11:40 PM 12/4/98
BBQ list
billmathews@daccess.net

December is the time of the year in Florida, the roe mullet run! As a
little boy,
I would go with my grandfather down to the Gulf coast at Cortez, near
Bradenton,
FL. We would load down an El Camino with mullet and ice going home. (Mullet
was
$0.10 a pound in those days.) It seemed like we cleaned mullet for days.
Then the
smokin' began! Oh the smells and fond memories! To a hollow-legged young
boy
growing up, it doesn't get any better!

 Native crackers along the coast use buttonwood, mangrove and baywood to
smoke
with. Brazilian pepper (Florida Holly) also grows along the shoreline and
is
similar in appearance. It gives a toxic, bitter taste to the fish though.
Check
along where the backbone is, for any worms (shows you know what you're
doing).
Butterfly fillets spread open on a chicken wire rack. About 115 degrees F.
heat/smoke for 6 to 8 hours seems to work well. The length of time depends
on your
personal choice and the heat/size of the fish. A baste/mop of butter and
plain
salt (sprinkled) is used. Redo the salt each time as the mopping will rub
the salt
off. Can jazz it up with plenty of Cajun-type spices or Leggs Sausage
seasoning if
you want to get "fancy."

 You always have to bring up the topic with non-locals as to whether a
mullet is
truly a fish or a bird. It has a gizzard like a bird. Those mullet gizzards
broiled with butter and/or a bacon wrap is also good!

Crusty
mail to: billmathews@daccess.net
Lake Butler, FL

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 To Florida Crackers, mullet is an old standby. Some commercial fishermen,
in an
attempt to give this common little fish a more exotic status, have marketed
it
under it's Spanish name of "Lisa." mullet or Lisa, it's plentiful and
mighty good
eating

Smoked Lisa (Mullet) Dip

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
 lb. smoked lisa or other smoked fish
1 cup sour creme
2 tsp lemon juice
2 tsp chopped chives
dash ground cloves
1 tsp instant minced onions
 tsp salt
1/4 tsp dried rosemary (optional)
6 peppercorns crushed
chopped parsley

 Remove skin and bones from fish. Flake. Combine all ingredients except
parsley.
Chill at least one hour to blend flavors. Sprinkle dip with parsley. Serve
with
chips or crackers. Makes 1-3/4 cups.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Smoked Fish Yule Tree

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 lb. smoked whitefish or other smoked fish
2 packages (8 ounces each) cream cheese, softened
2 Tbsp lemon juice
1-1/3 Tbsp Worcestershire sauce
4 drops liquid hot pepper sauce
1 can (4 ounces) whole pimentos
1 styrofoam cone, 9 inches high
1 styrofoam square, 6x6x1 inch
plastic film
1/4 cup chopped parsley
assorted crackers

 Remove skin and bones from fish. Flake the fish. Combine cheese and
seasonings
and whip until smooth and fluffy. Stir in the fish. Cut pimento into small
stars.
Place cone in the center of the styrofoam square and draw a circle around
the base
of the cone. Cut out circle and round off the corners of the square. Cover
cone
and base with plastic film. Insert cone in the base. Spread fish mixture
over cone
and base to resemble Christmas tree. Sprinkle fish mixture with parsley and
decorate with pimento stars. Chill. Serve with assorted crackers. Makes
approximately 3-1/2 cups dip.


Smoked Fish Log

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 pound smoked mullet, Spanish mackerel or other smoked fish
1 package (8 ounces) cream cheese, softened
1 Tbsp lemon juice
2 tsp grated horseradish
1/4 tsp salt
 cup chopped pecans
2 Tbsp chopped parsley
assorted crackers

 Remove skin and bones from fish. Flake the fish. Combine cheese, lemon
juice,
onion, horseradish, salt, and fish; mix thoroughly. Chill for several
hours.
Combine pecans and parsley. Shape fish mixture into a log. Roll in nut
mixture.
Serve with crackers. Makes approximately 2 cups spread.


Smoky Fish Roll-Ups

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
8 ounces smoked fish, flaked
1/4 cup of mayonnaise or salad dressing
1 Tbsp lemon juice
1 tsp horseradish
1 tsp grated onion
pastry for 9" crust
paprika

     Mix mayonnaise and seasonings thoroughly. Divide pastry in half. Roll
each
half into very thin 9" circles. Spread each circle with half the fish
mixture. Cut
into 16 wedge-shaped pieces. Roll up jelly-roll fashion, beginning at the
round
edge.
     Place on a baking pan 15x10x1 inch. Prick tops to allow steam to
escape.
Sprinkle with paprika. Bake in a very hot oven, 450  for 10 to 15 minutes
or til
lightly browned. Makes 32 hors d'oeuvres.
 May be made ahead, covered with wax paper and refrigerated until ready to
bake.


