[Billable]

We are trying to put together a world class Cookbook of recipes that you all have enjoyed in serving up seafood. The book will highlight information about the local fishing grounds, inshore and offshore species, local lore and interesting tips. We hope to have the help of a top Cookbook author, historian and several fishing experts.
Here's a chance for you to contribute your favorate recipes and tips on preparing your fish dishes, see your name in print and support gamefish conservation and responsible fishing in our area.
Feel free to include interesting information about where the recipe originated, etc.
More information will be provided on this venture as it develops.
Tight lines!
Dave & Pat

[skinnys-kid]

This is a great idea that Dave was telling me about. It will be a great way to raise some funds for local environmental groups.

[Billable]

Good idea! I would like to get a copy.

<{POST_SNAPBACK}>

Thanks Charlie. We are ready to start collecting the recipes! Hope for an early Spring book release.
Tight lines.
DAve

[Knot Too Fast]

Dave,
How do people get recipes to the right people for consideration into the book?

--Brett

[Marlin Maniac]

I'd like to contribute a recipe and get a copy of the book. Please fill us in on the details!

[Billable]

Dave,
How do people get recipes to the right people for consideration into the book?

--Brett

<{POST_SNAPBACK}>

Brett, and all others interested,
For the time being, any recipes can be E-Mailed or B-Mailed to me from the Board or added to this string. Please take a few minutes and put your recipes in! You could also scan them and attach to an E-Mail or Fax them to me at (757) 689-2695. We want to add interesting background info, local history, tips, etc. We are hoping for an early Spring release. Any funds in excess of cost will be donated to VBSF Charities!
Tight lines.
Dave & Pat

[Marlin Maniac]

Crab Imperial

1 lb Jumbo Lump crab meat
1/2 cup Cracker Crumbs
1/4 lb butter ( or margarine)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons Worchestershire Sauce
2 tablespoons Mayonnaise
1 teaspoon dry mustard
1 tablespoon Parsley Flakes
1/2 cup light cream
Salt and pepper to taste
Paprika

Sort through crab meat, removing all shell. Be sure to use locally caught and processed crab when available. The taste is MUCH better that the imported stuff.
Saute onion and green pepper in butter until onion is soft. In a medium sized bowl, gently mix onion/pepper mixture with remaining ingredients (except Paprika) trying not to break up crab lumps. Pack into crab shells or individual casseroles, sprinkle with Paprika, broil under medium heat for 15 minutes. Great for stuffing flounder and/or striper fillets. My fave: place a spoonfull of mixture on a sea bass fillet, roll up and secure with a metal skewer. Broil as above. To make a less rich version, substitute whole milk for cream. I would like to thank the folks down at Gull Rock Seafood in North Carolina, from whom this recipe was liberated.

[Billable]

Crab Imperial

1 lb Jumbo Lump crab meat
1/2 cup Cracker Crumbs
1/4 lb butter ( or margarine)
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
2 tablespoons Worchestershire Sauce
2 tablespoons Mayonnaise
1 teaspoon dry mustard
1 tablespoon Parsley Flakes
1/2 cup light cream
Salt and pepper to taste
Paprika

Sort through crab meat, removing all shell. Be sure to use locally caught and processed crab when available. The taste is MUCH better that the imported stuff.
Saute onion and green pepper in butter until onion is soft. In a medium sized bowl, gently mix onion/pepper mixture with remaining ingredients (except Paprika) trying not to break up crab lumps. Pack into crab shells or individual casseroles, sprinkle with Paprika, broil under medium heat for 15 minutes. Great for stuffing flounder and/or striper fillets. My fave: place a spoonfull of mixture on a sea bass fillet, roll up and secure with a metal skewer. Broil as above. To make a less rich version, substitute whole milk for cream.  I would like to thank the folks down at Gull Rock Seafood in North Carolina, from whom this recipe was liberated.

<{POST_SNAPBACK}>

Thanks! Sounds Yummy.

[carolinasman]

Just made this one over Thanksgiving. Always a big hit with the relatives and easy to make.


