Recipes

Recipes for success in the kitchen! You’re sure to find all sorts of new and exciting ways to combine all the ingredients you find at Destin Ice Market 30A. For some great ideas that will get your taste buds hopping, please enjoy these complimentary time tested recipes from the Destin Ice Market 30A kitchen. Simply toggle the icon next to any recipe title to open the window and view the recipe. Bon Appetit!
Recipe

Beef Tenderloin by Si

Beef Tenderloin by Si

Ingredients

  • ½ cup olive oil
  • 2 ½ cups lea & perrin
  • ½ cup red wine vinegar
  • 2 onions (chopped)
  • 1 bell pepper (chopped)
  • 3-4 toes garlic (chopped)
  • salt & coarse ground pepper to taste

Directions

Marinate overnight in fridge.

Cook on BBQ pit, use 10 lb. charcoal (very hot fire); start with fire close to meat, sear for 3 minutes on each side. Lower/raise fire or grill to max distance and continue cooking for a total of 50 minutes, basting with marinade continually. Remove from fire.

Allow to cool before slicing – medium rare

Blend of the Bayou Seafood Casserole

Blend of the Bayou Seafood Casserole

Ingredients

  • 1 – 8 oz. Pkg. Cream Cheese
  • 1 Stick Butter or Margarine
  • 1 lb. Shrimp, peeled
  • 1 large Onion, chopped
  • 1 Bell Pepper, chopped
  • 2 ribs Celery, chopped
  • 2 Tbsp. Butter
  • 1 Can Mushroom Soup
  • 1 can Mushrooms, drained
  • 1 Tbsp. Garlic Salt
  • 1 tsp. Tabasco
  • ½ tsp. Red Pepper
  • 1 pint Crab Meat
  • ¾ C. cooked Rice
  • Sharp Cheese, grated
  • Cracker Crumbs

Directions

Melt cream cheese and butter using double boiler. Sauté shrimp, onion, pepper and celery in 2 Tbsp. Butter. Add to the first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well, place in 2 qt. Casserole and top with cheese and cracker crumbs. Bake at 350° about 20-30 minutes until bubbly. Serves 8. Freezes well.

Broiled Cobia With Orange Butter

Broiled Cobia With Orange Butter

Ingredients

  • 1-1/2 Lb. Cobia Fillets
  • 3/4 tsp. Salt
  • 1/4 tsp. Pepper
  • 3 Tbsp. Orange Juice Concentrate
  • 3 Tbsp. Butter or Margarine, melted
  • Parsley & Orange Slices (Garnish)

Directions

Cut fish into serving-size portions. Place fish in a single layer in a well-greased 1-1/2 qt. shallow casserole. Sprinkle with salt and pepper. Combine 0range Juice and Butter; pour over fish. Broil approximately 4 inches from source of heat 4 to 6 minutes. Turn fish and baste with orange-butter. Broil 6 to 8 minutes longer or until fish flakes easily when tested with a fork. Garnish with orange slices and parsley. Serves four.

Broiled Whole Pompano

Broiled Whole Pompano

For each serving, tub 1 to 1-1/2 lb. Fish with melted butter, salt, freshly ground black pepper and a little cayenne. Cut two or three gashes with a sharp knife on each side of the pompano. Place it in a well-buttered individual metal sizzle platter (or broiler pan) and put it under the broiler flame for 8 to 10 minutes. Turn it over and broil on the other side. The fish is done when the flesh flakes when tested with a fork.

 

Broiled Pompano Fillets

Rub the fillets with melted butter, salt, freshly ground black pepper and a little cayenne. Place skin side up on butter sizzle platters (or broiler pan), and broil for 3 to 4 minutes. Flip with a spatula and broil the other side. The cooking time depends on the thickness of the fillets, but be careful not to overcook them. The fillets are done when the flesh flakes easily when tested with a fork.

Cajun Shrimp And Corn Bisque

Cajun Shrimp And Corn Bisque

Ingredients

  • 4 cups fat-free Milk
  • 2 cups diced peeled Baking Potato
  • 1 tsp. Cajun seasoning
  • ¼ tsp. Pepper & ¼ tsp. Salt
  • 2 cans (14 ¾ oz) no salt cream corn
  • 1 lb. large Shrimp, peeled & deveined

Directions

Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done. Makes 4 – 2 cup servings.

Calamari Salad

Calamari Salad

Ingredients

  • 5# Squid (Tubes & Tents)
  • 5 Cups Dry white wine
  • 5 Cups Water
  • 1Cup Olive oil
  • 2 Cups Italian Salad Dressing
  • ¼ cup Lime Juice
  • ½ Cup Chopped garlic, Fine
  • 3 Tsp. Hot Sauce (Tabasco)
  • ¼ Cup Fresh Basil
  • 1 Yellow Bell Pepper
  • 2 Red Bell Pepper
  • 2 Green Bell Pepper
  • 3 Bunch Green Onions, chopped
  • Salt & Pepper to taste
  • Optional 2 cucumbers, sliced

Directions

Poach squid in wine & water over medium heat until rings turn opaque in color. Do Not overcook. Drain and set aside to cool.

In a large bowl, combine Calamari and remaining ingredients. Mix well and refrigerate until chilled.

Coconut Shrimp

Coconut Shrimp

Serves 2

Ingredients

Sweet Caribbean Sauce:

  • 3 oz. Orange Juice
  • 2 Tsp. chopped Banana
  • 2 Tsp. chopped Mango
  • 2 Tsp. chopped fresh parsley
  • 2 Tsp. Butter
  • 1 oz. Coconut-Flavored Rum

Shrimp:

  • 1 c. Grated Coconut
  • 1 c. crushed Corn Flakes
  • 1 lb. Shrimp, peeled, deveined, butterflied
  • 1 c. all-purpose Flour
  • 4 Eggs, beaten

Directions

Prepare sauce by reducing orange juice by a third over med. high heat. Add banana and next 4 ingredients and reduce again by a third. Cool before serving. To prepare shrimp, combine coconut and corn flakes. Dip shrimp in flour and then egg. Press both sides of each shrimp firmly into coconut mixture. Cook shrimp in 325° peanut oil (approx. 2 cups) until golden brown. Serve with Sweet Caribbean Sauce.

