Prepared ahead: halved lemons, bulbs of garlic sliced in half to expose the cloves and onions sliced in half through the equator (so the top and root ends hold them together) cut-up head of celery to the boil at the … Continue reading
Category Archives: Seafood
3/15/2017 – Mary had bought 4 small lobster tails today for less that $4 each and we agreed we wanted to try boiling them cajun style; i.e. like spicy shrimp boil. They turned out very good even though she has … Continue reading
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level. … Continue reading
12/17/2016 – This recipe is Mary’s version of Audrey’s dip that Audrey made for many years for Thanksgiving and is in Frank’s and Peggy’s Thanksgiving family cookbook, 2001 Edition. 8 oz. Cream Cheeze – NOT the low-fat version as it … Continue reading
See link here to a process that would work better than this cook.
Pecan will be fine for the smoke. I do hot smoked catfish at 250-300° until the fish flakes easily. For catfish, you may be OK with it on the grates, but I highly recommend that you use a fish basket … Continue reading
From SmokinAl in Central Florida (Sebring) “We love smoked salmon.” No brine, just coat with EVOO and dust with Cajun seasoning. Smoke at 225 with mesquite chips for strong smoke for about 45 minutes (don’t overcook). To IT of 140°. From … Continue reading
CRAB CAKES WITH LOUIS SAUCE from Regina’s Family Kitchen, Mobile AL These crab cakes are a delectable splurge for serving at home. Top with a generous dollop of creamy Louis sauce and serve them as an appetizer or as part of … Continue reading
July 5, 2016 Bought 3 lbs headless shrimp in Bayou la Batre–16-20 count–Louisian Seasoning bag, and a bottle of concentrate. In an 8 quart pot added about: 5 qts water; seasoning bag,1/4 cup table salt;large lemon cut in half, squeezed … Continue reading
Cook it until you reach an IT of 140-145* ============= mixed 2 ml (1/2 teaspoon) of mayonnaise with 2 ml (1/2 teaspoon) dijon mustard and 2 ml (1/2 teaspoon) dried dill weed and spread over fillets on a small sheet … Continue reading