Discussion in 'BOC Member Cookbook' started by Gator, Oct 13, 2005.

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  1. Gator

    Gator New Member

    Ludowici GA
    1 lb. Red fish (or any white meat fish)
    4 tablespoons margin
    1 tablespoon lemon juice
    1 tablespoon dried thyme power
    2 teaspoons flour
    ½ teaspoon red pepper (cayenne)
    ½ teaspoon black pepper
    ½ teaspoon salt
    1 pinch of ground clove

    Preheat a non-stick cast iron skillet in a oven until oven reaches its highest temp (475 – 500 ). Wash and pat dry the fish and melt the margin and mix with the lemon juice, then combine all the dry ingredients in a separate bowl. Dip the fish in the lemon mixture and then in the dry mixture.

    Once the skillet is heated to about 475- 500 degrees arrange the fish skin side down in the skillet in a single layer and pour in the remaining lemon mixture and sprinkle the remaining dry mixture on top. Place the skillet back in the over and bake at 475-500 degrees for 12 min. during this time do not open the oven!!!

    When the 12 min is up turn the over off and let stand for 1-2 mins. Makes about 4 servings.
  2. Gator

    Gator New Member

    Ludowici GA
    ½ cup red pepper
    1 cup all purpose flour
    ½ teaspoon salt
    1 egg
    ½ cup milk
    6 soft shell crabs

    Mix the egg and milk in a bowl and the rest of the ingredients into another bowl. Dip the crab in the egg mixture and then into the flour mixture. Then deep fry at 350 until golden brown.

  3. Whistler

    Whistler Well-Known Member

    Originally posted by Janet Bradshaw(Catfishsusie55)

    1 can salmon + juice
    2 sliced raw potatoes
    6 to 8 slices bacon
    1/2 onion diced
    1 carrots sliced thin
    1 stalk celery diced
    1 c. white sause
    pie crust for top and bottom crust for 9 in pie

    Slice potatoes and cook partially in water.
    Make a white sause and set aside. Fry bacon and saute onions and celery. Make a pie crusts. Put bacon, onion , salt , pepper,seasonings,salmon +juice in the 1c. white sause. In pie crust layer:1. potatoes. 2. salmon mixture. 3.potatoes. Top with the top pie crust slit the top . bake 400*-450* for 30 to 45 min.
    You can use any fish and adjust the seasonings that you wish. 1-12oz can of salmon will do 2 pies
  4. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    Fancy sounding name...fancy taste! This is sure to please any fisherman before or after a trip to the local reservoir!

    2 tablespoons butter
    t teaspoon minced onion
    2 cups cooked lobster meat
    1 can mushrooms
    2 cups white sauce
    1 pkg shredded cheddar
    dry toast

    Heat butter in skillet, add onion and lobster. Cook for 5 minutes and add mushrooms. Cook 5 more minutes and add white sauce. Reduce heat to low, stirring constantly. Add Cheddar. Serve immediately over pieces of dry toast. Simply elegant. Keep fishing!

    White Sauce
    4 tablespoons butter
    4 tablespoons flour
    2 cups milk
    1/2 teaspoon salt and pepper

    Melt butter in pan, add flour and cook for 1 minute, add milk, salt and pepper. Cook over low heat, stirring constantly until thickened. Serve immediately.
  5. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    The following menus come from The Progressive Farmer and have stood the test and taste of time!

    1 tablespoon butter
    1 cup cream
    1/2 teaspoon salt
    dash red pepper
    1/2 teaspoon dry mustard
    1 tablespoon Worcestershire sauce
    1 teaspoon vinegar
    1 cup fine chopped red and green peppers
    3/4 cup breadcrumbs
    1 pound crabmeat

    melt butter, add cream, salt, red pepper, mustard, Worcestershire sauce, and vinegar. When thoroughly mixed and heated, add red and green peppers and breadcrumbs. Mix well. Remove from heat and mix in the crabmeat. Stuff crab shells or baking dishes, mounding high, being careful not to break up the lumps of crabmeat. Sprinkle with breadcrumbs and bake at 425 until brown. Serve as an appetizer for a seafood dinner or steak dinner. Delicious! Keep fishing!
  6. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious accompaniment to any meal, usually reserved for special occasions. The key is getting really fresh and fine oysters...which..... getting very hard to do.