Crabmeat Au Gratin

Crabmeat Au Gratin

Ingredients

  • 2 tbsp. Butter
  • 2 tbsp. Flour
  • 1 cup Half & Half
  • ½ tsp. Salt
  • 1 cup Cheddar Cheese (grated)
  • 1 tsp. Worsterchire Sauce
  • 2 tbsp. Dry Sherry
  • Several dashes Tabasco
  • 1 tsp. Lemon Juice
  • 1 lb. Jumbo Lump or Backfin Crabmeat
  • Bread Crumbs
  • Paprika

Directions

Melt Butter; add Flour to blend. Take off the fire and blend in Half & Half and Salt. Return to the fire, stirring until smooth and thickened. When thickened, add the grated Cheese and stir until melted. Remove from the fire and cool. When cool, add the Worsterchire Sauce, Sherry and Tabasco. Then fold in crabmeat.

Put in individual shells or baking dishes. Top with Bread Crumbs and a dash of Paprika. Bake at 350° for 30 minutes. Serves 4.

Crabmeat Mornay

Crabmeat Mornay

Ingredients

  • 1 stick real butter
  • 1 bunch Green Onion, chopped
  • ½ bunch finely chopped Parsley
  • 2 tablespoons Flour
  • 1(12-ounce) carton Half and half
  • ½ lb sliced Swiss cheese
  • 1 tablespoon Sherry wine
  • 1/8 teaspoon Cayenne pepper
  • ¼ teaspoon Salt
  • 1 lb lump Crabmeat

Directions

Melt butter in heavy pot on medium heat. Saute chopped onions in butter till soft. Add parsley. Stir in flour, then cream, then cheese, and stir gently till cheese is melted. Add sherry and seasonings, then fold in picked crabmeat. Heat only till thickened; DO NOT BOIL.

Serve in chafing dish over low heat with Melba rounds for dipping or serve in patty shells.

Crawfish Boil Louisiana Style

Crawfish Boil Louisiana Style

Ingredients

  • 1 CUP Crab or Shrimp Boil Seasoning Mix.
  • 1 Tbsp. Tabasco Sauce, more to taste
  • 3 Tbsp. Salt
  • 1 Tbsp. Black Peppercorns
  • 2 Bay Leaves
  • 3 Lbs. Medium Red Potatoes, Scrubbed
  • 4 large Artichokes, timed (optional)
  • 4 ears Corn, shucked and halved
  • 3 med. White or yellow onions, peeled & quartered
  • 4 heads Garlic
  • 1 Lemon, halved
  • 8-10 lbs. Live Crawfish rinsed

Directions

Fill a large pot (14-16 qt. Capacity) 1/3 full of water. Add the boil seasoning mix, Tabasco, salt, Peppercorns and bay leaves and bring to a boil. Add the potatoes and artichokes, cover and return to a boil, cover and cook 5 minutes. Add the corn, onions, garlic and lemon, return to a boil, cover and cook for about 10 minutes. Add the crawfish, cover and bring just to a boil, then turn off the heat and let stand, still covered, for at least 5 minutes, or up to 30 if you like your food firey. Scoop out the crawfish and vegetables with a strainer or big slotted spoon or drain in the sink.

Cover your backyard picnic table or dinner table with plenty of newspaper. Dump the well-drained crawfish and vegetables right onto the newspaper or pile on big platters.

Creole Oyster Soup

Creole Oyster Soup

Ingredients

  • 1 Pint oysters & their liquid (about 2 dozen)
  • ¼ Stick butter
  • 2 Tsp. Flour
  • 1 Inside rib celery, finely diced
  • 1 Cup light cream
  • 1 Small onion, minced
  • ½ Small green pepper, finely chopped
  • 1 Tsp. Fresh parsley, chopped
  • 2 Bay leaves
  • Pinch each thyme, cayenne, salt & pepper

Directions

Melt the butter in a saucepan, add the flour, and cook slowly, stirring five minutes to make a light roux. Add the celery, onion, green pepper, parsley, bay leaves, thyme and cayenne. Cook stirring constantly, until the vegetables are soft and transparent. Season with a little salt and pepper (remember that the oyster liquid is salty). Add the oyster liquid. Chop they oyster and add them. Simmer until they oysters are cooked, about 10 minutes. Remove from heat, and add the cream slowly, stirring rapidly to prevent curdling. Remove bay leaves. Return the heat and heat thoroughly but don’t boil. Serve in preheated soup bowls garnished with a pinch of chopped parsley, a little piece of butter and a dash of paprika. (Serves 2 to 4).

Emeril Lagasse’s Cajun Bouillabaisse

Emeril Lagasse’s Cajun Bouillabaisse

Ingredients

  • 2 ½ lb. Fish Fillets, such as trout, triggerfish, grouper, snapper or farm-raised catfish*
  • 4 tsp. Salt
  • ¾ tsp. Cayenne
  • 3 cups Chopped Onion
  • 2 cups Chopped Bell Pepper
  • 1 cup Chopped Celery
  • ¼ lb. (1 stick) Butter
  • 4 cups Chopped, Peeled and Seeded fresh tomatoes, or 4 cups chopped can tomatoes
  • 6 Bay leaves
  • 1 lb. Medium Shrimp, Peeled & Deveined
  • ½ cup Dry Wine
  • ¼ cup Chopped Parsley

Directions

Season the fish with the 2 tsp. of Salt and1/4 tsp. of cayenne. Combine the onions, bell peppers, celery & garlic in a bowl & season with the remaining 2 tsp. salt & remaining ½ tsp. cayenne. Melt butter in large cast-iron or enameled cast iron Dutch oven over medium heat. Place 1/3 of mixed vegetables on top of butter, stirring to coat with butter. Spread the Vegetables evenly on the bottom of the pot. Place 1/3 of tomatoes and 2 bay leaves on vegetables. Place 1/3 of fish on top of vegetables & tomato mixture. Layer the vegetable, tomatoes, bay leaves and fish 2 more times. Scatter the shrimp on top. Add the wine down the side of the pot. Cover & reduce the heat to medium-low. Cook for one hour without removing the lid. Remove the bay leaves.

