Enjoy the recipes from the show.
Recipes from the show ...
Previous Reel Talk host, Capt Rob Modys, added a cooking segment to the show. He and JoNell often enjoyed sharing their favorite recipes on air. In keeping with the Modys tradition, and given the fact that Capt Debbie's husband, Capt Greg Stamper, is also known for his culinary creations, we'd like to keep sharing new recipes with you.
Capt Debbie Hanson
Potato Encrusted Grouper
We used grouper the first time we made this fantastic, melt-in-your-mouth recipe, but it’s perfect for tripletail as well.
Serving size: 4
4 (6 to 8 oz) grouper or tripletail fillets
3 potatoes (shredded)
½ cup extra virgin olive oil (used to sauté’)
1 cup flour
4 eggs |
1 cup milk
salt and white pepper to taste
2 Roma or plum tomatoes (chopped)
1 to 2 oz dry vermouth onion
2 tablespoons course mustard
parsley (finely chopped)
Peel and shred potatoes, rinse thoroughly with cold water and squeeze dry. Spread out on a sheet tray. Beat milk and eggs together in a bowl to create an egg wash. Season fish then dredge in the flour, then in the egg wash, then back into the flour. Place fish on top of potatoes and coat all sides of the fish heavily with the potatoes. Heat olive oil in pan and brown potatoes until golden. From that point, place fish on a sheet pan into the oven at 400 degrees for about 8 minutes – the size of the filets may vary the cooking time slightly. For the mustard cream sauce, sauté 2 tablespoons of butter with 1/2 an onion (finely chopped) and stir until clear. Then add a 2 second pour of dry vermouth (approximately 1-2 oz), a pinch of S&P and 1 cup heavy cream along with the 2 tablespoons of coarse mustard. Bring to a boil stirring frequently. Plate fish and pour mustard cream sauce over the top. Garnish with chopped Roma tomatoes and finely chopped parsley.
2 grouper fillets, 8 to 10 ounces each (can substitute redfish or snapper fillets)
1 can of gourmet jumbo lump crab, 8 ounces
1/4 green bell pepper (finely diced)
1/4 red bell pepper (finely diced)
1/4 yellow bell pepper (finely diced)
1/4 jalapeno (finely diced)
2 T. Fernando Pensato Extra Virgin Olive Oil
1 clove garlic (finely chopped)
2 T. ground mustard
1 T. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend
5 T. Magic Crumbs Cajun Flavored Panko Crumbs
1/8 teaspoon salt (a pinch or to taste)
1/8 teaspoon pepper (a pinch or to taste)
1/8 teaspoon red pepper flakes (a pinch or to taste)
2 T. lime juice
1 T. chipotle pepper (pureed)
1 ounce cilantro
1 teaspoon liquid smoke
1 teaspoon cumin
3 T. light mayonnaise
2 T. stone ground mustard
1 T. horseradish
Preheat oven to 400 degrees F. Sauté 2 tablespoons of extra virgin olive oil with diced peppers until soft. Add the finely chopped garlic, then sauté for 2 more minutes and allow to cool. Mix the following ingredients together in a small bowl: 2 tablespoons stone ground mustard, 1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon red pepper flakes, 2 tablespoons lime juice, 1 tablespoon pureed chipotle pepper, 1 ounce cilantro, 1 teaspoon liquid smoke, 1 teaspoon cumin. Fold in the can of jumbo lump crab into the mixture last in order to keep pieces of crab together. Set mixture aside in the fridge. Butterfly or split your fish fillets on a large cutting board and season with blackened seasoning. Stuff fillets with crab mixture, then fold into a “taco” shape. Drizzle stuffed fillets with olive oil, then coat fish with Panko crumbs and set aside. Lightly oil baking sheet and place stuffed filets on top of baking sheet. Bake fillets in oven for 15 to 20 minutes at 400 degrees (fish will flake apart with a fork when done). Serve your crab stuffed grouper fillets and enjoy!
Mrs. Capt. Rob's Fish Dip
1 pound cooked fresh fish
3 or 4 stalks celery, diced
1/2 sweet onion (Vidalia)
1 tablespoon dill relish
4 sweet pickles, diced, with 1 teaspoon liquid
Fresh Italian parsley diced - about 2 tablespoons
1 teaspoon Fish Magic seasoning (mild, don't use the Redfish Magic)
1 teaspoon celery salt
1/2 cup mayo - more to taste if needed
Dash Louisiana hot sauce
Juice of one fresh lime
Chop cooked fish into bite sized pieces. Mix with all other ingredients. Taste and check for seasonings. Use just enough mayo to bind together, but not enough to make it too wet.
