Addictive Fishing Forum / Addictive Fishing / Recipes

Feeling a bit Southern...

Vlap — Sun, 21 Feb 2010 19:25:02 GMT

Wanting a healthy dinner and craving a dish I do not often cook (Cheese Grits) I looked for an idea. I came across a recipe for Cheese Grits and Greens. Grits aren’t just for breakfast, they can be a great addition to many dinners.

Cheese Grits and Greens

1 lb. mixed greens, such as dandelion, mustard and collard greens, trimmed and well rinsed
1 Tbs. vegetable oil
8 (or more) cloves garlic, minced
1 cup grits
8 oz. shredded low-fat cheddar cheese
Salt and freshly ground black pepper to taste
Cajun seasoning to taste
Directions
Chop greens coarsely, and, with water still clinging to leaves, put in large pot.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Greens%20n%20Grits/IMGP0951.jpg[/img]

Steam over medium heat until wilted—a few minutes. Remove from heat, drain, and, when cool enough to handle, press greens to remove excess water.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Greens%20n%20Grits/IMGP0953.jpg[/img]

Meanwhile, heat oil in large saucepan over medium heat. Cook garlic 2 to 3 minutes, or until fragrant.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Greens%20n%20Grits/IMGP0950.jpg[/img]

Add grits, and cook according to package directions. Stir in shredded cheese, salt and pepper, and continue stirring until cheese is melted throughout.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Greens%20n%20Grits/IMGP0954.jpg[/img]

To serve, divide greens among 4 plates, and spoon grits mixture over top. Sprinkle with Cajun seasoning.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Greens%20n%20Grits/IMGP0956.jpg[/img]

Although this is a dinner recipe I bet the leftovers for breakfast will be great with a fried egg on top. :)

Thanks A Lot Vlap and CooKnFish

FishinNut — Fri, 19 Feb 2010 12:55:34 GMT

I haven't looked in this thread for long long time and having just spent an hour or so reading these recipes, well, I don't think I'll ever be able to return. Your food preparation and finished product pictures got me so hungry, well, I ate my computer monitor. Couldn't help it. It's gone. Yup. Gone. And you two are to blame. But, none the less, keep posting pictures for everyone else to see because you two are some of the best. I also want to extend this compliment to all the other folks that posted their recipes too! I just have one thing to say: Don't come in here if you're hungry!:w00t:

Smoking the Thanksgiving Fattie

Vlap — Thu, 26 Nov 2009 03:51:30 GMT

The sauce in the works.
2 bags of Fresh Cranberries, 2 cups water, 2 cups sugar, 1 VERY large table spoon Smitties rub (Thanks RichT).
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0779.jpg[/img]

Let it cook down.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0783.jpg[/img]

and just a lil more
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0788.jpg[/img]

Some serious good sauce which will be a part of the Thanksgiving fattie.

Rolled out 2 lbs of turkey and hot sausage.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0789.jpg[/img]

Filled it with Spicy Cranberry sauce, Stuffing and a bit of gravy.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0790.jpg[/img]

Rolled it up tight.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Thanksgiving%20Fattie%2009/IMGP0792.jpg[/img]

Will go in the smoker later with 3 racks of ribs.

Deeeeeang, That was tasty!!!

Vlap — Tue, 15 Dec 2009 17:06:02 GMT

Artichoke & White Bean Soup

Pureed artichokes and beans become luxuriously rich and creamy in this quick and simple soup. Make it a meal: Garlic-Tomato Toasts and a simple salad turn this blender soup into a tasty dinner.

Ingredients
• 1 14-ounce can artichoke hearts, drained
• 1 15-ounce can cannellini beans,rinsed
• 1 garlic clove,minced
• 1 teaspoon extra-virgin olive oil
• 1 14-ounce can reduced-sodium chicken broth
• Salt & freshly ground pepper to taste
• Chopped fresh mint for garnish
• Fat-free croutons, for garnish
Preparation
1. Puree artichokes and beans in a food processor.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0836.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0837.jpg[/IMG]

Instead of sauteing the garlic I just added it to the puree. The result was a strong garlic flavor :D
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0838.jpg[/IMG]

Before step 2 I also strained the puree making the puree silky smooth.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0839.jpg[/IMG]

The result was a reduction in fiber from the artichokes.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0840.jpg[/IMG]

2. Heat oil in a saucepan over medium heat. Add garlic and sauté until fragrant. Add the puree and broth and heat through. Season with salt and pepper. Garnish with mint and croutons.

Garlic-Tomato Toasts

Pan con tomate, a classic Catalan tapa, is delicious alongside most soups or stews. Or serve with thinly sliced prosciutto and Manchego cheese for a tasty appetizer.
2 servings | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
• 2 slices whole-wheat country bread
• 1 small clove garlic, cut in half
• 1/2 teaspoon extra-virgin olive oil
• 1 small plum tomato, cut in half
• Kosher salt & coarsely ground pepper, to taste
Preparation
1. Grill or toast bread. Rub one side of the toasted bread with the cut-side of a garlic clove half and drizzle with extra-virgin olive oil. Rub with the cut-side of a tomato half. Sprinkle with kosher salt and coarsely ground pepper.

