Presented by Chef Philippe Parola’s Can’t Beat ‘Em, Eat ‘Em Project to Bring Edible Invasive Species From the Planet to the Table For More Information, Visit www.cantbeatemeatem.us July, 2017 CONTENTS ASIAN CARP (SILVERFIN™) .............. 03 Wild Boar Kabobs..................... 25 SilverFin™ on a Stick .................. 03 Country Fried Wild Boar with White Gravy 26 Fried SilverFin™ ...................... 04 Wild Boar Chili Colorado ............... 27 SilverFin™ Cakes...................... 04 Herb Crusted Wild Boar Medallions ...... 28 SilverFin™ Almondine ................. 05 BBQ Wild Boar Ribs................... 29 SilverFin™ with Fresh Berries ........... 05 Wild Boar Stir Fry..................... 30 Old-School Fried Asian Carp ............ 06 DANDELION ............................. 31 FRESHWATER BULLFROG ............... 07 Dandelion Chicken Noodle Soup.........31 Fried Fog Legs (French Style)............07 Dandelion Jelly....................... 32 Teriyaki Frog Legs with Mushrooms...... 09 Curried Dandelon..................... 32 Cajun Fried Bullfrog Legs............... 09 GARLIC MUSTARD ....................... 33 Sauteed Bullfrog Legs ................. 10 Garlic Mustard &Cheese Ravioli Filling .... 34 Frog Legs Sauce Piquante .............. 11 Garlic Mustard Falafels ................ 35 Grilled Frog Legs ...................... 12 Garlic Mustard Hummus............... 36 LIONGFISH ............................... 13 HIMALAYAN BLACKBERRY .............. 37 Lionfish Ceviche...................... 13 Wild Blackberry Cobbler ............... 37 Castaway’s Wreck-Diver Style Lionfish.... 14 Blackberry Panna Cotta................ 38 Linguine with Lionfish Sauce............ 14 Blackberry Cordian.................... 39 Lionfish Florentine.................... 15 JAPANESE KNOTWEED ................ 40 Seered Feta Lionfish .................. 15 Japanes Knotweed Surprise ............ 40 Blackened Lionfish Tacos............... 16 Japanese Knotweed Sherbet............ 41 NUTRIA .................................. 17 Japanese Knotweed Summer Rolls ....... 41 Nutria Salad ......................... 17 Japanese Knotweed Muffins............ 42 Soupe au Nutria...................... 18 Japanese Knotweed Vodka............. 42 Nutria à l’Orange..................... 18 Spiced Japanese Knotweed Mousse...... 43 Heart Healthy Crockpot Nutria.......... 19 KUDZU VINE ............................. 44 Nutria Fettuccini ..................... 19 Kudzu Blossom Jelly................... 44 Coulatte de Nutria à la Moutarde ........ 20 Stuffed Kudzu Leaves.................. 45 RED SWAMP CRAYFISH ................. 21 Kudzu Vine Quiche.................... 46 Boiled Crayfish....................... 21 Swedish Kräftor (Dill Crayfish) .......... 22 COMING SOON! Crayfish Jambalaya ................... 23 Crayfish Stuffed Piquillo Peppers........ 23 SNAKEHEAD FISH Fried Crayfish Tails.................... 24 APPLE SNAIL Crayfish Etouffee..................... 24 AND WILD BOAR .............................. 25 SNOW GOOSE Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes Asian Carp (SilverFin™) Hypophthalmichthys molitrix Region of Origin: Southern China, Eastern Russia and even Northern Vietnam Habitat: Fresh waterways Current Range: Asia, Africa, North America Life Span: 25 years in the wild Asian carp have been farmed in China for over 1,000 years, serving as an ancient food staple throughout Asia. Asian carp were brought to the United Sates in the 60s and 70s for use in government agency and academic research, and in sewage treatment plants; and as a biological control for algae, plants and snails in aquaculture. The spread of Asian carp into the Mississippi River Basin is likely the result of insufficient controls to contain the fish in the ponds when conducting research. The flooding of the 70s and 90s furthered the invasion. Ever since, they have been running rampant through the basin for decades. With no natural predators and a voracious appetite for plankton, these invaders are out-competing native fish, striking fear as they approach aquatic ecosystems. Several species of Asian carp exist, but Silver carp is the most notorious – as a menace and as a jumper when boat motors roar! Silverfin on a Stick Recipe by Quinton Phelps 1 pound Boneless Asian carp Fillets 1/3 cup Soy Sauce (Low Sodium) (cut into 5-inch long pieces) 1/3 cup Packed Brown Sugar 1/3 cup Water 1 Tbsp Siracha Sauce (optional) 2 tsp Minced Garlic 1 tsp Freshly Grated Ginger 1 tsp Sesame Oil 12 Wooden Skewers G Preheat grill to 400 degrees, and treat grill surface with non-stick spray. G Create the marinade. In a large plastic bowl combine soy sauce, water, brown sugar, Sriracha sauce, garlic, ginger, and sesame oil. G Whisk thoroughly. G Marinate the fish. G Add fillets to marinade (making sure each fillet is evenly coated) and refrigerate overnight. G Make the kabobs. G Thread the fillets on soaked wooden or bamboo skewers. G Place the kabobs on the barbecue grill, and cook 3 to 4 minutes on each side (or until done). Visit www.cantbeatemeatem.us .: 3 of 46 :. © 2017 SilverFin Group, Inc. All Rights Reserved. Permission Granted to Photocopy for Personal Use. Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes Fried Silverfin™ Recipe by Chef Philippe Parola 16 Boneless SilverFin™ Strips 1 cup Half & Half for Egg Wash 2 Eggs 1 cup Fish Fry Seasoned Flour G Preheat the oven to 350°F. G Crack both eggs into a bowl to make egg wash. G Beat well. G Add half & half and mix well. G Dip SilverFin™ strips into egg wash then coat in seasoned flour. G Fry until golden brown. G Serve with hot and spicy mango sauce or other favorite dipping sauce Silverfin™ Cakes Recipe by Chef Philippe Parola 4 SilverFin™ Steaks 1 Tbsp Dijon Mustard 2 oz Melted, Unsalted Butter 1 Tbsp Lemon Juice 1 Egg 1 oz Bread Crumbs Other Seasoning to Taste G Poach or steam silverfish steaks until fully cooked. G Break steaks into small pieces and remove bones. G Place meat into mixing bowl, and add butter, mustard, egg and lemon juice. G Mix well. G Add bread crumbs and season to taste. G Pat into small cakes and dip into egg wash, then roll in seasoned flour. G Fry 4 to 5 minutes until golden brown. G Serve with beurre blanc or lemon butter sauce. Visit www.cantbeatemeatem.us .: 4 of 46 :. © 2017 SilverFin Group, Inc. All Rights Reserved. Permission Granted to Photocopy for Personal Use. Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes Silverfin™ Almondine Recipe by Chef Philippe Parola 4 SilverFin™ Steaks 1 Tbsp Lemon Juice 4 Tbsps Olive Oil 3 oz White Wine 2 oz Unsalted Butter ½ Cup Roasted Almonds Seasoning to Taste G Preheat oven to 350°F. G In a skillet, preheat olive oil and butter until very hot (but do not burn butter). G Place seasoned silverfin steaks in the skillet and brown both sides. G Add white wine and lemon juice. G Place steaks with sauce in baking pan. G Bake at 350°F for 10 minutes. G Serve topped with roasted almonds. Silverfin™ Steaks with Fresh Berries Recipe by Chef Philippe Parola 4 SilverFin™ Steaks 2 oz Unsalted Butter 2 oz Fresh Berries of choice (blackberries, 2 Tbsp Heavy Cream raspberries, blueberries, seedless grapes, etc.) 3 oz White Wine 2 Tbsp Pecan Oil 1 Juice of 1 Lemon Season to taste 2 Juice of 2 Oranges G Preheat oven to 325°F. G In a skillet, preheat olive oil and butter until very hot (but do not burn butter). G Place seasoned silverfin steaks in the skillet and brown both sides. G Add white wine and both lemon and orange juice. G Bring to a boil then place steaks with sauce in baking pan. G Add berries and bake at 325°F for 12 minutes. G Serve topped with sauce and berries. Visit www.cantbeatemeatem.us .: 5 of 46 :. © 2017 SilverFin Group, Inc. All Rights Reserved. Permission Granted to Photocopy for Personal Use. Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes Old-School Fried Asian Carp Recipe by Quinton Phelps 1 lb Boneless Asian Carp (cut into five inch long 3 cups Preferred Fish Coating pieces) 3 Tbsp Cajun Seasoning (optional) 4 cups Frying Oil (Vegetable or Peanut) 1 gal Zip Close Bag G Preheat cast-iron skillet with oil to 375 degrees. G Combine fish coating and cajun seasoning in a gallon-sized zip-close bag. G Drop each fillet into the fish coating mixture and shake bag. G Place the fillets into the hot skillet (do not overcrowd). G Cook 4 to 5 minutes until crispy and golden brown (should flake easily with a fork). G Place cooked fillets on paper towel lined plate. G Serve with Tartar Sauce or other favorite dipping sauce. Visit www.cantbeatemeatem.us .: 6 of 46 :. © 2017 SilverFin Group, Inc. All Rights Reserved. Permission Granted to Photocopy for Personal Use. Can’t Beat ‘Em, Eat ‘Em Invasive Species Recipes Freshwater Bullfrog Rana catesbeiana Region of Origin: Eastern North America Habitat: Freshwater Lakes, Marshes, Ponds, and Streams; Prefer warm waters Current Range: North America, South America Life Span: 7-9 Years in the Wild Now found all over the planet, bullfrogs are ravenous eaters and will eat anything they can swallow. They can rapidly eliminate populations of native small animals including snakes, fish, rodents, insects, amphibians and birds. Ever multiplying, their reproductive capacity is astonishing; an adult can lay 20,000 eggs in a single clutch! Luckily, bullfrogs have tasty legs and you can prepare them a number of ways. As tradition has it, bullfrog hunters do not wear waders. It’s rather a primitive exercise to head out after dark (preferably under a full moon), sink into the pond with not much more than a torchlight and gig – a ten foot pole with a multi-prong