Posts by Nicki
Captain “Red Ed’s” WORLD Famous Baked Beans
4 to 5 lbs. of canned pork and beans 1/2 cup onion, chopped 1/4 cup celery, chopped 1/3 cup bell pepper, chopped 2 tbsp. prepared mustard 1/2 cup molasses or ribbon cane syrup 1 tsp. Worcestershire sauce 5 shakes Tabasco sauce 1/2 cup barbeque sauce 1/2 cup catsup 2 strips bacon, uncooked and cut in…
Read MoreBaked Grunts
6 whole grunts, cleaned 1/2 cup lime juice or juice of 5 Key limes juice of 1 small lemon 1 small hot red pepper salt and freshly ground pepper 4 tablespoons softened butter lime slices for garnish avocado slices for garnish Preheat oven to 350 degrees: Butter a shallow baking pan large enough to hold…
Read MoreSteamed Blue Crabs
1 Lg stock pot with strainer insert (like the kind used for cooking pastas) ½ Dz live blue crabs (no more than that should go in the pot at a time) 1 bottle of beer 1/4 cup of vinegar 3 fresh lemons 1 tsp of peppercorns Old Bay seasoning 3 oz unsalted butter for melting…
Read MoreGrilled Cobia Fish With Sautéed Jumbo Lump Crabmeat
3 tablespoons salted butter 1 pound jumbo lump crabmeat Salt and freshly ground black pepper to taste Six 8-ounce Cobia fillets, about ½ inch thick (or other firm, flaky white fish, such as redfish or black drum) 1/4 cup olive oil 1 recipe meunière butter 3 lemons, cut into wedges Preheat an outdoor gas or…
Read MoreBig Orange Shrimp
12 Jumbo Shrimp 1 Big Orange 1 Lime 1 tbsp. Peanut oil (of course olive oil will work) 1 tbsp. Soy Sauce 2 tbsp. Orange Zest (shavings from orange peel) Hot sauce to taste Juice the citrus and combine with oil, soy, and half the zest, and the hot sauce. Let Shrimp marinade in refrigerator…
Read MoreDouble Dressing Fish
Fish Fillets Blue Cheese dressing Mayonnaise Mix equal amounts of blue cheese dressing and mayonnaise – enough to smother fillets on hand. Season fillets with favorite seafood seasoning. Spoon half of the dressing mix into a baking dish and place fillets on top of dressing, then cover fillets with remaining dressing. Sprinkle Italian bread crumbs…
Read MoreGrilled Scallops on the Half Shell
50 fresh bay scallops still in the shell 1/4 cup of Extra virgin olive oil ½ tsp of salt 1/4 tsp of pepper 2 cloves of fresh garlic (finely minced) 1tbsp of fresh herb of choice – chives, oregano, Italian parsley or thyme *can also do a mix Rinse scallops in cold water, remove top…
Read More“Rosalita’s” Trout Tacos – Beer Battered with Spicy Horseradish Coleslaw
Oil for frying 1 ½ cups of all-purpose flour 1 teaspoon baking powder 1 ½ teaspoons of salt 1/4 teaspoon cayenne pepper 1 tablespoon vegetable oil 1 cup of beer ½ teaspoon of hot sauce 4 trout filets, about 6oz each 2 tablespoons of seasoning mix, recipe to follow 6 large soft flour tortillas Spicy…
Read MoreCreole Redfish Diablo
2 tbsp. vegetable oil 2 tbsp. butter 1/3 cup diced yellow onion 1/3 cup diced celery 1/3 cup diced red or green bell pepper 2 minced cloves of garlic 2 tbsp. all-purpose flour 1 (14.5 ounce) can of chicken broth 1 (14.5 ounce) can diced tomatoes 3 oz. tomato paste 2 bay leaves 1 small…
Read MoreBlackened Redfish with Fresh Tomato Sauce
The fish that sparked the craze for blackening that is so popular these days was the humble Redfish. A word of warning – this recipe is best accomplished where the smoke from the searing can be easily vented. For the sauce: 3 Roma tomatoes, diced ½ yellow onion, minced 1 tsp. chopped basil 1 tsp.…
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