Serve in large soup bowls & garnish with parsley. Drizzle 1 tablespoon of Rouille in each bowl.

Serve immediately.

*Can also add Crab or Oysters

Emeril Lagasse’s Eggplant & Seafood Au Gratin

Emeril Lagasse’s Eggplant & Seafood Au Gratin

Ingredients

  • 6 Tsp. unsalted butter
  • 1 med-size eggplant (3/4 lb), peeled & cubed
  • 1 Cup chopped yellow onions
  • 1 ¼ tsp. Salt
  • ½ tsp. Cayenne
  • ¼ Cup all-purpose flour
  • 2 ½ Cups milk
  • ½ lb. Med. shrimp peeled & deveined
  • ½ lb lump crabmeat
  • 1 dozen shucked oysters, with their liquor
  • ¼ C. grated parmigiano-reggiano cheese
  • ¼ C. chopped green onion-green only

Directions

In a large skillet, melt 2 Tsp. of the butter over medium-high heat. Add the eggplant, onions, salt & cayenne & cook, stirring, until the vegetables are soft, 6 to 8 minutes.

Add the remaining 4 Tsp. butter & the flour and cook, stirring, for 3 minutes. Stream in the milk, stirring constantly, and cook until the mixture thickens, about 4 minutes.

Reduce the heat to medium & add the shrimp. Simmer for 4 minutes. Remove from the heat. Add the crabmeat, oysters, and cheese and green onions & stir gently to mix. Serve hot.

Fried Cobia a la Chubby Destin

Fried Cobia a la Chubby Destin

Cut Cobia into strips approximately 1 inch square and 4 inches long, making certain all red meat is removed.

BATTER:

Into medium size bowl, put 2 cups self-rising flour, 1 tablespoon sugar, dash salt and pepper, 2 eggs, 2 tablespoons Wesson oil. Mix batter ingredients with ice water until mixture is the consistency of waffle batter. (Use of ice water is essential for proper batter).

Dip fish strips into batter and fry in skillet (not deep fryer) in about 1 ½ inches of oil until evenly browned on one side and turn.

Garlic Mushroom Tilapia

Garlic Mushroom Tilapia

Ingredients

  • 4- 4 oz. Tilapia fillets
  • 3 Tbsp. olive oil
  • 1 cup white button mushrooms (sliced)
  • 2 Tbsp. chopped parsley
  • 4 cloves garlic (minced)
  • 1 cup white button mushrooms (sliced)
  • ¼ tsp. cayenne pepper

Directions

Preheat oven to 350°. In a skillet, combine garlic, olive oil, mushrooms, cayenne pepper and 1 Tbsp. parsley, and cook until mushrooms begin to soften. Sprinkle fish with salt, and place each fillet on a piece of aluminum foil. Top each with ¼ of the mushroom mixture and remaining parsley. Loosely wrap fish in foil, crimping the edges to prevent steam from escaping. Place on a baking sheet, and cook for about 30 minutes or until fish just turns opaque.

Greek Leeks and Shrimp Stir Fry

Greek Leeks and Shrimp Stir Fry

Ingredients

  • 1-1/4 Lb Shrimp, peeled & deveined
  • 2/3 cup Water
  • 1/3 cup Lemon juice
  • 2 tsp. Cornstarch
  • ¾ tsp. Bouquet Gami or Oregano
  • 1 cup Quick-cooking Couscous
  • ¼ tsp. Salt
  • 1-1/2 cup Boiling Water
  • 1 Tbsp. Olive Oil
  • 4 Medium Leeks, thinly sliced
  • ½ cup crumbled Feta cheese
  • 10 Pitted Kalamata Olive, quartered

Directions

In small mixing bowl combine the 2/3 cup water, lemon juice, cornstarch and ¼ tsp. of bouquet gami seasoning or oregano. Set the mixture aside.

In a small bowl combine couscous, remaining ½ tsp. bouquet gami or oregano and salt. Pour boiling water over couscous. Let stand covered for 5 minutes. Fluff with fork before serving.

Meanwhile, heat oil in wok or large skillet over high heat. Stir-fry leeks in hot olive oil for 2 to 3 minutes or until tender. Remove from wok; set aside. Stir lemon juice mixture. Add to wok & bring to boiling. Add shrimp & cook about 3 minutes or until shrimp are pink. Stir in cooked leeks &¼ cup of Feta cheese. Serve shrimp mixture over couscous; top with quartered olives &remaining Feta cheese. Serves 4.

