The Galley: Fish Chowder Recipe and Pulled Pork

August 30th, 2016

By Betha Merit

As fall fish move about to their new homes, species such as drum, flounder and snapper are readily available for catch or purchase. And with the onset of cooler temps, our appetites are ready for heartier fare. Think soups, stews, and chowders.

It is also convenient to have an easy make ahead main dish ingredient for a simple but filling meal preparation. Pulled pork is a flavorful food that can be served over rice, on baked potatoes or in tortillas. Just add avocado.

fish chowder recipe The Galley: Fish Chowder Recipe and Pulled Pork

Fall Fish Chowder Recipe

  • 2 pounds black drum (or redfish, sheepshead, flounder or other white fish) cut into bite sized cubes
  • 10 slices bacon
  • 6 unpeeled red skinned potatoes, cut in small bite sized chunks
  • 3 diced carrots
  • one medium chopped yellow onion
  • 1 cup sliced mushrooms
  • optional fall veggies, chopped, up to one cup
  • 2 cups half and half
  • salt, pepper, Old Bay spice, fresh parsley.

Fry bacon in pan until crispy, remove from pan for crumbling, and keep grease. Sear fish chunks in hot bacon grease for several minutes, then remove from pan and sprinkle with salt and pepper; set aside.

Par boil the chopped potatoes for ten minutes, drain and place in large stew pot, adding the diced carrots. Crumble the cooked bacon on top, Sear the onions, mushrooms and any added veggies in bacon grease for several minutes with a dash of Old Bay, then pour the whole mixture into the stew pot. Sprinkle with more salt and pepper and 1-3 Tablespoon Old Bay.

Add half and half (and water if needed) to just cover the mixture, and simmer for 20 minutes on medium heat. You may thicken with flour if you prefer a thicker broth. Add cooked, seared drum for last five minutes of cooking. Serve with warm crusty bread.

pulledpork The Galley: Fish Chowder Recipe and Pulled Pork

Simple Slow Cooker Green Chile Pulled Pork

  • 1 1/2 pounds pork shoulder or tenderloin
  • 1 large jar green chile salsa
  • 3 teaspoons dried cilantro, oregano, or parsley
  • salt and pepper
  • water to cover
  • Optional: diced serrano or jalapeno peppers to taste
  • Avocados for serving options.

Grease slow cooker container with oil or spray. Cut pork into several large pieces and pat with salt and pepper and place in slow cooker. Pour salsa over pork. Sprinkle with dried spices. Add optional green peppers. Add water if necessary to cover pork. Turn on high and cook for about 8 hours, or until pork is falling apart.

To serve, use two forks to pull meat apart, while in cooker. Serve over rice, baked potatoes, or wrapped in tortillas. Garnish all with shredded cheese and avocado.

In Season Seafood Sensations: Grouper, Flounder & Shrimp

August 31st, 2015

By Betha Merit

September and October are prime months for fresh catch. Whether you visit your favorite local fish monger, supermarket or haul in your own edible seafood trophies, it’s going to be delicious, plentiful, and affordable. Shrimp will be in season, as well as inshore fish like flounder and redfish, and offshore fish like grouper, snapper, tilefish, wahoo and more.

 bakedgrouper In Season Seafood Sensations: Grouper, Flounder & Shrimp

BAKED PARMESAN GROUPER

Ingredients:

  • 4 grouper fillets (4-6oz)
  • 1 egg
  • 2 Tbsp. milk

Breading Ingredients:

  • 1/3 cup grated parmesan cheese
  • 2 Tbsp. flour
  • 1/2 tsp. paprika
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Directions:

Beat egg and milk in a shallow bowl and set aside. In a shallow dish or plastic baggy, combine breading ingredients. Dip each fillet in egg mixture, shake off excess and turn or gently shake in breading. Bake uncovered on a greased baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork. Serve with lemon wedges.

flounderbasil In Season Seafood Sensations: Grouper, Flounder & Shrimp

FLOUNDER WITH LEMON BUTTER SAUCE & BASIL

Ingredients:

  • 4 fresh flounder fillets (4-6 oz., 1/2” thick)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. olive oil
  • 1 tsp. white flour
  • 3 Tbsp. butter, cut into 4 slices
  • 1 lemon, juiced
  • 2 Tbsp. finely chopped fresh basil

Directions:

Pat dry fish fillets with paper towels, then season with salt and pepper. Heat oil in a cast-iron or stainless steel pan/skillet over medium to high heat. Pat dry fillets again and dust with flour (optional). Add fillets to pan and cook for 2 to 3 minutes. Carefully flip fillets. Place a slice of butter on top of each fillet, allowing it to melt and drizzle into pan. Cook until fish springs back from light pressure, about 2 minutes. Transfer fish to a platter or 4 plates. Squeeze the lemon juice into the still heated pan and use a spoon to scrape up the tasty brown bits stuck to the bottom. Stir in the fresh basil and spoon the sauce over fish.

fiestaskrimp

CHILI DUSTED GULF SHRIMP FIESTA

Ingredients:

  • 2 tsp. chili powder
  • 1 tsp. ancho chile powder
  • 1/4 tsp. chipotle chile powder
  • 2.5 tsp. sugar, divided
  • 1/2 tsp. salt, divided
  • 1.5 lbs. large shrimp, peeled and deveined
  • 5 tsp. olive oil, divided
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1 Tbsp. garlic, minced (fresh or bottled)
  • 1 Tbsp. ginger, minced (fresh or bottled)
  • 1 package frozen corn, (10 oz. thawed)
  • 1.5 Tbsp. cider vinegar
  • 1/2 cup chopped green onions

Combine 1 tsp. sugar, chili/chile powders and 1/4 tsp. salt in a shallow dish. Add shrimp and toss until well coated.

In large nonstick pan/skillet, heat 3 tsp. oil over medium to high heat. Add the 1/2 cup onion, bell pepper, garlic, and ginger; sauté 5 minutes. Combine remaining 1.5 tsp. sugar and corn to pan. Cook 3 more minutes, stirring occasionally. Add green onions, salt, and vinegar, stirring for 30 seconds. Transfer this corn mixture to a bowl.

Wipe pan with a paper towel. Heat remaining 2 tsp. oil in pan over medium to high heat. Add shrimp to pan and sauté 3 minutes or until done, turning once. Serve over corn mixture.

Gulf Coast Mariner Magazine