cream1 large egg whiteINSTRUCTIONS:Preheat oven to 400º F. Line a baking sheet with parchment paper.In a medium bowl, whisk together the almond flour, ground flax seeds, xanthan gum, baking powder, onion powder, fresh dill and sea salt until well blended.Add butter to the dry ingredients. Cut in, using a pastry blender until mixture appears mealy.In a small bowl, whisk together the sour cream and egg white. Stir into the dry ingredients to form the dough. Turn the dough out onto the prepared cookie sheet. Shape into a disk about ¾ inch thick.Using a butter knife, cut into 6 equal triangles.Separate triangles so there is at least 2 inches between them. Bake for 10-12 minutes or until golden brown. Serve hot.CHILEAN SEAFOOD STEWRecipe from: recipedoodle.com/2013/10/07/chilean-seafood-stewINGREDIENTS:3 TBS of olive oil1 onion, sliced1 yellow bell pepper, sliced1 orange bell pepper, sliced1 red bell pepper, sliced4 garlic cloves, minced2 jalapeños, seeded and chopped1 cup white wine1 cup clam juice1 (28 oz) can of crushed tomatoes in juice1 bay leaf¼ to ½ cup lime juice, plus 2 limes quartered1 to 1½ LBS white fish, cut into pieces1½ LBS shrimp, peeled1 cup cilantro leaves, chopped4 scallions, choppedDIRECTIONS:In a large saucepan, heat the olive oil. Sauté the onions until they begin turning brown, 10 minutes. Toss in the bell peppers and cook an additional 5 to 8 minutes. Add the garlic, jalapeño, wine, clam juice, tomatoes, bay leaf and lime juice.Bring to a boil, then reduce to a simmer for 20 minutes.Add the fish and the shrimp and continue cooking 7 to 8 minutes, until the fish and shrimp are opaque. Remove from heat, discard the bay leaf and stir in the cilantro and scallions. Serve with lime wedges and garlic bread.
Bluegill Fishing for Spicy Indian Fare (its low carb with real flare) Juanelo1946 2019-10-14 | I found a spicy Indian fish recipe online that might work with bluegill. It’s got garlic, ginger, lime, turmeric. I have everything except the bluegill. Let’s try for some in a little pond. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter....THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE SLIP BOBBER: Was a Rod-N-Bobbs RX510 from bobbers.com.HOW TO USE A SLIP BOBBER. Here is a video I made several years ago on using a slip bobber: youtu.be/McekvQODG7s.THE BAIT: live mealworms on a 1/32 oz. lead jig head.THE SPINNING REEL: is a Shimano 1000, recommended line weights of 2 to 6 pounds. It is over 20 years old and it is discontinued.THE SPINNING ROD: is over 20 years old. It is a Shimano Stimula, S150UL2B, Length 5’0” line weight 1-4 lbs. Lure weight 1/16 to 3/16 ounce.THE SPINNING REEL LINE: Sufix 832 braid in low-vis green, 10 LB test, 4 LB monofilament equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it, Little Lake Ketchabigwon, is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Swanky 50s,” purchased from jewelbeat.com. This company is now out of business.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -INDIAN KACHUMBER SALADRecipe from: veganricha.com/2016/06/kachumber-salad-cucumber-tomato-onion-salad-recipe.htmlINGREDIENTS:1 sm. red onion finely chopped10 oz. of grape tomatoes chopped small1 lg. English cucumber chopped small5 or 6 red radishes sliced thinly2 jalapeños, seeded and finely chopped¼ cup chopped cilantro¼ to ½ tsp of salt¼ tsp or more freshly ground black pepper¼ tsp or more cayenne chili powder¼ tsp or more ground cumin1 tsp or more freshly squeezed lime juiceINSTRUCTIONS:Wash the vegetables. Chop the onions, tomatoes, cucumbers, radishes. Add to a bowl.Add the rest of the ingredients to a bowl. Mix well. Taste and adjust salt and heat. Serve.INDIAN SPICED PAN-FRIED BLUEGILLRecipe from: foodess.com/kerala-fish-fryINGREDIENTS:2 TBS minced garlic2 TBS minced ginger1 limes juiced1 lime for wedges1½ tsp kosher salt¾ tsp cayenne½ tsp turmeric1 to 1½ LBS bluegill fillets¼ cup vegetable oilINSTRUCTIONS:Combine garlic, ginger, lime juice, salt and spices in a small bowl. Pat fish dry then rub spice paste all over it. Refrigerate for up to 2 hrs. Preheat a heavy skillet over high heat. Add oil to hot pan. When oil is hot, carefully slide in half of the fish. Let cook undisturbed until fish lifts easily and top of the fish is turning opaque at the edges, 2-3 mins. Carefully flip and finish cooking on the other side until fish is just opaque at the center and flakes easily with a fork, 1-2 mins. more. Serve with lime wedges.Use video background by: youtube.com/channel/UCilPIl-SwFbtsoH8WLnvlfAMusic: Swanky 50s from JewelBeat. This company is now out of business.
Fishing for Crispy Oven-Fried Bass (low-carb class you cant surpass) Juanelo1946 2019-10-07 | I’ve been making a lot of fried fish lately but what about baked? I found a recipe that looks outta this world. It looks creamy and rich. I need only 1 item, the fish! Let’s try catching some. Click on *SHOW* *MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES: a Z-Man 4” TRD CrawdadZ on a 1/15 ounce Z-Man NedlockZ jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Big Sciota,” downloaded from YouTube’s audio library.BACKGROUND EFFECTS courtesy of AA VFX youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -ROASTED SPICY CAULIFLOWERRecipe inspired by this: yayforfood.com/recipes/roasted-spicy-cauliflower-with-paprika-and-turmericMy previous video of this recipe: youtu.be/jtTyw8X-9zAINGREDIENTS2 LBS cauliflower florets (larger ones halved) (about 1 large head of cauliflower)3 to 4 TBS olive oil1½ tsp hot Hungarian paprika¾ tsp of salt ¾ tsp pepper½ tsp ground turmeric½ tsp ground cumin¼ to ½ tsp red pepper flakes1 TBS lemon juice4 oz. of feta or goat cheese crumbles½ cup fresh cilantro, choppedINSTRUCTIONSPreheat the oven to 450° F. Place the cauliflower florets in a large bowl.Toss the cauliflower with the olive oil and spices (including salt and pepper) until the cauliflower is well coated.Lay out the cauliflower on to a baking sheet lined with non-stick foil.Roast for 25-30 minutes, flipping the cauliflower halfway, until browned and tender.After removing the cauliflower from the oven, top with lemon juice, cheese crumbles and cilantro.(According to my calculations, a ¼ portion of this recipe comes to 7 net carbs)CRISPY OVEN FRIED BASSRecipe from: thriftyfoods.com/recipes/recipes/crisply-baked-basa-filletsINGREDIENTS:Cooking spray1 to ½ LB small largemouth bass fillets3 TBS. mayonnaise1 TBS. fresh lemon juice2 cup low-carb breadcrumbs1 cup golden flaxseed meal2 tsp. seasoned salt½ tsp. cayenne pepper4 lemon slices, cut in halfDIRECTIONS:Preheat the oven to 425° F, 220° C.Line a baking sheet with non-stick foil or parchment. Spray with cooking spray.Rinse bass in cold water and thoroughly pat dry.Set the fish in a bowl with mayonnaise and lemon juice and toss to coat.Combine the remaining ingredients, except lemon slices, on a sided plate.Coat the fish in the breadcrumb mixture and set on the baking sheet.Bake for 8 minutes, and then turn each piece over.Bake 3 minutes more, or until cooked through. Cook larger fish longer.Place a few fillets on each plate and garnished with lemon slices.
Bluegill Fishin with Tostadas Our Mission Juanelo1946 2019-09-30 | One of my subscribers, Ty Man, has urged me to make fish tostadas. It sounded nutty, but lo and behold, I found a low-carb fish tostada recipe! I need only one ingredient. Let’s go fishing! Click on *SHOW* *MORE* for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: 1¼ inch Mr. Twister Micro Craw on a 1/32 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Yucatan Peninsula” from YouTube’s Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -BLUEGILL TOSTADAS WITH AVOCADO TARTAR SAUCERecipe inspired by this: tasty-lowcarb.com/low-carb-fish-tostada-avocado-tartar-sauce/#WHAT YOU’LL NEED:1 avocado peeled and chopped⅓ cup mayonnaise2 teaspoons Dijon mustard¼ teaspoon cumin½ to 1 cup chopped cilantro 2 limes¼ cup water¼ teaspoon sea salt¼ teaspoon pepper2 Pickled jalapeños finely chopped1 scallion stalk finely chopped1⅓ pounds of bluegill or any small, mild fish filletsMcCormack’s Mexican seasoning6 low-carb tortillas, 7 to 8 inch diameterolive oil to depth of ¼ to ½ inch for crisping tortillasred cabbage finely shredded (I used green cabbage)4 tablespoon queso fresco crumbled4 teaspoon red onion diced (I used white)4 ounce Mexican cream (“crema”)PREPARATION:Combine the avocado, mayonnaise, mustard, jalapeños, half of the chopped cilantro, juice from 1 lime, 2 TBS of the water, cumin, salt, and pepper in a blender. Blend until smooth.Add more water as needed to achieve a tartar sauce consistency. The sauce should be somewhat pourable.Place into a bowl and mix with more jalapeño and scallions. Refrigerate and serve cold.Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.Sprinkle the bluegill evenly on both sides with the seasoning and place on a rimmed, foil-lined, baking sheet. Broil until opaque and cooked through, 4 to 4½ minutes. Remove the bluegill to a bowl and use a fork to flake the fish and break into chunks. Heat olive oil in a small skillet on medium heat, until hot. Fry the low carb tortillas for 45 to 60 seconds, flip and cook for 45 to 60 seconds more. Place on drying rack until cooled.Spread avocado tartar sauce on each tostada shell. Top with a small amount of red cabbage, red onion, and fish chunks. Squeeze remaining half lime equally over the 4 tostadas. Next sprinkle each with crumbled queso fresco and drizzle with Mexican cream. Sprinkle with remaining chopped cilantro, some scallions pieces, and serve.
Fishing for Baked Bass with Shrimp (its low carb, no need to skimp) Juanelo1946 2019-09-23 | I’ve been making a lot of fried fish lately but what about baked? I found a recipe that looks outta this world. It looks creamy and rich. I need only 1 item, the fish! Let’s try catching some. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES: a ⅛ ounce Strike King Mini-King spinnerbait, and a 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus Hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2016 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Maple Leaf Rag,” downloaded from YouTube’s audio library.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -SPIRALIZED MEDITERRANEAN CUCUMBER SALADRecipe from: http://www.eatingwell.com/recipe/257558/spiralized-mediterranean-cucumber-saladINGREDIENTS:¼ cup extra-virgin olive oil2 TBS red-wine vinegar1 TBS chopped fresh oregano, plus more for garnish¼ tsp salt¼ tsp pepper1 large English cucumber1 cup halved cherry tomatoes½ cup thinly sliced red onion½ cup crumbled feta cheese¼ cup sliced pitted Kalamata olivesDIRECTIONS:1 Whisk oil, vinegar, oregano, salt and pepper in a large bowl.2 Using a spiral vegetable slicer with the chipper blade attachment (for thick noodles), cut cucumber lengthwise into "noodles." Cut the noodles into 2-inch lengths.3 Add the cucumber noodles, tomatoes, onion, cheese and olives to the bowl and toss to coat with the dressing. Serve topped with more oregano, if desired.BAKED FISH WITH SHRIMPRecipe inspired by this: allrecipes.com/recipe/12736/baked-fish-with-shrimpINGREDIENTS:4 TBS butter4 TBS all-purpose low-carb flour¼ to ½ tsp salt1 cup (8 oz.) heavy cream½ cup (4 oz.) of water (more is OK)1½ tsp crushed or minced garlic½ to 1 tsp onion powder3 TBS sherry wine1½ LBS small bass fillets½ LB uncooked large shrimp, peeled and deveined½ tsp of Zatarain’s or other seafood seasoning½ cup grated Parmesan cheeseDIRECTIONS:Preheat oven to 350°F (175°C). Combine the cream and water in a measuring cup. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in cream-water mixture. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon. Add crushed garlic, onion powder, and sherry. Stir in.Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Pat the fish and shrimp dry with paper towels. Arrange fish in pan, and cover with shrimp. Sprinkle fish and shrimp on one side with seafood seasoning. Pour white sauce over shrimp. Sprinkle with grated cheese. Bake, uncovered, for 18 minutes.
Bluegill Fishing (for cheesy fish burgers Im itching) Juanelo1946 2019-09-16 | I’ve made low-carb crispy fish before, and I’ve made fish sandwiches. Maybe we could tweak these recipes to make something new, crispy fish cheeseburgers. All we need are some bluegill! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: 1½ inch body of a Beetle Spin lure on a 1/32 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Dome Sweet Dome” from YouTube’s Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - LOW-CARB CRISPY FRIED BLUEGILL CHEESEBURGERSRecipe inspired by: buttoni.wordpress.com/2017/10/06/southern-fried-chicken-3INGREDIENTS:¾ LB of bluegill fillets,1½ c. plain whey protein2 c. crushed pork rinds (about 2 oz.)2 TBS oat fiber (optional)(I used coconut flour)1½ TBS. Old Bay (or Zatarain’s, Slap Ya Mama, Tony Chachere’s, etc)1 tsp. onion powder1 c. Parmesan cheese¼ tsp. fresh ground black pepper4 large eggs½ c. heavy cream½ c. waterOil for deep frying 8 slices of sharp cheddar cheese4 low-carb buns (I used “SmartBun”)Tartar sauceShredded lettuceTomato slices (thin)Sweet onion slices (thin)NOTE: “SmartBun” buns are available at netrition.comDIRECTIONS: Measure out and mix all dry ingredients in a large flat container, seal and shake well.In a large bowl, whisk the eggs, cream and water together. Toss the fish fillets into the egg wash and turn to well coat each.Pick each fillet out of the bowl, let it drain and drop into the plastic container of “flour.” With all fillets in the container, seal the top and shake it to coat all the fish. Leave the fish in the container of coating until the moment you remove them to the frying pan.Heat oil to 360°F. Shake off excess coating from each fish. In batches of two or three fillets, add to fryer basket. Let the fish fry about 2½ minutes until it appears golden brown. When each batch is golden brown and done remove to wire rack to drain until all are fried. Add a slice, or half slice, of cheese to each fillet. Keep in warm oven until ready to assemble burgers. Butter and toast buns. Add tartar sauce to buns, add fish with cheese, add a slice of tomato, add a slice of onion, top with a little shredded lettuce.
