Uploaded August 2019 | Updated September 2026, 13 hours ago
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: 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 seasoning
salt to taste (the salt in Accent was all I needed, so none added)
1 TBS Better Than Boullion beef base
3 TBS vegetable oil
4 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 tortillas
8 to 12 oz. of Mexican pork chorizo
1 pound of shredded Colby longhorn cheese
8 ounces of chopped onion
16 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.
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: 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 seasoning
salt to taste (the salt in Accent was all I needed, so none added)
1 TBS Better Than Boullion beef base
3 TBS vegetable oil
4 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 tortillas
8 to 12 oz. of Mexican pork chorizo
1 pound of shredded Colby longhorn cheese
8 ounces of chopped onion
16 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.
