Fishing With Boogers
ABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
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BANANA CREAM PIE
½ cups sugar
2 egg yolks
4 tbsp. plain flour
2 tbsp. butter
¼ tsp. salt
2 bananas
2 cups milk
1 tsp. vanilla
Mix sugar, flour and salt well together and then add milk a little at a time until mixed well. Add beaten egg yolks, butter and vanilla. Cook all together until thick. Pour filling into a baked 9” pie shell lined with the 2 bananas sliced in bottom of shell. Top with meringue. Bake at 325 deg. for 12 -15 minutes. You can use same recipe for coconut pie
BANANA LEATHER
This is a good way to use those over-ripe bananas.
Very ripe bananas
Lemon slices
Sesame seeds
Blend bananas and lemon in blender. Mix equal parts of banana puree and sesame seeds. Spread thinly on plastic wrap on cookie sheet. Dry in warm oven with door open. Dry until crispy, turning once or twice when partially dry. Break into pieces.
EGG CUSTARD
3 eggs
¾ cup sugar
2 tbsp. plain flour
½ stick butter
2 cups milk
1 tsp. vanilla
Combine above ingredients and pour into a slightly baked pie shell. Cook at 400 deg. for 10 minutes. Reduce heat to 350 deg. and continue cooking for 30 minutes. During this 30 minute period, open the oven door all the way then close two or three times. Sprinkle nutmeg on top.
OLD FASHIONED POUND CAKE
12 eggs
1 pound flour (plain)
1 pound sugar
1 pound butter
1 tbsp. wine
Cream sugar and butter together, until light and fluffy. Add eggs one at a time. Mix well.
Mix in flour and beat well. Add wine. Grease bottom of tube pan with butter and place waxed paper on bottom of pan, pour mixture into pan. Bake, at 300 deg. for 1 ½ hours, or until tooth pick checked in top comes out dry. Usually takes 2 hours.
NEVER OPEN STOVE TO CHECK CAKE UNTIL AFTER 1 ½ HOURS.
PEACAN PRALINES
Ingredients:
· 1 1/4 cups of sugar
· 3/4 cup of brown sugar
· 1/2 cup of evaporated milk
· 4 tablespoons butter
· 1 tablespoon vanilla
· 1 1/2 cups pecans
Preparation:
Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very easy & makes the best pralines ever.
PECAN PIE
1 CUP light brown sugar
1 CUP white Karo syrup
¼ tsp. salt
1 tsp. vanilla
¼ cup melted butter
1 cup chopped pecans
3 whole eggs
Mix brown sugar, salt, and melted butter together, then beat well by hand. Add beaten eggs and mix well with above. Cook in heavy boiler for about 5 minutes stirring constantly. Remove from stove, add vanilla and chopped pecans. Bake a raw shell for just a few minutes then pour in filling. Bake at 325 deg. until done, or about 30 minutes.
POOR MAN’S PECAN PIE
2/3 cup sugar
2/3 cup dark Karo syrup
1 stick butter
2/3 cup Quaker oats
2 eggs
1 tsp. vanilla
Cream sugar and butter, add eggs, and mix in syrup, oats and vanilla. Placed in unbaked pie shell and bake at 325 deg. for 45 minutes.
There is no difference in taste between this pie and a regular pecan pie.
RICE PUDDING
2 eggs beaten
2 cups cooked rice
1 1/3 cups
1/3 cup raisins
¼ cup sugar
½ tsp. grated lemon rind
1 tbsp. butter, softened
1 tbsp. lemon juice
1 tsp. vanilla
3 tbsp. soft bread crumbs
1/8 tsp. salt
1 tbsp. melted butter
Combine first six ingredients and mix well. Stir in rice, raisins, lemon rind and juice. Spoon this mixture into a lightly greased 1 qt. baking dish. Combine bread crumbs and melted butter then sprinkle over top. Bake at 325 deg. for 40 to 45 minutes.
SWEET POTATO PIE
1 ½ cups cooked mashed sweet potatoes
1 ½ cups sugar
2 ½ tbsp. butter, softened
1 tsp. vanilla
1 tsp. nutmeg
3 egg yolks, beaten
2/3 cup evaporated milk
3 egg whites
Combine first 3 ingredients, mix well. Stir in milk, egg yolks, vanilla, and nutmeg, and set aside. Beat egg whites until stiff and fold into sweet potato mixture. Pour into an unbaked 9” shell. Bake at 375 deg. for 10 minutes, reduce heat to 350 deg. and bake 45 minutes or until set.
BONITA SALAD
Bonita, or Little Tunny, is in the tuna family. Bonita can be used to make a dish similar to Tuna fish salad.
Immediately after catching a Bonita cut off the tail. There is also a point just behind the pectoral fin where one can cut into and help in bleeding the fish. It is important to let the fish bleed for several minutes overboard. Fillet, skin and put on ice promptly.