Cucumber Dip for Smoked Fish

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cucumbers
 cup sour creme
3 Tbsp vinegar
3/4 tsp crushed dried dill
3 tsp chopped chives
1 tsp salt
1/8 tsp pepper

 Peel and chop cucumbers. Mix with other ingredients and chill for at least
2
hours. Slice smoked fish thinly. Place a slice of fish on a thin buttered
slice of
pumpernickel or a crisp cracker. Top with a spoonful of cucumber dip as a
canape;
or serve in a bowl with a plate of crackers and a plate of dipping-side
pieces of
smoked fish for do-it-yourself guests.


Gulf Coast Pate

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
8 ounces smoked fish
2 packages (8 ounce) cream cheese
1 Tbsp horseradish
2 drops liquid hot pepper sauce
3 Tbsp lemon juice
2 Tbsp grated onion
2 Tbsp chopped parsley

 Flake fish (fine) or put through a blender. Add fish and seasoning to the
softened cream cheese and mix thoroughly. Shape into a mound on serving
plate.
 Combine  cup crushed potato with  cup chopped parsley and cover fish
mixture
completely. Chill. Serve with breads, crackers or raw vegetables.


Smoked Fillet Casserole

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 lb. (2 cups) smoked fillets
3 medium potatoes
1 medium onion, sliced
 tsp salt
1 cu medium white sauce
 cup grated cheddar cheese

 Cut fish into cubes. Boil potatoes in skins for 20 minutes or until
partially
cooked. Peel and slice. In a greased 1-1/2 quart casserole, place layers,
alternating potatoes, fish, onion and salt. Begin and end with a layer of
potatoes.
 Pour on white sauce and top with grated cheese. Bake in a moderate oven
(350 )
for 30 minutes or until fish and potatoes are cooked.

Smoked Fish Hash

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 pound smoked whitefish or other smoked fish
6 slices bacon
4 cups finely diced raw potatoes
2 Tbsp chopped onion
2 Tbsp chopped parsley
1/8 tsp pepper
1/3 cup bacon fat or other melted fat or oil
 cup water
paprika

 Remove skin and bones from fish. Flake the fish. Fry bacon until crisp in
a
10-inch fry pan; drain on absorbent paper. Crumble bacon. Combine bacon,
potatoes,
onion, parsley, pepper, and fish. Place fish mixture in hot fat and pour
water
over the top. Cover and cook over moderate heat for 7 minutes. Turn mixture
and
cook, uncovered, 6 to 8 minutes longer or until lightly browned. Stir
occasionally
to mix in browned potato. Serve on a warm serving platter. Sprinkle with
paprika.


Fish N Cuke Appetizers

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
 pound smoked fish
 cup sour creme
2 tsp chopped chives
1 tsp tarragon vinegar
 tsp dill weed
1/4 tsp salt
Cucumber slices
Pimento strips (optional garnish)

 Remove skin and bones from fish. Flake the fish and combine with other
ingredients, except cucumbers. Score cucumbers with fork and slice in
rounds.
Chill in ice water. At serving time drain and put a dab of fish mixture on
each
cuke. Decorate with pimento if desired.


Poisson-Tomate au Gratin


Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 pound smoked whitefish or other smoked fish
6 large tomatoes
1 tsp salt
1 cup cooked rice
3/4 cup grated cheese
 1 egg, beaten
dash pepper
1 Tbsp melted fat or oil
1/4 cup dry bread crumbs

 Remove skin and bones from fish. Flake the fish. Wash tomatoes. Remove
stem ends
and centers; sprinkle with salt. Combine rice, cheese, egg, pepper, and
fish. Fill
tomatoes with fish mixture and place in a well-greased baking dish. 10x6x2
inches.
Add fat to crumbs; sprinkle over top of tomatoes. Bake in a moderate oven,
350 F.
, for 25 to 30 minutes or until tomatoes are tender.

Smoked Fish Cakes

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :4-6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups flaked, smoked fish
2-1/2 cups grated raw potatoes or 2 cup cooked and mashed
 cup chopped onion
2 Tbsp butter or margarine
 tsp salt
1/4 cup chopped parsley (optional)
dash of pepper
1 egg, beaten
fat for frying

 Cook onion in butter til tender. Combine cooked or grated potatoes and
onion. Add
flaked fish, salt, pepper, parsley, and egg. Mix well. Form into cakes and
roll in
bread crumbs. Fry in hot fat till golden on both sides.


