Famous Ramrod Charter
White Sauce (for
Lime Flavoring tip
Salmon or Halibut Cheese
for salmon and halibut
Grilled or Stuffed Baked Crab
DungenessCRAB PASTA PRIMAVERA
Soy Dipping Sauce
Ever Halibut Cakes NEW!!!!
Grilled Salmon Fillets
dish Crab (easy)
Salad Dressing ever
selected recipes that may or may not be fish
may seem hard to believe, this is such a complete web site...
we have also included some of our most well liked and much complemented
recipes for fish and other specialties. Let us know what you
think about this part of the site.
Beer Bits - A local favorite and quite simple.
to 2 pounds of halibut cut into 1 1/2 inch squares
cup of pancake flour (Krusteze is the best)
can of beer
tsp lemon pepper
tsp garlic powder
flour, beer, baking powder, garlic powder and mix well.
Add the fish and let stand for at least one hour.Deep fry in either
peanut oil or canola oil until golden brown. Place on a tray
which has been lined with paper towels to absorb the excess oil
and keep warm in a preheated 300 degree oven. (hint don't
leave in the oven more than 15 minutes or the fish will dry out.)
Serve with this special sauce.
White Wine - Rhine is good
cup of either low cal mayo, or Miracle Whip for low cal try yogert
tbs. lemon juice
tsp. chives (fresh is best) Can also use a tablespoon
of capers! In addition to the chives throw in some dill weed! Any
or all work to enhance the flavor of the sauce.
tsp. of garlic powder, or onion powder or both.
and let stand at least 1 hour before serving. I prefer overnight.
½ cup mayonnaise
tablespoon dill pickle juice
tablespoon lemon juice
teaspoon chopped fresh chives
teaspoon chopped fresh parsley
cup chopped dill pickles
the mayonnaise, pickle juice, lemon juice, chives, parsley, and
pickles in a small bowl. Stir to blend all the ingredients and then
cover and refrigerate for at least 2 hours or overnight.
sauces are good for any of the fish you will see on this site.
It may make you famous if you are not careful.
are a couple of ideas to cut the calories and add extra zest to
the White Sauces:
adding a tablespoon of capers
using plain yogart instead of mayo or Miracle whip
also add preserved lemons instead of lemon juice (see the recipe
for creating these next)
six lemons into wedges
each into a pint wide mouth jar straining out seeds as you go. As
you add each
add 1/2 tsp of kosher salt for each slice.When the jar is full be
sure to have enough juice
cover all the lemon wedges. Do not add reconstituted or bottled
lemon juice! Use only fresh squeezed. Close the jar and shake with
vigor untill all salt is disolved. Let stand out of the frige for
3 days. Then, move to the refrigerator for 4 weeks. After the four
weeks the lemons will be ready. I use only one for this recipe as
they are intensly flavorful. When you remove from jar, rinse thoroughly
to remove salt. I then chop the whole lemon slice (peel and all)
and add to salzas, fish sauce and at times to my salad dressings.
There are hundreds of uses just look up preserved lemons on the
internet for more ideas. These are awesome!!!!!! (keep
Supreme (new improved recipe)
pounds of halibut cut into 1 1/2 inch squares
tablespoon fresh chives
package of Italian croutons to crush for bread crumbs
1/2 cups of sour cream
1/2 cups of Mayo or Miracle Whip
cup white wine
the halibut into 2" chunks and cover with milk for 1 to 2 hours.
Drain the halibut but do not rinse.
the chunks in the breadcrumbs and place in a flat ovenproof baking
pan. Try not to crowd the pieces if possible. Cut the onions into
large flakes and mix into the combined sour cream and mayonnaise.
Thin this mixture some with the white wine and pour over the halibut,
spreading it out evenly. Top with a sprinkle of paprika and bake
at 500 degrees. Yup, that right ...500 degrees. Bake for 15 to 20
minures until the top is browned. Remove from the oven and let it
rest for about 5-10 minutes before serving. This goes very well
with baked potatoes. This can be prepared the night before and refrigerated
until it's time for the baking.
