The 2019 El Cheapo got underway as the episode fired up, and Capt. Kevin was left without Capt. Kirk, who was in the tournament, and Jeff, who was still doing some OSR. So Capt. Scott Shank and our buddy Bill P. joined the show, along with Trina, the tournament guru. This one had lots of great stories, some turkey tips, and lots of laughs, too.
If you want to get yourself a bird this season, you need the best turkey call you can get. That means you have to get a David Halloran Turkey call! https://davidhalloranturkeycalls.com/
Outdoors Show listener Handy Randy highly recommends Tri-Flow lubricant to keep all your locks lubricated. Click HERE to see all the uses for this amazing product!
Sheepshead Fish Chowder
1 1/2 pounds fresh sheepshead fillets or any firm-fleshed white fish
1/2 cup chicken broth
2 8- oz bottles clam juice
1/2 teaspoon Italian hot pepper flakes
sea salt and pepper to taste
2 small red potatoes diced in 1/2 inch pieces about 1 1/2 cups ( no need to peel)
2 medium leeks white and light green parts only, halved lengthwise, rinsed well and thinly sliced (about 1 cup)
2 large ribs celery thinly sliced, about 3/4 cup
3 tablespoons unsalted butter
1/2 cup all purpose flour
2 cups whole milk
1 bay leaf
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
Sea salt and freshly ground black pepper
Cut fish into chunks and set aside.
In a large Dutch oven, melt the butter over medium heat. Add the leeks and celery, and cook stirring, until veggies are tender, about 5 to 6 minutes. Add the flour and cook, stirring for about 2 minutes.
Slowly whisk in the milk, broth, clam juice, hot pepper flakes, salt, pepper, and bring to a simmer. Add the potatoes and bay leaf, simmer gently until the potatoes are tender, about 10 to 12 minutes. The last two minutes of simmering add the sheepshead.
Finally add the cream, dill, and lemon juice, and cook until heated through, about 2 minutes. Season with the sea salt and the freshly ground black pepper.