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Found 17 results

  1. Got a question about Rocks this happened to a friend of mine and me the same night. My Buddy had 2 nice rocks that he had caught and had on ice for 2 days I had 2 nice rocks that I had caught and had on ice for less than 20 hours we both fillet them and he cooked his one way and me another (used a crab cake res. spread it out on top of the fish and broiled them). Took em out of the oven and they looked a tad bit over cooked but nothing tooo bad. Man o man took one bite of them and the fishy taste was sooo bad and over powering that I couldn't eat another bight. Felt bad about that and put them down for the dog to eat and she couldn't even finish them. Called my buddy up the next day and he said his fish had a real bad fishy taste to them as well. When I cleaned the fish they looked good and I even cut out the dark meat on the fillet. Not sure what went wrong but was wondering if anyone has had this happen to them and what I could do in the future to make sure this doesn't happen again...Tanks
  2. I was catching non-stop doggies last week, so after gut hooking two of them, I decided I was fish hungry. I cleaned them right on the beach, and iced them down. The next day, I cut them into chunks, marinated them in olive oil, sea salt, freshly ground pepper and fresh lemon for a few hours. I also threw on a few steaks just in case my experiment didn't turn out as planned. (plus, Carrie won't even touch a doggie) I must say, it was exceptionally good! I put a little butter on while cooking and it was very tender, great flavor (simple ingredients) and I will definitely do it again. Here are also a few pictures of some of the striper from this past weekend, tuna, steaks and corn. I love to grill!
  3. Every Thursday night my wife has some of her friends over and they chat and paint, they call it Art Night. I jokingly call it Wine Drinking Night. Every now and then I subject them to what ever fish I happened catch that week and this week it was Tog. So here here is my pictorial of me cooking for the first time what I am calling "Tog Piccatta". I basically followed the recipe for Chicken Picatta and substituted Tog fillets and few other things. Here we go; First and most important thing is to run thirty miles offshore and catch one. Then Fillet and cut into three to four inch pieces. Season and flour your catch. I like House Autry. Heat and butter up the pan. Pan fry till golden brown on each side. Add a glass of cooking wine and cook it off. Get your sides cooking while all this is going on. Tonight was Meditrranean Couscous and Angel Hair Pasta because girls like to say "Couscous". Put it all on a platter shaped like a fish because, hey were eating fish, not chicken! Serve it up nicely to your wifes friends and listen to thier rave reviews.
  4. 2 Slices of bacon, chopped 2 Tablespoons butter 1 1/2 Cups celery, chopped 1/2 Cup onion, chopped 1/2 Cup scallops 2 Teaspoons Parsley flakes 1 Teaspoon garlic powder 1/2 Teaspoon rosemary flakes 1/2 Teaspoon thyme flakes 1/2 Teaspoon salt 1/2 Teaspoon pepper 1 Tablespoon Old Bay 2 Cups of potatoes, cubed 1 - 19 Ounce can tomato sauce 1 1/2 Cups of water 1 Pound crab meat Saute the bacon until cooked. Add the butter celery and onions and cook till the onions turn translucent. Add the scallops and all the dry spices and cook for 10 mintues. Add the potatoes, tomato sauce and the water. Bring to a boil, and boil for 5 mintues. Turn to simmer or low for an hour. Flake the crab into another bowl to break it up and check for shells. Mix thhe crab into the soup and it simmer for another hour. Let the soup cool and store it in the refrigerator for the next day. I find that it accually tastes the best after its cooked and refrigerated then reheated. Here's some pictures. Any cooking I do, 95% of it is done in a cast iron skillet or a dutch oven.
  5. Haven't tried this 1 yet but it sounds good Ingredients: 1 rockfish fillet orange juice 1 vadalia onion 2 oranges 1 lemon Marinate fillets in orange juice for about 6 hours discard OJ used to marinate. Place aluminum foil in baking pan. Place fillet in middle,poor in new OJ until 1/2 covers fillet , cover fillet with sliced onions. Cover onions with sliced oranges, cover oranges with sliced lemon. Seal foil to retain juices. Bake at 400 until fish flakes easily. When finished cooking , remove cooked orange and lemon slices. Before serving squeeze OJ over fillet . Serve with onion slices on top.
  6. Found a great Maryland recipe for rockfish, takes some time to make but its worth it! ingredients: 1 lb. shredded cooked rockfish 1 large egg 1/4 -1/2 cup mayo 1 teaspoon garlic powder 1 teaspoon old bay seasoning 1/2 teaspoon black pepper 1/2 teaspoon apple cider vinegar 1 teaspoon worcestershire sauce 1 teaspoon fresh lemon juice To prepare rockfish (foil steamed) remove skin and all dark meat, place fillets into foil packet. drizzel with fresh lemon juice,lightly salt n pepper. sprinkle fish with 1 tablespoon of basil. seal foil packet , cook at 425 for about 20 min.or until fish flakes easily. mix all ingredients together,excluding rockfish,with a wisk. shred fish and add to dressing mix,cover and place in refrigorator for 1 hour. after 1 hour form cakes return to frig.for1/2 hour. lightly spray cookie sheet with cooking spray,place cakes on sheet and broil at low temp.until browned,flip and repeat. to make sandwich top with bacon lettuce tomato and creamy ranch dressing
  7. The usual summer visitors have finally shown up. A mixed bag of species being taken at the OC Inlet and nice toothy critters in the surf. Water temps are holding in the mid 70's and the weather holds no big storms this week. However, there are three storms cooking in the eastern Atlantic which may have an impact in a couple of weeks. Get out there and enjoy the water while the gettin's good! As usual, let us know how your time went, catch or no catch.
