Wolf's Blog

 
Posts from June 2012


6-29-12

Good day and Happy FISH FRYYYYYYYYYYYYYYYYYYYYYYY Friday!

Today we enjoy a recipe that came from Donna Kimble. Donna say’s that this is a favorite of here kids. Today we enjoy…Tilapia and Cheese

 


The Parts:
1 Pound Tilapia
3/4 Cup grated Parmesan Cheese
1 Tbsp Paprika
1/2 Tsp Salt
1/2 Tsp Pepper
1/4 Cup butter; melted
1 Large Egg
1 Tbsp Milk

 
Makin’ It:
In Small shallow dish mix egg and milk.

In another shallow dish mix cheese, paprika, salt, and pepper.

Dip fish in egg/milk mixture and then coat with cheese mixture; place in shallow baking dish. Pour butter over the fish and bake at 350 degree oven until golden brown.
 
This sounds Cheese-Riffic! Thanks Donna, your free fish is on the way to you.
 
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.

E-mail:
wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI

Remember, If it's fish and it looks good, Eat It!

Later

Wolf

 

 (3) Comments
Tags :  
Topics: Hospitality_Recreation
Social:
Locations: Wisconsin
People: Donna Kimble




 
6-26-12
If this doesn't say it all, I don't know what does?























































































Later

Wolf
 (3) Comments


 
6-21-12
Two Blondes....












Two blondes were sipping their Starbucks when a truck went past loaded up with rolls of sod.

"I'm going to do that when I win the lottery," announced Blonde #1.

"Do what?" asked Blonde #2.

"Send my lawn out to be mowed."

Wow!!

Later

Wolf
 (3) Comments


 
6-19-12
So as the conversation took place with Laura Lockwood our weather lady. We found out that Tent Caterpillars made Good wine?

So as I researched this terrible thought, and then by e-mail I was sent this article.


FULL-BODIED VINTAGE

Some people react with a grimace and "Yuck!" Others are willing to give it a try.

But Ray Reigstad's latest experiment in home winemaking -- which took advantage of last summer's forest tent caterpillar invasion -- definitely gets a reaction.

"Either they say they want some or they are completely disgusted and say they would never taste it," he said.

Reigstad, you see, has made wine out of the dreaded caterpillars commonly called army worms.

For many Northland residents, just the thought of such a wine conjures up memories of millions of hairy, squishy, dark green caterpillars defoliating trees and bushes. And memories of masses of army worms crawling up the sides of houses, marching down sidewalks and parachuting from trees.

But in the crawly creatures, Reigstad saw potential.

After months of straining, fermenting and aging his brew in the basement of his Lakeside home, his 11-gallon batch of army worm wine is ready.

"It's a white wine; I'd say it would go really good with walleye or any seafood, but especially a freshwater fish," Reigstad said.

A BLIND TASTE TEST

Four local wine connoisseurs invited to taste the wine described it as dry, pale and crisp. They compared it to a pinot grigio or white bordeaux.

The comparison came before they were told exactly what went into the wine. Afterward, they joked that it was the best insect wine they've ever tasted. It's also the only one they've ever tasted.

"I was surprised how similar it tastes to grape wine, said Derek Mahle, the Duluth area distributor for Quality Wine & Spirits in Bloomington, Minn.

"I've never heard of anything this bizarre," said Mark Casper, owner of Keyport Liquor Outlet in Superior.

"If I was looking for a wine made from larvae, I'd choose this," quipped Andrew Swanson of Fitger's Wine Cellars in Duluth.

On a scale of 1 to 10, with 10 being the best, all three gave the wine a 7. All in all, a positive review.

AN EXPERIENCED WINEMAKER

Reigstad, 36, is no novice when it comes to winemaking. Serious about his hobby, he's been making wine for 13 years.

Reigstad started making wine with his grandmother who lived in southern Minnesota. They used rhubarb and grapes from her gardens. When she died two years ago, he continued the tradition in his own home.

Besides the usual grape wines, Reigstad has made wine with grapefruit, dandelions, rhubarb, strawberries, bananas, plums, blackberries and lilac blossoms.

Reigstad got the idea for army worm wine last year from a co-worker who told him that his grandfather used to make it. That got Reigstad thinking about how it could be done since wine is typically made from a fruit or flower.

"Army worms eat leaves," he reasoned. "So essentially they're a combination of fruit and flowers."

For blueberry wine, Reigstad uses two pounds of blueberries per gallon. For dandelion wine, he uses six cups of dandelions per gallon. Because of their density, he figured 1 pounds of worms per gallon would do it.

"I had no idea what this was going to taste like," he said. "I seriously didn't know how it would turn out."