I brushed with a little oil prior to broiling. I like the taste and color I get this way.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0841.jpg[/IMG]

Tomato and garlic ready to rub on the toast.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0842.jpg[/IMG]

Once the garlic is rubbed on I added a light drizzle of Olive Oil and sprinkled with a bit of Black Sea Salt.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0843.jpg[/IMG]

The plated soup ready to eat. Just added a slight drizzle of olive oil on top of the soup.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0844.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Artichoke%20and%20White%20Bean%20Soup/IMGP0845.jpg[/IMG]

An excellent meal and I was impressed how much flavor the bread gets from the tomato and garlic. Damn that was good!!!

The best Blackning seasoning

Fishin Addict — Thu, 10 Dec 2009 11:36:31 GMT

If your blackening any kind turn your heat up high in a flat skillet pan rub butter on tyour fish throw on some Zatarans Blackening seasoning its the best by far...each side 1.5 mins or until blackend-cooked

Grilled Spanish Mackerel

Vlap — Tue, 13 Oct 2009 06:24:34 GMT

The remaining fillets were grilled yesterday for a fine meal shared with the family.
First the fillets were marinated in oil, soy sauce, and worcestershire sauce. A coating of homemade creole seasoning finished the seasoning.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/DSC00048.jpg[/img]

They were grilled over a hot fire and took on a very nice "blackened" flavor.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/DSC00049.jpg[/img]

The side dish was a tasty corn pudding cooked in roasted acorn squash.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/DSC00051.jpg[/img]

To finish the meal we had roasted pears. the pears were sprinkled with brown sugar and walnuts prior to roasting then hot out of the oven a small scoop of healthy choice vanilla ice cream.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/DSC00052.jpg[/img]

White Chili

Vlap — Mon, 02 Nov 2009 10:51:02 GMT

White Chili

This fragrant "white" chili is an unusual, delicious alternative to traditional tomato-based chilis. Serve with lime wedges and a dollop of sour cream or a sprinkling of cheese.

Ingredients
• 1 tablespoon canola oil
• 1 1/2 cups chopped onion
• 2 4-ounce cans chopped green chiles
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/8-1/4 teaspoon cayenne pepper
• 3 15-ounce cans great northern beans, rinsed
• 4 cups reduced-sodium chicken broth
• 4 cups diced cooked skinless turkey, or chicken
• 2 tablespoons cider vinegar
________________________________________
Preparation
1. Heat oil in a large pot or Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes.
[img]http://i208.photobucket.com/albums/bb172/Vlap/White%20Chili/IMGP0728.jpg[/img]

Stir in chiles, oregano, cumin and cayenne. Cook, stirring occasionally, for 5 minutes. Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes.
[img]http://i208.photobucket.com/albums/bb172/Vlap/White%20Chili/IMGP0730.jpg[/img]

Add turkey (or chicken) and vinegar; cook for 5 minutes more. Serve.
[img]http://i208.photobucket.com/albums/bb172/Vlap/White%20Chili/IMGP0729.jpg[/img]

[img]http://i208.photobucket.com/albums/bb172/Vlap/White%20Chili/IMGP0735.jpg[/img]

The finished dish. I served over rice with a good couple dash's of Chipotle Tabasco.

[img]http://i208.photobucket.com/albums/bb172/Vlap/White%20Chili/IMGP0738.jpg[/img]

Ribs & Fish

Vlap — Tue, 13 Oct 2009 06:31:00 GMT

Cooked up some of the Mackerel filets yesterday.

First I gave em a bit of Worcestershire Sauce and Creole Seasoning.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0710.jpg[/img]

Then into the smoker with em.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0711.jpg[/img]

Meanwhile I got some ribs rubbed down and ready. Into the smoker with em to.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0712.jpg[/img]

The fish came out when I felt it was just overcooked. I like it to be so for use in dips.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0714.jpg[/img]

After 3 hours the Ribs got wrapped in foil. Added a good splash of seasoned vinegar.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0713.jpg[/img]

2 hours later the ribs were unwrapped and brushed with a lil bbq sauce.
Back into the smoker.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0715.jpg[/img]

[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0716.jpg[/img]

When they felt right I took em out and sliced. Very tender and very good. I like the smoke Cherry provides.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Ribs%20n%20Fish%20Oct%2011%2009/IMGP0717.jpg[/img]

Daytona 500 Smoke.

Vlap — Mon, 16 Feb 2009 05:27:12 GMT

Yesterdays lineup: 1 7lb Butt(already smoking) 2 dozen abt's and smoked baked beans.

