Spent some time out today with a good friend. I ended up cooking up a Traditional, Maine Guide shore lunch for the two of us. It was a mix of traditions and recipes between 3 guides; Lance Wheaton, Tim Smith and myself. I made a portion of the meal from each of us.
The menu included:
- 2 lbs of perch fillets, breaded and fried (Lance)
- 1 lb of potatoes, home-fried style (Derek)
- Dutch oven dessert, based off of the Aroostook Custard (Tim)
- Guide coffee (well….all guides, though techniques can vary)
I was paying attention to the cooking, as well as trying to shoot some video (not sure how that is going to pan out, no pun intended) that I didn’t get many pictures. Actually, only got the one shown below of the taters, as they were on first and I had time.
Tim may have taken some pictures that he can share. And I will see what I can do about a video of this, but no promises.
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Looks great. You guys are having too much fun and too much good food this winter. Keep up the good work. 🙂
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I am not into fish but my basset loves fish Hav you ever made dump cake in the dutch oven?
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Not sure what dump cake is bud
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http://www.bigoven.com/recipe/dutch-oven-peach-cobbler-dump-cake/165860 This stuff is so good it should be illegal.
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HA! That is exactly what I do. Wasn’t familiar with the term I guess. I use different fruits though, not a fan of peaches unless I eat them right from the tree.
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wild berries are great for this
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hi sarge that looked good bud
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