Sockeye Salmon Sugar R ub 2 tblsp brown sugar 1 tblsp chili pepper 1 ½ tsp black pepper 1 ½ tsp ground cumin 1 ½ tsp paprika 1 ½ tsp salt ½ tsp dry mustard A dash of cinnamon Optional for the hot spice lover: add EITHER 1/3 cup of hot Chinese style mustard, OR Dijon mustard. Mix all ingredients. Coat flesh side of fish with season mix and quickly SEAR fish on medium heat with seasoned side down AND STOVE HOOD ON HIGH! Turn over and finish 10-15 minutes for each one inch of salmon thickness. Courtesy of Newport Fisheries Inc., Snohomish,, WA 98290 Classic Creamy Dill Weed Salmon 1 lemon squeezed of ljuice 1 tbsp chopped fresh dill weed (leaves) 8 tablsp mayonaise Salt and pepper to tase. Preheat oven to 400 degrees. Coat paper towel-dried fish evenly with mixture. Bake 10-15 minutes per each 1 inch fish thickness. Finish broiling until the sauce to light brown and serve. Gypsy Stew This is usually a chicken-cheese stew, but it is darn good with game fowl and elk/anelope. It contains garden vegetables and the chicken, supposedly anything gypsys can swipe. The stew is eaten with tortillas, bread slabs or old bread crusts. The sherry, spices and onion aromas of the cooking stew heavily whets anybody's appetite on a cold day. How we love to open our warm Wyoming cabin door in the evening after a day of antelope hunting and smell this stew that has been simmerig while we were out! Don't be shocked at the amount of ingredients used. The recipe is from a ranch wife who knows how to royally feed a branding crew. Scale down the recipe for your family. Use leftover freezer "mystery meat", cook a big stew and freeze some finished stew later for another day. (I do not recommend this stew be made nor reheated stew be used at elk camp. It is too aromatic for hunting clothing.) One whole chicken fryer plus 4-5 extra breasts (substitute four pounds of game meat). 6 yellow onions peeled and quartered 15 garlic cloves, peeled and halved (not chopped) 1-2 quarts of sweet cocktail sherry (do not use cooking sherry which may have sulfites and salts) 16 ounces of chicken broth (chicken broth is also good for game) 4 1/2 cups of roasted, peeled fresh chilies or one 16-ounce can of Hatch Green Chilies Two 24-ounce cans of whole tomatoes (or six to eight fresh tomatoes) 1 pound of Monterey Jack Cheese - bulk block is better than shredded Cooking Method: Tear the tomatoes apart with a fork and cut chilies into chunks. Marinate both in a large bowl with their juices mingling while the chicken is cooking. Place the washed chicken, onions, half of the sherry and the broth in a large covered pot or Dutch oven. Add more water or broth if necessary to cover the chicken. SIMMER SLOWLY for 1-1 1/2 hours. Important Note: This   stew   is   never   supposed   to   boil. The spice and sherry character will change for the worse with boiling as the sherry sugars caramelize. Remove chicken, cool, separate meat from bone, chunk the meat and return it to the pot. Add the previously marinated tomatoes and chilies and SIMMER all for about an hour. Add the remaining sherry just before serving. Serving: Shred or cut small chunks of Monterey Jack cheese into the bottom of each person's bowl. Ladle in the stew while hot, making sure each person gets some of each ingredient. Eat with spoons by scraping a small blob of melted cheese in the bowl bottom with each spoonful. Eat with a warmed, rolled tortilla or crusty bread in the left hand to “dig” for cheese as you spoon-eat the stew. ​Bonne Appetite!