Smoked Mullet Chowder

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method

1 lb. smoked mullet or other smoked fish
1 can (10-1/4 oz.) frozen condensed creme of potato soup
3 cups milk
1 Tbsp grated onion
1 small bay leaf
dash pepper
1 can (8oz.) whole kernel corn
chopped parsley

 Remove skin and bones from fish. Flake. Combine soup, milk, onion, bay
leaf and
pepper; heat until soup is thawed, stirring occasionally. Add corn and
fish, heat.
Remove bay leaf. Garnish with parsley.

Smoked Fish Loaf Supreme

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups smoked fish flakes
1 cup milk
1-1/2 cups soft bread crumbs
4 Tbsp melted butter
3 egg yolks, beaten slightly
2 Tbsp lemon juice
2 Tbsp minced onions
 cup celery
1/8 tsp salt
1/8 tsp pepper
3 egg whites, beaten

 Scald milk. Add bread crumbs and butter. Beat until smooth. Combine with
fish
flakes, egg yolks, lemon juice, onion, celery, salt and pepper. Fold in
stiffly
beaten egg whites. Grease loaf pan. Turn in fish mixture and bake at 350
F. for
35 minutes.
 Serve hot with tomato sauce.

Hot Tomato Sauce
Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups stewed tomatoes
2 Tbsp flour
2 Tbsp melted butter
1 small onion, diced
salt and pepper to taste

 Heat stewed tomatoes. Mix melted butter and flour. Stir in tomatoes. Add
onions,
salt and pepper. Cook, stirring constantly, until thick.


Smoked Fishburgers

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :4     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups flaked smoked fish (kingfish, sailfish, amberjack, mackerel and
mullet
   are all real good)
 cup home-style mayonnaise
3/4 cup grated American cheese
2 Tbsp lemon juice
2 Tbsp chili sauce
   Salt and pepper to taste

 Combine all ingredients except grated cheese. Fill caraway seed hamburger
buns
with fish mixture. Place on baking sheet and sprinkle with grated cheese.
Heat
under broiler until cheese has melted. Serve with dill pickle strips,
sliced
tomatoes, or tossed salad.


Smoked Fish Casserole

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :4     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups flaked smoked fish
1 Tbsp chopped onion
 cup chopped celery
1/4 chopped green pepper
2 Tbsp butter
1 cup (1 can) sliced mushrooms
3/4 cup bread crumbs
 cup melted butter
 tsp salt
1/4 tsp pepper
dash pepper sauce
 cup milk
1/4 cup evaporated milk

 Saut onion, green pepper and celery in 2 Tbsp butter until soft but not
brown.
Stir in mushrooms. Combine remaining ingredients separately.
 In a buttered 1 quart casserole dish, layer vegetable mixture, then bread
crumb
mixture, ending with bread crumbs.
 Bake in moderate oven (350 degrees F.) For 30 minutes and very very hot.


Smoked Fish Vinaigrette Salad

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 pound smoked whitefish or other smoked fish
1 quart shredded cabbage
1/4 cup chopped onion
1/4 cup chopped parsley
2 hard-cooked eggs, chopped
   Vinaigrette dressing
    salad greens
    paprika

 Remove skin and bones from fish. Flake the fish. Combine cabbage, onion,
parsley,
egg, and fish. Add dressing and mix thoroughly. Serve on salad greens.
Sprinkle
with paprika

Vinaigrette Dressing

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1/3 cup olive or salad oil
3 Tbsp vinegar
1 tsp salt
1/4 tsp paprika
 dash cayenne pepper
1 Tbsp chopped green pepper
1 Tbsp chopped pimento
1 Tbsp chopped sweet pickle or drained pickle relish

 Combine oil, vinegar, salt paprika, and pepper in a small jar. Shake jar
until
mixture is thoroughly blended. Add remaining ingredients.


Deviled Smoked Fish Salad

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups flaked smoked fish
2 cups diced potatoes
1/4 cup grated raw potato
 cup diced carrot
 cup diced cucumber
1/4 cup chopped onion
1/4 cup mayonnaise
1-1/2 tsp prepared mustard

 Combine fish, potatoes, celery, carrot, cucumber and onion in a bowl.
Blend
mayonnaise and mustard and add to salad. Toss gently until well mixed.

Broiled Smoked Mullet with Poached Eggs

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
--------------------         -----------      -------------

 Cut smoked mullet into finger-sized portions. Place on baking sheet and
dot with
butter. When thoroughly heated, serve with eggs.


