Uploaded March 2019 | Updated September 2026, 15 hours ago
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 carp
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 “Hermanos Ranchero” downloaded from the YouTube audio library for this video.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
REFRIED BLACK (SOY) BEANS
Recipe from: lowcarbyum.com/low-carb-refried-black-soy-beans
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
additional salt to taste if needed
INSTRUCTIONS
In 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-poblanos
See also my recipe for chiles rellenos atún here: youtu.be/7jefJ5mxPCo
INGREDIENTS:
4 large poblano peppers
1 small red onion, minced
4 cloves garlic, minced
1 pound raw Mexican-style chorizo, removed from casings
1 cup cooked rice
1 medium roma tomato, diced
3 tablespoons tomato paste
⅓ cup fresh cilantro, finely chopped
1 tsp dried oregano
½ tsp of cumin
⅓ cup sour cream
½ cup Jack cheese, shredded
½ cup cheddar cheese, shredded
¼ cup cotija cheese, grated
Kosher salt and black pepper, to taste
[optional] Mexican crema or sour cream thinned with cream
INSTRUCTIONS:
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.
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 carp
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 “Hermanos Ranchero” downloaded from the YouTube audio library for this video.
- - - - - - - - - - - - - - - - - - RECIPES - - - - - - - - - - - - - - - - - -
REFRIED BLACK (SOY) BEANS
Recipe from: lowcarbyum.com/low-carb-refried-black-soy-beans
INGREDIENTS
2 15-oz cans Eden black soy beans
12 oz. bacon cut into small pieces
2 TBS extra virgin olive oil
½ tsp salt
2 tsp of minced garlic
1 TBS chili powder
2 TBS heavy cream
1 tsp of Mexican seasoning (I used McCormack’s)
additional salt to taste if needed
INSTRUCTIONS
In 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-poblanos
See also my recipe for chiles rellenos atún here: youtu.be/7jefJ5mxPCo
INGREDIENTS:
4 large poblano peppers
1 small red onion, minced
4 cloves garlic, minced
1 pound raw Mexican-style chorizo, removed from casings
1 cup cooked rice
1 medium roma tomato, diced
3 tablespoons tomato paste
⅓ cup fresh cilantro, finely chopped
1 tsp dried oregano
½ tsp of cumin
⅓ cup sour cream
½ cup Jack cheese, shredded
½ cup cheddar cheese, shredded
¼ cup cotija cheese, grated
Kosher salt and black pepper, to taste
[optional] Mexican crema or sour cream thinned with cream
INSTRUCTIONS:
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.
