March 14th, 2012 | by admin
Chilled Stone Crab Claws with Mustard Sauce Serves 4 Stone crab claws are sold precooked. They’re usually served chilled, which allows the meat to slip free of the shell easily, and also gives it a finer, clearer flavor. Ingredients 1 cup mayonnaise 1⁄4 cup prepared yellow mustard 1⁄4 cup prepared horseradish 1 tsp. hot more »
March 13th, 2012 | by admin
Smoked Fish Directions Any fish can be smoked, but species high in fat are recommended because they absorb smoke faster and have better texture than lean fish, which tend to be dry and tough after smoking. Our favorite fishes to smoke are Blue fish, Mahi and King Mackerel. Use seasoned non-resinous woods: hickory, oak, apple, more »
March 7th, 2012 | by admin
Click here for March 7, 2012 issue Sexy Fish: Mahi Mahi Recipe: Ginger Glazed Mahi Mahi
March 7th, 2012 | by admin
Ginger Glazed Mahi Mahi Serves 4 Ingredients 3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste 2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil Directions In a shallow glass more »
February 29th, 2012 | by admin
Last weekend we participated in the Port Royal Bands & BBQ event. Melena cooked for us and she placed 19th of 31 in her first competition on her own! Captain Craig supervised a little bit – but because he was elsewhere catering Melena was up early cooking and preparing all by herself. She did a more »
February 29th, 2012 | by admin
Click here for February 29, 2012 issue Sexy Fish: Oysters Recipe: Scalloped Oysters
February 29th, 2012 | by admin
Scalloped Oysters Serves 4 Ingredients 8 ounces saltine crackers, crushed 4 ounces butter 1 pint oysters, drained salt and pepper, to taste 2 1/2 cups milk 1 cup heavy cream 2 slices bread melted butter paprika Directions Butter bottom and sides of an 7x11x2-inch baking dish. Add layer of crackers and then a layer more »
February 22nd, 2012 | by admin
Click here for February 22, 2012 issue Sexy Fish: Shad Recipe: Saltimbocca of Shad & Shad Roe
February 22nd, 2012 | by admin
Saltimbocca of Shad and Shad Roe Serves 4 Ingredients 50 sage leaves 1 medium shallot, chopped 4 tablespoons unsalted butter, softened 1 teaspoon lemon juice Sea salt and pepper 1 pair shad roe, thick outer membrane removed (most mongers will do it) 1 shad fillet, about 3/4 pound 6 ounces prosciutto di Parma, sliced thin more »
February 15th, 2012 | by admin
How to Eat a Crawfish: 1. Order three to five pounds (per person) of fresh boiled crawfish. 2. (Optional) Put on a special bib to protect clothing. (This allows a little more freedom with the crawfish.) 3. Take a deep breath to enjoy the fullness of the aroma. 4. Grab the nearest crawfish off the more »