Travis Lofland makes his living as a deckhand and cook on the Bering Sea doing one of the deadliest jobs on the planet: Alaskan king crab fishing. But you don’t have to travel the seven seas to taste the best food the ocean has to offer.

In Catch!, Travis shares his secrets for navigating the high seas and making great food that will stick to your ribs. Whether you’re four or ninety-four, Travis believes that everyone has a bit of fisherman in them. And whether you’re cooking in a galley or on your porch, you’ll find great tips for putting smiles on hungry faces. So fire up the barbecue and call your crew. These recipes will put meat on your bones so you can return to the Bering Sea. Sample chapter titles and recipes include:

• Snag a First Date Appetizers: Sure to Impress Chipotle Avocado Brie Melt
• Soups and Manwiches: Slap a Smile on Your Face Ahi Sandwich
• Lose the Beer Belly Salads: Dutch Harbor Salmonberry Vinaigrette
• Excursion Entrees: At Sea Sashimi
• Boat Meals: Nuked King Crab Legs
• Tuck in Your Shirt, but Don’t Bother with the Tie Entrees: Reckless Red Salmon
• Desserts: Slimy Limey Coconut Sundae

CATCH!

DANGEROUS TALES and MANLY RECIPES from the BERING SEABy Travis Lofland Chef Jason Lofland

Thomas Nelson

Copyright © 2012 The Knox Brothers, LLC
All right reserved.
ISBN: 978-1-4016-0477-6

Contents

Boat Meals from the Deadly Seas to Your Deck.........................................1Excursion Entrees: Unconventional Meals for On-the-Go Adventures.....................29Soups and Manwiches..................................................................55Lose-the-Beer-Belly Salads...........................................................73Snag-a-First-Date Appetizers.........................................................87"Tuck in Your Shirt, but Don't Bother with the Tie" Entrees..........................111Starches and Sides...................................................................143Desserts.............................................................................165Rubs, Sauces, and Dips...............................................................187About the Authors....................................................................207Index................................................................................209

Chapter One

BOAT MEALS FROM THE DEADLY SEAS TO YOUR DECK

"I'LL SHOW YA THE WAY, KID!"

While fishing my first year in southeast Alaska, I met a guy named Matt who worked on the Aleutian Ballad. He told me that salmon fishing was sportfishing, and if I wanted a true Alaskan adventure, I should go crabbing in the Bering Sea. So after traveling around Europe all fall, I decided to get a job on a crab boat. So after my cousin randomly runs into a crabbing friend and tells him I'm looking for a job, a phone call and seventy-two hours later, I'm on a Grumman Goose, flying from Dutch Harbor to Akutan to meet the FV seafisher, Capt. Monte Colburn, and the rest of the crew— Mongo, Blinddog, Dave, Cyclops, and John.

What was I thinking as I looked around the boat and met the crew? I'm going to sea with a group of guys nicknamed Mongo, Blinddog, and Cyclops ... really?

One of the first tasks I was given was to chain down the stack. Well, given a quick lesson from the guys on what to do, which translated to me as "Blah, blah, blah" (remember, I'm greener than goose crap), I go to take my second bite on the chain with the chain-binder, pushing with all my might. My arms extend in front of me, instead of putting the cheater bar on my chest and using my body for leverage. Well, the inevitable happens, and I lose my grip and the bar starts flying right at me, about to crush my face. Nope, my crotch caught that cheater bar first. Jockstraps and a cup are not normal crabbing gear. As I'm rolling around on top of the stack, wanting to cry, I hear laughing from the wheelhouse ('cause, of course, I'm all the way back right in front of the wheelhouse). I roll over from my fetal position and look up, and here's Mongo, my deck boss, laughing hysterically, then saying, "You're doing it all wrong, Horn." I'm thinking to myself, No kidding! as he tells me, "I'll show ya tha way, kid. Didn't those other guys help ya?"

