Pond Boss Forums GENERAL QUESTIONS Pond Boss The best trout patties you'll ever eat!!!!

Hello, my name is Stacy. I know this is mainly a "gentlemen's" group but I have read so much for so long that I feel like I know alot of you. It's amazing what can be learned from sitting back and "listening".

We had a question about our pond (Stubby Steve's pond)... we researched and called around... got the wrong answer from the wrong "expert". That ended up having us waste almost a year in fixing a major leak! If we had only known about Pond Boss at that time, we would have had an answer instantly! So you guys are invaluable!

I hope you don't mind me visiting! And I know the way to a man's heart is thru his tummy! .... so here is my most-asked-for recipe! Everyone loves it! We have made it with trout, stripers and even crawfish (didn't catch the crawfish!)...

here goes...
1/2 stick butter
1/2 cup chopped onions
1/2 cup chopped bell peppers
1/4 cup chopped celery
1/2 tsp salt (or less if you use a salty- cajun seasoning)
1/4 tsp cayenne pepper
1 good-sized trout (no idea how much to tell ya, I just
cook what they bring me)
1 Tb flour
1 cup water (dash of hotsauce added)
20 Club crackers (the Keebler "Club" crackers are key, here)
1 cup dried bread crumbs
1 Tb Emeril's rustic rub or other cajun seasoning
1/4 cup veggie oil

- Chop all veggies tiny
- Heat butter in skillet over med-high heat. Add onions, bell pepper, celery, salt, and cayenne. Cook 7-8 minutes or until tender and lightly browned.
-Dissolve flour into water and hotsauce. Stir into skillet. Stir for ~4 minutes or until thickened slightly. Remove from heat and cool.
- Crumble crackers and add to cooled mixture. Form into patties (add more cracker crumbs if too "wet" to form into patties)
- To the breadcrumbs, add the rustic rub or other seasoning. Coat the patties with this.
- Heat oil in skillet. Pan-fry patties ~3 minutes on each side or until browned. (we like ours pretty dang brown and "crunchy" on the outside)
- Let patties sit on paper towel to drain.
These are great for several days. Make them hotter with more hotsauce and seasoning. SOOOO good!

Hope you enjoy this. Nice to meet you guys!

Stacy

Thanks Stacy and welcome to our little family

Welcome to the Forun Stacey! Thanks for the recipe. ANY recipe that starts out with butter as the first ingredient has to be good!

That's the truth! Thanks for the warm welcome!

Bacon should be in there, somewhere.

Theo, you're brilliant! The original recipe called for "tasso" which from what I understand, is smoked pork! I used "country ham" in it and it was AWESOME but I thought that might be too crazy for most people!

How's those Stubby lures doing ya? Everyone loves the pics of yours you let me use!

...donuts, too.
Welcome S4S...good ta have ya aboard, m'lady

Brettski, don't get me started! I have a great recipe for blueberry donut holes!

Bring it on Stacy......My sweet tooth just kicked in!

Ladies are always welcome with out without a recipe! The recipe is just icing on the cake... Welcome to the forum.

Notice that she knows us well enough to put "gentlemen" in quotation marks........


Welcome, Stacey!

Welcome aboard Stacey.We're glad you found us.We're more glad you have recipies.We're even more glad to mention the conferance coming up.The one YOU will be cooking fish patties at.

Stacey, we ALWAYS want the women joining in!

Reading the recipe made my mouth water!But I HAVE to ask. Is the trout an ornament, or do I add it somwhere in the cooking phase?

Please PLEASE give us the recipe for the blueberry donuts!






I sure hope it includes sweet cream cheese!!!!!!!!!!!!!!!!!!!!

Oops! Yes, add the trout (already cooked, flaked, deboned, etc) BEFORE you add the water and flour. Good grief!

You guys are a a hoot!

Oh, and looking at my recipe, it's more a "muffin" but once you dip it and pop it in your mouth what's it matter what's it called!?!

The ONLY bad thing about making the Stubby Steve's lure is that this is the first year I haven't cooked and baked like a mad woman (I'm too busy)! Everyone at work complains, the UPS man complains, the sanitation pick0up guys complain, etc.....

BLUEBERRY DOUGHNUT MUFFIN
(works with frozen peaches, cherries, raspberries)

2 1/4 cup flour
1 TB baking powder
1 tsp baking soda
1 pinch salt
1/4 tsp nutmeg (I don't like nutmeg but used it anyway)
4 TB brown sugar
1 cup sourcream
1 egg
1/4 cup melted butter
1 tsp vanilla
1/2 cup frozen blueberries

topping: 1 cup white sugar
1/2 TB cinnamon
1/2-1 cup melted butter

-Preheat oven 400 degrees. Grease 24 mini-muffin tins
_Combine dry ingredients into a bowl
_ Combine wet ingredients into a seperate bowl and stir with a whisk, then add berries (don't have to thaw).
_Add wet ingredients into dry ingredients and blend but do NOT overmix.
_Spoon into muffin tins, filling almost to the very top (makes more of a crown)
_Bake 12-15 minutes
_Let cool in tin for 2 minutes and then remove and place on wire rack to cool an extra 5 minutes.
_ Stir cinnamon and sugar together in a bowl*
_ dip muffins all the way in melted butter and then roll in the sugar mixture. Serve at once

*I used the cinnamon sugar but I think it would be better without the cinnamon! Someone tell me. ...and, I bet it would be good with a dap of cream cheese in the middle!

And to be honest, I ate more than my share of these immediately. They weren't that good the next day. So if you make them, make them for breakfeast and enjoy them that day...

Man, I wish I had some frozen blueberries right now!

I just finished making a Cajun potato cheese soup which you crumble crab cakes into before serving. And Theo, it has a bunch of bacon!

Crab cakes, now you're talking!

Can I come over for lunch?And stay for about a month to taste-test groceries?

when it started off with lots of butter, I knew there hadda be a cajun connection. I have been looking for a good pond fish recipe to take the place of salmon patties. I bet they could be baked also, huh(just for those that shy away from a tablespoon of oil after not a flinch about a
stick of butter).

Folks, we may getting close to the secret of the Stubby Steves bait.

! Yeah, Steve won't let me on here after 2 beers!

I guess we're gonna have to have "words" with Steve.

I'll warn him