Cover and refrigerate a few hours or overnight. Taste and check for seasonings - add lemon or lime and more spice for flavor to taste.
Serve with a variety of crackers and celery sticks. Best made with grilled or baked fresh fish. Mix several kinds of fish for more depth of flavor.
JoNell Modys' Mango Pineapple Salsa
I fresh mango, diced into small cubes
1/2 cup fresh pineapple, diced into small cubes
2 plum tomatoes, seeded and diced fine
3-4 slices pickled Jalapeno peppers, chopped fine (use fresh if you like more bite)
Dash of Louisiana hot sauce
Juice of one fresh lime, preferably Key Lime
1 tablespoon chopped fresh cilantro
Chop mango and pineapple, drain juices off and use just the fruit. Remove all seeds and core of tomatoes, then dice. Add jalapenos, hot sauce, lime juice and cilantro. Stir together and serve immediately as a topping for grilled, baked or sauteed fish.
You can turn this into a very good dip for chips by adding in more wet ingredients, even a tablespoon or so of your favorite bottled salsa.
JoNell Modys' Shrimp and Grits
4 cups chicken broth
1/2 cup half & half or whipping cream
1 cup quick cooking grits
Salt and fresh ground black pepper
1 tablespoon butter
1/4 cup parmesan cheese
2 tablespoons butter
2 cloves garlic, minced
1/2 onion, chopped
1 stalk celery, chopped
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 14.5 ounce can diced tomatoes
In a heavy-bottomed saucepan, bring the chicken stock, and half & half or whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.
Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and celery. Saute until tender and translucent. Add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.
King Kong Bread (JoNell's souped up version of Monkey Bread)
Roger, our producer and the man behind the glass, says that of all the breakfast goodies that JoNell creates each morning for the show, this is hands down his favorite!
1/2 cup of granulated sugar
3 teaspoons of cinnamon
1 cup of chopped walnuts
1 stick of butter
1 packed cup of brown sugar
1 8oz. package of cream cheese
16 Little Smoky sausages
2 cans of Pillsbury Grands Biscuits (8 count each)
Preheat oven to 350 degrees.
Spray a bundt pan with with Pam cooking spray.
Mix the granulated sugar and cinnamon and set aside.
In a sauce pan, melt the butter and the brown sugar together and stir until well mixed and set aside.
Cut the creme cheese into 16 equal cubes.
Press out the biscuits to partially flatten, then sprinkle each of them with 1/2 teaspoon of the sugar/cinnamon mix. Then place a cube of creme cheese and a little smokie in the center of each biscuit. Wrap and seal around the filling.
Sprinkle 1/2 of the nuts evenly in the bundt pan.
Put 1/2 of the biscuits in the bundt pan. Sprinkle with 1/2 of the remaining sugar/cinnamon mix and 1/2 of the butter/brown sugar.
Add the rest of the nuts and then the remaining biscuits.
Add what's left of the sugar/cinnamon and the butter/brown sugar mixes.
Bake for 30 minutes and then remove from the oven and let cool for 5 minutes.
Place a large plate over the bundt pan and turn the pan over.
Little Smokies with Bacon and Brown Sugar
This recipe is from Ann Conadaris at Fish-Tale Marina and is a show favorite!
Preheat the oven to 325 degrees.
1 package of Little Smokie Sausages
1 package of bacon
Box of toothpicks
2 boxes of brown sugar
Cut the bacon slices in half and then wrap each little smokie with one, securing with a toothpick.
Place the smokies in a glass casserole dish and then cover with all of the brown sugar.
Place in the oven and bake covered with foil for 45 minutes.
Uncover and then bake another 30 minutes and make sure the bacon is done.
It's a good idea to keep them warm while serving. If they cool too much the brown sugar will turn to candy!
Strata (an old Modys' family recipe)
This is a 2 part breakfast casserole dish that is prepared the night before and then heated and served the next morning. It's great to have on hand just before heading out to fish!
8 slices of white bread, crust removed
1 pound of chopped ham
1/2 pound of grated cheddar cheese
1/4 cup of melted butter
2 1/2 cups of milk
1/2 teaspoon of dried mustard
Salt to taste
In a 13 x 9 x 2 Pyrex baking dish....
Spray with Pam or similar non-stick spray
Place the bread in the bottom of the dish. You may have to break some of the slices to cover the bottom completely.
Add the ham evenly over the bread.
Pour on the the melted butter and then evenly spread the cheese.
Salt to taste.
Beat the eggs with the dried mustard and milk until mixed and then pour over the bread, ham and cheese. Cover with foil and place in the refrigerator overnight.
The next morning remove the foil and bake in the oven at 350 degrees for 1 hour.
