Fishing Reports
Miss Nina’s Recipes
BANANA BREAD
| ½ cup butter or margarine |
| ½ tsp. baking powder |
| 1½ cups sugar |
| ¾ tsp. baking soda |
| 2 eggs, beaten |
| ½ tsp. salt |
| 2 cups flour |
| ¼ cup milk |
| 1 cup mashed banana |
| 1 tsp. Vanilla |
| 1 cup chopped walnuts or pecans (optional) |
BBQ Spareribs & Sauce
(Short-cuts for those busy days!)
| Preheat oven to 400°. I like to steam my spareribs in the oven as I find this makes them very tender. Use a baking pan that has a rack tht fits into it. Put cold tap water in a baking pan so that it almost half fills the pan. Cover the rack with tin foil and poke holes in it so that the grease can drip through. Place the spareribs on the rack and cover tightly with tin foil. Steam in the oven for 1-1½ hours. When you take the ribs out smother them with your favorite BBQ sauce.
A simple sauce is to combine two or three different store bought varieties, add some brown sugar and mix together very well. |
Broiling Sauce for Fish - I use this for Wahoo
(This recipe can be doubled)
| 1. | In a saucepan, on medium low heat, melt half a stick of butter |
| 2. | Squeeze the juice of half a lemon into the butter |
| 3. | In a small bowl, add a good dollop of mayonnaise and half a shot of vermouth (or more if you wish!) and stir with a whisk, until smooth. Add the melted butter and lemon juice. Let cool for five minutes |
| 4. | Place fish fillets in a broiler pan or casserole dish (size depending on amount of fish). Pour the mixture evenly over the fish and let stand for around 15 minutes. Sprinkle with a little paprika to add colour |
| 5. | Place in oven and broil until light brown & bubbly… approx. 10 minutes |
Fresh Tuna Salad
(Very versatile)
| Take some fresh Yellowfin tuna steaks, put them in a pot and cover with water, adding a teaspoon of cider vinegar. The vinegar will keep the tuna white. Place on the stove and gently boil for about 15 minutes, or until thoroughly cooked.
When cooked, empty out the water and place the tuna in a bowl to cool. When it has cooled a bit, flake until very fine, just as if you were using tinned tuna. Once flaked, add finely chopped onion, chopped parsley - fresh or from the jar, Coleman’s mustard powder - about ½ tsp, curry powder - about 1-1½ tsps., salt and pepper, and don’t forget the mayonnaise. The curry powder, mustard powder, salt and pepper should br added to suit your taste buds. This can be used for tuna sandwiches, tuna salad or a tuna dip. For the tuna dip, I usually add more curry powder and mayonnaise. I also sometimes bake it in the oven, for a warm dip. |
ALLEN’S MOM’S BERMUDA MUSSEL STEW OR PIE
| 2 quarts (8 cups) of mussels |
| 2 lbs. potatoes, diced |
| 1 lb. onions, chopped |
| 4 - 5 carrots, depending on size |
| 2 tbls. Worcestershire Sauce * |
| 1 tbs. hot sauce * |
| 2 tbls. curry powder * |
| 1 tbls. gravy browning * |
| Bay leaves * |
| Garlic * |
| Salt & pepper * |
| Thyme * |
* The amounts for these will depend on your individual taste.
| Rinse the mussels, then clean and cut into pieces. Cut potatoes into bite size pieces and chop onions. Place the mussels, potatoes, onions and seasonings into a pot, with approximately 2 (two) cups of water. Bring to a gentle boil and cook until your carrots and potatoes are cooked; approximately half an hour.