    1 quart oysters
    2 eggs beaten
    2 tablespoons milk
    1 teaspoon salt
    1/2 teaspoon pepper
    1 cup cracker crumbs
    Cooking oil

    Drain oysters. Mix egg and milk. Dip oysters in egg mixture, then in crumb mixture. Fry in deep, hot fat until brown, then turn and fry other side. Serve hot immediately. Serve with fried catfish fillets, hushpuppies, pickled green tomato relish, American fries and iced tea. HOOOOO-Boy! Keep fishing!
  7. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    A delicious lunch just before a Saturday fishing trip....or anytime!

    2 pounds fresh shrimp
    2 eggs beaten
    1 teaspoon salt
    1/2 cup flour
    1/2 cup breadcrumbs

    Combine egg and salt. Mix flour and breadcrumbs. Dip each shrimp in flour and breadcrumb mixture. Fry in deep fat 3 or 4 minutes until golden brown. Serve with shrimp sauce, American fries, sliced tomatoes, tomato relish, cold drink. For cream sandwich. Energy to spare! Keep fishing!
  8. Whistler

    Whistler Well-Known Member

    Originally posted by Jim Longcreek(Chuckwagon)

    This is sure to bring out the old "Southern Boy" in any catfisherman!

    6 strips bacon
    2 cans tomatoes
    2 bell peppers chopped
    1 clove garlic minced
    2 cups boiled peeled shrimp
    Hot cooked grits

    Cook bacon in skillet until brown and crisp. Remove and drain. Add tomatoes, green peppers, and garlic to skillet. Cook until peppers are tender and liquid is reduced, about 30 minutes. Add shrimp and simmer for 10 minutes more. Serve over a plate of hot, buttered grits that have been sprinkled with American Cheddar. There should be a law against something so good! Keep fishing!
  9. Whistler

    Whistler Well-Known Member

    Originally posted by Amy Dinda(Babycat)

    If you love coconut and shrimp, you'll love this recipe. Everyone who has tried it loves it, even people who hate shrimp.I also use a FULL bag of coconut to make sure the shrimp is coated well.

    Here's what ya need:
    1 egg
    1/2 cup all-purpose flour
    2/3 cup beer
    1 1/2 teaspoons baking powder
    1/4 cup all-purpose flour
    2 cups flaked coconut
    24 shrimp
    3 cups oil for frying

    1 In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
    2 Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. If your pressed for time, you can always just put them right in the fryer.
    3.Heat oil to 350 degrees F (175 degrees C) in a deep-fryer.Fry shrimp in batches of 3-6: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm. These are also great the next day if you heat them in the microwave for about 10-15 secs.
  10. Whistler

    Whistler Well-Known Member

    Originally posted by Robert Gilvary(Bobpaul)

    Here Goes- 1 cup Pistatio nuts, 1/2 cup parmesan, 3 cloves garlic, 6 basil leaves, salt& pepper to taste- place in food processor, kick it in gear and add olive oil until it looks like the consistancy of wet sand. Butterfly a lot of jumbo shrimp, 2 dozen at least. Place shrimp on cookie sheet and crumble feta cheese on the shrimp, then spoon on the pistachio mixture. Pour white wine on the cookie sheet, just enough to surrond the shrimp, to help flavor and steem the shrimp, Place in 350 deg oven 3,4 min. then broil 3,4 min. Lower your oven rack and broil until the pistachio mix is crusted or browned. I did it that way and it's great.

    It's a great appetizer. Bet you can't eat just one.
  11. Whistler

    Whistler Well-Known Member

    Originally posted by Gregory P. Hager(Greg)

    Here is a recipe that I found in my book of recipes. Hope you all like it. If you want to substitute any kind of fish you like.