Fishing for Bass in Lemon Curry (the perfect meal when in a hurry) Juanelo1946 2019-09-09 | I’ve been eyeing a recipe for broiled fish in lemon curry. So I picked up the curry, thyme, the ginger, the lemon. All I need are the fish! Let’s pick some up from our open air fish market. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: a 2.5 inch Action Plastic shad grub lure on a 1/16 oz. Gopher Mushroom Head jig head. Action Plastic apparently sells its products wholesale in bulk quantities.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Dixieland Delight,” purchased from Pond5.com.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -ROASTED RED PEPPER SALADRecipe from here: foodnetwork.com/recipes/roasted-red-pepper-salad-recipe1-1950232#reviewsTopINGREDIENTS:1 lemon1 tsp ground cumin¼ tsp ground cinnamon½ tsp paprika¼ tsp chili powder, optional1 to 2 tablespoons olive oil2 (12 oz) jars roasted red peppers, cut in ¼ inch stripsSalt and freshly ground black pepper1 tablespoon finely chopped fresh cilantro leavesDIRECTIONS:Juice the lemon over a medium-sized glass bowl, discarding any seeds.Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil.Toss in the red pepper strips and season, to taste, with salt and pepper.Add the chopped fresh cilantro and serve at room temperature.BROILED BASS WITH LEMON CURRYRecipe inspired by the one here: cooking.nytimes.com/recipes/1018573-broiled-fish-with-lemon-curry-butterINGREDIENTS:8 tablespoons (one stick) unsalted butter4 garlic cloves, crushed (2 heaping teaspoons of jarred)2 TBS minced chives2 TBS minced thyme leaves2 tsp curry powder1 TBS fresh grated ginger⅓ tsp fine sea salt, more as neededzest of one large lemonGround black pepper, to taste1 to 1½ LBS bass, or other white fish filletsFresh lemon juice, for servingThyme fronds or cilantro for garnishDIRECTIONS:Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, chives, thyme, curry powder, ginger and ⅓ teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 4 to 5 minutes. Top with a squeeze of lemon juice and fresh thyme or cilantro, and serve.
When the Fishin is Missin (its adobo chicken thats kickin) Juanelo1946 2019-09-02 | My bass fishing has been lousy lately. So, by luck, I stumbled upon a non-fish recipe that seemed suitable for a very amateur cook like me. Could I do it justice? I gave it my best. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES a 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch TubeZ with a 1/15 oz. Z-Man BulletZ jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpLARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Bitters at the Saloon,” downloaded from YouTube’s audio library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -ASIAN CAULIFLOWER RICERecipe from here: thefoodcharlatan.com/asian-cauliflower-rice-recipeINGREDIENTS:2 12 oz. bags of riced cauliflower (frozen or fresh)2-3 tablespoons butter1 tablespoon sesame oil1 teaspoon minced garlic (I used the jarred kind)1 tablespoon rice vinegar1 tablespoon low sodium soy sauce¾ teaspoon powdered ginger¾ teaspoon salt, or to taste2 tablespoons Sriracha sauce2 teaspoons of sugar (or equivalent sweetener)2 tablespoons lime juice (half a lime)¼ cup chopped cilantro, or to tasteDIRECTIONS:In a large skillet, melt butter over medium-low heat. Add the sesame oil. Sauté the garlic for about 1 or 2 minutes, until fragrant.Add the cauliflower rice. It may seem like a lot, but it will cook down.Stir in rice vinegar, soy sauce, ginger, salt, Sriracha sauce, and sweetener. Continue to cook and stir the cauliflower until it is tender, about 10-15 minutes.Remove from heat and stir in the lime juice and cilantro.Garnish with additional lime and cilantro.FILIPINO CHICKEN ADOBORecipe from here: foodnetwork.com/recipes/filipino-chicken-adobo-recipe-1955818INGREDIENTS:4 to 5 LBS chicken thighs¾ cup white vinegar¾ cup low-sodium soy sauce4 cloves garlic, crushed (I used garlic from a jar)2 teaspoons black peppercorns3 bay leavesSteamed rice, for servingDIRECTIONS:Combine the chicken thighs, vinegar, soy sauce, garlic, peppercorns and bay leaves in a large pot. Cover and marinate the chicken in the refrigerator for 1 to 3 hours. Bring the chicken to a boil over high heat. Lower the heat, cover and let simmer for 30 minutes, stirring occasionally. Remove the lid and simmer until the sauce is reduced and thickened and the chicken is tender, about 20 more minutes. Remove the chicken to a platter. Keep it warm in the oven, and continue simmering the sauce until it reaches the thickness you like, Serve with cauliflower rice.
Fishing for Bluegill Salad (prepping for game day the low-carb way) Juanelo1946 2019-08-26 | We all know tuna salad, but no one hears about bluegill salad. I’m determined to make a great bluegill salad. I have everything but the bluegill. Let’s try for some at our own fish market. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - - - - - - - - - - - - - - GENERAL INFO OF INTEREST - - - - - - - - - - - - - - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE SLIP BOBBER: Was a Rod-N-Bobbs RX510 from bobbers.com.HOW TO USE A SLIP BOBBER. Here is a video I made several years ago on using a slip bobber: youtu.be/McekvQODG7s.THE BAIT: live wax worms on a 1/32 oz. lead jig head.THE SPINNING REEL: is a Shimano 1000, recommended line weights of 2 to 6 pounds. It is over 20 years old and it is discontinued.THE SPINNING ROD: is over 20 years old. It is a Shimano Stimula, S150UL2B, Length 5’0” line weight recommended 1-4 lbs. Lure weight 1/16 to 3/16 ounce.THE SPINNING REEL LINE: Sufix 832 braid in low-vis green, 10 pound test, 4 pound monofilament equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Dance of the Hours,” purchased from jewelbeat.com. This company is now out of business.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -BLUEGILL SALADThe recipe was inspired by this one: epicurious.com/recipes/food/views/halibut-salad-sandwiches-1984#reviewsINGREDIENTS:1½ LB of bluegill, crappie, perch, tilapia or bass fillets¾ cup mayonnaise¾ cup finely chopped red onion¾ cup chopped fresh cilantroGrated peel from 2 limesJuice from 2 limes3 TBS Dijon mustard6 to 8 slices of tomato to garnish plateLow-carb toast points from 6 slices of breadSpring mix cut greens from a bagDIRECTIONS:Preheat oven to 400°F. Line a baking sheet with foil. Spray with cooking spray. Layout fish. Salt and pepper them, and cook them for 15 min. Let them cool. In a medium bowl, using two forks, flake them into small chunks.Combine mayonnaise and next 5 ingredients in large bowl and stir to blend. Mix in flaked fish. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)Mound some salad over 4 or 5 slices of bread, dividing evenly. Top with lettuce, then with top slice of bread. Press sandwiches lightly to compact. Slice the sandwiches on a 45° angle. Serve during half-time of the football game.LOW-CARB TOAST POINTSINGREDIENTS:6 slices low-carb white bread4 TBS butter, melted½ tsp onion powder¼ tsp saltDIRECTIONS:Preheat oven to 400°.Remove crusts from bread slices. Cut each slice into triangles.Stir together melted butter, onion powder, and salt.Lightly brush 1 side of bread with butter mixture.Place, buttered sides up, on a baking sheet.Bake on wire rack 6 to 8 minutes or until toasted.
Fishing for Whole Grilled Bass (a low-carb meal with a whole lot of class) Juanelo1946 2019-08-19 | It’s been a long, long time since I’ve had whole-grilled, skin-on fish. I’d love to make it again. The grill is always ready. All I need now are some fish. Let’s see if we can pick some up! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus Hook. Also used is a 3/16 oz. Strike King “Buzz King” buzzbait and a Z-Man 2¾ inch Finesse TRD.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.LEARN HOW TO SCALE AND GUT A FISH HERE: youtu.be/YeXqdZYtF_ATHE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpLARGEST BASS CAUGHT was 6¾ pounds caught here at Lake Ketchabigwon in 1989.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Cloche Hats & Spats,” purchased from audioblock.com.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -BRUSSELS SPROUTS ON THE GRILL[Origin of this recipe lost]INGREDIENTS:1½ LBS fresh Brussels sprouts(1 LB after trimming and quartering)6 strips of bacon (I used 8)1 TBS olive oil½ tsp salt13 x 9” foil disposable cake panINSTRUCTIONS:Trim stems, and wilted leaves from Brussels sproutsQuarter or rough chop themToss the sprouts with the olive oil.Sprinkle them with salt. Set aside.Cut strips of bacon into one inch pieces.Spread the bacon over the sprouts and mix it in well.Heat the grill to medium to medium high (about 425°F).Dump the sprouts and bacon into a disposable foil 13 x 9” pan.Toss the pan on the grill. Close the lid. Stir about every 10 minutes.The sprouts and bacon will be done in 25 to 30 mins. Some pieces will dark and crisp and others lighter and green.Remove the Brussels sprouts from the foil pan to a plate.WHOLE GRILLED BASS WITH CITRUS CHIMICHURRIRecipe from the book, “Lake Fish” by Keane AmdahlIt can also be found on this site: http://www.startribune.com/recipe-whole-grilled-bass-with-citrus-chimichurri-and-walleye-cakes/427321723INGREDIENTS:Zest and juice of 1 large orange3 garlic cloves, finely minced½ c. chopped fresh cilantro½ c. chopped fresh parsley1 TBS red chile flakes½ teaspoon of salt for chimichurri4 slices lemonSeveral sprigs fresh thyme2 LBS whole bass, gutted and scaledOlive oilsalt & pepper for fishDIRECTIONS:Preheat grill. In a small mixing bowl, stir together orange zest and juice, garlic, cilantro, parsley and chile flakes. Season with salt and pepper, and set aside.Place lemon slices and thyme sprigs directly into the cavity of the fish, and coat skin with olive oil. Season with salt and pepper. Place fish on grates of hot grill and cook for 4 to 5 minutes. Flip and cook for 4 to 5 minutes longer.The meat should easily pull away from the bones. Serve whole grilled fish with chimichurri on the side.
Fishing for Bluegill Croquettes (a low-carb meal that no one forgets) Juanelo1946 2019-08-12 | I stumbled into a Spanish restaurant once. There I got cod croquetas. I was blown away. I’ve got to try making them. So I got all the ingredients, except one, the fish. So let’s go fishing! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - GENERAL INFO OF INTEREST - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE: 1¼ inch body of a Beetle Spin lure on a 1/32 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2019 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Puerto Rico Me Llama,” from YouTube’s Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -SPANISH CUCUMBER SALADRecipe from: thespruceeats.com/spanish-cucumber-salad-recipe-3083552INGREDIENTS: 2 cucumbers½ medium red onion3 small tomatoes3 TBS red-wine vinegar7 TBS extra-virgin olive oil¾ tsp of saltINSTRUCTIONS:Peel cucumbers. Slice in rounds about ⅛” wide or less if possible.Peel and cut onion in half, pole to pole. Thinly slice one of the halves.Cut tomatoes into eight pieces each or fewer.Place all ingredients into a serving bowl. Sprinkle salt over the top.Pour 3 TBS vinegar over vegetables and 7 TBS of olive oil.Toss salad and taste.Cover and refrigerate until ready to serve.FISH CROQUETTES (“Croquetas”)Recipe inspired by this: spainbuddy.com/fish-croquettesINGREDIENTS:16 oz. (2 cups) of any fishsalt and pepper1 cup of very thick white sauce (recipe below)1 tsp of oregano⅛ tsp of nutmeg3 eggs for coating – lightly whisked1½ cups of low-carb breadcrumbs for coatingVegetable oil for fryingINSTRUCTIONS:Preheat oven to 400°F. Line a baking sheet with foil. Spray with cooking spray. Layout fish. Salt and pepper them, and cook them for 16 min. Let them cool. Flake them finely, then mix them well with the white sauce, oregano, and nutmeg, until it reaches a thick and creamy consistency. Put mixture in the freezer for 15 to 20 mins., or in fridge overnight, to firm mixture up.Roll into 1” balls, or barrel shapes 1” across.Dip into the egg, drain, and then the breadcrumbs. Gently pat on crumbs.Fry in ½ to 1” hot oil, 350°, turning regularly, until they are nicely browned.Transfer to a cooling rack and keep them warm in the oven.Serve with wedges of lemon and a dipping sauce of your choice.THICK WHITE SAUCE FOR CROQUETTESRecipe inspired by this: stepawayfromthecarbs.com/low-carb-white-sauceINGREDIENTS:8 oz cream cheese1 cup heavy cream½ cup water1 egg yolk½ teaspoon of guar gumsalt & pepper to taste (I didn’t use/need any as the fish had enough)INSTRUCTIONS:Add the cream cheese, cream and water to a saucepan and cook over a low heat until the cream cheese has melted.Temper the egg yolk by adding a little of the cream sauce to it, mixing well, then adding the yolk back into the cream mixture.Stir constantly over a low heat for a few minutes until the sauce has thickened.Add the guar gum and continue stirring.Season with salt and pepper to taste.
About Bluegill, Enchiladas and Chile Sauce (here the sauce is the boss) Juanelo1946 2019-08-05 | Last week I told my special dinner guest that I might make enchiladas. Instead I made a fish dinner. I could tell she was disappointed. So, let’s do some fishing, then make her that Mexican dinner. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased, 2018. See here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.THE LURE: 1¼ inch Mister Twister® Micro Crawfish™ on a 1/32 oz. lead jig head.THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Corrido del Norte,” purchased from Pond5.BACKGROUND EFFECTS courtesy of AA VFX youtube.com/dvdangor2011 - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -CHILE SAUCE (a.k.a. ENCHILADA SAUCE, a.k.a. CHILE GRAVY) RECIPE:INGREDIENTS:1 LB. Ground Beef 12 cups water (3 quarts) 8 ounces of diced onion ½ cup of good quality chile powder (I used Gephardt’s)3 TBS of Accent seasoningsalt to taste (the salt in Accent was all I needed, so none added)1 TBS Better Than Boullion beef base3 TBS vegetable oil4 cups cold water to mix with flour 2 cups of flour low-carb flour *(see note on carb count below)1 teaspoon of guar gum (if needed to thicken sauce)INSTRUCTIONS:In a skillet, cook ground beef and chop finely. Meanwhile fill a stock pot with the 12 cups of water (3 quarts) and bring to a boil.Add the cooked ground beef and all remaining ingredients EXCEPT flour. Simmer for 30-45 minutes. In a bowl add the 3 cups cold water and gradually mix in flour. Now whisk vigorously to make a slurry. Add about a half cup of hot tap water to pot to stop simmering, then slowly add the flour slurry to the pot while continuously whisking. You'll see the sauce thickening a bit. Simmer for another 20 minutes or more and sauce is ready. Ladle into 24 oz. containers and freeze (for 4 servings). Use over enchiladas. *(if regular all purpose flour is used for this quantity of sauce (about 120 ounces), it would result in only 3 net grams of carbohydrate for each ¼ cup serving of sauce)LOW-CARB CHORIZO, CHEESE AND ONION ENCHILADA RECIPE:INGREDIENTS:9 to 10 low-carb flour tortillas8 to 12 oz. of Mexican pork chorizo1 pound of shredded Colby longhorn cheese8 ounces of chopped onion16 to 20 ounces of chile sauce (a.k.a. enchilada sauce, or chile gravy)Preheat the oven to 375°F.Cook the chorizo per instructions and drain the grease.Pour ¾ the shredded cheese into a large bowl. Add the onions and chorizo to the bowl and mix well.Place 3 to 4 TBS of the cheese mixture in a line just off the center of each tortilla.Roll each and place them into a greased casserole dish, seam side down.Spread ½ of the chile sauce over the enchiladas.Keeping the rest of the sauce warm.Spread the remaining cheese mixture over the top.Cover the casserole dish and bake them for 20 minutes.Uncover the casserole dish and place back in the oven for another 5 minutes.Remove from oven and let set for 10 minutes,Put two enchiladas on each plate, and spoon over some additional chile sauce.
