The most important and enjoyable part of this recipe is to get out and enjoy some great battles with two of the hardest fighting species in our estuaries. I like to filet my drum and leave the skin and the scales on. There are a number of reasons I choose this but I am a lazy fish cleaner and would rather fillet and get a nice clean piece of meat and I hate to descale fish. That being said the most important reason I leave the skin and scales on my drum is that in my experience and enjoyment of...
Doves in wine 8 doves, cleaned and picked 3 T. olive oil or bacon drippings, heated Brown doves on all sides in oil or drippings in heavy iron skillet. 1/2 cup red wine 1/2 cup olive oil 2 T. Worcestershire sauce 1/2 tsp. salt Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender Serve with wild rice. Pan-roasted Dove with Peaches 4 ea. dove 1/2 lb. whole unsalted butter...
1 egg 1 ½ cups of milk 2 cups of cornmeal 1 ½ tsp salt ½ tsp of cayenne pepper 1/4th tsp black pepper Mix the egg and milk in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown....
1 Serving 2 quarts of water ½ cup of vinegar 1/4th cup lemon juice 1 tbs salt Combine all ingredients and marinate the game for several hours. Rinse the meat with cold water before cooking. This marinade helps eliminate the wild taste of venison....
1 pound skinless swordfish steak (about 1 in. thick), cut into 1 in. cubes 1 tbsp. fresh lemon juice ½ tsp. dried oregano 4 (7-in.) pitas 1 lg. cucumber 8 oz. container of plain yogurt 1 ½ tsp. chopped fresh mint ½ tsp. chopped garlic, mashed to a paste w/ ½ tsp. salt 2 med. tomatoes, chopped ½ sm. chopped red onion ¾ cup chopped romaine lettuce Prepare grill. Preheat oven to 200 degrees. In a bowl toss swordfish with lemon juice, oregano and salt and peppe...
1 English cucumber 1 sm. red onion ½ cup sour cream 1 ½ tbsp. chopped drained capers 2 tsp. drained bottled horseradish one 16-18 in. round, thin wrap or lavash bread 6 thin slices smoked salmon (about 6 oz.) chopped chives 1 cup watercress sprigs Halve and seed cucumber. Cut cucumber into 16 (5x1/4 in. thick) sticks. Cut onion into thin slices. In a sm. bowl stir together sour cream, capers, horseradish and salt and pepper to taste. Quarter wrap or lavash bread and...
½ lb. frozen thawed cooked shrimp, chopped 1 lb. bacon 1 tbsp. olive oil 3 lbs. green tomatoes (about 6), cut into ¼ in. slices 12 lg. slices firm sourdough bread 1 lb. mozzarella cheese, sliced fresh basil leaves In a 10-12 in. heavy skillet cook bacon in batches over moderate heat until crisp, reserving ½ cup drippings and transferring bacon to paper towels to drain. (When bacon is almost crisp, add in shrimp for just 3 min. to flavor in bacon.) In a bowl, coat 4 tomato...
3 6-oz. cans tuna packed in oil, drained 1 cup pitted Kalamata olives, chopped coarse ½ cup each drained bottled pimientos, scallions and fresh cilantro, all chopped ¼ cup thinly sliced peperoncini ¼ cup mayonnaise 1 tbsp. fresh lemon juice 2 loaves Italian or French bread loaf (about 17 x 3 ½ in. each) 4 cups shredded romaine lettuce Make filling: In a bowl stir together all filling ingredients until combined well but still chunky. Filling may be made a day ahead, co...
2 slices bacon 1 ½ lb. peeled & boiled lg. shrimp (purchased bag of precooked frozen then thawed) 5 cups mixed lettuce greens (arugula, watercress, baby spinach, etc.) 1 cup cherry tomatoes 2 tbsp. each light sour cream and balsamic vinegar 2 tsp. extra virgin olive oil fresh ground pepper to taste Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings. Crumble bacon, set aside. Add shrimp to dripping and sa...
2 tsp. whole grain mustard 1 tsp. honey ¼ tsp. each tumeric, ground red pepper, garlic powder and salt 4 salmon fillets Preheat broiler. Combine all ingredients except salmon. Rub mustard mixture on salmon fillets. Place fish, skin sides down, on a jelly roll pan coated with cooking spray. Broil 8 minutes or until desired doneness....