Big Bend Florida
Author Sharon Roy
Ken has been after me to put this recipe here for a
while now. What he doesn't seem to realize is I don't really have a
recipe. But I will try to give you the basics, you can add things to
suit your own taste.
4 to 6 medium potatoes, peeled and cubed
2 onions, chopped fine
1 cup diced celery
I can or 2 cups chicken broth
2tbsp olive oil, butter or margarine
Salt and pepper to taste ( we like a lot of pepper in
1 large filet any mild fish (grouper is good in this)
You can also use several small filets, just make sure there are no
1 cup canned milk, or 1/2 c. canned milk and 1/2 cup
homogenized milk. ( I have even used skimmed milk with good results)
In large pot, add olive oil and bring up to heat. Add
onions and celery and brown lightly. Add potatoes, broth, seasonings
and enough water to cover and cook on low heat untill potatoes are
done. Add fish and cook untill fish starts to flake apart. ( this
doesn't take very long) Add the milk, stir and taste for seasonings.
Add to taste. Serve hot with croutons or crusty bread. This is a very
satisfying winter meal!
This is one I found in a cookbook & altered a little.
It is excellent, especially in weather like we have had so far this
1 1/2 lbs. Fresh Shrimp
1 tsp Olive Oil
1 Tbsp Butter
1 Cup Chopped Onion
1 Cup Chopped Celery,
1 Cup Diced Sweet Red Pepper
3 Cloves Garlic, minced
1/2 Cup All-Purpose Flour
2 (10 1/2 oz) cans ready-to-serve, no salt added
1 8 oz bottle Clam Juice
1/2 cup wine
3 Cups peeled, diced red potatoes
1 Cup diced carrot
1/2 tsp each white pepper & dried Thyme
2 Bay leaves
2 (12 oz.) cans evap. skimmed milk
2 (8 3/4 oz) cans cream-style corn
1 tsp hot sauce
1 pound (or 3 6 oz cans) crab meat, drained &
Peel & devein shrimp; set aside. Coat a large pot with
cooking spray; add oil & butter, cooking over medium-high heat until
butter is melted.
Add onion & next three ingredients; cook until tender.
Add flour, stirring constantly for 1 minute. Gradually stir in chicken
broth, clam juice, wine, & the next 5 ingredients. Bring to a boil;
reduce heat, & simmer, uncovered, stirring often, for 20 minutes, or
until potatoes are tender. Stir in milk, corn, & hot sauce; return to
Add shrimp & crabmeat; cook, stirring constantly, about
5 minutes, or until shrimp turn pink. Remove & discard bay leaves.
Yield: 10 servings
Instead of adding hotsauce, you may want to add it at
Author: Capt Ken Roy
Sharon has been adding about 2 cups of frozen mixed
vegetables (depending on the size of the batch of chowder) to her last
few batches of chowder. Good stuff on cold days. Manhattan or
New England style chowders--both work fine with vegetables added.
Adding the vegetables makes it seem more of a meal to me.
I never can remember which is which. One is red, the
other white. (I like the white kind best.)
Fish Head Soup
While cleaning a mesh of fish a week or so ago, got to
thinking how my long beparted grandma would have cooked up a big pot
of soup using all those heads. My grandparents were all working class
europeans and didn't waste much that was edible. So, just for
nostalgia , i did a google search for fish head soup and found it
wasn't just for old europeans. Various asian nations, american
indians, eskimos, and who knows who else all had recipes. the kind we
used to eat was essentially a broth with carrots, onion, potato, and
celery. for the youngsters in the crowd,no, you dont eat the heads,
you boil them and strain off the fish stock.
Mickey's Addition to the Trivia
We always do that. we keep the heads and boil them to
make a stock. great on paella, or by itself. I'll keep you warm on
cold nights.we also
use the stock over a half fried green plantain mashed
into a ball . Tato can testified to that. It is called "mofongo".
Zatarin's Jambyala a
Author Capt Ken
In a 2 quart boiler, add 1 cup water and 1 can of Rotel
Tomatoes and Green Chilies. Bring to a boil.
Add Zararin's Jambyala Mix. Bring to a boil and reduce
heat to simmer. Simmer for 15 minutes then add 1/2 pound cooked HOT
Sausage, 1/2 pound smoked ham. Simmer an additional 5 minutes and add
left over shrimp from last fishing trip.(pre-cooked-peeled)
Ready to eat in about 2 minutes after adding shrimp.
