Yummy Recipes Worth A Try!


Updated December 2012

“First I’d like to thank AAA for this opportunity to be a part of something great. Bare with me , I’m not a measuring cook, so here it goes….” Jay Bun

By Jay Bun

Recipe number one: Calamari

Ingredients: 1 box of Panko, salt, pepper, garlic powder, 2 eggs, and of course squid! I used around 3 lbs of squid. Have squid bodies cleaned and cut into 1 inch pieces.
Step one.
Pour Panko into a bowl. Add 2-3 pinches of salt and pepper. About 4-5 shakes from the garlic powder shaker and mix. (Don’t do it all at once because you will need to get fresh Panko after a couple dipping sessions with the squid)
Step 2.
Crack eggs into separate bowl and whisk.
Step 3.
Get a non stick pot or wok, something you would deep fry in if you don’t have a deep fryer. Fill with about 2-3 inches of oil. Turn on between high and medium.
Step 4.
Dip squid pieces into egg whisk and then into Panko mixture, then into the hot oil. (be careful of popping squid and oil)
Step 5.
Let sit couple minutes until light brown. Take out and set on napkins or strainer to rid of excess oil.
Step 6.
Repeat step 4 until out of squid. Change Panko mixture when it starts to clump and doesn’t hold onto squid as well.
Enjoy while warm and crispy . Don’t burn yourself, let cool for a minute.
Recipe number two: Stuffed squid

Ingredients: 1 lb ground meat of your choice, salt, pepper, fresh garlic, oyster sauce, squid. Cleaned squid bodies. Heads left from there will be used for next recipe.
Step 1.
Smash and mince fresh garlic and toss into bowl with ground meat, 4-5 pinches salt and pepper and shake oyster sauce bottle until you get 3 good shots out. Mix thoroughly.
Step 2.
Take meat mixture and stuff into squid. Work it in there until it fills to top of squid. Shove a tooth pick through squid opening.
Step 3.
Oven set to 375°. Place squid onto baking pan and cook for fifteen to twenty minutes. Pull one out cut in half to check for thorough cooking of meat. Not done let cook for a little longer.
Let sit to chill a bit. Cut into rings and dip with a sweet chili sauce.
Recipe number three: Squid head stir fry

Ingredients: Oyster sauce, fresh garlic, salt, pepper, sugar, onion, green onion and squid heads.
Step one.
Smash and mince garlic and toss into frying pan with a splash of oil. Let brown lightly.
Step 2.
Cut onion into half and slice em . Toss into frying pan. Let simmer for 1 to 2 minutes.
Step 3.
Toss heads into pan next. With 2 pinches salt, 3 pinches pepper, 3 regular sized spoon of white sugar, and 3 good shots from oyster sauce bottle. Let cook for 8 to 10 minutes then toss in chopped green onions.
Serve with a side of rice . Hope you enjoyed. Tight lines and safe wading.
Squid cleaning.
Run finger into squid along back bone (it’s clear) and pull head out.
Use finger to scrape back bone, after you get it out a bit run finger down and pull out.
Use finger or paper napkins to get the skin layer off.
With the heads you will cut bottom piece with guts on it off.
Squeeze beak out by placing fingers around the bottom of tentacles and squeeze out.

The trick to eating a lot of salmon…and by a lot I mean 4 or more times a week…is keeping the recipes fresh and different. It’s amazing how much you can vary your entree by what you put around it…not just by how you flavor it.

My latest recipe…and the one I am going to cook on Saturday night for El Padron and his family is featured tonight in the Allaroundangler Cook’s Corner.

I will lay out the steps for you to razzle and dazzle your friends and family with this southwest salmon recipe I’ve modified over the years….


You can prepare your fish one of two ways for this recipe to zing….One) In a frying pan you can blacken your fish by cooking skin side up on heavy seasonings. Just enough moisture to keep the fish from burning. Two) Bake your fish with a Thousand Island and caper coating along with some mesquite-type seasoning. Add no water. Bake on 400 for 30 min.


