I’m recovering very well from knee replacement surgery, but still not quite up to sitting in the studio for three hours, so this week’s Outdoor Magazine radio show is a compilation of programs that aired last year about this time.
First, I talk with retired DNR Fisheries Biologist Steve Sendek. Steve says he was surrounded and stalked by wolves in Michigan’s U.P.
Hour number two features Mike Holmes of the Michigan Darkhouse Association (mi-darkhouse.org). Pike spearing is a wintertime tradition in the north country and Mike has some interesting thoughts on the sport.
Then, Katie Keen of the Michigan dnr joins me to talk about the Pure Michigan hunt and remind us of the upcoming deadline to apply.
In hour three I talk with Doug Deming of the Fish Point Lodge on Saginaw Bay. Doug talks about an early season recovery of a snowmobile that went through the ice and has great tips for catching perch and walleye.
As always we wrap it up with Chef Dixie Dave Minar. This time though Dave has two recipes for us.
A little different format this week, and I appreciate your indulgence. Next time I’ll be back in the studio and ready to get back to work.
Im an 8th grade kid in mcbain michigan. Im doing an article on the wolf hunt and protection of them. i was wondering if u could when u get up to going and recording a show with some enconters and wild life experts about the wolf hunt and population. thanks Dylan VanderMeulen
oh and the show was very good this week!!!! Merry Chrtistmas hope u get better
My favorite reicpe is Gluten Free Crab Cake16 ounces fresh crabmeat (we like Dungeness)3/4 cup gluten-free breadcrumbs1/4 cup mayonnaise (homemade is great, but the stuff in a jar works too)1/2 large ear corn, kernels shaved off1/2 large carrot, peeled and fine-diced2 tablespoon fine-chopped fresh dill1 heaping teaspoon fine-chopped shallots1 teaspoon fresh lemon juicedash Tabasco sauce1 egg (optional)Kosher salt and cracked black pepper2 tablespoons olive or canola oilPreheat the oven to 425b0.Go through the crabmeat carefully, picking out stray shells and cartilage.Combine 1/4 cup of the breadcrumbs and the mayonnaise together. Add this combination to the crab meat.Add the remaining ingredients, up to the salt and pepper. Stir well (or use your hands). If the mixture doesn’t feel bound enough to you, add the egg and combine.Season with salt and pepper. Taste. Season again according to your taste.Make 2-ounce balls of the mixture, then pat each into a thick cake. Coat with the remaining breadcrumbs, on both sides.Bring a large skillet to high heat. Add the oil. Put the crab cakes into the hot oil (you might have to do these in two batches). When the bottom has browned, about 3 minutes, flip the crab cakes and put the skillet in the oven.Cook in the oven until the crabcakes are firm and browned, about 5 to 7 minutes.This reicpe is so easy and does not taste gluten free at all!