1st update. Got the thin blue going.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0230.jpg[/img]

Added meat.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0229.jpg[/img]

3 hours in and looking good. Basting with whiskey and cider vinegar.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0232.jpg[/img]

5 hour point. Finally plateau'd at 165 and dropped to 160. Now holding at 163.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0235.jpg[/img]

Prepping the beans and abt's.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0237.jpg[/img]

Ready to cook.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0238.jpg[/img]

Wrapping the butt. Its at 194 now and will soon be pulled and rested.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0239.jpg[/img]

Beans are on!
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0240.jpg[/img]

ABT's are cooked! A lil over but still very tasty!
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0243.jpg[/img]

Pork so tender it can be pulled with a plastic fork.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0244.jpg[/img]

The line up.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0245.jpg[/img]

A final plate...
[img]http://i208.photobucket.com/albums/bb172/Vlap/Daytona%20500%2009%20smoke/IMGP0247.jpg[/img]

Excellent meal in honor of a mediocre race...

I caught my first Mahi!

Vlap — Sun, 04 Oct 2009 15:47:19 GMT

and cooked it today. Actually I caught my first 2 Mahi ever! Thanks Geoff for the invite!

Mahi was marinated in lime, Tabasco and molasses, (Wierd combo I know but it works). A salsa was made with pineapple, papaya, red onion, jalapeno, and a bit of lime. Mahi was grilled along side chiles, leeks and limes. Finally some coconut basmati rice was thrown in to complete the meal.

[img]http://i208.photobucket.com/albums/bb172/Vlap/Mahi%20Mahi%20Dinner/DSC00042.jpg[/img]

[img]http://i208.photobucket.com/albums/bb172/Vlap/Mahi%20Mahi%20Dinner/DSC00047.jpg[/img]

delicious deep fried cajun redfish

irl jeff — Fri, 11 Sep 2009 00:24:49 GMT

after me and my brother in law got done fishing we got to work on filleting them trout and the red. i came back 3 hours later and went thru my sisters pantry of spices and nic nacs to find cajun seasoning. lol. i set up 3 bowls, one with flour, one milk, and the other breading. i dumped cajun seasoning into the breading and stirred it all up. place the fillets in the flour and then the milk then breading and drop into the fryer. it take about 5 minutes max to b ready to serve. i learned it from playing with chicken and making calimari at work. im a itailian chef in psj. this was a awesome meal with all the fixings and easy. try it out.

Honey-lime glazed Snook

roller24 — Tue, 08 Sep 2009 17:39:26 GMT

what you need:
rosemary
garlic
soy sauce
ginger
honey
lime juice
cayenne pepper
one spring onion chopped
sesame or olive oil
rice
snook
hot grill

what you do:
depending on how many portions lay the snook out in a shallow pan.
generously cover with lime juice and honey, and drizzle a little oil. sesame would be nice.
sprinkle on cayenne to your liking. then add some chopped garlic. roll the snook around in the marinade and then allow to sit for at least 30 minutes.
now would be the ideal time to start the rice, and the grill should be lit as well.

Take the snook out of the marinade and place the marinade in a pan add 2 shakes of soy sauce or so , some ginger, and reduce it to a syrup like glaze. grilling the fish at the same time.
After turning the fish over, coat with the glaze, close grill and finish cooking.
save any glaze, and place the cooked fish on top of the glaze to settle, about 2 minutes.
serve with the rice and offer extra glaze as a sauce.
This dish was inspired by the state of florida, i used local honey, rosemary, key limes, and fresh caught snook during the mullet run. the recipe is my own.

[img]http://www.addictivefishing.com/forum/Attachment927.aspx[/img]
[img]http://www.addictivefishing.com/forum/Attachment928.aspx[/img]

A few chickens and a new smoker.

Vlap — Tue, 02 Sep 2008 06:48:03 GMT

Saturday I picked up my new smoker and Monday I got the smoker going.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0966.jpg[/img]

Once up to temp I threw a couple chickens in. One with a herb, salt, and pepper rub. The other had a nice bbq rub.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0967.jpg[/img]

Soon the thin blue was rolling and I found this smoker held a very steady temperature. Very nice.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0969.jpg[/img]

Hours later the chickens were looking good!
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0971.jpg[/img]

Stripped some corn of its silk, rubbed with butter and seasoned with salt and pepper.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0973.jpg[/img]

The chicken came out nice and the legs pulled off easy.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0975-1.jpg[/img]

The final plate. Smoked chicken and corn on the cob. Add in a kale/mushroom saute and a tasty meal was had.
[img]http://i208.photobucket.com/albums/bb172/Vlap/sept%201%202008%201st%20smoke%20in%20cr%20pro/HPIM0976-1.jpg[/img]

Jerk Chicken Wings

Vlap — Sun, 28 Jun 2009 05:02:55 GMT

Jerk Chicken Wings
________________________________________
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 scallions (green and white parts) chopped
10 dried habaneros cut in half
(if no habs use 20 jalapenos instead)
2 fresh jalapenos coarsely chopped
1/2 cup distilled white vinegar
1/4 cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
1/4 teaspoon garlic powder

Place all ingredients into a blender and pulse until all is blended well but not completely pureed.
Place chicken wings into a gallon ziplock bag and pour in jerk marinade. Put in fridge for 24 hrs turning at least 4 times.When time to cook, remove wings from fridge about an hour before they hit the grill. Soak applewood chips in water for 1/2 hr.Drain and then place wood chips into a smoker box in a preheated grill.You’ll want to keep the grill (gas or charcoal) at a med to low heat. However have the smoker box over high heat in one section of the grill.

