Lets see your....RECIPE's

Like it says, if you have a recipe that you think is the bomb...share it here.

Ill post 2 of my wifes later, 1 for a crab dip and the other, for crab stuffed flounder citraine

TEXAS Gumbo:

3/4 lb. cleaned, shelled fresh shrimp
3/4 lb. crab meat
3/4 lb. oysters

(Quantities are after cleaning. Use shells and oyster liquor in stock.)

Veggies:

2 cups onion, finely chopped
2 cups celery, finely chopped
1 cup green onion, chopped
1 cup bell pepper, finely chopped
3 large cloves fresh garlic, diced
2 cups okra, sliced
8 oz, can tomato sauce

Spices:

1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. thyme
1/2 tsp. oregano
1 bay leaf, ground
1 1/2 tblspn. Tabasco® Sauce

DIRECTIONS:


Prepare a seafood stock by throwing the shells from cleaning the seafood; the oyster liquor; one large onion, quartered and several celery stocks into a large pot. Fill the pot with cold water and bring to a boil. Simmer two to four hours, add water as needed to keep about one quart of liquid.

While the stock simmers sit down, relax and watch a NASCAR race. When the stock smells so good you can't stand to wait any longer start chopping the veggies. This gives the stock a chance to keep simmering.

Sauté the okra until the edges are golden brown and set aside.

Set aside the rest of the veggies for use with the roux.

Blend and grind the dry spices and set aside.

Prepare a dark brown roux. The roux is what gives the finished gumbo broth its deep, rich flavor and gorgeous, dark golden color. The importance of this step can't be overlooked but it is really not as difficult as most people believe. With patience and persistence anyone can turn out a roux to rival the finest Cajun chefs. Never stop stirring!

In my kitchen we use a large cast iron skillet about 4 inches deep. Heat 3/4 cup oil over medium low heat. As the oil starts to get hot gradually blend in 3/4 cup unsifted flour. Stir constantly. We use a flat ended wooden spoon / spatula. If the mixture starts to bubble or boil, turn it down. Stir constantly.

Slowly, before your very eyes, the mixture will shade from white through cream color to tan then light brown, brown and finally a reddish brown. Stir constantly. When the reddish brown roux darkens to about the color of wet red Georgia gumbo clay start adding the veggies previously set aside. This will start cooling down the roux so you may need to turn up the heat slightly. Keep stirring. Fold in all the veggies except the okra and cook until the roux mixture has turned dark brown and the vegetables are cooked.

Turn off the heat, set aside.


Strain the stock, fold in the roux with the veggies, add the okra, dry spices and Tobasco.

Bring the basic gumbo to a boil, turn down the heat and simmer for an hour or so.

About twenty minutes to half-hour before dinnertime add the seafood and continue simmering. Serve in bowls over rice.

Try not to over eat.

ttt

-1 on over eat.....lol

Gumbo was born to be overeaten.

Ok, I'm generous...
Here's the best EVER fried fish setup. Trout or flounder are my favorites, but it would work with anything.

I cheat a little, use zatarains premix with garlic.

Finely grate a big yellow (1015) onion, set aside.
Get a tall boy of beast, or similar skank beer.
grated garlic
Big bottle of crystal hot sauce.
Tony's or similar

pout skank beer in a big bowl, add just enough zatarains to make it a bit soupy, and stir in a half jar of the minced garlic,half bottle of crystal,half cup of tony's, add your filets and let them soak for an hour in the fridge.

I then put zatarains/tony's in a paper sack, drop filets in and shake them up, drop in the fryer, hotter is better, until they float. Now the secret...

The instant you pull them out, spread the minced onion over the filets, it'll clarify and cook on the hot fish. Even people who "hate" fish, scarf this down.

You can thank me later...

--== drop dead trout spread ==--

....another good one you can impress your better half with!!

