Gulf Snapper on the Half Shell
Fresh Red Snapper filets from the Texas Gulf are grilled and basted over an open fire until crisp and a little charred on the underside..
Gulf Snapper on the Half Shell
To prepare, filet fresh red snapper (or redfish), leaving the skin and scales in place to form a protective “half shell” that protects the flesh from the fire.
Lightly coat the grill grates with olive oil, then lay on the filets skin-side down. Without moving the fish, grill until the underside is crisp and a little charred, basting all the while with a compound butter. The fish is done when it flakes easily with a fork.
Example Compound Butter for Grilled Snapper
4 ounces pastured butter at room temperature
3 cloves garlic, minced
1 scant teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon chipotle powder
1/2 teaspoon thyme
1/2 teaspoon rosemary
1-1/2 tablespoons sweet paprika
1 teaspoon freshly-squeezed lemon juice
Combine all ingredients together in a heat-proof bowl and keep near enough to the fire to keep it soft during use.
The single most sought-after offshore fish, Red Snapper are caught from reefs, rigs and banks along the entire Texas coast. Hand line, manual reels and electric reels are used, all equipped with heavy weights and multiple hooks. Bait with fresh squid or cigar minnows; live pinfish or pigifsh will catch larger snapper.
After years under protection due to overfishing, Gulf Red Snapper has made a welcome recovery. The NOAA Fisheries Service opened a 48-day recreational season this past summer, with an estimated catch of some three million pounds (adults average from 2 to 5 pounds, but can be much larger).
Like this:
BBQ Oysters
Fresh, plump oysters from the Texas gulf are carefully scrubbed and briefly shocked in iced salt water before being grilled over a wood fire (cup side down, about 8 minutes cooking time depending on size). Quickly and carefully opened so as not to lose the precious liquid inside, then given a shot of tangy BBQ sauce and a little crumbled bleu cheese. Back on the grill for a minute or two, seasoned with a little sea salt & freshly-ground pepper and served piping hot..
BBQ Oysters
“Corpus Christi gave birth to a tall Texas tale adding to the state’s oyster lore. As the story goes, Texas Rangers chased a band of marauding Indians onto a beach jutting into the bay. Knowing the Indians were surrounded by water and couldn’t escape the Rangers decided to camp until morning. When the sun rose, the beach was empty. All they found were footprints leading into the water.
Some say the story marked the discovery of Reef Road, a series of oyster shell beds between Corpus Christi and Nueces bays. Reef Road could be crossed by horse wagon at low tide, and for years locals used the submerged route to cut travel time between Nueces and San Patricio counties. Meanwhile, other enterprising Texans were reaping a harvest that would develop into the country’s second-leading oyster industry. By 1890, four years before the Grand Opera hall opened in romantic Galveston, oystermen harvested more than 2 million pounds of meat. Fourteen years later, as Galveston rebuilt from the devastating hurricane of 1900, the figure had climbed to a record-breaking 3.5 million pounds.” –texasoysters.org
Texas Creams
Fresh “Texas Cream” peas from Dilorio Farms in nearby Hempstead. Steamed, then simmered in butter, lemon, thyme, green garlic, red spring onions, rocket sprouts and some of the pan juices of a just-roasted pastured chicken. Sea salt and freshly ground pepper..
Texas vs Real Milk
“Back in the 20′s, Americans could buy fresh raw whole milk, real clabber and buttermilk, luscious naturally yellow butter, fresh farm cheeses and cream in various colors and thicknesses. Today’s milk is accused of causing everything from allergies to heart disease to cancer, but when Americans could buy Real Milk, these diseases were rare. In fact, a supply of high quality dairy products was considered vital to American security and the economic well being of the nation.
What’s needed today is a return to humane, non-toxic, pasture-based dairying and small-scale traditional processing.”
Incredibly, Texas plans to further restrict access to real milk..
photo by Dave Wild
in favor of this abomination..
confined, stressed animals
So, get educated and take action. Right now.
Send your comments via email to Gene.Wright@dshs.state.tx.us or by regular mail to:
Gene Wright, Manager
Milk and Dairy Group
Texas Department of State Health Services
P.O. Box 149347 MC 1987
Austin, Texas 78714-9347
Texas Oven Brisket with Jalapeño Blue Corn Muffins
Tender brisket slow cooked in homemade BBQ sauce and its own juices for 6 hours, served with jalapeño blue corn muffins and wildflower honey butter..
Trim a small whole brisket, leaving about 1/4 of the fat intact. Place the meat fat-side up inside of a foil-lined glass baking dish with 1 coarsely chopped yellow onion.
Take 1 cup of homemade ketchup and add a tablespoon of molasses, 1/4 teaspoon of mesquite liquid smoke, 1/4 teaspoon chipotle chili powder and 1/2 cup of filtered water, stir to combine, then pour over the top of the brisket and onions.
Seal the brisket in the foil and place the dish in a 275 degree oven for about 6 hours, or until tender. Check periodically to see that there is enough liquid in the dish- do not let it dry out.
Remove the dish from the oven and partially open to the foil to let the steam escape.
Increase the temperature of the oven to 425 degrees as you prepare the muffins
recipe adapted from Arrowhead Mills
1 cup organic blue corn meal
1/2 cup organic pastry flour
1 1/2 teaspoons aluminum-free baking powder
1 jalapeño, diced
1 cup toasted whole kernel corn
1/4 teaspoon sea salt
1 tablespoon raw wildflower honey
1 egg
1 cup whole goat milk
Mix dry ingredients and blend liquids. Combine, and pour into greased muffin pan. Bake at 425 degrees for 15 to 20 minutes.
Slice the brisket about 1/8 inch thick. Pour BBQ sauce over the top, and serve with muffins and honey butter.
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