A SIMPLE PROCESS

Reigstad and his girlfriend began by gathering forest tent caterpillars in the Fish Lake area in mid-June. They waited until the end of the caterpillars' feasting cycle when they were big. Using a whisk broom, they swept masses of worms from tree limbs into clean 6-gallon plastic buckets. When they had about seven pounds of worms in each bucket, Reigstad poured boiling water on them, killing them instantly.

After removing debris that surfaced, Reigstad mashed the army worms up a bit. He added sugar, campden tablets, yeast and other ingredients before covering the bucket and leaving it to ferment.

"It starts bubbling and smelling like rotting fruit," he said, explaining that that's normal.

At the end of a week, Reigstad scooped out the caterpillars with a kitchen strainer and threw them away.

"Hold the strainer up and let it drip out to get the full army worm flavor," he advised anyone planning to replicate his wine.

The wine -- which was a green liquid at this point -- was strained and funneled into 5-gallon glass jugs called carboys, fitted with air-lock caps. The jugs were left to ferment for three months, during which time they were periodically strained. While most wines need to be siphoned to a clean jug four or five times to clear sediment, Reigstad only had to do it twice with army worm wine.

"This army worm wine cleared real fast, like apple wine," he said. "The clarity surprised me."

A SPECIAL GIFT

After 4 months, the wine is ready to drink.

"It's good," Reigstad said. "For my taste, it's on the sweet end. It tastes a little bit like rhubarb wine. My grandmother and I used to make that."

Making army worm wine didn't come without its mishaps. During fermentation, one jug's cap blew off and shot wine all over Reigstad's basement.

"It was a mess," Reigstad recalled. "My brother said it was the army worms' revenge."

His 11 gallons will yield about 70 25-ounce bottles of wine, which he plans to give as Christmas presents.

Some lucky folks will get a bonus. Reigstad saved and froze 30 large army worms to put in bottles, similar to the worms put in some tequila bottles.

Who will get those bottles?

"Very special people," Reigstad said. "Not necessarily people I like, but they'll be special in their own way."

Now that is very interesting, but I'm still not tasting it.

Later

Wolf

 (3) Comments




 
6-15-12

Happy FISH FRYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY FRIDAY!!!

Wow, it felt good to type that.

Lot's to do today. Join me for the Eagle River Airport Friday night fish Boil and Hanger Dance to open up the 22nd Annual Fly-In. I'll be there from 3p-6p, with the fish boil starting at 5pm and the music at 7pm.

Well, just because we are going to a fish boil tonight, I've selected a fish recipe that mirrors just that.

Today we dine on...Fish Boil!


The Part's:
10 chunks or steaked pieces Whitefish (10 to 12 ounces each)
2 pounds salt
20 new waxy red potatoes
30 small onions (approximately 1 1/2-inch diameter)
1/2 pound butter, melted
10 lemon wedges


Boilin' It:
Fill a 24 quart kettle 3/4 full of water.

Place over open fire or on stove and bring to boil.

Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes.

Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving.

Ladle on melted butter and garnished with lemon wedge.

Bing, Bang, Boom! You'll enjoy this one.

Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.

E-mail:
wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI

Remember, If it's fish and it looks good, Eat It!

Later

Wolf

 

 (3) Comments
Tags :  
Topics: Hospitality_Recreation
Social:
Locations: Wisconsin




 
6-14-12
Well, these weeks go by so fast sometimes it's hard to keep up. But I am back in the Eagle River studios today and plan on giving away some Money Wheel cash.

A couple of weeks agao I had posted on Facebook that I was just sick of the FAKE drama on all the so-called reality shows. They are starting to look more fake and scripted with every new one out.

I guess, for me, i feel that our lifes are so filled with drama on a daily basis, that is the last thing I want to think of or watch on the tube when I get home. I use it to escape to another world that I don't have to think in. That is why the good ole' sitcoms like The Big Bang theory is so great. You can turn off your brain for a bit and just let some laughs roll out.

The other day I was sent some drama and had to share it with you. It is obviously suppsoed to be filled with over the top drama and that is what makes it so funny. I love the end with the football players at the end.

I want to know how they cleared this with the town? But who ever did, needs a raise.

Follow the Youtube link and enjoy.


http://youtube.googleapis.com/v/316AzLYfAzw&autoplay=1&rel=0

Later

Wolf
 (3) Comments




 
6-08-12

Well a busy day, but nothing to fear, because FISH FRYYYYYYYYYYYYYYYYYYYYYY FRIDAY is here!

I am on my way in 7 minutes to the Lac du Flambeau Ojibwe Market. Join me from 10a-1p for great prizes and fun.

But, before I go, a F.F.F. recipe.

