Uploaded September 2018 | Updated September 2026, 15 hours ago
I found a recipe for parmesan crusted chicken with bacon cream sauce. Why not asiago crusted bass with that same sauce? I have all the ingredients for this except for one. You know what it is, the bass. Click on SHOW MORE for info on the tackle, lake, and more.
- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE 1ST LURE is a ¼ oz. Strike King Bitsy Flip with an Aqua Glow Split Tail Grub.
THE 2ND LURE is an AC Shiner, #200, floater-diver.
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, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 2018.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE SPINNING ROD is a Daiwa SMD401ULFS Spinmatic-D SpinRod (4’, UL, 1 Piece, for 1-4 LB line) from Fish USA.
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 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”, 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” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “The Old Ways,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
TOMATO GORGONZOLA SALAD
This recipe was inspired by this: spoonuniversity.com/recipe/tomato-gorgonzola-salad
INGREDIENTS1 LB large cherry tomatoes (I used Compari tomatoes)
4 oz of finely chopped onion
1 TBS balsamic vinegar
1 TBS olive oil
4 oz container Gorgonzola cheese crumbles
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
DIRECTIONS
Cut the cherry tomatoes in half, put them in a large bowl
Finely chop ½ of an onion to get 4 ounces, add them to the bowl
Add the Gorgonzola cheese crumbles to large bowl
In a small bowl, mix olive oil, balsamic vinegar, salt, pepper and oregano together.
Add this dressing to the tomato salad, mix well, and serve cold.
ASIAGO CRUSTED BASS WITH BACON CREAM SAUCE
This recipe was inspired by this: docs.wixstatic.com/ugd/a77f30_148f49941c494dae98a61cb51bd2c919.pdf
INGREDIENTS
1 to 1½ LB small largemouth bass fillets
5 TBS mayonnaise
5 ounce container of shredded asiago cheese
8 or 9 slices bacon (reserve 3-4 TBS bacon grease)
1½ cups (12 oz) heavy cream
2 to 3 TBS cream cheese
¾ to 1 tsp garlic powder
pinch salt & pepper
DIRECTIONS
Starting with a cold pan, fry bacon until crisp, over medium-low heat in a skillet.
Allow bacon to cool then crumble it.
Keep the reserved bacon grease warm over medium-low heat.
Whisk in the heavy cream until well combined.
Continue whisking until the mixture starts to foam.
Add the cream cheese and whisk until smooth.
Add 2 TBS asiago and garlic powde, whisk until smooth.
Toss in ½ of the crumbled bacon.
Heat oven to 400° F.
Lay out fish fillets in a baking sheet lined with non stick foil.
Sprinkle fish lightly with salt and pepper
Use silicone basting brush to spread mayo evenly on top of fish.
Top each fillet with remaining shredded asiago cheese.
Bake uncovered 12 minutes until fish flakes easily with a fork.
Top each fillet with 1 TBS of bacon cream sauce and the rest of the bacon crumbles.
I found a recipe for parmesan crusted chicken with bacon cream sauce. Why not asiago crusted bass with that same sauce? I have all the ingredients for this except for one. You know what it is, the bass. Click on SHOW MORE for info on the tackle, lake, and more.
- - - - INFO ON THE EQUIPMENT, FISH, LAKE, VIDEOGRAPHY, ETC. - - - - -
THE BOAT: Bass Hunter EX, purchased in March, 2018. It can be ordered here: basshunter.com/bass-hunter-ex.html.
THE MOTOR: A Minn Kota, Endura 55 with short shaft, 55 LBS of thrust. It runs on a 12v, deep cycle battery. This exact model has been discontinued.
THE 1ST LURE is a ¼ oz. Strike King Bitsy Flip with an Aqua Glow Split Tail Grub.
THE 2ND LURE is an AC Shiner, #200, floater-diver.
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, Model CPC66ME, 6’ 6” fast action, med. power. Lure weight 1/4 - 5/8 oz. ounce. Line weight 8 - 15 pound test. Purchased August 2018.
THE SPINNING REEL is a Pflueger Trion GX-5. This model is no longer made.
THE SPINNING LINE is SpiderWire, Ultracast, Invisi-Braid in 10 LB test, 2 LB mono equivalent.
THE SPINNING ROD is a Daiwa SMD401ULFS Spinmatic-D SpinRod (4’, UL, 1 Piece, for 1-4 LB line) from Fish USA.
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 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”, 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” 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 mic indoors to help lessen the echo. The video is edited on a MacBook Pro using Final Cut Pro X.
BACKGROUND MUSIC is called “The Old Ways,” purchased from audioblocks.com.
- - - - - - - - - - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - - - - -
TOMATO GORGONZOLA SALAD
This recipe was inspired by this: spoonuniversity.com/recipe/tomato-gorgonzola-salad
INGREDIENTS1 LB large cherry tomatoes (I used Compari tomatoes)
4 oz of finely chopped onion
1 TBS balsamic vinegar
1 TBS olive oil
4 oz container Gorgonzola cheese crumbles
1 teaspoon oregano
1 teaspoon salt
1 teaspoon pepper
DIRECTIONS
Cut the cherry tomatoes in half, put them in a large bowl
Finely chop ½ of an onion to get 4 ounces, add them to the bowl
Add the Gorgonzola cheese crumbles to large bowl
In a small bowl, mix olive oil, balsamic vinegar, salt, pepper and oregano together.
Add this dressing to the tomato salad, mix well, and serve cold.
ASIAGO CRUSTED BASS WITH BACON CREAM SAUCE
This recipe was inspired by this: docs.wixstatic.com/ugd/a77f30_148f49941c494dae98a61cb51bd2c919.pdf
INGREDIENTS
1 to 1½ LB small largemouth bass fillets
5 TBS mayonnaise
5 ounce container of shredded asiago cheese
8 or 9 slices bacon (reserve 3-4 TBS bacon grease)
1½ cups (12 oz) heavy cream
2 to 3 TBS cream cheese
¾ to 1 tsp garlic powder
pinch salt & pepper
DIRECTIONS
Starting with a cold pan, fry bacon until crisp, over medium-low heat in a skillet.
Allow bacon to cool then crumble it.
Keep the reserved bacon grease warm over medium-low heat.
Whisk in the heavy cream until well combined.
Continue whisking until the mixture starts to foam.
Add the cream cheese and whisk until smooth.
Add 2 TBS asiago and garlic powde, whisk until smooth.
Toss in ½ of the crumbled bacon.
Heat oven to 400° F.
Lay out fish fillets in a baking sheet lined with non stick foil.
Sprinkle fish lightly with salt and pepper
Use silicone basting brush to spread mayo evenly on top of fish.
Top each fillet with remaining shredded asiago cheese.
Bake uncovered 12 minutes until fish flakes easily with a fork.
Top each fillet with 1 TBS of bacon cream sauce and the rest of the bacon crumbles.