Grill wings until done, turning wings often so that they don't char.

The ingredients
[img]http://i208.photobucket.com/albums/bb172/Vlap/Jerk%20Chicken%20Wings/IMGP0473.jpg[/img]

Wings marinating.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Jerk%20Chicken%20Wings/IMGP0475.jpg[/img]

Watermelon Rind Pickles

Vlap — Sun, 09 Aug 2009 06:41:01 GMT

Using a slightly modified version of Rowdy Rays recipe:
This is based on how many quart jars you are going to can. So may have to guess by how much brine you make.

Trim all pink and skin off the rind. Cut into 1-2 inch pieces. Soak 8-10 hours or overnight in salt brine. Make enough to cover the rind.

Brine:

2 cups water
1/4 cup salt

Rinse and mix per quart, in large kettle:

1 cup cider vinegar(I increased this to 3 cups. The syrup felt too thick to me and the joy of pickling was similar but higher vinegar to sugar ratio)
2 cups sugar
1 tsp whole cloves
1 large stick cinnammon

Add rind and boil for 20 - 30 minutes. Put in sterile pint or quart jars, covering completely with liquid. Seal. Let sit for about a week.

Note: Mom always added food coloring. Usually green, but red can be used too. Dad says she never measured, just a few drops. Whatever looked good.
________________________________________________________________

Brine:

2 cups water
1/4 cup salt
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/watermelon%20Rind%20Pickles/IMGP0587.jpg[/IMG]

Rinse and mix per quart, in large kettle:

1 cup cider vinegar(I increased this to 3 cups. The syrup felt too thick to me and the joy of pickling was similar but higher vinegar to sugar ratio)
2 cups sugar
1 tsp whole cloves
1 large stick cinnammon
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/watermelon%20Rind%20Pickles/IMGP0589.jpg[/IMG]

Add rind and boil for 20 - 30 minutes.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/watermelon%20Rind%20Pickles/IMGP0590.jpg[/IMG]

Put in sterile pint or quart jars, covering completely with liquid. Seal. Let sit for about a week.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/watermelon%20Rind%20Pickles/IMGP0591.jpg[/IMG]

Once the lid is on turn the jar over for 10 minutes or till cool. You may find the lids get loose as the vacuum increases. Also if you have a teaball or cheesecloth to enclose the spices in I would recommend doing so. Will make it easier to remove spices before jarring.

In one week the taste test will occur. ;D

Any good redfish recopies ?

redrunner33 — Mon, 09 Jun 2008 18:46:45 GMT

All i had in a cookbook was 2 redfish recopies and they didn't sound that hot. Any sugestions ?

Mogan Wings!!!

Vlap — Mon, 13 Apr 2009 10:17:29 GMT

Marinated some wings in Stubbs Marinade all day. 40 minutes before the show I coated them with a bbq rub and threw them into a 350 degree oven. 40 minutes later I was watching the second episode of Addictive Fishing and munching on some serious good wings and jamming to the new music. Love it!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mogan%20Wings/IMGP0344.jpg[/IMG]

Eating it up both the wings and the fish Blair was catching.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mogan%20Wings/IMGP0341.jpg[/IMG]

Shows done and so are the wings! Like they say all good things...
But there is always next week :D
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mogan%20Wings/IMGP0346.jpg[/IMG]

Smoked Sausage Gravy w/ Biscuits and Eggs

Vlap — Sat, 27 Jun 2009 07:13:12 GMT

Gave a pound of Jimmy Dean Sausage (hot) a quick smoke to impart flavor and then made a gravy that vaguely echoes this one. (doubled)

BISCUITS AND SAUSAGE GRAVY

1/2 lb. pork sausage
3 tbsp. flour
2 c. warm milk
1 batch of biscuits (hot)

In a frying pan, brown sausage completely, drain grease. Add 3 tablespoons flour, stir quickly. Add warm milk - stir constantly until thick. Remove from heat. Serve over split biscuits - pepper to taste.

I also added salt and red pepper flakes.

The biscuits:
Ingredients

* 2 cups flour
* 4 teaspoons baking powder
* 1/4 teaspoon baking soda
* 3/4 teaspoon salt
* 2 tablespoons butter
* 2 tablespoons shortening
* 1 cup buttermilk, chilled

Directions

Preheat oven to 450 degrees.