Place the fillets in a colander, and place it in a large covered pot. Add a small amount of water and steam the fillets until they are cooked to remove the oil, and remaining blood. Cool the fillets, drain and mix them with minced onion, pickle relish, mayonnaise, cooked eggs and other ingredients used in Tuna salad.
GRILLED LARGE REDFISH
Large Redfish (20 lb. or more) are difficult to skin or scale. Fishermen often choose not to keep them because of the difficulty in cleaning. This is an easy way to prepare them.
Cut off the head with a large knife of hatchet. Split the fish down the backbone to remove the entrails and backbone, but leave the skin and scales on. Lay the fish scale side down on the grill over a medium hot charcoal fire
Cook until the meat flakes with a fork, basting frequently with a mixture of lemon butter, Worcestershire sauce, pepper and garlic salt. Remove meat from skin with a spatula while the fish is still over the coals and discard skin. Serve with lemon butter.
FRIED SHARK
Sharks up to three feet in length are excellent broiled or fried.
Fillet and skin freshly caught shark. Soak in saltwater in the refrigerator for 2 to 3 hours to remove blood. Drain and cut into 2 inch squares, salt and pepper lightly. Prepare a batter of milk, egg and flour. Dip shark in batter and deep fry until golden brown.
The soak in important no matter how you prepare your shark.
STUFFED FLOUNDER
INGREDIENTS
1 whole flounder
1 cup butterABE'S ALLIGATOR RECIPE
5 lb Alligator meat
Cajun seasoning
1/4 c Olive Oil
1 1/4 lb Smoked sausage -- diced
1 can Tomato Sauce -- 10oz.
1/3 c Butter
1/3 c Dark Roux
1/4 c Chicken Base
4 c Spanish Onion -- chopped
1 c Bell Pepper -- chopped
1 c Celery -- diced
1 t Cayenne Pepper
2 T Jalapeno Pepper -- diced
1 t Sugar
2 T Garlic -- chopped
3 c Fresh mushrooms -- sliced
2 qt Water
1/2 c Green Onion Bottoms -- chopped
1/2 c Parsley -- chopped
3 c Rice -- cooked
Mixture of cornstarch and water for thickening -- optional
Rub both sides of alligator meat with Cajun seasoning and cut into 1 inch by 1 inch pieces. If possible, allow to marinate overnight.
Brown alligator in olive oil over high heat. Remove from pot. Sauté smoked sausage in same oil for 5 minutes and remove from pot. Pour tomato sauce into pot with remaining oil. Stir sauce over high heat until it is very brown, almost burned. Keep stirring until a thick ball of paste forms. Add butter, roux, chicken base, onions, bell pepper, celery, cayenne pepper, jalapeno peppers and sugar. Sauté until onions are clear.
Return alligator and smoked sausage to pot. Add garlic, mushrooms and 3 cups of water. Bring to a boil and then reduce to medium heat. Cook for 1 hour, adding water as needed. Once alligator is tender, add green onions and parsley. Cornstarch mixture may be added to thicken gravy. Serve over hot cooked rice
, divided
1/2 cup chopped celery
1/2 cup chopped onion
3 cups chicken-flavored dry bread stuffing mix
1 (6 ounce) can lump crabmeat
1 (4 ounce) can small shrimp, liquid reserved
1 teaspoon Old Bay Seasoning TM, or to taste
1 teaspoon Cajun seasoning (optional)
DIRECTIONS
Preheat the oven to 300 degrees F (150 degrees C). Lay the fish down dark side up. Make an incision next to the backbone on both sides, stopping before the head and tail. Slip the knife in between the flesh and backbone and run the knife down the ribs on both sides of the backbone.
Melt 1/2 cup of butter in a skillet over medium heat. Saute the onion and celery in the butter until just tender. Place the stuffing mix into a bowl, and stir the onion and celery into it along with the butter in the pan. Mix in the crab and shrimp with their juices, adding a little more liquid, or more stuffing to get a good consistency.
Melt the remaining butter, and brush some of it onto a cookie sheet. Stuff the stuffing mixture into the pockets of the flounder, and place the stuffed fish on the cookie sheet. Brush the outside of the fish with melted butter, and season with the Old Bay and if desired, Cajun seasoning.
Bake for about 25 to 30 minutes in the preheated oven, or just until the flounder flakes easily with a fork.
WE HAVE NOT CHECKED THE MENTIONED SEASONINGS FOR MSG, BUT WE RECOMMEND USING SEASONINGS WITHOUR MSG. WE NEVER RECOMMEND USING MARGARINE.
