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Ron's Recipes

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Ron's Cooking Tip:
When melting Butter to dip your Steamed Clams, Lobsters, Crab etc. use half butter and half margarine this will keep the mixture liquid without it getting congealed. And for taste add some crushed wet garlic to the mix.

Baked Stuffed Clams-Put 1/2 cup of water in the bottom of a steamer pot, place 18 washed hardshell clams in the top, cover and bring to a boil. The clams will pop open from the steam, about 8 minutes. Turn off and put to the side. In another pot sauté a cut up white onion and 2 cut up red peppers in olive oil and a teaspoon of crushed wet garlic. When onions and peppers are done (about 5 minutes) remove from heat and add the clam juice/water from the bottom of the steamer pot (strain through a cheese cloth removing all sand), the cut up clams (after removing them from the shell, save the shells) and 1 box of stop top classic stuffing. Mix thoroughly. Clean the empty clam shells splitting them in half. Fill the clam shell halves with the stuffing mixture and put on a baking sheet. Sprinkle some grated parmesan and Italian bread crumbs on the clams and bake in the oven at 350 for 25-30 minutes.

Easy Striped Bass Recipe- Trim 2 lbs. of Striped Bass filets removing all dark meat. Cut into 1 inch chunks and saute in olive oil and a teaspoon of crushed garlic until opaque. Add 2 cans of White clam sauce cook at medium heat for about 20 minutes stirring occasionally. Add 1 dozen medium peeled and deveined raw shrimp and cook until the shrimp are pink. Serve over linquine with grated parmesean cheese and crushed red pepper.

Bluefish on the Grill- Bluefish sometimes get a bad reputation as table fare but if handled properly can make an outstanding meal. Bluefish should be bled and iced immediately after being caught and then used fresh. Smaller Bluefish also are more desirable and have a milder taste. Start by filleting the Bluefish and removing all the dark meat or bloodline. Place in tin foil with a small coat of olive oil. Spread a thin layer of mayonaise on top of the fillet then add a thin layer of white horseradish as well. Wrap the fillet in the foil and cook on the grill turning after 3-4 minutes. Cook for another 3-4 minutes then check. The fish is ready to serve when white and flaky all the way through.

Half Shell Clams on the grill or in the oven- Open clams and spread them out on the grill or a cookie sheet if doing them in the oven. Drizzle oliove oil on the clams and then sprinkle on chopped onion, crumbled cooked bacon bits, and some italian seasoned bread crumbs. Close grill and cook for a few minutes at high heat. If doing in the oven put the tray on the top rack and broil for 2-3 minutes.

Ron's Recipe's...It's not fish week
STUFFED WILD TURKEY BREAST ON THE GRILL- Butterfly (split in half but not all the way through) a Boneless Skinless Turkey Breast, use only the meat from one side of the Breast bone. Stuff with Cornbread Stuffiing and roll together.
Cover the breast completely with strips of bacon and hold it together with toothpicks. Put in the center of the grill and cook at low indirect heat only using the side burners on the grill. If using coals keep them to the sides of the grill as well. Cover the grill and cook between 45 minutes to an hour depending on the size of the Breast.


Easy Porgy on the Grill- Porgy's have a mild, flaky, white fillet and are great prepared with this simple quick recipe. Use larger fish that you can fillet. Leave the skin on making sure that
you remove all bones. Place the skin side directly on the grill grates. Drizzle Olive Oil on the fillets then add a small amount of your seasoning of choice; Old Bay, Adobo, Lemon-Pepper etc.
Close the lid of the grill and cook at a high heat until the fillets appear flaky and white , about 3-4 minutes. The meat will come right off of the skin with a fork. Using freshly caught fish, not frozen, is always best. One quick tip, spray the grill grates with cooking oil. This will keep the fillets from sticking to the grill.

Weakfish salad- Steam some skinless Weakfish fillets making sure that ALL bones have been removed, you will need 1 1/2 - 2 lbs of fillet. When the meat is flaky and opaque pull apart with a fork and let cool in a bowl. Add 2 tablespoons of mayonnaise, 2 chopped celery stalks, 1 small chopped white onion and 1 teaspoon old bay seasoning. Mix thoroughly and cool in fridge for an hour. Serve with crackers.

STUFFED BAKED FLUKE FILLET- Cut each Fluke Fillet in half, so you will have 4 Fillets for your dish. To make the stuffing saute some chopped garlic in olive oil adding in a bag of fresh chopped spinach. After the spinach and Garlic  has cooled put in a bowl and mix in a cup and a half of Feta Cheese for the Stuffing. Roll the Fillets with the Stuffing and hold them together with tooth picks. Put a light layer of Olive Oil on the fillets and put them in a glass baking pan. Sprinkle some Red Paprika and Parsley and Bake in the oven at 350 for 30-35 minutes. Serve with Wild Rice and fresh Asparagus.

BAKED BLUEFISH with TOMATO SAUCE- Cover Skinless Bluefish filets (remove all dark meat) with a light layer of Olive Oil and lay them in a glass baking dish. Pour 2 cans of condensed Tomato soup over the fillet's without adding the water. Add 1 chopped white onion, 2 chopped Garlic cloves and 2 cans of white potatoes to the Pan. Bake in the oven at 350 for 30-40 minutes.

 SEA BASS CERVICHE- Cut boneless skinless Sea Bass Fillets into small pieces, smaller then a dime, make sure that you have removed all of the bones. Put in a glass or ceramic bowl. Squeeze the juice of 8-10 fresh limes on the fish making sure that the meat is covered. Cover the bowl with plastic or wax paper and refrigerate over night. The acid from the lime juice will esentially cook the fish. The next day add one chopped Red Onion, one chopped Yellow Pepper, one chopped Orange Pepper, half a can of drained Diced Tomato's and a table spoon of fresh chopped Cilantro. Mix all the ingredients in the bowl and refrigerate for another 2-3 hours. Drain off any excess lime juice and serve with Crackers. You can substitute either Striped Bass or Fluke with this recipe.

Steamed Blue Claw Crabs
In the bottom of a steamer pot (double pot) pour 2 oz's of water and 2 oz's of light beer (the rest of the beer is for the cook). Add a table spoon of Old Bay to the liquid and bring to a boil. Put the top part of the pot on top of the bottom and put in 8-12 live Blue Claw Crabs belly down. Sprinkle a 1/4 cup of Old Bay over the Crabs and cover the pot with a lid. Steam for 12-15 minutes, the Crabs should be bright red when done. Serve with a stick of melted butter mixed with 1/2 a teaspoon of wet crushed Garlic. Pick the Crabs and dip the meat in the melted butter and garlic. One tip when handling the Crabs live and when hot after steaming use a pair of tongs. Enjoy!


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