At this point I figure it'd be best to listen to everything this eight-fingered man has to say! We left town that night, and the next five weeks my life was just a blur. It was halfway through my first trip when my hands turned into clubs. I was sittin' in the galley, eating breakfast, when Captain Monte comes in and sees me trying to hold a fork to eat waffles and dropping it consecutive times onto my plate. He looked at me and said, "Oh, kid, you got it bad."

"What is that?" I asked.

"The claw," he said.

"Well, is it going to get any better?" I asked, and he replied, "It's going to get a lot worse before its gets any better."

And he was right. As a greenhorn, your body isn't used to the grueling punishment of crabbing. And you do one of two things: suck it up or quit! Since quit has never been in my vocabulary, you just drive on, which was instilled in me through the army. So drive on I did.

Everybody had their own way of training you. There were the guys who would watch you flounder. There was Blinddog, who told me how stupid and worthless I was; and Mongo, who kept telling me, "Stick with it, kid, I'll show you the way."

Finally, one day, I hit a groove while setting gear. When we were heading in the house, Mongo patted me on the shoulder and said, "You keep that up, kid. You're getting there."

It was a few days later when Cyclops was pinned under a pot while setting gear. He got lucky. The other stack man was on the stack, and broke the #1 rule of working above the rest of the crew and unsecured a pot without hooking it up to the crane first. On the next roll of the boat he found himself riding the pot off of the stack like a bull rider onto a pot in the launcher, pinning Cyclops to the deck, banging him up but not killing him, leaving us to finish our first trip a man down.

We made our first delivery in the Pribilofs on the island of St. Paul to a floater processer and made a touch-and-go to get new personnel. Terry, a.k.a. Cyclops, was going home. So here comes our new engineer, Doug, a man who had half an arm but was a magician in the engine room.

Our second trip was much of the same, always under the watchful eye of my deck boss, Mongo, who always let me struggle doing things my way before showing me the easy way ...

Cornflake-Crusted Creamy Mushroom Pork Chops Butt-Kickin' Braised Spareribs On-the-Boat Beer Can Chicken High Seas Stroganoff Seafaring Shepherd's Pie Crabby Patty's Chicken Pot Pie Burrito in a Cup Superstitious Stormbird Turkey I Wish This Was More Than a Cheese Sandwich Nuked King Crab Legs In a Pinch Potatoes Mariner's Meatloaf Chillin' Chile con Carne No Time for Meatballs Spaghetti Anchored Accidental Shrimp Skewers Travis Taters Sailor's Stuffed Bell Peppers

CORNFLAKE-CRUSTED CREAMY MUSHROOM PORK CHOPS

oil for frying salt and pepper, for seasoning 2 cups flour 25 to 30 pork chops 10 eggs, whisked 1 box cornflakes, crushed into crumbs 2 (64-ounce) cans cream of mushroom soup 2 tablespoons minced garlic

This recipe is a collaboration of two recipes in one. I woke up from my sleep shift and one of the other deckhands was cooking pork chops coated in cornflakes, so I decided to add that technique to my favorite way to prepare pork chops, which is with cream of mushroom soup.

1 Preheat the oven to 350F.

2 Place a large saucepan over medium heat and add enough oil to coat the bottom of the pan.

3 Salt and pepper the flour to taste, and coat pork chops generously with flour. Dip pork chops in egg and then roll them in cornflake crumbs. Cook over medium heat in oil until golden brown.

4 Place cooked pork chops in a full-size (20 x 12-inch) hotel pan or disposable foil pan and cover with the soup. Sprinkle with the minced garlic. Cover with tinfoil and bake for 2 hours.

Makes 25 to 30 servings

BRO' NOTE:

MAKE SURE TO SEASON YOUR FLOUR WITH SALT AND PEPPER BEFORE BREADING THE PORK.