--== Horseradish Paste ==--
2 teaspoons of freshly squeezed lemon juice
1/2 teaspoons of either fresh or prepared horseradish

1 Trout with or without the head, or some filets

Other Ingredients:

3oz package of softened cream cheese
3 tablespoons of minced Onion
3 tablespoons of minced Pecan pieces that you have toasted
1 tablespoon of fresh sqeezed Lime juice
Salt and freshly ground black pepper to taste
1 1/2 tespoons of Creole Mustard
1 teaspoon of white wine Worcestershire sauce or 3/4 teaspoon of the regular kind
Several drops (to taste) of Tabasco sauce (or other kind..I like Chipotle!)

Fire up the smoker to about 200f-220f

In a small bowl mix up the paste ingredients. Rub the trout with the paste and let it rest for about 30 minutes.
Put the trout in the smoker and smkoe it for about 35-45 minutes until it flakes easily. When it's done let it rest for at least 15 minutes.

Flake the meat off the fish and throw away any skin and bones. Place the fish meat and the remaining ingredients in the food processor and mix well.

Pack the spread into a small bowl and refrigerate for at least 30 minutes covered.

....serve on crackers, with some garlic breadsticks, on some sliced zuch's.....

--== Poor Man's Fish Batter ==--

Trick for frying fish to make them a little crunchier and added a little spice. buy a bag of spicy pork rinds and crush them to a powder. Mix with your corn meal and other spices (i like garlic powder, lemon pepper, salt, and of course Tony's) and fry in hot oil. there is no pork taste but you'll find the batter to be crunchy and dry. if you don't want the heat (can't imagine why..) you could always use the regular rinds. give it a try and enjoy!

--== Crab Stuffed Shrimp ==--

18-24 jumbo shrimp, peeled but with tail tip intact,
deveined and butterflied
1/2 pound of lump crabmeat
1 sleeve of Ritz crackers (about 1 cup), crushed
1/2 teaspoon of Old Bay seasoning
1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
Pinch salt
6 turns of the pepper grinder
1 teaspoon of fresh parsley, chopped
1/2 cup of butter, melted (1 stick)
Additional melted butter, to drizzle, optional


Preheat oven to 250 degrees. Spray a large sheet pan with non stick cooking spray and set aside.

Clean and devein the shrimp, leaving the very tale tip intact. Butterfly the shrimp. Rinse and drain well. Pick through the crabmeat to remove any cartilage or stray shell; set aside. Place the shrimp on the baking sheet.

Mix together the crushed crackers, Old Bay, Cajun seasoning, salt, pepper and parsley. Stir in the melted butter and mix until well combined. Add the crabmeat and lightly toss. Using approximately one tablespoon measure for each shrimp, form the stuffing into small oblong shaped bullets and press firmly into the butterflied shrimp. Bake at 250 degrees for 25 minutes.

Remove, turn the oven to broil and pass the shrimp under the broiler just long enough to brown, only about a minute. Keep watch over them! Plate and serve immediately.

--== Shrimp Tchefuncte from the Palace ==--

....I had this at the Palace in New Orleans a few years ago and luckily just found this recipe. Try this one out to really have a good meal!

---==== SHRIMP TCHEFUNCTE from the Palace Café ====---


The Tchefuncte River, located north of New Orleans, was named after a local Native American tribe that once inhabited the area.

The word "meunière" is French for "miller's wife", and refers to a style of cooking whereby food (usually fish) is seasoned, lightly dusted with flour and sautéed simply in butter. The sauce made from these drippings is combined with lemon juice and parsley.

This Creole version, as prepared by the Palace Café in New Orleans, is adapted from this and enhanced to create a creamy blend of tastes.

Rice Pilaf:

* 4 tablespoons butter
* 3 cups converted rice
* 1 medium onion, medium dice
* 6 cups chicken stock

Heat a 5 quart saucepan, then add butter and melt. Add onions and rice. Brown rice and onion on high heat, stirring constantly. Add the chicken stock, bring to a boil and stir. Reduce heat to low and let simmer, cover and cook for approximateliy 20 minutes. Check for firmness, uncover and let sit for 10 minutes.