  8. OK who will be cooking for the fling this year, I did it last summer and offer to do it for the Spring Fling this year but would like it if some one could help split the cooking with me so I will have a little more time to do some walking and talking with everyone.
  9. Last night we were watching one of the fishing shows on VS network, when they had a cooking segment making fish quesadillas. All the recipe called for was cooked fish, cheese and whatever you usually put on your mexican food. I made some with some packaged salmon that I had in the pantry. DAMN it was surprisingly good. Try it you'll like it.:eusa_clap:
  10. So the question was raised about using Balsamic Vinegar in cooking Rock. Balsamic should be treated like wine... There are the super market versions which can be regular vinegar with flavor and color added to true Aged Italian Balsamic. The aging of the Balsamic also plays a integral role in the flavor. A "Good" Balsamic should not have a sharp taste or take your breath away. Keep in mind that during the cooking process the flavor of the Balsamic Vinegar is altered so in this particular case you don't need a really expensive or pricey long-aged one here. 1 shallot 1 sprig of rosemary 1 cup of dry white wine like a Sauvignon Blanc or Pinot Grigio 3 tablespoons of Balsamic 1 cup cold unsalted butter 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Makes about 2/3 cup Dice the shallot so that you get 2-3 tablespoons full. Mince the rosemary. Combine in a non-reactive pot the shallot, rosemary, wine & balsamic. Reduce to about three tablespoons... this is your reduction! Cube the butter and add it as the reduction is cooling This is mounting the sauce so no dumping in the butter. Add a few cubes of butter and whisk. Add the seasons--salt & pepper to your taste. Strain the sauce and serve warm not hot. The Rock fish should be baked or poached with this sauce spread over.
  11. Someone once told me a recipe for fish using balsamic vinegar but I forgot what was in it and I thought he was pulling my leg . Anyone ever use it for cooking fish. I have a big hunk of Rock fish I want to cook this weekend (bought 4"thick) and I wanted to try something different than old bay.....Thanks
  12. Sunday- Crabcake Factory-1/2 price crabcake platters 5-10pm Coins- 1/2 price entrees 4-9pm Captains Galley- 20% off dinner entees 55 and up 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price Seacrets- 1/2 price dinner entrees Watermans- 1/2 price entrees Monday- 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price Coins- 1/2 price entrees 4-9pm Seacrets- dinner specials 5-10pm Blue Ox- 1/2 price specials 4-close Tuesday- 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Coins- 1/2 price entrees 4-9pm Watermans- 1/2 price entrees Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price Seacrets- dinner specials 5-10pm Blue Ox- 1/2 price specials 4-close Whiskers- 1/2 price burgers Bogeys- 1/2 price burgers Fausto's Antipasti 29th street-1/2 price veal Wednesday- Blue Ox- 1/2 price specials 4-close Coins- 1/2 price entrees 4-9pm Seacrets- dinner specials 5-10pm 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price Adolpho's- 1/2 price entree Jules- Buy 1 entree get 2nd 1/2 price Crab Alley- Buy 1 entree get the 2nd free Vineyard- Buy 1 get 2nd 1/2 price Thursday- Coins- 1/2 price entrees 4-9pm Adolpho's- 1/2 price entree 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Jules- Buy 1 entree get 2nd 1/2 price Blue Ox- 1/2 price specials 4-close Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price Seacrets-dinner specials 5-10pm Watermans- 1/2 price entrees Fausto's 116th street-1/2 price garlic steak Bogeys- 1/2 price entrees, some are excluded Friday- Seacrets- 1/2 price dinner entrees 32 Palm @ the Hilton- Buy 1 entree get the 2nd free Castaways- Early bird 4-6pm Buy 1 get 2nd 1/2 price
  13. slow cooked chicken and ribs over a hickory wood fire!yum yum!
  14. I have caught them now I need to steam them!
  15. ...on the 28th, Dave will be to busy cooking, to fish. Steve will be too busy bartending, to fish. Sam will be too busy selling T-shirts, to fish. Scott will be too busy yakin' out everyones baits, to fish. I'll be too busy doing whatever the hell I do, to fish. Soooo.... what the hell are YOU going todo:?:
  16. Just had this tonight - cooked up the bluefish from the fling - thought I'd share the recipe VERY simple. Either do this on the grill or in the frying pan. 1. If doing in the frying pan, add equal parts olive oil and butter. If grilling you can skip the butter if you wish 2. Put the filets down skin side first (I leave the skins on myself) 3. Over the non-skin side, sprinkle salt, oregano, and parsely 4. when you flip the filets, remove the skin (should be Very easy) 5. sprinkle more salt oregano, and parsely on this side 6. remove the dark meat if you don't want the strong taste (your preference) 7. after done cooking, remove from pan and place on plates 8. Add lemon juice and pepper Done - this recipe has been a hit with my wife and even my 3 year old daughter, who both have given me "permission" to catch blues any chance I get :mrgreen:
  17. I cooked fresh Tuna over the weekend... Here is the quick version...Perhaps Making the final cut to Rachel Ray's 30 minute Meals... Fresh Basil Leaves Virgin Olive Oil White Vinegar Fresh Ground Pepper Very Dry Sherry--Not cooking sherry but the real stuff and be real generous. Fresh Tarragon Food Processor the above with Kosher Salt although I used Celtic Salt... (Looking to the minerals to balance out the Mercury!) Use this as the marinade... Besides its fresh and much better than Italian Dressing Sauté the Tuna in Peanut Oil and Butter … just enough too coat the pan and then some. Add Makers Mark and you can cook off or flame depending on your level of excitement and finish cooking just the outside and move the pan to the oven to finish at 425 degrees. Probably 10 to 15 minutes depending on your level of doneness. :chef: