smokincracker
is one Smokin' Farker
The following recipes of the week are contributed by Smokin’ Cracker BBQ Team Member
(DAVE IRWIN) Enjoy!
Here are a couple of recipes for the recipe of the week. I just made some of the chowder last night it was friggin awesome. I used fresh amberjack and fresh shrimp from Winn Dixie; I was surprised to see it there.
PINE ISLAND CEVICHIE
1lb fresh gulf shrimp
1lb of whatever boneless filets you have caught that day (Redfish and snook are awesome, but grouper or trout will work as well)
5 large vine ripe tomatoes
2 large Vidalia sweet onions
2 green bell peppers
2 red bell peppers
1 fresh Jalapeño
10 - 15 limes
2 large avocados
1 bundle of cilantro
Adobe season Complete
4 tbs extra virgin olive oil
Cut shrimp and fish fillets into small pieces about 1/2 inch cubes.
Dice all veggies (I like bigger chunks 1/4 inch or better) Seed and dice into very fine pieces the jalapeño
Cut and squeeze all limes.
Combine lime juice, olive oil, veggies, shrimp and fish in a large bowl.
Add Adobe Season complete and cilantro to taste.
If you like it a little sweeter add a couple of Tbs of sugar.
Last but not least chunk up your avocados and add to bowl.
Let sit over night and enjoy as an appetizer..
Serve as a dip on fresh tortilla chips or eat it as a salad.
This goes exceptionally well with a cold beer or a good bottle of wine.
PINE ISLAND (SMACK YOU MAMA) FISH CHOWDER
2 lbs fresh gulf shrimp
2 lbs fresh amberjack filets or what ever you have caught that day.
2 large cans of lump crabmeat
Any other seafood you have and want to add!!! No Joke, I have added everything from calamari to clams and oysters, it comes out great. The more variety the better.
1 lbs Jimmy Dean regular sausage (if you want to kick up the heat use the spicy sausage)
5 large cans of diced tomatoes
Adobe season complete (Add to taste)
1/4 cup crushed garlic (I like a little more, it is up to your palate)
1/4 cup old bay seasoning (increase or decrease to taste)
1/4 cup sugar in the raw
4 tbs of Louisiana hot sauce
4 large green peppers
4 large onions
1 can of beer
This is a no brainier to cook!!!
Brown the Jimmy Dean sausage in the bottom of your large stock pot, add peppers and onions right at the end and let them cook a little in the sausage. Add garlic and all other seasoning get a good rue going and add all other ingredients.
Turn the heat on low and in about 6 hours you can eat. Stir occasionally and check taste. You may want to add more old bay or other seasoning. Use sugar in the raw to make it sweeter.
Dave Irwin
LPHS Science Department / Athletics
Dave’s Smokin’ Cracker BBQ Team Bio:
High School Science Teacher and Smokin’ Cracker BBQ Team Pit Master and our Bull Pen manager, Dave is a Competitive BBQ Chef is an accomplished natural cook in the Kitchen. Dave adds a variety of skills to the team to include competition product research.
(DAVE IRWIN) Enjoy!
Here are a couple of recipes for the recipe of the week. I just made some of the chowder last night it was friggin awesome. I used fresh amberjack and fresh shrimp from Winn Dixie; I was surprised to see it there.
PINE ISLAND CEVICHIE
1lb fresh gulf shrimp
1lb of whatever boneless filets you have caught that day (Redfish and snook are awesome, but grouper or trout will work as well)
5 large vine ripe tomatoes
2 large Vidalia sweet onions
2 green bell peppers
2 red bell peppers
1 fresh Jalapeño
10 - 15 limes
2 large avocados
1 bundle of cilantro
Adobe season Complete
4 tbs extra virgin olive oil
Cut shrimp and fish fillets into small pieces about 1/2 inch cubes.
Dice all veggies (I like bigger chunks 1/4 inch or better) Seed and dice into very fine pieces the jalapeño
Cut and squeeze all limes.
Combine lime juice, olive oil, veggies, shrimp and fish in a large bowl.
Add Adobe Season complete and cilantro to taste.
If you like it a little sweeter add a couple of Tbs of sugar.
Last but not least chunk up your avocados and add to bowl.
Let sit over night and enjoy as an appetizer..
Serve as a dip on fresh tortilla chips or eat it as a salad.
This goes exceptionally well with a cold beer or a good bottle of wine.
PINE ISLAND (SMACK YOU MAMA) FISH CHOWDER
2 lbs fresh gulf shrimp
2 lbs fresh amberjack filets or what ever you have caught that day.
2 large cans of lump crabmeat
Any other seafood you have and want to add!!! No Joke, I have added everything from calamari to clams and oysters, it comes out great. The more variety the better.
1 lbs Jimmy Dean regular sausage (if you want to kick up the heat use the spicy sausage)
5 large cans of diced tomatoes
Adobe season complete (Add to taste)
1/4 cup crushed garlic (I like a little more, it is up to your palate)
1/4 cup old bay seasoning (increase or decrease to taste)
1/4 cup sugar in the raw
4 tbs of Louisiana hot sauce
4 large green peppers
4 large onions
1 can of beer
This is a no brainier to cook!!!
Brown the Jimmy Dean sausage in the bottom of your large stock pot, add peppers and onions right at the end and let them cook a little in the sausage. Add garlic and all other seasoning get a good rue going and add all other ingredients.
Turn the heat on low and in about 6 hours you can eat. Stir occasionally and check taste. You may want to add more old bay or other seasoning. Use sugar in the raw to make it sweeter.
Dave Irwin
LPHS Science Department / Athletics
Dave’s Smokin’ Cracker BBQ Team Bio:
High School Science Teacher and Smokin’ Cracker BBQ Team Pit Master and our Bull Pen manager, Dave is a Competitive BBQ Chef is an accomplished natural cook in the Kitchen. Dave adds a variety of skills to the team to include competition product research.