Prepare, on the side, either black or kidney beans. Get ’em hot. Once your fish is done…scoop a pile of beans onto your plate as the first order of business.


Also on the side…and once the fish and beans are cooked…prepare a large bundle of fresh spinach (not canned or bagged, but fresh) in a large pan or WOK is best…by boiling the water, dropping the spinach in and then covering it for a quick cook. Place a large bunch of spinach right on top of the beans.

Finally, take your fish and place right on top of everything. Cut your dinner with a knife and fork like a piece of pie. It’s important to get all three items in each bite for maximum target texture. Grab a big spoon and pour some sauce on top of that. BOOM.

Pistachio-Crusted Salmon Cakes

Ingredients for 8 servings:

2.5 cups cooked, shredded salmon (Really any fish will work. The key is to make it look like canned tuna by flaking it or putting it in processer.)
1/2 cup fresh or canned bread crumbs
1 Tbsp Dijon mustard
1 large egg or two egg whites, beaten
1 cup coarsely ground pistachio nuts
1 Tbsp olive oil or Spray oil
Salt and pepper to taste
Lime zest to taste
(I also added horseraddish and a dash of worcester sauce)

By the way – Nutrition Information per Serving of Salmon Cakes

Calories: 215
Protein: 23 grams
Fat: 10 grams (this does not take into account that not all of the oil is absorbed)
Carbohydrates: 9 grams
Fiber: 1.5 grams


In a medium bowl, combine the salmon, breadcrumbs, mustard and lime zest and season with salt and pepper as desired. Stir in egg until just combined. Form the salmon mixture into cakes.

Grind pistachio nuts in a coffee grinder or food processor. Place on a plate and gently press each salmon cake into nuts. Refrigerate for at least 30 minutes and up to several hours (this help the cake hold together better during cooking but isn’t necessary).

Heat the oil in a large skillet (oil does work a bit better than cooking spray but the spray is an option if you’re watching your fat intake).

Cook salmon cakes until brown and cooked through, approximately 2.5 minutes per side. Drain excess oil with a paper towel.
Serve with lime wedges, if desired.




OK I know a salad!!!! Well to much time sitting in the boat drinking barely pop hasn’t done much for the midsection…

So with much protest here is the tummy shrinker. Fire up the grill and pop a lite beer! While she is gettin hot(the grill not the mama your cooking for cuz chics love a guy that cooks for them) start quarting up these ingredients for the salsa.

1 sweet onion

1 jalepeno

1 peach

1 red bell pepper

1 yellow bell pepper

2 tomatoes (roma works good)

1 mango

1 mixed green bag salad store bought and what other heathly stuff you want to chop and add

You will also need some cilantro,salt and lime juice to stir into the salsa. Grill the first six on the list till a little charred and cut them up in a bowl to resemble salsa. Add the lime juice,salt,and cilantro. Sometimes i add honey to make it like a sweet and sour salsa also. Now grill the fillets(skinless) making sure to not overcook. While they are grilling grab a bowl to make the citrus dressing! In the bowl combine;

juice of a lime

1/8 cup white wine vinegar

1/2 cup olive oil

1 tsp dijon mustard(holds it all together)

pinch of salt and a splash of tabasco(optional salsa is spicey already)

1/4 cup fine chopped cilantro

1 small clove of crushed garlic

The fillet is done so put it on the salad pour on the dressing (grab another beer) and serve!!!! If done correctly she will provide the dessert…….<”))))))))><
Hey there you fish-eatin’ foo’s! If you have a recipe you’d like to see on the website……so you can share it with your friends and others…..please let me know! Think of Allaroundangler as “The Fisherman’s Open Source”….I just do this for the love of it. Share; is the name of the game. From recipes to rigs, there’s a way to share information without going “I Fish” on everyone. Sorry, I know that’s a bad word. Enjoy the recipes!