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.)

Bake until biscuits are tall and light gold on top, 15 to 20 minutes.

The eggs were lightly fried on the stove top and finished under the broiler.

Darn Tasty!!!!

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Smoked%20Sausage%20Gravy%20w%20bisquits%20and%20eggs/IMGP0471.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Smoked%20Sausage%20Gravy%20w%20bisquits%20and%20eggs/IMGP0472.jpg[/IMG]

Mothers Day Grillin

Vlap — Mon, 11 May 2009 12:17:55 GMT

Menu was grilled Scallops, Spinach stuffed Artichoke bottoms and good marinated Olives.

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mothers%20Day%2009/DSC00032.jpg[/IMG]

Grilled Scallops
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mothers%20Day%2009/DSC00028.jpg[/IMG]

Artichoke bottoms stuffed with Spinach, Leeks, Garlic and Feta.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Mothers%20Day%2009/DSC00027.jpg[/IMG]

Herbed Scallop Kebabs
Makes 4 servings
Ingredients
3 tablespoons lemon juice
1 ½ tablespoons chopped fresh thyme
2 teaspoons extra-virgin olive oil
2 teaspoons freshly grated lemon zest
1 teaspoon freshly ground pepper
¼ teaspoon salt, or to taste
1 ¼ pounds sea scallops, trimmed
1 lemon, cut into 8 wedges

1. Preheat grill to medium-high. Place a fine-mesh nonstick grill topper on grill to heat.
2. Whisk lemon juice, thyme, oil, lemon zest, pepper and salt in a small bowl.
3. Toss scallops with 2 tablespoons of the lemon mixture; reserve the remaining mixture for basting the kebabs. Thread the scallops and the lemon wedges onto four 10-inch-long skewers (see Tip), placing 6 to 7 scallops and 2 lemon wedges on each skewer.
4. Lightly oil the grill rack (see Tip). Cook the kebabs, turning from time to time and basting with the reserved lemon mixture, until the scallops are opaque in the center, 8 to 12 minutes. Serve immediately.

Spinach-Stuffed Artichoke Bottoms

2 Tbs. olive oil, divided
1 large leek, white and pale green part finely chopped (1 cup)
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced (2 tsp.)
1 cup reduced-fat crumbled feta cheese
2 14-oz. cans artichoke bottoms, rinsed and drained, or 8 steamed fresh artichoke bottoms
2 Roma tomatoes, thinly sliced
2 Tbs. dried oregano
1/3 to 1/2 cup breadcrumbs

Directions

1. Heat 1 Tbs. oil in skillet over medium heat. Add leek, and sauté 5 minutes, or until translucent and soft. Stir in spinach and garlic, and cook 3 minutes, or until most of liquid has evaporated. Remove from heat, and stir in feta until smooth. Season with salt and pepper. Cool 10 minutes, or until easy to handle.
2. Preheat oven to 350°F. Coat baking sheet with cooking spray, and place artichoke bottoms on baking sheet. Fill each artichoke bottom with spinach mixture (amount will depend on size of artichoke bottoms), and top with tomato slice. Sprinkle each tomato slice with salt, pepper, and oregano, then with breadcrumbs. Drizzle with remaining olive oil. Bake 25 to 30 minutes, or until breadcrumbs are browned and crispy.

Seared Salmon

FreeflowFisher — Fri, 03 Apr 2009 18:14:09 GMT

Heres a technique I like to use with salmon.
I get my pan smokin hot and add enough oil to coat the bottom.
Season salmon with salt and pepper. do not put oil on salmon.
Gently set fish into pan (do not use non stick) and sear for about 2 minutes.
Place pan into a preheated 400 degree oven.
Cook for about 8 min.
Since you never turn the fish, the bottom gets a nice crust while the top stays moist and tender because it hasnt touched the pan.
Serve seared side up. Top as you wish. I like fresh pico de gallo.

Tomato Basil Chicken

fish4reds — Wed, 06 May 2009 17:03:11 GMT

It is what it is.....Tomato Basil Chicken.:P

Fired up the smoker over the weekend and tossed some drums on and let er' eat.

No fancy recipe or anything just some Wish Bone Tomato Basil Marinade and some added extras.

They turned out great;)......

[IMG]http://i258.photobucket.com/albums/hh243/fish4reds/smoke/TomatoBasilChicken001.jpg[/IMG]

http://i258.photobucket.com/albums/hh243/fish4reds/smoke/TomatoBasilChicken001.jpg

Spanish Mackerel

redrunner33 — Tue, 20 Mar 2007 21:02:56 GMT

I've never had mackerel before and was looking for some good recopies. Also, before cooking, do I leave the skin on or not??? Thanks for any tips!

