If you’ve seen the popular reality show Deadliest Catch on the Discovery Channel, you’re probably familiar with Travis Lofland, one of the adventurous crew members who travels the Bering Sea on an Alaskan King Crabbing boat. Lofland also has a passion for cooking and has recently come out with a new cookbook called CATCH!: Dangerous Tales and Manly Recipes from the Bering Sea. I received a review copy from the publisher and found quite a variety of recipes as I looked through the book. The book is divided into nine chapters that include recipes for soups, salads, sandwiches, appetizers, entrees, sides, desserts, and more. In addition to seafood recipes, there are also recipes that include beef, chicken, and veggies, so there’s quite a selection to choose from including…
- Rockin’ Red Pepper Crab Bisque with Cilantro Sour Cream
- Sure to impress Avocado Brie Melt
- Mango, Papaya, and Brie Quesadilla
- Grilled King Crab Pizza
- Blackened Fish Tacos
- Slap a Smile on Your Face Ahi Sandwich
- Captain’s Cornbread
- High Seas Stroganoff
- Reckless Red Salmon
- Slimy Limey Coconut Sundae
- Seafoam Peanut Butter Pie
This would be a great gift for Dads (Father’s Day is coming up!), or any other guys you know who love to cook.
I decided to try out a really tasty and very easy recipe, the Burrito in a Cup. You just can’t go wrong with something like this…it’s quick, doesn’t involve any cooking because you’re using leftovers, and extremely easy to put together. Keep this in mind for a simple summer meal!
BURRITO IN A CUP from CATCH!
Makes 6 servings
Travis: “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.”
- 2 (15.5-ounce) cans of black beans
- leftover taco meat
- shredded cheese
- sour cream
- In each of six paper cups, start with a layer of black beans.
- Next layer with meat, cheese, and salsa.
- Top with sour cream and a little more cheese for garnish.
Well, you can’t find a recipe much easier than that! The recipe says to make it in six paper cups, but I decided to be eco-friendly and make it in six 6-ounce canning jars which worked out great! I put 1/3 cup black beans in the bottom of each jar, then layered 1/4 cup taco meat (you could substitute chopped cooked chicken or chopped avocados for a veggie version), then 1/4 cup shredded Mexican blend cheese, then 2 Tablespoons of salsa, and a dollop (about 1 Tablespoon) of sour cream. And then sprinkled a little more cheese on top. So yummy and easy!
Love this show.. had no idea he was putting together a cook book.. this looks simple and good.. love it in the jars.. will give it a try would be a great way to send lunch with the hubby after taco night
Glad you like this, Michelle! 🙂
I’ve done lasagne in a cup and this looks just as interesting…a must try!
The lasagna in a cup sounds great, too!
This is a fabulous idea, Nancy. Not only is it healthier, eliminating the trans-fatty tortilla, the presentation is lovely — which every dad will appreciate . . . so long as it tastes good. 🙂
Yes, I like that it’s healthier, too…and it’s nice to make them in glass jars so you can see the layers! 🙂
What a fun idea for a tween and teen summer cooking activity. I remember years ago when I lived in Nashville we had a Mexican food place that made something similar. I remember thinking even then how creative, and delicious, it was. Also agreat idea for gluten free eaters. I’m posting this to my fb page. Love it!
Thanks, Karista! 🙂
This is just too cute!
I just discovered this on Pinterest and OH MY WORD I can’t wait to try it! I used to love eating at a southern-style restaurant that a shepherd’s pie in a mason jar and it was my absolute favorite. This would be so fun for a dinner party – thanks!
You’re welcome, Beth! 🙂 The shepherd’s pie you mentioned sounds great, too!
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