What y’all eating

BLOODBROTHER

Twelve Pointer
Wife and I have been mixing some fish dinners in pretty regular lately. Its usually a friday thing but wifey picked up some cobia from the grocery for my birthday dinner. Ive never had it before, man, I was impressed. just broiled with some butter and everglades. Next to swordfish, thats the good stuff. Sorry, no pics but maybe next time!
 

YanceyGreenhorn

Still Not a Moderator
Wife and I have been mixing some fish dinners in pretty regular lately. Its usually a friday thing but wifey picked up some cobia from the grocery for my birthday dinner. Ive never had it before, man, I was impressed. just broiled with some butter and everglades. Next to swordfish, thats the good stuff. Sorry, no pics but maybe next time!
Ain’t a bit wrong with that
 

YanceyGreenhorn

Still Not a Moderator
Can you share the recipe? I need specifics, please.
I second that.. Would love to have that recipe. @YanceyGreenhorn
No problem!


  • 4 tablespoons butter
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups whole milk or half and half
  • 1 teaspoon dried parsley
  • However many oysters you want (I shucked and used 14). Don’t drain the oysters. If you shuck them yourself, do so over a bowl to retain the liquid aka oyster liquor. Just adjust amount of milk or oysters to your preference
  • 1 pint of crab meat I picked that had already been steamed, so I added it at the very end just to warm it up
  1. Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  2. Drain oysters and reserve liquid (oyster liqueur).
  3. Reduce heat to low, add milk, parsley and oyster liqueur.
  4. Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste. This is when I added the J.O. Spice #1 Xtra Hot
  5. 5. Add oysters and continue to cook over low heat until oysters begin to curl on edges.
  6. Add crab meat and overindulge
 

Starfan

Eight Pointer
No problem!


  • 4 tablespoons butter
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups whole milk or half and half
  • 1 teaspoon dried parsley
  • However many oysters you want (I shucked and used 14). Don’t drain the oysters. If you shuck them yourself, do so over a bowl to retain the liquid aka oyster liquor. Just adjust amount of milk or oysters to your preference
  • 1 pint of crab meat I picked that had already been steamed, so I added it at the very end just to warm it up
  1. Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  2. Drain oysters and reserve liquid (oyster liqueur).
  3. Reduce heat to low, add milk, parsley and oyster liqueur.
  4. Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste. This is when I added the J.O. Spice #1 Xtra Hot
  5. 5. Add oysters and continue to cook over low heat until oysters begin to curl on edges.
  6. Add crab meat and overindulge
Thank you sir
 

KrisB

Twelve Pointer
No problem!


  • 4 tablespoons butter
  • 1 large onion, finely diced
  • 2 garlic cloves
  • 1/4 teaspoon red pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3 cups whole milk or half and half
  • 1 teaspoon dried parsley
  • However many oysters you want (I shucked and used 14). Don’t drain the oysters. If you shuck them yourself, do so over a bowl to retain the liquid aka oyster liquor. Just adjust amount of milk or oysters to your preference
  • 1 pint of crab meat I picked that had already been steamed, so I added it at the very end just to warm it up
  1. Heat butter over medium heat in heavy bottom 3-quart saucepan. Add diced onion and saute until tender, about 5 minutes. Grate in garlic (or mince), continue to saute for another 1-2 minutes, being watchful to not burn garlic. Add red pepper, paprika, salt, black pepper, stir to toast about 1 minute.
  2. Drain oysters and reserve liquid (oyster liqueur).
  3. Reduce heat to low, add milk, parsley and oyster liqueur.
  4. Cook over low heat until mixture is hot and beginning to steam, and bubbles just start to appear around the edge. Do NOT allow to come to a boil. Salt and pepper to taste. This is when I added the J.O. Spice #1 Xtra Hot
  5. 5. Add oysters and continue to cook over low heat until oysters begin to curl on edges.
  6. Add crab meat and overindulge
Thank you! Question: How much J.O. Spice #1 Extra Hot did you use? If I can't find it at the store, is there something else you'd recommend using?
 

YanceyGreenhorn

Still Not a Moderator
Thank you! Question: How much J.O. Spice #1 Extra Hot did you use? If I can't find it at the store, is there something else you'd recommend using?
It’s a regional thing. Doesn’t mean you can’t order from their website tho! Idk…I hate to say old bay, cuz old bay pales in comparison. I literally just put enough to barely cover the surface of the stew. A dab’ll do ya Right @HotSoup ?
 
Top