This week from Kyle Sanderson of Land O' Lakes / Germantown, WI.

Kyle say's that this is a recipe he came up with while visiting the his favorite bait store in the Northwood's.

This is the Kyle Sanderson Fish Fry.


The Parts:
1 lb of your favorite fillets
1 package of Shore Lunch.


Makin' it:
Pour Shore Lunch into a zip top bag.

Dampen fish in water, add to bag, and shake.

Cook in oil set to 350 degrees.

EAT!

Kyle, that is an easy one. Your fish fry is on the way.

I said, whatever recipe you enjoy, you can submit, so send em' in. It's all about participation.

Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.

E-mail:
wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI

Remember, If it's fish and it looks good, Eat It!

Later

Wolf

 



 (3) Comments




 
6-06-12
Wednesday, and a bright sunny skies. Good thing I listened tothe forecast and closed all the windows at the house. Should be nice and stuffy when we get home tonight.

Don't forget that tomorrow is Party with the Pack at the Penalty Box. All the info is here "Click This". Decorate your vehicle and join our Packer Parade. We will meet at the Eagle River Depot at 4:30 and will be on our way at 5pm.

Join us for a Great night.

OK, most have seen and heard of this by now, but if you did not, here is a truely special young lady.

Meghan Vogel, a high school junior, became her school’s first track champion in 20 years when she won the 1,600-meter race at the Ohio Division III state track meet Saturday in Columbus.
 
But her last-place finish in the 3,200 is the one that’s going to be remembered because of a touching display of sportsmanship.

The West Liberty-Salem runner, who earlier won the 1,600, was running out of gas and at the back of the pack when she noticed Arden McMath, an Arlington High sophomore, collapsing. Vogel stopped and helped her cross the finish line, even though it meant that McMath finished 14th and Vogel 15th.
 
“I was coming around the turn and I had probably 100 meters left and she was 50 meters in front of me and I saw her fall,” Vogel said, “I just didn't think twice about it. I knew I was going to pick her up and help her out. If you work to get to the state meet, you deserve to finish no matter who you are. I was going to make that happen for her no matter what.”
 
McMath said she was surprised to see Vogel pick her up. “I just couldn’t believe she’d done that for me.” “We’re all in it together as distance runners. Everyone is trying to do their best. It’s a lot harder on your body than a lot of the other races.”


Wow! Her parents should be very proud. Take a look at the video.

http://www.youtube.com/watch?feature=player_embedded&v=irs9XP2bplE


That will truely inspire anyone.

Later

Wolf
 (3) Comments
Tags :  
Locations: Columbus
People: Arden McMathMeghan Vogel




 
6-01-12
Well, it was quite a week but we made it to, FISH FRYYYYYYYYYYYYYYYYYYYYYYY FRIDAY!!!

Don't forget to listen between 2p and 6p for Free fish fry's on the air.

This week’s recipe comes from Cal Goodman of Phelps. Cal said this recipe is his fall back. It’s simple, easy, and just plain delicious. Cal told me that he did borrow it from a Canadian fishing guide while on a fishing trip enjoying a shore lunch. Cal ALSO told me that the guide was aware he was borrowing the recipe.
 
Today we dine on, Cal’s Phelps Fry.

 
The Parts:
1 pound fish fillets
1 egg
1 1/2 cups beer
1 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound cod fillets
2 cups crushed cornflake crumbs
1 teaspoon Cajun seasoning
1 quart oil for frying

 
Cookin’ It:
1. In a medium bowl, beat together egg, beer, flour, garlic powder, salt, and pepper. Place cod in the bowl, and thoroughly coat with the mixture.
 
2. In a separate medium bowl, mix the cornflake crumbs and Cajun seasoning. Dip the cod in the crumb mixture, and thoroughly coat all sides.
 
3. Heat the oil to 350 degrees.
 
4. Fry the fish until golden brown, and flesh is easily flaked with a fork.
 
Thanks Cal. I am going to check with the guide and see if he let this out of the country. Your free fish is on the way.
 
Now don't forget, if you have a recipe that everyone should try get it to me. All recipes can be sent by e-mails, letter, or dropped off her at the studios in Eagle River. If I use you recipe on this blog you will receive a FREE fish fry to a local restaurant.

E-mail:
wolf@wrjo.com.
Snail Mail: P.O. Box 309 Eagle River, WI 54521
Drop Off: 909 North Railroad (Hwy 45) Eagle River, WI

Remember, If it's fish and it looks good, Eat It!

Later

Wolf

 (3) Comments
Tags :  
Topics: Hospitality_Recreation
Social:
Locations: Wisconsin
People: Cal Goodman




 
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