Meunière sauce:

* 3 lemons, peeled and quartered
* 7 tablespoons Worcestershire sauce
* 3 tablespoons Crystal hot sauce
* 1/2 cup heavy whipping cream (UK: single cream)
* 2 tablespoons unsalted butter, room temperature
* 1/4 teaspoon salt
* 1/4 teaspoon white pepper

Preparing the meuniere sauce: In a large sauté pan combine the lemons, hot sauce, Worcestershire sauce and whipping cream. Blend with a wire whisk over medium heat, stirring constantly, for 3-4 minutes. As you stir, press gently on the lemon quarters to slowly release the juices. Slowly add the butter by pinching off a little bit at a time and squeezing it through your fingers into the sauce pan, stirring constantly (this is called mounting the butter). As you add the last of the butter, remove from heat and continue to stir. Taste, then season with salt and pepper. Strain through a fine strainer. The sauce is now ready to serve; cover and keep warm.

Sautéed Shrimp:

* 3 cups white button mushrooms (or mix/substitute crimini or shiitake mushrooms if you like)
* 60 medium shrimp
* Salt and freshly ground black pepper
* 3 cups chopped green onions (scallions)
* 6 tablespoons butter

Wash shrimp in cold water and season with salt and pepper.
Melt the butter in a medium sauté pan, then add shrimp, green onions and mushrooms.
Cook over medium heat for 3-4 minutes, stirring constantly until shrimp just turn pink. When ready to serve, add the meunière sauce and heat through -- do not overcook the shrimp!

To serve: Place the rice in a ring mold or cup (a shallow coffee cup will work fine). Invert the cup over the corner of the plate and lift slowly. Spoon Shrimp Tchefuncte around 3/4 of the rice. Yield: 6 servings

.....My Grandma was from Puerto Rico and used to make this all the time when Grandpa would bring back either some Sheephead or Reds back from the Jetties when they were living in Galveston....

Baked Fish Grandmas style

1 large fish Sheeps or Redfish (gutted and scaled )
1 C. chopped onion
1/2 C. green bell pepper
3 cloves minched garlic
1 (14oz.) can diced maters
1 (8oz.) can mater sauce
1/2 Tsp. salt
1/4 Tsp. black pepper
3 TBS Olive oil
juice of one lemon
2 bay leaves
1/4 tsp chilli powder
1/4 tsp oregano
small dash of Cumin
dash of cayenne
1/4 cup sliced green olives
1/4 c water
lemon slices

Saute onions , bell peppers ,garlic in the olive oil until clear . (soft) . Add tomato sauce , tomatoes , and water . Bring to a boil. Add seasonings, lemon juice ,and olives. Simmer for about 20 minutes to blend flavors . Do not let it get to dry ,add more water as needed to make a nice sauce.
Place the whole fish in a greased pan , and cover with sauce . Arrange lemon slices on top, but don't over do it. Bake uncovered in 350degree oven for about 15 minutes then cover loosely . Continue cooking until fish meat is flakey. Serve the fish and sauce over white rice .

This same sauce can be used over fillets and micro waved for a savory 4 minute meal. Take the sauce and put it over the filet and wrap it with some saran wrap and freeze it. When you get hungry just pop it frozen in the microwave!!


.

Cilantro Lime Cream Sauce

1 Cup Heavy Cream
1/4 Cup Cilantro
2 tbs Lime Juice
1 Garlic Clove Minced
1/4 Cup Green Onions
Pinch of Cayenne
1 tbs Paprika
Salt n Pepper to taste


Sautee Green onions and garlic in extra virgin olive oil. Add cream and simmer for approx four minutes. Then add lime juice, Cilantro, cayenne and paprika and simmer for approx 1 min. Salt and pepper to taste.. whoallaaaaaa.. enjoy!!!

Redfish Cakes

......something different to use those Redfish filets with that are in your freezer!!

OK, like dis......

Throw some onion, shallot, bell pepper in a skillet, cook them a little bit, throw 4 redfish fillets in there, add a little water, just enough to keep the fish from grilling. They gonna fall apart & turn themself into crab meat..., cook dat up a little bit & turn it off. Season dat up, add about a half cup of mayo, an egg & a couple cups of bread cumbs. Mix dat up & put in the frig for about 30 min (or 2 beers).
Make patties, pass them in fish fry & fry dat.

