Angler's Cookbook


beans

The Perfect Side Dish

Sadly, side dishes are often overlooked and given less attention than main courses. Soggy French fries, rock-hard baked potatoes and a substance called “rice pilau” appear on plates aside perfectly good entrees of seafood and game. That’s a shame, so I offer my recipe for Cuban black beans as a solution.

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Dazzle Them With Dessert

Early summer meals may feature main courses of seafood or game, but let’s not overlook the importance of dessert. Flan is a typically Spanish or Cuban egg custard, and this coconut-infused modification of a Key West recipe is particularly tasty.

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Spicy Grilled Lobster Salad

Lobster tails freeze well, and can be prepped months later out of the freezer with delicious results. FS managing editor…»

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Oyster Nachos

And they’re certainly not the oysters you let slide down the back of your throat without chewing. However, many folks like to eat oysters “dressed” and complex recipes like Oysters Rockefeller and Oysters Bienville headline menus from Florida to Texas. And every so often, something simple just jumps up off the table, begging you to take a bite.

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Stone Simple

Stone crab claws are best left simple, only to be served with melted butter or a tasty mustard sauce, like that served at Joe’s Stone Crab Restaurant in Miami Beach.

Redfish and red beans and rice is good food.

Blackened Redfish

When it comes to grilling redfish fillets with their skin and scales intact, known as redfish on the half shell, there’s no better recipe than the one given me by my fishing buddy and Cajun chef, Joey Landreneau.

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How to Make Crab Cakes

Luckily, St. Valentine’s Day 2013 doesn’t fall on a weekend fishing day, giving each of us the opportunity to spoil our sweethearts with a special home-cooked meal. And what’s better than delicious, easy-to-prepare, crab cakes?

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Eat That Jack

Surprise! They’re really not bad to eat. Oh sure, you say, you’ve long heard of eating amberjack. But we’re not talking AJs, or any of their first cousins, or any fancy jacks like rainbow runners or bar or even yellow jacks. We’re talking plain old everyday crevalle jacks[...]

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Grits

In his or her kitchen repertory, any Southern cook should have the successful preparation of grits. Not fancy grits, but just plain grits. Many don’t, and I suspect that’s because they can’t boil pasta or cook rice either.

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The Second Best Clam Chowder

When it comes to clam chowder, mine’s good. But I’ll be the first to admit that the chowder at Tony’s in Cedar Key is number one. A three-time International Award winner in the Great Chowder Cook-Off at Newport, Rhode Island is hard to beat.

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Make Mine Mullet

Which one of Florida’s many fine food fish grace more of our tables than any other? You’ll probably never guess so I’ll end the suspense. Our No. 1 favorite fish is…the black mullet.

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Fish or Eat Bait

Spread the shrimp around. Can a case be made for bringing home your leftover live shrimp and stashing them in the freezer? Sure, several cases, the most obvious being that they can be cut up and used as jig-sweeteners on future trips.

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The Anglers Cookbook

The Anglers Cookbook brings together Vic Dunaway’s more than 65 years of catching and cooking experience into a colorful, informative volume on cleaning, preparing and enjoying fish and seafood.

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FireStarters for Camp (and Grill) Convenience

Excellent for outdoor cooking or any other fire generation application.  Each FireStarter packet, the size of a matchbook, burns at…»

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Fried Seatrout Recipe

Fried seatrout is not only a Southern tradition, it’s classic American fare. Learn the best ways to cook it!

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What Is Perloo

Rice and Spice and other things nice. Perloo—that’s what Marjorie Kinnan Rawlings called it in her book, Cross Creek Cookery.…»