November 2010 Crisp Crab Cakes & Corn By Pam Johnson 1 tablespoon plus 2 teaspoons extra-virgin olive oil2 scallions, thinly sliced1/2 cup finely chopped red bell pepper1 cup Panko (Japanese... Read More
October 2010 Creamy Dove and Shrimp with Noodles By Pam Johnson October finds lots of fishermen wandering the fields for doves and bay shrimpers are making some of their best catches... Read More
September 2010 Capt. Bill’s Onion Blossom Baked Fillets By Pam Johnson Capt. Bill Pustejovsky says, "This recipe is as easy as a bowl of cold cereal and tastes so good you'll... Read More
September 2010 Stocking Up for Great Seafood! By Pam Johnson Gumbos, court bouillon, and many seafood stews and chowders call for some amount of seafood stock as the foundation for... Read More
August 2010 Paesano Shrimp By Pam Johnson We were introduced to Paesano Shrimp by Beverly Albrecht. We found it delicious and, with the pasta prepared in this... Read More
July 2010 Bacon Mushroom Redfish Burger and Fries! By Pam Johnson 2 redfish fillets cut into four servings 8 strips thin-sliced center cut bacon 1 tablespoon olive oil 1 package of... Read More
July 2010 Tips for Seafood Chefs By Pam Johnson Seafood is always best fresh even though we sometimes have to freeze. Seafood can be refrigerated or held in an... Read More
June 2010 Pan-Fried Orange Seatrout By Pam Johnson This recipe is reputed to be a creation of the chefs at the original Landry's Seafood Restaurant in Houston and... Read More
June 2010 Shrimp Salad By Pam Johnson From the kitchen of Shirley Elliott Port O'Connor, TX 1.5 pounds boiled shrimp 2 cups uncooked pasta 1/2 cup mayonnaise... Read More
May 2010 Szechuan Redfish from Texas Cafe in Austin By Pam Johnson Submitted by Chris (Capt. Camo) Smisek Szechaun Marinade 6 oz. Can Szechuan Hot Bean Sauce 1 cup dark honey 2... Read More