Wolf's Blog

 
Posts from May 2013


5-31-13
Well I have been gone for a week on a little vacation with my dad and brother. We visited a new place after umpteen years in Canada. We went to Cass Lake Lodge in Northern Minnesota. What a great place. I highly recommend it. Great people, great accommodations, and great fishing. The walleye bite was a bit behind because of ice out and water temps, but if we were eating fish every night we would have eaten well. We however were on the American plan and ate very well. Prime rib, bbq ribs, bacon wrapped pork tenderloin. And the breakfasts were delicious to. 
 
Well it is glad to be back, especially on a FISH FRYYYYYYYYYYYYYYYYYYY FRIDAY. Today we dine on a recipe my brother and I talked about in the boat this past trip. It is a very popular recipe I receive from listeners. It seems everyone uses and loves the Ritz. This week we picked one our Ritz recipes from listener Paul Stottlemeyer as the recipe of the week. This week we dine on Deep Fried Ritz Perch.

 
The Parts:
1 lb perch
3/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 eggs
3/4 cup crushed Ritz Crackers
Butter for frying

 
Directions:
Mix the flour and seasonings in a plastic bag.
 
Place stirred eggs and Ritz onto separate plates.
 
Dip the fish into the flour, then the eggs, then the Ritz.
 
Fry in butter until golden brown and it flakes easily with a fork.
 
That is a winner Paul. Your 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

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5-24-13
Wow, that was one heck of a week. Let's wrap it up with some goodies, because It's FISH FRYYYYYYYYYYYYYY Friday!

Today it's a recipe from Tim Winter of Manitowish Waters. Tim say's this is just plain good. So today we dine on Crumbly Pretzel Fish.

The Part's:
3/4 to 1lb of your favorite fish
Oil for frying
3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
2 eggs
3/4 cup crushed pretzels

Makin' It: 
Heat the oil to 350 degrees
 
Mix the flour, salt, and pepper in a large resealable plastic bag.

Place fish in the bag, and gently shake to coat.

Place eggs and crushed pretzels in two separate shallow dishes. Dip coated cod in the eggs, then in the crushed pretzels.
  
Fry coated fish 10 minutes in the preheated oil, turning once, until golden brown and easily flaked with a fork.

This is a dandy Tim, thanks. Your fish fry 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
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Tags :  
Topics: Hospitality_Recreation
Social:
Locations: RiverWisconsin
People: Tim Winter




 
5-20-13

Okay, Okay. I know I did not post a fish recipe on Friday. We had a studio computer meltdown and that had to come first. 

Now if I was to have posted one on Friday, it would have been that of one of Dawn Phieffer of Iron River, Michigan. Dawn said that her daughter Hailey will only eat "that slimy fish". So here is the recipe that is Hailey approved. Please enjoy with us today, Dawns Cheesy Fish.

The Parts: 
1 lb fish fillets
1/4 cup milk
Lemon
2 tablespoons butter
1 cup grated cheddar cheese
salt & pepper

Makin" It: 
Place fillets on a greased cookie sheet with dabs of butter on top.

Season with salt& pepper to taste.

Sprinkle lemon juice on fish.

Pour on milk.

Bake at 400 degrees till fish is flaking. 

Add cheese and cook untill melted.

Very nice Dawn. Your fish fry is in the mail.

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

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5-10-13
Well, well, well. Ice off the lakes and a hint of spring in the air. It's a pretty nice Friday here in the Northwoods. And making it even nicer is that it is FISH FRYYYYYYYYYYYYYYYYYYYY FRIDAY!!!

Today we have a recipe that came in from Kelly and Kelley Westphall. Yes a husband and wife with one letter separating their names, Very Cool. Kelly say's that this recipe is one his grandma used when she cooked up the daily catch. Grandma was a minimalist because she grew up in the depression and the recipe shows; it's simple but tasty. So today we dine on Kelly's Grandma's Fish.

The Parts:
1 pound perch or bluegill
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon water
1/2 cup flour
Vegetable oil

Making it:
Sprinkle both sides of fish with salt and pepper.
 
Combine egg and water in shallow bowl until well mixed.
 
With the flour on a plate, dip both sides of fish pieces into egg, then coat completely with flour.
 
Heat oil and fry fish turning once. Cook until fish flakes easily with fork and is brown on both sides. 

Let that fish flavor come through. PERFECT! Thanks Kelly and your grandma. Your fish fry 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
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5-09-13
Good day.

I though I would post a page from our Heartland Newsletter. WRJO along with our sister stations won a bunch of awards this year at the Wisconsin Broadcasters Gala. Congratulations to all that worked hard in our company to accomplish this.

HEARTLAND STATIONS EARN 16 AWARDS FOR EXCELLENCE
 
Hundreds of radio and television broadcasters traveled to Madison on May 4th for the Wisconsin Broadcasters Association (WBA) 2012 “Awards For Excellence.” This year’s Awards Gala was moved to the Alliant Energy Exhibition Hall because the event expanded beyond its former venue. The suits, tuxedos and evening gowns signified that this, indeed, was a special night. 
 
Heartland Communications Group is honored to receive 16 WBA “2012 Awards for Excellence” at this year’s annual event and doubled the awards received compared to last year.   
 
On hand to receive 2 first place awards, 5 second place awards and 4 third place awards was Heartland Eagle River V.P. & General Manger Jim Hodges. The 2 first place awards were for the “2012 Election Coverage” and  “Best Commercial” for Eagle Waste’s  “Sad Cans.” Hodges told the HCGazette, “I am very honored to accept these 11 awards on behalf of Mike, Bruce, and Amy and our entire Eagle River Heartland team.”
 
V.P. and General Manager of the Heartland Park Falls stations, Darla Isham and DJ Rick Frischman received 1 first place award and 2 second place awards.  The first place award was for “Best Original Feature” entitled “Honoring Our Veterans with Flight.” DJ Rick was honored for placing second statewide for “The Best Radio Show” broadcast in small markets.
 
For the first time, Heartland’s Ashland cluster participated in the awards and was represented by VP and General Manager Scott Jaeger received 1 second place award for “Significant Community Impact” with “Bayfield-Ashland Counties EMT Awareness Project” and also 1 third place award.
 
Heartland CEO, Jim Coursolle was also on hand last evening and he told the HCGazette,  “To be the Heartland owner and be present at this very special event, watching our people receive awards for their successful hard work is so gratifying to my wife, Diane and me.  We are quite proud of our Heartland team’s accomplishments.”

So there ya' go, a little insight to the crazy radio world and what we push for everyday.

Later

Wolf


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5-03-13

Well how about that, just another snowy, icee, and rainy day in the Northwoods. Only a small hand full of the lakes are open, so tomorrows opener will suck. But it is FISH FRYYYYYYYYYYYYYYYYYYYYYYYYYY FRIDAY, so that is a look in the positive direction.


Today we enjoy a fish fry from Carmen and Derrick Viassale of Fifield. Carmen said that if the ice melts and they ever get on the lake this year they will use their favorite recipe to cook their fish. She said it is a light recipe and doesn't feel like you are eating batter instead of the fish. 

Today we dine on Soda Fish...


The Parts:
1 pound filets

1 1/2 c. Bisquick mix
1 c. club soda
1/2 c. flour 

Oil to deep fry

Makin' It:
Mix Bisquick and club soda.

Flour fish and then dip in biscuit and soda batter.

Deep fry.


That's it. Bis-Quick and easy. Carmen, your fish is in the mail.

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

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