Famous Ramrod Charter Recipes

It 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.

Halibut Beer Bits - A local favorite and quite simple.

1 to 2 pounds of halibut cut into 1 1/2 inch squares

1 cup of pancake flour (Krusteze is the best)

1 can of beer

1tsp. baking powder

1/2 tsp lemon pepper

1/4 tsp garlic powder

Combine 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.

Special White Sauce

1cup White Wine - Rhine is good 

1 cup of either low cal mayo, or Miracle Whip

1 tbs. lemon juice

1 tsp. chives (fresh is best)                                                                                                                        

1/4 tsp. of  garlic powder, or onion powder or both.

Combine and let stand at least 1 hour before serving.

This sauce is good for any of the fish you will see on this site.  It may make you famous if you are not careful.

Halibut Supreme

2 pounds of halibut cut into 1 1/2 inch squares

1 tablespoon fresh chives

1 package of Italian croutons

3 cups of sour cream

3 cups of Mayo or Miracle Whip

1/2 tablespoon parsley

Paprika (as needed)

Combine all the above ingredients.  For presentation purposes, place the fish in a greased glass (flat) dish first. Then, spread the other ingredients evenly over the entire portion.  Do not leave any fish uncovered.   If necessary,  mix more  spread.  Salt and pepper to taste and then for presentation,  sprinkle the whole dish with paprika.  Bake at 475 degrees for 20 min or when done.   Fish should be flaky.

Grilled Salmon - Wrangell Style

Salmon Steaks cut 3/4 to 1" thick  as many as you need

Ingredients

Mustard (the cheap yellow stuff) 1 tablespoon for each steak

Chives 1/2 tsp for each steak (fresh chives of course)

This 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!

Salmon or Halibut Cheese Ball

This in another really easy dish guaranteed to impress your friends:

Ingredients:

1/2 pound of salmon or halibut (cooked)

1 block of cream cheese

1 tsp Tabasco sauce

1 tsp lemon juice

1/2 tsp cajon seasoning

1/2 cup cooked chopped mild onion

1 tablespoon  horseradish

1, 4oz package of shaved almonds

1 tablespoon of dried parsley

Combine 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.

Seafood Chowder

This 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.

Ingredients:

5 large potatoes pealed and diced

1 large sweet onion

4 celery stalks

1 tablespoon parsley

1 block of cream cheese

2 cups milk or unsweatened condensed milk (1 can)

1 can creamed corn

1/2 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.

Boil 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.

Crab Stuffed Mushrooms

1 dungeness crab - shelled and cooked - have the meat shredded

1 pound of large fresh mushrooms

4 shallots

1 tablespoon soy sauce

1/2 cup white wine

1 tablespoon butter

1 clove garlic crushed

4 slices of white bread shredded

1 cup of mozzarella cheese shredded

1/4 pound of Swiss cheese

1/4 pound of Monterey jack with jalapeno

salt and pepper to taste

Wash 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.  Serve warm.

Sesame Halibut

1 1/2 pounds of halibut cut into pieces  1 1/2 inches

1 cup sesame seeds

1/2 tsp salt

1/2 tsp pepper

1/2 cup ranch dressing

Bake time 7 to 10 minutes at 400 degrees

1. Pre-heat oven

2. On a flat pan covered with foil, bake sesame seeds for 10 minutes until soft.

3. Mix seeds in bowl with salt and pepper

4. Coat fish with ranch dressing and roll in sesame mix until completely covered.

5. Place pieces on the flat pan (oiled ) and bake until fish is flaky (7 or 8 minutes)

Ginger Honey Salmon

1/3 cup orange juice

1/3 cup soy sauce

1/4 cup honey

1 green onion chopped

1 tsp. ground ginger

1 tsp. garlic powder

1 salmon fillet 1 1/2 pounds

Coat grill rack with non stick spray, and pre-heat grill to med-high. Combine the first six ingredients. Set aside 1/3 cup for basting later.   Pour remaining mix into a plastic bag or bowl and then add salmon covering it well. Let stand for 1hour.  Drain meat well and place salmon in a grill rack or on the grill skin side down.  Grill 5 to 7 minutes and before turning baste with remaining mix. Turn and continue cooking for another 10 minutes or until flaky.  Serve    (You can also use the famous white sauce here)

ALASKA 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