Beverly Newton has been living
in Rockport for the past 27 years. RedfishCharters.com welcomes her
page as the newest addition to the web site.
Her wealth of knowledge in seafood preparation is unique and absolutely
delicious!
Her husband is Capt. Charlie Newton is one of Rockport's most notable
fishing guides and he's also the guy to fish with!
Please feel free to Contact Beverly and ask questions or send an e-mail and let her know how the
recipe turned-out when served to your family and friends!
READY, SET, COOK!
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Spice Seafood Mixture: Mix together equal parts of salt, celery seed, cayenne pepper, mustard powder, garlic powder and paprika. This mixture can be used on any seafood or put into any seafood recipe to give it a zing. Be careful using to much of this mixture as the cayenne pepper is hot. The cayenne pepper amount can be reduced or omitted, as desired. |
Tartar Sauce: |
Cocktail Sauce: |
STUFFED FLOUNDER
Fillet several flounders; set aside.
Stuffing Mix: Mix together 3 cups crumbled left-over cornbread (or mix two small packages of cornbread mix and cook them, then cool and crumble), ¾ cuts chopped onions, ¾ cups chopped celery, 1 tablespoon minced garlic, ¾ cup chicken broth and 1-2 cups or approximately 1 lb. crumbled cooked crab meat.
Place a layer of flounder fillets in a 14 x 8 x2 inch casserole dish, cover with ½ cup melted oleo or butter, sprinkle with ½ teaspoon of Beverly’s Spice Mixture. Next, put a layer of the stuffing mix, cover with a layer of flounder fillets and cover with ¼ cup oleo or butter, sprinkle with ½ teaspoon seafood seasoning.
Bake at 350 degrees for 30 to 45 minutes or until golden brown. Trout or other soft-meated fish may be used in place of the flounder. This is a great dish to make ahead and refrigerate and bake when mealtime comes.
CRABMEAT STUFFED
JALAPENOS
1-pound
cooked crabmeat
1-( 8-ounce) package cream cheese
3-tablespoons chopped black olives
4-tablespoons chopped green onions
including tops
Whole canned jalapeno peppers
Cut jalapenos apart in the middle
lengthwise and remove seeds. Mix crabmeat, creamed cheese, olives and
green onions together; stuff jalapeno halves and serve. Sprinkle with
Beverly Newton's Spice Mixture, or paprika. Makes 10 to 12 servings.
CAPTAIN NEWTON'S "OVEN FRY" FISH FILLETS
2-pounds
boneless fish fillets (approximately 6 pieces)
I-box of "Oven Fry" Extra Crispy for
Pork, (Kraft General Foods Inc.)
Dip fish fillets in water. Roll in
"Oven Fry" Extra Crispy for Pork Chop mix. Spray a baking pan with a
non-stick coating (Pam). Bake at 400 for 10 to 12 minutes, or until
fish flakes when tested with a fork. This recipe sounds very simple and
it is! It is also very delicious and low in fat and calories.
Makes 4 servings.
SWEET & SOUR FISH FILLETS
2-pounds
fish fillets such as redfish, snapper, trout or flounder can be used
Batter:
I-cup flour
I/2-cup cornstarch
2-teaspoons baking powder
I-teaspoon baking soda
1 1/2-cups cold water (very important that the water is COLD as the
batter is very thin.)
I-teaspoon salt
Mix above ingredients together and dip dry fish fillets into batter;
let excess drip back into batter bowl. Drop fillets into deep fryer and
cook until fish floats or is golden brown. This recipe can be used with
shrimp or oysters as well. Serve with tartar sauce, cocktail sauce or
sweet and sour sauce. Makes 4 servings.
Sweet and Sour Sauce:
1 I/2-cups pineapple juice
I-cup sugar
3-tablespoons cornstarch
6-tablespoons vinegar
6-tablespoons catsup
Combine sugar and cornstarch. Blend in vinegar and catsup. Stir in
pineapple juice. Cook, stirring, until thickened and clear. Keep sauce
warm until needed.
BJ's FAMOUS FISH PATTIES
I-pound
of fish fillets (de-boned)
Cook fillets in crab boil for 3 to 5 minutes or until fish flakes
apart. Drain fish and flake apart; add I/2-cup chopped onions and 1/2
to 3/4-cup Bisquick Mix. Form into patties and fry in I/4-inch
vegetable sauce until golden brown on one side, then turn over and fry
until other side is golden brown. Serve with catsup, cocktail sauce or
tartar sauce.
