The Lowdown

~Restaurant Size Recipes~ Seafood Stuffed Walleye & Porketta Roast Seasoning

Seafood Stuffed Walleye

  • Twelve 8 oz walleye fillets
  • 1/2 red onion fine diced
  • 2 bell peppers fine diced
  • 8 oz cream cheese
  • 16 oz Boursin cheese
  • 8 oz panko bread crumbs
  • olive oil
  • liquid butter or butter blend
  • 1 tablespoon seafood base
  • 6 jumbo shrimp diced
  • 6 scallops diced
  • 6 oz canned crab
  • 1/2 tablespoon Old Bay seafood seasoning
  • 1/2 tablespoon lemon pepper seasoning
  • pinch salt & black pepper
  • fresh minced garlic
  • 8 oz shredded parm cheese
  • Panko Bread crumbs for coating
  • liquid eggs for egg wash

Saute your veggies in light olive oil for a minute with a dash of salt and pepper. Before veggies are done, throw in seafood base, fresh garlic, and diced seafood; continue cooking until perfection. Combine 8 oz bread crumbs, cheeses, saute’ed seafood mix, and seasonings together until you have a stuffing. Stuff your walleye fillets and continue with an egg wash and bread coating. Use panko or whatever breading you like. Finally, toss some liquid butter or alternative in a medium hot saute pan and fry that bad boy up! Only takes a few minutes, feel free to finish it off in the oven.

 

Porketta Roast Seasoning

  • 5 pound pork butt cut
  • handful chicken stock paste
  • 1 tablespoon black pepper
  • 1/2 cup minced fresh fennel
  • 1 cup minced fresh dill
  • pinch salt
  • handful minced fresh Italian parsley
  • twine (cooking thread)
  • chicken stock liquid

Roll and stuff your pork cut with said ingredients evenly and wrap up/tie up roast with cooking twine. Cook in oven covered at 300 degrees in liquid chicken stock for a few hours until tender. Delicious!

Food was a labor of love you felt by cooking it and eating it.”

-George Tillman, Jr.
About Kinetic Lowdown (33 Articles)
A Blog of All-Inclusive Interests & Oddities: Sharing Unique Information & Taboo Discussion

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