Texas Tuna Seared

Texas Tuna Seared
* 1 pound yellowfin tuna
* kosher salt to taste
* fresh ground black pepper to taste
* 1/2 cup Italian seasoned bread crumbs
* 3 tablespoons olive oil
1. With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
2. Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
3. Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

Tips
*When you purchase your ahi or yellowfin tuna, make sure your tuna is bright red or dark pink. If it is maroon or brown, it is not sashimi or grill grade, so it will not be a good candidate for this recipe.
* Do NOT substitute with albacore tuna! It will not taste good!

Texas Oysters Rockefeller Galveston Texas

* 48 fresh, unopened oysters
* 1 1/2 cups beer
* 2 cloves garlic
* seasoned salt to taste
* 7 black peppercorns
* 1/2 cup butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 1 (10 ounce) package frozen chopped spinach, thawed and drained
* 8 ounces Monterey Jack cheese, shredded
* 8 ounces fontina cheese, shredded
* 8 ounces mozzarella cheese, shredded
* 1/2 cup milk
* 2 teaspoons salt, or to taste
* 1 teaspoon ground black pepper
* 2 tablespoons fine bread crumbs
1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.)
3. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs.
4. Bake until golden and bubbly, approximately 8 to 10 minutes.

Marinated Texas Grilled Shrimp

Marinated Texas Grilled Shrimp
* 3 cloves garlic, minced
* 1/3 cup olive oil
* 1/4 cup tomato sauce
* 2 tablespoons red wine vinegar
* 2 tablespoons chopped fresh basil
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 2 pounds fresh shrimp, peeled and deveined
* skewers

1. In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Texas Dulce De Leche, Caramelized Milk Pudding

Texas Dulce De Leche, Caramelized Milk Pudding
4 eggs
1/2 cup sugar
3/4 cup all-purpose flour (I sifted it)
1/4 cup unsalted butter, melted
3/4 cup Dulce de Leche Cream
3/4 cup unsweetened coconut milk
1 cup whole milk
2 tablespoons toasted slivered almonds, for garnish

Preheat oven to 300°F and generously butter 8- inch cake pan. Beat eggs and sugar until thick and pale in color. Fold the flour into the egg mixture in 3 batches, adding the melted butter with the last batch. Spread batter into prepared pan and bake for 30 minutes, or until golden brown. Set the cake aside to cool on a wire rack.

In a small saucepan, combine Dulce de Leche Cream, coconut milk, and whole milk and bring to a boil. Set aside to cool slightly.Cut the sponge cake into 1" inch cubes and divide them among 6 ramekins. Pour the warm Dulce de Leche Cream over the sponge cubes in each ramekin. Garnish each serving with a teaspoon of toasted almonds on top. Refrigerate for two hours and serve chilled.

Bayou Crawfish Pasta -

Bayou Crawfish Pasta

Yield = 6 Entree Portions

Ingredients
1-1/2 lbs. Linguine
2 cups Crawfish Tail Meat (Cooked)
2 cups Andouille Sausage, Julienne
1-1/3 cups Parmesan Cheese, Grated
3 to 4 tbs. Cajun Blackening Seasoning**
2 tbs. Butter, Unsalted
1/2 cup Green Onion, 1/4 inch slices
3 cups Half & Half

**Cajun Spice can be found in most supermarkets as Blackened Redfish Seasoning. Andouille is smoked sausage available in supermarkets and specialty food stores.

Method:
1.) Cook Linguine according to package instructions until al dente. Cool under running water and lightly oil.
2.) Heat a heavy pan (large enough to hold the linguine) over medium heat. Melt Butter in the Pan. Add the Andouille sausage and sauté until it begins to brown.
3.) Add the crawfish meat and Cajun Blackening Seasoning.
Cook for one minute.
4.) Add the half & half. Bring to a boil. Add the linguine and toss together until well coated and thoroughly heated.
5.) Sprinkle in half of the parmesan cheese and toss thoroughly.
6.) Portion onto warm plates and garnish each plate with the remaining parmesan cheese and green onions.

Workingman Charters

Finsanity Charters

Banana Split cake

Sponge Cake

32 oz egg yolk & 16 oz sugar, whipped to soft peak
8 each banana, mashed
16 oz walnuts
1/4 oz vanilla extract
32 oz egg whites, whipped to soft peaks
20 oz sugar
28 oz all-purpose, sifted
1/2 oz baking powder
1/4 oz baking soda

Whip egg yolks and sugar to soft peaks.