    Broiled Shark with Thai Coconut Sauce

    1 Lbs Shark steaks
    2 limes cut into wedges
    1/4 cup lime juice
    4 tbsp. olive oil
    1 cup beer
    1 Finely diced shallot
    1 tbsp. chopped flat italian parsley
    1/4 tsp. ground cumin
    1 tbsp. fresh chiles
    few dashes of hot sauce as "to taste"
    Rinse and pat dry the fish. Place in glass baking dish.
    Mix ingredients for marinade and pour over the fish. turn over fish to coat both sides. Cover and refridgerate for several hours
    Drain the fish. Set aside the remaining marinade, and place the fish in broiling pan. Broil 4 to 5 minutes each side or until fish flakes easily with fork, basting periodiclly with remaining marinade.
    Thai Coconut Sauce:
    1 can coconut milk
    1/3 cup vegtable broth
    2 tbsp fish sauce
    2 tbsp light brown sugar
    1 tbsp Thai curry paste (add gradually to taste)
    1/4 cup finely chopped coriander leaves
    Combine coconut milk and vegtable broth in saucepan and warm over medium heat. Stir in fish sauce and curry paste. Continue stirring and simmer for about 10 min until sauce begins to thicken. Pour into serving bowl and top with chopped coriander leaves.
    Serve fish with side dish of sauce and lime wedges
    Serves 2
  12. TDawgNOk

    TDawgNOk Gathering Monitor (Instigator)

    Tulsa, Oklahoma
    Shrimp Scampi Po Boy on Hawiian Roll's

    Ingredients needed:

    * 1 1/2 pounds large shrimp, peeled and deveined
    * 1 teaspoon TSS Herbal Red
    * 4 tablespoons unsalted butter
    * 2 tablespoons olive oil
    * 3 tablespoons chopped garlic
    * 1/4 teaspoon salt
    * 1/2 teaspoon freshly ground black pepper
    * Pinch cayenne
    * 1/4 cup dry white wine or Vermouth
    * 2 teaspoons fresh lemon juice
    * 1/2 teaspoon Worcestershire sauce
    * 1/2 teaspoon finely grated lemon zest
    * 1/4 cup chopped green onions
    * 2 tablespoons chopped fresh parsley
    * 2 tablespoons chiffonade basil
    * Hawiian Roll's
    * Finely grated Parmesan cheese, garnish

    In a bowl, lightly season the shrimp with the TSS Herbal Red.

    In a large skillet or saute pan, melt the butter and heat the oil over medium heat. Add the garlic, salt, pepper, and cayenne and cook, stirring, until the garlic is soft and fragrant but not browned, about 2 minutes. Add the wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by half. Lower the heat to medium-high, add the shrimp, lemon juice, Worcestershire, and lemon zest and cook, stirring, until the shrimp are opaque and starting to turn pink, about 2 minutes. Add the green onions and cook until the shrimp are pink. Stir in the parsley and basil and remove from the heat. Adjust the seasoning to taste.

    To serve, spoon the shrimp and sauce into the bottom half of the Hawiian Roll's. Sprinkle lightly with cheese and top with the remaining Hawiian Roll's. Cut into 4 portions and serve immediately.
  13. Whistler

    Whistler Well-Known Member

    Original post made by Steve Fisher(Sfisher)

    Melt butter in a frying pan, add some chopped green onions, and cook for 1 minute. Add 1 pint of oysters, and half of the juice, salt and pepper, cook for 1 more minute. Then add half a pint of cream, keep coking till the cream gets hot,then add cracker crumbs(I use Ritz because everthing is better when it sits on a Ritz)until you get the consistancy of oat meal, just soak up some of the liquid. Place in a oven proof casarole, top with more crumbs, and a little bit of shredded sharp cheddar(optinal). I'll bet it works with catfish too.
  14. Whistler

    Whistler Well-Known Member

    Originally posted by David Carroll(Catdaddy_64)


    1 pound scallops (or shrimp), fresh or frozen
    1/4 cup soy sauce
    1/4 cup salad oil
    1/4 cup lemon juice
    1/4 cup parsley (chopped)
    Dash pepper
    1/2 teaspoon salt
    1 can (13 1/2 ounces) pineapple chunks, drained
    8 ounces fresh mushrooms
    2 medium green peppers (sectioned)
    12 slices bacon


    Thaw scallops (or shrimp) if frozen. Remove any shell particles and wash. Combine soy sauce, salad oil, juice, parsley, pepper and salt and pour over scallops. Let stand for 30 minutes, turning once.