The last of our cobia

Trice — Sat, 18 Apr 2009 05:26:41 GMT

First dredged cobia in flour then sauteed in olive oil and pat of butter. Once cobia was browned, squeeze lemon over it as well as a drizzle of honey. Salt & pepper to taste. Served with rosemary lemon angel hair pasta and steamed broccoli. Yum! Hate to see the cobia go but enjoyed the plentiful bounty while we had it! Thanks Blair and crew, oh, and Capt. Jim Ross (this was the cobia from AF's episode, "Cobialicious."
[img]http://www.addictivefishing.com/forum/Attachment873.aspx[/img]

Smokey Spicey Pasta

Vlap — Fri, 03 Apr 2009 07:59:40 GMT

[img]http://i208.photobucket.com/albums/bb172/Vlap/IMGP0309.jpg[/img]

A great recipe! Quick and easy to make. Very filling. I added extra adobo sauce to the recipe which adds more heat and smoke.

Smoky Penne with Corn and Cherry Tomatoes

Ingredient List

Serves 4

12 oz. penne pasta
1 chile from 4-oz. can chipotle peppers in adobo sauce
2 Tbs. olive oil, divided
2 cloves garlic, minced (about 2 tsp.)
1 4-oz. log goat cheese, plus more for crumbling, if desired
1/3 cup chopped cilantro
2 cups halved cherry tomatoes
2 cups fresh or frozen corn kernels

Directions

1. Cook pasta according to package directions.
2. Meanwhile, remove seeds from chipotle chile and finely chop. Heat 1 Tbs. oil in skillet over medium-low heat. Add chile and garlic, and sauté 1 minute, or until fragrant. Stir in goat cheese and 13 cup water, and cook 2 to 3 minutes, or until smooth sauce forms, stirring constantly. Simmer 2 minutes more, then remove from heat and add cilantro and remaining 1 Tbs. olive oil.
3. Drain pasta, and return to pot. Add tomatoes, corn and cheese sauce. Season to taste with salt and pepper, and transfer to warm serving bowl. Toss in extra goat cheese crumbles, if desired.

Nutritional Information

Per SERVING Calories 527, Protein 19g, Total fat 15g, Saturated fat 5g, Carbs 79g, Cholesterol 13mg, Sodium 411mg, Fiber 4g, Sugars 8g

The ultimate Breakfast Fattie

CooKnFish — Sun, 13 Jul 2008 11:22:39 GMT

It's a breakfast sausage, so why not stuff it with Breakfast?

Eggs, grits & cheese.
[img]http://i73.photobucket.com/albums/i231/CooKnFish/Food/breakfastfattie1.jpg[/img]

Rolled into the perfect log.
[img]http://i73.photobucket.com/albums/i231/CooKnFish/Food/breakfastfattie2.jpg[/img]

Smoked 'til done and sliced for serving.
[img]http://i73.photobucket.com/albums/i231/CooKnFish/Food/breakfastfattie3.jpg[/img]

Don't forget to top it with a little sausage gravy!
[img]http://i73.photobucket.com/albums/i231/CooKnFish/Food/breakfastfattie4.jpg[/img]

American style Pizza part 2

Vlap — Thu, 08 Jan 2009 07:18:47 GMT

I went to a very basic dough. I am typing it from memory though. I will check it once I get home.

Dough

Ingredients:
3 1/2 cups flour
2 cup warm water
2 teaspoons yeast
1 tablespoon olive oil
1 tablespoon salt

Mix yeast with a little warm water. Add some flour to make a thick mixture. Let sit for 30 min till very bubbly and active.

Sift your flour and add to a mixer bowl. Add the salt. Add in the yeast mixture and start mixer on low. Slowly add your water till all is incorporated. Continue to mix until a smooth ball is formed and dough is not sticky. Add flour if needed.

Once ready turn out onto a surface dusted with flour. Work into a ball and place in an oiled bowl. Cover with a clean cloth and let rise 2 hours.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00007.jpg[/img]

Punch down and let rise again. Once ready cut into 2 or more equal portions.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00008.jpg[/img]

Flatten the ball and then with the dough hanging over your knuckles and the edge under your thumb let the dough stretch while rotating the dough.
You can use your hands to stretch the middle as well.

Once you have a flattened disk drizzle with a little olive oil and spread some crushed tomatoes on it.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00009.jpg[/img]

Tear some mozzarella balls apart and place sparingly on the pizza.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00010.jpg[/img]

Place your topping on as well.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00011.jpg[/img]

Bake at 500+ (as hot as possible) until the cheese is melted and bubbly. The crust should have some charred spots on it as well.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00012.jpg[/img]

A side profile of the slice.
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00013.jpg[/img]

The bottom of the slice. (Known in the pizza world as an upskirt shot)
[img]http://i208.photobucket.com/albums/bb172/Vlap/Pizza%20Jan%207%2009/DSC00014.jpg[/img]

The bottom didn't get the color I wanted since I forgot to pre-heat the oven early enough. I used the same toppings since I am trying to get my dough methods down.

