The Last Line {A Sorta Catch and Cook}

It's easy to get a wrong impression about something watching videos. Television and YouTube makes #fishing appear to be so simple. You just cast out a line and a fish magically appears on the end with every cast. Obviously, this isn't the case. However, no one wants to watch a video where the angler catches nothing for days in a row. That's not entertaining!

What happens after days of no luck fishing for #crappie #redfish #stripedbass #bass etc. and the last line on your "hail Mary" #catfish run is empty? Here, Ken shows you what you do...you do a sorta #catchandcook!

It all starts out on Ken's #pelicankayak. He really needs the seat fixed. Maybe he can learn something from @zoffinger . Ken later does a sorta shore lunch chat about his health and a procedure he needs done similar to what you'd see with @DrDougWillenHouseofChiro . Later, you'll see Ken on the water #riverfishing in a protected basin.

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KEN'S APPLE, BEET, & ONION CHUTNEY

1 medium Granny Smith Apple (Peeled, Cored, and Finely Diced)
1 medium Golden Beet (Peeled and Finely Diced)
2 medium Spanish Onions (Peeled and Finely Diced)
1 tbsp. Rice Wine Vinegar
1 tsp. Sea Salt
1 tsp. Tajin
2 tbsp. Salted Butter
1 tbsp. Sugar
1 1/4 c. Water
1 tbsp. Turmeric Powder
1/2 to 1 1/2 tbsp. Dark Brown Sugar, to Taste

The trick to this dish is to make sure all of your produce is approximately the same size. You want them to be just a little smaller than a tennis ball or baseball in size but no smaller than a cue ball (used for playing pool). In a medium-sized cooking pot, add in the beets along with the vinegar, salt, tajin, butter, turmeric, and a cup of the water. If you do not wish to use white sugar, you can replace the water with apple juice. If you do not have turmeric, you can substitute a teaspoon of dried ginger and a couple of drops of yellow food coloring. Place pot on the stovetop and bring to a light boil over medium heat. Let the beets boil for approximately seven minutes. Next, add in the apples and cook for another seven minutes. Seven minutes later, add in the onions. Cook everything until you start to see browning. Here, it is a judgment call. you want some level of browning to get those wonderful flavors from the Maillard Reaction but you also want to keep some of that wonderful yellow color. The idea is to shoot for a golden color when the water is added. A good rule of thumb is to take the chutney to about 25%-33% browning...nothing like caramelized onions. Next, add your remaining 1/4 cup of water and stir. The apples will be almost totally gone and the vegetables will almost form a paste-like consistency. At this point, turn off the heat and remove the pot from the stove. Add in the brown sugar to taste. If you like less sweet, more tart, chutneys then add in a half tablespoon. This is where personal preference will matter most. A good rule of thumb is about a tablespoon of brown sugar. Place the chutney in a bowl and let chill in a refrigerator for no less than an hour (overnight is preferred).

KEN'S ROASTED POTATOES

3 lb. Irish Potatoes, Quartered or Halved into 1-1 1/2 Inch Chunks
1 tbsp. Yellow Mustard
1/3 c. Sour Cream
1 tbsp. Dry Ranch Dressing Seasoning
1/3 c. Cooking Oil
1 tbsp. Sea Salt

Place all of the ingredients into a gallon zip top bag and mix. Instead of salt, you can add a cup of grated parmesan cheese. Once mixed, add in the potatoes (with peels) and mix in the bag until coated. Place on a sheet tray lined with either aluminim foil or parchment paper. Place into a 425°F (220°F) oven for approximately 20-25 minutes until the potatoes are cooked through and a toothpick can easily be inserted through. If not to your desired level of brownness, you can place them under the broiler for a few additional minutes. Serve hot.

KEN'S FIRE CRACKER FISH CRUST TOPPING

1/2 c. Fire Crackers, Crumbled into a Bread Crumb Consistency
1 1/2 c. Unseasoned Panko Bread Crumbs
1 c. Parmesan Cheese
1 tbsp. Worcestershire Sauce
1/2 Lime, Juice and Zest
1/2 stick Salted Butter, Melted
1 tbsp. Sea Salt

If you have not see the fire cracker recipe, go there first and make the fire crackers (video is here: https://youtu.be/YQUDohG8HcA). Remember, heat will make the peppers in the fire crackers get hotter, so use less red pepper flakes if you don't like really spicy foods. In a gallon zip top bag, mix everything together. Season fish with salt and pepper. Place fish fillets on an aluminum foil or parchment paper lined sheet tray and bake for 20-25 minutes at 425°F (220°F). This recipe should do about three pounds of fish fillets.