I'm not a fish eater but my hubby would love this. I'll have to keep this recipe handy. He has been talking about taking our 6 yr old grandson fishing. Don't think we have pike down here, but I'm sure something else will work. HUGS~Donna
Great video it looks very good thanks for sharing. I don’t think I have ever eaten pike before. Here where I am from here in West Virginia we do a lot of trout fishing.
Good job Melissa, that fish looked delicious. The taste tester is a pretty smart fellow but he wasn’t fooling around about the taste of the fish !! We can tell.🤗. Keep up the good work and videos. Fred.👍👍👏🏻👏🏻👋👋🙏🏻🙏🏻
I don't have Norther Pike but I have Tilapia (I know there is no comparison). I'm hoping this delicious method works equally well for various types of fish and maybe even chicken? I'll give it a try and report back (if I can remember). Thank you for sharing another scrumptious idea.
I’ll try the recipe, it looks good. Also, I boil my farm fresh eggs like your video shows and the peel easily every time. The key is to bring the water to a hard boil then put timer for 10 minutes. I tried to rush one time and the water was just almost to a boil and I put the timer on. They did not peel very well.
That looks do darn good. LOL, I just sat down, was in the kitchen putting together your to die for Smothered Pork Chops in Onion Gravy. That's why I had your channel on, I always skim through your video as I'm making it. Make sure I'm not forgetting something, almost forgot the garlic. Really Melissa, your Smothered Chops... have made it at least 10 times. Everyone loves it. LOL and the Cajun seasoning gets me coughing every time too. I'm in Florida, don't think we have pike down here, and I know I've never eaten Pike before, so I have no idea what kind of fish it is, what it tastes like. What kind of fish do you think I could use instead? That Parm Bake looks really good, and so do your jalapeno popper pork chops. Damn girl, you got some great recipes.
I tried your stuffed hot pepper pork chops and my family loved it... I changed some ingredients and kind of made into an Italian style and baked it instead... it was delicious
For Joe...my Dad (a WWII veteran) would not let a man wearing a hat sit at his table. Not sure why (show of respect to the women that cooked???) but I will not allow hats at my table either.
hint....when pouring salt, seasonings etc. into a measuring spoon, best to pour over something other than the dish you are making. This way you avoid a potential disaster when a big chunk of the seasoning falls into the spoon and overflows into your recipe and ruining it! Yup, been there done that. I always pour over the sink then put into bowl.
I use that same cajun seasoning and it kills my wind pipe too. But i'm going to find a different brand beause it isn't the same as when it first came out onto the market. Over the years they have replace alot of the herbs and spices with more and more salt, to the point that I can't use as much in my cooking because it overwhelms eveything with too much salt. I have to find a different brand or figure out how to blend my own. AROUND THE SAME TIME THAT THEY STARDED GRADUALLY changing it to make a bigger profit at the consumer's expense, they must have put something else in it to make it stretch besides more salt, because it never hurt breathing it in until aroud that time. I used it as the flavoring when I made oyster stew and it was wonerful, but no more.