BAKED BAY SCALLOPS
INGREDIENTS
1 cup butter, softened
1 cup fresh bread crumbs
6 garlic cloves, crushed (or as desired)
2 tablespoons finely minced onion
1/2 cup chopped fresh parsley
1/4 cup white wine or sherry
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
2 tablespoons vegetable oil
2 tablespoons diced onion
1 1/2 pounds fresh bay scallops
1/2 pound mushrooms, sliced
DIRECTIONS
Combine the softened butter, bread crumbs, garlic, minced onion, parsley, wine, lemon juice and salt and pepper. Chill until mixture is firm, at least 1 hour.
Preheat oven to 450F (230*C). Grease shallow baking dish or au gratin pan; set aside.
Heat oil in large skillet over medium heat. Add diced onion and sauté until soft, but not browned. Add scallops, mushrooms, salt and pepper to taste and sauté briefly. Drain off liquid.
Arrange scallop mixture in prepared dish. Slice garlic butter and arrange evenly over scallops.
Bake until butter is hot and bubbly, about 5 to 10 minutes. Serve immediately. (Scallops can also be broiled. Place about 3-inches from heat and broil until bubbly, about 3 to 5 minutes.)
Makes 4 Servings.
Apple-Spiced Pork Roast
(for crock pot)
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1 teaspoon dried marjoram (you can also substitute dried sage)
1/2 teaspoon salt
1/2 teaspoon white or black pepper
2 1/3 to 2 1/2 pound pork sirloin tri-tip roast
1 cup spiced apple cider (bottled)
2 Tart apples (Granny Smith or Pippin, for instance), cored and cut into 3/4-inch pieces
1 large red onion, cut into 3/4-inch pieces
1/4 cup dark brown sugar, loosely packed
1/2 teaspoon ground cinnamon
2 tablespoons maple butter (you can substitute maple syrup)
2 tablespoons quick-mixing flour
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub the herb mixture all over the outside of the pork roast. Place in a crock pot. Pour apple cider around the roast. Cover roast with apple pieces, then top apples with onion pieces. Sprinkle brown sugar and cinnamon over the top of the apples and onions.
Cover and cook on low about 4-5 hours (a meat thermometer inserted into the center of roast should register 165 degrees). When cooked throughout, remove roast to serving platter.
Turn crock pot to high. Add maple butter to a microwave-safe custard cup and microwave on high for about 5 seconds to soften. Stir in flour (add a tablespoon of juice from slow cooker, if needed). Stir maple paste into the apple-onion-cider mixture in slow cooker. Cook for 30 minutes longer, or until thickened nicely. Meanwhile, after pork has cooled slightly (about 10 minutes), cover with foil to keep warm.
Serve sliced pork roast with apple-onion sauce, and steamed yams if desired.
ORANGE CREAMSICLE PIE
1 1/4 cup Graham cracker crumbs
1/4 cup Sugar
1/3 cup butter; melted
1 quart Vanilla ice cream; softened
6 ounces Orange juice concentrate - thawed
Cool Whip
Orange slices
In small bowl, combine crumbs, sugar and butter; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust.
Freeze until firm, about 4 hours. If you like, before serving, garnish with Cool Whip and orange slices.
TRIGGERFISH WEST INDIES SALAD
Skin and fillet three medium Triggerfish. Place the fillets in enough salted water to cover them and simmer 3 to 5 minutes until fish flakes. Drain and cool the fillets. In a salad bowl, mix the fish with one large bottle of Italian dressing and one large minced white onion. Marinate the salad overnight or for at least several hours in the refrigerator. Serve with crackers as an appetizer.
BRUNSWICK STEW
½ bottle Worcestershire sauce (5 oz) 3 lbs. beef
3 Tbsp. lemon juice 3 lbs. chicken
1 Tbsp. prepared mustard 2 lbs. pork
1 ½ bottles ketchup 3 lbs. Irish potatoes
¼ cup white vinegar 1 qt. lima beams
½ Tbsp. pf liquid hickory smoke 3 qts. tomatoes
¼ tsp. allspice 3 qts. cream corn
2 tsp. white sugar ½ qt. okra
Cook chicken, and beef covered in pot of water until tender. Let cool. Grind in meat grinder or food processor. Grind potatoes and onions: add to meat juice. Cook. Add all other ingredients. Mix well. Cook 1 ½ to 2 hours stirring often.
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SIMPLE ALLIGATOR STEW
Cooked rice (to serve with finished product)
1 lb. Alligator
2 Bell Peppers
2 med. Onions
6 stalks Celery
Garlic (minced) – to taste
1 stick Butter (NOT MARGARINE)
1 can tomatoes w/ green chilies
A few shots of Tabasco
Chop bell pepper, onion, & celery add garlic & other spices to taste
Sauté above ingredients in pot with 1 stick butter until wilted.
Add alligator meat, 1 cup water (or white wine) & 1 can tomatoes w/ chilies. Now is the time for the Tabasco.
Simmer down until alligator is fork tender, do not overcook.
May need to add more liquid if needed. You can use corn starch or flour to thicken if needed.
Serve over rice with hot French bread.