Mash together the banana, walnuts and vanilla.

Whip egg whites and sugar to soft peaks.

Gently combine egg yolks and banana mixture with egg whites.

Sift flour, baking powder and baking soda.

Fold into above ingredients.

Bake in a sheet pan at 335 F for 15 min.

Cut roulade sponge in individual serving size rounds.
Layer sponge, sugar syrup, Banana Bavarian cream, sliced fresh bananas and top it with another roulade sponge.
Freeze. Then pull out frozen and top with whipped cream, sugared pecan nuts, caramel sauce, and chocolate sauce.

AuGratin Potatoes

Au Gratin Potatoes

Potatoes (baking) 3 lbs, peeled and thin sliced
Onion, thin sliced

Cream Sauce for the Potatoes:

Heavyu Cream 2 cups
Whole Thyme (dry) 1/4 tsp.
Fresh Garlic (chopped) 2 tbs.
Salt 1-1/4 tsp.
Pepper 1-1/4 tsp
Butter 1 tbs.
Parmesan Cheese (grated) 4 oz

Method:

1. Mix onions and potatoes and put into baking dish. Mix cream, garlic, salt, pepper, and thyme leaves.

2. Pour mixture over potatoes and onions and cover.

3. Put in a pre-heated 350F degree oven, and bake for about one hour.

4. When potatoes are tender, remove from oven and sprinkle with parmesan cheese.

5. Put back in the oven uncovered and bake for ten minutes more until brown.

By Workingman Charters

Clam Rice

I use the canned kind just as good

Cooking instructions:

Rinse the clams in hot water. Then, rinse them several times, under strong running water if possible, to wash all the sand out.

Heat the oil and saute the finely chopped onion, the crushed garlic, the pepper and the parsley.

Add the tomato sauce, the salt and the clams (don't stir excessively to avoid breaking the shells). It is better to shake the pot instead.

Add the stock and the wine. Bring to a boil and then stir in the rice and the spices lightly browned and crushed.

Let it boil, covered, over high heat until the rice grains begin to open, then lower the heat and allow it to simmer until the rice is tender.

By Workingman Charters

Stuffed Red Snapper

Stuffed Red Snapper

Cooking instructions:

Gut the red snapper. Cut it open to remove the spine. Season it with crushed garlic, salt, pepper and lemon juice. Cover with onion rings and peppers. Marinate for 2 hours. Boil the shrimps and the lobsters. Ground the seafood with the ham. Saute the chopped onion in hot butter. Add the seafood and ground ham. Stir fry for a few minutes. Add the remaining stuffing ingredients and stir to prevent from sticking. Set it aside.

Stuff the red snapper and secure it with toothpicks. Place it on a well greased baking pan over a potato bed. Cover with the onion rings and the pepper left over from the marinade. Bake at 375ºF for about 1 ½ hour. While you are roasting it, baste frequently with butter or oil.

Given by Finsanity Charters

Stuffed Flounder Recipe

Stuffed Flounder Recipe

INGREDIENTS

• 1/3 cup butter
• 1/2 large onion, minced
• 1 bunch green onions, chopped
• 1/2 green bell pepper, chopped
• 1 stalk celery, minced
• 3 cloves garlic, minced
• 1 pound crabmeat, shredded
• 1/4 teaspoon Cajun seasoning
• 1/2 cup dry bread crumbs
• salt and pepper to taste
• 2 tablespoons butter, softened
• 4 pounds whole flounder – cleaned, rinsed and dried

DIRECTIONS

• Set the oven to 350 degrees F, Lightly oil baking pan lined with aluminum wrapper.
• Melt down the butter over moderate heat and then sauté the bell pepper, garlic, onion and celery.
• Remove from heat and then place into a bowl, add in the crabmeat, salt and pepper, flavorings and bread crumbs.
• Place inside the oven and cook for thirty minutes.

Texas Flounder Recipe

Skillet Sole (Texas Flounder) Recipe

1 cup chopped onion 1/3 cup chopped green pepper 1 cup tomato juice 1 tablespoon dried parsley flakes 1 teaspoon salt 1 teaspoon dried oregano 1 pound sole or flounder fillets

DIRECTIONS In a large non-stick pan sauté the onion and green pepper until softened. Add in the tomatoe juice, salt, oregano, and parsley. Let them cook for five minutes and then add in the fillet. Let it fish cook for twelve to fifteen minutes at moderate heat.

