Pensacola Fishing Forum / Misc. Forums / Recipes and Stuff

Spam Recipes

CJF — Sat, 18 Oct 2008 14:14:09 GMT

I just got the wife hooked on spam. does anyone have any interesting or different recipes?

Gumbo

gulfdreamin — Mon, 01 Dec 2008 08:32:11 GMT

Anybody got any good gumbo recipes?

good cheap meal

SouthernAngler — Mon, 17 Nov 2008 22:26:14 GMT

any suggestions?

Steamed grouper or snapper throats

kelly1 — Tue, 25 Nov 2008 17:35:59 GMT

Need a steamer:

Add water

Add crab boil. it will help flavor the food

Put in some grouper throats or snapper throats

I like to sprinkle cajun seasoning for some flavor as well

Cook about 20 minutes.

Absolutely delicious.

Try,em grilled or fried but I lik'em steamed best. You can pick up snapper throats & cheeks at Joe Patti's

Easy No-cook Stuffed Jalapenos

Wharf Rat — Tue, 25 Nov 2008 16:01:50 GMT

Had someone make these for me the other night...they were awesome, thought I would share.

1 can of pickled jalapenos (escebeche - you can find it in the Mexican foods section)
1 block of cream cheese
handful of shredded sharp cheddar
1 can albacore tuna in water(drained)
a little garlic and onion powder to taste

Mix all the ingredients(except jalapenos) in a bowl with your hand...just mash it all together until it all blends good. Make sure you get all the tuna chunks mashed out. cut the jalapenos lengthwise and clean out the seeds and guts. stuff a ball full of the mixture in each jalapeno half and put on a tray. put in the refrigerator for an hour or so before serving.

Mmmmmmm good! Easy recipe to double up on too. Enjoy!

cooking pigs

kks — Tue, 25 Nov 2008 07:32:52 GMT

hey guys when you are going to cook wild pig do you soak it in anything (coke, sprite, buttermilk, etc.) like you would do a deer or just fry it up?

Fried Turkey

Ithaca37 — Sat, 22 Nov 2008 21:25:23 GMT

Going to fry a turkey again this Thanksgiving. I inject it with a mix of Italian dressing and Worchshire sauce, and then rub it with Tony Chachere's. Anybody got any other recipes for rubs or marinate?

Black...Red Snapper

Nat — Sat, 22 Nov 2008 18:17:39 GMT

I'm hungry.............

Ribbonfish Recipe

Sailor50 — Fri, 21 Nov 2008 13:24:40 GMT

My wife cooks them up every month or so (frozen ones) and this is how she cooks them;

Clean them like a regular fish, cut the head off and gut them, You don't "scale" them or fillet them.

Cut into 4-6" lengths

Wash them off

Put some salt on both sides

Put some cooking oil in a frying pan, enough to cover the bottom and then some

Fry one side until golden brown, then turn over and fry the other side

Remove and place on paper towel

She serves them with rice and various Korean kimchi, so if you like spicy food, the spices come from the side dishes

They do have a lot of rib bones, but the meat just flakes off of them and are not that hard to separate.

BACON

JohniusMaximus — Wed, 08 Oct 2008 19:38:37 GMT

I stared with a 2 pound boneless pork butt that looked like this:

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/prebacon.jpg[/IMG]

Then I mixed some cure with dark brown sugar and coated the roast. The roast then went into a plastic bag.

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/baconbag.jpg[/IMG]

This sat in the refrigerator for 10 days so the meat could cure properly. After ten days I cut the roast down the center and soaked one half in an apple cider/maple syrup mixture and rubbed the other half with clover honey. They got a 4 hour smoke with apple wood until the internal temperature was right around 140. Then they looked like this.

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/baconend.jpg[/IMG]

Fries up like bacon.

buffalo chicken dip

showme parrothead — Sun, 16 Nov 2008 17:26:14 GMT

I saw the hot sauce thread and had to post this recipe.
1 cup ranch dressing, 1 cup hot sauce ( your choice) put in a pan and heat it up then add a package of cream cheese stir until melted. Then add a can of chicken ( large tuna can size) it is best to shred the chicken.
This stuff will knock your socks off it so good.

