Southern Recipes
Ga Fishing presents….
What we think are totally awesome recipes. We hope you’ll try’em and let us know how you like’um. Maybe you’ll even have enough to invite us over for dinner!
Steinhatchee Grouper
This one’s from our good friend, Chief Ricky Spencer, Roswell, Ga. (He’s the firechief, he’s not an indian). Ricky slips off to Florida every now and then and does some fishing in the salt water, but we don’t mind, as long as he brings us back a few fish!
1 filet of grouper, preferably fresh caught (like I catch in Steinhatchee)
Sliced vidalia onion
Sliced green bell pepper
Diced mushrooms
Fresh Salsa (medium or hot) your choice to taste Fresh, not that bottled crap)
Emeril’s Southwestern seasoning
Steinhatchee Grits:
Your standard quick grits
Jalapeno peppers (chopped fine)
Parmeson cheese fresh grated
Saute` the Grouper on a flat grill along side the peppers, onions and mushrooms
Cook grits in a boiler, remove grits and place in a pyrex dish (bet you haven’t heard that in a while). Add Jalapenos, parmeson cheese and cook in oven at 350 until the top starts to brown (no, I don’t know how long that takes, just sit in front of the oven and watch.
Take a heaping spoon full of grits, throw um on the plate (should not be runny, if they are put um back in the oven).
Now take that filet of Grouper and slap it right in the middle of those grits, cover it with the sauted onions, green peppers and mushrooms, Then cover that sucker with Fresh Salsa.
Now sit down with a cold drink and enjoy your Steinhatchee Grouper. Only thing that could make it better is if your were actaully in Steinhatchee Florida eating it on the back deck of your doublewide swatting those no-see-ums.
Enjoy and take a kid fishing,
Ricky
Ga Fishing chefs will all agree (probably), you can modify this recipe for bass, catfish, or any fish of your choosing, (as long as you don’t choose carp or gar).
Southern Fried Apple Pies! Mmm.
This one’s from my good friend, Capt. Darryl Smith, the best catfisherman on the planet. His boat has brought in 21 world record catfish, with another one pending!
His slogan is: “I’ll do everything I can to get you jerked out of the boat.” So far 9 grown men have found out what he meant. Is that not awesome?
This recipe comes from 4 people who helped lead me in the right direction. It is dedicated to My Wife Sandy Smith, my Aunt Josephine Cook, my friend Dianna Hill, and my friend Etta Seiber. 4 ladies who really know their cooking! I asked them how and what, then took it and ran with it with my own twist added. It’s mostly theirs, so may they forgive me if I messed up?
Thank you ladies dearly for helping me get this recipe down! These pies will make a puppy pull a freight train!
For ten pies:
1 can of Pillsbury Grands Golden Homestyle Butter milk Biscuits (ten pack)
1 bag 4 ozs of Dried Apples (dollar general is the cheapest and I used them.)
3 Golden Delicious Apples peeled, cored, and diced up
(Put both into a bowl of water filled over the apples for 1 hour)
2 TBSP of Cinnamon Sugar
3 TBSP of Crystal Sugar (or what ever type sweetener you use)
4 ozs of water
Canola Oil
Self Rising Flour
Filling:
Drain apples and put them into a 2-quart size pot. Put your cinnamon sugar, and sweetener into pot and add about 4 ozs of water. Cook on medium heat stirring frequently. (Sweeten till it suits your taste so I was advised) You may have to add a little bit more water depending on how dry apples where. Make sure there is a little juice in the bottom. After done take a hand blender and purée 1/4th of mix and stir into the rest to give a thick filling.
Crust:
1 can of Pillsbury Grands! Golden Homestyle Buttermilk Biscuits
Take a sheet of aluminum foil for rolling sheet with a little flour on it to keep dough from sticking. Also put flour on rolling pin or glass like me. Take a biscuit using a rolling pin (If like me cannot find a rolling pin, use a smooth drinking glass so my wife told me! Works good!). Roll Biscuit out thin; put 1 ½ TBSP of filling on the dough. Flip over one side tile meets the other side and mash edges together GOOD (if you don’t it will open up while cooking).
Cooking:
Now here is the trick! Cook with Medium LOW heat big frying pan with about ¼ inch of Canola Oil in bottom, and a wide spatula. It does not take long to cook on each side. I messed up on my first time pies. BURNT! Heat pan with med low heat and lay pies in pan. Flip over when done on one side and cook the other. Take them out of the pan and lay them on Brown Paper Bags laying on paper towels to soak up any excess oil.
After cooking please give away some of them to friends! That way your cooking will always be Blessed! Don’t let old family recipes go away with the passing of family and friends. We loose so much with the passing of each one!
Capt. Darryl (Watch my video on the home page and I’ll show you how to make short, easy work of fileting a nice catfish!)
And please check out my website, http://www.CaptainDarrylS.com