1 cup cooked Walleye meat
1 cup cooked Crawfish
1/3 cup dry sherry
½ cup onion (minced)
¼ cup butter
3 tablespoons flour
3 cups milk
1/8 teaspoon Tarragon
Sea salt and pepper to taste
2 pieces Crispy bacon crumbled
1 cup frothed milk

In a small bowl, combine walleye, crawfish, and sherry; set aside. In a medium saucepan over low heat, melt butter.  Sauté onion until translucent. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; Season with salt, tarragon & pepper.  Add crawfish & sherry; cover and simmer for 5 to 10 minutes, stirring occasionally.  Ladle in cappuccino cups and top with milk froth and crispy bacon.

Landlocked Kansas Walleye 

2 – 2 ounce Kansas Walleye Filets
Coarse salt and freshly cracked pepper to taste
2 tablespoons olive oil
¼ cup Kansas Somerset Ridge White wine
2 tablespoons fresh lemon juice
½ cup local salted butter
1 scallions chopped
1 tablespoon Capers

Season the Walleye on both sides with salt and pepper. In a sauté pan, heat the oil over medium-high heat. Cook the Walleye for about 3 minutes, until lightly browned. Turn and cook about 4 minutes longer and browned on both sides. Remove Walleye from pan. Pour off any oil in the pan and add the wine and lemon juice. Raise the heat to high and deglaze the pan . Cook until the sauce reduces by half. Reduce the heat and stir in the butter, a piece at a time. Add the scallions and capers. Season with salt and pepper, and pour over the fish on the platter.

Local Sweet Corn Risotto

2-3 Ears Fresh Local Hen House Andy's Candy Corn
4-5 cups Chicken Stock
4 tablespoons butter
4 tablespoons green onions
1 cup Arborio Rice
1/2 cup Grated Romano Cheese
Pepper to taste

In a large 4 qt pot, heat chicken broth to boiling point. Add corn and cook 4-5 minutes. Remove ears from water and remove kernels of corn. Set aside and reserve broth.  In another pot (the one you will use for risotto), sauté the onions in 2 tablespoons butter with risotto for 2-3 minutes. Add reserved corn kernels. Add the hot broth to the rice/corn mix, one or two ladles at a time, stirring frequently. Add more broth as needed for about 20 minutes, or until rice is cooked "al dente". When rice is done, add the remaining butter & cheese & season with cracked pepper. Serve immediately.
Crispy Walleye & Local Melon Salsa

4 - 6 ounces Walleye filet
1 cup Flour
½ teaspoon Cayenne pepper
½ teaspoon Garlic powder
½ teaspoon salt

Sauce
1 Cup Tabasco Sauce
½ cup lightly salted butter
½ cup Local Kansas Honey
Ground Cinnamon to taste
2 Tabl. Orange juice
Melon Salsa
1 cup Local Kansas Athena melon, ¼ inch dice
1 lime, juiced
¼ cup Local Kansas Candy Onion, minced
½ teaspoon Chopped Parsley
½ Jalapeño Pepper, seeded and chopped fine
1 teaspoon Toasted Kansas Sunflower seeds
Salt to taste

¾ cup Vegetable oil
½ pound Kansas Crappie
¾ cup all –purpose flour
1 pound Kansas Walleye
2 cups chopped yellow onions                      
1 pound cooked Kansas Crawfish tail meat 
1 cup chopped green bell peppers                   
½ pound Kansas Trout
1 cup chopped celery 
1 pound Italian Sausage
2 tablespoons chopped green onions
1 tablespoon chopped garlic                       
 2 tablespoon fresh chopped parsley leaves
1 tablespoon Salt                                           
1 teaspoon of black pepper
1 teaspoon cayenne pepper
5 bay leaves
8 cups water
4 cups cooked long grain rice

Combine the oil and flour in a large cast-iron or enameled case-iron Dutch oven over a medium heat. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the Italian Sausage, onions, bell peppers, celery, salt, cayenne, black pepper, and bay leaves. Cook, stirring occasionally, until very soft, about 10 minutes, add the water and stir to blend with the roux. Reduce the heat to medium-low and simmer for 1 ½ hours.

Add the crappie, walleye and trout and cook for 15 minutes. Add crawfish tail meat, green onions, garlic and parsley and cook another 5 minutes.  Remove the bay leaves. Serve immediately. Serve with cooked rice.

Kansas Trout & Heirloom Tomato Brushetta

1 Trout Filet
1 teaspoon Butter
 4 Slices Ciabatta Bread Sliced ½ inch thick
1 Garlic clove
Olive oil for brushing
Chives for garnish
Brushetta (recipe below)

Wash trout filets and pat dry.  Brush with butter and season with salt and pepper.  Place in skillet with oil and place in 350 degree preheated oven for 12-15 minutes.  Remove from pan.   Cool and refrigerate. 

Lightly rub garlic on Ciabatta slices.  Brush with olive oil.  Toast until golden. Season with salt. Set aside.  Remove skin and flake chilled trout. Fold into brushetta mix.  Top crispy Ciabatta bread slices with mixture. Garnish with chives.

Brushetta

2 Heirloom Tomatoes Cored, seeded and diced
¼ Cup Candy Onions Minced
1 Clove Garlic Finely Chopped
¼ Cup EV Olive Oil
1 Tablespoon Balsamic Vinegar
1 Green Onion
1 Ear Kansas Corn Shucked and Kernels removed
1 Tablespoon Chopped Chives