Say no to Sandwiches
So you’re at the lake and getting ready for a fun day on the lake. Sure, a bag of chips and some Turkey sandwiches are easy, but with a little planning you can be feasting on some grilled gourmet. A small gas grill is all you need (I prefer the Weber Q) and a recipe from The Sandbar Chef. It’s no secret Lake Freeman has the best Sandbars in Indiana, show off and make all the other boaters jealous. We’ll be adding recipes and tips frequently.
This is a Sandbar favorite and super easy. Bring out the flavor by marinating the kabobs. The secret is the one gallon plastic bag, add some steak seasoning, olive oil and garlic sauce. Marinade for at least two hours. The best part? It’s on a stick!
- Two 8oz Ribeye Steaks
- Four Roma Tomatos
- Two Large Green Peppers
- One Vidalia Onion
- Cube everything and skewer it. Cook at medium heat, you want to get the veggies cooked too.
Here is an awesome treat that pairs well with beer, any beer. Stuffed Jalapeños. They are super easy to grill and can be eaten with your fingers.
- Eighteen Jumbo Jalapeno peppers
- One-pound Thick cut bacon
- One 16 ounce bag of shredded cheddar cheese
- Two 12-oz bars of cream cheese
- This recipe requires a special grilling rack that can be purchased online or anywhere they sell grilling accessories. Step one is to prepare the Jalapenos. Start by cutting off the tops and remove the seedpods. Take a butter knife and scrape the inside of each Jalapeno. The thin film is what makes it really hot. Next, cook up the bacon, crispy. Remove any large fat chunks and crumble. Alternate stuffing the Jalapenos with bacon/cheddar and bacon/cream cheese. Here’s the important part, grill them slowly, medium heat for approximately 25-30 minutes. Let cool and enjoy!
If you can’t beat ‘em, eat ‘em!
In case you’ve been under a rock, Lake Freeman has been besieged by a few folks who seem to have the answers for protecting five species of endangered mussels and clams on the lower Tippecanoe River.
Have you ever eaten mussels? Me neither, I just tried them for the first time and they are delicious! You can’t eat the endangered ones, that will land you in jail.
Buy the ones in your local grocery store or fish market.
They are super easy to prepare and pair wonderfully with a Pinot Noir.
- Place 1/4 to 1/2 cup of water or white wine in a pot.
- Turn the heat to high.
- Place mussels into the pot and cover.
- Let cook for 5-10 minutes.
- When steam starts coming from under the lid, and the shells are open, they're done.
- Place on a pasta bed with some artichoke hearts and red sauce and enjoy!
Hybrid Striped Bass, Walleye, Smallmouth Bass, Largemouth Bass, Channel Catfish, White Bass, White Crappie, Longear Sunfish and Bluegill