Bass with Chili, Cumin and Lime (a low-carb dish thats sublime) Juanelo1946 2019-07-29 | I love fish recipes with a bold taste, a little spicy, you know? Well I found a 5 star recipe online, but all I need are the fish! Let’s try picking some up at our private fish market. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a 6½ inch Zoom Trick Worm with a 3/16 inch O ring and a #2 Gamakatsu Circle Octopus Hook. Also used is a ⅛ ounce Strike King Mini-King spinnerbait.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a 15”, 2016 MacBook Pro, using Final Cut Pro X.BACKGROUND MUSIC is called “Driving Through Dallas,” purchased from audioblocks.com.Motion Backgrounds by: "Amitai Angor, AA VFX" youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -EASY KETO MEXICAN CAULIFLOWER RICERecipe inspired by this: wickedspatula.com/mexican-cauliflower-riceINGREDIENTS2 TBS olive oil4 oz. onion, chopped2 clove garlic, minced1½ tablespoon chili powder1½ teaspoon cumin1½ LB cauliflower rice crumbles (I used two 12 oz. bags)1 10 oz. can or Rotel diced tomatoes, drained1 teaspoon of salt (use less if your chili powder has salt)2 to 4 TBS of chopped cilantro1 lime quartered into wedgesINSTRUCTIONS:In a large skillet heat the oil over medium heat. Add in the onion and garlic. Sauté for 3 or 4 minutes until soft but not browned. Sprinkle in the chili powder and cumin. Stir until fragrant, about 1 minute.Add in the cauliflower and stir letting it soften to a texture of your liking. About 15 minutes. Add in the Rotel tomatoes and stir to combine. Taste for salt and add as needed. Sprinkle with cilantro and a squeeze of lime just before serving.BASS WITH CHILI, CUMIN AND LIMERecipe inspired by this: food.com/recipe/chili-lime-cumin-cod-131528INGREDIENTS1 to 1½ LBS fresh bass fish fillets2 teaspoons chili powder1 teaspoon dried oregano½ to 1 teaspoon salt (depends on salt in your chili powder)3 tablespoons butter½ teaspoon cumin1 lime, juice ofDIRECTIONSHeat oven to 450°F.Coat oven safe pan with oil or cooking spray.Place bass on a baking sheet.Sprinkle on chili powder, oregano and salt.Roast 7 minutes until opaque and cooked through.Melt butter in small saucepan.Add cumin and lime juice and cook for 1 more minute.Before serving drizzle butter mixture over cod.
Fishing for a Seafood Platter (a low-carb meal sure to flatter) Juanelo1946 2019-07-22 | I love fried seafood, but most recipes include flour and cornmeal. I hit on great low-carb replacements. So, I’ve got everything I need for a seafood dish except the fish! Let’s catch some! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased, 2018. See here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.THE LURE: A Cabella’s “Recoil Grub” no longer made. It’s attached to a 1/32 oz. jig head.THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Swanky 50s,” purchased from jewelbeat.com. This company appears to now be out of business.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - -COLESLAW RECIPEInspired but this recipe: http://journeytofabulousfoods.blogspot.com/2011/08/blackened-fish-sandwiches-with-coleslaw.htmlIngredients:2 Tbsp cider vinegar4 Tbsp mayonnaise1½ tsp sugar (or artificial sweetener)½ tsp celery seed½ tsp salt½ tsp fresh ground pepperJuice from ½ lemon2.5 cups (14 oz. bag) coleslaw mix¼ cup cilantro, chopped¼ large onion, thinly sliced (slivered), 3 to 4 oz.Directions:1. Whisk together first seven ingredients.2. Stir in the shredded coleslaw mix, onion & cilantro.LOW CARB FRIED SEAFOOD PLATTERinspired by this: noblepig.com/2010/04/allyoucaneat-crisp-cornmeal-shrimp/?recipe_print=yesand this: gritsandpinecones.com/best-southern-crispy-fried-oysters1 cup almond flour1 cup golden flaxseed meal1 teaspoon of baking powder1 TBS Creole seasoning1 teaspoon kosher salt2 cups of buttermilk½ LB of frozen, uncooked calamari rings, defrosted½ LB of frozen, large, uncooked, peeled shrimp, defrosted½ LB of small fish fillets like bluegill, perch, crappie, or small bassvegetable oil for deep fryingtartar saucelemon wedgesIn a shallow bowl, combine almond flour, golden flaxseed meal, baking powder, salt and Creole seasoning. In another bowl, pour in the buttermilk.Put the calamari, shrimp and fish in the butter mixture, and refrigerate for an hour. Drain the seafood in a strainer, then coat in the flour mixture. Place on a plate.Heat vegetable oil in a deep fryer or skillet to about 360°F. Cook small batches of the seafood until golden brown and crisp about 2 minutes. Transfer to a cooling rack. Keep warm in a 200°F oven until all the seafood is cooked.Serve with lemon wedges and tartar sauce for dipping, and a side of low-carb coleslaw.
Grilled Fish with a Thai Twist (another recipe for your low-carb list) Juanelo1946 2019-07-15 | I was so happy with our blackened fish on the grill 2 weeks ago that I’m determined to use the grill again, but this time with a Thai twist. I only need the fish! So let’s go fishing! Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a Z-Man Finesse TRD in coppertreuse. It is attached to 1/15 oz Z-Man ShroomZ jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 LB test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Ragtime Time,” downloaded from YouTube’s audio library.Motion Backgrounds by: "Amitai Angor, AA VFX" youtube.com/dvdangor2011- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -FAKE MASHED POTATOES (CAULIFLOWER MASH)(recipe borrowed from various sources and modified)INGREDIENTS1 large head of cauliflower (24 - 30 oz) (I used a 32 oz. bag of florets)4 ounces of softened cream cheese4 tablespoons of softened salted butter½ tsp. of salt½ tsp. of garlic powder½ tsp. of onion powder¼ cup of grated parmesan cheese (I used asiago)½ cup of sharp shredded cheddarINSTRUCTIONSBreak cauliflower into florets. Microwave in loosely covered container for about 15 minutes until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and cheddar. Process until the mixture is smooth and creamy.EASY THAI GRILLED FISH FILLETS(recipe inspired by the one found here: thespruceeats.com/thai-grilled-fish-3217584)INGREDIENTS1½ LBS of small white fish filletsGarnish: lime wedgesFor the Marinade/Sauce6 TBS Worcestershire2 TBS of water6 TBS oyster sauce2 TBS fish sauce (available by the bottle at all Asian/Chinese food stores)4 TBS brown sugar (or brown sugar substitute)8 garlic cloves (minced)2 TBS lime juice½ tsp cayenne pepper or red chili flakes, to tasteone or two green onions, chopped, for garnishOne lime cut into wedgesDIRECTIONSStir all marinade/sauce ingredients together until sugar dissolves.Place fish fillets in a flat-bottomed dish and pour half the sauce over. Turn the fillets in the sauce. (Reserve the rest for later.)Allow fish to marinate for at least 10 minutes while you warm up the grill. It's best to make the grill hot, not blazing, or it will burn the tender flesh of the fish. You should hear a nice sizzle when you place fish on the grill.Brush or spray grill with cooking oil, then grill the fish for 5 minutes, or until the fish flakes easily and the inner flesh is no longer translucent.Once you place it on the grill, allow it to sear undisturbed for at least 2 minutes. If using bigger fish than those shown in video, flip them half way through and cook them longer.Heat up remaining sauce and use as a dip, glaze, or to spoon over the fish (and rice or potatoes) as you eat it.Serve with green onions on top and lime wedges on side.
Bluegill Fishin for a Dish Thats Kickin (this low-carb diet keeps on clickin) Juanelo1946 2019-07-08 | I found a recipe online that looks like a real winner. It’s tilapia with a Romano cheese crust. I’m eager to try this with our fresh-caught bluegill. Let’s try catching some for this recipe! Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased, 2018. See here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.THE LURE: A 1½ inch soft plastic crawfish on a 1/32 oz. lead jig head; brands unknown.THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Daley’s Reel,” performed by Nat Keefe with the Bow Ties, downloaded from YouTube Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - -LOW-CARB CREAMED SPINACHOrigins of this recipe are lost, but I’ve changed it more to my liking anyway.3 TBS butter1 TBS finely chopped garlic16 oz. of spinach leaves1 box (8 oz.) of cream cheese½ teaspoon or none at all, as the cheese is salty enough1 teaspoon of Italian seasoning6 TBS of parmesan or Romano cheese, grated or shreddedINSTRUCTIONS:Put butter in large skillet and melt it over medium-low heat. Add garlic and cook for 2 to 3 minutes. Add the spinach, and toss it in the melted butter.When the spinach is wilted down to about half the volume, add the cream cheese in two stages, 4 ounces at a time. Stir it in. After the first 4 ounces melts, add the second 4 ounces. Stir it in.When the cream cheese is melted, sprinkle on the salt (if using) and Italian seasoning, and stir in.Stir in grated or parmesan or Romano.PECORINO ROMANO CRUSTED FISHRomano Crusted Fish inspired by the recipe found here: deliciousbydre.com/parmesan-romano-crusted-tilapia1 to 1½ LBS bluegill or small bass filletsOlive oil spraySalt and pepper3 TBS mayonnaise 2 TBS sour cream2 TBS lemon juice (1 lemon)1 tsp basil1 tsp oregano1 tsp fresh cracked black pepper1 cup grated pecorino RomanoINSTRUCTIONS:Preheat oven to 375 degrees.Line baking pan with foil and spray with olive oil.Place bluegill fillets on sprayed foil, sprinkle with a dash of fresh cracked salt and pepper, and set aside while oven reaches desired temperature.Mix all the remaining ingredients together into a paste.Place bluegill fillets in oven and bake for 9 minutes. Then remove them from the oven and spread the paste evenly onto the top of each fillet with a brush.Place bluegill back into oven and switch the oven from the bake setting onto the broil setting for 1½ to 2 minutes keeping an eye on them. Pull them out when they become just golden.Remove from oven and squeeze fresh lemon on top of fish before serving (optional).this recipe serves 3 or 4 depending upon the total weight of fish used.
Fishing for Sandwiches of Blackened Bass (a low-carb meal you cant surpass) Juanelo1946 2019-07-01 | I made low-carb blackened bass fish sandwiches before. I’m craving them again. So I picked up all the ingredients I need, ah, except one, the fish! Let’s try for some fresh bass. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a ⅛ ounce Strike King Mini-King spinnerbait.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dixie Outlandish,” downloaded from YouTube’s audio library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -BLACKENED TILAPIA SANDWICH WITH CILANTRO LIME MAYONNAISERecipe inspired by this: foodnetwork.com/recipes/paula-deen/blackened-tilapia-sandwich-with-cilantro-lime-mayonnaise-recipe-1947997INGREDIENTS:Blackened seasoning (I used Spiceology BK)¼ cup (½ stick) salted butter, melted¼ cup (½ stick) unsalted butter, melted1 LB small largemouth bass fillets8 slices of low-carb bread, buttered and toastedCilantro Lime Mayonnaise, recipe followsStore-bought mango salsa (I used pineapple)Cilantro Lime Mayonnaise:1 cup mayonnaise¼ cup freshly chopped cilantro leaves1 tablespoon fresh lime juiceDIRECTIONS:Pour melted butter into a small casserole dish. Dip fish fillets in melted butter, transfer them to a foil-lined sheet pan, and coat both sides of them with blackened seasoning using your hands to rub it in.Heat a cast iron skillet over medium-high heat until hot. Add any leftover melted butter from the casserole dish. Cook fish, in batches, 2 minutes per side, or until fish flakes easily with a fork (depending on the thickness of the fillets).Spread Cilantro Lime Mayonnaise evenly over toasted bread. Place blackened fish on bottom slice of bread, top with mango salsa, and cover another slice.Cilantro Lime Mayonnaise:In a small bowl, combine all ingredients. Cover and chill.
Fishing with a Spinner (for a low-carb bluegill dinner) Juanelo1946 2019-06-24 | I’ve had fried fish using a breading known as 3-2-1. It’s always good. I wonder if I could make it even crispier by deep frying. I have everything I need but the fish! Let’s try for some now. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased, 2018. See here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. Purchased on amazon, 2018.THE LURE: A no. 0 Mepps spinner.THE SPINNING REEL: Garcia REVO2SX10, purchased 2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB test).THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a max. depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Lazy River Rag,” performed by Dan Lebowitz, and downloaded from YouTube Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - -CAULIFLOWER RICE PILAFRecipe inspired by this one: peaceloveandlowcarb.com/buttery-cauliflower-rice-pilaf-low-carbINGREDIENTS¼ cup butter2 tbsp olive oil4 cloves garlic, minced8 oz onion, diced (about 1 cup or so)1 teaspoon of curry powder½ teaspoon kosher salt¼ to ½ teaspoon black pepper, to taste6 cups riced cauliflower¾ cup chicken stock1 TBS powdered chicken granules, more to taste2 to 3 TBS chopped parsley2 to 3 TBS chopped chivesINSTRUCTIONSHeat butter and olive oil in a large skillet over medium heat. Once melted, add the onion and garlic to the pan. Sprinkle with the curry powder, the kosher salt and black pepper.Sauté until the onions are translucent and the garlic is fragrant.Add the riced cauliflower, chicken stock and powdered chicken granules to the pan. Mix to combine all ingredients.Continue sautéing until all the liquid has evaporated and the cauliflower is completely cooked.Use a rubber spatula to scrape any caramelized bits from the bottom of the pan and mix in. Add the parsley and chives. Add additional salt and pepper if needed.3-2-1 DEEP FRIED FISH (OR SHRIMP) My last video on this was Bluegill Fishing for a 3-2-1 Fish Fry, youtu.be/3GPiTF7qOGMOriginally inspired from this site: http://screwedonstraight.net/low-carb-southern-fish-fryINGREDIENTS:1½ LBS of bluegill or other small fish fillets (or shrimp)9 ounces by volume (18 TBS) of grated parmesan 6 ounces by volume (12 TBS) of golden flaxseed meal 3 ounces by volume (6 TBS) of almond flour 2 TBS of Old Bay seasoning 2 large eggs (for egg wash)½ cup of water (for egg wash)1 cup of heavy cream (for egg wash)Cooking oil of your choice for deep fryingMix grated parmesan, flaxseed meal and almond flour (the ratio is 3 to 2 to 1) and Old Bay seasoning in a large casserole dish. In a plastic bowl, beat eggs with water and heavy whipping cream. Add the fish fillets and make sure they soak completely in the egg wash. Add required amount of cooking oil to a deep fryer. Drain the fish in a colander or strainer. Keep colander or strainer over the bowl to allow continual draining. One at a time, place a fillet in the casserole dish with the dry ingredients. Pat the “breading” onto the fish to thoroughly coat them. Shake off excess coating and place the fillets onto a dish (what I call a “holding plate).Add the breaded fish to the deep fryer basket in batches. Don’t crowd the basket. Fry them until they are golden brown, about 2 to 2½ minutes.Put fried fish on a rack over a sheet pan to drain. Serve with lemon and rice pilaf.