:letsdrink

Canned Blackfin Tuna = the bomb

TCAT — Mon, 13 Oct 2008 20:25:57 GMT

Last trip offshore we kept about 10 nice blackfin for the table. I've always wanted to try canning and used this as an opportunity. I bought some of the wide mouth canning jars and filled each jar with nice clean medalions of blackfin to about 1" of the rim. Filled the rest of the void space with EVOO. Void space meaning the areas in between the tuna chunks and not the area in between the top of the tuna and rim. Each can received a pinch of sea salt. Also I added various ingrediants to each can including garlic cloves and jalepeno peppers. Pressure cooked the cans at 15lbs for 55 minutes. It took about 30 minutes before the pressure settled down and the indicator popped allowing me to open the cooker. Took out the cans, tightened the lids, and placed them upside down on a towel and allowed them to cool. During this process the lids would pop inward. I let them sit for a few days and I just opened the first can tonight and wow!! This blows away any store bought can tuna. Next time I'll think twice before throwing back blackfin.

Keith

Smoking Help

PompNewbie — Sat, 07 Jun 2008 11:44:37 GMT

I have a big smoker/Grill but ive never tried to smoke anything in it...I know it takes a long time to smoke something and thats fine I just need to get the how to .

So If you have any suggestions of a easy first try and what I need to do I would appreciate it.

Thanks Mike

(I thought about ribs but my wife likes the baby backs and I know nothing about rubs and what not)

Onions on the grill

Baha Bulldog — Mon, 13 Oct 2008 15:15:45 GMT

Here's something I picked up while at a friends house in Ochlocknee Ga. Take a sweet onion slice it into 1/4's place a beef boulion cube in the center of the onion. Wrap the onion in foil cook on the grill or in the oven for 30 min or until soft. I am telling you this is some more kind of good. It was so good I modified the recipe by using a baking bag adding onions, taters, garlick and carrots pour on a little olive oil and three table spoonfulls of beef boulion sprinkels (you can find them by the boulion cubes). Cook for 30 to 40 min. This stuff is some more kind of good for sure.

Try the onions first then try the works.

:letsdrink

Pork tenderloin on the grill?

RiVerRaT — Sun, 07 Sep 2008 19:16:52 GMT

Want to do one for the wife tomorrow afternoon. I have a gas grill.:banghead sure miss my charcoal. I'm thinking about doing a rub and starting it in a iron skillet to sear in the juices.Am I on the right track here?? Maybe then slow cooking it on the grill with a little hickory smoke. Any suggestions?

:letsdrink

ribs

crazyfire — Sun, 05 Oct 2008 12:24:27 GMT

any of yall boil them in beer?? what are you rib secrets...cookin some tonight and want to make sure they are mmmm good.

Jeff

Spanish Mackerel

specialk — Tue, 02 Sep 2008 20:08:01 GMT

I have the greatest wife in the world in that she not only cleans all the fish I catch, but cooks them as well. She is a great cook, but when it comes to eating Spanish Mackerel she leaves the skin on. She does not know how fillet fish so any time when I eat them its the whole fish or part of it unfilleted. I have talked to many guys on the pier about how they cook them and in what (lime, butter, etc) but can't remember the recipe. Anyone know of a good recipe for Spanish Mackerel in case she never learns hope to fillet them.

fried pickles

florida_girl23 — Sat, 20 Sep 2008 02:34:52 GMT

My dad had never had fried pickles before. And we have lived here more than 14 or 15 years! The other night I made them with some fish. Now he wants them with every meal.
So, it was a good experience.
I'm hoping to find other, new things for us.
We moved from Ohio. So, we still can't eat grits. I keep trying, but its not working for me.

Grilled Spanish Mac with Orange Ginger glaze

Fisherdad1 — Wed, 22 Oct 2008 14:58:02 GMT

I have always thought that Spanish were Ok to eat, but I have never been that crazy about them. I saw a recipe that had you marinate them in orange juice, salt, pepper and thyme. I tried marinating - cook a couple and they were OK. Not fishy at least, but not great. So I decided to experiment a little and this was the result. Darn tasty stuff.