Salmon - Wrangell Style
Steaks cut 3/4 to 1" thick as many as you need
(the cheap yellow stuff) 1 tablespoon for each steak
1/2 tsp for each steak (fresh chives of course)
is too easy... Mix the mustard and chives and spread over both sides
of the salmon steak. Don't worry, this sounds worse than it
really is. After completely covering the steaks, let them
stand for at least 4 hours in the fridge. Then when ready to begin
cooking, place them in a cooking rack (the kind you use for fish)
or carefully place them on a preheated gas grill. Set at med-high
temp. When nice and brown on one side, turn and
brown the other. Make sure the fish is flaky before serving.
Only turn the fish once! Serve with our famous sauce found earlier
on this page. Even if you don't like mustard this
will be a good recipe. It has a tendency to turn a golden brown
and is not a problem. Trust Me!
or Halibut Cheese Ball
in another really easy dish guaranteed to impress your friends:
pound of salmon or halibut (cooked)
block of cream cheese
tsp Tabasco sauce
tsp lemon juice
tsp cajon seasoning
cup cooked chopped mild onion
4oz package of shaved almonds
tablespoon of dried parsley
fish, cream cheese, Tabasco, lemon juice, Cajon seasoning, horseradish
and onion and mix thoroughly. Form into a ball.
Roll the ball in the mixture of almonds and parsley so that it is
coated. Set on a flat tray or plate and surround with an assortment
of crackers. Serve cooled.
is a sure fire chowder that you can modify or leave as is and still
amaze your friends. Use all fresh ingredients if possible to make
it even better.
large potatoes pealed and diced
large sweet onion
block of cream cheese
cups milk or unsweatened condensed milk (1 can)
can creamed corn
lb. smoked salmon or halibut or clams or all three if you
wish, shrimp are OK too! With this recipe try and not have more
than 1 pound of all three combined so you don't overpower the chowder.
Be sure the fish is in bite size pieces.
the potatoes along with the onions and celery and parsley
until the potatoes are quite soft. Then add the fish and cook
for 5 to 10 minutes without boiling it hard. Turn the heat
down to low and add the cream cheese and milk. Season with
pepper and salt to taste. DO NOT BOIL. Let stand
for a few minutes stirring occasionally. Serve with crackers.
dungeness crab - shelled and cooked - have the meat shredded
pound of large fresh mushrooms
tablespoon soy sauce
cup white wine
clove garlic crushed
slices of white bread shredded
cup of mozzarella cheese shredded
pound of Swiss cheese
pound of Monterey jack with jalapeno
and pepper to taste
mushrooms and remove the stems. Be careful to keep the head
of the mushroom intact. Chop the stems into small pieces about the
size of a pea. Chop the shallots. Combine the stems
and shallots in a sauce pan and sauté in the butter, wine and soy
sauce. When warm add the garlic and crab and cook for a couple
of minutes. When the entire mix is well cooked, remove from
heat and add bread and shredded mozzarella. Mix and when mixed and
still warm, fill the mushroom caps making a dome on each.
This dome should be equal in size to the mushroom cap. place a slice
of the Monterey and the Swiss cheese on each mushroom in a criss
cross manner. Place in a pre-heated oven at 375 degrees for
about 10 to fifteen minutes or until the cheese is golden brown.
1/2 pounds of halibut cut into pieces 1 1/2 inches
cup sesame seeds
cup ranch dressing
time 7 to 10 minutes at 400 degrees
On a flat pan covered with foil, bake sesame seeds for 10 minutes
Mix seeds in bowl with salt and pepper
Coat fish with ranch dressing and roll in sesame mix until completely
Place pieces on the flat pan (oiled ) and bake until fish is flaky
(7 or 8 minutes)
cup greek yogurt
1/2 Tbsp capers, rinsed drained and chopped
grated lemon zest
fresh lemon juice
cooked fillet about 1 pound shredded and skinless (no bones either)
saltines finely crushed
cup frozen corn thawed
Tbsp Dijon mustard
Tbsp capers rinsed and drained
Tbsp lemon zest
Tbsp lemon juice
Tbsp olive oil
Tbsp unsalted butter
mix the ingredients and refrigerate till use. Best if overnight.
