Category Archives: Recipes

Fried Flounder with Mango Avocado Salsa

Flounder:

Smear yogurt on each side of your Flounder. Season cornmeal with Tony Chachere seasoning to your taste. Dredge the Flounder through the cornmeal on both sides. Heat oil in a skillet and fry about 3-4 minutes on each side. Drain on paper towel.

 Mango Salsa:

Chop in squares 1 Mango

Chop in squares 1 Avocado

Add Cilantro to taste (about 1 Tbsp.)

Add 1 Tbsp. Lime juice

Chop 1 Tbsp. Purple Onion in small pieces

Chop in tiny pieces 1/2 jalapeno without seeds or insides.

Mix in bowl thoroughly and place Salsa on top of Fried Flounder.

Serve with Mango Salsa on top and enjoy the crispy rich flavor perfectly blended for an mouth-watering taste! This Fried Flounder with Mango Avocado Salsa will quickly become one of your favorite recipes.

Delicious Crab Artichoke Dip

The most “Delicious Crab Artichoke Dip” you have ever tasted. It only takes 25 minutes from start to finish!

  • 8 oz. Kraft Cream cheese, softened
  • 1 cup  Mayonnaise
  • 1 3/4 cup shredded Monterrey Jack
  • 1/2 cup finely grated Parmesan
  • 1 14 oz. can Artichoke Hearts, chopped finely
  • 2 cloves Garlic, minced
  • Kosher Salt
  • Freshly ground Black Pepper
  • 12 oz. Crab Meat (lumped)
  • 2 Green Onions, sliced
  • 2 tsp. Worcestershire Sauce
  • 2 tbsp. Parsley chopped
  • 1 baguette, sliced and toasted

DIRECTIONS

  1. Preheat your oven to 425
  2. Mix together the Cream cheese, Mayonnaise, 1/2 of the Monterrey Jack, Parmesan Artichokes, Garlic, Crab Meat, Scallions and Worcestershire. Season to taste with Salt and Pepper.
  3. Transfer dip to a 10” cast iron skillet and sprinkle remaining Monterrey Jack cheese on top. Bake until warmed through and bubbly, about 15-20 minutes.
  4. Top with parsley. Serve warm with toasted baguette slices or crackers.

Speckled Trout with Sauce

Speckled Trout with Sauce

Ingredients List:

Fresh Parsley
2 Lemons
Milk 1/2c
Buttermilk 1/4c
Flour-1c
Salt/Pepper
Vegatable or Peanut Oil
Speckled Trout (6 fillets)
Meuniere Sauce

Ingredients for Sauce

Dark Roux 3 tblspn
Butter 2 tblspn
Celery 1/2 stalk finely chopped
Onion 1/2 finely chopped
Green Bellpepper 1/4c finely chopped
Parsley 1/4c finely chopped
Pepper 1/4 tspn
Lemon Juice 1/2 lemon
Salt/Pepper
Beef Stock 1 1/2
Worchestershire Sauce 1 tspn

Sauce Recipe

Prepare dark roux or purchase it like you would normally do. in a microwave melt the butter. In a saucepan over high heat add butter, celery, onion, green pepper, parsley, pepper and small bundle of tied together fresh herbs of your choosing, such as rosemary. Saute it all together for several minutes, stirring. Then you can add the veal stock and lemon juice and boil for a couple of minutes. Lower heat and simmer for 10 minutes. Add 1 tblspn of the dark roux and simmer another 3 minutes until mixture is thick. Then keep adding the roux on tblsnm at a time until the sauce gently coats the spoon. Season it all to your taste wtih salt and pepper.  Strain the sauce carefully into a bowl.

Frying Method:

In a deep heavy saucepan fill halfway with oil. Heat to 350 degrees. Place the flour on a plate and season it with salt/pepper.

In a separate bowl add the buttermilk and milk. Place in large, shallow bowl mix the milk and buttermilk. Dredge your fish fillets through the flour, then dip in buttermilk, coat both sides the same. Dredge back through the flour a second time and gently shake excess off. Lower the fillets into the heated oil. Fry for 5 minutes until a golden crispy brown.
Dredge two of the trout fillets in the seasoned flour, then dip in the buttermilk mixture, coating both sides evenly. Dredge again in the seasoned flour and gently shake off the excess. Gently lower the two fillets into the oil. Cook for 4 to 5 minutes, until golden brown, nudging occasionally. Retrieve the fillets gently with a skimmer and transfer onto paper towels on a plate to drain.

Serves 6 with the Meuniere Sauce on the side.

Family + Fishing + Frying = FUN

There is just something about Family + Fishing + Frying that = FUN

There is many outdoor activities you can do with your children they will enjoy. However, none of them will give you the life lessons and immediate rewarding results that fishing will. One of the quickest ways to teach your children the rewards of fishing is to have a family fish fry! There is an immediate reward at the end of the fishing trip they will never forget. Begin to build up the fish fry to your kids before the event occurs, so they can start looking forward to it. Also, explain that they will be providing the fish for the family event so they have skin in the game. You may have to subsides some fish by purchasing or using what you already have, but its worth it. Begin planning the family fishing trip and also your guest list with them. Allow them to make some decisions about the trip and party itself. This activity alone will begin to build an appreciation in your kids for the value of family time together.