Grilled Fish With Lemon-Herb Sauce

Grilled Fish With Lemon-Herb Sauce

Serves 8

Ingredients

Fish

  • 8 tbsp. (1 stick) Butter
  • 8ea.12 to 14 oz. Whole Fish Boned, Rinsed, Patted dry
  • 8 tbsp. Minced Fresh Parsley
  • 8 tbsp. Drained Capers
  • 8 bamboo skewers
  • 3 tbsp. Dry Vermouth

Sauce

  • ¾ C. (1-1/2 sticks) unsalted Butter
  • 4-1/2 tbsp. Fresh Lemon Juice
  • 3 tbsp. Dry Vermouth
  • 3 tbsp. Dijon Mustard
  • 3 tbsp. Minced fresh Chives
  • 3 tbsp. Minced fresh Parsley
  • Lemon Wedges, Fresh Parsley Sprigs

Directions

For Fish:

Melt butter in heavy small saucepan over low heat. Sprinkle interior of each fish with 1 tbsp. parsley, 2 tsp. melted butter and 1 tsp. Capers. If preparing one large fish, combine ingredients before adding to fish. Using bamboo skewers, close fish. Add vermouth to remaining melted butter in saucepan. Brush butter mixture over both sides of fish. (Can be prepared 8 hours ahead, cover & refrigerate.)

For Sauce:

Melt butter in heavy small saucepan over medium heat. Remove from heat. Add lemon juice, vermouth and mustard and whisk to blend. Mix in minced herbs. Season with salt & pepper, Keep warm. Grill or broil fish over med. high heat until cooked through, about 5 minutes per side. Transfer to plates; remove skewers. Garnish with lemon wedges and parsley sprigs. Serve passing sauce separately.

Grouper Parmesan

Grouper Parmesan

Ingredients

  • 2 Lbs. Grouper Fillets
  • 1 Cup Dairy Sour Cream
  • 1/4 Cup Parmesan Cheese
  • 1 Tsp. Lemon Juice
  • Chopped Parsley
  • 1 Tsp. Grated Onion
  • 1/2 tsp. Salt
  • 1/8 tsp. Liquid Hot Pepper Sauce
  • Paprika

Directions

Skin fillets and cut into serving-size portions. Place in a well-greased baking dish, 12x8x2 inches. Combine sour cream, Parmesan Cheese, Lemon Juice, Onion, Salt and Liquid Hot Pepper Sauce. Spread sour cream mixture over fish. Sprinkle with paprika. Bake at 350 deg. F for 25 to 30 minutes or until fish flakes easily when tested with fork. Garnish with parsley. Serves six.

Heavenly Fish Fillets

Heavenly Fish Fillets

Ingredients

  • 2 Lbs. Fish Fillets (snapper, grouper, trigger or scamp)
  • 2 Tsp. Lemon Juice
  • Butter or Margarine for basting
  • 1/2 C. grated Parmesan Cheese
  • 1/4 C. Butter, Softened
  • 3 Tsp. Mayonnaise
  • 3 Tsp. Chopped Green Onion
  • 1/8 tsp. Liquid Hot Pepper Sauce
  • 1/4 tsp. Salt

Directions

Skin fillets and cut into serving size portions. Baste fish with lemon juice and let stand for approx. 10 minutes. Baste fish with butter and place on a well-greased broiler pan, approx. 13×10 inches and broil approx. 4" from heat source (or 2nd shelf in oven) for 4 to 5 minutes. Turn and broil until fish flakes (fish should be white, not brown). Combine Parmesan Cheese, margarine, mayonnaise, green onion, salt and liquid hot pepper sauce. Remove fish from broiler and spread 1/2 the Parmesan Cheese mixture on fish and return to broiler until fish browns nicely. Remove to plates and place remaining Parmesan Cheese mixture on fillets for additional sauce.

Honey Marinade for Grilled Shrimp

Honey Marinade for Grilled Shrimp

Ingredients

  • 2 Cloves Garlic, crushed
  • 2 T. Chopped Onion
  • ½ tsp. Salt
  • ½ C. Olive Oil
  • ¼ C. Soy Sauce
  • ½ C. Lemon Juice
  • 1 T. Parsley
  • ½ T. Pepper
  • ¼ C. Honey

Directions

Mix all ingredients and marinate shrimp 4 to 6 hours; then grill.

Low Country Shrimp Boil

Low Country Shrimp Boil

Ingredients

  • 4-1/2 Tbsp. Crab Boil Spices
  • 2 Tbsp. Salt
  • 2 Bay leaves
  • 12 Small New Potatoes, Scrubbed
  • 12 Small Onions, Peeled
  • 6 Large, live Blue Crabs (2-1/2 lbs)
  • ¼ lb Smoked Sausage (Kielbasa), Sliced
  • 1 Lg. Head Garlic, Cloves separated, unpeeled
  • 12 Ears Corn, Husks removed
  • 1-1/2 Lb. Large Shrimp, unpeeled

Directions

In a 5 gallon pot, combine 3 gallons water, spices, salt and bay leaves. Bring to a boil. Add Potatoes and onions and cook uncovered for 10 minutes.

Meanwhile, holding each crab from behind with a pair of tongs, rinse it under cold running water and scrub it with a long handled brush. Cover a cutting board with several thicknesses of newspaper. Place the crab upside down on the paper. Using a heavy cleaver, cut lengthwise through the middle. Crack the claw and the second joint with the blunt side of the cleaver . Rinse the crab halves under cold running water and remove any orange roe and yellow innards. Repeat with remaining crabs.

Add crab, sausages and garlic to the pot and cook for 8 minutes. Add the corn and cook for 8 minutes. Add shrimp and cook for 3 minutes. Check one shrimp. If the flesh is opaque, they are ready. If not let them sit for a few minutes longer and check again. Using a slotted spoon or tongs, scoop out seafood and vegetables and arrange on a platter. Discard bay leaves.

