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Fair
Emporia, KS
71
°F

Fair
Humidity: 68 %
Wind : SSW at 12 mph

Week of 10-18-13

  • Jim Pittman, KDWPT small game biologist, Emporia and Pat Riese, KDWPT wildlife biologist, Fall River Wildlife Area for KDWPT and one of the presenters for the Quail Initiative at the Anderson building on October 29th will join us on the show Friday. Topics of discussion will the Quail Initiative forecast for the 2013 Upland Game Bird season and the statue of the Lesser Prairie Chicken.

  • October 29th Quail Initiative Workshop & Dinner – Flyer

bobwhite-quail

Listen to past shows

Recipes

  • Monster Sweet Potato Recipe! Courtesy of Lanne Shayes
  • Fish Salad Recipe….. Use as a dip with our favorite cracker or make a sandwich
  • http://www.crappie.com Recipes and stories.
  • Recipe courtesy of Dustin Teasley, KDWPT

Cold Pack Pickled Fish

1 quart fish (rib meat from carp, white bass or drum fillets)….makes around 3 pints.

2 medium yellow onions

3 C Kosher Salt

1 C Port Wine (White but red will work)

1 C Sugar

2 C or more of White Vinegar

2 C Water

2 Tbsp Pickling Spice

Cut meat into pieces no thicker than 1/2”. In a bowl place a layer of salt, then place a layer of fish, then cover that layer with salt. So on and so forth until you have used all the fish and then cover it with salt. Set in fridge 24 hours. Next rinse all salt off fish and place in container covering fish with white vinegar. Set in fridge 24 hours. In a sauce pan, mix 1 C port wine, 1 C sugar, 2 C vinegar, 2 C water, and 2 Tbsp pickling spice and bring to a boil and remove from heat. Clean onions and slice. Once the solution you boiled has cooled, strain out spices. In pint jars create layers of onion and fish until you reach the neck of the jar. Pour cooled solution in jar until all meat and onion is covered. Place ring and lid on jar and set in fridge 24 hours before eating.

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Handouts, Brochures, Pamphlets

 

 

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