Notes from Kingfisher Lodge

Fishing Reports, Chef's Notes, and Other News

Archive for June, 2009

The River is Big and lots of Fun

The river is still up at 12,500cfs, but it is lots of fun. We just had a group from the Seattle, WA. area (Division 9), that had a blast! The fishing was great, and they really appreciated Keith’s cooking. From all of us at the Kingfisher, “Thanks for a great week Boys and Sandra!”

Matt

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Range and Sky!

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This is one of my new favorites! It represents the classic French style of cooking. The best thing is also that it represents Montana and its surplus of wild game that helps to put peace at mind reminding us of our heritage. One could only imagine the herds that once roamed the area where the lodge now sits, just as the coveys of pheasant that are still so plentiful, one has to be cautious while driving. (they’re as thick as the bugs)

I put together the idea for this dish while camping and doing what I do in my off time, think of food!  I started by implemented the coul fat I so love, and some of the ground bison I have on hand. The pheasants I then broke down, using the bones for stock.

land-and-sky-legs2The legs I then stuffed with caramelized onion and garlic. I placed some duck fat in the pan to help with the moisture and seasoned them before roasting in a hot oven. It is nice to use a little aluminum foil to keep the drummets from burning!

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After laying out the coul fat, laying out the seasoned minced bison and applying a layer of coriander pesto, I placed the pheasant breast in the center and began to roll the “sausage” tightly into the link.

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It’s not necessary to tie the links. They will roast nicely in the hot oven and maintain their shape.

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Dinner With the Seattle Guys!

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These guys were a great group that could fish all day and still have the energy to laugh until late at night!

To contact me for recipies  kwgchef@yahoo.com is the best way!

We didn’t stop with the Range and Sky!

Carmel Popcorn Sweet Bread

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Asian Braised Pork Belly w/ date mustard

Preserved Lemon and Herb Confit / Roast Chickenpork-belly-date11

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Strawberry Rhubarb Poppy Cheese Cake

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Herb has an “H” in it!
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The herb garden is coming up well thanks to Keri’s constant maintenance!

I would like to thank those who commented on the “processed chicken” I serve for a lunch sandwich.

I do several favored types and are, like I say, “easy but complicated,” but I thought I would share a few pics and the process as it goes.

There is one key ingredient that can be hard to find if you are attempting this at home, coul fat, every animal has it holding their stomach together but pig coul fat works the best! Ask a local butcher or specialty store if they carry it or can get it for you. I use Prairie Harvest, a company that deals in wild game and specialty meats www.prairieharvest.com .

Coul fat has been used since the beginning of food preparation. It’s handy for holding together meats and other components for slow roasting and sausage making. The thin layer of coul fat nearly cooks away and helps to maintain the shape of what it has in side. It was the original way that processed lunch meats were put together by the butcher until mass production in factories took over. It’s an art that I love to continue to utilize and to share with those who are interested in the way true food is done! I’m planning a ”Range and Sky” later this week which I will utilize the coul fat. Check back later for the pics and process!!processed-chicken12

I start by spreading the coul fat out and placing the marinaded chicken on the side closest to me. This is a South Western Chili Rubbed Chicken I’m doing.processed-chicken41

I roll the coul fat around the chicken, keeping it nice and tight, tucking in the ends as I roll.

Once it is all rolled up, I use butchers twine to tie it.processed-chicken-cooked1

I roast it at 350 degrees for approximately 30 min or until it reaches an internal temperature of 165.

Of  course, I cool it off and, after removing the butcher twine, I slice it on a sharp slicer!

The end process results in a slice of sandwich meat! There is nothing better when it’s fresh!

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Watch where you’re swinging that Lead Partner!

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As the saying goes, “what a difference a day makes”! The current flow is now 10200 cfs. Fishing still remains good, but you gotta throw some lead, and a long leader to get down to where they live. Also, at this flow the wade fishing is virtually gone (except for a few spots). We are hoping that this is about the maximum flow during run off, but I am not so certain we won’t see a little more before it starts to go down. The good news is that our little fishy friends continue to put on weight. They have been enjoying an “all you can eat” worm, scud, and sowbug buffet for several weeks. You better bring your “A game” folks, cause these fish are fat, healthy, and ready to fight!