    Place mushrooms, pineapple and pepper pieces into a mixing bowl. Fry bacon slowly until cooked, but not crisp. Cut each slice of bacon in half.

    Using long skewers, alternate scallops, pineapple, mushrooms, pepper pieces and bacon until skewers are filled. Place kabobs over mesquite coals and cook for six minutes.

    Turn and cook for additional four to six minutes.
  15. Whistler

    Whistler Well-Known Member

    Originally posted by Joseph Scott(Misterwhiskers)

    What you need;
    Ritz crackers(or some other buttery cracker)
    1-2 can chooped clams(drained)
    fresh (Italian Parsley,NOT that crap they put on the side of you dish at a shmancy restaurant)
    Butter(if you have to i guess margarine would be alright)
    White wine(If desired)
    Almost forgot! Shrimp(Extra Large or Jumbo)RAW

    In a bowl crumble the crackers to you think theres enough to stuff all your shrimp.

    Mix in the clams and chopped parsley.

    Mix in the melted butter,just enough to get it to start sticking together.

    Set aside.

    Butterfly your shrimp and lie on baking sheet.
    (To butterfly,run a knife on backside of shrimp but do not cut through.Also leave the tail on to hold while eating.)

    Lump the cracker mixture onto the shrimp and bake at 350-375 for 12-15 minutes.
    Brush with white wine.
  16. Whistler

    Whistler Well-Known Member

    Originally posted by Skip Nantz(Skiptomylu)

    This is a great recipe so give it a try.

    --BBQ SHRIMP--

    3 pcs.bacon (cut up)

    1 1/2 lbs.shrimp tails (with shells on)

    2T. chopped onion

    3 sticks margarine or butter

    1 1/2T. chili powder

    1 t black pepper

    1/4t dried basil leaves

    1T.crabboil (kind in box)

    1/4t dried thyme

    1t tabasco

    2T dijon mustard T= tablespoon t=teaspoon

    Use a pan you can put in the oven. Sauté bacon and onion and then add margarine. Once marg.

    is melted add everything except shrimp, and bring to slow boil. Add the shrimp ; let the mixture

    start to bubble again and then place pan in 325 degree preheated oven for 20 min. then enjoy!!!!

    Note: You may want to put the crabboil in something like cheese cloth to keep all the little seeds from getting in your way while eating.
  17. Deltalover

    Deltalover New Member

    Tracy Calif
    This recipe is a proven winner and is way beyond good.

    3 cups flaked crab
    2 cups (8 oz) shredded Tillamook Monterey Jack cheese w/ jalapeno peppers
    1 cup Tillamook sour cream
    3/4 cup green onion slices
    12 tortillas
    1 jar medium Pace Picante sauce
    2 1/2 cups (12 ozs.) grated Tillamook Cheddar cheese

    Combine crab, Monterey Jack cheese, sour cream and onion; mix lightly. Top each tortilla w/ approximately 1/3 cup crab mixture, roll and place seam side down in 13 x 9 pan. Make 1 cup basic white sauce and add 2 cups shredded cheddar cheese and 2/3 jar or so of Picante sauce heat till cheese is melted. Top tortillas with cheese/Picante sauce. Sprinkle top of casserole w/ 1/2 cup grated cheddar and 1 tbls. Parsley flakes. Bake at 350 for 30 minutes or until top is bubbly.

    Basic white sauce 1 cup:
    1 tablespoon butter
    1 tablespoon all-purpose flour
    1/4 teaspoon salt
    1 cup milk

    In a saucepan melt butter. Stir in flour, salt & dash pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook & stir 2 minutes more.

    You can use 3 cups cooked shredded chicken instead of crab for a great chicken enchilada dish.
  18. Chris

    Chris New Member

    Spring Hill, Kansas
    Frogmore Stew

    Shrimp (de-headed, but leave the shell on) about 1/2 lbs. per person.