Enjoy - Fisherdad

Grilled Spanish Mackerel with Orange-Ginger Glaze

Orange glaze / marinade (see recipe below)
2 tablespoons olive oil
1/4 cup freshly squeezed orange juice (OK if there is some pulp)
Salt and Pepper to taste
4 Spanish mackerel fillets, a total of about 1 lb. Skin on
2 oranges, segmented, or peeled and thinly sliced

Mix the olive oil and orange juice together in a shallow plastic or glass pan. Dry filets and salt and pepper them lightly. Press salt and pepper into flesh. Add the mackerel skin side up to the pan and marinate overnight if possible.

Make the Orange-Ginger Sauce / Glaze using recipe below.

At least 30 minute before grilling, drain the marinade. Coat bottom of pan with thin layer of olive oil. Place filets skin side down in pan to coat skin with oil so they will not stick to the grill. Baste / drizzle orange glaze over flesh, reserving some for basting on the grill.

Pre-heat the grill to medium-high heat. Place the mackerel skin side down directly on the grill grate. Grill for about 8 minutes, basting once or twice until the fish is almost cooked through (it will be tender and opaque throughout). May top with orange slices if desired, baste once more, and broil another minute. Serve immediately.

Orange-Ginger Sauce / Glaze and Marinade

2 tablespoons light soy sauce

1/2 teaspoon ground ginger)

1 teaspoon white vinegar

1/4 cup fresh orange juice (juice of two med. Oranges)

1 tablespoon Splenda / sugar blend (could just use sugar if you do not care about calories)

1/2 -1 tsp grated orange rind

IMPORTANT - For sauce or glaze – reduce over heat to about ½ volume

Outdoors portable kitchen!!

Breeze Fabricators — Thu, 16 Oct 2008 16:40:34 GMT

This is a heavy duty roll around 2X2 frame with cut outs for a mediam green egg, a fridge in the center and a drop in grill on the other end. It will be covered with Dura rock and a stucco finish. It is to have either tile or granite for a cover.

I'll try to get more pics when compleated!!

Tartar Sauce Recipe?

Chris Couture — Tue, 07 Oct 2008 22:37:39 GMT

I hate most of the store bought stuff. Most contains too much lemon for me. I like the Ken's Steak House tartar sauce but they don't sell it here. I found it online and will order some but we are having a fish fry at work on Friday and I need to whip something up.

Does anyone have a good recipe that they use or know of a good brand that doesn't taste like ass?

Thanks in advance

minced beef

chum-chum — Mon, 01 Sep 2008 17:20:13 GMT

Anyone have a good receipt for the above item. Would like to recreate at home. tks dan

recipe for smoked mullet???

born2fizh — Mon, 06 Oct 2008 12:30:45 GMT

what do i use as seasoning??

Sauteed Crab Meat

Hydro Therapy 2 — Sat, 04 Oct 2008 10:56:02 GMT

Sauteed Crab Meat

1/4 cup (1/2 stick) butter
3/4 cup chopped green onions with tops
1/2 lb. fresh mushrooms, sliced
1 lb. fresh lump crab meat, drained and flaked
1/4 cup cream sherry
Parsley and lemon wedges for garnish

In a large skillet over medium gas heat, melt the butter. Add onions and mushrooms and cook,
stirring until tender, about 5 minutes. Add crab meat and sherry and cook, stirring until heated
through, about 2-3 minutes. Garnish with parsley and lemon wedges. If desired, serve over rice or
toast points. Serves 4.

Redfish Courtbouillon

Redfish Riviera — Thu, 02 Oct 2008 08:58:15 GMT

Redfish Riviera's new recipe of the month for October Redfish Courtbouillon check it out at

http://redfishriviera.com/blog/

Scallop Recipe?

dpewitt — Wed, 13 Aug 2008 10:52:20 GMT

Got some fresh scallops yesterday (as fresh as they can be in Dallas) and am looking for a new recipe to try. Usually I will either just bake them in a little butter, lime and cajun seasoning or grill on the gas grill with a little olive oil, garlic and thai chili. Any other ideas?

Scamp recipe needed

Corpsman — Mon, 29 Sep 2008 18:09:43 GMT

Help

jerky

King Mike — Mon, 15 Sep 2008 19:59:18 GMT

I just cant get my deer jerky to taste as good as my grannys... anyone have any good recipes???