Smoked Oysters on the Half Shell

20-30 oysters, shucked (save the shells)

3 tbs Extra Virgin Olive Oil
3 tbs Lemon Juice
3 tsps Curry
3 tsps Salt
3 tsps Dry Mustard Powder

Mix ingredients and marinade oysters for 45 min to an hour. Place marinated oysters on a half shell and put in smoker (I use hickory chips) for an hour, serve warm.....

[carolinasman]

Just made this one over Thanksgiving. Always a big hit with the relatives and easy to make.


Smoked Oysters on the Half Shell

20-30 oysters, shucked (save the shells)

3 tbs Extra Virgin Olive Oil
3 tbs Lemon Juice
3 tsps Curry
3 tsps Salt
3 tsps Dry Mustard Powder

Mix ingredients and marinade oysters for 45 min to an hour. Place marinated oysters on a half shell and put in smoker (I use hickory chips) for an hour, serve warm.....

[Billable]

Just made this one over Thanksgiving.  Always a big hit with the relatives and easy to make.


Smoked Oysters on the Half Shell

20-30 oysters, shucked (save the shells)

3 tbs Extra Virgin Olive Oil
3 tbs Lemon Juice
3 tsps Curry
3 tsps Salt
3 tsps Dry Mustard Powder

Mix ingredients and marinade oysters for 45 min to an hour.  Place marinated oysters on a half shell and put in smoker (I use hickory chips) for an hour, serve warm.....

<{POST_SNAPBACK}>

Thanks!!!

[Billable]

We are trying to put together a world class Cookbook of recipes that you all have enjoyed in serving up seafood.  The book will highlight information about the local fishing grounds, inshore and offshore species, local lore and interesting tips.  We hope to have the help of a top Cookbook author, historian and several fishing experts.
Here's a chance for you to contribute your favorate recipes and tips on preparing your fish dishes, see your name in print and support gamefish conservation and responsible fishing in our area.
Feel free to include interesting information about where the recipe originated, etc.
More information will be provided on this venture as it develops.
Tight lines! 
Dave & Pat

<{POST_SNAPBACK}>

Still need lots more recipes, so please help us out.
Tight belts...I mean lines.
Dave

[M's Pride]

Dave,

Add this to the list. It is a strong flavor if your not careful but is really tasty when mixed to your own taste.

Garlic & Ginger Grilled Tuna

4 8oz Tuna Steaks
1 Fresh Ginger Root
1tsp Garlic (Approx 2to 3 cloves)
¼ tsp Black or White Pepper
½ tsp Lemon Juice
½ tsp Rice Vinegar
2 Tbsp Sesame or Olive Oil

Peel and grate Ginger root (Ginger is a strong spice use only a small portion of the entire root seasoning to taste). Peel and press garlic cloves (Jarred garlic may be used). Mix grated ginger, garlic, pepper, lemon juice, rice vinegar, and oil in a glass measuring cup. Pour/brush mixture evenly over Tuna steaks and grill to desired taste. 4 Servings.


Hope ya'll enjoy it.

[Billable]

Dave,

Add this to the list.  It is a strong flavor if your not careful but is really tasty when mixed to your own taste.

Garlic & Ginger Grilled Tuna

4 8oz Tuna Steaks
1 Fresh Ginger Root
1tsp Garlic (Approx 2to 3 cloves)
¼ tsp Black or White Pepper
½ tsp Lemon Juice
½ tsp Rice Vinegar
2 Tbsp Sesame or Olive Oil

Peel and grate Ginger root (Ginger is a strong spice use only a small portion of the entire root seasoning to taste).  Peel and press garlic cloves (Jarred garlic may be used).  Mix grated ginger, garlic, pepper, lemon juice, rice vinegar, and oil in a glass measuring cup.  Pour/brush mixture evenly over Tuna steaks and grill to desired taste.  4 Servings.


Hope ya'll enjoy it.