    Corn on the cob
    about 2 or 3 small ears per person (cobbies work great).

    Smoked Sausage
    slice about 2-3 pieces, 1-3 inches long, per person.

    Can be Lemon Pepper or Old Bay Seasoning or salt and pepper.

    Boil water in a large pot, season if desired with salt & lemon pepper or crab season or Old Bay Seasoning. Add corn ears and sausage links. Cook until done (about 10-15 minutes). Then add shrimp and cook until shrimp turns pink and begins to float (usually less than 40 seconds). Drain all water and you've got the best tasting Frogmore Stew (low country boil) around.
    Add some cocktail sauce to the plates for dip, an extra bowl for the shrimp shells, lots of paper towels and everyone can shell their shrimp as they eat. Great for parties.
    Do not overcook as shrimp will be tough or mushy.

    Some folks add potatoes and crab meat and it does add a unique flavor, although it is fantastic as above and a lot less work. You can modify the amounts however you wish.
    If you want to eat Frogmore Stew the old traditional way, on the table.. lay out a bunch of newspapers, dump the pot and dig in.

  19. Hootowlc3

    Hootowlc3 New Member

    Shrimp and Grits
    2 cups chicken stock
    1 cup grits
    1 cup heavy cream
    1 tablespoon unsalted butter
    Kosher salt and freshly ground black pepper
    2 tablespoons extra-virgin olive oil
    1 medium white onion, minced
    1 garlic clove, minced
    1 pound spicy sausage, cut in chunks
    2 tablespoons all-purpose flour
    2 cups chicken stock
    1 bay leaf
    2 pounds large shrimp, peeled and deveined, tails on
    Kosher salt and freshly ground black pepper
    2 tablespoons finely chopped fresh flat-leaf parsley
    1 green onion, white and green part, chopped

    To make the grits, place a 3-quart pot over medium-high heat. Add the chicken stock and bring to a boil. Slowly whisk in the grits. When the grits begin to bubble, turn the heat down to medium low and simmer, stirring frequently with a wooden spoon. Allow to cook for 10 to 15 minutes, until the mixture is smooth and thick. Remove from heat and stir in the cream and butter, season with salt and pepper.
    To make the shrimp, place a deep skillet over medium heat and coat with the olive oil. Add the onion and garlic; saute for 2 minutes to soften. Add the sausage and cook, stirring, until there is a fair amount of fat in the pan and the sausage is brown. Sprinkle in the flour and stir with a wooden spoon to create a roux. Slowly pour in the chicken stock and continue to stir to avoid lumps. Toss in the bay leaf. When the liquid comes to a simmer, add the shrimp. Poach the shrimp in the stock for 2 to 3 minutes, until they are firm and pink and the gravy is smooth and thick. Season with salt and pepper; stir in the parsley and green onion. Spoon the grits into a serving bowl. Add the shrimp mixture and mix well. Serve immediately.
  20. Cajun

    Cajun New Member

    Kolin, Louisiana
    Grilled Shrimp Recipe

    • 2 pounds jumbo shrimps, shelled and deveined, tail left on
    • 1 large clove garlic, crushed
    • salt
    • juice of 1 lemon, about 2 to 3 tablespoons
    • 1/4 cup olive oil
    • garlic butter recipe below
    * 1 tst crushed red peppers

    Use scissors to remove shells without disturbing tails. In a glass bowl or food storage bag, combine crushed garlic, salt, lemon juice, and olive oil. Put shrimp in bowl; stir to coat well. Cover and refrigerate for 2 hours. Thread marinated shrimp onto skewers and grill 5 to 6 inches from coals for about 12 to 15 minutes, turning frequently. If broiling, remove tails. Serve shrimp with garlic butter, for dipping.

    Garlic Butter

    • 1/2 cup butter
    • 1 teaspoon Worcestershire sauce
    • 1 tablespoon lemon juice
    • dash or two hot pepper sauce, or to taste
    • 1 large garlic clove, crushed
    • salt
    In a small saucepan, melt butter; add remaining ingredients. Heat through and serve with the grilled shrimp or other seafood.
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