BJ's SOUTH TEXAS GUMBO
4-cups
cut okra
I-cup chopped celery
1 1/2-cups chopped onion
5-tablespoons bacon drippings (fry 3 to 5 pieces of bacon; this is
essential). Sauté okra, celery and onions in bacon drippings
until golden in color, then add 6-tablespoons flour; blend, cook
slightly until lightly brown, this is your roux.
Add: 2-cans cut-up tomatoes and mix well.
6-bay leaves
I-tablespoon salt
1/8 to 1/4-teaspoon cayenne pepper
1/ 4-teaspoon black pepper
1 1/2-teaspoons thyme
2-tablespoons Worcestershire sauce
6-drops of Tabasco@ (or to taste)
2-quarts boiling water
Simmer gently 1 hour or until thick.
Add: 2 to 3-pounds small shrimp, peeled and de-veined
2-c1oves minced garlic
2-slices cut from the middle of a fresh lemon
Cook 10 - 15 minutes, remove lemon and bay leaves. Remove from heat and add 4-teaspoons gumbo file powder. Serve over
6- 8 cups cooked rice. Makes 8 to 10 servings. This is wonderful reheated for leftovers the next day.
SOUTH TEXAS
FRIED REDFISH
Redfish
fillets, cut into pieces no more than 2-inches wide and I-inch thick
I-cup canned condensed milk
I-egg, beaten
Stone ground yellow corn meal
Vegetable oil for frying
Dip fillets into cup of canned condensed milk mixed with I-beaten egg. Roll fish in stone ground yellow corn meal. Deep fry in vegetable oil until fish floats and is golden brown. Any type fish, oysters or shrimp can be fried in above way and are wonderful.
SOUTH OF THE BORDER
SHRIMP CASSEROLE
3-cups
cooked and peeled shrimp
12-corn tortillas cut into small triangles
1-envelope dry onion soup mix
1-(10-12 ounce) jar enchilada sauce
I-can cream of mushroom or cream of chicken soup
1-(4-ounce) can chopped mild green chilies
1/2-cup chopped onions
1-( 4-ounce)can sliced ripe olives
l/2-cup sliced pimiento stuffed green olives
2-cups grated cheddar cheese
l/2-cup chopped pecans
l/2-cup chopped water chestnuts
Line a 14 x 8 x 2 inch casserole dish with corn
tortilla triangles. In a saucepan, combine soup
mix, 1/2-cup water, enchilada sauce, cream soup (mushroom or chicken),
and green chilies.
Heat thoroughly. Pour half of the sauce over the tortilla pieces,
arrange half of the shrimp
over the sauce over the sauce. Mix together onions, ripe olives, green
olives, pecans and water
chestnuts and sprinkle over the shrimp. Top with grated cheese. Repeat
layers, beginning
with tortillas, sauce, shrimp, onion mixture, and top with cheese. Bake
20-30 minutes at 350°.
Let stand 5 minutes before serving. Serve over rice if desired.
CRAB CAKES*
2-slices
bread, crusts removed
milk-sufficient to moisten bread
I-pound crabmeat, picked
l/4-teaspoon salt
I-teaspoon OLD BAY@Seasoning
I-tablespoon baking powder
I-tablespoon chopped parsley
I-tablespoon Worcestershire sauce
I-tablespoon mayonnaise or salad dressing
3-4 tablespoons vegetable oil for frying
Break bread into small pieces and moisten with
milk; combine with remaining ingredients. Shape into patties. Fry
patties quickly in hot oil until brown. Makes 4 servings.
*Courtesy of OLD BAY@ McCormick & Co. Inc.
CRAB BALLS
I-cup
cooked crabmeat
I-teaspoon Beverly Newton's Spice
Mixture or commercial seafood seasoning
I-tablespoon mayonnaise
I-tablespoon Worcestershire sauce
I-teaspoon baking powder
l/2-cup chopped onions
I-beaten egg
2-slices white bread with crust removed milk
Break bread in to small pieces and moisten with milk. Mix all remaining ingredients and the bread and shape into small balls about 1 l/2-inches in diameter; deep fry until golden brown and serve hot.