Maryland Crab Soup

Hydro Therapy 2 — Wed, 24 Sep 2008 12:17:11 GMT

Wayne's Award-Winning Maryland Crab Soup

Recipe By: Paula Deen
Published in: Paula Deen's Recipes

4 quart water
2 tablespoon chicken bouillon granules
2 tablespoon beef bouillon granules
6 soup crabs -- or three small live crabs, cleaned and rinsed
3 cup canned crushed tomatoes
1/4 cup Worcestershire sauce
2 tablespoon Old Bay Seasoning -- or more to taste
2 tablespoon sugar
1 teaspoon Tabasco sauce
2 bay leaves
1 1/2 cup sliced carrots
1 1/2 cup chopped celery
1 1/2 cup corn kernels -- fresh or frozen
1 1/2 cup green beans -- fresh or frozen
1 1/2 cup lima beans -- fresh or frozen
1 cup chopped cabbage
1 med onion -- chopped
2 cup cubed red potatoes -- skins on
1 lbs lump crabmeat -- picked free of any broken shells
1 lbs claw crabmeat -- picked free of any broken shells
Salt and pepper

Bring the water to a boil in a stockpot, then add the chicken and
beef bouillon granules and stir until dissolved. Cut the whole crabs
in half, add them to the pot, and bring to a second boil. Skim any
excess froth created by the crab parts. Add the tomatoes,
Worcestershire sauce, Old Bay Seasoning, sugar, Tobasco, and bay
leaves, and stir to combine. Add the carrots, celery, corn, green
beans, lima beans, cabbage, and onion, bring to a low boil, and cook
for 10 minutes. Add the potatoes and cook until tender. Add the
crabmeat and cook for 10 minutes. Season with salt and pepper to
taste.

Yields - About 8 quarts

Grilled fish marinade?

seacapt — Thu, 07 Aug 2008 13:03:52 GMT

Looking for a good marinade for grilling fish. Type fish will vary, this weekend will be wahoo.

Anyone have a good recipe for striped bass?

chasintail — Sun, 14 Sep 2008 08:46:38 GMT

I caught a nice 9.5 lb'er sat. morning during a Bass tournament I was in and was wondering if anyone had a good Low cholesterol/Calorie Recipe. I only Know how to deepfry fish.But Doc says lower the cholesterol. Thanks

Snapper

booyahfishing — Wed, 13 Aug 2008 16:09:24 GMT

I have some snapper filets and usually I just throw them on the grill with some italian dressing or somehting like that, was going to see if anybody had a crazy good special recipe to cook them up.

Grilled Amberjack with Crabmeat

Hydro Therapy 2 — Tue, 23 Sep 2008 09:16:31 GMT

Grilled Amberjack with Crabmeat
and Hollandaise Sauce

2 - 8 oz. pieces of Amberjack
4 oz. crabmeat
4 oz. Hollandaise sauce

HollandaiseSauce:

3 egg yolks
5 oz. clarified butter
Juice of 1 lemon
Pinch of cayenne butter
Salt
Dash of hot sauce

Combine all ingredients in bowl, except butter. Whisk egg mixture over low heat. When creamy, slowly add butter to mixture. Grill fish for approximately 5 minutes on each side. Top with crab and hollandaise. Serves 2.

Have a problem with fresh fried Okra?

Tuna Man — Sun, 21 Sep 2008 17:54:20 GMT

If you have a problem of the Okra sticking together when frying, try this.

In a bowl of cut up fresh Okra..add a teaspoon...yes a teaspoon of milk. Mix well then batter with corn meal, flour or a combination of both. Now fry....it shouldn't stick all together.

Cilantro Garlic Butter

Hydro Therapy 2 — Fri, 19 Sep 2008 10:40:51 GMT

Cilantro Garlic Butter

1 lime, cut into wedges
salt and pepper to taste
3 cloves garlic, coarsely chopped
1/2 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons butter
1 tablespoon olive oil

Heat the oil in a skillet over medium heat. Add the garlic; cook and stir just until fragrant, about 2 minutes. Stir in the butter, remaining lime juice and cilantro.

Serve fish with the cilantro butter sauce.