Cut and serve while hot.
Chicken and Waffles
1 tablespoon chopped Italian parsley
4 Publix deli fried chicken tenders or your own fried boneless chicken breasts
4 frozen waffles
4 slices sharp cheddar cheese
1/2 cup chicken gravy like Campbell’s canned chicken gravy
2 teaspoons chipotle pepper sauce
Broil waffles 30 seconds on each side to lightly toast (or toast them in the toaster). Place cheese on waffles, top with fried chicken. Spoon two teaspoons of gravy over each chicken tender. Broil 1-2 minutes or until cheese melts and chicken is hot. Sprinkle each with parsley and 1/2 teaspoon pepper sauce.
Frozen Cream Cheese Key Lime Pie
2 prepared pie shells with graham cracker crust (buy pre-made or make your own)
2 cans sweetened condensed milk
1 1/2 cups fresh key lime juice
Zest from one key lime
1 tsp vanilla extract
1 package cream cheese
Pour both cans of sweetened condensed milk and the cream cheese into a mixer. Beat on low while gradually pouring in key lime juice. Add the lime zest and key lime zest. Increase speed to medium and beat for 5 minutes. Pour filling into both pie shells. If using a Keebler pre-made graham cracker crust, put the plastic lids on each pie. If using home made crusts, cover each pie with loosely with plastic wrap. Put pies into the freezer for 4 to 6 hours or overnight. Take out of the freezer, cut and serve. There is no need to let the pie “thaw” before cutting. The cream cheese keeps the pie filling from freezing solid. Top with whipped cream if desired.
Hash Brown Breakfast Casserole
1 (1 1/2 lb. approx.) package frozen hash browns, thawed
1 lb. cooked sausage, crumbled (You can use the package of Jimmy Dean pre-cooked sausage crumbles, or cooked your own fresh sausage)
1/2 cup milk
1/2 tsp dried mustard
1/2 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
12 oz. shredded cheddar cheese
Preheat over to 350 degrees. Spray a 9x11 baking pan with non-stick spray. Put the thawed hash browns into the pan. Put the dried mustard in a mixing bowl. Pour in a tsp or so of hot water so powder fully dissolves (if you don’t do this, it tends to clump up in the eggs). Add the onion and garlic powder and salt and pepper. Add in the eggs and milk, whisk until frothy. Pour the egg mixture over the hash browns. Next add a layer of half of the cheese, then the crumbled sausage, then the remaining cheese. Cover with foil and bake at 350 for one hour. Remove the foil and bake 10 minutes more or until a knife inserted in the center comes out clean. Let stand 5 minutes. Serve.
Salty Cracker’s Famous Smoked “Turds”
Don’t let the name throw you. These are some of the best appetizers you’ll ever eat.
8 - whole jalapeño peppers
1 - 8oz. package of cream cheese
1 pound of bacon
1 pound of pulled pork
Turbinado sugar (sugar in the raw)
Disposable rubber gloves
Let the cream cheese warm to room temperature and add 2 tablespoons of turbinado sugar and mix.
Wash the peppers and dry.
PUT ON THE GLOVES!!!
Cut the peppers in half horizontally and scrape out the seeds with a spoon.
Stuff the peppers with the cream cheese / sugar mix and add about 1 oz of pulled pork.
Wrap a slice of bacon around the pepper and sprinkle with brown sugar.
Use a toothpick to hold bacon in place if needed.
Place the peppers on a smoker or on an indirect grill at 225 degrees for 1 hour or until bacon is done.
Tater Tot Casserole
2 packages of 10-oz pre-cooked sausage links (like Jimmy Dean)
1 cup milk
10 oz frozen Tater Tots
4 cups shredded cheese (we used a mix of cheddar and Colby/Jack)
1/2 teaspoon salt
1/2 teaspoon pepper
Pam or other non-stick cooking sprays
Preheat oven to 350 degrees. Use cooking spray to grease a 9 x 13" casserole dish. If using pre-cooked sausage, cut up sausage and cut into bite sized pieces. If using uncooked sausage, cook first and then cut into bite sized pieces. Spread sausage into bottom of casserole dish.
In a large bowl, beat together milk, eggs, salt and pepper. Cover the sausage in the dish with the egg mixture. Cover with 2 cups of the cheese. (You can prepare to this point and cover and put in the refrigerator to complete and serve the next morning if you like).
Spread 16 oz of Tater Tots on top of the cheese. It’s OK to put them on frozen right out of the package. Add the remainder of the cheese on top. Bake 50 minutes at 350 until eggs are set and Tater Tots are slightly browned.
Captain Debbie Hanson