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Ron's Recipes

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Recipe 11/16/18-Peconic Bay Scallops over Linguine
Cook 1 lb. of Linguine, drain and put in a large serving bowl. In a pan saute 2 lbs. of Scallops in olive oil (some raw peeled and cleaned Shrimp can be added to this) for about 4-5 minutes at a high heat or until Scallops get firm. Remove the Scallops (and Shrimp if added) from the pan with a slotted spoon and mix in with the pasta. Add 1 stick of Butter, 1 cup of white wine and a tablespoon of wet Garlic to the fluid thats left in the pan. Heat For 3-4 minutes while stirring then pour over the pasta and Scallops. Season with Red Pepper and some grated Locatelli and serve with some fresh Italian bread.

Baked Blackfish. In a small pot mix the following ingrediants at a low heat: 1 stick of butter, 1 Teaspoon dill, 1 Teaspoon parsley, 2 Teaspoons Minced garlic, and 1 tablespoon lemon Juice. Put 4-6 Blackfish Fillets coated with olive oil in a baking dish surrounded by canned cooked small potatoes and pour the mixture from the saucepan over it, sprinkle with seasoned bread crumbs and add sliced white onion pieces over the top. Place in a pre-heated oven at 400 degrees and cook for 15 minutes or until the fillets are flaky.

Stuffed Bacon Wrapped Jalepeno Duck Poppers. Split the jalepenos in have removing all the seeds. Fill the jalepeno's with cream cheese put on a 1 inch slice of duck breast and wrap in bacon. Put the stuffed jalepenos on a cooking tray and bake at 350 for 30 minutes. Then set your oven to broil and cook for another 10 minutes or until the bacon is crisp. remove from the oven and drizzle smokey BBQ sauce over the top and serve. If you want this extra spicy hot leave in some of the seeds.

Fish Chowder Recipe
Sauté 2 cups of chopped onion, 1 celery stalk, and 6 mushrooms in olive oil in a large pot until onions are opaque. Add 4 cups of chicken broth and 4 cups of diced potatoes and simmer for 10 minutes. Add 2lbs of white fish Filets (cod, striper, fluke etc..), 1lb of raw Shrimp and 1 can of chopped Clams then simmer for 10 minutes. In a separate bowl mix together until smooth 1 cup of clam juice and a half a cup of flour, stir in to soup and simmer for 1-2 minutes. Season to taste with Old Bay, Salt and Pepper. Remove from heat and and stir in two 12 oz cans of evaporated milk. Top each bowl with crumbled cooked Bacon, and a dash of Sherry and serve.

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.

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!

Ron's Recipe's...It's not just fish
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.

Stuffed Bacon Wrapped Jalepeno Duck Poppers. Split the jalepenos in have removing all the seeds. Fill the jalepeno's with cream cheese put on a 1 inch slice of duck breast and wrap in bacon. Put the stuffed jalepenos on a cooking tray and bake at 350 for 30 minutes. Then set your oven to broil and cook for another 10 minutes or until the bacon is crisp. remove from the oven and drizzle smokey BBQ sauce over the top and serve. If you want this extra spicy hot leave in some of the seeds.

Venison (Game or Seafood) Pot Pie- Brown 1 lb of ground venison, a small diced onion and a teaspoon of crushed wet garlic in a pan with olive oil, drain and put in a bowl. Boil a large potatoes in a pot for 5 minutes cut into cubes and add to bowl. Add 1 can condensed Mushroom soup (do not add water) and 1 cup of frozen mixed vegetables to bowl and mix all ingredients together. Line an aluminum or glass pie pan with a pastry pie sheet and pour in contents of bowl. Cover tightly with another pastry sheet and poke holes in top (vent) with a fork. Bake in preheated oven at 425 for 15 minutes. Reduce heat to 350 and bake another 45 minutes. take out of oven and let sit for 15 minutes before serving.

* Cut up boneless Turkey Breast ( wild or domestic), boneless Pheasant Breast, fish fillets (white fillets), Shrimp or Scallops can be substituted for the ground venison. If using Seafood don't brown just sauté until opaque.

Guest Chef:

FELICIA’S SWEET CORN AND CRAB CHOWDER

Posted 10/17/18 | Posted in Travel and Dinning | By Tom Schlichter |

By Felicia Scocozza

Felicia’s Sweet Corn Crab Chowder offers just the right amount of sweetness and warmth you need on cool fall night.

Late summer through mid-fall is the perfect time to get in a few last shots at crabbing. In many coastal communities at this time of year you’ll discover seasonal residents have left, the kids are back to their earlier bedtimes and you now have the place all to yourself! What better time to scoop up the prime ingredient for a tasty chowder that really hits the spot on a chilly night.

No doubt you’ll find this recipe a winner. Using local corn gives it a special sweetness, but the store-bought variety will suffice if growing season is behind us. The same goes for the blue claws; fresh is best but lump crab meat will do in a pinch.

Although you can use bacon or any other smoked or cured meat in this recipe, we use venison summer sausage, which crisps up beautifully and doesn’t add as much fat. If using bacon or another fatty meat, you may want to remove some or all of the rendered fat and add additional olive oil before sautéing the vegetables.

The following recipe was inspired by The Barefoot Contessa’s Lobster Corn Chowder recipe. The super smooth crab-based version provided here offers portions generous enough to share with friends – but you might not want to!......Read Recipe

 

OYSTERS ROCKEFELLER, MATUNUCK STYLE
Posted 10/03/18 | Posted in Travel and Dinning | By Tom Schlichter |

This recipe first appeared in Coastal Angler Magazine. I liked it so much,  I asked to share it with you. Publishers Lisa Helme and Mike Danforth were kind enough to pass it along. So, here you go. Enjoy!This is one of those recipes where everyone adds their own little twist. Few, however, prepare it better than Perry Raso, owner of the Matunuck Oyster Bar in the great state of Rhode Island. Read Recipe

 

CRAB STUFFED MUSHROOMS

Posted 08/21/18 | Posted in Travel and Dinning | By Tom Schlichter |

Crab-stuffed mushrooms are one of Outdoor Tom’s favorite late-summer treats. By Felicia Scocozza If you are lucky enough to have a secret crabbing spot, you can easily catch enough fresh and tasty blue claws to make this recipe from mid-summer through mid-fall. If you can’t get them on your own, lump crabmeat will be fine....Read Recipe...

 


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  • Thanks Ron. I’ve tried a few and they are delicious.

    Curt M. on

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