November 2008 Oyster Dressing By Pam Johnson ½ loaf day-old French bread, cut into ½ inch cubes (about 8 cups)2 (10 oz.) containers fresh oysters1 (3 oz.)... Read More
November 2008 Wild Rice and Crab Dressing By Pam Johnson 1 pkg. Uncle Ben’s Whole Grain Brown & Wild Rice (microwaves in 90 seconds)16 oz. lump crab meat2 Tbs. butter1-½... Read More
October 2008 Crab & Shrimp Enchiladas By Pam Johnson 2 tablespoons olive oil1/2 cup chopped onions1 lb. 25-count shrimp1 lb. lump crab meat1 pkg. Philadelphia cream cheese1 can cream... Read More
October 2008 Campechana De Mariscos By Pam Johnson Mexican Seafood Cocktails 1 whole Purple Onions, Chopped 3 tablespoons Celery, Chopped 3 each Jalapeno, Seeded And Chopped 1 bunch... Read More
September 2008 Portobello Shrimp Burgers By Pam Johnson This is a tasty dinner that can be cooked up and ready to serve in a flash. We have prepared... Read More
September 2008 Smokey Corn Chowder By Pam Johnson Serves 48 ounces sliced bacon, in 1/2 inch pieces1 large sweet onion, chopped2 cloves garlic, finely chopped1/2 teaspoon smoked paprika1/2... Read More
July 2008 Blackened Redfish with Crab Pico Garnish By Pam Johnson We had some friends over for dinner, one of which was Matt Bell. Matt offered to bring the salad… and... Read More
June 2008 Removing the Throat By Pam Johnson Last month we presented methods for getting all the good out of your redfish. Saving and boiling backbones is an... Read More
June 2008 Light & Crispy Fish Fry By Pam Johnson 3 lbs fresh fish fillets2-3 quarts vegetable oil for deep frying1 ¼ cups white rice flour; more for dusting1 ¼... Read More
June 2008 BBQ Fillets By Pam Johnson Place fillets and throat sections in gallon-size Ziplock bag. Add ½ cup Ultimate Meat Marinade and Finishing Sauce (made by... Read More