Cakes: Flake salmon, add egg, 1/2 cup of the crushed crackers, chives,
corn, mayo, mustard, capers, lemon zest, and lemon juice. Mix until
combined. Form the mixture into patties about 3/4 of an inch thick.
Carefully coat the patties with the remainder of the crushed crackers
and refrigerate for at least 20 minutes.
a large non stick skillet over medium heat melt the butter and add
the olive oil. Cook each pattie for about 6 to 7 minutes until golden
brown and crispy. Drain on paper towel and then serve with the sauce.
Halibut fried with Corn Flakes crumbs
2 cups corn flakes
beat two eggs
3 tablespoons peanut
oil (or veg oil)
flour 1 cup
Cut fish into small
portions cover with flour and dip in the beaten eggs. Then roll
in corn flake crumbs. Place the fish in preheated skillet with oil.
Make sure the oil is not too hot It is best to use an electric skillet
and set the temp at 300 degrees. Season with Johnny's and fry till
brown and flaky.
or Baked Stuffed Crab
you don't have the shells this can also be a recipe for crab cakes
- 4 (about 2 lb. each) cooked, whole dungeness crabs
- 2 cups chopped celery or sweet bell pepper
- 1/2 cup finely chopped onion
- 2 seeded and chopped jalapeno peppers
- 1/2 cup mayonnaise
- 2 tbsp. lemon juice
- salt and pepper to taste
- 1/2 cup seasoned bread crumbs or stuffing mix
- 1 cup shredded cheddar or monterey jack cheese
Separate the crab legs
and claws from the body. Clean out the broad back shells, removing
and discarding the soft belly shell and insides. Thoroughly rinse
and brush the inside and outside of crab shells; set aside. Crack
the claws and legs and remove all meat; transfer crabmeat to bowl;
discard leg shells. Add celery, onions, peppers, mayonnaise, and
lemon juice to crabmeat. Salt and pepper to taste. Portion about
1 cup crab mixture into each of the shells. Combine bread crumbs
and cheese; sprinkle over crabmeat in shell. Wrap entire shell,
leaving vent on top, with heavy-duty foil and place it on medium
grill with open side of shell facing up. Cover and cook 15 to 20
Makes 4 servings.
Baked fish with tomatoes and olives
Six pieces of halibut
or other white fish
salt and pepper to
3 medium tomatoes diced
1/2 cup chopped green
1/2 cup red or Vidalia
1/4 cup olive oil (virgin)
1/3 lime squeeze (juice
2-4 cloves garlic chopped
1 tsp. dried thyme
Optional: 1/4 tsp crushed
Pre-heat oven to 400
1. lightly oil glass
dish for the fish and place fish in dish.Pepper and salt to taste
do not stack the fish try to keep it no thicker than one inch.
2. Mix all other ingredients
in a large bowl and pour over the fish (try and make the entire
dish even and apealing to the eye.
3. Bake uncovered 15
- 20 - minutes (until fish is flaky)
DUNGENESS CRAB PASTA PRIMAVERA
COOKING TIME: 10 Minutes
6¾ lbs. Steamed Alaska Dungeness Crab split legs
9 lbs. Fettuccine, cooked
3 lbs. Alaska Dungeness Crab Meat
4½ quarts Mushrooms, chopped
4½ quarts Broccoli Florets, blanched
3 quarts Cherry Tomato, halves
3 quarts Heavy Cream
3 pints Carrots, sliced and blanched
3 pints Peas, thawed if necessary
3 cups Dry White Wine
3 cups Toasted Walnuts
2¼ cups Parmesan Cheese, grated
¾ cup Basil, chopped
¾ cup Butter or margarine
½ cup Lemon Juice
¼ cup Garlic, minced
Salt and Black Pepper - to taste
Saute mushrooms in butter in a large saute pan over medium-high
heat, until golden brown. Stir in tomatoes and garlic; saute (1-2
minutes) or just until tomatoes soften slightly; combine with broccoli,
carrots, peas and Crab Meat. Pour cream and wine into a large saucepan;
bring to a boil and reduce by three cups, stirring occasionally;
stir in Parmesan cheese, basil and lemon juice; season to taste
with salt and pepper. For each serving: Heat ½ cup cream
sauce with 1½ cups vegetables; toss with 6 oz cooked fettuccine.
