favorite recipes

Discussion in 'Dining and Food' started by graytonrbust, Jun 5, 2005.

  1. graytonrbust

    graytonrbust Beach Lover

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    Looking for a few new recipes to use while I am at Grayton next week, I was wondering if others were on the same search?
    So, if anyone has any wonderful recipes that they would like to pass along, such as anything to do with seafood & drinks, non-alcoholic as well as alcoholic, please pass them along.


    I plan on crabbing one day while there and my sis is going to fish, we thought it would be fun to try some new recipes, as well as our old favorites.
     
  2. DBOldford

    DBOldford Beach Fanatic

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    Here is our favorite shrimp recipe when we are at Conch Out. It is easy to make and to clean up, plus the house doesn't smell like shrimp the rest of the week. I make the sauce a day or more ahead of time. We use this recipe for a surf 'n' turf dinner, buying filet mignons at a wonderful meat market just west of Panama City Beach. It is called The Carousel Meat Market and these are the best steaks I've ever had. (If this doesn't come through on the message board forum, I will send in in an attachment with private e-mail message. Have fun at Grayton. We can't get down there until October this year, but will have two weeks then and another two over the Christmas holiday.
     
  3. graytonrbust

    graytonrbust Beach Lover

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    Thanks so much... I know the Carousel, shopped there many times.
    I am sure we will use this recipe, it looks wonderful.
     
  4. Smiling JOe

    Smiling JOe SoWal Expert

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    I have two drink recipes for you, both of which I created.

    Magnolia (non-alcoholic version of a Mimosa)
    3 parts Fresca
    1 part Orange Juice
    Pour in tall glass over ice and garnish with slice of lime.


    Smoothie

    1 part Kettle One Vodka
    2 parts Fresca
    1 part Orange Juice
    Serve in tall glass over ice. Stir. (do not shake b/c Fresca will spew.)
     
  5. Kurt Lischka

    Kurt Lischka Admin Staff Member

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    GRAYTON BEACH GROUPER SOUP

    4 servings

    1 1/2 lbs. Florida grouper fillets
    1 teaspoon ground thyme
    1 teaspoon paprika
    1 teaspoon ground marjoram
    non-stick cooking spray
    1 teaspoon ground savory
    2 15-ounce cans tomato sauce
    1 cup chopped green onions
    8 ounces sliced, fresh mushrooms

    Cut fillets in pieces, approximately 2" x 2"; toss with paprika.
    Lightly oil large skillet with cooking spray; brown fish on medium-high until it flakes easily when tested with a fork.
    Remove from heat, set aside and keep warm.
    In the same skillet combine tomato sauce, mushrooms, thyme, marjoram and savory; simmer on medium-low heat until mushrooms are tender.
    Divide tomato sauce mixture evenly into four soup bowls; add fish and top with green onions.
     
  6. Kurt Lischka

    Kurt Lischka Admin Staff Member

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    SoWal Gazpacho

    [font=Verdana, Arial, Helvetica, sans-serif]8 large tomatoes
    2 cucumbers
    1 large green bell pepper
    1 large yellow bell pepper
    1 small purple onion
    1 jalapeno pepper, seeded
    1 large garlic clove
    1 (32-ounce) bottle vegetable juice
    1/3 cup red wine vinegar
    1 tablespoon grated lemon rind
    ? cup fresh lemon juice
    2 teaspoons salt
    1 teaspoon paprika
    2 to 3 teaspoons hot sauce
    Toppings: sour cream, avocado slices, croutons, boiled shrimp, chopped fresh cilantro, chopped fresh mint
    Garnish: green and yellow baby tomatoes, fresh basil sprigs
    [/font]
    [font=Verdana, Arial, Helvetica, sans-serif]PEEL tomatoes and cucumbers. Cut tomatoes, cucumbers, bell peppers, and onion into quarters. Remove and discard cucumber and bell pepper seeds.
    PROCESS vegetables, jalapeno pepper, and garlic in a blender or food processor until almost smooth, stopping to scrape down sides. Transfer mixture to a large bowl, and stir in vegetable juice and next 6 ingredients. Cover and chill, stirring often, 8 hours. Serve with toppings, if desired. Garnish, if desired.
    Yield: 12 ? cups.
    Prep: 20 min., Chill: 8 hrs.
    [/font]
     