This is a quick go of it that is sure to please anyone!!!!!

Roasted Springer w/seared scallops & pink grapefruit beur blanc…from LipRipper


Cut salmon into serving size pieces and remove the skin. Salt and pepper a little place in a baking dish into the oven at 375 degrees for about 15-18 mins.

Now squeeze the hell out of a grapefruit till you get about half a cup of juice in a saucepan. Add 3 tablespoons fine minced onion,pinch of salt, 1/2 cup white wine,and a tablespoon of white wine vinegar.

Wine should be open at this point anyways because hopefully she is well on her way to drunk. Reduce this to 1/3 then add in about 4 tablespoons of butter and 1/8 cup of cream. Dont boil it or it will seperate. Keep it warm cuz the fish is almost done now guys.

Take a big glug of beer cuz we need to get the scallops going now ok!

In a teflon skillet heat 3 tablespoons olive oil and a scoop of butter till hot. Salt and pepper the scallops and dredge them in some flour.

Shake off as much of the flour and drop them in the skillet for about 2-3 min each side. They should look like the picture above!

The fish should be done now so put it on the plates add the scallops! pour on the sauce and add a veggie or not…

Here’s one from a Younger Sal Monid….

Chris–Here is a simple but dynamite way to cook salmon filets.

First sprinkle the surface of the meat with garlic salt and Montreal Steak Pepper.

Put the meat, meat side down on the BBQ and cook for 4-8 minutes depending on thickness of the meat and how hot the fire is.

Flip the meat and put it skin side down.

Prepare a sauce of melted butter, a bit of lime juice, a good bit of crushed garlic (amount depending on how much garlic that you like) and even a little shot of hot sauce.

Mix the melted butter and igredients and brush it on the cooked Meat side which will be facing up.

Cook that side for 4-8 minutes.

Take the meat off and brush on a bit more of the melted butter sauce.

Try it and you will like it. Dad



Gravad lox & Sauce

(10 servings)

1 ½ pounds salmon filets

1/3 cup salt

¼ cup cognac (cheap)

1 tablespoon pepper

1 tablespoon allspice

1 tablespoon dill, minimum, use fresh dill – buy a bunch of dill


2 tablespoons grey poupon mustard, heaping

2 ½ tablespoons sugar

1 tablespoon olive oil

1 tablespoon cognac

1. If you have 1 large fillet, cut it in half, so it can be put together sandwich style. On the meat side of the fillet (as opposed to the skin side), rub on some of the spices (pepper, allspice & dill) and set aside.

2. Combine the salt, sugar & cognac with the remaining spices.

3. In a large glass pan, place one of the fillets (skin side down) and sprinkle with some of the mix from #2.

4. Place the second fillet (meat side down) on top of the other fillet and pour over the remaining mix from #2.

5. Refrigerate and baste salmon every day, separate fish when basting to ensure complete coverage of meat with seasonings. Flip the fillets over so the sides have a chance to sit in the marinade equally. This should be done for several days, but no more than 1 week.

6. When serving, slice fish on the slant, very thin slices.


Blend all ingredients together until smooth. Serve lox on slices of small round rye party bread. A touch of the sauce on top of the lox is like by some, others like it on the side.



Here’s a popular version of my Salmon Portabello Simmer Dish.

What You’ll Need, Besides A Salmon Fillet, Of Course: Whole Portabello, mustard powder, worcester sauce, brown sugar, garlic (whole or ground), red chili peppers and just a little drop of red wine vinegar.

Just simmer it all in an electric frying pan, adding water when needed. Place the Portabello on top of the Salmon fillet allowing all the juices and mixture to soak, simmer and lighly boil.

The end result is a beautifully prepared Salmon and Mushroom meal that you can slice into like a piece of pie. Mmmmm, mmmm, Good.


I like to call this one here, a modified ‘Big Tone’ special….


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