Arrange on a serving plate with 3 Alaska Dungeness Crab split legs.
Sprinkle pasta with 2 Tbsp. walnuts.
SERVINGS PER RECIPE: 24
package imitation crab or 1 small can of lump crab
– 15 medium shrimp
8 oz container of onion/chive cream cheese
oz sour cream
oz Parmesan cheese
oz Cheddar cheese
8 oz of the cream cheese with 4 oz of sour cream. Add 2 Tbsp of
dill weed, 1 tsp of Worcestershire, 1 Tbsp of limejuice, 2 Tbsp
of a light white wine and a tsp of Tabasco and mix in well. Shred
6 oz of cheddar cheese and flake the crab pieces and stir into the
cream cheese blend. Cut the shrimp into small chumps and turn into
the mixture. Pour, spoon, and spread the mixture into an ovenproof
baking dish and top with grated Parmesan cheese. Bake at 350 0 for
45 minutes until the dip is bubbling and the top has lightly browned.
Remove from oven and let it rest for 10 to 15 minutes. Serve warm
as a spread for bagel chips.
3 quarts vegetable oil
1 and 1/2 pounds halibut
cubes or shrimp
1 1/2 cups all purpose
1/2 cup of cornstarch
1 large egg
1 cup vodka
1 cup seltzer water
1. Heat oven to 200 degrees
(preheat) then in large heavy dutch oven fitted with thermometer
heat oil to 350 degrees.
2. Whisk flour and cornstarcch
together in a large bowl. Whisk egg and vodka togehter in a second
large bowl then whisk in seltzer water into egg mixture.
3. Mix the flour combination
and the egg combination until completely mixed. Then drop halibut
or shrimp into the mix. (Shrimp should be split down the backs (butterflied)))
4. Carefully place each
piece of fish or shrimp into the oil (use tongs) allowing the excess
batter to drip off before moving to the oil. Fry until light brown.
Fish is done when it floats! Transfer done fish or shrimp to a paper
towel to remove excess oil.
5. Serve and dip in your
favorite sauce or just lemon juice. See the Ginger Soy dipping sauce
Soy dipping sauce.
Combine: using a whisk
1/4 cup soy sauce
3 tablespoons mirin
1 teaspoon sugar
1 teaspoon toasted sesame
1 garlic clove minced or
2 teaspoons grated fresh
1 scallion finely chopped
Grilled Salmon Fillets
4 skin on Salmon fillets
(6-8 oz each)
Kosher salt and ground
1. Blot off all moisture
from each fillet using a clean paper towel.
2. Loosley cover cooking
grate with a piece of heavy duty aluminum foil. Turn burners on
to high cover and heat grill until very hot, around 15 minutes.
Remove foil with tongs and discard. Use grill brush to scrape cookin
grate clean. Wipe grate with an oiled paper towel to prepare the
grill grate surface. Do this several times until the grate is shining
3. Brush both sides of
the fish with oil and season with salt and pepper. Place fish skin
side down on the grill
diagonal to the grate.
