May 12, 2016 – Mary bought a farm raised fillet at HEB. I rubbed with APL’s Four Seasons plus black pepper. Pre-warmed the MES set at 250° and added apple chips to the tray before starting. With the element on … Continue reading
Category Archives: Seafood
By DirtSailor at SMF – “One of my favorite ways to do salmon is whole. When I was fishing for a living I always got the just legal keepers while my customers got all the hogs. Which isn’t a bad … Continue reading
First made on March 31, 2016 and it was great. A bit spicy. Ingredients 1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than … Continue reading
March 26, 2016. Easter Sunday. Mary made a double recipe of Treebeard’s Chicken, Sausage and Pork Tasso Jambalaya and a double batch of cornbread in our cast iron muffin pans. The day before we had made deviled eggs and bought a … Continue reading
Chef JJ’s poultry brine method — “Day one, Brine overnight. Next day, drain and pat dry. l place the bird on a rack over a drip pan then in the refer overnight. Day three smoke or cook however…JJ” Families Favorite … Continue reading
This recipe is offered on the FaceBook page of Chef Elliott Farmer. “Here’s a recipe that I love…Shrimp Scampi Florentine” Ingredients 1/3 c cream cheese 8 oz mozerella cheese, shredded 2 T butter 2 T prepared basil pesto 2 large … Continue reading
From Chef Elliott Farmer‘s FaceBook post. THIS RECIPE HAS BEEN MOST POPULAR LATELY… so here it is for those who do not have the recipe… **Cream of Crab soup** Ingredients 1/4 c (1/2 stick) butter 1 medium onion, coarsely chopped (1 … Continue reading
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
From http://www.gulf-shores-alabama.net/gulf-shores-shrimp.html Cooking Gulf Coast Shrimp Boiled Shrimp…Boiled Shrimp…Boiled Shrimp…Boiled Shrimp… Don’t over cook them. Place a packet of shrimp/crab boil seasoning, a chunk of squeezed lemon and some salt (unless cooking royal reds-don’t salt the cooking water) in a big … Continue reading
Ingredients: 1 lb of frozen shrimp, defrosted, peeled, & deveined 6 oz fat free Greek yogurt ¼ cup chopped cilantro 2 tbsp fresh lime juice 1/4-1/2 tsp cayenne pepper ½ a head of cabbage, thinly sliced (about 5 cups) 8 … Continue reading