Capt. KC's Cosmo

  A Great Tart and Slightly Sweet Treat

A Great Tart and Slightly Sweet Treat

Place
1 1/2 shots of your favorite Vodka
1/4 shot of fresh lime juice
1 shot of unsweeten Cranberry juice
1/2 shot of simple syrup
in a shaker 1/4 full of crushed ice and shake

Pour liquid into a Martini glass with a sugared rim
allow a little of the crushed ice to flow into the glass

Zest 1/4 of a lime on top of the drink along a sprinkle of raw sugar

All of my recipes are to taste so, if you like sweeter or more tart simply adjust the mixture.

ENJOY!!!!! but Always drink responsibly

Capt. KC's Margaritas

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First off the main thing is use Fresh fruits and throw away your mixtures. 

  1. 1 fresh lime sliced
  2. 1 fresh lemon sliced
  3. 1/4 of your favorite and juciest Orange available
  4. 2 shots of your favorite tequila (my preference is at least a Reposado)
  5. 1 shot of Triplesec
  6. simple syrup (Homemade) to taste
  7. salt or sugar for the rim

Fill metal shaker 1/4 full of crushed ice,  add fruit, muddle until fruit is broken up. Add Tequila, Triple sec, and simple syrup. place a slightly smaller glass on top of shaker and shake. 

Take a Whiskey/Low ball glass and salt or sugar the rim, I do this by rubbing lime juice around the rim then turn the glass over and toughing in in a saucer filled with salt or sugar. fill glass 1/4 with crushed ice. pour content into the glasses either through a strainer or not. This mixture should make one or two drinks Enjoy!!!!!

Simple syrup recipe......1 part sugar in the raw and 1 part water ( I do 2 cups of each) boil or microwave until sugar dissolves......WARNING!!!!!! This will be very HOT!!!!!.......let cool...I add ice cubes. Store in refrig.

 

Capt. KC's Coconut Panko Crusted Grouper with Coconut Pineapple Rum sauce

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4  4 to 6 ounce pieces of Fresh fish. (Grouper, Mahi, Halibut. or Snapper)

1 cup Panko Bread crumbs.

1 cup Sweetened Coconut

2 Eggs

3 Tbsp water

1 cup of all purpose flour 

1/4 cup of olive oil

 

Mix the breadcrumbs and coconut together in a large bowl and set aside.  Mix 2 eggs and water in a shallow pan to make an egg wash.    Dust both sides of fillets with flour.  Dip floured fillets in the egg wash and dredge in coconut/panko mixture to coat completely.  Place coated fillets on a sheet of wax paper and let sit for 20 min - 30 min for coating to set. 

Pour oil into a skillet on medium heat. Cook each fillet in oil turning after 10 minutes and cook for another 10 minutes.   Check fish to see if it is done. DO NOT OVERCOOK!   If fish needs additional time, place the fillets on a cookie sheet and cook at 350 degrees in a preheated  oven for 15 minutes.

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Coconut/Pineapple Rum sauce

1 cup of Coconut Cream, 1 cup of Pineapple juice, 1/4 to 1/2 cup of Coconut Rum.

Pour ingredients in a saucepan place on high heat, stir constantly.  Continue till reduced by 1/3 and cool to room temperature.

Recipe adapted from 'Deer Meat for dinner"

 

 

Capt. KC's Smoked Fish Dip

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Capt. KC's Smoked Fish Dip;

  • 1 lbs. Smoked fish (Mackerel or Tuna)
  • 8 oz Cream Cheese (Softened)
  • 1 tsp Mince Garlic
  • 1/2 Lemon Juiced
  • 1 Tbsp Mayo (Not Miracle whip)
  • 1/4 cup chopped yellow onion (optional)
  • 1 Tbsp of Parsley for color (optional)

Remove skin from the fish and break into small chunks, Place fish and softened cream cheese in your food processor, add garlic, lemon and other ingredients. Blend on high until the mixture is a paste about like peanut butter. Scrape into a serving dish, cover, and refrigerate overnight. Mine never makes it overnight.

Serve with Club Crackers, Pickled Jalapeno rings, and Tiger hot sauce. You can substitute another sweet hot sauce if needed