Southwestern Fish Taco Salad

Hydro Therapy 2 — Fri, 12 Sep 2008 17:10:49 GMT

Southwestern Fish Taco Salad

1/2 cup OLD BAY Tartar Sauce
1/2 cup salsa, prepared
vegetable oil (for frying)
1 pound cod or Pollock fillets, cut into serving-size pieces
3/4 cup McCormick Fish Fry Seafood Fry Mix
1 teaspoon OLD BAY with Garlic & Herb Seasoning or OLD BAY Seasoning
1 bag (10 ounces) mixed salad greens
2 tomatoes, chopped
2 avocados, peeled and thinly sliced

Dressing: Blend tartar sauce and salsa. Refrigerate until ready to serve with salad.

Pour oil into large skillet, filling no more than 1/3 full. Heat on medium-high to 375° F. Coat and fry fish with Fish Fry Mix, as directed on package. Cool slightly.
Sprinkle with OLD BAY.

Toss salad greens, tomatoes and avocados in large bowl. Divide among serving plates. Top with tasty fried fish and serve with saucy dressing.

Cheese Grits

joelarbear — Mon, 28 Apr 2008 17:43:09 GMT

Every time someone mentions frying up some fish they always recommend serving them with cheese grits. It's been way too long since I've had some good old cheese grits. Anyone got a good recipe?

Smokin' Chicks

JohniusMaximus — Sun, 31 Aug 2008 13:49:43 GMT

Well I can't remember actual amounts but the brine consisted of apple juice, salt, brown sugar, peppercorns, orange peels, cloves, and thyme. The chickens brined in that for about 8 hours and then got 4 hours of apple wood smoke before being crisped up in the oven for about 10 minutes. Best yard bird I've ever had.

Brine:

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/brine.jpg[/IMG]

Smoker at work:

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/smoke.jpg[/IMG]

Done:

[IMG]http://i53.photobucket.com/albums/g64/JohniusMaximus/done.jpg[/IMG]

grouper Filet

Hydro Therapy 2 — Fri, 12 Sep 2008 17:12:58 GMT

grouper Filet

8 oz. filet of grouper
2 oz. shrimp
1 oz. clarified butter
1 oz. sherry wine
2 oz. reduced heavy cream (basic white sauce)
1/2 oz. shredded cheddar cheese
1/2 oz. shredded parmesan cheese
1/2 oz. chopped green onion
1/4 oz. diced red pepper
Pinch of garlic
Salt and pepper to taste
Sprinkle of paprika for color

Season grouper with salt and pepper and coat with olive oil. Broil or grill
until done. Saute shrimp in butter, garlic and sherry. When done, add cheeses
, onion, peppers and cream sauce. Bring back to boil and reduce. Put grouper
on plate and pour sauce over top.

Redfish Riviera's Recipe of the Month

Redfish Riviera — Thu, 11 Sep 2008 12:58:12 GMT

Redfish Riviera’s Recipe of the Month - September

Posted September 1, 2008 @ 8:00 am by steve, Filed under: Recipe's

Redfish on the Halfshell
Ingredients

• 1 Redfish
• onion powder
• fresh garlic
• salt and pepper
• one strong beer
• 1/4 stick of butter
• one tablespoon of wostershire
• one crushed garlic clove
• one teaspoon of Caribbean jerk (this is a spice in the spice rack at the grocery store)

Start with a fresh caught redfish. Fillet the redfish leaving the skin and scales on. Lay the redfish fillet skin side down. Sprinkle on the flesh, onion power, fresh garlic, salt and pepper. Rub these in with your fingers. Place redfish in the fridge for 1 to 2 hours. Just before taking the redfish out of the fridge, take a sauce pan and add beer, butter, wostershire, garlic clove, Caribbean jerk, and a little pepper. Get the grill hot. Oil the skin side of the fish. Place fish on grill skin side down. Baste the flesh with the mixture in the saucepan every 10 minutes. The redfish should take from 30 to 45 minutes to cook on low to med heat. The skin will curl up keeping most of the basting mixture on the meat, keeping it very moist. When its time to remove the redfish from the grill most of the scales will stay on the grill.

Redfish Riviera CEO