BUTT-KICKIN' BRAISED SPARERIBS

½ cup paprika 2 tablespoons granulated garlic 2 tablespoons onion powder 2 tablespoons dry mustard 2 tablespoons cumin 2 tablespoons brown sugar 2 tablespoons celery salt 1 tablespoon sugar 2 tablespoons cayenne pepper 2 tablespoons white pepper 2 tablespoons black pepper 1 tablespoon iodized salt 6 racks spareribs 1¼ cups water

Everyone loves rib night on the boat. Since we don't have a grill, these ribs are slowly braised in the oven. You have to do what you have to do when miles from shore.

1 Preheat the oven to 300F.

2 To make the rub, in a large mixing bowl combine the paprika, granulated garlic, onion powder, dry mustard, cumin, brown sugar, celery salt, sugar, cayenne, white, and black peppers, and iodized salt, and mix well.

3 Season the ribs with the rub, coating generously.

4 Place the ribs in a large baking pan with 1¼ cups water. Bake, covered, for 2 to 3 hours or until shrunk up the bone ½ inch. Let rest and serve.

Serves 15 hungry sailors

BRO' NOTE:

TO TAKE IT ONE STEP FURTHER AND ACQUIRE A SMOKY FLAVOR, ADD 2 TABLESPOONS OF LIQUID SMOKE TO THE BRAISING LIQUID.

ON-THE-BOAT BEER CAN CHICKEN

¼ cup paprika 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon dry mustard 1 tablespoon cumin 1 tablespoon brown sugar 1 tablespoon celery salt ½ tablespoon sugar 1 tablespoon cayenne pepper 1 tablespoon white pepper 1 tablespoon black pepper ½ tablespoon iodized salt 2 whole chickens 2 cans beer 8 to 12 softball-size tinfoil balls

So, the first time I did Beer Can Chicken on the boat was quite the learning experience. As you can imagine, the Bering Sea is constantly changing, and this day was no different. I put the birds in the stove with the normal precautions and care; went back out on deck in flat, calm weather; and started hauling gear again.

Over the next couple of hours, the tide turned around and the seas picked up a little, nothing savage, but enough to get the birds to tip over in the pan, splashing olive oil and chicken drippings onto the hot oven floor and filling the entire house with an eye-watering, rancid smoke. It was quite disheartening when the captain said over the loudhailer, "Hey, Trav, I think dinner is going nuclear."

I ran into the galley and started coughing as I opened the oven and saw dinner tipped over. Fortunately, the dinner was saved and was a hit, but on the flip side, the house reeked for a couple of days. So I went back to the drawing board and came up with some ideas to keep the birds from tipping over: note the tinfoil balls.

1 To make the rub, in a large mixing bowl, combine the paprika, granulated garlic, onion powder, dry mustard, cumin, brown sugar, celery salt, sugar, cayenne, white, and black peppers, and iodized salt.

2 Rub the chickens with the dry rub and let stand in the fridge overnight, if possible. Reerve 2 tablespoons of the rub for later.

3 When ready to prepare, preheat the oven to 300F.

4 Open the beer cans and drink two gulps out of each beer, or pour out a couple of slurps if you're at work. Place 1 tablespoon of rub in each beer. Gently insert a beer into the cavity of each chicken. Stand chickens up in a roasting pan and place tinfoil balls around the chickens in case of big seas. Bake for 2 hours.

Makes 8 to 10 servings

BRO' NOTE:

BE GENTLE WHEN INSERTING THE BEER CANS, 'CAUSE CHICKENS HAVE FEELINGS TOO.

HIGH SEAS STROGANOFF

3 (.87-ounce) packets of au jus mix (to make 9 cups) 1 institutional-sized (60-ounce) can mushrooms 2 tablespoons minced garlic 4 pounds beef or tri-tip leftovers 2 tablespoons cornstarch 2 (16-ounce) packages egg noodles 1 (16-ounce) container sour cream

This High Seas Stroganoff is actually an oxymoron because boiling pots in high seas can turn into a mess, or worse, burn blisters and require a trip to the burn unit.