Serves 6 to 8

Oyster Stuffing

Oyster Stuffing

Ingredients

  • 1 qt. Oysters and their liquor
  • 1 Stick of butter
  • 1 medium Onion, chopped
  • 3 Scallions with their green leaves, finely sliced
  • ½ C. finely chopped Celery
  • ¼ C. chopped fresh Parsley
  • ½ Green Pepper, chopped
  • 2 cloves Garlic, minced
  • 6 chicken livers & 6 gizzards (or the giblets of the turkey)
  • 1 Bay leaf
  • ¼ tsp. Thyme
  • ¼ tsp. Mace
  • ¼ tsp. Cayenne
  • 1 8 oz loaf stale French Bread
  • Salt & freshly ground Black Pepper

Directions

Boil the chicken livers and gizzard (or turkey giblets) for a half hour. Remove, cool, and chop them fine. Save and set aside the broth.

Melt the butter in a saucepan or Dutch oven. Cook the scallions, onion, celery, green pepper, parsley and garlic until the vegetables are soft and transparent. Add the bay leaf, thyme, mace, cayenne, salt and black pepper. Add the chopped livers and gizzards (or giblets). Mix well and simmer for 20 minutes, adding giblet broth if needed. Remove the bay leaf, and set the mixture aside.

Chop the oysters coarsely, and place them in a saucepan with their liquor. Cook until the oyster pieces are firm. Remove them with a slotted spoon and add to the vegetable mixture. Break the stale French bread into small pieces and drop them into the oyster liquor in saucepan to moisten. Add a little of the giblet broth if you need more moisture. Knead it to a paste. Mix the bread and vegetable-oyster mixture together gently. Stuff the turkey with dressing, filling the cavity only ¾ full because the stuffing will expand while the turkey is roasting. Any leftover dressing may be baked in a casserole.

Substitutions: You can substitute a package of commercial prepared seasoned stuffing in cubes (such as Pepperidge Farm’s) for the stale French bread. Or, in upstate Louisiana, they use cornbread. Where rice is grown in the southern part of the state, cooked rice is used instead of bread.

To add crunch: Toast a cup of pecan halves until golden and add them to dressing. For added zip: Rub your bird inside and out with Cointreau liqueur, and add half a copy of it to your stuffing. If you’re looking for real luxury, then you can substitute Grand Marnier for Cointreau.

A word of caution: Do not use commercial poultry seasonings that are highly flavored with sage in your oyster dressing, because the sage overwhelms the flavor of the oyster.

Pompano Fillets Saute Meuniere Amandiney

Pompano Fillets Saute Meuniere Amandine

Ingredients

  • 6-8 Oz. (or 12 smaller) Pompano Fillets
  • ½ lb. Butter
  • Corn Flour
  • Juice of 2 Lemons
  • Milk
  • ¼ lb. Almonds
  • Cayenne
  • Salt & Ground Pepper, to taste

Directions

Use only sliced almonds, not slivered. Cook the almonds gently in a little butter just until golden brown. Set aside.

Soak the pompano fillets for a few minutes in cold milk and drain. Dip in corn flour, shake off excess flour. Melt the butter in a large skillet. Place the fillets in the skillet and cook very slowly, browning on both sides. Remove the fish, place on warm serving plates and keep hot. Raise the heat high, add the lemon juice and almonds to the frying butter and stir until the butter turns light brown and almonds are light golden brown. (Don’t cook the almonds until dark brown or they’ll have an acrid flavor.) Pour the sauce over the fish and serve piping hot. Serves 6.

Rum Runners Shrimp And Pasta

Rum Runners Shrimp And Pasta

Ingredients

  • 8 large shrimp peeled, deveined, & butterflied
  • ½ tsp. fresh Garlic chopped
  • ¼ cup olive oil
  • ½ cup heavy cream
  • ¼ cup coconut, shredded
  • ¼ cup Rum
  • 1 cup pasta, cooked
  • Green onions to taste
  • Salt to taste
  • White pepper to taste

Directions

In a small saucepan, heat the heavy cream and the coconut. When the cream is boiling, add half the rum. Lower heat and let simmer. In another small saucepan heat olive oil, then add the shrimp, garlic and green onions. Season with salt and white pepper. When shrimp is half done add the remaining rum. This will flame a little. When the flame stops, add the mixture to the cream sauce. Place the hot cooked pasta on a plate and ladle the sauce on the pasta. Sprinkle with toasted coconut and garnish with green onions.

Tim Creehan’s Black Pepper Crusted Yellow Fin Tuna Seared Rare

Tim Creehan’s Black Pepper Crusted Yellow Fin Tuna Seared Rare

Ingredients

  • 4 (6oz) Yellow Fin Tuna Steaks
  • Black Pepper
  • ½ Cup Canola Oil
  • 4 Cups Spinach, cleaned
  • 4 Tsp. Soy Sauce
  • 4 Tsp. Rice Vinegar
  • Pinch Ginger, chopped
  • 1 Tsp. Water
  • 2 tsp. Crushed Red Pepper
  • 1 Tsp. Chive, chopped
  • ½ Sweet Red Pepper, diced
  • 20 Chives, whole

Directions

Blend the soy sauce, vinegar, ginger, water, crushed red pepper and chopped chives. Let the sauce stand at room temperature for 30 minutes. (The sauce is available at Destin Ice Seafood Market already prepared.) Press the black pepper into both sides of the tuna steak. Heat the canola oil in a sauté pan until very hot. Sear the tuna steaks for 10 seconds on each side and remove from pan. Place the spinach in the sauté pan and toss until wilted. Transfer the spinach to 4 large dinner plates. Thinly slice the tuna across the grain. Arrange the tuna slices over the spinach in a star shape. Garnish the tuna with diced red pepper, whole chives and finish with prepared sauce. Serves 4.

