Kick off the new year with a pop of flavor from these walleye wonton cups in a recipe created by Ryan Pinkalla.
From his cookbook “The Frozen Kitchen,” this recipe is great as an appetizer when you share times with family and friends. Once you’ve tried it you will want to make an extra portion of the bang bang sauce to enjoy on other Asian-inspired dishes.
Taste of the Wild: Bang bang walleye wonton cups Read More »
As an avid hunter and angler, his goal is to encourage the outdoor community to embrace a new style of fusion cuisine and inspire a new generation of outdoor chefs.
Taste of the Wild: Nashville hot crappie Read More »
As an avid hunter and angler, his goal is to encourage the outdoor community to embrace a new style of fusion cuisine and inspire a new generation of outdoor chefs.
Taste of the Wild: Sweet and sour walleye stir fry Read More »
When you are looking for an option to the traditional fish fry, this recipe by Ryan Pinkalla offers an upscale twist to prepare your fresh walleye. Ryan said that this dish brings together the delicate sweetness of walleye with the crispy, salty richness of prosciutto for a perfect balance of flavors.
Taste of the Wild: Prosciutto-wrapped walleye Read More »
Cook by heating a sous vide bath to 180 degrees and placing fish loaf in for 20 minutes. (Instead of sous vide, you can bring a large pot of water to a boil, reduce heat and maintain temperature between 180 and 200 degrees for 20 minutes while fish cooks.
Taste of the Wild: The ultimate fish gyros Read More »
In this recipe contributed by Ryan Pinkalla, you’ll be building fresh ingredients together with your walleye fillets in a flavor-packed meal. Ryan suggested that while you could use commercially prepared chips and salsa Verde to cut down on the prep time, he believes it is well worth the effort to follow the steps to get the best flavors out of the dish.
Taste of the Wild: The best blackened walleye chilaquiles Read More »
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