Fishing for a Jambalaya Dinner (a low-carb winner to keep you thinner) Juanelo1946 2019-06-17 | A subscriber, Ty Man16, asked me if I could do a fish jambalaya dish. I made fish gumbo before but never jambalaya. So I picked up all the ingredients except the fish! Let’s shop for some. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased, 2018.THE LURES: A 3/16 oz. Strike King 316BM-70 chartreuse buzzbait. Also a 1” plastic body made for a 1/32 oz.(1½ inch) Beetle Spin lure. It’s attached to a 1/32 oz. jig head.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid, moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 LB test. Purchased 2018.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 LB line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon. It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a max. depth of 12’. The small pond uphill from it is ¾ acre with a max. depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is “Cajun Country” purchased from audioblocks.com for this video.Intro and outro animations courtesy of NASA, ESA, and G. Bacon (STScI); Optical and Infrared images: NASA, ESA, and (STScI).- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -LOW-CARB JAMBALAYARecipe inspired by: fromachefskitchen.com/low-carb-jambalayaINGREDIENTS:¾ to 1 LB of mild fish fillets, cut into 1 x 2” piecesolive oil¾ to 1 tea. salt½ tea. black pepper2 TBS Cajun seasoning, divided16 to 24 oz of fresh cauliflower “rice.”1 lg onion, finely chopped (10 oz. pre-chopped)2 stalks celery, chopped (5 oz. pre-chopped)1 red bell pepper, chopped (10 oz. pre-chopped)4 cloves garlic, minced1 TBS Hungarian paprika4 links Andouille sausage, halved lengthwise and sliced1 can (15 oz) petite diced tomatoes, undrained8 oz peeled and deveined shrimpTabasco sauce, to taste¼ cup chopped parsley or cilantro, dividedINSTRUCTIONS:Place fish pieces in a bowl and season with 2 tea. of Cajun seasoning. Toss to coat. And put aside.Place cauliflower in another bowl and drizzle with 1 to 2 TBS olive oil. Season with ¾ to 1 tea. of salt, ½ tea. of black pepper & 1 tea. Cajun seasoning. Toss to coat.Spread cauliflower out on to a nonstick baking sheet (or line a baking sheet with nonstick aluminum foil or parchment paper). Roast for 10 mins.Meanwhile, heat 3 TBS oil in a large skillet or sauté pan over medium heat. Add the onion, and cook 5 minutes. Add the celery and red bell pepper and continue cooking another 10 min or until very soft. Keep heat at medium.Reduce heat to medium-low, then add the garlic, paprika, Andouille sausage and cook about 5 min. Add tomatoes, shrimp and fish, and cook, stirring often until shrimp and fish are cooked, about 10 min, until shrimp is pink, and fish breaks easily with a fork.Add the cauliflower to the skillet & heat through. Add Tabasco sauce to taste.Add ½ the parsley. Transfer to a serving platter and garnish with remaining parsley.
Cajun Fish Fry and a Side (a low-carb meal in which to take pride) Juanelo1946 2019-06-10 | I found a recipe from a fellow low-carb YouTuber. Now it’s time to try it. It looks too good to ignore! It’s Papa G’s Cajun fish fry recipe. All I need for this recipe are some fish. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURES: A model 06, 1/8 ounce, 2.5 inch Thin Fin from Rapala (previously from Storm Lures), and a Z-Man Finesse TRD on a 1/15 oz. Z-Man Shroomz weighted hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is “Red River Valley” purchased from pond5.com for this video.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -PAPA G’s CAJUN FRIED FISHRecipe featured here: youtu.be/snMjsOR9VkIPapa G’s YouTube channel: youtube.com/user/meglinusaINGREDIENTS:1 to 1½ LBS small bass fillets (or bluegill, crappie, perch)Cajun seasoning for both the fish fillets and the breadingYellow mustardOil for fryingBreading Ingredients:1¼ cup almond flour1¼ cup ground pork rinds2 TBS Cajun seasoningINSTRUCTIONS:Add the almond four, ground pork rinds and Cajun seasoning to a casserole dish and mix well.Rinse and pat dry the fish fillets and place on a platter or baking sheet. Sprinkle Cajun seasoning on both sides.Spread yellow mustard on both sides of fish.Put one fillet at a time into the breading mix and pat the breading on. Put the “breaded” fish on to another plate.Add about ¼ to ⅓ inch of your favorite frying oil to a large skillet and bring the temperature up to about 350°.Fry the fish (in batches if necessary, do not crowd the pan) for 2 to 3 minutes on each side, depending upon the thickness of the fillets.Let drain on a wire rack over another sheet paServe with tartar sauce, lemon and a side like the one below.CHEESY GARLIC ROASTED ASPARAGUSRecipe from here: cafedelites.com/cheesy-garlic-roasted-asparagusINGREDIENTS1 pound asparagus spears, after removing woody ends3 tablespoons olive oil1 tablespoon crushed garlic, or garlic powder equivalent¾ teaspoon Kosher salt¼ teaspoon fresh cracked black pepper1¼ cup shredded mozzarella cheese or your favorite melting cheeseINSTRUCTIONSPreheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. Arrange asparagus on baking sheet. Set aside.In a small bowl mix together olive oil, garlic, salt and pepper. Drizzle the oil mixture over the asparagus and toss to evenly coat.Bake for 10-15 minutes until vibrant and just beginning to get tender.Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (the recipe says 4 to 5 minutes but mine started to burn and smoke in less than 4 minutes).Adjust salt and pepper, if needed. Serve immediately
Fishing and Making Lemon Cheesecake (its low carb and good for goodness sake) Juanelo1946 2019-06-03 | Memorial Day is coming and my regular guest, Ms. Lulu Cheeks, will be here with her students from the Culinary Arts Institute. I must catch bluegill for fish tacos. But, I need a dessert too. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: a 1/32 ounce Beetle Spin lure. The extra body was a 1½ inch plastic Bass Assassin.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, EZ Braid in 10 LB test, 3 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.LITTLE LAKE KETCHABIGWON: is ¾ acre pond and located just up hill of the big pond. It was excavated in 2011. In 2012 it was stocked with bluegill, bass, and yellow perch. Unintentionally, among the fish stocked were some hybrid bluegill. The lake is 12 feet deep in one small spot, but the deepest area is generally 10 feet deep.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “My Sweetheart,” purchased from Pond5.com.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - - -LOW-CARB LEMON CHEESECAKE BARS FOR PARTY OF 8 TO 10Recipe from here: simplytaralynn.com/2015/06/01/19350Ingredients5 Large Eggs1½ Cups Almond Flour½ TBS Ground Cinnamon1½ Cup Swerve (or ¾ cup of Splenda, or 2 cups of Erythritol)¼ Cup Coconut Oil¼ Tsp Salt1 Tsp Baking Powder24 Ounces Cream Cheese (2½ bricks)1 Tsp Vanilla1 TBS Lemon Extract (or fresh lemon)InstructionsPreheat oven to 325° F (163°C)In a mixing bowl, combine 2 eggs, melted coconut oil, ½ cup swerve (or one-third of the total of whatever other sweetener you use), ground cinnamon, almond flour, salt, and baking powder together. Add extra melted coconut oil if it's too dry.Add the crust mixture to a large baking pan (14.5 x 11”), and use your fingers to press it down. Bake for 15 minutes at 325 degrees (if using a 9 x 13 or smaller pan, I would bake for 20 minutes because the crust would be thicker).While the crust is baking, prepare the lemon cheesecake mixture. In an electric mixture, mix the cream cheese, lemon, vanilla, 1 cup swerve (or the remaining ⅔ of the total of whatever other sweetener you use), and 3 eggs.Remove the crust from the oven and spread the cream cheese mixture over the top. Sprinkle lemon zest on top if you used fresh lemons. Bake 30 minutes until top is slightly tanned. [Not shown in video]Refrigerate for 2-4 hours until firm. Cut into 24 pieces Recipe NotesCalories 165, 5g carbs, 3g fiber, 2g sugar, and 8g proteinFISH TACOS WITH PICO DE GALLO AND GUACAMOLE FOR A PARTY OF 8 to 10YouTube does not allow enough room in this description to lay out the taco recipe, so please refer to my last video showing the recipe. I simply multiplied it by 3. Here is that video, and in the description is the recipe: youtu.be/cOQl74hVHYo.
Fishing with an AC Shiner (for low carb gumbo that couldnt be finer) Juanelo1946 2019-05-27 | I’ve been wanting to make fish and seafood gumbo again. I did it 4 years ago and it was delish! I found a new way of making it that I’ve got to try. So yesterday I went shopping for some fish. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: an AC Shiner 200 floater-diver lure, approximately ⅛ oz in silver-black. Made near Cincinnati, Ohio, USA. See http://acshiners.info. Also see the history of the company and the making of these lures here: youtu.be/gu75tIiTHEw.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, EZ Braid in 10 LB test, 3 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.LITTLE LAKE KETCHABIGWON: is ¾ acre pond and located just up hill of the big pond. It was excavated in 2011. In 2012 it was stocked with bluegill, bass, and yellow perch. Unintentionally, among the fish stocked were some hybrid bluegill. The lake is 12 feet deep in one small spot, but the deepest area is generally 10 feet deep.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Good Old Music,” purchased from jewelbeat.com. Sadly, this company is now out of business.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - - -SLOW COOKER SEAFOOD GUMBO RECIPE(The recipe was inspired by this website: fitmomjourney.com/keto-gumbo-slow-cooker-thms-low-carb-paleo-ketogenic-whole30)Serves: 8 SERVINGS INGREDIENTS½ to 1 LB small bass fillets (or other small mild fish) cut into 1 to 2” pieces.2 LBS defrosted large Shrimp, deveined, no tails1 LB smoked Andouille Sausage, cut into rounds8 oz. sliced okra (optional)1 Bell Pepper, diced (1 to 1½ cup)1 Onion, Diced (1 to 1½ cup) 2 Celery Stalks, diced (1 to 1½ cup)4 T Olive Oil1 teaspoon of garlic powder6 ounces Tomato Paste15 oz. can of diced tomatoes1 TBS Cajun seasoning½ tsp each: Cayenne, Thyme, Oregano, Pepper1¼ tsp xanthan or guar gum (to thicken)2 14.5 oz. cans of low-sodium chicken broth1 to 2 TBS fish sauce (optional)1 to 2 TBS Worcestershire (optional)2 stalks of green onion, finely choppedServe with cauliflower rice or all by its lonesome.Add all the ingredients except the shrimp and fish in your slow cooker. Stir and mix well.Cook on high for 3-4 hours or low for 7-8 hours.Add the shrimp and fish 20 minutes before serving.Top bowls of gumbo with some chopped green onion.
Bass Fishing for Fish Piccata (its low carb, try it, you gotta) Juanelo1946 2019-05-20 | Three years ago I made fish piccata. It was so good, that I’ve gotta make it again. All I needed were the fish. So, I went out to cull some small bass. Here’s what happened. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a Z-Man Finesse TRD on a 1/15 oz. Z-Man Shroomz weighted hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Swanky 50s” purchased from jewelbeat.com, a company which seems now to be defunct.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -CHEESY LOW-CARB CAULIFLOWER RISOTTO IN CREAMY PESTO SAUCERecipe inspired by the one found here:http://www.ibreatheimhungry.com/2015/07/cheesy-low-carb-cauliflower-risotto-in-creamy-pesto-sauce.htmlINGREDIENTS12 oz bag of raw fresh or frozen riced cauliflower4 TBS butter½ tsp kosher salt½ tsp black pepper½ tsp garlic powder4 oz mascarpone cheese (or cream cheese)4 TBS Parmesan cheese¼ cup basil pestoINSTRUCTIONSCombine the cauliflower, butter, salt, pepper, and garlic powder in a microwave safe bowl.Cover and microwave on high for 10 to 15 minutes, or until the cauliflower is tender and done to your liking (I cooked it for 16 minutes).Add the mascarpone cheese and microwave on high for 3 more minutes.Add the parmesan cheese and stir until fully blended and creamy. Cool for 2 minutes (so you don't cook the pesto when you add it and lose the green color.)Stir in the basil pesto and serve warm.FISH PICCATARecipe inspired by the one found here: foodnetwork.com/recipes/melissa-darabian/fish-piccata-recipe-1923443INGREDIENTS:4 TBS olive oil4 small white fish fillets (such as bass or tilapia), about 1 pound totalKosher salt and freshly ground black pepper½ cup almond flour½ cup of grated parmesan½ cup white wine2 large lemons, juiced (6 TBS)2 to 3 TBS capers with a little of their juice4 TBS butter2 tablespoons chopped fresh parsleyDIRECTIONS:Heat the olive oil in a large sauté pan over medium-high heat.While the pan is heating, blot the fish dry with paper towels and season with salt and pepper.Mix together almond flour and parmesan, Dredge fish in the mixture, shaking off any excess.Sauté the fish in the oil until just cooked through, about 4 minutes, flipping halfway through. Remove the fish to a platter.Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together.Pour onto the fish and garnish with the chopped, flat-leafed parsley (I used cilantro).
Fishing with a Piece of Plastic (for a low-carb dish thats fantastic) Juanelo1946 2019-05-13 | If you’re watching your carbs, chances are you’ve heard of Carbquik. It’s like Bisquick but very low in carbs. You can use it as a breading for fried fish. All I needed were some fish. Click on SHOW MORE for info on the tackle, lake, recipes and much more.Check out Air Fryer Recipes with Booger500us at youtube.com/user/Booger500us?feature=em-uploademail.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: a 1 inch plastic body made for a 1/32 oz.(1½ inch) Beetle Spin lure. It’s attached to a 1/32 oz. jig head of unknown brand.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.LITTLE LAKE KETCHABIGWON: is ¾ acre pond and located just up hill of the big pond. It was excavated in 2011. In 2012 it was stocked with bluegill, bass, and yellow perch. Unintentionally, among the fish stocked were some hybrid bluegill. The lake is 12 feet deep in one small spot, but the deepest area is generally 10 feet deep.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dixie Outlandish,” performed by John Deley and the 41 Players, and downloaded from YouTube Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - -CARBQUIK DEEP-FRIED MUSHROOM & FISH DINNERMushroom recipe inspired by this: house-autry.com/recipes/deep-fried-vegetablesFish recipe inspired by this: tasteofhome.com/recipes/batter-up-walleyeINGREDIENTS1 cup heavy cream½ cup of water 1½ cup Carbquik Breading¾ cup of grated parmesan1½ TBS garlic powder1½ TBS onion powder1½ TBS Cajun seasoning2 teaspoons pepper2 teaspoons salt (I used 1½ in the video, but a bit more would be better)8 oz to 1 LB of button mushrooms1 LB bluegill, small bass, or crappie filletsOil for deep fryingLemon wedgesDIRECTIONSPreheat oil to 375°F. Combine the heavy cream and water in a medium bowl. Place mushrooms in the cream mixture.Mix Carbquik with next 6 ingredients (parmesan and seasonings) in a gallon Zip Lock bag, or a shakable breading device.Shake off moisture from mushrooms and place them in the bag or in breading device. Blow some air in bag if using and quickly seal it up.Coat mushrooms by shaking bag or breading device. After coating, place them on a plate. In batches, place them in deep fry basket. Deep fry them until golden brown, about 5 to 6 minutes.Place the fish fillets in the bowl of cream-water and repeat the same procedure for the coating as you did for the mushrooms.Deep fry the fish until golden brown, about 3 or 4 minutes. Serve with lemon wedges.
