1 lb. Calamari – tubes only
1 large bunch Italian Parsley
1 bunch arugala
1 bunch basil
2 Meyer lemons, juiced
3 sprigs fresh thyme, stripped and chopped
2 tbsp. capers
5 fennel fronds
2 bunches chervil
2 cups extra virgin olive oil
Salt and pepper to taste

Whisk together the lemon juice, thyme leaves, salt and pepper. Drizzle in
olive oil slowly to form an emulsion. Marinate whole calamari tubes
overnight in 1 ½ cups of this mixture, reserving the rest to dress the herb
salad later. Remove stems from all herbs and toss lightly with capers and
remaining vinaigrette. Sprinkle with salt and pepper. When your grill is
quite hot, put your tubes on. Cook thirty seconds on each side. Top your
salad with the squid, garnish with fennel fronds and eat. I know this
sounds like more of a summer recipe, but it's my favorite way to enjoy
squid, and if you've had enough wine, it's not that cold out there!

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1 fillet salmon (3-6 servings)
Orange Dijon Glaze (recipe follows)
3 tablespoons butter, melted
1/4 cup white wine
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
1 tablespoon fennel or dill, chopped
1/2 teaspoon salt
Black pepper to taste

In a small bowl, mix glaze ingredients until thoroughly combined. Place salmon fillet on foil, turning up edges of foil to catch glaze. Brush glaze over fish and let sit 15 minutes before placing in smoker. Place in a preheated 300º-350º smoker 20-30 minutes or until fish flakes in large chunks or reaches an internal temperature of 140º.

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1 medium red onion
1 bunch fresh cilantro
4 tbsp. olive oil
1 jalapeño, seeded and finely chopped
1 ½ lbs. sturgeon
1 egg
1 ½ tsp. kosher salt
¼ tsp. black pepper
1 cup finely crushed tortilla chips

Heat oven to 350°. Finely chop ¾ cup of onion and 1 tbsp. cilantro stems (reserve the leaves).
Heat 1 tbsp. of the oil in an ovenproof skillet over medium heat. Add the onion, cilantro stems, and jalapeño and cook until softened, about 4 minutes.
Pulse the fish, egg, salt, pepper, and the onion mixture in a food processor until combined but not pureed. Form 8 cakes. Coat each cake with the chips. Wipe out skillet.
Heat 1 tbsp. oil over medium heat. Add 4 cakes and cook until golden brown, 3 minutes on each side. Transfer to a baking sheet. Wipe out skillet and repeat with last 4 cakes.
Bake cakes until cooked through, about 10 minutes. Thinly slice remaining onion and toss cilantro leaves and a little oil. Serve with the cakes.

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6 lbs. Halibut
2 Eggs
1 Cup Flour
1 Cup Bisquick
1 Cup crushed rice crispy cereal
1/2 Jar of Tribal Moose All Natural Cranberry Ketchup
3/4 Cup brown sugar
1/4 Cup Apple Cider Vinegar

Tribal Moose sweet & sour mixture

Mix 1/2 bottle of all natural Tribal Moose cranberry ketchup, 3/4 Cup brown sugar and 1/4 Cup Apple Cider Vinegar in medium sized mixing bowl (set aside).

Halibut prep.

Cut Halibut into small chunks, roughly 1" x 1".

Place chunks on paper towels so moisture can be obsorbed.

Bread Halibut with flour and dip into beaten eggs.

Bread Halibut again in Bisquick & Rice crispy cereal.

Deep fry Halibut chunks at 350 degrees for four minutes or until golden brown.

Note: Be sure that oil is back to 350 degrees between each batch.

Place deep fried halibut into large mixing bowl and pour Tribal Moose sweet & sour mixture over the top.

Serve over rice.

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1 cup onions
1/2 cup celerie chopped
2 cups potatoes diced
2 cups mensted clams
1 bay leaf
3/4 cup butter
3/4 cup flour
4 cups milk
6 slices of cooked bacon
1 1/2 tea spoons of salt
1/2 tea spoon peper

Chop up all your veggies while your bacon is cooking. Lightly golden your onions with butter in the your pot. Bring every thing to boil and then simmer for about 35-45 min. Add bacon last chopped up into small bits.

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