Spicy Baked Crab Dip
1 tsp olive oilcup chopped red bell pepper1 (14 ounce) can artichoke hearts, drained and chopped1 cup mayonnaise1 cup grated...
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]
Spicy Asian Tuna Tartar
3 Tbls Soy Sauce1 Tbls freshly squeezed lime juice1/8 Tsp Sesame Oil1 Tbls minced onion1/2 Tsp finely minced Serrano pepper8...
Jim Dennett’s “Slap Ya Mama” Baked Fillets
We were blessed to share a day of wade fishing recently with Jim Dennett and Capt. Tricia of Skinny Water...
Creamy Dill Dipping Sauce
A great accompaniment for Jim's "Slap Ya Mamma" fillets.1/2 Greek Gods Yogurt2 tablespoons chopped fresh dill2 TBSP minced onion1 teaspoon...
Potato Crusted Drum with Thyme Beurre Blanc
Adapted from Galatoire's Restaurant in New Orleans.
3 large Idaho potatoescup Tabasco sauceJuice of 5 lemons1 Tbsp salt1 tsp white...
Sautéed Crab over Eggs Benedict
2 English muffins, sliced in half, toasted and buttered4 eggs, poached (see method below)8 slices Canadian bacon, pan fried1 Pkg...
Champagne Oysters
24 fresh oysters6 oz. unsalted butter3 cups brut Champagne6 Tbsp. chives, mincedSea salt to tasteRock salt as needed
Directions
Preheat...
Chipotle Baked Oysters
Two dozen oysters2 cups bacon bits1/2 cup bell pepper1/2 cup purple onion1/2 (7oz) can chipotle peppers chopped fine1 1/2 lb....
Zesty Lemon Mousse
6 eggs yolks2 whole eggs3/4 cup Splenda powderzest of whole lemon1/2 cup fresh lemon juice (usually 2 lemons)1 1/2 cups...
Julie's “Pipe Dream” Sushi Appetizer
(Thanks to Julie Bertolino for sharing this delicious creation.)
1 cup spicy tuna (recipe below)3 Tbsp. sweet chili sauce2 Tbsp....
Gulf Coast Kitchen
Get all the latest coastal cuisine recipes from guides and authors.
Recipe of the month
Grilled Redfish and Shrimp with Cajun Cream Sauce
Many thanks to my good friend Wendy Nix for sharing this wonderful recipe. My dinner guests all agree it’s the...