Shrimp Bisque

Shrimp Bisque Recipe

1 can green pea soup
1 can tomato soup
1 cup milk
1 cup water
1 cup sherry (or to taste)
1/2 pound cooked shrimp

Mix soups, milk and water and bring to boiling point. Add sherry then shrimp which has been chopped.

Serves 6.

Shrimp Casserole Recipe

Shrimp Casserole Recipe

1 pound shrimp (cooked)
1 can mushroom soup
2 hard boiled eggs, diced
1/4 pound sharp cheddar cheese
Few drops Worcestershire
Salt & pepper to taste

Cut shrimp into pieces. Combine shrimp, soup, eggs, salt, pepper, and Worcestershire and place in a casserole dish. Top with slices of sharp cheddar cheese and brown in oven.

Serves 4-6.

Home made tarter sauce

Home made tarter sauce

2 cups basic mayonnaise,
3 T minced onion,
1 t lemon juice,
1/4 cup sweet pickle relish or chopped dill pickle,
1 t tarragon
1 T minced parsley.
Mix well and chill, allowing flavors to blend.

barracuda recipe for taco's

Fish tacos are THE hot new recipe. Try this one!

3/4 cup Lawry's Mesquite Marinade with Lime Juice
1 pound barracuda fillets
3/4 cup lowfat sour cream
1 1/2 tablespoons Lawry's Taco Spices & Seasonings
2 cups shredded cabbage
8 flour tortillas
Aluminum foil
Nonstick cooking spray
Salsa
Lime wedges

In resealable plastic bag, combine Mesquite Marinade with Lime Juice and fish; seal bag. Marinate in refrigerator 2 hours. Combine sour cream and Taco Spices & Seasonings; chill. Remove fish from marinade. Spray foil with nonstick cooking spray. Grill fish on aluminum foil over medium-high heat for 8 to 10 minutes or until fish just begins to flake. Cut fish in bite-size pieces; spoon into warm tortillas. Top with cabbage, sour cream mixture and salsa.

Makes 4 servings (2 tacos each)

Marinade for grilling fish

Marinade for grilling fish

1/2 c. corn oil
2 tbsp. soy sauce
1 tbsp. chopped fresh garlic
1 tbsp. chopped onion or shallots
1/2 tsp. white pepper

Directions:

Mix the above and use as a marinade for fresh fish. I usually marinade 15-20 minutes. I use with tuna, red snapper and grouper steaks.

southern style amberjack

Southern-Style Breaded Amberjack

INGREDIENTS:

• 1 lb. amberjack fillets
• 2 tbsp. Louisiana-style Mustard
• 1 c. coarsely ground pecans
• 1 tsp. horseradish
• 1/2 c. breadcrumbs
  
  

Directions:

In a small bowl, mix all ingredients. Pat dry the fish filets and coat on both sides with the mixture. Grease an oven tray or dish and lay fish on it. Sprinkle with fat-free spray (Pam) and bake at 350 degrees for about 8-10 minutes.

smoked Texas amberjack

I marinate my AJ or mackeral in lime juice only overnight and then sprinkle with tony chacheres creole seasoning on both sides and smoke for a couple of hours at 150 - 200 using oak and pecan wood.

Below is my recipe for dip, it looks very similar to the others. I use cilantro instead of parsley.

2 C.smoked fish
1 C. mayonnaise or more to desired consistency
2 T. finely minced onion
2 T. celery finely minced
2 T. fresh parsley, chopped
2 T. pickle relish
1-2 cloves garlic, smashed
1 T. prepared mustard
dash of white Worcestershire sauce

Mix well and refrigerate for at least two hours for the flavors to marry

Texas Amberjack - Broiled

Amberjack

Ingredients
1 1/2 pounds Texas amberjack fillets 1 teaspoon ground marjoram 1 teaspoon ground allspice 1 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon ground thyme 2 tablespoons minced onion 1 teaspoon minced garlic
Preparation
Place fish on well-oiled broiling pan. Combine spices; apply generously to fish. Mix onion and garlic; spread over fish. Broil 5-6 inches from source of heat for 15-20 minutes of until fish flakes easily with a fork. Yield 4 servings

Grilled Texas Kingfish

Ingredients

• 2 pounds whole kingfish, gutted and washed
• 2 cups Italian-style salad dressing

Directions

1. Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours.
2. Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing.
3. Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.