Fish in Lemon Cream (its low carb, its a dream) Juanelo1946 2019-05-06 | I made fish in lemon cream sauce before and it was exquisite. I’d love to try it again! I thought the recipe would be good with bass. All I needed to do was catch some bass. Here’s what happened. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a Z-Man Boar HogZ on a 1/15 oz. Z-Man BulletZ weighted hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight ¼ - ⅝ oz. ounce. Line weight 8-15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Old Joe's Fiddle,” which I purchased for your enjoy from Pond5.com.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -ROASTED ASPARAGUSfoodnetwork.com/recipes/ina-garten/roasted-asparagus-recipe-1916355INGREDIENTS:2 pounds fresh asparagusOlive oilKosher salt, plus extra for sprinklingFreshly ground black pepperDIRECTIONS:Preheat the oven to 400 degrees F.Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.BAKED BASS WITH LEMON CREAM SAUCERecipe taken from here: http://www.recipetineats.com/baked-fi... INGREDIENTS(the sauce ingredients are doubled from what is in the original online recipe)1 to 1½ LBS small fish fillets like bluegill or small largemouth bass8 TBS butter (one stick)¾ cup heavy cream (6 ounces)2 oz. of cream cheese (added as a thickener)3 garlic cloves, minced (or 2 teas. from a jar)2 TBS Dijon mustard3 TBS lemon juice (½ of large lemon)Salt to taste (may not be needed if using salted butter)½ teaspoon fresh ground pepper3 TBS finely chopped scallions, white part onlyFresh cilantro or parsley and lemon slices or wedges, to serveINSTRUCTIONSPreheat oven to 390° F.Place fish in one or two (if needed) baking dishes - ensure the fish isn't crammed in too snugly. Sprinkle one side of fish with salt and pepper. (If using bigger thick fish, then do both sides).Place butter, cream, cream cheese, garlic, mustard, lemon juice, salt and pepper in a medium sauce pan. Heat on medium low while stirring every few minutes until melted and smooth. Keep the sauce warm!Sprinkle fish with chopped scallion, then pour over some of the sauce.Bake for 9 to 10 minutes (a little longer for thicker fish), or until fish is just cooked. Remove from oven and transfer fish to serving plates. Spoon over more sauce, and garnish with parsley and lemon wedges if using.NOTE: If you make this fish recipe with the asparagus recipe above, you’ll have enough sauce to spread on both the fish and the asparagus
Bluegill Fishin is Our Mission (for a low-carb fish fry we’re wishin’) Juanelo1946 2019-04-29 | Cornmeal is full of carbs. But the size of the grains are close to whey protein which has no carbs and can be used as a breading. I’m eager to try it in place of cornmeal. All I need are some bluegill. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: a 2 inch curly tailed Z-Man plastic GrubZ in violet sparkle attached to a 1/16 oz. Gopher Mushroom jig head in black and chartreuse.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Lost Native,” downloaded from YouTube Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - - -ZUCCHINI WITH MUSHROOMS recipe inspired by this recipe: http://www.genaw.com/lowcarb/zucchini_with_mushrooms.html1 TBS butter 2 medium zucchini, ¾ LB to 1 LB total4 ounces of sliced mushrooms2 TBS of finely chopped onion1 teaspoon garlic, minced ½ teaspoon of seasoned salt Freshly ground pepper to your tasteCut the zucchinis in half lengthwise, then slice into ¼ inch thick half moons. Heat the butter on medium heat. Add the zucchini, mushrooms, and onions. Then after a few minutes add garlic. Sauté until the vegetables are soft and tender, the way you like them. Season with salt and pepper.Makes 2 plus servings CRISPY FRIED BLUEGILLRecipe inspired by this one: myrecipes.com/recipe/jacks-fried-catfishINGREDIENTS1 LB of bluegill fillets1 cup heavy cream mixed with ½ cup water2 cups whey protein isolate powder1 tablespoon seasoned salt2 teaspoons pepper½ teaspoon onion powder½ teaspoon garlic powder1 teaspoon saltVegetable oil for deep fryingDIRECTIONSPlace bluegill fillets in a container (I used a casserole dish because I followed the original recipe, but any container is probably better) and pour cream-water mixture over them to soak. Place them in the refrigerator.Combine whey powder and next 4 ingredients in a gallon Zip Lock bag.Remove bluegill fillets from refrigerator, and let stand at room temperature 10 minutes. Remove from cream-water, allowing excess to drip off. Sprinkle evenly with 1 teaspoon salt.Pour oil into a deep fryer as per instructions. Heat to 350°.Add the bluegill fillets to the bag of whey protein mixture. Blow some air in bag and quickly seal it, leaving it inflated. Shake vigorously. Let the fish stay in the bag until ready to place them into the deep fryer.Pick out a few fillets from the bag, shake off the excess “breading,” then plop them into the the deep fryer basket. Do not crowd the basket. Allow to 3 to 4 minutes or until golden brown. Drain on wire racks over a sheet pan. Do this in batches.
Bass Tacos with Pico de Gallo and Guacamole (its low carb, and thats no baloney) Juanelo1946 2019-04-22 | I needed to use up some low-carb tortillas I had bought. I found a recipe for fish tacos, a whole new way. All I needed were the fish. So, yesterday I went to cull some small bass for the recipe. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a Z-Man CrawdadZ on a 1/15 oz. Z-Man BulletZ weighted hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Hermanos Ranchero,” downloaded from YouTube’s audio library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -FISH TACOS WITH PICO DE GALLO AND GUACAMOLERecipe inspired by this one: foodnetwork.com/recipes/bobby-deen/blackened-fish-tacos-with-guacamole-and-pico-de-gallo-3415163INGREDIENTS:Eight 8-inch low-carb tortillasOil to depth of ½ inch for crisping tortillasFISH:1½ teaspoon smoked paprika½ teaspoon cumin½ teaspoon dried thyme⅛ teaspoon cayenne pepper¼ teaspoon kosher salt1 pound of small bass filletsPICO DE GALLO:2 plum tomatoes, diced1 jalapeño, seeded and minced3 tablespoons chopped fresh cilantro3 or 4 tablespoons minced red onion1 clove garlic, mincedJuice of half a limePinch kosher saltGUACAMOLE:2 ripe avocados1 plum tomato, diced1 jalapeño, seeded and minced2 tablespoons sour cream (optional)3 tablespoons minced red onion3 tablespoon finely chopped fresh cilantro1 clove garlic, mincedJuice of half a lime½ teaspoon kosher saltDIRECTIONS:Adjust an oven rack with the broiler pan to the top rack and preheat the broiler to high heat.For the bass: Combine the smoked paprika, cumin, thyme, cayenne pepper and ½ teaspoon salt in a small bowl. Sprinkle the bass evenly on both sides with the spice rub. Place the bass on the hot broiler pan and broil until opaque and cooked through, about 8 minutes. Remove the bass to a plate and use a fork to flake the fish and break into chunks. For the pico de gallo: Combine the tomatoes, jalapeño, cilantro, onion, garlic, lime juice, and salt in a small bowl. For the guacamole: Combine the avocado, tomato, jalapeño, sour cream, red onion, cilantro, garlic, lime juice and salt in a medium bowl. Mash together until combined but still a bit chunky. To serve, spread the guacamole on a warmed tortilla and top with chunks of salmon and pico do gallo.
Bluegill and Crappie Nugget Making (a low-carb recipe thats groundbreaking) Juanelo1946 2019-04-15 | I love crispy deep fried fish. Well, I stumbled on a fish nugget recipe that fits the bill. So, I went out to our local outdoor fish market to see what was available. Let’s see what happened. Click on *SHOW MORE* for info on the tackle, lake, recipes & much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter....THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: a 2 inch black plastic grub on a 1/32 oz. jighead of unknown brand names.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LMWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, https://www.inkpixi.com/by-clothing-t.... In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dome Sweet Dome,” downloaded from YouTube's Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -RUTABAGA CHIPSRutabaga chips inspired by Emeril Lagasse here: marthastewart.com/936930/napoleon-rutabaga-chips-and-sauteed-shrimp; also see here: marisaskitchentalk.wordpress.com/2011/03/22/rutabaga-chips-recipeINGREDIENTS:1 large rutabaga peeledCooking oil to fill a deep fryerCajun or Creole seasoningDIRECTIONS:Heat cooking oil in a medium size pot to 375°FPeel rutabaga and quarter itThinly slice rutabaga on a mandolin as thinly as possiblePat slices dry to minimize moistureIn 4 or 5 batches, deep fry chips 5 to 7 minutes, or until golden brown but not burntRemove to sheet pan and sprinkle with Cajun seasoningCHEESY BLUEGILL NUGGETSRecipe inspired by this recipe: iamhomesteader.com/cheesy-walleye-nuggetsINGREDIENTS:1 LB bluegill, bass, walleye, perch or crappie fillets1 tea. of Zatarain’s or Tony Chachere’s Creole Seasoning½ tea. ground pepper3 to 4 large eggs lightly beaten¾ cup dry breadcrumbs¾ cup your favorite finely shredded cheese ½ cup finely chopped onion1 garlic clove minced¼ cup of fresh chopped basil¼ teaspoon fresh dill (optional)Vegetable oil for deep-fat fryingTartar sauce or creamy-spicy sauce of your choice for dippingINSTRUCTIONS:Place the fish filets in a large casserole dish. Sprinkle one side with Creole seasoning. Microwave for 6 to 7 minutes until the thickest parts of the fillet will flake easily with a fork.Once the fish is out of the microwave and has cooled a little, place them in a medium bowl and use two forks to flake the fish into tiny pieces.In a large bowl, add the eggs, bread crumbs, cheese, onion, garlic, parsley, dill, and pepper. Stir together until a thick paste forms.Add the fish and stir until the fish is evenly incorporated.Fill a deep fryer with required amount of oil. Heat until it reaches 375°F. Or use a cast-iron skillet.Form about 1½ tablespoons of the fish mixture into an oblong shape or ball and carefully drop into the hot oil. Repeat with the remaining fish mixture until you have 6 or 7 nuggets in the fryer. Fry the nuggets in batches for about 3 or 4 minutes until they are golden brown and the mixture is used up.Transfer fried nuggets to a cooling rack set over a baking sheet to drain and cool slightly, and hold in a warm oven until ready to serve.Serve with lemon wedges, tartar sauce, or a creamy-spicy sauce for dipping.
Hooking Big Bass and Little Bass (and cooking them with low-carb class) Juanelo1946 2019-04-08 | Experts say we must remove small bass from our pond so that those left can grow big. So let’s go bass fishing. If we catch any, I have a 5 star bass recipe in mind. Let’s see what happens. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX, purchased 2018. It can be ordered here: http://www.basshunter.com/bass-hunter-ex.html.THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, 2018.THE LURE is a Z-Man Finesse TRD on a 1/15 oz. Z-Man BulletZ weighted hook.THE BAITCASTING REEL is a Shimano Calcutta 50B, from 2004. This model is no longer made.THE BAITCASTING LINE is Firewire Stealth Braid in moss green, 15 LB test, 4 LB mono equivalent.THE BAITCASTING ROD is a Shimano Compre, CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased 2018.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. We purchased it in 1987. It has a maximum depth of 12’. The small pond uphill from it is ¾ acre with a maximum depth of 12’.FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much biomass to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12”, and to release the bigger ones. This rule is usually the opposite in large public lakes. Here is a well-known biologist explaining the need to cull small bass from ponds (21:00) youtu.be/toWlvfg-6mQ.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Big Sciota,” downloaded from YouTube’s audio library.- - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -THE BEST BROCCOLI OF YOUR LIFERecipe from here: errenskitchen.com/seriously-best-broccoli-lifeINGREDIENTS:1½ LBS broccoli florets (I used 2 12 oz. bags)3 garlic cloves peeled and thinly slicedOlive oil¾ to 1 tsp. kosher salt½ tsp freshly ground black pepper2 tsp grated lemon zest (1 lemon)2 TBS freshly squeezed lemon juice (1 lemon)½ cup grated Parmesan cheese or pecorino RomanoINSTRUCTIONS:Preheat the oven to 425 degrees F.Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets. Cut the larger pieces down to smaller pieces. You should have about 4 cups of florets.Place the broccoli florets in a large bowl. Toss the garlic on the broccoli and drizzle with 4 TBS olive oil. Sprinkle with the salt and pepper.Lay out the broccoli on a sheet pan in a single layer. Roast for 20 to 25 mins., until crisp-tender and the tips of some of the florets are browned.Remove the broccoli from the oven. Place in a medium bowl and toss with 1½ tablespoons olive oil, the lemon zest, lemon juice, and parmesan or pecorino Romano. Serve hot.PAN-FRIED LARGEMOUTH BASS WITH LEMON GARLIC HERB BUTTER SAUCEThis recipe from: foodnetwork.com/recipes/pan-fried-largemouth-bass-with-lemon-garlic-herb-butter-sauce-recipe-1955496#reviewsTopINGREDIENTS:1 to 1½ LBS of small bass filletsSaltPepper1 cup low-carb flour or almond flour6 TBS unsalted butter3 garlic cloves peeled and thinly sliced¼ to ½ cup fresh herbs such as basil or oregano2 to 3 TBS lemon juiceDIRECTIONS:Season both sides of fillets with salt and pepper. Heat a large sauté pan then add 3 TBS of the butter.Dredge the bass fillets in the flour and shake off any excess. Place the fillets in the pan and pan fry about 2 to 3 mins. per side, depending on the thickness, until golden brown. Remove the fish from the pan.Add the rest of the butter to the pan and melt. When butter is hot, add the sliced garlic. Fry the garlic until it just begins to turn light golden brown. Add the herbs and remove from the heat. Add the lemon juice and stir. Remove the sauce to a small bowl. Season with salt and pepper.Place fillets on plates and spoon some of the lemon garlic herb butter over the fish.
