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Post by Captj on Jul 21, 2023 4:57:54 GMT -5
Agree on the Spanish Lobsters. There's plenty of them here in So Fla. Just gotta know where and how to look. Also like me some Slipper Lobsters. You can keep the Fla Spineys.
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Post by One Man Gang on Jul 21, 2023 6:31:20 GMT -5
One man's trash fish is another man's delicacy! People are eating a lot of shit these days that was considered trash a generation ago. I'd crew for you any day of the week and twice on Sunday. I would enjoy hosting you and a couple others on here for a few days. If it was a possibility I would pursue it. I was able to finally have my 14 year old onboard for a weekend with me earlier the summer but I also had the CEO of the company son on at the same time. That was the only way I was able to pull it off. He asked when he could put his son onboard for a few days and I told him as soon as I can bring my son onboard for a few days. He made it happen. |
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Post by JS84 on Jul 21, 2023 7:02:20 GMT -5
Solid dad move.  |
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Post by tampaspicer on Jul 21, 2023 11:11:52 GMT -5
Love octopus. We get the baby octopus all the time at the local Tia restaurant. Baby octopus is crazy good. Way jealous!!!  |
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Post by wynnv on Jul 21, 2023 13:02:35 GMT -5
Sushi last night. Shrimp and blackened grouper tacos tonight. Tomorrow is angel hair pasta with clam sauce and cedar key little necks in a garlic butter white wine sauce. Attachment Deleted |
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Post by bswiv on Jul 21, 2023 19:16:16 GMT -5
Agree on the Spanish Lobsters. There's plenty of them here in So Fla. Just gotta know where and how to look. Also like me some Slipper Lobsters. You can keep the Fla Spineys.
We used to get them off the rockshrimp boats, them and big squid and a few giant hopper shrimp.
And......if you want something really interesting.......softshell rockshrimp.....fried just like softshell crabs!!!
There are times I miss the seafood business, mostly when I am hungry. Though, while fishing St. Augustine Inlet today two of the smaller local shrimpers came back in through the inlet......memories.
Our old boat, the Ruth & Gale, a small steel hull, moved to St. Augustine when we sold it, the man who bought it from us having passed on not too long ago.
Oh well.........time rushes on. |
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Post by stc1993 on Jul 21, 2023 20:09:13 GMT -5
I used to get fresh shrimp off the boat at the dock in Carrabelle. $2/lb back then. They were good.
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Post by whitebacon on Jul 21, 2023 20:49:01 GMT -5
I used to get fresh shrimp off the boat at the dock in Carrabelle. $2/lb back then. They were good. My third wife is from Thomasviile. We drove around for days at a time...Carrabelle is straight up awesome. |
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Post by stc1993 on Jul 21, 2023 23:26:52 GMT -5
It's 54 miles from me to Thomasville. Around 100 more to Carrabelle if you know the back roads. I Go thru Bainbridge not Thomasville.
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Post by One Man Gang on Jul 22, 2023 6:22:52 GMT -5
Is carabelle still all that and a bag of chips? Was thinking of heading there in a week. Haven't been there in eons.
How about Bainbridge and areas around the lake?
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Post by slough on Jul 22, 2023 6:27:20 GMT -5
Carrabelle has changed a good bit but not as bad as towns west. Bainbridge is thriving. Lot of growth and new industry coming in Decatur county.
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Post by wynnv on Jul 22, 2023 9:52:13 GMT -5
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Post by whitebacon on Jul 22, 2023 12:11:33 GMT -5
It's 54 miles from me to Thomasville. Around 100 more to Carrabelle if you know the back roads. I Go thru Bainbridge not Thomasville. My then wife lived on a 16,000 AC plantation. Her family is legendary in quail hunting and bird dog circles. Her uncle, who remains a friend of mine, runs a plantation probably next door to you, in Albany. He's arguably the best dog man in the south, with multiple field trial titles. Some of my fondest memories were the days I spent with them. |
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Post by Tarpon65 on Jul 22, 2023 13:46:10 GMT -5
In honor of Ballak, we are eating the colors of Italy tonight!  |
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Post by tonyroma on Jul 22, 2023 13:50:24 GMT -5
Y’all vegetarian ?
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Post by Tarpon65 on Jul 22, 2023 14:15:46 GMT -5
I may be adding a few more ingredients. |
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Post by cadman on Jul 22, 2023 15:29:39 GMT -5
Meatloaf, baked potato and green beans.
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Post by ferris1248 on Jul 22, 2023 16:14:06 GMT -5
Cioppino
6 - strips bacon
2 - lb - fresh fish (your choice)
2 - lb shrimp, cleaned/deveined
2 - lb scallops, washed/drained
1 - can clams (7 oz)
2 - med onions chopped
1 - sm. green pepper, seeded/chopped (I'll use red/yellow pepper, milder)
6 - new potatoes, pared/diced
4 - cloves garlic, minced
20 oz chicken broth
30 oz tomato sauce
3 -cups diced tomatoes, Hunts Garlic/organo/basil
1 - tsp basil
1 - tsp oregano
4 - tbs chopped parsley
1 - tsp coarse grd. black pepper
1/2 tsp Tabasco sauce
2 - cups sauterne wine or any dry, sweet wine.