Fresh or Saltwater fish will work for any fish fry. Plan on about half a pound of fishOK6A8560 per adult coming to your fish fry, so you know when you have enough. One of the most important tools for having a successful fish fry is a deep fryer. If you can invest or borrow a quality double-vat propane outdoor fryer with 2 burners you will be glad you did. You will also need a great recipe for the fish; most families have their own twist on a basic recipe. Beside fish you will need the traditional sides like fries, onion rings, hush puppies, coleslaw, pickles and onions known to jazz up any fish fry! Also, remember no fish fry is complete without sweet tea. Last but not least, don’t forget the tartar sauce, vinegar, ketchup, cocktail sauce and lemons! Then for a sweet ending to the day break out the banana pudding or peach cobbler.

The very best part about a fish fry is virtually no cleanup. You can go old school with old newspapers or paper bags for plates and have a roll of napkinsG5D_7008 on the table for fun. If the kids enjoy more of an invested interest in the party decor they can set the table with paper plates, napkins, cups and plastic utensils for a more formal look. Have a large garbage can with clean empty trash bag within site of the table and people will get the hint, instant cleanup!

No fish fry is complete without games, so break out the washer boards, croquet and horse shoes! Invite the cousins and let your kids experience the fun of a traditional good ole fashion family fish fry.

Here is a great one if you do not…..Fried Fish Recipe.

“COOKED” by Michael Pollan

“COOKED” by Michael Pollan

This entertaining book explores the enduring power of fire, water, air and earth to transform the bounty nature has to offer into some of the most delicious things to eat and drink you have ever experienced. There is plenty of wild game cooking going on in this one. The book teaches one how to grill with fire, cook with liquid, bake bread and ferment cheese, along with many other things. The author opines that the cook holds a very special place in our society firmly wedged between the culture and nature. Therefore, they cannot help but to influence both realms.

This book takes you write up alongside the author to learn his lessons. The reader is immersed into a world of practical investigation on how cooking thrusts us into a myriad of social and ecological relationships with plants and animals, soils, farming, history, culture and the people who delight in our nourishing meals.  Cooking connects us to others.

Therefore, the effects of not cooking lead us in the opposite direction, disconnected. If I rely upon corporations to make my food then they will feed me large amounts of fat, sugar, salt and disrupt essential links to the natural world. In essence it weakens my relationship to friends and family. This book actually has the audacity to argue that “to take back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable.” The book’s main message to the reader is that cooking is enjoying and promotes self-reliance. As one learns to perform the culinary art of everyday cooking it will transform you and open the door to a more nourishing life.

 

Fish Tacos!!!

Check out this delicious Fish Taco recipe next time you are in the mood for fish!

Ingredients

  • Tacos (tortillas)
  • 1 lb white flaky fish (Mahi Mahi is good choice)

Marinade

  •  1/4 cup canola oil
  •  1 lime (juiced)
  •  1 tablespoons ancho chili powder
  •  1 jalapeno (chopped)
  •  1/4 cup fresh cilantro leaves (chopped)
  •  8 flour tortillas

Garnish:

  •  Shredded white cabbage
  •  Hot Sauce
  •  Sour Cream
  •  Thinly sliced red onion
  •  Thinly sliced green onion
  •  Chopped cilantro leaves

Preheat grill to medium-high heat. Place fish in a medium size dish or deep plate. Whisk together the oil, lime juice, ancho chili powder, jalapeno and cilantro marinade. Pour it over the fish and let it marinate for 15 to 20 minutes.

Remove the fish from the marinade and place on hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and garnish with any or all of the garnishes.

Recipe Series: Ceviche

Here is one great fish recipe from what many feel is the best chef in the country, Emeril Lagasse from our Recipe Series: Ceviche.

You may seriously want to try this out soon.

Ceviche

  • 12 oz. of very fresh white fleshed saltwater fish-Sushi Grade (Grouper, Wahoo, Sea Bass, Snapper others)
  • 1/3 cup fresh lime juice
  • 3 tblspns fresh orange juice
  • 3 tblspns pineapple juice
  • 1 1/2 tblspns finely diced Serrano pepper
  • 2 tblspns finely diced yellow bellpepper
  • 2 tblspns finely diced red bellpepper
  • 1 1/2 tblspns minced red onion
  • 1 tsp. minced garlic
  • 2 tblspns chopped fresh cilantro
  • 1 tblspn extra virgin olive oil
  • 8 three inch plantain chips
  • Lime Wedges for garnishing

Cut the fish into 1/4 inch dices. Place in a glass bowl with the lime, orange, pineapple juices. Add peppers, onions and garlic then toss it all together to coat the meat. Cover and refrigerate 4 hrs while stirring occasionally.ceviche

Take out of refrigerator and cilantro, olive oil and salt. Fold gently to mix. Serve Ceviche in martini glasses and garnish with fried plantain chips and lime wedges.