About Bluegill, Crappie, & Fish Sammies (theyre low carb, not like your grammys) Juanelo1946 2019-04-01 | Let’s take my best fish sandwich idea, tweak it, and do it again. An encore is in order! I wanted a few more fish for the recipe, so despite horrendous weather I went in quest of bluegill. Click on *SHOW MORE* for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE BOAT: Bass Hunter EX purchased March, 2018. It can be ordered here: http://www.basshunter.com/bass-hunter....THE MOTOR: Minn Kota Endura C2-55 Trolling Motor (36" Shaft), 55 LBS of thrust. It runs on a 12v, deep cycle battery. Purchased on amazon, September, 2018.THE LURE: a 1.5 inch spare plastic grub from a small Beatle Spin lure.THE BAIT: Mealworms.THE SPINNING REEL: A black and red Abu Garcia REVO2SX10, purchased 04/26/2018.THE SPINNING ROD: Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHY KEEP SMALL BASS AND RETURN LARGER BASS: We had biologists perform an electroshock survey of the lake. They found too many small, stunted bass. There is only so much food to go around, and there are too many mouths to feed. Their advice was to remove all bass under 12 inches, and to release the bigger ones. This rule is usually the opposite in large public lakes.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LMWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, https://www.inkpixi.com/by-clothing-t.... In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Rag Time Time,” downloaded from YouTube’s Audio Library.- - - - - - - - - - - - - - - - - - - - - - - - RECIPE - - - - - - - - - - - - - - - - - - - - -EASY LOW-CARB BREAD - Almond Flour BreadINGREDIENTS:2 cups Blanched almond flour¼ cup Psyllium husk powder1 tbsp Gluten-free baking powder½ tsp Sea salt4 large Egg (beaten)¼ cup Coconut oil (measured solid, then melted)½ cup Warm waterINSTRUCTIONS:Preheat the oven to 350°F (177°C). Line the bottom of a 9x5 in (23x13 cm) loaf pan with parchment paper.In a large bowl, stir together the almond flour, psyllium husk powder, baking powder, and sea salt.Stir in the eggs and melted coconut oil, then finally the warm water. Try to mix it well to create air bubbles.Transfer the batter to the lined baking pan. Smooth/press the top evenly with your hands, forming a rounded top.Bake for 55-70 minutes, until an inserted toothpick comes out clean and the top is very hard, like a bread crust. (Important: It will pass the toothpick test before it's completely done, so make sure the top is very crusty, too.) Cool completely before removing from the pan.BREAD RECIPE NOTESServing size: 1 slice (½" thick)Nutrition Information Per ServingTotal Carbs: 5g, Net Carbs: 2gFRIED BLUEGILL SANDWICHESINGREDIENTS:1 cup of parmesan (for breading)¾ cup of breadcrumbs (for breading)1 teaspoon of lemon pepper seasoning (for breading)1 teaspoon freshly ground black pepper (for breading)1 teaspoon garlic powder (for breading)1 teaspoon onion powder (for breading)4 eggs1 TBS garlic powder (for egg wash)1 TBS onion powder (for egg wash)1 pound bluegill, crappie or yellow perch fillets½ stick of butter and equal amount of cooking oil for frying6 slices of your favorite cheese cut into halves tartar saucePlum tomato, sliced (optional)½ red onion, thinly sliced into half rings (optional)shredded lettuce (optional)12 or more slices of low-carb bread (6 or more sandwiches)DIRECTIONS: PREHEAT butter and oil in large skillet to 360 degrees. In a baking dish or pan, combine the first 6 ingredients. In a medium bowl, whisk the eggs with the garlic and onion powder. Dip fillets in eggs, then coat with crumb mixture. In a large skillet over medium-high heat, heat oil to medium high Cook fillets in batches if necessary. Don’t crowd the skillet.Fry for 2 minutes on each side or until fish is golden brown and flakes easily with fork After flipping the fish, place strips of cheese on each fillet. Generously butter buns and toast in toaster oven.Top with tomato, lettuce, onion and tartar sauce.
Casting for Brazilian Fish Stew (its low carb, but that you knew) Juanelo1946 2019-03-25 | [Most subscribers did *NOT* get a notice of this video, I don't know why!] I’d like to make a Brazilian fish stew called “moqueca” from bluegill that I catch. Sadly, the fishing conditions are horrendous. We might have to use fish that I have frozen to make this dish. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Tango de la Noche” downloaded from Youtube’s audio library for this video.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -LOW-CARB FAKE BRAZILIAN WHITE RICEINGREDIENTS:2 TBS of olive oil1 medium onion, chopped (I used 10 oz. of pre-chopped onions)3 cloves of garlic, minced (I used 2 tea. of minced garlic from the jar)20 oz. of fresh riced cauliflower (or 2-10 oz. bags of frozen)1 teaspoon of saltDIRECTIONS:Set your largest skillet to medium-low heat and add the olive oil.Add onions and sauté for 10 minutes.Add garlic and sauté another two minutes.Add fresh or frozen riced cauliflower and salt.Cook and stir for 8 to 10 minutes until “rice” is soft to your liking.Cover skillet to more quickly soften the “rice.”BRAZILIAN FISH STEW (MOQUECA)Closest online recipe to mine is here: ibreatheimhungry.com/brazilian-shrimp-stew-moqueca-deINGREDIENTS:4 tbsp olive oil1 red onion, sliced into half rings, about ¼ inch thick1 red bell pepper, seeded and sliced, about ¼ inch wide strips1 yellow bell pepper, seeded and sliced, about ¼ inch wide strips1 10-oz. can of Rotel Mexican Lime & Cilantro diced tomatoesJuice from ½ lime (2 TBS)1 13.5-oz. can of coconut milk1 tbsp tomato paste1 teaspoon salt¼ to ½ teaspoon of freshly ground black pepper, as you like1 LB of bluegill fillets (or tilapia or other white fish) cut into bite-size pieces1 LB of raw shrimp, peeled and deveined1 tbsp chopped cilantroDIRECTIONS:Heat the olive oil in a deep frying pan over medium heat. Add the onion and peppers and cook, stirring frequently, until tender but not browned, about 10 minutes. Add the Rotel tomatoes and lime juice. Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the vegetables have softened and released their juices. Keep skillet covered to further soften the vegetables. Stir in the coconut milk and tomato paste and return to a boil. Season with salt and pepper.Add the fish and shrimp to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until the fish is opaque throughout and the shrimp is pink. Do not overcook.Transfer the stew to a large serving bowl and sprinkle with the cilantro. Serve hot, with cauliflower rice.
Ice Fishing and Making a Mexican Meal (its low carb with lots of appeal) Juanelo1946 2019-03-18 | Let’s try some ice fishing! Then, we’ll try fixing a south of the border meal using my favorite meat, Mexican chorizo. We’ll stuff it into poblano peppers and call it chile rellenos de chorizo. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light.THE LINE: Trilene Micro Ice 4 LB test mono.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Hermanos Ranchero” downloaded from the YouTube audio library for this video.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -REFRIED BLACK (SOY) BEANSRecipe from: lowcarbyum.com/low-carb-refried-black-soy-beansINGREDIENTS2 15-oz cans Eden black soy beans12 oz. bacon cut into small pieces2 TBS extra virgin olive oil½ tsp salt2 tsp of minced garlic1 TBS chili powder2 TBS heavy cream1 tsp of Mexican seasoning (I used McCormack’s)additional salt to taste if neededINSTRUCTIONSIn a large skillet, cook bacon on medium heat until just done, not crispy. Set heat to low, and leave in skillet and set aside. Drain 2 cans of black soy beans. Mix with a processor until very smooth. Add remaining ingredients and mix until well blended. Add bean mixture to bacon. Stir and cook until warmed and thickened. Top with crumbly cheese like cotija or feta.CHILE RELLENOS DE CHORIZO (MEXICAN STUFFED POBLANO PEPPERS)Recipe inspired by this: hostthetoast.com/mexican-stuffed-peppers-chorizo-stuffed-poblanosSee also my recipe for chiles rellenos atún here: youtu.be/7jefJ5mxPCoINGREDIENTS:4 large poblano peppers1 small red onion, minced4 cloves garlic, minced1 pound raw Mexican-style chorizo, removed from casings1 cup cooked rice1 medium roma tomato, diced3 tablespoons tomato paste⅓ cup fresh cilantro, finely chopped1 tsp dried oregano½ tsp of cumin⅓ cup sour cream½ cup Jack cheese, shredded½ cup cheddar cheese, shredded¼ cup cotija cheese, gratedKosher salt and black pepper, to taste[optional] Mexican crema or sour cream thinned with creamINSTRUCTIONS:Preheat oven to 450 degrees F.Spray a rimmed baking sheet lightly with nonstick spray and place the poblanos on. Roast them under the broiler turning often with tongs until the skin becomes charred all over. Remove them from heat and place them in a zip lock bag. Seal the bag and allow chiles to sweat and cool for 10 to 15 minutes.Gently rub the chiles with paper towels to remove as much skin as possible. It's okay if a few flecks remain-they'll add flavor, so don't rinse them off.With each chile, look for a split in the chile skin. (If there is none, gently cut one the length of the chile). Split the chile open wider and gently scoop out the seeds. Heat a large non-stick skillet over medium-high heat. Sauté the chorizo for about 5 minutes, gently breaking it up with a wooden spoon. Stir in the onions and garlic. Cook for 2-3 more minutes. Then add the tomato paste, oregano, and cumin. Transfer to a large bowl.Add rice, tomatoes, sour cream, cilantro, and cotija cheese to the bowl with the meat mixture and mix until combined. Season with salt and pepper to taste.Gently spoon the mixture into the cavities of the split poblanos and top with the remaining cheese.Finish the peppers off in the oven at 350° for 5 to 7 minutes until the cheese has melted. Or place them under the broiler for 1½ minutes. (Note, cotija and feta cheese do not melt).Optional squeeze on a little Mexican crema (or sour cream thinned with heavy cream) to garnish the dish.
Crappie Cakes with Lemon and Thyme (theyre low carb and truly sublime) Juanelo1946 2019-03-11 | Again I’ll show a minute of me fishing through dangerously thin ice from the safety of the dock. Then, we’ll have some fun making crappie cakes a new way. And, you won’t have to worry about carbs! Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light.THE LINE: Trilene Micro Ice 4 LB test mono.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Daley's Reel” downloaded from YouTube's audio library.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -QUICK TOMATO SALAD RECIPEfoodnetwork.com/recipes/sunny-anderson/quick-tomato-salad-recipe-1924313INGREDIENTS:2 teaspoons red wine vinegar4 tablespoons olive oil1 heaping TBS fresh thyme, leaves stripped and lightly choppedSalt and freshly ground black pepper1 pint Compari tomatoes, cut into thirds (or cherry tomatoes cut in half)DIRECTIONS:In a large bowl, add the vinegar, oil, thyme, a pinch of salt and a grind or 2 of black pepper. Whisk until the salt is dissolved. Taste and adjust salt, if needed. Add the tomatoes and toss until coated. Let sit at room temperature for 5 minutes before serving.CRAPPIE CAKE WITH LEMON AND THYMEperchancetocook.com/2014/07/23/crispy-lemon-thyme-fish-cakes-paleoINGREDIENTS:1 to 1⅓ pounds crappie fillets¼ cup lemon juice2 eggs1 tsp onion powder1 tsp garlic powder1 heaping TBS fresh thyme (I removed the leaves and chopped them)1 heaping TBS horseradish mustard½ tsp salt½ tsp fresh cracked pepper1½ cup almond flour3 or 4 TBS of coconut flour to bind the crappie cakes3 TBS olive oilINSTRUCTIONS:Preheat the oven to 400°F (205°C). Cover a cookie sheet in aluminum foil and put some olive oil on the surface of the aluminum foil. Place the fish filets on top and cook for 15 to 20 minutes until the thickest parts of the fillet will flake easily with a fork.Once the crappie is out of the oven and has cooled a little, place them in a medium bowl and use two forks to flake the fish into little pieces.In a large bowl, mix the lemon juice, eggs, onion powder, garlic powder, mustard, salt, pepper, and thyme together with a whisk until well blended. Then add the fish and ½ cup of almond flour to the mixture and mix well with a fork. Add 3 TBS of coconut flour. Add more if the mixture is still too wet.Put 1 cup of almond flour in a glass casserole dish.Using a small scoop, scoop some of the fish mixture and form it into a patty / cake in your hands. Dunk the top and bottom of each cake in the almond flour mixture that is on the plate and then place the finished fish cakes on a separate holding plate.Put the fish cakes in the fridge for 30 minutes (so that they will hold together better).Once the 30 minutes is up, heat 3 TBS of olive oil in a large frying pan over medium-high heat.Cook each fish cake for 3 to 4 minutes, then flip and cook for another 2½ to 3 minutes. Each side should be golden and crispy.Remove them from the pan and place on a paper towel before serving. Makes 8 fish cakes.
Thai Curry Chicken Meatballs (low carb with the usual pratfalls) Juanelo1946 2019-03-04 | I tried fishing from the dock without much luck. So we’re stuck in the house, but we can still have fun making an Asian meal. I found something online that looks yummy! Thai curry chicken meatballs. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light.THE LINE: Trilene Micro Ice 4 LB test mono.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Fun Asia” purchased from jewelbeat.com for this video. Jewelbeat.com seems to have gone out of business.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -THAI CURRY CHICKEN MEATBALLSRecipe inspired by the one here: onelovelylife.com/thai-curry-chicken-meatballsINGREDIENTSFOR THE MEATBALLS:1 LB ground chicken1½ to 2 cups shredded zucchini, patted dry with paper towels2 TBS cilantro, minced2 tsp fresh ginger, minced, or 2 tsp. of ginger from a jar½ tsp saltcooking spray for greasing baking sheetFOR THE CURRY:1 14 oz. can coconut milk1 14 oz. can Libby pumpkin puree¼ cup creamy peanut butter3 TBS Sriracha sauce2 packets of Splenda or equivalent sweetener2 to 3 TBS red curry paste (I used 3 TBS)2 tsp fresh ginger (I used ginger from a jar)2 tsp light soy sauce¼ cup cilantro, mincedjuice of 1 lime½-¾ cup water (as needed)INSTRUCTIONSFOR THE MEATBALLS:In a large bowl, blend ground chicken breast, zucchini, cilantro, ginger, and salt. Toss with a fork until just mixed in (it’ll probably feel like you have too much zucchini at first. Don’t worry! Just keep going.)Using a small scoop or a heaped tablespoon, scoop out meatballs onto a baking sheet lined with foil and greased with cooking spray. (Depending on the size of your meatballs, you’ll end up with about 24-28 meatballs).Bake at 400 degrees for 12-15 minutes, or until they’re cooked through. If desired, broil an additional 1-2 minutes for browning.FOR THE CURRY:If you work fast, you can do this while the meatballs are baking. Whisk together coconut milk, pumpkin puree, peanut butter, Sriracha sauce, sweetener, curry paste, ginger, soy sauce, cilantro, and water as needed (to thin it) in a large bowl. When thoroughly mixed and smooth, pour and scrape out into a large sauté pan over medium-low heat and heat through. Taste and add additional curry paste, chili sauce (for more kick), soy sauce and cilantro as desired.When the meatballs are cooked through, add them to the sauce and stir to coat well.EASY CILANTRO LIME CAULIFLOWER RICEINGREDIENTS2 10 oz, bags of Birds Eye frozen riced cauliflower (I used the savory herb type)½ tsp cumin½ cup fresh cilantro, chopped3 - 4 TBS fresh lime juiceINSTRUCTIONSMicrowave the cauliflower rice per directions. Add 1 minute if microwaving both bags at once.Pour the cauliflower rice into a bowl. Add cumin, cilantro and lime juice. Stir well and serve.