....gotta have some desert!!

--== Pecan and Crown Royal Pie ==--

INGREDIENTS
1 1/2 cups flour
1 tsp. fine salt
7 tbsp. unsalted butter, cubed and chilled
1/4 cup Crown Royal
1/4 cup cornstarch
3 eggs, lightly beaten
1/2 cup light corn syrup, such as Karo
3/4 cup sugar
1/2 cup unsalted butter, melted
1 cup chopped pecans
6 oz. semisweet chocolate chips


INSTRUCTIONS
1. Combine flour and 1 tsp. salt on a work surface. Using your fingers, rub butter into flour until there are no remaining pieces larger than peas. Make a well in the center and pour in 1/4 cup cold water. With your fingertips, mix water into flour. Shape dough into a disk, wrap in plastic, and refrigerate for 1 hour.

2. Roll dough out to a circle 12" in diameter. Fold dough over rolling pin and unfold over a 9" pie pan. Ease dough over bottom and into sides of pan. Trim off overhanging dough with a small knife and refrigerate pie dough for 30 minutes.

3. Heat oven to 350°. In a medium bowl, whisk together the bourbon and cornstarch until dissolved. Whisk in eggs, corn syrup, sugar, melted butter, and pecans. Spread chocolate chips evenly over bottom of pie dough and pour filling on top. Bake until browned and bubbly, 1 hour. Transfer to a rack and let pie cool for at least 2 hours before serving.

Made this last night.....ate till I was so full I thought I was gonna puke. woke up and Just had more for breakfast!

Thanks for including a recipe for desert !!!!

If you crave Almond Joy but don't like the price.

Go to Krogers on the baking good aisle. Buy 2 packs of semi sweet chips, bag of sweetened coconut, bag of whole almonds. All are Kroger generics.

Toss a handful of each into a big bowl (2 handfuls of the semi sweet chips). Stir around with your hand. Eat as finger food.

You can add mini marshmallows if that if your thing.

For $6-8 you end up with $25 worth of Almond Joy generics.

uhhh....your single huh? <LOL>


< Smiles to himself, remembering being single, and eating KFC right out of the box>

And Right now, there is a empty bowl of it in front of me !!

Two extremely good and so easy a caveman could do it recipes

SPICY FRIED FISH
(I prefer trout and whiting personally)


1.Use a lot of Slap Ya Mama on filets

2.Coat the @#&% out of them with mustard or dijon mustard

3.Shake in bag with zatarains crispy southern mix

4.Fry

5.Serve with fresh lemon slices and Profit!


NOW! Here is my wife and I's favorite! When its done it will look like you paid 25 dollars a plate for this fish. Taste like you did too.

REDFISH ON THE HALF SHELL

1.Take Redfish filets with scales on(this will become the "shell") and season with slap ya mama seasoning.

2.Coat meat side with Ranch dressing.

3.Cover in French's brand French Fried Onions (the kind used on top of green bean casseroles)

4.Place two filets in top rack of oven at 350 degrees for 10 mnutes.

5.Move fish to middle rack and put oven on broil mode for 5 minutes.

6.Enjoy an incredibly visually appealing and AMAZING meal. I serve this with a side salad already dressed on the side of the plate.

I PROMISE you that your wife or girlfriend will ask you to make it again and again...

This rain is keeping me off the water.....and you guys are keeping me hungry. first chance I get....gonna go kill some fish....KILL EM' THEN GRILL EM' !!


PS....THANK YOU GOD.....for this LOVELY rain!

This is how I cooked the 18" Flounder I caught last Saturday from West bay:

Its been a LOOONG time since I cooked fish on my own, so bear with me.