1 Make the au jus mix according to package directions. Add the 'shrooms, garlic, and meat leftovers to the au jus. Bring to a boil and let simmer for 30 minutes. Thicken with cornstarch and reduce the heat to low.

2 Meanwhile, cook the noodles according to the package directions and drain.

3 To serve, stir the sour cream and then the noodles into the thickened stroganoff.

Makes 10 to 15 servings

BRO' NOTE:

THIS IS A SIMPLIFIED VERSION FOR AT SEA, BUT IF YOU WANT TO ADD A DIFFERENT KICK, ADD SLICED DILL PICKLES TO THE MIX.

SEAFARING SHEPHERD'S PIE

1 (16-ounce) box instant mashed potato mix ½ cup Parmesan cheese 2 tablespoons minced garlic 5 pounds ground beef 1 onion, chopped 2½ pounds frozen peas and carrots 2 (14- to 16-ounce) cans corn, drained 2 (16-ounce) cans green beans, drained 3 cans tomato soup 1 tablespoon granulated garlic Cheddar cheese, for melting on top

This is a dish that my mom used to make, and to make it seaworthy I added garlic powder and cheese to the mashed potatoes.

1 Preheat the oven to 350F.

2 In a large bowl, prepare the instant mashed potatoes according to the package directions. Add the Parmesan cheese and minced garlic. Set aside.

3 In a Dutch oven or oven-safe pan with a lid, brown the ground beef. Drain the fat and discard. Add the veggies and soup. Season with the granulated garlic. Bring to a boil, then remove from the heat.

4 Top with the Cheddar cheese and then with the mashed potatoes. Bake in the oven for one hour or until potatoes are golden brown.

Makes 10 to 15 servings

BRO' NOTE:

TO MAKE THE PRESENTATION A LITTLE FANCIER, USE A PIPING BAG FOR THE INSTANT TATERS ON THE TOP.

CRABBY PATTY'S CHICKEN POT PIE

4 ½ cups Bisquick baking mix 2 eggs 1 cup milk 1 cup shredded Cheddar cheese vegetable oil, for frying 5 pounds chicken breasts, cubed 1 onion, diced 2 tablespoons minced garlic 1 teaspoon crushed red pepper 8 ounces Normandy blend frozen vegetables 4 cups water 4 packets McCormick chicken gravy mix

I won't lie. This is the recipe off the back of a Bisquick box. I add eggs and cheese for fluff and texture. This never lasts long in the galley, and there are never leftovers.

1 Preheat the oven to 450F.

2 In a large bowl mix the Bisquick, eggs, milk, and cheese. Set aside.

3 In a large saucepan over medium-high heat, pour in the vegetable oil and brown the chicken. Drain the excess oil from the pan. Add the onions, garlic, pepper, and frozen veggie mix. Saut with the chicken until the vegetables are cooked through. Add 4 cups of water and the chicken gravy packets. Bring to a boil and simmer until thickened.

4 Place the chicken and vegetable mixture in a 13- x 9-inch baking pan. Top with the Bisquick mix and bake for 20 to 30 minutes.

Makes 10 to 15 servings

BRO' NOTE:

WHICH GIRLFRIEND IS CRABBY PATTY? I DON'T THINK I HAVE MET HER YET.

BURRITO IN A CUP

2 (15.5-ounce) cans of black beans leftover taco meat shredded cheese salsa sour cream

This recipe came from Doug Stanley, a producer from the show and a former river guide in the Grand Canyon. He was telling me how he used to layer all the fixin's for a burrito in paper cups so he wouldn't have to deal with a tortilla with gloved hands ... I tried it, and he was right.

1 In each of six paper cups, start with a layer of black beans.

2 Next layer with meat, cheese, and salsa.

3 Top with sour cream and a little more cheese for garnish.

Makes 6 servings

SUPERSTITIOUS STORMBIRD TURKEY

1 (20-pound) turkey 2 cups (4 sticks) butter, softened ¼ cup kosher salt 2 tablespoons garlic salt 2 tablespoons ground pepper 1 onion, quartered

This is a great comfort food, but on a boat it is considered bad luck to cook a turkey. A lot can happen in four to six hours on a boat in the icy-cold waters of the Bering Sea, but if you can pull it off, you will be eating good for a day or two on this bird.