Making Chicken Fried Steak (its low carb, for heavens sake) Juanelo1946 2019-02-25 | I thought I’d be stuck in the house this weekend. The windchill outside was zero yesterday! But, I’m addicted to fishing. So I’ll show some of ice fishing, and then we’ll make chicken-fried steak. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light.THE LINE: Trilene Micro Ice 4 LB test mono.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at its deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Daley's Reel” downloaded from the YouTube audio library for this video.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -ROASTED RED PEPPERS FROM A JARINGREDIENTS1 jar of DeLallo’s roasted red peppers with olive oil and garlic½ tea. of dried oreganoTear the peppers into strips, add oregano, toss in a bowl.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -FAKE MASHED POTATOES (CAULIFLOWER MASH)INGREDIENTS1 to 1½ LBS of cauliflower florets4 oz of softened cream cheese4 TBS of softened salted butter½ tsp of salt½ tsp of garlic powder½ tsp of onion powder¼ cup of grated parmesan cheese½ cup of sharp shredded cheeseINSTRUCTIONSBreak cauliflower into florets. Microwave in loosely covered container for 14 mins until a fork will easily pass through the florets. Lay the cooked florets onto paper towels and pat them dry. Load them into a food processor and process for a couple of minutes. Add the cream cheese, butter, salt, garlic powder, onion powder, parmesan and shredded cheese. Process until the mixture is smooth and creamy.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -CHICKEN FRIED STEAKRecipe inspired by the one found here: peaceloveandlowcarb.com/chicken-fried-steak-with-creamy-sausage-gravy-low-carb-gluten-freeFOR THE CHICKEN FRIED STEAKINGREDIENTS1 LB cube steak, 4 pieces pounded ¼ inch thickSea salt and black pepper¼ cup heavy cream2 large eggs3 cups crushed pork rinds1 cup Parmesan cheese3 tsp onion powder3 tsp garlic powder2 tsp paprika½ tsp cayenne pepperCooking oilFOR THE CREAMY SAUSAGE GRAVYINGREDIENTS2 TBS butter12 oz pork breakfast sausage links (I like to use maple sausage links)⅔ cup onion, diced1 TBS minced garlic from jar2 cups heavy cream1 tbsp fresh parsley, chopped½ tsp sea saltDIRECTIONS FOR THE CHICKEN FRIED STEAKSprinkle the cube steaks with sea salt and black pepper on both sides.In a shallow bowl, combine the heavy cream and eggs. Fork whisk.Combine the pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne pepper. Pour the mixture into a casserole dish. This will be your breading.In a large cast-iron skillet over medium-high heat, heat ½ inch of oil.Dip the cube steak into the egg wash and then dredge in the “breading,” coating thoroughly on both sides.Drop the breaded cube steak into the oil. Fry until crispy and golden brown, about 3 minutes for each side.Top with the Creamy Sausage Gravy.DIRECTIONS FOR THE CREAMY SAUSAGE GRAVYHeat the butter in a large skillet over medium heat. Once the butter is melted.Add the sausage (crumbled if ground, sliced if using link sausage). Cook until the sausage is browned. Using a slotted spoon, remove the sausage from the pan, retaining the drippings. Set the sausage aside.To the drippings in the pan, add the onion and garlic. Lower the heat to medium-low and cook until the onion is translucent and soft. Stir often to avoid burning the garlic.To the pan, add the heavy cream, parsley and sea salt. Increase the heat to medium and bring to a boil. Once the gravy begins to boil, lower the heat to low and simmer. Once the gravy begins to thicken, add the sausage back to the pan.Pour the gravy over top of the Chicken Fried Steak
Lake Ketchabigwon We’re Ice Fishing (and low-carb ravioli we’re dishing) Juanelo1946 2019-02-18 | I wish I could enjoy ravioli again. They’re high in carbs and not good for my waistline. I may have I found a low-carb way of making them. But I’d like you to join me for a little ice fishing first. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.LEARN HOW TO FILLET A FISH HERE: youtu.be/KgiGqlrB0LM.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Roaring 20s” purchased from Jewelbeat.com. This company now seems to be defunct.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -EASY MARINARA SAUCEINGREDIENTS:2 TBS of olive oil 4 or 5 cloves of garlic (peeled) 1 29 oz. can of tomato sauce (I use Hunts because of fewer carbs) 4 oz. of red wine 2 TBS of basil pesto from a jar ½ medium onion, chopped (8 oz.) ½ teaspoon of oregano ½ teaspoon of red pepper flakes ½ teaspoon of Italian seasoning DIRECTIONS: Add the olive oil to a medium sauce pan. On medium heat, toast the garlic cloves until they are light brown. Don’t burn them. Discard the cloves, or reserve them for another use. Add the large can of tomato sauce to the sauce pan with flavored olive oil. Pour wine into the empty sauce can, swirl around, then pour into the sauce. Add the basil pesto, chopped onion, oregano, pepper flakes, and Italian seasoning.RAVIOLI DOUGHrecipe from here: glutenfreeclub.com/spinach-pine-nut-ravioli-low-carb and from here: geniuskitchen.com/recipe/ravioli-dough-and-choice-of-4-fillings-59359INGREDIENTS (Increased by 50% from the original):1½ Tbsp butter1½ Tbsp olive oil1½ clove garlic, minced¾ tsp thymeGrated Romano or Parmesan, to garnishDOUGH (50% more than the original, which should make at least 24- 2.5” ravioli):1½ cup (144g) almond flour5¼ Tbsp (36g) coconut flour3 tsp xanthan gum½ tsp salt3 tsp apple cider vinegar1½ egg, lightly beaten3-6 tsp water, if neededSAUSAGE FILLING (a bit more than the original):1 LB loose sweet Italian sausage link (or casings removed from links)2 eggs, slightly beaten3 tablespoons freshly grated Romano cheeseINSTRUCTIONS:1. For the dough, combine all dry ingredients into a food processor and pulse to combine. With machine running add vinegar, then egg. If needed, add a teaspoon of water at a time until dough is soft (can be pressed together between fingers). Shape dough into ball, wrap in plastic and chill for 30 minutes.2. For the filling, brown sausage in frying pan, drain fat and allow sausage to cool.When sausage has cooled, mix in eggs and cheese, set aside filling until needed. 3. To assemble the ravioli, since you want the dough almost transparent, only roll out one ravioli at a time - it's much easier to work with small pieces (and scraps can be re-rolled over and over). Between 2 pieces of parchment (or I used a silicone mat underneath), roll/push dough out very thin (as thin as you can without ripping it). Place about a teaspoon of filling on dough, then cover with another piece of dough or fold over the excess of what you've already rolled out (when you are ready to lift the dough over to cover filling, use the parchment/mat to help you lift the dough over and gently roll edge up with fingers, being careful not to tear dough).4. Because the dough is sticky, there is no need to wet the edges to seal. Just cover with another piece of thin dough and press out with cutter.5. Place prepared ravioli on a rack and freeze for 15 minutes. This ensures the dough doesn't cook faster than the filling, and keeps them from getting too brown and crispy.6. To cook, in a large skillet heat butter, oil and garlic. Add the thyme and some ravioli (in a single layer, fry in batches) then fry until lightly golden, about 2 minutes per side.7. Top with your favorite sauce and serve.
Tempura Shrimp, Fish and Veggie Dinner (a low-carb meal thats a real winner) Juanelo1946 2019-02-11 | I found a low-carb tempura batter mix that I’d like to try on some fish and shrimp. So, yesterday, despite thin ice, I went ice fishing, ah, but from the safety of the dock. Let’s see how it goes. Click SHOW MORE for info on the equipment, fish, lake, and recipes.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dixieland Delight” purchased from Pond5 for this video.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -SRIRACH DIPPING SAUCE6 TBS of mayonnaise2 TBS of Sriracha saucejuice of ½ lemon¼ teaspoon Kosher salt to tasteMix the above ingredients in a small bowlTEMPURA SHRIMP, FISH AND VEGETABLESINGREDIENTS (enough for 50 pieces):1 LB of raw shrimp, peeled and cleaned6 ounces of fillet from small fish cut into 6” inch strips One bell pepper cut into stripsOne zucchini cut in half, then into stripsOnion rings from one sweet onion⅔ Cup plus ¼ cup of ice cold water (7⅓ ounces)2 Eggs, beaten1¼ Cups of LC Foods Tempura Batter (available at netrition.com)Vegetable oil for frying in cast iron skilletDIRECTIONS:In a medium bowl place ice cold water and beaten eggs and mix.Add Tempura Batter Mix and whisk together.Refrigerate batter for 10 minutes. For additional flavor add garlic powder, parsley or paprika to your taste. Dry all pieces of food with paper towels before frying.Use a heavy pan (like cast iron) if possible. Add 1" of canola, corn, sunflower or peanut oil. Heat oil to 360°F. Oil is the perfect temperature when a batter droplet goes to the bottom and then shoots up to the surface floating to sizzle. Overheated oil will brown too quickly. Low-heated oil will cause soggy/greasy tempura. Add some shrimp or vegetables to the hot oil. Do not fry too many pieces at a time. Flip pieces only once and fry until golden brown, about 1½ minutes per side.Don't stack pieces on top of each other when draining. Serve hot for maximum crispiness.
Making a Stromboli of Chicken (with the low-carb bug youll be stricken) Juanelo1946 2019-02-04 | Our lake is covered with ice, but too thin to walk on, so I did a little fishing from the dock. Let me show you a minute of it. When we come back, we’ll make a low-carb chicken Stromboli. Click SHOW MORE for info on the equipment, fish, lake, recipes, and more.- - - - - - - - - - - INFO ON THE EQUIPMENT, FISH, LAKE, ETC. - - - - - - - - - - -THE LIVE BAIT: mealworms fixed to a 1/64 oz. generic panfish ice-fishing lure.THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It is 12’ at it’s deepest. It sits on 37 acres of property. The lake is private.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carpWHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dixie Outlandish” downloaded from the YouTube Audio Library for this video.- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -Recipe from here: joyfilledeats.com/chicken-stromboli-recipeDough Ingredients (increased by 50% from original recipe):1½ cup mozzarella cheese1½ tbsp butter1 cup almond flour1 large egg (plus another egg if needed)1½ tsp baking powderFilling Ingredients:2 tbsp cream cheese softened1 tbsp butter softened½ tsp garlic powder½ tsp mustard½ cup shredded chicken½ cup shredded baby Swiss½ cup hamInstructionsPreheat oven to 400°F (205°C).Put mozzarella cheese in a microwave-safe bowl. Microwave one minute. Stir. Microwave 30 seconds. Stir. At this point, all the cheese should be melted. Microwave 30 more seconds until uniform and gloopy (it should look like cheese fondue at this point). Mix in the butter until it melts and then add the egg, flours, and baking powder. You will need to dump it onto wax paper and knead it by hand to thoroughly incorporate the ingredients or you can do this in a food processor with the dough blade.Press or roll into a large rectangle (appx. 14” x 8”) on a parchment lined baking sheet using wet hands. Mix together the cream cheese, butter, garlic powder, and mustard in a medium bowl until well combined. Stir in the chicken, ham, and cheese. Place spoonfuls down the center of the rectangle. Roll into a log.Bake for 20-30 minutes or until golden brown. Check at 20 minutes to insure it won’t burn.
Making Flautas for the Class (a low-carb meal you cant surpass) Juanelo1946 2019-01-28 | It’s too cold and ugly outside for fishing, so let’s have some fun inside making a meal that everyone loves, flautas! There are recipes galore for these tasty rolled up delights, but we’re going to try to make these low carb. Click on SHOW MORE for the recipes and more.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Corrido del Norte” purchased from pond5.com for this video. - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -PICO DE GALLORecipe taken from here: foodiecrush.com/pico-de-gallo-recipeINGREDIENTS:2 cups chopped plum tomatoes about 8 whole2 jalapeños seeded and finely chopped½ white onion finely chopped½ cup chopped cilantroJuice of 1 lime½ teaspoon kosher saltINSTRUCTIONS:Add all ingredients to a bowl and stir to combine. Season with more kosher salt, lime or cilantro to taste. Refrigerate for 1 hour or up to 2 days.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -CREAMYY AVOCADO SALSA VERDERecipe from here: foodiecrush.com/creamy-avocado-salsa-verde(I used a prepared, bottled avocado-tomatillo sauce called SoCal purchased from Amazon here: amazon.com/gp/product/B073WNX3J9INGREDIENTS:4 tomatillos roughly chopped1 avocado seeded, peeled and roughly chopped1 lime juiced⅓ cup roughly chopped fresh cilantro¼ cup roughly chopped green bell pepper¼ cup roughly chopped white onion¼ cup waterkosher salt to tasteINSTRUCTIONS:Add all of the ingredients to a blender and mix until well blended. Season to taste. Refrigerate for 3-5 days.- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -GUACAMOLERecipe is my own, inspired by many recipesINSTRUCTIONS:2 Large Avocados½ teaspoon of salt ¼ teaspoon of ground pepper½ teaspoon of garlic powder¼ large sweet onion chopped 1 teaspoon of lime juice 10-12 grape tomatoes sliced into 4 pieces each 4 oz. can of chopped chile peppers 1 TBS. of sour cream 4 sprigs cilantro chopped (optional) DIRECTIONS:Mash and mix all of the above ingredients. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -CHIPOTLE CHICKEN FLAUTASRecipe taken from here: foodiecrush.com/chipotle-chicken-taquitosINGREDIENTS:4 cups shredded chicken (1 rotisserie chicken, or two 9 oz. packages fajita chicken)2 to 4 chipotle peppers in adobo sauce minced2 to 3 cups shredded cheese (Monterey jack, cheddar or a combo, as you like)16 7- inch low-carb flour tortillasCanola or other cooking oil for frying Creamy Avocado Salsa Verde (see above)Pico de Gallo recipe (see above)Shredded lettuce to garnish platter or platesShredded cotija cheese to top flautasMexican crema (I got it at Walmart), or sour cream mixed with heavy cream.INSTRUCTIONS:In a medium bowl, toss the shredded chicken breast with the chipotle peppers and adobo sauce until well combined. Add more or less peppers and the adobo sauce to your liking.To assemble, lay the tortillas on a work surface and fill the bottom third of each tortilla with 1½ tablespoons of the shredded chicken mixture and sprinkle with 1½ tablespoons of the shredded cheese. Roll the tortillas up tightly (secure the end with a toothpick inserted into the seam if needed).If frying, pour enough oil in a heavy bottom fry pan or pot to cover ½ inch or so enough oil reaches halfway up the sides of the tortillas when frying. Heat the oil to 350°F.Add the filled tortillas to the hot oil, seam side down, and cook in batches so as not to crowd the pan. Fry each side until golden brown, about 2 minutes each side. Transfer to a plate or cutting board lined with paper towels.To serve, remove the toothpicks from the flautas and serve on their own or serve with avocado salsa verde, pico de gallo, sour cream or Mexican crema, shredded lettuce, and grated or crumbled cotija cheese.