  7. Kurt Lischka

    Kurt Lischka Admin Staff Member

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    Grilled Corn with Jalapeno-Lime Butter

    [font=Verdana, Arial, Helvetica, sans-serif]? cup butter, softened
    2 jalapeno peppers, seeded and minced
    2 tablespoons grated lime rind
    1 teaspoon fresh lime juice
    6 ears fresh corn
    1 tablespoon olive oil
    2 teaspoons kosher salt
    1 teaspoon freshly ground pepper

    COMBINE first 4 ingredients, and shape into a 6-inch log; wrap in wax paper, and chill 1 hour.
    RUB corn with olive oil; sprinkle evenly with salt and pepper.
    GRILL corn, covered with grill lid, over high heat (400? to 500?), turning often, 15 to 20 minutes or until tender. Serve with flavored butter.
    Yield: 6 servings.
    Prep: 25 min., Chill: 1 hr., Grill: 20 min.
    [/font]
     
  8. graytonrbust

    graytonrbust Beach Lover

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    :clap_1: THANKS GUYS, THEY ALL SOUND WONDERFUL.
     
  9. phdphay

    phdphay Beach Fanatic

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  10. graytonrbust

    graytonrbust Beach Lover

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  11. Paula

    Paula Beach Fanatic

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    Crockpot Gumbo

    Since there's nothing more we can do about Dennis other than wait to see what happens today, my mind has shifted to recipes. Here's a recipe I use for crockpot gumbo. I got it off the Internet and have made it several times. Let me know what you think if you make it. (when I'm really lazy, I just buy the frozen chopped onions and peppers and use those...). It's nice to put all the stuff in the crockpot, spend the day at the beach and doing other things, then come home and have a meal waiting for us (other than the rice). And the left overs are very good, too.

    Paula

    SLOW COOKER GUMBO
    INGREDIENTS:
    ? 3 tablespoons all-purpose flour
    ? 3 tablespoons oil
    ? 1/2 pound smoked sausage, cut into 1/2 inch slices
    ? 3/4 to 1 pound boneless chicken thighs, cut in bite-size pieces
    ? 1 1/2 to 2 cups frozen cut okra
    ? 1 cup chopped onion
    ? 1/2 cup chopped green bell pepper
    ? 3 cloves garlic, minced
    ? 1/4 teaspoon ground cayenne pepper, or to taste
    ? 1/4 teaspoon ground black pepper
    ? 1 can (14.5 ounces) diced tomatoes, undrained
    ? 1 cup frozen medium shrimp, cleaned and cooked
    ? 1 1/2 cups uncooked regular long-grain white rice
    PREPARATION:
    In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium-low; cook, stirring constantly, about 8 to 12 minutes or until mixture turns a light red-brown.
    Place flour and oil mixture in 3 1/2 to 4-quart crockpot. Stir in all remaining ingredients except shrimp and rice. Cover and cook on LOW for 7 to 9 hours. Add cooked shrimp to the gumbo; mix well. Cover and continue to cook on LOW for 20 minutes longer. Meanwhile, cook rice according to package directions. Serve gumbo over hot cooked rice.
     
