THE RECIPES

JOHN HOLMES' BLACKENED LOGAN BASS WITH BABY PUFF MUSHROOMS AND MARBLE TOP MOUNTAIN SALAD - FROM EPISODE 102

Ingredients

Two to three large mouth bass, filleted. About two cups of mushrooms, several Queen Anne's Lace roots. Salad Green discoveries.

PREPARATION

Make a blackening season and rub on both sides of buttered bass filets. Cook time varies depending on fillet thickness, usually about 45 minutes on my slow grill. Toss the washed roots of QAL in some foil and cook along side,  Wash and cook the mushrooms in the same manner( a little olive oil) but these cook quickly, usually about 30 minutes, max. Wash selected greens and toss with a dressing made of red wine vinegar, olive oil, that cup of strained hickory nut soup(nuts only), salt, pepper, and a pinch of basil. Chill in frig before serving. Now getting all these items to finish up at the same time on a grill is tricky, so good luck!


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RECIPE LIST

Episode 101 - Brevard County, FL

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Frank Scibelli's Dishes