Ya’ll even though I didn’t win it was so much fun and what an experience I will never forget it! My dishes were turned in on time I was solo with not help and had to turn in two dishes within 2 hours 15 minutes! I reunited with old foodie friends and met some fabulous new foodie friends it was the best time of my life ever!!!!!!!!!!!!!
This is one you can serve as an appetizer for your holiday parties and impress your guess you can smoke your fresh catch of the day a few days ahead of time and this fish spread will last in the refrigerator for 1 week or take it with you to a party you have been invited to either way you are going to impress them all I guarantee it! You can use also Spanish mackerel, trout, mullet or king fish for this spread.
HOW TO SMOKE YOUR FISH –
Josee’s Smoked Fish Spread
• Servings: 10
• 1 1/2 cup(s) of Smoke fish
• 8 ounce(s) of Philadelphia cream cheese
• 2 tbsp. of sweet relish
• 1/4 cup(s) of sweet onion chopped small
• 1 Celery stalk chopped fine
• 1 tbsp. of worcestershire sauce
• 1/4 tsp. of cayenne pepper
• 1 pinch of salt and pepper
• 2 tbsp. of fresh parsley
• 1 tsp. of fresh lemon juice
Steps
1. Mix all together well. Serve with crackers you may garnish with parsley and a slice lemon
The good old broccoli salad! Mine has a twist and is perfect to bring at your next cookout or fish fry!
Garden Broccoli Salad
Prep: 20 serve: 6 to 8
This salad is a perfect picnic side throughout the spring and summer or even to take to cookout
4 cups broccoli florets roughly chopped
6 slices bacon cooked and crumble
½ cup dried cranberries
½ cup sliced almonds
4 oz Garden Vegetable Philadelphia cream cheese 1/3 less fat
1 cup light salad dressing
1/4 cup apple cider vinegar
2 tablespoons sugar.
Cook bacon in pan on medium heat until done drain on paper towel, crumble and set aside.
Roughly chopped fresh broccoli Florets and place in a large mixing bowl. Add crandberries, bacon, and almonds season with salt and pepper to taste and mix well set aside.
In a separate bowl add softened cream cheese, salad dressing, apple cider vinegar, sugar. Wisk the dressing until smooth add to broccoli florets and mix until broccoli is well coated.
Open Face Stuffed Bake Flounder
2 (12 inch long) Flounder whole and cut butterfly
½ teaspoon sea salt
1 teaspoon paprika
1 cup garlic & cheese croutons crushed
6 dried apricots chopped fine
1 4oz can tiny shrimp drained and rinsed
1/3 cup lemon juice
5 tablespoon of butter melted
2 tablespoon water
2 tablespoons fresh parsley chopped fine
Preheat oven at 350.
Butterfly your flounder or have the person behind the seafood counter do it for you. Brush flounders with butter and season with sea salt and paprika.
In a mixing bowl add garlic croutons, dried apricots, tiny shrimp, lemon juice, water, parsley and 2 tablespoons of butter. Mix well and equally stuffed the flounders. Brush top of stuffing with remaining 1 tablespoons of butter. Bake for 25 minutes.
Smoked King Fish
1 ½ lb king fish
2 tablespoons sea salt
1 1/2 tablespoons garlic powder
½ cup brown sugar
½ cup dark rum
Water
Place fish in a shallow dish top with the next four ingredients and add water until the fish is fully covered. Cover and refrigerate 24 hours. Drain all of the liquid and pat dry the fish. Add to your smoker and follow cooking instructions your smoker come with. Serve warm with lemon wedges or make into a smoked fish spread.
Catching pinfish for offshore fishing trip! Sunday 8am.