Pan Fried Soft Shell Crabs - How to Fry Soft Shell Crabs

Ingredients

• 4 - Soft Shell Crabs (cleaned)
• 1 Cup - Flour
• 2 tsp - Black Pepper
• 1 tsp - Salt
• Oil for frying

Directions

• Combine flour, salt and pepper.
• Dredge crabs in flour and shake off any excess.
• Preheat oil to 350º and fry crabs for 2 minutes per side.
• Serve with fresh lemons, as is or on a sandwich.

Enjoy!

Quick Cocktail Sauce Recipe - How to make Cocktail Sauce

Ingredients

• 1 Cup - Ketchup
• 1 tsp - Chipotle Tabasco Sauce
• 1/2 tsp - Worcestershire
• 1/2 tsp - Minced Garlic
• 1 TBS - Lemon Juice
• 2 TBS - Horseradish
• 2 tsp - Jamaican Jerk Seasoning

Directions

• Combine all ingredients, mix well
• Refrigerate 30 minutes

Enjoy!

Crab Stuffed Mushroom - NO BREADING OR FILLER - (Low Carb Recipe)

Ingredients

• 8 oz - Chesapeake Bay Jumbo Lump Crab Meat
• 8 oz - Cremini or White Mushrooms (stems and gills removed)
• 1/2 Cup - Mayonnaise
• 3/4 Cup - Parmesan Cheese
• 1 tsp - Parsley
• 1 tsp - Old Bay Seafood Seasoning
• 1 - Egg (beaten)
• 1/4 Stick Butter

Directions

• Combine mayonnaise, 1/2 cup cheese, parsley, egg and Old Bay in a large bowl and mix well.
• Gently fold in the crab meat.
• Over stuff each mushroom cap with the filling.
• Place in a baking dish, add the butter in chunks, sprinkle with remaining cheese.
• Bake or grill @ 400º for 15-20 minutes until the cheese is melted and golden brown.

Enjoy!

Grilled Salmon Burgers with Creamy Avocado Dill Sauce and Sweet Potato Fries

I've been eating and making my Mom's salmon cakes all of my life. A friend of mine asked if I could grill them. I didn't want to use the standard bread crumb, onion, etc., recipe....​sorry Mom. I wanted these to be more 'burger' like than cakey since they were being grilled. Wanted to do these differentl​y, so I started offith 2lbs of fresh salmon, added 2 eggs, salt, pepper and parsley and pulsed it in a food processor. It needed a little more binder, otherwise it would have fallen through the grates. I added 1/2 cup of flour which worked fine. Grilled for 5 minutes per side and enjoyed wth a homemade creamy avocado dill sauce.

Grilled Clams

These are so simple, but oh so good!

Carefully open as many clams as you like, these go fast.  Be very careful not to lose all the clam liquor inside.



Place indirectly on your grill.


Baste with a mixture of EVOO, butter, garlic, onion, red and black pepper, salt and a couple splashes of Diet Mountain Dew or Sprite (white wine if you have it, which I don't).  You just want some type of acid to add to the richness of the Oil and Butter.

Cook covered for NO MORE than 5 minutes.  You want to barely cook the clams.

Enjoy!

Surf, Turf and Blooming Onion

It was just the Girlfriend and I last night, so we had a nice quiet evening on the deck cooking.

Started off with Vermins Onion. Kept ours plain and simple this time, no topping. 2 sweet onions, olive oil and Tony Cacheres's Creole Seasoning. Also had a few hassleback potatoes drizzled with olive oil, salt, pepper and garlic.




Portabellas stuffed with lump crab meat, 1 egg, 2 tbs mayo, roasted red peppers, salt and pepper.



Onions are done. We could not eat these fast enough. Soooo much better without the greasy breading. If we had four we would have eaten them all. Shawn made a dip, not sure wht was in it, but it was perfectly tasty.


3lb sirloin to share, seasoned with salt and pepper.






Dinner is ready. Shawn made an herb butter to top the potatoes with that was outrageously good!

Dolphin.....It's what's for dinner!

Okay, first things first.....this is a Dolphin 'fish' not 'mammal' so calm down. 'Mahi Mahi' is a marketing term that originated in Hawaii and is now used because people don't know the difference and don't want think they're eating Flipper.

I called up my fish guy and asked for a whole filet still frozen....we don't have 'true' fresh around here so this is the freshest I'm gonna get. I get there to pick up my fish and the damn filet is roughly 3 feet long and almost 5lbs. The dolphin was on sale for $11.99lb, when the price came up for the whole thing my girlfriend looked at me like I was nuts and I felt the same inside. So I asked good ole' Dillon to cut me off 2 - 1lb pieces....he was spot on, on the first one weighing in at 1.02lbs, Kudos to him!! Next one weighed in at .88lbs, still pretty good eye from the meat man in my book!

Get home, light the grill turn the deck lights on, light a stogey, open a beer and get the fish ready. Kept it very simple, Sea salt, black pepper and EVOO on the fish and eggplant.



Everything over direct heat, no lid the whole time.




Nice night time pic of the yard and grill.


Dinner is ready!


Served with semi-homemade Peach & Pineapple Salsa, avocados and roasted pine nut olive oil couscous.

Cold rainy weekend cooking

Shrimp and sea scallops marinated in olive oil, garlic, salt, pepper, parsley and a little corn starch.





Red snapper seasaoned with Zatarains Blackened Seafood seasoning.




Roasted vegetables


Dinner is ready.


Gotta show off my girlfriends handywork with her meat loaf and her grandsons birthday cake she made! She's a keeper if I say so myself! The meatloaf and cake were out of this world good!





The cake, pretty cool and very tasty too!!

Shrimp Gumbo

I remember when I was a kid and my father and I would travel down to Wilmington N.C. and we eventually moved down there.  But anyways, my father had a small electric pot that is usually used to boil water.  But my father the 'MacGyver' of cooking and would actually steam crabs we caught in this thing, 2 at a time he'd jam them in there with a little beer and Old Bay and there we sat in a small motel room eating crabs.

But he didn't stop at crabs, he'd cook alot of different stuff in his make shift kitchen and gumbo was one of them.  And to this day, it was still the best gumbo I've ever had........out of a small two cup pot!  But that just show's how good of a cook my dad was and who I try to duplicate when I cook!

So anyways, here's my version of gumbo.  Though pretty good, it didn't come close to 'Dad's Hot Pot Gumbo'!  lol

So I started off making the roux with a little all purpose flour and some oil over medium low heat in a cast iron pan.

Cooked over medium low heat for about 20 minutes stirring very often.  I'm normally looking for an almost peanut butter color and texture for the roux.

 
But being a little impatient, I decided to finish cooking the roux while I sauteed the mirepoix of celery, onion and bell pepper just until they begin to sweat and the flour has reached the color I like.

Just about there.

Once the mirepoix was finished, I deglazed the pan with chicken broth and then added in a couple TBS of tomato paste, a can of whole tomatoes, 2 bay leaves, several drops of worcestershire sauce and about 1 TBS of Old Bay Seafood Seasoning and let simmer for about 1 hour.

Then I added in 1 bag of frozen okra..(if you can get fresh it's much better) and let this cook for about 5 minutes.

While the okra was cooking I peeled 1lb of medium shrimp.

Then added to the gumbo and cooked for 5 more minutes.

If you prefer you can add file' powder just before serving.  Serve over fresh cooked rice.