Prep Time: 15 minutes
Inactive Time: 4 hours
Serves: 4 Appetizers

Crabbing with the Family

The 2015 crabbing season is shaping up to be a humdinger. Everywhere you go these days, the bay, the beach, the bayou and in some cases the ditch are blue crabs. 12003339_1081614018539928_2643377849907009202_nSoutheast Texas waters are known for their rich blue crab habitat. Families in the area have passed down their secret crabbing honey-holes for generations. That is because “Crabbing with the Family” is one of the most enjoyable inexpensive outdoor activities you can participate in together. Best of all it requires very little effort. All you need is some string, a few chicken necks and your kids.

The blue crab is a very popular edible crab along the Gulf Coast because they are so tasty, when cooked properly. A blue crab has two claws the same size and is colored in various shades of 12003266_1081580238543306_6561138315999357137_nblue. The back is a brackish brown and the under belly is white. The females have reddish orange claws. April through September is the best months for crabbing in Southeast Texas waters. However you can catch crabs all year long. The trick is to know where in the water to throw your chicken string. To do this one must think like a crab thinks. Crabs eat almost anything and places like public fish-cleaning stations, fishing piers, jetties and mud flats often have easy pickings for crabs. Once you locate a spot simply tie your string around a piece of chicken twisting it around 3 or 4 times and then tie it off with a knot. Toss the string out in the water near the spot you choose, allowing it to sink to the bottom. Then tie the loose end off to a stake near the shoreline.

Be sure to setcrabbing up several more lines to increase your yield. It is important to watch the line but not disturb it; the tiniest twitch on the line sends the crabs fleeing. Once the line is jerking pretty good then you know a crab is feeding on the chicken. At this point you should be able to ever so slowly inch by inch pull the line in. This is the part even the most experienced can mess up. Children sometime are much more adept at pulling in crabs because of their patient slow methodical movement. As you pull it in the visual of the crab eating the meat will begin to come into focus. Get someone nearby to have a net ready. Keep the net hidden until the last possible moment. At the point you feel sure you will not miss quickly scoop in behind the chicken and the crab and dump it into a bucket. You can then return the line into the water for the next unsuspecting victim.

Putting crabs in an ice chest filled with an ice water slurry makes them much slower and easier to handle. Below is a great video on how to clean crabs and another on cooking them. Good looks and have fun this is a great tradition to begin with your kids and even extended family members.

 

Cleaning Crabs……………………….Video

Cooking Crabs………………………..Video

Recipe Series: Stone Ledge Ranch Backstrap Delight

The well-known Stone Ledge Hunting Ranch gave us its most popular recipe at the dinner table year after year. Its their Backstrap Delight appetizer.

BAckstrap
Backstrap Delight

  • Clean 1 lb Backstrap and remove all white tissue. Slicer very thinly and rinse.
  • Pat dry. Flatten slices to resemble a pancake. (Do not skip this step)
  • Dip in flour then slightly beaten eggs.
  • Prepare a mixture of 8 ozs. Italian Bread Crumbs, 4 ozs. Parmesan Cheese, 2 tblspns. Salt, 1 tblspn. Garlic Powder, 1tsp. Black Pepper and 1 tsp. Oregano
  • Roll the Venison Backstap slices in the mixture.
  • Drop slices in hot oil for about 45 seconds to 1 minute. Do not overcook.

Garnish for Backstrap

Combine: 4 Tomatoes, 1 Red Onion & 2 Garlic Cloves (sliced and diced). Also add 1 oz. White Vinegar, 2 tblspns. Extra Virgin Olive Oil, 1 tblspn. Basil, Salt, Parsley, Pepper and 1tsp. Oregano. Then add a dash of crushed Red Pepper and the juice from 2 Limes.

recipe

Recipe Series: Duck Gumbo

Total Preparation: 3 hrs. and Serves 10

1 3/4 cups vegetable oil
1 1/2 cups flour
3 cups onions (chopped)
2 cups celery (chopped)
2 bell peppers (chopped)
2 bay leaves
4 cups water
4 large duck or chicken (cut into individual serving portions, boil then reserve broth)
6 cups reserved broth
1 1/2 tablespoon salt
2 teaspoons pepper
1/4 teaspoon cayenne pepper
1 1/2 lbs. Andouille sausage
1 tablespoon gumbo file’
1/2 cup chopped green onions
1 tablespoon onion powder

To cook your “Duck Gumbo” in a very large pot make a roux using the flour and oil over a medium heat. Stir this rough with wooden spoon constantly taking care not to let it burn. Make sure roux is a medium brown consistency, almost like peanut butter. Once your roux is ready (usually takes about 15 minutes), add onions (white and green), bell pepper, bay leaves and celery while stirring for around 5 minutes, until everything is tender. Then add the duck you have already boiled and stir. Then add the broth you reserved from boiling the duck (apprx. 6 cups) and add the water. Stir and then add the other seasonings. Cook on a low heat for 3 hours. At this point cut the sausage into small bite size pieces and add to the gumbo mixture. Cook this all for another hour. Spoon off any excess grease. Serve your gumbo hot over rice with a big batch of potato salad and you will be in gumbo heaven!