  12. Kathryn

    Kathryn Beach Comber

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    I'm with you, Paula! I use my crock pot a lot ... especially at the beach. I don't want to spend too much time cooking and the kitchen stays cool. Here is a simple but yummy chicken recipe:


    Chicken and Stuffing
    From Fix It and Forget It for Entertaining

    4-6 skinless, boneless chicken breasts
    1 can 98% Fat Free Cream of Chicken or Celery Soup
    6 oz pkg Herb Stuffing mix by Pepperidge Farm
    1 1/4 cups water
    2 Tbsp melted butter
    1 can Italian green beans, drained

    1. Spray slow cooker pot w/ Pam.
    2. Place chicken in pot and spoon can of soup over it.
    3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
    4. Cover pot. Cook on LOW for 6 hours. Don't peak!
    5. Put green beans over the stuffing.
    6. Cover and cook on LOW for 45 more minutes or until beans are heated through.
     
  13. Kathryn

    Kathryn Beach Comber

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    Here is one of the most sinful yet simple desserts you can make:

    Sea Turtle Bars

    1 box (12 oz) vanilla wafers (Nilla brand ONLY)
    3/4 cup melted butter (not margarine)
    1 bag (10 oz) chocolate chips
    1 cup chopped pecans
    1 jar (12 oz) carmel ice cream topping

    1. Crush Nilla Wafers - put them in a zip lock bag and pound away.
    2. Mix crumbs with melted butter and press into a greased 13 x 9 inch pan.
    3. Sprinkle with chocolate chips and nuts.
    4. Drizzle the carmel topping over the top.
    5. Bake at 350 for 13 - 15 minutes. Cool then chill before cutting.
     
  14. Paula

    Paula Beach Fanatic

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    Thanks, Sea Turtle. I'll definitely try this when I'm there next week (I'll also make the gumbo). I really don't like to cook much when at the beach (too hot, too lazy). Sounds like a tasty recipe for a family.

    Best,
    Paula
     
  15. Paula

    Paula Beach Fanatic

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    Well, Sea Turtle. I tried this recipe today and we just finished it and it was AMAZING! Very easy and we were due for a new recipe. Kids loved it. Grown-ups loved it. If you or anyone have any other great crockpot recipes, please pass them on. I submitted my crockpot gumbo which is excellent as well, but don't know if anyone tried it. I'd like to try a crock pot pot roast but haven't tried that yet.

    This chicken recipe will become a family classic.

    Thanks.
     
  16. CastlesOfSand

    CastlesOfSand Beach Fanatic

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    Ok...... now I'm really hungry!!!! These recipes sound soooo good!! I just might have to try them here in Texas! :clap_1: Great Thread!!
     
  17. ktmeadows

    ktmeadows Beach Fanatic

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    Yum...that sounds wonderful! Can't wait to try it! Thanks Kurt! :clap_1:
     
  18. CastlesOfSand

    CastlesOfSand Beach Fanatic

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    Kurt.... are you a closet chef? The recipes are great! all of you!! :funn:
     
  19. Mermaid

    Mermaid picky

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    I had a sneaking feeling that I'd be a happy girl when we put in a new stove at our condo! Someone's going to be doing some cookin' the next time she's down at the beach.... :clap_1: :clap_1: :clap_1:
     
  20. Ocean Lover

    Ocean Lover bean

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    Chicken and Stuffing
    From Fix It and Forget It for Entertaining

    4-6 skinless, boneless chicken breasts
    1 can 98% Fat Free Cream of Chicken or Celery Soup
    6 oz pkg Herb Stuffing mix by Pepperidge Farm
    1 1/4 cups water
    2 Tbsp melted butter
    1 can Italian green beans, drained

    1. Spray slow cooker pot w/ Pam.
    2. Place chicken in pot and spoon can of soup over it.
    3. Combine stuffing mix, water and melted butter and sprinkle over chicken.
    4. Cover pot. Cook on LOW for 6 hours. Don't peak!
    5. Put green beans over the stuffing.
    6. Cover and cook on LOW for 45 more minutes or until beans are heated through.[/QUOTE]

    I made this and everyone loved it. So easy and sooooo good! Thanks! It will also be a family classic here.
     

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