The most important and enjoyable part of this recipe is to get out and enjoy some great battles with two of the hardest fighting species in our estuaries. I like to filet my drum and leave the skin and the scales on. There are a number of reasons I choose this but I am a lazy fish cleaner and would rather fillet and get a nice clean piece of meat and I hate to descale fish. That being said the most important reason I leave the skin and scales on my drum is that in my experience and enjoyment of cooking these tasty fish on the grill, the fat layer just inside the skin is a source for incredible flavor. After creating my rub for my seasoning which includes some Redfish Magic and some brown sugar and a pinch of salt and pepper. I then coat my filets very generously with the rub and let them sit in the fridge for an hour or so and let it harden a bit. I then pull them out and prepare my Wilmington Grill at about 380 degrees to 400 and place them skin side down. One of the most important steps to this and I think exactly why that layer of fat (Omega 3) cooks into the meat perfectly at the same time that 2 or 3, 1/2 teaspoons of butter placed on top of the fillet melts. I basically let the butter tell me when my fish is done. I can take a spatula and the meat will normally separate perfectly from the skin and its time to cook some pasta or rice and chow down. I started with the brown sugar to see if I could increase the interest of my kids in fish and they jumped in head first. Give this recipe a try this spring and get some scales on your Wilmington Grill.
- 6 to 70z filets of Drum or Sheepshead
- Redfish Magic
- Brown Sugar
Doves in wine
- 8 doves, cleaned and picked
- 3 T. olive oil or bacon drippings, heated
- Brown doves on all sides in oil or drippings in heavy iron skillet.
- 1/2 cup red wine
- 1/2 cup olive oil
- 2 T. Worcestershire sauce
- 1/2 tsp. salt
Add all ingredients to doves. Cover skillet with tight lid. Simmer over a low heat (liquid should never boil) for 1 1/2 hours or until tender Serve with wild rice.
Pan-roasted Dove with Peaches
- 4 ea. dove
- 1/2 lb. whole unsalted butter
- 1 T. oil
- 5 ea. peaches
- 2 c. chicken broth
- 2 ea. small onions, chopped
- 2 ea. garlic cloves, chopped
- 1 ea. bouquet garni (10 black peppercorns, 2 thyme sprigs, 2 bay leaves and 1 slice of fresh ginger)
- 2 t. fine sea salt
- 1 t. black pepper
- 1 t. sugar
- 2 T. cognac
- 2 T. Grand Marnier
For the peaches: Cut a small “X” on the bottom of each peach and plunge them into boiling water for 10 seconds. Transfer the peaches to an ice water bath and allow them to cool. Peel the peaches and cut them in half lengthwise to remove the stones. Be careful not to damage the peach halves. Place eight peach halves to the side and reserve the skins and stones along with the two remaining peach halves for the sauce. For the doves: Season inside and outside with some salt and pepper. Brush two tablespoons of melted butter over them. Heat the oil in a skillet over high heat and lightly brown them on all sides. Roast them in a 450° oven for 12 minutes. Remove them from the oven, and allow them to rest for 10 minutes. Separate the breasts from the carcasses, and pour off the fat from the pan. For the sauce: Place the pan over high heat. Add 1 tablespoon of butter, the onions, garlic, the dove carcasses, the reserved peach skins and stones and the two peach halves. Deglaze the pan with the cognac and Grand Marnier. Use a spoon to scrape any bits from the bottom of the pan. Reduce the liquid by two thirds and add the stock and the bouquet. Simmer over gentle heat for 20 minutes, while skimming the surface of fat and impurities as needed. Strain the sauce, return it to the pan and reduce until it becomes slightly syrupy. Keep warm. Preheat the broiler to hot. Sprinkle some sugar over the peach halves and glaze them under the hot broiler (approximately 2 to 3 minutes). Set them aside. Slice the peach halves and place them at the bottom of each plate. Arrange two breasts in the middle of the plates. Meanwhile, remove the sauce from the heat and whisk in 1 tablespoon of whole butter. Season it with salt and pepper to taste. Spoon the sauce over the dove and peaches.
Quick and Delicious Sautéed Dove
- 3 dove breasts per person
- 1-2 stalks fresh celery
- 1-2 carrots
- Olive oil
- Fluffy cooked rice
- Bottle of a nice red wine
Start the rice ahead of time, because this dish doesn’t take a lot time to prepare. Pour enough olive oil into a frying pan to cover its bottom. While it’s heating, slice each dove breast into three or four slices. Next, slice the carrots and celery at an angle so that it is more presentable than just chopped. When the oil is hot enough, add the dove meat. Whisk the slices around the pan just once before adding a splash of wine to the pan. Then add the vegetables, letting them cook just long enough to heat through. Serve over rice.
Bacon & Maple Dove
- Dove breasts, de-boned
- Cream cheese, softened
- Jalapeno peppers, sliced
- Brown sugar
- Maple syrup
Soak the dove in water for 1 hour. Remove and pat dry. On one side of breast, place 1/2 tsp. cream cheese and a slice of pepper. Sprinkle on a pinch of brown sugar. Wrap entire thing in bacon and secure with toothpicks. Grill over medium heat until bacon is almost done. Turn as needed.
Baste with maple syrup and continue to cook until bacon is done. Baste several times. Turn as needed.
Slow Cooked Dove
- 6-8 dove breasts, skinned
- 1 medium chopped onion
- 1 can cream of mushroom soup
- 1 can diced tomatoes and chiles
- 1 clove garlic, chopped
- Salt and pepper to taste
Soak the breasts in salt water solution for 20-30 minutes (1 Tbsp salt to 4 cups water.) Rinse the birds and set aside. Place all ingredients in a crockpot. Stir and cover. Turn crockpot on low. Cook time approximately 6-8 hours. Follow manufacturer’s instructions for your crockpot. Serve with mashed potatoes, rice, or noodles.