Now reduce the heat to medium.Cook without moving until the skin
side is brown, well marked and crisp (3-5 minutes) Turn the fish
when it has cooked long enough for the skin to release. Using two
spatulas, flip the fish to the second side and cook covered until
centers of the fillets are opaque and register 125 degrees on your
instant-read thermometer.(2-6 minutes longer) Take from the grill
and serve with the lemon wedges
strips of bacon, chopped
garlic cloves, chopped fine
cup olive oil
cup balsamic vinegar
teaspoon oregano (or Italian seasoning)
teaspoon ground pepper
(heaping) brown sugar
the chopped bacon until it is crisp, then add the garlic and cook
until it turns a light brown. Add the olive oil and mix. Pour the
mixture into a large, microwavable, measuring cup and add the mustard,
vinegar, oregano, pepper, and brown sugar. Heat, stirring frequently,
in a microwave until everything is combined completely. Cool, if
the dressing is used with a cold salad. Shake well before serving
Halibut Cakes (Julie Mathiesen sent this)
c fresh breadcrumbs (I used semi-dry stuffing crumbs from the bakery
and also some Panko breadcrumbs because I had them on hand)
egg, lightly beaten
T finely chopped fresh parsley
T finely chopped green onion (chop top of onion too)
t baking powder
t ground white pepper (I use black)
of Old Bay Seasoning
T unsalted butter
T vegetable oil (I use olive)
slab of halibut in about 1 T of olive oil, lightly salt and pepper.
Place on cookie sheet and bake in 350 oven for about 20 minutes
or until done. Check to see if it flakes with a fork. Let cool.
a bowl, pour milk over breadcrumbs. On top of that add mayo, egg,
parsley, green onion, baking powder, salt, pepper and Old Bay. Mix
a separate bowl, flake or crumble the cooled halibut, being sure
to remove any bones. Pour breadcrumb mixture over halibut. Mix gently
until it clumps a bit. I usually end up adding a little more breadcrumb
so that it all sticks together. You can make a test patty to see
if it stays together.
the mixture into 2.5 inch patties. Place patties on single layer
of wax paper and refrigerate for at least one hour, but they can
stay in longer or overnight.
butter and oil in skillet over medium heat. Dust halibut cakes with
flour (I add a little Slap Your Mama Cajun spice to flour). Fry
until golden brown, about 4 minutes on each side. Serve with tarter.
Notes: I've never made this with only one pound of halibut, usually
about 4 lbs, and I continually add more or less of some things until
it seems right J . The recipe
above is the “base” recipe.
are some other favorites that you may be fed at Ramrod Charters
that are not fish recipes:
came from my Grandmother who received it from her mother who moved
here from Ireland:-)
hours | 10 min prep
2 lbs cubed beef
, about 1/2 inch
2 lbs of cubed pork
, about 1/2 inch
2 tablespoons oil, to brown your
2 teaspoons pickling spices
1 cup chopped onion
2 (15 ounce) cans of
1 (14 ounce) bottle
1 (10 ounce) can tomato
soup (preferably Campbells)
1 teaspoon ground
1 teaspoon ground
1 teaspoon ground
1 teaspoon ground
1 teaspoon ground
1 teaspoon sugar
1/2 teaspoon ground
1/2 teaspoon salt
1/2 teaspoon black
1/2 teaspoon red pepper
1 teaspoon white
1 teaspoon good whiskey (I
use Black Jack Daniels)
oil in large dutch oven (large stew pot) on high heat.
beef and pork and begin to brown in oil on all sides.
meat is browned on all sides add onion; add enough water to cover
the meat and onions mixture.
pickling spices in a cheesecloth or, us a metal tea ball only
will expand while cooking.
cheesecloth or teaball into meat mixture.
mixture for 45 minutes.
ingredients from cans, diced tomatoes, tomato soup, and catsup;
stir mixture well.
add all the spices as measured, the vinegar and the WHISKEY!
fire or heat to a low setting and simmer for 1 hour with lid on
and stir frequently to prevent the bottom from scorching or burning.
IS ALL GOING TO MAKE YOUR KITCHEN SMELL AWESOME AS IT SIMMERS--
After simmering for the 1 hour it is ready to serve in bowls with
YEAH< TAKE OUT THE PICKLING SPICE CONTAINER AND DISCARD TO
THE SINK-- Ladle out and ENJOY!
