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.
First off the main thing is use Fresh fruits and throw away your mixtures.
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.
Starting March 1st we will be able to retain Trigger fish
Even though it is a one fish bag limit it is still great news to be able to keep a Trigger on trips.
Great eating fish and great fighters.
Make a reservation now
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.
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;
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