1 ½ cups of milk
2 cups of cornmeal
1 ½ tsp salt
½ tsp of cayenne pepper
1/4th tsp black pepper
Mix the egg and milk in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.
2 quarts of water
½ cup of vinegar
1/4th cup lemon juice
1 tbs salt
Combine all ingredients and marinate the game for several hours. Rinse the meat with cold water before cooking. This marinade helps eliminate the wild taste of venison.
- 1 pound skinless swordfish steak (about 1 in. thick), cut into 1 in. cubes
- 1 tbsp. fresh lemon juice
- ½ tsp. dried oregano
- 4 (7-in.) pitas
- 1 lg. cucumber
- 8 oz. container of plain yogurt
- 1 ½ tsp. chopped fresh mint
- ½ tsp. chopped garlic, mashed to a paste w/ ½ tsp. salt
- 2 med. tomatoes, chopped
- ½ sm. chopped red onion
- ¾ cup chopped romaine lettuce
Prepare grill. Preheat oven to 200 degrees. In a bowl toss swordfish with lemon juice, oregano and salt and pepper to taste. Cover and chill, 15 min. Wrap pitas in foil and warm in oven. Peel and seed cucumber and coarsely chop. In a sm. bowl, stir together cucumber, yogurt, mint, garlic paste and salt and pepper. Grill fish in oiled grill basket about 8 min. turning occasionally. Divide cucumber mixture among pitas, spreading to cover. Top with fish. Sprinkle tomatoes, onion and lettuce over fish and roll pitas into cones, wrapping with foil to secure. Serves 4.
- 1 English cucumber
- 1 sm. red onion
- ½ cup sour cream
- 1 ½ tbsp. chopped drained capers
- 2 tsp. drained bottled horseradish
- one 16-18 in. round, thin wrap or lavash bread
- 6 thin slices smoked salmon (about 6 oz.)
- chopped chives
- 1 cup watercress sprigs
Halve and seed cucumber. Cut cucumber into 16 (5×1/4 in. thick) sticks. Cut onion into thin slices. In a sm. bowl stir together sour cream, capers, horseradish and salt and pepper to taste. Quarter wrap or lavash bread and spread 1 side of each quarter with 1 tbsp. sour cream mixture, leaving a ½ in. border all around. On each quarter arrange about 1 ½ slices salmon in one layer over sour cream mixture and spread 1 tbsp. sour cream mixture over salmon. On each quarter arrange a few slices cucumber, onion, a sprinkling of chives and a few watercress sprigs. Season with salt and pepper. Tightly roll up each wrap around filling into a cone and wrap in plastic wrap. Chill for an hour to form and for flavors to marry. Makes 4 small sandwiches.
- ½ lb. frozen thawed cooked shrimp, chopped
- 1 lb. bacon
- 1 tbsp. olive oil
- 3 lbs. green tomatoes (about 6), cut into ¼ in. slices
- 12 lg. slices firm sourdough bread
- 1 lb. mozzarella cheese, sliced
- fresh basil leaves
In a 10-12 in. heavy skillet cook bacon in batches over moderate heat until crisp, reserving ½ cup drippings and transferring bacon to paper towels to drain. (When bacon is almost crisp, add in shrimp for just 3 min. to flavor in bacon.) In a bowl, coat 4 tomato slices evenly with cornmeal and season with salt. In skillet heat ¼ cup reserved bacon drippings and olive oil over med. heat and fry tomatoes until golden brown on both sides about 5 min. Transfer to paper towels to drain. Finish frying remaining green tomatoes in same manner. Preheat broiler. On a baking sheet broil one side of bread slices until golden. Make sandwiches by layering, on untoasted sides of 6 bread slices, all ingredients. Top with remaining bread slices, toasted side up. Serves 6.
- 3 6-oz. cans tuna packed in oil, drained
- 1 cup pitted Kalamata olives, chopped coarse
- ½ cup each drained bottled pimientos, scallions and fresh cilantro, all chopped
- ¼ cup thinly sliced peperoncini
- ¼ cup mayonnaise
- 1 tbsp. fresh lemon juice
- 2 loaves Italian or French bread loaf (about 17 x 3 ½ in. each)
- 4 cups shredded romaine lettuce
Make filling: In a bowl stir together all filling ingredients until combined well but still chunky. Filling may be made a day ahead, covered and chilled. Halve loaves horizontally with a serrated knife and make 2 large heros with filling and romaine. Cut each hero into 4 sandwiches and wrap each separately in plastic wrap. Chill. Serves 8.
- 2 slices bacon
- 1 ½ lb. peeled & boiled lg. shrimp (purchased bag of precooked frozen then thawed)
- 5 cups mixed lettuce greens (arugula, watercress, baby spinach, etc.)
- 1 cup cherry tomatoes
- 2 tbsp. each light sour cream and balsamic vinegar
- 2 tsp. extra virgin olive oil
- fresh ground pepper to taste
Cook bacon in large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp. drippings. Crumble bacon, set aside. Add shrimp to dripping and sauté for 2 minutes. Transfer shrimp to large bowl. Add remaining ingredients and toss well. Dressing ingredients and hot shrimp will wilt the greens. Top with crumbled bacon and serve immediately.
- 2 tsp. whole grain mustard
- 1 tsp. honey
- ¼ tsp. each tumeric, ground red pepper, garlic powder and salt
- 4 salmon fillets
Preheat broiler. Combine all ingredients except salmon. Rub mustard mixture on salmon fillets. Place fish, skin sides down, on a jelly roll pan coated with cooking spray. Broil 8 minutes or until desired doneness.