Walleye Fish Batter (Shawn’s)

1 cup Flour
1/2 cup Bread crumbs
1/2 cup Corn meal
1/2 cup Corn starch
1/2 tsp Onion powder
1/2 tsp Garlic powder
1 tsp Seasoning salt
1 tsp Lemon pepper
1/2 tsp White pepper
1 tsp Parsley flakes
1 tsp Lemon & herb seasoning
1/2 tsp Rosemary

Wash off fillets
Dip in egg wash or buttermilk (optional)
Coat in mix
Shake off excess
Fry in butter until crisp & golden brown
Serve with lemon wedges & tartar sauce

Tartar Sauce (Shawn’s)


1/3 cup (75 mL) mayonnaise
2 tbsp (25 mL) chopped cornichons, pickles or sweet green relish
1 tsp (5 mL) lemon juice
1 tsp of dill
Pinch each salt and pepper
Dash of hot sauce

Combine all ingredients, mix well, process on jars, keep refrigerated

BBQ Sauce Recipe (Shawn’s)

1 1/2 cups Ketchup
4 tbsp melted butter
1/2 cup molasses
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
1 tsp celery salt
1 tsp paprika
1 tsp dry mustard
2 tsp liquid smoke
1 tbsp Worcestershire Sauce
2 tsp Hot Sauce
1/2 cup Apple Cider Vinegar
1/2 cup brown sugar

Bring to boil, simmer for 1 hr.
Process in jars
Refrigerate after opening
Great for burgers, meatballs, steaks, chicken and ribs

Sauerkraut & Sausage (Shawn’s)

1 jar of sauerkraut
Salt n’ Pepper to taste
1 can of beer
1 green apple cored, peeled & diced
2-3 tbsp Brown Sugar
1-2 tbsp Mustard seed
2 medium sized White Onions sliced
Cook your favourite sausage in the oven or on the BBQ first
Reserve the juice to combine with above ingredients
Combine and bake all ingredients @ 350 degrees covered for 1 hour
Serve in Hoagie buns with condiments

Perfect BBQ Steak (Shawn’s)

Preheat BBQ to 500 degrees
1-1.5 inch cut T-bone or Ribeye
Season both sides of steak with your favourite steak spice
Flip after 5 minutes (medium)
Baste with butter while grilling
Finish with Gorgonzola cheese

Fresh Summer Salsa (Shawn’s)

10-12 Roma Tomatoes seeded, cubed
1 large White Onion chopped
1-2 Jalapeño Peppers finely
Sea Salt to taste
Pepper to taste
1/4 cup Lime Juice
1/4 cup Lemon Juice
Fresh Cilantro chopped
1 Green and Yellow Bell Pepper chopped
1 avocado, pitted cut in small cubes
Combine all ingredients and fold lightly in a bowl
Serve with Tortilla Chips
Keeps for one week

Seasonal additions: Mango chopped, Fresh peaches

Blue Cheese Vegetable & Wing Dip (Shawn’s)

1 cup Ranch dressing
1/2 cup Sour cream
1/2 cup Mayonnaise
1 cup buttermilk
1/2 cup Blue cheese crumbles
1/2 tsp Seasoning salt
1/2 tsp White Pepper
1/2 tsp Dill
1/2 tsp Parsley
1/2 tsp Onion flakes
1/2 tsp Chives
Juice & Zest of 1/2 Lemon
Combine all ingredients in a bowl
Refrigerate in an airtight container

Greek Roasted Potatoes (Shawn’s)

6-7 White or yellow potatoes
Cut into wedges or cubes with skin left on
1/2 cup Lemon Juice
1 tsp Crushed garlic
2 tbsp Greek seasoning
1/2 cup Olive oil
Mix potatoes in a bowl with all ingredients
Bake @ 375 degrees for 3/4 hour until crispy, flipping 2-3 times
Can also BBQ in a foil pan/packet

Cowboy Beans (Shawn’s)

1 can of Lima beans
1 can of Kidney Beans
1 can of Yellow beans
2 cans of Bush’s pork n’ beans
1 lb smoked bacon fried, rough cut
1 medium onion diced and fried
Combine onion with below ingredients and bring to a simmer
3-4 tbsp white Vinegar
3-4 tbsp Brown sugar
2-3 tbsp prepared Mustard
Salt & Pepper to taste
Transfer all ingredients to a Dutch oven
Bake @ 350 degrees for 1 hour, stirring occasionally