OPTIONAL SERVING- Is to add 2 cups of egg noodles as you are simmering
the soup till the noodles are tender. You may have to add a little
more water for the noodles).
Best Baked Beans Ever!
can each of pinto beans, pork and beans, great northern beans, kidney
beans, lima beans
lb. Brown sugar
lb bacon diced and fried
small cans jalapenos diced
large onion diced
stalks celery sliced thin
16oz bottle ketchup
diced bacon, remove bacon and add onion and celery to bacon grease.
Fry until soft. Drain all beans and combine everything. Cover with
foil and bake 1-½ hours at 400 degrees
cups cubed cooked chicken (leftover beef or pork could be used)
small onion, diced
cups (or more) grated cheddar cheese
can cream of mushroom soup
can cream of chicken soup
cans Rotelle tomatoes + 2 Tbsp. Water
can black olives, sliced
tsp. chili powder
tsp garlic salt
pkg. (12) Corn tortillas
a 9X12 pan and make a bed of 12 corn tortillas, torn into pieces.
Put chicken cubes over tortilla pieces and then sprinkle cheese
over that. In a separate bowl, combine soups, tomatoes, chili powder,
garlic salt, black olives and onion. Pour over cheese. Bake for
30 minutes at 350 degrees. (We add more cheese on top)
cup brown sugar
cup corn syrup
cup butter or margarine
quarts popped yellow popcorn
sugar, syrup, butter and salt to a boil. Boil 2 minutes on high
heat. Stir in soda. Place popcorn in a large brown paper bag (grocery
bag). Pour sugar mixture over popcorn. Shake and place in microwave
for a minute or so and shake again. Let stand for 1 ½ minutes.
Shake again. Heat another minute or so and then pour into a pan
and let cool. Serve warm or cooled.
can Rotelle tomatoes
can pinto beans
can green chilies
can Nacho Cheese Soup
can Fiesta Cheese soup
can chicken or two chicken breasts cooked (grilled) is best
cans chicken broth
cups of instant rice
all the ingredients except the rice. Add the rice just when the
soup starts to boil.
down the heat and cover. Let cook for 5 more minutes until the rice
EasyChafing dish Crab (or Shrimp) (or Scallops) substitute
as you wish
pound of fresh crab
8oz pgk of softened cream cheese
medium onion finely chopped
and pepper to taste
tablespoons mayonnaise (don't substitute Miracle Whip)
seafood seasoning (Old Bay is good)
almonds sprinkled on the top of the mixture
cup shredded parmesan cheese
tsp of capers
all ingredients and bake at 375 degrees for 10 to 15 minutes
in a chafing dish with crackers
is best if piping hot
and Delicious way to fix Halibut fillet
Cut halibut fillet into individual portions
In a non stick skillet melt a 1/4 in pad of butter or more if you
like and don't care about calories.
When the butter is melted place the fillets in the skillet (after
sprinkling on Montreal Steak Seasoning and a little paprika) and
then brown the fillets but do not fully cook.
In a preheated 400 degree oven place the fillets on a flat pan and
finish them for around 5-7minutes.
the skillet you just used add 1/4 cup of a good white wine then
throw on a handful of fresh spinich leaves for each fillet and cover
till wilted. When the spinich is wilted uncover add a cup of heavy
cream or more if you have a lot of fillets and toss the whole
mix until the cream has thickened.
the cooked fillets on a plate and spoon on the mix of spinich and
pound rhubarb, cut into ¼ inch pieces (3 to 4 cups)
cup white sugar
(3 ounce package) strawberry jell-o
package yellow cake mix
cup butter, melted
Grease a 9x13 inch baking dish.
Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle
the sugar over the rhubarb, followed by the jell-o, and finally the
cake mix. Pour the water and melted butter over the top. Do not stir.
Bake for 45 minutes at 350° or until the rhubarb is tender
for the list of recipes to grow.