<{POST_SNAPBACK}>

Thanks Mark! Sounds great.
Enjoy the holidays, we'll be heading out for Striper on the 28th!
Dave

[Billable]

Lots more recipes needed Guys and Gals. Send em in, see your name in lights!!!
Tight lines and tight belts.
Dave

[M's Pride]

Lowry’s Herb and Garlic Marinated Striper

1 Striper Fillet (any size)
12oz Bottle Lowry’s Herb and Garlic 30 Minute Marinade
1 Roll Parchment Paper

Non Vacuum sealed method:
Lay Parchment in baking dish leaving 3 to 6 inches extending past each end of the fillet. Pour enough marinade on the parchment to evenly coat the entire fillet on both sides. Lay the fillet in the marinade turning once to coat each side. Fold the parchment over the fillet lengthwise to form a bag. Twist each end of the parchment tightly to complete the bag. Let Striper sit for 30 to 45 minutes in the refrigerator.

Vacuum sealed method:
Pour approximately ½ to ¾ cup of Lowry’s marinade in bottom of vacuum sealable bag the size of the fillet being placed in the bag plus 3 to 4 inches. Place one fresh fillet in the bag and vacuum seal the fillet. When sealed move the marinade throughout the bag to coat the fillet evenly. Place in freezer for future use. Place in refrigerator for tomorrow’s dinner. When ready to cook make parchment bag as stated above.

Preheat oven to 450 degrees. Place baking dish in preheated oven for 15-30 minutes depending on the size of the fillet.

[Billable]

Lowry’s Herb and Garlic Marinated Striper

1 Striper Fillet (any size)
12oz Bottle Lowry’s Herb and Garlic 30 Minute Marinade
1 Roll Parchment Paper

Non Vacuum sealed method:
Lay Parchment in baking dish leaving 3 to 6 inches extending past each end of the fillet. Pour enough marinade on the parchment to evenly coat the entire fillet on both sides.  Lay the fillet in the marinade turning once to coat each side.  Fold the parchment over the fillet lengthwise to form a bag.  Twist each end of the parchment tightly to complete the bag.  Let Striper sit for 30 to 45 minutes in the refrigerator.

Vacuum sealed method:
Pour approximately ½ to ¾ cup of Lowry’s marinade in bottom of vacuum sealable bag the size of the fillet being placed in the bag plus 3 to 4 inches.  Place one fresh fillet in the bag and vacuum seal the fillet.  When sealed move the marinade throughout the bag to coat the fillet evenly.  Place in freezer for future use.  Place in refrigerator for tomorrow’s dinner.  When ready to cook make parchment bag as stated above.

Preheat oven to 450 degrees.  Place baking dish in preheated oven for 15-30 minutes depending on the size of the fillet.

<{POST_SNAPBACK}>

Thanks Mark!! Sealing in with marinade is a great idea for quick prep.
Dave

[Andrew K]

im no chef by any means.....here is somthing quick and easy i do for striper and speckled trout bites, not sure if you'd want to use it or not....

1. Cut up fish in 2" x 2" chunks
2. Take a tuperware (or other plastic container with a lid) container mix the following:
- Lots of Old Bay. When you think you've put too much, add some more.
- Half as much cheyenne pepper
- a pinch of salt and pepper, onion and garlic power
3. Put fish chunks in container, close and shake.
- Make sure every piece of fish is completely coated in the seasoning mix
4. Bag up the seasoned chunks and leave in fridge for a few hours (not sure if this does anything, but i do it)
5. throw the chunks in a deep fryer, cook for a few minutes.

if you like spicey food, striper done this way is damn tasty and the speckled troute is amazing.

[Billable]

im no chef by any means.....here is somthing quick and easy i do for striper and speckled trout bites, not sure if you'd want to use it or not....

1.  Cut up fish in 2" x 2" chunks
2.  Take a tuperware (or other plastic container with a lid) container mix the following:
  - Lots of Old Bay.  When you think you've put too much, add some more. 
  - Half as much cheyenne pepper
  - a pinch of salt and pepper, onion and garlic power
3.  Put fish chunks in container, close and shake.
  - Make sure every piece of fish is completely coated in the seasoning mix
4.  Bag up the seasoned chunks and leave in fridge for a few hours (not sure if this does anything, but i do it)
5.  throw the chunks in a deep fryer, cook for a few minutes. 

if you like spicey food, striper done this way is damn tasty and the speckled troute is amazing.

<{POST_SNAPBACK}>

Thanks Andrew!!!