Trigger Fish Fillets With Lemon Butter Sauce

Trigger Fish Fillets With Lemon Butter Sauce

Ingredients

  • 4 Triggerfish Fillets (6-8 oz. each)
  • Corn Flour
  • Milk
  • Butter (approx. 3/4 to 1 stick)
  • Salt & Freshly Ground Pepper
  • Juice of 1/2 Lemon
  • *Optional-White Wine (Dry Vermouth), Green Onions

Directions

Melt butter in skillet that will hold all four fillets. Rub the fillets with salt & pepper, dip in milk, then corn flour and place in skillet. Cook gently (usually on medium). Shake the skillet now and then to keep fillets loose and prevent them from sticking. After the fillets have turned light golden brown on the bottom, carefully lift with a large spatula and flip over. Brown the other side. When brown, remove the fillets to warmed serving plates.

Turn fire to high, add additional butter, if needed. Put pan back on fire and stir continuously. Just when butter starts to brown, add the lemon juice (*white wine and green onions, if desired). Sauce will thicken slightly. Remove from fire and pour over fish fillets. Serves 4.

Soft Shell Crabs are great the same way!

Sauteed Alligator Medallions In Dijon Mustard Sauce

Sauteed Alligator Medallions In Dijon Mustard Sauce

Ingredients

  • 1 lb. Florida Alligator Meat
  • 4 extra large Florida Eggs. beaten
  • ½ cup drawn Butter
  • 1-1/2 cups All Purpose Flour

Directions

Make sure meat is fat free. Cut meat in small medallion-like pieces and tenderize with meat mallet until very thin. Roll alligator in flour seasoned with salt & pepper, making sure the meat is completely covered. Dip each piece into beaten eggs. Quickly saute meat in hot saute pan with butter until golden brown on both sides. Drain and serve with mustard sauce.

Dijon Mustard Sauce

  • 1 cup Mayonnaise
  • 1 Tsp. Prepared Mustard
  • 1 tsp. Soy Sauce
  • 1 tsp. Florida Lemon Juice

Combine all ingredients thoroughly and refrigerate.

Serves 4.

Shrimp and Grits

Shrimp and Grits

Ingredients

  • 4 Slices bacon, thick slice, cut crosswise into 1” pieces
  • 1 Lb medium shrimp peeled
  • 1 small clove garlic, chopped
  • ¼ Cup dry Sherry, White wine can be substituted
  • ½ Cup heavy Cream
  • 2 Tbsp. Minced fresh parsley leaves

Directions

Fry bacon in a medium skillet over medium heat until browned & crisp, then transfer with a slotted spoon to paper towels to drain. Discard all but a thin film of bacon drippings from skillet.

Increase heat to medium-high and add shrimp, garlic, and three-quarters of the bacon to same skillet; sauté, stirring often, until shrimp are just pink, about 3 minutes. Add wine, scrape any brown bits stuck to bottom of skillet with a wooden spoon, & cook until alcohol has evaporated & reduced slightly, about 2 minutes. Add cream & cook, stirring constantly, until sauce has thickened, about 2 minutes more.

Prepare coarse-ground (stone ground) grits according to package directions. Spoon shrimp & sauce over grits. Garnish each serving with reserved bacon & parsley.

Serves 4.

Shrimp Creole

Shrimp Creole

Ingredients

  • 1-1/2 lb. Medium Shrimp, shelled & deveined
  • 1/2 Cup Olive Oil
  • 1/2 Cup diced Salt Pork
  • 3 Garlic Cloves peeled & finely chopped
  • 2 large White Onions, finely chopped
  • 2 Green Bell Peppers, finely chopped
  • 1 Tsp. dried Thyme
  • 1/2 Tsp. Allspice
  • 2 Bay Leaves, cracked
  • 1 (1 lb/12 oz.) can Tomatoes w/juice
  • 1 (8 oz.) can tomato sauce
  • Salt to taste
  • 1/2 to 1 Tsp. Tabasco sauce, to taste
  • Dash of Worcestershire Sauce
  • Salt & cracked black pepper, to taste
  • Fresh parsley sprigs for garnish

Directions

Heat a 5-quart saucepan or a large deep skillet and add olive oil. When heated and the oil begins to smell fragrant, add salt pork, garlic, onions, bell peppers, thyme, allspice and bay leaves and sauté until onion becomes translucent. Add the tomatoes and tomato sauce, salt, Tabasco and Worcestershire and cook on medium-low heat 10 minutes. Add shrimp and cook 3 to 5 minutes or until shrimp are pink. Season to taste with salt and cracked pepper. Do not overcook or shrimp will become tough. Remove salt pork, if desired. Garnish with fresh parsley sprigs and serve over cooked rice. Serves 6 to 8.

Shrimp Remoulade

Shrimp Remoulade

Ingredients

  • 2 Eggs
  • 4 Tsp Paprika
  • 2 Tsp Salt
  • ½ Cup Creole Mustard
  • 1-1/2 pints Salad oil
  • ½ Cup Vinegar
  • 1 Lemon, quartered
  • ½ Cup Catsup Lettuce
  • 3 Bay leaves
  • 2 Tsp Horseradish
  • 3 cloves Garlic, Minced
  • ½ Cup minced Green Onions
  • ½ Cup minced Celery
  • ¼ to ½ Cup minced Parsley
  • 3 – 4 lbs cooked, peeled Shrimp

Directions

Put eggs, paprika, salt and mustard into mixing bowl. Slowly beat in oil. When thickened add Vinegar; squeeze in lemon juice and drop in lemon pieces. Add remaining ingredients.

Refrigerate 6 hours or more.

Remove lemon pieces from sauce. Arrange shrimp on bed of lettuce and top with sauce.

Yield: 1-1/2 quarts of sauce

Shrimp Scampi

Shrimp Scampi

Ingredients

  • ¼ cup extra-virgin Olive Oil
  • 4 Garlic cloves, minced
  • 2 lbs large Shrimp, peeled, deveined & rinsed
  • ¼ cup minced Parsley leaves
  • 2 Tablespoons fresh lemon juice
  • Salt & Cayenne pepper

Directions

Heat oil & garlic in 10 skillet (cast-iron best) over medium heat until garlic begins to sizzle. Reduce heat to medium-low & cook until fragrant & pale gold, about 2 minutes. Add shrimp, increase heat to medium & cook, stirring occasionally, until shrimp turns pink, about 7 minutes. Be careful not to overcook or the shrimp will become tough. Off heat, stir in parsley, lemon juice, salt & cayenne pepper to taste. Serve immediately.

