dear mr. frank ,
i am looking for your chicken recipe back - a- town. can you please send me your recipe. thank you,
mrs.peggy b.

PEGGY...GO TO WWW.WWLTV.COM. WHEN THE PAGE OPENS, CLICK ON MY NAME IN THE BLUE BOX, THEN CLICK ON FISHING AND COOKING. WHEN THAT PAGE OPENS, SCROLL DOWN TO "RECIPES." YOU'LL SEE THE RECIPE IN THE THIRD PLACE POSITION. ENJOY!! ---FRANK D

Frank, how do I get the wild taste out of deer ribs. I put some on the grill and they has a strong wild game taste.
Thanks
STANLEY,
YOURS IS A COMMON QUESTION WITH A VERY SIMPLE ANSWER. YOU MARINATE THEM OVERNIGHT IN WHOLE MILK! THEN TOSS OUT THE MILK, PAT THE VENISON DRY WITH PAPER TOWELS, AND PROCEED TO COOK IT BY WHICHEVER RECIPE YOU INTEND TO USE.
OH--ALSO MAKE SURE THAT ALL THE FAT IS REMOVED FROM THE PIECE OF VENISON YOU'RE USING. THE FAT ALSO CONTAINS A WILD TASTE. THIS TECHNIQUE WORKS FOR ALL WILD GAME.
FRANK D

DOES IT MATTER IF YOU PUT THE DULL OR SHINNY SIDE DOWN WENN COOKING OR COVERING FOOD THE GEESE FLY HIGH !!! :-)

DEAR SCOOBY-DOO!
MAKES NO DIFFERENCE AT ALL. THE DULLNESS IS THE RESULT OF THE FOIL GOING THROUGH THE PLATENS AND ROLLERS--ONE SIDE IS RESPONSIBLE FOR GRIPPING THE FOIL (WHICH ENDS UP BEING THE ROUGH OR DULL SIDE), WHILE THE OTHER SIDE SET OF ROLLERS DOES NOTHING MORE THAN GUIDE THE METAL THROUGH THE FORMS.
SO PICK THE SIDE YOU LIKE!
FRANK D.

Frank made cod fish balls(cakes) a few weeks ago, I can't find his recipe. Please help
Thank you

IT WAS IN THE ARCHIVES AND I CALLED IT SAUTEED WHITE TROUT PATTIES
2 cups water
1 small lemon, juiced
1 tablespoon Frank Davis Seafood Boil
6-8 medium white trout fillets
2 sheets cheesecloth
1 cup commercial chopped vegetable seasoning
1 cup boiled red potatoes, finely chopped
2 whole eggs, well beaten
2 teaspoon Frank Davis Seafood Seasoning
2 cups Panko breadcrumbs
1 stick butter
4 tablespoon fresh parsley, minced
In a 12-inch, heavy aluminum, non-stick skillet, bring the water, lemon juice, and seafood boil combination up to 212º.
While the mixture is coming up to heat, gently wrap the trout fillets in a thin layer of cheesecloth. Then, with the liquid boiling, place the fish into the skillet and allow it to poach until it flakes easily (this will take very little time, so keep a close eye on it). Once tender, remove the fish from the pan, unwrap it, and allow it to cool to room temperature.
Discard the poaching liquid at this point.
Meanwhile, in a large mixing bowl, thoroughly blend together the vegetable seasonings, the chopped potatoes, the eggs, and the seafood seasoning. When the ingredients are totally combined, flake the fish and fold it into the potato mixture.
In the meantime, place the breadcrumbs on a shallow-sided cookie sheet. The, with your hands, lift a small amount of the potato-fish mixture from the bowl and flatten it out into a disc the size of a drink coaster and about three-quarter inch thick. When it’s shaped, drop it onto the breadcrumbs, flipping it over and over gently to completely coat both sides. Repeat the process until all the patties are formed and coated.
Finally, take the skillet you used to poach the fish in and melt a few pats of the butter at a time over medium high heat (but do not let the butter burn!). Then begin placing the patties into the skillet, pressing down on them gently.
All that’s left now is to pan-sauté them on both sides (flipping them over just once with a spatula) until they sear and turn a pretty toasty color. These patties should be served piping hot out of the skillet, garnished with minced parsley, alongside a bowl of buttered peas and carrots and a cold, crisp salad. However… having said that, there’s nothing wrong with taking one of them ice cold right from the fridge, slappin’ it on a slice of Bunny Bread, slathering on the mayonnaise, dressing it up with lettuce and tomato, and sandwiching it between a second slice of Bunny.
Now, y’all, we’re talking one of the best N’Awlins sam-miches you ever had! And if you don’t believe me. . .go akes your Momma!
========
Chef Notes:
Use no milk or eggwash with my fishfry. Just keep them in a bowl of chilled water until you’re ready to dredge and fry them. Then, still wet, dredge them in the fry and drop them in the hot oil.
Commercial chopped vegetable seasoning is that mixture of onions, celery, bell pepper, garlic, scallions, carrots, and parsley that you find in plastic tubs in the produce section of your supermarket.
Panko breadcrumbs are a coarse flaky Japanese breadcrumb product found at all Asian supermarkets. They give the foods they coat a golden ultra-crispy texture.
I think the best side to serve with fried, broiled, or sautéed white trout is a bowl of buttered and seasoned carrots and peas.