Drain clams and reserve juice. Cook bacon till crisp, remove from pan. Saute onions and
garlic till slightly brown then sprinkle flour over onions/garlic stirring to make a smooth
paste.
Slowly add chicken broth, stirring constantly till sauce is smooth and thickened. Crumble
bacon into pan and add tomato sauce, tomatoes,clam juice,wine, pepper, and seasonings.
Heat mixture to a boil, lower flame and simmer gently for 45 minutes.
Add potatoes and clams, simmer for 1-2 hours.
Add fish, shrimp and scallops, cover immediately, leaving heat on low. When seafood is
done to your liking, remove from heat and serve.
This is even better if you let it sit overnight, reheat and then add the seafood.
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Post by One Man Gang on Jul 22, 2023 16:39:52 GMT -5
Hell yes! Thanks Ferris. Gives me something new to try at work.
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Post by Tarpon65 on Jul 22, 2023 16:52:27 GMT -5
Ended up using the colors of Italy to make Picadillo yet again. It has been on the dinner table about every week for the last couple of months, but it's simple, and it's too damn hot to grill outside every night! Plus side is the wife really likes it.  |
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Post by bswiv on Jul 22, 2023 17:10:51 GMT -5
Attachment DeletedSheepshead baked in pineapple, with the juice, a large sliced onion and a little soy sauce. First stab at it this way. Quite good......especially the liquid when put on top of Jasmine Rice.
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Post by ferris1248 on Jul 22, 2023 21:27:59 GMT -5
Hell yes! Thanks Ferris. Gives me something new to try at work. I will say if you find this a bit acidic from the type of tomatoes used, cut it with a some sugar to add a little sweetness. I've noticed an acidic taste (metallic) depending on if I used Hunts, VanCamps or other brands. Sugar or salt will cut this but I've started staying away from salt. |
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Post by stc1993 on Jul 23, 2023 9:13:59 GMT -5
My wife uses 1/2 spoonful of sugar in hers. Not a lot.
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Post by wynnv on Jul 23, 2023 11:01:08 GMT -5
Cioppino 6 - strips bacon 2 - lb - fresh fish (your choice) 2 - lb shrimp, cleaned/deveined 2 - lb scallops, washed/drained 1 - can clams (7 oz) 2 - med onions chopped 1 - sm. green pepper, seeded/chopped (I'll use red/yellow pepper, milder) 6 - new potatoes, pared/diced 4 - cloves garlic, minced 20 oz chicken broth 30 oz tomato sauce 3 -cups diced tomatoes, Hunts Garlic/organo/basil 1 - tsp basil 1 - tsp oregano 4 - tbs chopped parsley 1 - tsp coarse grd. black pepper 1/2 tsp Tabasco sauce 2 - cups sauterne wine or any dry, sweet wine. Drain clams and reserve juice. Cook bacon till crisp, remove from pan. Saute onions and garlic till slightly brown then sprinkle flour over onions/garlic stirring to make a smooth paste. Slowly add chicken broth, stirring constantly till sauce is smooth and thickened. Crumble bacon into pan and add tomato sauce, tomatoes,clam juice,wine, pepper, and seasonings. Heat mixture to a boil, lower flame and simmer gently for 45 minutes. Add potatoes and clams, simmer for 1-2 hours. Add fish, shrimp and scallops, cover immediately, leaving heat on low. When seafood is done to your liking, remove from heat and serve. and add it to the broth. I let by broth simmer for at least 3 This is even better if you let it sit overnight, reheat and then add the seafood. I love Cioppino and make it quite frequently. It is absolutely better the next day. If you like fennel bulb chop one up very fine let it simmer and soften with onion, shallots and garlic then and add it to the broth. I let my broth simmer at least 3 hours before I add the seafood. View AttachmentView Attachment |
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Post by wynnv on Jul 23, 2023 11:12:46 GMT -5
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Post by 4ward on Jul 23, 2023 13:14:16 GMT -5
Trying the korean bbq again today.
I’ll post it up( if it’s worth a shit).
Thanks Josh and Pete, I think I hit all the “notes” from your suggestions.🙂
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Post by Pressure Point on Jul 23, 2023 15:19:26 GMT -5
I had a small party last week and have some leftover grilled burgers. I'm making patty melts on rye sauteed onions to go on them.
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Post by Tarpon65 on Jul 23, 2023 16:34:25 GMT -5
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Post by conchydong on Jul 23, 2023 16:39:32 GMT -5
Nilaga tonight. Sort of like a Filipino version of corn beef and cabbage but without the corn beef. My wife used pork ribs for the protein. It is usually is done with some sort of beef, but we had a lot of ribs. We sprinkle it with fish sauce and kalamansi.
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Post by wynnv on Jul 23, 2023 18:07:35 GMT -5
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