Variations:

  1. Sauté 1 teaspoon ground cumin & 2 teaspoons paprika with garlic, omitting cayenne, & substituting an equal amount of sherry vinegar for lemon juice. Serve immediately.
  2. Saute 1 teaspoon finely grated orange zest & ¼ teaspoon red pepper flakes with garlic, omitting cayenne, & substituting 2 tablespoons minced fresh cilantro leaves for parsley. Serve with white rice.

Tips: The goal is to preserve the liquid & tenderness of the shrimp rather than create crispness. The technique is actually closer to braising than sautéing. With lower heat, the garlic becomes tender & mild-flavored rather than bitter, the olive oil retains its freshness, & the shrimp remains moist & tender – there’s little danger of overcooking.

Shrimply Divine Pasta

Shrimply Divine Pasta

Ingredients

  • 6 Oz. Pasta
  • 12 oz. Shrimp, peeled & deveined
  • 1-1/2 tsp. Minced Garlic
  • 1 Tbsp. Olive Oil
  • 1 C. Chicken Broth
  • 1 Tbsp. Cornstarch
  • 1 tsp. Dried Basil, Crushed
  • 4 C. torn Spinach
  • Shredded Parmesan Cheese
  • Freshly Ground Black Pepper

Directions

Cook pasta according to package direction. Drain well; keep warm. For sauce, in large skillet cook garlic in hot olive oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until opaque. Remove shrimp. Combine chicken broth, cornstarch and basil. Add to skillet. Cook and stir until thick and bubbly. Add the spinach. Cook 1 to 2 minutes or until wilted. Return the shrimp to skillet; stir to combine. Toss shrimp mixture and pasta together. Sprinkle with Parmesan Cheese and ground pepper. Makes 4 main dish servings.

Smoked Salmon Fettuccini

Smoked Salmon Fettuccini

Ingredients

  • 4 oz. Smoked Salmon, Chopped or Flaked
  • 3 Tblsp. Butter
  • 1 Tblsp. Shallots or 2 Tblsp. Green Onions
  • 1 Cup Heavy Cream
  • Juice from ½ Lemon
  • 12 oz. Cooked Fettuccine

Directions

Melt butter in skillet. Add Salmon and Shallots. Cook for 2 minutes over low to medium heat. Add lemon juice and blend. Add Smoked Salmon mixture to pasta. Toss well and serve.

Extra touches:

  • Garnish with parsley and tomato wedges
  • Add a couple dashes of Tabasco Sauce
  • A shot of scotch to the sauce (with alcohol cooked off) adds flavor
  • Top with grated Parmesan cheese

Super Bowl Crabmeat Dip

Super Bowl Crabmeat Dip

Ingredients

  • 3 pkgs. Philadelphia Cream Cheese (8oz)
  • 1/3 cup Half-N-Half, as needed
  • ½ cup Yellow onions, finely diced
  • ½ tsp. garlic, minced
  • ½ cup parsley, minced
  • Salt & coarse pepper to taste
  • ½ tsp. Louisiana Hot Sauce
  • 1 tsp. Minor’s Lobster or Chicken Base
  • 1 tsp. Frank Davis Seafood Seasoning
  • ½ cup green onions, thinly sliced
  • 1 lb. claw crabmeat, flaked
  • Dash of paprika
  • 1 large bag tostados for dipping

Directions

Into the work bowl of your food processor, drip in the cream cheese. Then add the hot sauce, the Half-N-Half, the lobster base, and the seafood seasoning and turn the machine on. Ideally you want to “cream” the mixture to a silky smooth consistency (but don’t make it watery). Next, transfer the cream cheese base you just made to a large mixing bowl. Then with a rubber spatula, fold in the diced onions, garlic, green onions, parsley, and crabmeat, mixing everything together thoroughly until fully and uniformly blended. At this point, taste the mixture and adjust the salt and pepper if necessary. Finally, place the finished dip into a serving bowl, sprinkle the top lightly with paprika, cover tightly with plastic wrap, and stash in the refrigerator for at least three hours to “marry” before serving. The dish is best if ice cold with crispy chips.

Smoked Salmon Spread

Smoked Salmon Spread

Ingredients

  • 8 oz. Cream Cheese
  • 2 tsp. Milk
  • 8 oz. Smoked Salmon, Chopped or Flaked
  • 3 T. Chopped Green Onion
  • Spices as desired (see Extra Touches)

Directions

Blend cream cheese and milk. Stir onions into mixture. Fold in Salmon. Refrigerate 2 hours to blend flavors. Serve on crackers or toasted bread points.

Extra touches:

  • Roll finished mixture in chopped parsley.
  • Add finely chopped red and green pepper for extra color
  • Add horseradish (2 tsp.), lemon juice (1T.), Tabasco (a few drops), and or chopped nuts, chopped capers (2 tsp.)