The other ball of dough is in the fridge right now and hopefully developing some good flavor for 1 more try tonight.

New Twist On Breaded Fish

sailfish1 — Thu, 08 Jan 2009 03:58:39 GMT

Vlap, I'm sure you probably know this secret being the chef you are...

Everyone has their little secret to breading fish but the last one I tried was unreal. If you like Pistachios, try shelling them and grinding them up in a food processer and substitute bread crumbs or what ever you use and cook the way you cook breaded fish. Tried it on Dolphin and it was awesome!

American style Pizza

Vlap — Wed, 07 Jan 2009 06:25:16 GMT

Been playing around with different recipes for the dough. Getting good results and hopefully will get better.

Dough

Ingredients:
3 1/2 cups flour
1 cup warm water
1 packet yeast
2 tablespoons honey
1/4 cup olive oil
1/2 teaspoon salt

Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix by and hand (or any other method) until well blended. Add the yeast and mix some more. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.

Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise.

After about 45 minutes the dough should have about doubled in size. Show it who's boss and punch it down. That's right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours.

Sauce

16 oz. Organic Crushed Tomatos
Italian Herbs to taste
Salt and pepper to taste.
Splash of balsamic vinegar.

Toppings your choice.
I had sliced chiorzo.
REAL mozzarella packed in water.

I baked at around 550 until done.

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Pizza/DSC00005.jpg[/IMG]

[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Pizza/DSC00006.jpg[/IMG]

Pastrami and swiss on rye any one?

Vlap — Mon, 05 Jan 2009 04:49:34 GMT

This morning I soaked my corned beef and changed the water several times.
I applied a rub of cracked black pepper and juniper berries. (Didn't have any corriander)
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami001.jpg[/IMG]

Once the smoker was up to temp I got the pastrami which I guess it is now on.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami002.jpg[/IMG]

Goto love these cooking environments!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami.jpg[/IMG]

After a good smoke and a bath in some good gin...

[img]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami003.jpg[/img]

The sliced product!
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami006.jpg[/IMG]

Loaded sandwich with Rye, swiss, spicy brown mustard. Added in some german potato salad and a nice salad.
[IMG]http://i208.photobucket.com/albums/bb172/Vlap/Jan%2009%20Corned%20beef%20brisket/pastrami008.jpg[/IMG]

you may now keep the bluefish and jack crevalle

roller24 — Mon, 20 Oct 2008 11:17:25 GMT

I run across alot of people who throw back the blues and jacks.

next time you land one put it in the cooler,

fillet it removing all bones

boil it in lightly salted water

remove dark meat line from spinal meat.

chill

two recipes for you

fish salad. fish cakes

fish salad

dice up some celery and pickles and/or peppers

add to cold fish meat and toss in mayo until desired consistency is reached.

season to taste with salt and pepper

this will be better than any canned tuna salad you have ever eaten.

Fish Cakes

buy a can of OLD BAY

follow the crab cake recipe, substituting fish meat.

delicious, I assure you.

Not for the Health Minded..Chicken Fried Bacon !

FlatsKracker — Sun, 28 Dec 2008 11:07:11 GMT

As seems to be a tradition anymore , it was Christmas with the Crackers ! But this time I decided I was not gonna follow tradition, and have a Christmas dinner that any redneck would appreciate.;)

The menu consisted of smoked ribs,collard greens, and for the best in redneck entertainment, a tantalizing tidbit I call Chicken Fried Bacon, which I now realize future servings will be served up with a fresh bowl of sausgae gravy for dippin !

The recipe is pretty self expalnitory, some thick sliced bacon from the meat market, a few eggs, buttermilk, flour,salt ,pepper and everglads seasoning. OH and a big Ol Pot of boiling grease !:w00t::D

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008388.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008390.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008392.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008394.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008400.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008398.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008402.jpg[/IMG]

[IMG]http://i221.photobucket.com/albums/dd133/ltcochran/general%20stuff/christmas2008404.jpg[/IMG]

Snook recipes

midnightrider17 — Wed, 01 Oct 2008 16:51:08 GMT

I need some ideas for cooking my snook.
i have 2, 20"long 7"wide 1 1/2"thick fillets in my freezer i cut them in half so i have 4 chunks. i want to try a different recipe for each piece.
so any recipes you guys have please share :D

Indian Candy

Tommygunn — Sat, 11 Oct 2008 12:48:16 GMT

I recently went to Seattle on business and had a chance to try some some smoked salmon jerky and thought I would give it a try at home.

I brined wild salmon, farm raised salmon, and some red fish in the following:

1/2 Gallon of Water

1 Cup Pickling Salt

2 pounds of the darkest, heavy-molasses type Brown Sugar

1 Cup real Maple Syrup

After brining picture:

Finished product:

Smoked 6 hours using cherry and alder wood, basted with honey/water mixture half way through.

