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.
The Woodsman School and Guide Service 
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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