THE RECIPE THREAD!

[SAXIS ISLANDER]

It's December and Oyster time. Here's a traditional Eastern Shore recipie straight from the first edition of the cookbook that will be sure to please.. Enjoy..

Peace Maker

Where this one got its’ name is anyone’s guess, but it’s a hell of a sandwich. It was probably used as a peacemaker between the captain and crew of oyster boats in the
Chesapeake. Just the ingredients required remind me of small cramped cabins of an oyster boat and the smell of frying bacon drifting across the culling board. It’s a manly sandwich that will stick with you for a while.

1 loaf Italian Bread 8 slices bacon
1 pint Chincoteague Oysters, Drained Flour for sprinkling
2 medium tomatoes salt and pepper to taste
1/2 cup sour cream 2 tbsp horseradish grated

Slice bread lengthwise, scoop out soft bread inside to form a shell. In an old iron skillet fry bacon until crisp. Remove and drain. Sprinkle oysters with flour and fry in bacon grease until browned on both sides. Remove and keep warm. Slice tomatoes and cook in remaining bacon grease until heated through. Place cooked bacon, oysters, and tomatoes in bread. Cut diagonally into slices. Mix sour cream and horseradish and serve as a sauce. Serves about four. Two if they’ve been tonging all morning.

[SAXIS ISLANDER]

Knotts Island Swan

The prospect of knots of bluebills swarming the decoys drew us to Knotts Island during the season of 2002. After a brief stop on the Shore, thousands congregated to feast on the wild grasses that abundantly grow in Back Bay. The dawn broke and the north wind stiffened as we waited patiently in our deep water blind. A guide under the beach had pulled the right straw as his party unleashed a steady barrage before heading back across the bay to the landing with a limit neatly placed across the bow.

With only a few shots on bluebills we continued to put in our time, knowing that something memorable would happen for us before the lunch hour. We’d seen a few swan, but nothing had come close. Glancing back over my shoulder I noticed a swan some 200 yards upwind, closing fast on our swan decoys. With the required swan permits in hand we all agreed on who was to take this bird should he enter our spread. As the swan swung past the front of the boat blind, out of sight of the box, my 10 year old hunting partner slowly raised his weapon and as the swan began his laborious take-off he was dispatched on the second shot. The pictures show that the bird was in fact taller than the hunter, and the memory etched in the mind’s eye forever.

1 12 pound swan dressed 1 Vidalia onion quartered
4 apples, quartered 4 stalks of celery, chopped
1/2 pound bacon 1/2 cup gin
1/2 cup red wine 1/2 cup currant jelly
salt and pepper

The swan should be dressed and hung in a cool, shady place for at least two days. After soak in a salt water mixture overnight. Swan do not freeze well therefore the bird should be eaten fresh if possible. Remove from water and dry with a paper towel. Rub the cavity with salt and pepper. Stuff the apples, celery, and onions inside the cavity. Oranges work well also if available. Place strips of bacon over the breast. Loosely cover the bird with aluminum foil and place the swan in a preheated oven at 350 for one hour. Remove from oven and puncture the skin just above the thigh so the natural fat will drain off. Cook for two more hours. Begin basting with gin and drippings and repeat every 15 minutes or so. Just before the swan is done mix sherry with the melted currant jelly, begin to baste with this mixture. Serve with mashed potatoes, black eyed peas with ham hock, turnip greens, and a side of corn bread.

[krissi]

Pan-Seared Rockfish with Lemon Beurre Blanc

Lemon Sauce
2 lemons, hand juiced
1/2 cup dry white wine
1 cup heavy cream
1 cup softened butter (15.5 Tablespoons)
1 cup Mushrooms (Optional)
Scallions & Parsley (Optional to Taste)

-Rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
-Season all-purpose flour with seasalt and freshly ground cracked black pepper
-Canola oil to fry in

Prepare the lemon sauce by combining the lemon juice, wine and cream in a saucepan and simmering on medium heat until reduced by half the volume. When the sauce has thickened, slowly whisk in the butter. Throw in the mushrooms and simmer till mushrooms are tender.

Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and sauté in the hot skillet until golden brown. Remove fish from heat and let rest.
Place fish on platter, and drizzle sauce around and over the fish to serve.

I cooked some whole wheat pasta and put it all on top and it was amazing!

[Capt. Brian Daley]

Sweet nice to see you guys adding to this thread

[swancaller]

Saxis, you will appreciate this one.

Once you are drunk go to freezer and pull out package of fronzen mahi fillets..

Cut up frozen fillets into chunks
put chunks into plastic microwave bowl
cut up one stick of butter and put in bowl
add enough Zesty dressing to cover fish

microwave for one min. intervals and stir fish around until meat flakes. enjoy with more beer.

[Flatdog]

Forget cooking them eat em live under water small plastic bottle with your favorite mix lime and Tabasco mine, crack oyster, remove from shell, fight of annoying fish around your head, remove regulator, sip mix from bottle chew, or swallow as required and want, replace reg purge reg then find the next one. Works with large black mussels and clams a bit chewy though. oh well

[joeksr]

Cooked some fresh striper the other day.
Man was it gooood and simple

Preheat oven to 450.
Sprinkle striper filet with Chef Paul Prudhommes
Seafood magic.
Couple pats of butter on top.
Bake about 9 minutes.
Change to broil and broil about 3 minutes to brown.
Thats it. Awesome, tasty moist, enjoy.