Cooking Club Blog

All things cooking

Halibut and how to cook it

How do you cook one of these after you have caught one?

I have tried so many ways to cook this fish I personaly don't like them this big they start to get a little grainy.

I have a good recipe in the Fish slam Club magazine.

lemon pound cake

Lemon Pound cake

2 1/2 cups Flour

1 1/2 cups sugar

3 tsp baking powder

1/2 tsp salt

3/4 cup Orange juice

3/4 cup Oil

4 large eggs

Mix on med for 3 min

butter and flour a punt pan and pour mixer in and shake and tap on the counter to times

cook in a pre-heated oven a 325 for 40-50 min

Make the glaze

1 1/2 cups of powdered sugar

1/2 cup of lemon juice and zest of the lemons

pour 1/2 the galze over the cake while in the pan let sit for two min, and then turn the cake out onto a plate and pour the rest of the galze on the cake and serve.

Fresh Tomato Soup

                                 making this soup is simple and so good                                                                                                                                                                                              Cut 24 or so tomatoes in half and toss them with oliveoil and salt and pepper and chopped basil. Quarter one large onion and 2 cloves of garlic.  Spread them out on a foil lined cookie sheet and roast them in the oven at 400 for 45 minutes.  Remove from the oven and puree everything in a blender.
Transfer mixture to the stove and add 3 tbs. of sugar and 2 cups of heavy cream.  

Mexican Lasagna

This is a great dish that I made up and I see that lots of people have their version



2 Lbs ground beef

1 Onion

1-2 pkg of taco seasoning

1 pkg of tostadas

1 pkg of flour tortillas

1 jar of Pace Med Picante sauce

1 jar of green Verde sauce

2 cans of black olives

bag of Mexican blend cheese

If you like heat don’t forget the Jalapeno’s


In a sauce pan or skillet add a small amount of oil and butter and cook onions add ground beef and cook.  When the meat is almost done add the taco seasoning.  Mix well and drain off the grease. Add ½ the picante sauce to the meat and prepare the layers.  I like to slice the olives and mix ½ in now.


Get a 9x13 glass pan and begin the layer with tostadas, then meat, then cheese and then flour tortillas and repeat until you reach the top.


I like to take the sauce and make it look like the Mexican flag.  But you can do whatever you like.

 I hope you enjoy Captain/Chef John



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