Stuffed Eggplant

Stuffed Eggplant

Ingredients

  • 3 Medium Eggplants
  • 1 Stick Butter
  • 1 Med. onion finely chopped
  • ¼ C. chopped green onions
  • ¼ C. finely chopped Bell Pepper
  • ½ C. finely chopped Celery
  • ¼ Tbs, chopped Garlic
  • ¼ C. chopped Parsley
  • 2 Bay leaves
  • ½ Tbs. Thyme leaves
  • 1 ¼ lbs. boiled med-small Shrimp
  • 1lb. Lump Crabmeat
  • ¼ lb. Bacon Diced
  • 6 Tbs. Reserved bacon grease
  • 1 tsp. Salt
  • ¾ tsp Black Pepper
  • 1 Egg, beaten
  • 1 C. Bread Crumbs (reserve ¼ cup for topping)
  • 1 tbs. Parmesan cheese
  • ¼ tsp. Paprika
  • ¼ C. melted Butter

Directions

Cut the eggplants in half lengthwise. Place in a pot, cover with water, & bring to a boil. Boil 15-20 min. until tender. Pour off the water & place the eggplants in a colander. Rinse with cold water. Place the eggplants cut side down in the Colander, & allow them to drain until they are cool. Remove the meat from the eggplants, leaving a shell about ¼ thick. Finely chop the meat.

In a large saucepan melt 1 stick of butter. Add the onion, green onions, bell pepper, celery, garlic, parsley & eggplant meat. Add the bay leaves & thyme. Saute the mixture 15 min. until tender. Add the crabmeat & shrimp & sauté for 5 min. more & set aside.

In a frying pan cook the diced bacon until crisp. Add the bacon & 6 Tbl of drippings (add oil to drippings to make 6 Tbl if necessary) to eggplant mixture & sauté the stuffing 10 minutes. Remove bay leaves. Add salt & pepper & mix well. Remove from heat & let stand 5 min. to cool. Add beaten egg, & mix well. Add ¾ cup of bread crumbs, & mix well again.

Fill the eggplant shells with stuffing & top with mixture of remaining bread crumbs, Parmesan & paprika. Drizzle with melted Butter.

Bake @375° for 20 Minutes. Serves 6. Can be frozen then baked.

Thai Grouper Medallions or Scallops

Chef Jekyll’s Thai Sweet Chili and Orange Grouper Medallions (or Scallops)

Ingredients

  • 1-1/4 lbs grouper fillet, cut into thin medallions, or 10-12 large sea scallops
  • 2 T coconut (or canola) oil, divided
  • 1 T garlic, very finely chopped
  • 1 T fresh ginger, very finely chopped
  • Zest of 1 orange
  • 1 tsp lemongrass paste, (or 1 bulb fresh lemongrass, very finely chopped)
  • 3 T fresh orange juice
  • Juice of 1/2 lime
  • 1/4 cup Thai sweet chili sauce, such as Mae Ploy
  • 1 T cream of coconut
  • 1/4 cup scallions, sliced (reserve the green tops)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup green onion tops, sliced diagonally for garnish
  • 1/2 head of green cabbage, chopped
  • 1 T canola oil
  • 1 T roasted sesame oil
  • 1 tsp fish sauce

Directions

  1. Drain the fish of any liquid and pat dry with paper towels. Set aside.
  2. Heat 1 T of the oil in a nonstick skillet over medium-high heat. Add the garlic and ginger and sauté until barely golden, 1-1/2 to 2 minutes.
  3. Add the orange zest, lemongrass, orange juice, lime juice, cream of coconut, Thai chili sauce and scallions. Cook until the scallions are slightly softened, 1-1/2 minutes longer. Transfer to a small bowl and set aside.
  4. Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the fish in a single layer and sear for 1-1/2 minutes on the first side. Turn with tongs and cook for 1 additional minute.
  5. Add the reserved sauce to the pan along with the cilantro. Using tongs, turn the fish medallions to coat them with the sauce and quickly remove the pan from the heat. Do not overcook.
  6. Meanwhile, place cabbage, canola and sesame oils, and fish sauce in a microwaveable casserole dish. Nuke for 4 minutes, until tender. Plate cabbage, top with fish and sauce, and garnish with cilantro/green onion.

Tartare of Yellowfin Tun

Tartare of Yellowfin Tuna

Dressing Ingredients

  • 1/3 C. Fresh Lemon Juice Finely grated
  • rind from one lemon
  • 2 Tblsp. + 2 tsp. Champagne Vinegar
  • 1 tsp. Dijon Mustard
  • pinch of ground White Pepper
  • ½ tsp. Kosher (coarse) salt
  • ½ C. Olive Oil

Tartare Ingredients

  • 1-1/2 lb. Fresh Sashimi grade Tuna, ground coarsely or diced
  • ½ C. finely minced Red Onion
  • ½ C. drained Capers
  • ¼ C. finely minced soft sun-dried tomatoes
  • ½ C. mixed fresh herbs (parsley, chives, tarragon, chervil)

Directions

Mix the first 6 dressing ingredients together then whisk in the oil.

Mix the Tartare ingredients, add the dressing and combine thoroughly.

Divide among 8 plates and serve with a dollop of crème fraiche on top.

West Indies Salad

West Indies Salad

Ingredients

  • 1 Med. Onion
  • 1 Lb. Crabmeat
  • 4 oz. Wesson Oil
  • 3 oz. Cider Vinegar
  • 4 oz. Ice Water
  • Salt & Pepper to taste

Directions

Prepare dressing by mixing oil, vinegar and ice water. Layer ingredients in container with tight fitting lid as follows:

1/2 onion on bottom; crabmeat; remaining onion, salt & pepper.

Cover with dressing as prepared above. DO NOT STIR. Cover container & refrigerate to marinate 24-36 hours.

White Remoulade Sauce

White Remoulade Sauce

Ingredients

  • 1 Cup Mayonnaise
  • 1 Tsp. Capers, cooked
  • 1 Tsp. Chopped Kosher Dill Pickle
  • 2 Tsp. Creole Mustard
  • 2 Tsp. Green Onions, chopped
  • 1 Tsp. Parsley, chopped
  • 2 tsp. Dried Tarragon
  • 2 Garlic Cloves, pressed
  • Tabasco to taste
  • ½ tsp. Paprika
  • Salt & Pepper, to taste

Directions

Wisk ingredients together and refrigerate.