Serve with Cole Slaw and Martha White Jalapeno corn
When it comes to anything that needs that cajun flavor,
I have found that Zatarains cannot be beat! It is some good stuff, I
have not had anything they make as of yet that was not terrific!
Author Capt Ken
When I was a kid, I had a long term cold once and one
of our neighbors brewed up a pot of "Jewish Penecillin" for me. Rona
Zarovsky; I haven't thought of her in years.
Later, when I moved from Mobile to T. Springs, I was
down here by myself and rented an apartment for a short time while
house hunting. Another bad cold. My next door neighbor heard me
coughing and made a pot of Jewish Penecillin.
Both times, it cured my cold or made me feel a lot
better. Sharon has a cold so we whomped up some last night.
Boil a small Chicken.
Skin and debone then chop meat into bite size portions.
Cool the broth in the frige over night and remove the fat floating
solidified on the surface.
Reheat the broth and add your choice of vegetables. I use a little
Cabbage, Chopped Carrots, Celery, peas, beans, Limas, and a little
Taste after half an hour. It will probably need salt
and LOTS of Black Pepper.
At this point add potatoes or rice and cook until they
Serve with Rye, French or Pumpernickle Bread with real
The hot soup makes your throat feel better and the
pepper clears your sinuses.
When I was a kid, Mom fed me Apple Juice and Grape
Juice when I was sick. This was always a treat. Juices were expensive
back then. Now days, I drink a quart of tea with my soup.
There may be scientific evidence for this treatment.
All I know is, it works for me.
Author Capt Ken
This is a personal favorite of mine. Unfortunately,
She-Crab Soup is mighty rich as you shall soon see. As a "once in a
while" delicacy, it is mighty fine.
Here is how to get started. Catch enough crabs to yield
a pound of crab meat. In case you don't know much of crabs, that will
be between a dozen and a dozen and a half crabs.
Here is how I clean 'em. Actually, I do it two ways.
When I can, I clean them live then steam them. It just seems more
hygenic to clean them live. Helluva lot faster too.
First, slow the crabs down by dumping them into an ice
chest that has about as much water as ice. You need enough room to
completely cover all of your crabs at once. It takes ten minutes MOL
to get them to the point that they are completely safe to handle.
Next, break off the claws then, grab one point of the
shell with one hand and the legs on that side of the crab with the
other then all you have to do is pull and the shell comes off the
crab. It doesn't take much pull at all. Remove the apron (little flap
underneath) and discard. Pull away the gills and entrails then rinse.
Clean them outside and use a hose to wash the innards away. (low
Next, steam the crab bodies and claws for 5-7 minutes.
Break the body in half and remove meat from the pockets in the shell.
Next, crack the claws and remove the meat.
Alternatively, you can dump the live crabs into boiling
water with a packet of "Zatarines Crab Boil" and boil them for 20
minutes then clean as above. Of course, you will have to cool the
crabs for about 20 minutes before you can pick the meat out.
Now, you should get lucky and find roe in a few of the
crabs. You can't miss it. The roe will be red-orange. Add the roe in
when you add the crab meat to the soup. The crab roe gives She-Crab
Soup its pale orange color.
This recipe makes approximately 6 cups. Cooking time
is 80 minutes.
1Qt. whipping cream
1/8tsp black pepper
2 fish bullion cubes ( I use fish stock that I make but Knoor Fish
Buillon is fine)
2 cups water (if you use the buillion cubes)
1/4 cup unsalted butter (don't use margarine)
1/3 cup flour
2 TSP lemon juice--(bottled is fine)
1/4tsp ground nutmeg
1pound fresh crab meat (it is already cooked if you use it like
Garnish W/chopped parsley
1/3 cup GOOD SHERRY not the cooking kind.
Combine 1st 3 ingredients in a heavy sauce pan; bring to boil
over med heat (it will stick and burn if you aren't carful) Reduce
heat and simmer for 1 hour then set aside.
Stir fish buillion and 2 cups of boiling water
until completely dissolved.
Melt butter in large heavy sauce pan over low
heat. Add flour, stirring constantlyuntil smooth. Gradually add fish
broth. Cook over medium heat until thickened.
Stir in cream mixture until thoroughly heated.
Add lemon juice, nutmeg, and crab meat.
Ladle into individual serving bowls, garnish with
parsley and add a spoonful of good Sherry to each bowl.
This is the good stuff.