Coconut Crusted Snook .....

GladesGhost — Sun, 20 Jan 2008 17:21:50 GMT

My wife and I had some Snook in the freezer and I said (after seeing in a book or TV) let's make some Coconut Crusted Snook with some Mango Chutney!. We never have done this before so we tried it out. Got us some coconut in a bag, mango's in a jar and some beer batter from Publix. Also having never made Chutney we relied on good ole Emeril and the Food Network for a way to make it.

We were pleasantly surprised with the results and of course with the refining of some fresh ingredients like the Mango I am sure it would be even better next time.

Last Sunday it was Stone Crabs! What a great place we live in! Good Ole Florida!

GladesGhost

"It only takes one"

Fettuccine with Swiss Chard, Garlic and Parmesan

Vlap — Wed, 01 Oct 2008 09:29:21 GMT

Fettuccine with Swiss Chard, Garlic and Parmesan

Preparation time 15 minutes
Cooking time 15 minutes

Ingredients
3/4 lb. fettuccine
1 tablespoon olive oil
1 large onion, chopped
salt to taste
freshly ground black pepper
2 cloves garlic, finely minced
2 lbs. Swiss chard, washed
a pinch of nutmeg
2 tablespoons low-fat sour cream
1/4 cup Parmesan cheese

Cooking Instructions
[b]1. [/b]Place a large pot of water on to boil. Add the fettuccine and cook about 12 minutes until al dente. Drain.

[b]2.[/b] Meanwhile, cut the Swiss chard into 1/4-inch wide pieces.

[b]3.[/b] Heat the olive oil in a large sauté pan over moderately high heat. Add the onions, salt and pepper and cook until the onions start to soften, about 5 minutes. Add the garlic and cook 1 minute more.

[b]4.[/b] Add the chard and nutmeg to the skillet and cook for 5 minutes more. Stir in the low-fat sour cream.

[b]5.[/b] Toss the fettuccine with the Swiss chard mixture.

[b]6.[/b] Divide the fettuccine among 4 warmed serving plates and sprinkle with Parmesan cheese. Serve immediately.

[img]http://i208.photobucket.com/albums/bb172/Vlap/Linguini%20with%20kale%20onion%20and%20garlic/food005.jpg[/img]

I added a little extra sour cream and a bunch of peeled shrimp. A surprisingly tasty meal. Very healthy with the addition of whole wheat pasta.

Smoker Recipes

fish4reds — Sat, 13 Sep 2008 17:06:44 GMT

I finally got a smoker and I wanted to know if ya'll had any good smoker recipes. I am going to be smoking the usual, pork butts, ribs, and doing some jerky up for my wife. But what I really am looking forward to is seeing what kinda recipes all of you forum members have up there sleave.

Thanks

Here she is in all her smokey glory:D

[IMG]http://i258.photobucket.com/albums/hh243/fish4reds/smoker002.jpg[/IMG]

BBQ Pizza

Vlap — Fri, 08 Aug 2008 07:35:02 GMT

Had some leftover smoked pork so I decided to make a pizza. First I made a crust. Sorry no recipe I just added ingredients until it felt right. Sugar, Water, Oil, Salt, Dried Oregano, Yeast.

The sauce was easy. Tomato puree, diced tomatoes, BBQ sauce.

Rolled out the crust, topped it with some of the sauce, Added in some of the mustard bbq sauce. Threw the meat on top. Covered with some provolone slices. Some dribbled vinegar finishing sauce. Then sprinkled with a little of the dry rub. Excellent Pizza!

[img]http://i208.photobucket.com/albums/bb172/Vlap/pizza002.jpg[/img]

The bottles behind the pizza have the finishing sauce for pulled pork and a mustard bbq sauce. The container has the homemade bbq sauce and in the bag in an excellent dry rub.

Need some recipes 4 flounder and tuna

redrunner33 — Wed, 06 Aug 2008 22:34:17 GMT

I just got some tuna steaks and flounder and was wondering if anyone has some good recipes ???

Seared Tuna and rice

Vlap — Thu, 17 Jul 2008 09:21:28 GMT

Seared Tuna on a lime scented cilantro scallion rice, with pickled jalopeno and garlic.
Sliced garlic and chile thin. Added vinegar and honey(just enough to taste) and let sit till the garlic and chile mellow.
The tuna was marinated in a little soy and miso paste. Seared in a very hot pan.
Rice was cooked in steamer. Added in chopped scallion and cilantro. Added the zest of 1 lime and the juice.
A very simple and easy meal but it was TASTY!

[img]http://i208.photobucket.com/albums/bb172/Vlap/Picture003.jpg[/img]

Trout tips?

Chemo Sabe — Mon, 21 Jul 2008 14:57:28 GMT

I've done redfish and sheepshead justice on the grill, either with creole seasoning or lemon pepper, anybody want to share some trout secrets?