- Heated a frying pan on Medium-High heat.
- Scaled Fish, cut off head, and removed the guts. It was too big to cook it whole, so I cut it into 3 sections.
- Sprinkled each side well with Lemon Pepper, Cajun Seasoning (Tony Chacheres), and minced Garlic.
- Melted 1/4 cup of butter in the heating pan and put the fish immediately in.
- Cooked each side until Brown. I used a fork to make sure all the meat was flaking off.
- Ate it with some buttered wheat toast and washed it down with icy cold Shiner Bock. Delicious!

I see inshore species but no offshore so I'll tell you mine for grilled grouper. It is extremely easy and very good.

Teriyaki sauce
Soy sauce
Onion
Cilantro
Tomato
Mango

I have always done this to taste so I don't really have good measurements for you but it doesn't take a rocket scientist to do this.

Mix a small amount of soy and tariki into a baking dish and add your grouper. Let sit in mixture about an hr on each side. Now you can either make a mango
Salsa or a topping like piccolo but with the mango. Either one is really good.

Salsa: pretty simple whole ripe mango, cilantro, 1/4 to 1/2 cup onion and 1/4 to half cup tomato. Put it in a food proccesor and blend it until it looks like a nice salsa. You can add jalepeno if you want it spicy.

Picco: slice mango into small chunks add red onion cilantro tomato lime and if you want a lil jalapeño

Lay down tin foil across your grill at a med temperature. You want the fish to cook fast and not get dry but bc grouper is usually a thick cut it seems to do better at this temp. Add olive oil to the foil and wait till it gets hot. Place fish on the hottest part so that you can get a quick hot seer on one side. After steering it one one side flip and move to the outside. Place either the salsa or Picco on top the fillets and close the lid. Takes about 15 min or so. The fish will be fall apart tender so I personally just pick up the foil and place on a backing dish or tray. Serve this over white rice with a side of grilled asparagus. It is truly one of the best things I've ever eaten it the bomb.com!!! Very easy too

Great thread. Been experimenting with grilled, baked freshwater fish a long time. Don 't get to the coast much. Had a bag of three half shell red vacuum sealed since last trip to coast. Baked em last week added just fresh oregano, basil, cilantro, old bay and the juice of a lemon, lime, orange, quartered whole onion, three fresh garlic pods. foil wrapped and baked at 350 for about 35 minutes or so Great fresh and even better fish tacos the next day, simple to put together, toss foil, rinse pan...

Quick and easy blackened fish ( Redfish, trout, flounder ,
dophin , It's all good )

OUTSIDE-- set up propane cooker with an Iron skillet or
griddle , get VERY hot. ( dry )

Louisiana Brand Blackened fish seasoning ( blue can)
Olive oil ( get some of the good stuff )


Dip the fillets in oil , hit both side with seasoning,
lay'em out on a cookie sheet,

Drop them on the HOTT griddle , I only do 2-4 fillets at a time depending on the size, SMOKE WILL ENSUE !!! ( this is why
we do it outside )
a couple of minutes per each side ( watch the edges--
when they turn white , turn the fillet over, second side
just a little less than the first.

Enjoy.

MO

I am an old bachelor. Started a new diet last month so home made Almond Joys have to wait for Christmas. Darn ! !

lazy/quick ceviche that will gross 98% of you out.

slice some ***fresh caught*** trout fillets really thin, layer them on some foil (shiney side up) and turn/fold up the sides (like a pan or bowl). take out to the pool, jump in the pool with a few cold beers in an ice chest. squeeze a [censored] load of limes over the trout to where the lime juice is all over every slice. take some Cholula hot sauce and dash all over the thin slices. leave on the edge of pool in direct sun moving around a bit with your fingers until the bottom turns white, then turn over and let the other side cook. once fish is cooked and will barely start to flake, just dig in and enjoy. eat them plain like that or with chips. also works well out on the boat in the middle of the bay or gulf.

X2!
I do it just about the same way. Very easy and it's really good.

If you want to, make it Atchafalaya style w/ some crawfish etoufee' over it or Pontchartrain style w/ a crab sauce on it.

Make sure Mama's not around or she'll get slapped!!!! LOL

ttt

TTT!!

Yum. Will be trying a few of these and reporting later.