Making a Giant Quesadilla Big Mac (a wacky low-carb hack) Juanelo1946 2019-01-21 | It’s early January but behold, the temps are mild, and there’s a chance I could catch a fish today. How about we spend a short time fishing, then, we’ll try making a giant quesadilla Big Mac? Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE LURE: A 1/32 ounce lead jig head with a plastic 1½” grub body from a Beetle Spin lure and live mealworms.THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond called Little Lake Ketchabigwon is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Rag Time Time,” downloaded from the YouTube audio library.- - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -GIANT QUESADILLA BIG MACRecipe taken from here: youtu.be/ucvMPfFZq2Iand from here: http://twistedfood.co.uk/giant-quesadilla-big-macINGREDIENTS4 TBS Thousand Island dressing4 TBS of mayonnaise1½ LBS ground beef (I used over 2 LBS!)2 tsp salt2 tsp pepper1 tsp garlic powder6 large tortillas (8½ to 9” diameter)2 cups each of grated cheddar and mozzarella, mixed8 slices of American cheese2 cups chopped iceberg lettuce½ white onion, finely dicedHandful sliced hamburger picklesDIRECTIONSIn a small bowl, mix together the Thousand Island dressing and mayonnaise.Mix the ground beef with the salt, pepper and garlic powder. Divide in half and press out into large, thin burger patties - you want them to be larger than the tortillas as they shrink during cooking. In a lightly greased pan fry the burgers on both sides and set aside somewhere warm. Wipe the pan with paper towels, then add a tortilla, sprinkle with the cheese mix, add another tortilla and flip. Repeat 2 times with your remaining tortillas and cheese mix. Build the burger by laying one quesadilla down and topping with the first burger patty. Add 4 slices American cheese, followed by lettuce, the thousand island dressing and mayo mix, diced onion. Top this with the second quesadilla and the second patty, followed by the American cheese, lettuce, sauce, onion and then sliced pickles. Finish with the last quesadilla and slice into quarters.
Meatballs and Spaghetti Squash (its low carb with panache) Juanelo1946 2019-01-14 | It’s Dec. 28th, but it’s warm out. I hadn’t planned on fishing today. Let’s give it a short try, and when we come in, we’ll make spaghetti and meatballs. I mean spaghetti squash and meatballs. Click on SHOW MORE for info on the tackle, lake, recipes and much more.- - - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -THE LURE: A 1/32 ounce lead jig head with a plastic 1½” grub body from a Beetle Spin lure and live mealworms.THE SPINNING REEL: The first reel used is a very old Shimano Aero 1000. The second reel is a black and red Abu Garcia REVO2SX10.THE SPINNING ROD: A tiny Daiwa SMD401ULFS Spinmatic-D SpinRod (4- Feet, Ultra Light, 1 Piece, 1-4 pound line test recommended). It can be found on Fish USA, and other places.THE SPINNING REEL LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB monofilament equivalent.THE LAKE is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private. It has a maximum depth of 12 feet. The small pond is ¾ acre with a maximum depth of 12 feet.FISH IN THE LAKE are largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” baseball cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The principal camera is my iPhone X on a tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “I Remember Italian,” purchased from pond5.com.- - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -EASY MEATBALL RECIPE1 to 1¼ LBS of ground chuck2 eggs⅓ cup of almond flour (I used low-carb breadcrumbs)⅓ cup of parmesan cheese¼ teaspoon of salt (little is needed as the parmesan is salty)½ teaspoon of freshly ground pepper1 heaping tablespoon of jarred basil pesto Vegetable oil to a depth in a large skillet of about ⅓ inch.DIRECTIONSMake sure your hands are moist. In a large mixing bowl blend with your hands the ground chuck and the next six ingredients until all ingredients are evenly incorporated. Shape the meat into round balls of about an inch to 1½ inches in diameter, as you prefer. Place on a clean dish. Recipe makes from 14 to 20 meatballs.Heat the skillet with oil to medium high. Place the meatballs into the oil and brown them until outside is thoroughly browned. With tongs, continually turn each meatball around as they fry to brown them as evenly as possible.When finished remove meatballs to paper towels and allow oil to drain.LOW CARB ALFREDO SAUCERecipe is from here: lowcarbyum.com/low-carb-alfredo-sauceINGREDIENTS:½ cup butter2 cloves garlic minced2 ounces cream cheese1½ cup parmesan cheese shredded2 cups heavy whipping creamdash ground black pepperDIRECTIONS:Melt butter in medium saucepan over medium heat. Sauté garlic in hot butter until fragrant.Blend in remaining ingredients and simmer for about 10 minutes or until sauce has thickened.SPAGHETTI SQUASH & MEATBALLSRecipe inspired by this: iowagirleats.com/2012/10/18/low-carb-spaghetti-squash-meatballsINGREDIENTS1 spaghetti squasholive oilsalt & pepper1½ cups of low-carb Alfredo sauce (recipe above)1 LB meatballs (recipe above)½ to 1 cup shredded mozzarella-provolone cheese combinationDIRECTIONSPreheat oven to 400 degrees. Pierce the center of the spaghetti squash several times on all sides with a small, sharp knife then microwave for 3 to 4 minutes, flipping once. Cut spaghetti squash in half lengthwise with a very sharp knife, then remove seeds with a spoon. Lay halves cut side up on a foil-lined, non-stick sprayed baking sheet then brush with oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. Let cool for 10 minutes.When squash is cool enough to handle, scrape flesh every which way with a fork to loosen and fluff strands. Top with 4 or more meatballs, ¼ cup sauce, and ¼ cup shredded mozzarella cheese each, then broil until cheese is golden brown and bubbly, 1 to 2 minutes.
Fried Chicken Like KFC (from hard knocks to food that rocks) Juanelo1946 2019-01-07 | Today the weather is too rainy, cold, and windy to spend much time fishing. So let’s try it for a short while, then go in the house and make KFC chicken. But you know me. It has to be low-carb, bogus KFC chicken! Click on SHOW MORE for info and the recipes.Check out Booger’s (Diane’s) channel here: youtube.com/user/Booger500us.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dome Sweet Dome” by Nat Keefe with The Bow Ties, downloaded from YouTube’s audio library for this video.- - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - FAKE MAC AND CHEESERecipe inspired by the one here: foodnetwork.com/recipes/cauliflower-mac-and-cheese-casserole-recipe-2013849INGREDIENTS1 large head cauliflower, cut into small florets (1 LB of florets)Vegetable oil spray¼ teaspoon of salt (for cauliflower florets)½ teaspoon kosher salt (for cheese sauce)1 cup heavy cream3 ounces cream cheese, cut into small pieces1½ teaspoons Dijon mustard2 cups shredded sharp Cheddar (one 8 oz. package)¼ teaspoon freshly ground black pepper⅛ teaspoon garlic powderDIRECTIONSPreheat oven to 375° F. Break cauliflower into florets.Spray an 8” x 8” baking dish with vegetable oil spray.Microwave cauliflower in loosely covered container for 10 minutes until crisp tender. Drain well and pat between several layers of paper towels to dry. Lightly salt the florets. Transfer the florets to the baking dish and set aside.Bring the cream to a simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1½ cups of the cheddar cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes. Remove from heat, pour over the cauliflower, and stir to combine. Top with the remaining ½ cup cheese and bake until browned and bubbly hot, about 15 minutes. Serve.KFC STYLE CHICKENRecipe taken from here: ketovale.com/recipe/crispy-keto-fried-chickenINGREDIENTS6 chicken thighs boneless1 large egg3 TBS of milk (or half cream / half water)1½ teaspoons of crushed garlic½ tbsp basil½ tsp thyme⅓ tsp oregano1 tbsp celery salt1 tsp black pepper1 tsp powdered mustard1 tsp paprika powder1 tsp ginger powder1 tsp garlic powder1 tsp fresh turmeric optional1 tsp white pepper1 tsp chili red flakes optional½ teaspoon of saltCOATING AND FRYING1 cup of unflavored whey protein isolate powder (you can also use almond flour for coating).Your choice of oil for deep fryingINSTRUCTIONSBefore chopping the chicken thighs into small chunks, make sure to thoroughly wash and dry them.Thoroughly mix together the crushed garlic and all the spices. Add the milk and eggs and whisk. Stir in the chicken and mix well. Seal the bowl of chicken with plastic wrap and let it chill in the fridge for an hour or more.Pour the protein powder in a plastic container with a lid. Put the chicken in the container before replacing the lid. Shake well to coat the chicken entirely. Do NOT remove the chicken pieces from the container of protein powder until you are ready to put them in the deep fryer. (I made the mistake of doing so and it turned into goo).Set a deep fryer to 375 degrees and heat the oil in the fryer. Fry the chicken in batches for 3 minute until the chunks become golden brown and crispy. Do not over cook it as I did!Transfer to a platter with any keto-approved dip of your choice.DIPPING SAUCE FOR BOGUS KFC CHICKENRecipe from here: allrecipes.com/recipe/236984/zaxbys-chicken-fingers-dipping-sauceIngredients½ cup mayonnaise¼ cup ketchup½ teaspoon garlic powder¼ teaspoon Worcestershire sauce½ teaspoon freshly ground black pepper, or more to tasteDIRECTIONS:Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.
Time for a Schnitzelfest (low carb at its best) Juanelo1946 2018-12-31 | If the ice on the lake ever gets thicker, we could ice fish out where I know the fish are! I tried a little fishing from the dock, but no luck. So how about we make wienerschnitzel? The challenge is to make it low carb! Click on SHOW MORE for info & the recipes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dvorak Polka" from YouTube's music library. - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -CAULIFLOWER HASH BROWNSrecipe inspired by the one found here: dietdoctor.com/recipes/low-carb-cauliflower-hash-brownsINGREDIENTS1 LB riced cauliflower4 eggs1 cup shredded sharp cheddar cheese1½ teaspoons of lemon pepper½ teaspoon baking powder½ yellow onion, grated¼ cup coconut flour1 tsp salt¼ to ½ teaspoon pepper4 oz. butter (one stick), for fryingDIRECTIONSAdd cauliflower to a large bowl. Drain the juice from the grated onion. Add it and remaining ingredients (except butter) and mix well. Set aside for 5–10 minutes.Melt a generous amount of butter on medium heat in a large skillet. The cooking process will go quicker if you plan to have room for 4 to 6 pancakes (about 3–4 inches each in diameter) at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others.Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter.Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn. Be patient. If you flip the pancakes too soon they may fall apart!PORK WIENERSCHNITZEL (with optional sauce)Recipe inspired by the one found here:tasteofhome.com/recipes/pork-schnitzel-with-sauceINDREDIENTS:¾ LB (about 8) veal or pork cutlets, pounded or sliced very thin1 cup almond flour2 teaspoons seasoned salt1 teaspoon pepper3 large eggs3 TBS heavy cream with 2 TBS of water1½ cups ground pork rinds¾ cup of parmesan (I used Romano in video)2 teaspoons paprika2 to 4 tablespoons vegetable oil (2x the orig. recipe) SAUCE FOR WIENERSCHNITZEL:(not shown in the video)⅔ cup chicken broth, divided⅛ teaspoon xanthan or guar gum3 tablespoons sour cream¼ teaspoon dill weedSalt and pepper to tasteDIRECTIONS:Meat should be flattened to about ¼ inch or a bit more thickness. In a shallow dish, combine the almond flour, seasoned salt and pepper. In another shallow bowl, combine egg, cream and water (beat well). Place pork rinds, parmesan and paprika in a third shallow dish. Coat meat with almond flour; dip in egg mixture, then allow it to drain. Then coat with pork rind mixture. Place on a plate and let stand for 5 minutes.In a large skillet, cook pork in oil for 2 minutes on each side or until browned. Remove to dish and keep warm in oven.FOR THE SAUCE (optional):Stir ⅓ cup broth into a skillet, scraping browned bits. In a bowl, combine remaining broth with xanthan or guar gum and whisk until smooth. Stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in the sour cream, dill, salt and pepper; heat through. Serve with cutlets.
Stuffed Pepper Philly Cheese (Its low carb, its a breeze!) Juanelo1946 2018-12-24 | There’s no fishing this weekend. There’s ice on the lake and it’s below freezing. But we still have to eat. Lately, I’ve been missing Philly cheesesteak sandwiches. Let’s see if we can make a yummy low-carb substitute. Click on SHOW MORE for info and the recipes.WHERE TO GET A CAP LIKE MINE: You can get a “Juanelo Bait & Tackle” cap here, inkpixi.com/by-clothing-type/baseball-hats. In fact, you could put your own name on it!VIDEOGRAPHY: The main camera is my iPhone X on a large tripod. I also use an iPhone 6s Plus as a close-up, counter-top camera when cooking mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.BACKGROUND MUSIC is called “Dixieland Delight” purchased from pond5.com just for this video.- - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - -LOW-CARB BROCCOLI CHEESE SOUPinspired by the recipe here: https://www.wholesomeyum.com/recipes/... The recipe also shows up in an earlier video here: youtu.be/DjumkR7R2G0INGREDIENTS1 TBS extra virgin olive oil1 heaping teaspoon of minced garlic from jar14½ oz. can of low-sodium chicken broth (or vegetable broth)⅔ cup heavy cream2 cups or more of broccoli (cut into very small florets)4 oz. cream cheese1½ to 1¾ cup pre-shredded, sharp cheddar cheeseInstructionsIn a large pot over medium heat, sauté garlic for one minute, until fragrant.Add the chicken broth, heavy cream, chopped broccoli, and cream cheese. Increase heat to bring to a boil, then reduce heat and simmer for 15-20 minutes, until broccoli is tender.Add the shredded cheddar cheese gradually, stirring constantly, and continue to stir until melted. Remove from heat immediately once all the cheese melts, or put on very low heat and cover until ready to serve.CHEESE STEAK STUFFED PEPPERSRecipe from here: delish.com/cooking/recipe-ideas/recipes/a51551/cheesesteak-stuffed-peppers-recipeINGREDIENTS4 bell peppers, halvedOlive oil (just enough to almost cover bottom of large skillet)1 large onion (12 oz.), sliced16 oz. mushrooms, slicedSeasoned saltFreshly ground black pepper1½ lb. ribeye or sirloin steak, very thinly sliced2 tsp. Italian seasoning8 slices of American cheese, white or yellow8 slices provoloneFreshly chopped parsley, for garnishDIRECTIONSPreheat oven to 325º. Place peppers in a large baking dish and bake until tender, 40 minutes.Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until tender and soft, 6 to 10 minutes. Add steak and season with more seasoned salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, until steak looks cooked. Stir in Italian seasoning. Put mixture in a bowl.Add American cheese to bottom of each baked pepper, then stuff with steak mixture. Top with one piece of provolone and broil until golden, 3 minutes.Garnish with parsley before serving.
