Seared Scallops with Grapefruit Beurre Blanc
For the Grapefruit Beurre Banc1 shallot, diced½ cup white wine¼ cup white wine vinegar¼ cup fresh grapefruit juice¼ cup fresh...
Pam Johnson
Pam Johnson began fishing the Texas coast as a child. From their fishing camp at Port Alto, Pam and her family delighted in frequent trips to Caranchua Bay's shorelines, bayous and sloughs for sand trout, redfish, black drum and croaker. Her earliest memories of family fishing and enjoying a family meal of their catch have inspired her to learn and create many seafood delicacies and pass them to TSFMag readers and others who purchase her cookbooks.
As an angler, Pam is passionate in her pursuit of this wonderful pastime. Developing angling and boating skills led to becoming a USCG and TPWD licensed charter captain and fishing guide with her husband, Everett, though they have both recently retired from guiding; along with her daily contribution and unflagging dedication to making TSFMag the finest saltwater fishing magazine it can possibly be.
Pam is equally at home plugging for trophy trout and snook alongside the best in Texas as she is cast-netting bait for grandkids and preparing a fine seafood dinner for family, friends, and dinner guests.
[email protected]
As an angler, Pam is passionate in her pursuit of this wonderful pastime. Developing angling and boating skills led to becoming a USCG and TPWD licensed charter captain and fishing guide with her husband, Everett, though they have both recently retired from guiding; along with her daily contribution and unflagging dedication to making TSFMag the finest saltwater fishing magazine it can possibly be.
Pam is equally at home plugging for trophy trout and snook alongside the best in Texas as she is cast-netting bait for grandkids and preparing a fine seafood dinner for family, friends, and dinner guests.
[email protected]
Pan-Fried Shrimp Cakes
A delicious and easy recipe for creating hors d'oeuvres that can easily double as an entrée with side dishes. If...
Seafood Gumbo Nachos
This is a great recipe that can be made a day ahead and put together right before your next party!...
Wild Duck Crostini
Many coastal fishermen are also avid waterfowl hunters. Wild duck, mallard, pintail, gadwall, wigeon, and teal, can be highly delectable...
Roasted Shrimp Salad
Many thanks to Donna Boyd for sharing this wonderful recipe. I made it last weekend for the first time and...
It’s all about the cut!
“Thank you, Terry Jones, for sharing this technique!” The first thing I want to share is the stretched shrimp technique...
Cauliflower and Shrimp Chowder
Special credit to Patti Elkins for sharing this wonderful recipe she learned recently in New Orleans. 1 head of cauliflower,...
Sea Scallops with Caramelized Onions
Thanks to Fred Eppright for sharing this incredibly delicious recipe. 24 medium-large scallops1 large onion1 stick of butter divided1/2 lemon1/4...
Crab and Shrimp Empanadas
My family and friends fell in love with these tasty seafood pastries the first time I made them and they...
Barbecued Blue Crabs
An incredibly delicious treat that you can serve as an appetizer or entrée. Catching your own blue crabs adds greatly...