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Great fishing and wonderful guests

As of today the river is still at 7071cfs. The fishing throughout has remained solid. We are definitely seeing these fish put on a lot of weight and quickly. Within the past 2 weeks I would say these fish have increase there body mass by 10-15%. In short, these fish are fat healthy and ready to rip !

P.S  Thanks you to last weeks guests: Clay, Mark, Louis, Tom, John, Morgan, you all are wonderful to have at the lodge! Sorry about poker night. Also, many thanks to the Franzens. It’s great to have 3 generations of comic relief at the lodge! We hope to see all of you again.

Matt

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Warm Days, Good Food

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Braised Pork Belly, Cappicola Stuffed Date

Evening Dinner

Hour d’ Oeuvres

Crispy Frog Legs with almond butter

Smoked Walleye on potato blini

Appetizer

Braised Pork Belly, cappicola wrapped and goat cheese stuffed dates

Dinner

Herb Crusted Rack of Lamb, potatoes au gratin, oven roasted ratatouille tart, chev cream and lamb jus

Dessert

Aztec Chocolate Cake, chantilly cream, hazelnut caramel

It’s been a great week! I’ve had the music up and there has been life in the kitchen!

The weather has finally come around and the sun has been shining. I had a friendly little visitor today and got a photo of the guy up close and personal!

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“May I Hang Out”

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A Quick Ride!

As of today the river is sitting at 7070cfs. Fishing remains good from the boat with lots of lead. There aren’t a lot of wade spots available at this flow, but there are a few nooks and crannies to pick a few off while wading. We are starting to see the fish looking for a few more “garden hackle flies” aka san juan worms, as well as the bigger scuds and sowbugs. I think we are going to see a lot more water before it’s all said and done with (maybe as much as 10000 cfs.). Either way the fish are happy and eager to bite!

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Fresh Walu From Hawaii!

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I brought in some very nice Walu to do a special diner Tuesday night. Walu is Hawaiian for Escolar. It is often called “White Tuna” becouse of its tuna-like characteristics and delicate flavor. Matt and I had some for lunch as sashimi and had to stop eating so that i would have enough for the diner! It will be a fish that I will bring in again!

Thie Shrimp Spring Rolls, coconut peanut

Poached Chicken and Spinach Fromage Pastries

Ginger Corn and Lemon Crepe, shrimp butter and radish slaw

Grilled Walu, wilted arugula, sweet n sour vinaigrette

Roasted Peach and Banana Pudding, gara masala chantilly cream

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Cheers from the Kingfisher!

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There is never a down time at the lodge.  Matt and I keep the good times rolling!  I’m ecstatic about being a part of the family and have been working on new ideas nightly!

Although the morels have stopped coming up, there are plenty in my storeroom. With over two hundred pounds - Yes over 2 hundred pounds!!! - gathered this year between Matt and I, the fragrance is alive.  From the the bunnies stuffed to the fish crusted, I still put out the soups and pastas with morel madness.

I’m currently on the look out for wild asparagus and scouting the mountains for the porcini and chanterelle hiding spots.

My last dinner was spectacular!  It consisted of:

Bison and Barly Soup with basil compote

Roasted Vegetable Terrine and balsamic coriander vinaigrette

Five Spice Seared Chicken chili
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Pappardelle pasta and roasted garlic cream

Strawberry and Banana “short cake”

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River Rising

The river is rising, and I don’t mean the fish! We have been experiencing a lot of rain during the cold front that’s descended upon Montana and much of the North West. The river has gone from 4500 cfs to 5950 in the past 2 days. The first day they raised the river it shut the dry fly fishing off.  Any time the river flow gets altered significantly there is a large water temperature change as well. This will often shut the dryfly hatches down.  The nymphing has remained solid despite the rising flows. We will see how it fishes today now that the river has stabilized a bit.

P.S Thanks to Joe and David Brown. It’s great to see father and son spend time on the water. Also, thanks to Bob Marriotts Travel. Pete, Jim, Tom, and Norm were absolutely wonderful to have at the lodge. Many thanks as well to Off the Beaten Path and the Gillmans as well as Mark and Kristen Billowus. The past week was great thanks to all of you!

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Kingfisher Lodge · PO Box 7828 · Ft. Smith MT 59035
800.835.2529 · 406.666.2326 · 406.666.2356 FAX · bighornkingfisher.com

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