Catch!: Dangerous Tales and Manly Recipes from the Bering by Travis Lofland, Jason Lofland

By Travis Lofland, Jason Lofland

Travis Lofland makes his residing as a deckhand and prepare dinner at the Bering Sea doing one of many deadliest jobs on this planet: Alaskan king crab fishing. yet you don’t need to shuttle the seven seas to flavor the simplest meals the sea has to offer.

In Catch!, Travis stocks his secrets and techniques for navigating the excessive seas and making nice foodstuff that may persist with your ribs. even if you’re 4 or ninety-four, Travis believes that everybody has just a little fisherman in them. And even if you’re cooking in a galley or in your porch, you’ll locate nice suggestions for placing smiles on hungry faces. So fan the flames of the barbeque and get in touch with your workforce. those recipes will positioned meat in your bones so that you can go back to the Bering Sea. pattern bankruptcy titles and recipes comprise:

• Snag a primary Date Appetizers: certain to provoke Chipotle Avocado Brie soften
• Soups and Manwiches: Slap a grin in your Face Ahi Sandwich
• Lose the Beer abdominal Salads: Dutch Harbor Salmonberry French dressing
• day trip Entrees: At Sea Sashimi
• Boat food: Nuked King Crab Legs
• Tuck on your blouse, yet Don’t hassle with the Tie Entrees: Reckless purple Salmon
• muffins: Slimy Limey Coconut Sundae

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3 Bring a large stockpot of water to boil over high heat. Salt the water generously, add the pasta, and boil for 10 minutes or until almost tender. Drain. Combine the hamburger mixture with the pasta. Add the tomatoes, tomato sauce, and ketchup. Salt and pepper to taste, cover, and simmer over low heat for 1 hour. Stir in the fried bacon. Serve with bread and butter. Makes 10 to 12 servings GONE- FISHING GOULASH 1 pound bacon, diced 11/2 pounds ground beef 1 onion, diced 1/2 celery stalk, diced 5 cups macaroni 2 (32-ounce) cans stewed tomatoes 1 (16-ounce) can tomato sauce 1/2 cup ketchup salt and pepper to taste BRO’ NOTE: Pasta cooked almost tender is called al dente .

2/15/12 3:10 PM This delicious, on-the-go recipe hails from my beautiful friend and former deck boss, Trisha. We were fishing for salmon on her father’s fifty-eight-foot Delta fishing boat, the Desert Storm. We had just made a set, and Trish came out of the house with what looked like a normal peanut-butterand-something sandwich and offered me a bite. “Sure,” I replied and took a big ol’ bite. It was the creamiest peanut butter sandwich, with something I couldn’t quite put a finger on. Then I noticed the smirk on Trish’s face.

Place in the refrigerator and marinate for 2 to 4 hours. If using wooden skewers, soak them in water 20 minutes before you’re ready to skewer the kabobs. 3 Pour off the liquid and skewer the sirloin, peppers, and plantains. 4 Preheat the grill over medium heat. 5 Grill the kabobs for about 3 minutes per side for medium-rare. indd 41 2/15/12 3:11 PM SHIPWRECK CEVICHE 1 pound (21–25) shrimp 1/2 cup lime juice, divided 1 jalapeño, diced 1/2 cup chopped cilantro 1 Peel and devein the shrimp and place in a large bowl.

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