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Week of 01-12-18

  • Parker Still, a sophomore at Shawnee Heights High School and Thomas Heinen of Hayden High School in Topeka are scheduled to do a fishing related interview with Phil and will be part of the What's in Outdoors booth at the Topeka Boat and Outdoor Show. February 2-4

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  • Recap of the Dave Hollond

     Memorial Youth Deer Management Hunt...

The Kansas Children's Outdoor Bill of Rights states that every child should have the opportunity to catch fish and harvest game. 

Dave Hollond did all he could to give every child in the Emporia area, that opportunity!

 
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Cheesy Catfish with roasted tomatillo salsa will make your lips fall in love!

Ingredients. Thick filet of catfish. A three or four pounder will do!

One 16 Oz jar of Roasted Tomatillo salsa....

One 8-12 Oz package of Queso Fresco fresh crumbled cheese

Salt, pepper, garlic powder, chili powder, cumin, crushed red pepper and olive oil. 

Season filets to taste and sear in olive oil. Once seared, pour in the salsa and add cheese 

Simmer a bit until the fish is flaky and Enjoy!

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Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

Tips of the Week

Handouts, Brochures, Pamphlets

 

 

Weekly Updates

News Releases, General Information, etc...

Stories

Videos - What's In Outdoors