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DonnaPawl




DonnaPawl and Mr. DonnaPawl play with choo-choo's at the Pioneer Valley Live Steamers Club


Blackfish Chowder
Fish on the Grill
Killer Bees
Open-Fire Squash
Windjammer's Caribbean Rum Swizzles



Blackfish Chowder

You can use blackfish in the same recipes used for Grouper .. it is a distant cousin and much smaller. My personal preference when I was actively fishing salt water would be to use Blackfish to make fish chowder. Poach the fish in a pot with diced onion and celery. When it flakes, remove the bones add some butter and a potato diced up small. Adjust your spices - I like Old Bay Seafood seasoning. When the potato is nearly done, add a pint of heavy cream (you can use milk, it just isn't as rich) and serve.


MMMMMmmmmm! Fish on the grill!

Love it! Here's a couple of my favorite recipes and a tip or 2 too:

First of all, I have a special grate for fish. It's stainless, 1/4 welded wire screen. Keeps flakey fish from getting away.

Now, for recipes, here are 2 we use quite often:

Swordfish

(also shark, marlin and probably tuna) first I cut the skin off the 3/4" - 1" thick steaks and I cut into serving sized pieces.

Then, I make a marinade of: Olive oil, mayonaise, lime juice (or use lemon), a short dash of worchestershire sauce and, if you like it, a touch of crushed garlic and/or crushed ginger. Mix all together well so it forms a consistency of sour cream or yogurt. dredge fish chunks in it on both sides to coat, then put all into bowl with a tight lid and marinate in the fridge until cooking time .... I've done it for as little as 20 minutes or as long as half a day. Grill over med-hot fire, basting with marinade on each turn. Fish is done when it can be flaked. (8 - 10 ish minutes) **be sure to discard any remaining marinade!**

Salmon

(might be good on king mackeral, or bluefish as well) I have this recipe right from Alaska:

Take a large thick fillet and cut into good sized pieces. Leave skin on for now.

Make a basting sauce of 3 tablespoons of butter, 1/4 cup of brown sugar, and 1 tablespoon of lime juice (or lemon). In a small sauce pan over medium heat, melt butter, add brown sugar and stir in thoroughly, add lime/lemon juice. Once hot, take off flame, but keep warm. Now, out at the grill, put the salmon on, skin down, and put a bit of basting sauce on the flesh side (schmoosh it around to cover) Close lid and go slice some tomatoes or something. Come back in about 5 minutes: flip 1 piece of fish: skin should easily peel off, if so, flip all fish and remove all skins. Baste. Cover and go set the table or something. 5 minutes, flip and baste again. Fish is done when it flakes. Adjust basic recipe for basting glaze up or down to accomodate how much fish you are cooking.


Enjoy them!

DP


KILLER BEES made famous by Sunshine's Beach Bar & Grill on the Isle of Nevis

Killer Bees - or at least a reasonable facsimile! My cruisin' pie-rat mates got this formulation after numerous visitations and conversations with the legendary Sunshine, and the BeeMan over the years.

Rum = 1/3 overproof (151 or higher) and 2/3 "normal" Rum
Passion Fruit juice = we have found Looza from Belgium to be pretty good. Don't use the crap with apple or grape juice!

To make 2 5oz drinks:

Mix ahead of time:

1/3 Rum (above) = 1 oz. overproof + 2 oz regular rum
1/3 Passion Fruit juice (above) = 3 oz.
1/3 Club Soda = 3 oz.
Honey to taste - (Mrs. Sunshine says, "Sunshine's recipe doesn't use honey.")
Lime Juice

At time of serving, add:

Bitters to taste
Nutmeg to taste

Mix well and pour over ice.

DP - Who Reminds Everyone to Drink Responsibly and Don't Overdo.


Open-Fire Squash

Here's one of our favorites, acquired years back while fishin' on a TVA lake in SW Tennessee. Was comin' dark and dinner hour fast approachin'. A few local folks had stopped by the lake to try their hand at catching some of the big (no, HUGE) catfish that lived in the lake. So while we all sat about watchin the sun sinking slowly ... waiting for the bobbers to bob .... they got a bit of a campfire going, took out an old cast iron pan and made up this recipe. Invited us to join them.

Squashes, preferrably small ones (summer yellow, zucchini, or combination of the 2)
an Onion (I like Vidallia)
coupla strips of bacon (for the grease, I suppose)
seasonings (salt & pepper in this instance ... have gotten creative when doing it at home)
Fish fillets (catfish, cod, all depends where ya been fishin' ... or what's looking good at the market)

Chunk up the squash, or cut into 1/4" rounds (I do 1 1/2" thick rounds, quartered). Do enough to fill the pan. Dice up the onion. Set aside.

Cut the bacon into bite-sized pieces and fry. Remove to a plate, reserving grease. Season fish and brown in the grease. Remove fish to plate with bacon. NOW, add the squash and the onion, season lightly and cook, stirring regularly to keep from scorching. When the squash is, oh, about half-way done (softening, but not mushy) pour off any excess water (if any) and return the fish and the bacon to the pan and gently mix them in. (Fish will break apart, moreso if you over-stir it.) Cover and let the fish & bacon reheat for a coupla minutes.
Serve.


Windjammer's Caribbean Rum Swizzles

So here's the not-quite-so-secret official recipe for Windjammer's Caribbean Rum Swizzles...The recipe is quite simple. However, the ingredients may be difficult to find in the North.

Ingredients:

  • 151 Proof Trinidadian Rum (Aged in an oak barrel aboard a tall ship until it is certifiably 200 Proof)

  • Freshest of fruit juices available (You may substitute to taste): Orange, Pineapple, Guava, Cranberry, & Grapefruit

  • Lime Juice

  • Grenadine Syrup

  • Caribbean Sunshine

  • Calypso music (Steel band or Reggae) or Jimmy Buffet

  • A Tall Ship (3 or 4 masted barquentine or schooner)


  • Directions:
    Start with the rum. Pour some into a pitcher, bucket, or barrel (as you see fit). Pour as much or as little as you want. Follow this chart for reference:
  • A Little Rum - Party

  • A Little More Rum - PARTY!

  • A Whole Bunch of Rum - PAAAAAAARRRTTYYYY!!!!!!!!!

  • Add the fruit juice. The selection and quantity is up to you*. Orange and Pineapple usually make the best base, so start with these. Add some Cranberry and/or Guava to take off the edge. Grapefruit juice will add a little bitterness.

  • * If you use enough rum, the flavor will not matter because after one or two Swizzles, you won't really taste anything anyway.
  • Add some Grenadine Syrup for sweetness and color
  • Add some lime juice to soften the hangover
  • Hire a steel band or turn up the Jimmy Buffet tunes
  • For the full effect of this wholesome beverage, it should be consumed aboard the deck of a Pirate Ship in the Caribbean

    In keeping with the requests, I deliver the famous barrel o' grog, reduced to a single serving.

    Windjammer's Caribbean Rum Swizzles

    Here's the "official" recipe, broken down for making one swizzle at a time, since the actual recipe makes about 149 six-ounce swizzles:

    1 1/2 shots (oz) 151 rum
    1/4 - 1/2 shots Meyers rum
    2 1/2 shots pineapple juice
    2 1/2 shots orange juice
    1 dash Grenadine

    The "actual" recipe used on WJ sailing vessels uses overproof (190 proof) rum like Jack Irons instead of 151 rum.

    "Ever notice those large wooden barrels strapped to the railings of your favorite WJ s/v? Those are the casks of rum used to mix swizzles. You'll sometimes see the bartender or a steward pumping the rum out of a barrel into another container in preparation for the day's ration of grog."

    DP - Disclaimer: I have, on numerous cruises, consumed the above concoction and survived without (very much) noticable drain bramage.




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