dips

[Miss Kitty]

That's true. Last year we picked up a dip at Goatfeathers that was wonderful. I think it was an artichoke seafood dip or something? They had a lot of it, but it was selling fast. Anyone know what I'm talking about?

Yes...crab and artichoke dip! We are on our second tub! Heat it up in the micro and the flavors really pop!!!! Yummy!

 

[SlowMovin]

Go to the Dan Russell Pier in Panama City. Bring some silver spoons and/or Got-cha plugs. Catch a half-dozen or so spanish mackeral.

Gut 'em, and put on a grill using indirect heat and hickory smoking chips.

After they're smoked, pull the meat off the back bone and mash up by hand, removing the small ribs and lateral line bones as you find them.

Mix in mayonnaise and cream cheese until it reaches the right consistency, a splash of balsamic vinegar, salt, pepper and whatever other spices you like (I usually use basil and whole cumin seeds) to taste.

If you're really adventurous you can smoke some jalapenos at the same time, then mash them in (after removing the seeds and skin) for a chipotle-like flavor.

Or, if you don't like fish ( :roll: ), push some raw garlic cloves into a whole eggplant. Smoke and prepare the same way.

I should point out that, when smoking the fish, this is one time when over-cooking is not only okay, but possibly even preferred. Since it will be converted to a dip, toughness is not an issue.

Also, removing the bones by hand is a time-consuming, PITA process. I recommend having a few beers on hand.

 

[Sheila]

I should point out that, when smoking the fish, this is one time when over-cooking is not only okay, but possibly even preferred. Since it will be converted to a dip, toughness is not an issue.

Also, removing the bones by hand is a time-consuming, PITA process. I recommend having a few beers on hand.

Both of these sound yummy. Will have to try them out this summer for a party around the pool.