1 Preheat the oven to 325F.

2 Rub the turkey all over with butter, salt, garlic salt, and pepper, and place in a foil roasting pan. Place the onions in the bottom of the pan, around the turkey, and cover with foil. Bake for 4 to 6 hours or until the internal temperature reaches 155F. Remove foil during the last hour, if possible, to brown.

Makes 10 to 15 servings

I WISH THIS WAS A CHEESE SANDWICH

mayonnaise, for spread 2 slices bread 2 slices Kraft Singles

This is something we make and eat when there is no time for a break but we need something in our stomachs.

1 Spread the mayo on both pieces of bread. Add the cheese. Put it all together, and bon appétit.

Makes 1 serving

BRO' NOTE:

FIRST SANDWICH I EVER MADE AS A KID. SOME PEOPLE USE MIRACLE WHIP FOR ADDED TANG.

NUKED KING CRAB LEGS

1 fresh king crab leg 4 tablespoons butter

Given the rare opportunity of being on the deck of a crab boat while fishing for king crab, you occasionally come across an injured crab who is missing a leg. In this instance you throw back the crab, but if you happen to find the missing leg, you will be eating well at break time. This is a quick fix that will put a smile on your face and a stop to the growling stomach.

1 Place the leg in the microwave and cook for 40 seconds. Flip the crab leg.

2 Put the butter in a bowl and place it in the microwave with the leg. Cook for another 40 seconds, eat-and get back to work.

Makes 1 serving

BRO' NOTE:

NORMALLY, I WOULD NEVER MICROWAVE A KING CRAB LEG-EVER- BUT AFTER A 20-HOUR WORKDAY IN THE BERING SEA, THIS IS PROBABLY THE BEST CRAB EVER.

IN A PINCH POTATOES

6 large potatoes

The perfect baked potato is cooked in the oven with a metal skewer. While at sea, though, you don't have all the amenities of your household kitchen, so you have to improvise. I used metal butter knives, which did the trick in a pinch. The potatoes turned out just how I like them. Crispy, thick skin and soft in the middle.

1 Preheat the oven to 350F.

2 Wash the potatoes, and insert a knife lengthwise into each potato. Bake for 1 to 1½ hours until the outsides are crisp and the insides are soft. Top with your favorite baked potato toppings.

Makes 6 servings

BRO' NOTE:

THIS IS A TRUE "BAKED" POTATO BECAUSE IF YOU COOK THEM IN FOIL, YOU ARE ACTUALLY STEAMING THE POTATO.

MARINER'S MEATLOAF

5 pounds ground beef 4 eggs 1 onion, chopped 1 bell pepper, chopped 4 cloves garlic, minced 1 cup breadcrumbs 1 tomato, diced 1 tablespoon coffee grounds (not instant) 1 tablespoon smoked paprika 2 tablespoons salt 2 tablespoons pepper 1 tablespoon Worcestershire sauce 1 jalapeo, diced 1 can tomato paste 6 slices bacon

1 Preheat the oven to 350F.

2 In a large bowl, combine the ground beef, eggs, onion, bell pepper, garlic, breadcrumbs, tomato, coffee grounds, smoked paprika, salt, pepper, Worcestershire sauce, jalepeo, and tomato paste and mix well. Form into a loaf and place on a large sheet pan. Wrap the bacon slices around the loaf at an angle. Bake for 1 hour. Remove from the oven and let the loaf rest for 10 minutes. Slice and serve with mashed potatoes and canned corn.

Makes 15 servings

(Continues...)

Excerpted from CATCH!by Travis Lofland Chef Jason Lofland Copyright © 2012 by The Knox Brothers, LLC. Excerpted by permission of Thomas Nelson. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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