Once cooked, then thicken with either corn starch or flour. This recipe can be doubled - Good Luck! |
Avocado, Tomato & Corn Salsa
|
1/4 Cup fresh lime juice 1 ripe avocado - diced Mix lime juice, sugar and salt in bowl. Add remaining ingredients and toss gently to coat and mix. Serve with small rounds of toasted French bread. |
Marinated Tuna Steaks
|
Place tuna steaks in a glass or plastic dish, you can also use a large Ziploc plastic bag. I do not know quantities, as I just combine all ingredients together. I do use more soy sauce than Worcestershire sauce. You do not need to use salt, as the soy sauce already has enough. Sprinkle the following on the steaks - soy sauce, Worcestershire sauce, garlic powder, Old Bay Seasoning, Lawry’s Pinch of Herbs, olive oil (2 tblsp.) and freshly ground black pepper. Once you have put all of the above ingredients on the tuna steaks, turn them over so that they get the marinade on both sides. Clear a space in the dish so that you can place some sliced onions in the marinade. Leave the steaks to marinate for an hour or more - turning over at least once. I have left them for an entire day, especially when I was invited out to dinner. I just put them in the fridge and cook them the next day. Place the tuna steaks and onion on the BBQ, and enjoy. The onion is optional for those of you who do not particularly like them! |
Sauce for Chicken or Ribs
| 2 tbsp of honey |
| 2 tbsp of brown sugar |
| 3 tbsp of ketchup |
| 3 tbsp of red wine vinegar |
| 4 cloves of garlic, crushed |
|
The sauce should be made at least an hour before you plan to use it so that the flavors can blend together. The ribs should be steamed first. Place chicken or ribs in a baking dish and cover with the sauce. Cook at 375° for about 1¼ hours. Turn the chicken and the ribs about every 15 minutes so that the sauce will stick to them. |
Souffle Sandwich
(Great to prepare in advance when you are entertaining for lunch)
| 12 slices buttered bread (crust removed) |
| ½ lb. Cheddar cheese (grated) |
| 4 eggs |
| 2 cups milk |
| salt, pepper, paprika to taste |
| crab, tuna or chicken |
|
Place six slices of bread in a greased casserole dish, buttered side up. Sprinkle with cheese and then add the meat of your choice. Cover, with the remaining six slices of bread, buttered side up. Beat together eggs and milk; pour over bread - put in fridge overnight. Bake at 350° for 45-60 minutes. Great served with a green salad. Depending on the size of the casserole dish, you can do more or less bread. |
Super Slaw
(A lot of work, but well worth the time!)
| 6 tbsp. rice vinegar |
| 6 tbsp. olive oil |
| 2 tbsp. peeled, minced fresh ginger |
| 3 tbsp. soy sauce |
| 3 tbsp. brown sugar |
| 5 tbsp. creamy peanut butter |
| 1½ tbls. minced garlic |
|
Whisk all of the above ingredients together. The dressing can be made one day ahead - chill. Let stand at room temperature 30 minutes before continuing. |
| 5 cups thinly sliced green cabbage |
| 2 cups thinly sliced red cabbage |
| 2 large red or yellow bell peppers - matchstick size strips |
| 2 medium carrots - matchstick size strips |
| 6 green onions - matchstick size strips |
| ½ cup chopped fresh cilantro |
|
Combine with dressing - salt and pepper to taste. |
Marinated Tuna Steaks with Lime
|
1/4 Cup olive oil 2 tsp. Cilantro, fresh or dried Combine first four ingredients in a shallow dish or large Ziploc plastic bag, then add Tuna steaks. Turn to coat. Marinate for approximately 20 - 30 minutes. Grill or broil to your liking, or until fish flakes easily with a fork. Baste with marinade halfway through cooking. Discard leftover marinade. |
Peas ‘n’ Rice - a la Allen
| 1 small package of bacon (about 10 slices) |
| 1 large onion, chopped |
| 1 pair Chourico sausage, or any spicy sausage, cut into small pieces |
| 2 cans Trappey’s Blackeye Peas, with or without jalapeno |
| 1 can (14oz) stewed or diced tomatoes. Use two cans if you are making a bigger portion, or if you like a little more tomato. |
| 1 1/2 cups rice |