Smoked Fish Kedgeree

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :4-6    Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups smoked fish
3 tbsp butter or margarine
3 Tbsp flour
1 tsp salt
few grains cayenne pepper
1-1/2 cups milk
2 cups cooked rice
2 hard cooked eggs, sliced
1/4 dried green pepper
1 Tbsp butter or margarine
1 tomato, chopped

 Flake fish. Make a white sauce using 3 Tbsp butter, 3 Tbsp flour,, salt,
pepper
and milk. Place rice, fish, eggs, green pepper and tomato in layers in a
1-1/2
quart casserole. Begin and end with a layer of rice and pour white sauce
over all.
Dot with 1 Tbsp butter. Bake in a moderate oven (350 degrees F.) for 20 to
30
minutes or until piping hot.


Smoked Fish in Creme Sauce

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
---------------------        ------------     -----------

 Flake smoked fish, and simmer it in a rich creme sauce. Serve over mashed
potatoes or buttered rye toast.


Smoked Fish Scramble

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :3-4     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
 cup smoked fish
6 eggs
1 Tbsp butter or other fat
1 Tbsp chopped parsley (optional)

 Break fish into small pieces. Beat eggs slightly and add milk and fish.
Pour into
hot frying pan, containing fat and stir slowly until cooked. Garnish with
chopped
parsley.


Tomato Teasers

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1/4 pound smoked mackerel or other smoked fish
1 package (3 ounces) cream cheese
2 tsp lemon juice
2 tsp grated onion
1/4 tsp salt
30 small cherry tomatoes
salad greens

 Remove skin and bones from fish. Flake the fish. Cream the cheese and
seasonings.
Add fish and mix thoroughly. Slice stem ends off the tomatoes. Hollow out
centers
carefully. Fill with fish mixture. Chill. Serve on salad greens.


Deep Sea Submarine

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
15 ounces smoked fish, broken into large pieces
1/3 cup salad dressing
3 submarine rolls (12 inches each)
6 slices cheese
2 tomatoes, thinly sliced
1 onion, thinly sliced
1/3 cup salad dressing

 Mix 1/3 cup salad dressing with fish. Cut rolls in half the long way.
Spread
about  cup of fish mixture on the bottom half of each roll. Put the
cheese,
tomato and onion slices on top of the fish mixture.
 Spread the other half of the salad dressing on the top half of the rolls.
Cover
sandwiches with top half and cut in half.


Smoked Fish Potato Salad

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 lb. smoked Spanish mackerel or other smoked fish
2 cups diced, cooked potatoes
1 cup chopped celery
 cup chopped, peeled cucumber
 cup sliced ripe olives
1/4 cup grated onion
1/4 cup chopped onion
2 Tbsp chopped parsley
 cup mayonnaise or salad dressing
1 Tbsp prepared mustard
1 tsp lemon juice
1 tsp vinegar
 tsp celery seed
dash pepper
salad greens
tomato wedges

 Remove skin and bones from fish. Flake fish. Combine vegetables with fish.
Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend
well.
Chill. Serve on salad greens. Garnish with tomato wedges.


Yummy Eggs

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 cup boned smoked mullet or
1 lb. cooked lobster or crab
2/3 cup mayonnaise
1 tsp chili sauce
16 hard cooked eggs
1 tsp chopped green pepper
1 tsp grated onion
1 tsp chopped pimento
parsley

 If using smoked fish, flake. If using lobster or crab, drain and remove
any shell
or cartilage. Combine with mayonnaise and seasonings. Peel eggs, cut in
half
lengthwise, remove yolks (egg yolks can be used in other recipes). Stuff
each egg
half with 1 Tbsp of fish mixture. Sprinkle with parsley. Chill. Serve as
salad or
appetizer.


Smoked Bass Salad

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 cups cubed smoked bass
1 cup diced celery
1 cup canned button mushrooms
1 cup diced cold boiled potatoes
1 small onion, thinly sliced

Toss together with dressing shown below.

Dressing

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :      Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
2 Tbsp sugar
2 tsp dry mustard
 tsp salt
 pinch cayenne
1 Tbsp flour
2 eggs, beaten
 cider
1 Tbsp butter
 sweet creme

 Mix first 5 ingredients. Beat eggs. Heat to boiling and add butter. Stir
in dry
ingredients and cook over low heat, stirring occasionally, till it
thickens. After
dressing cools, thin to desired consistency with sweet creme.

Smoked Fish Lunch Special

Recipe By     : Ted Dahlen "Smoke Seafood"
Serving Size  :6     Preparation Time :0:00

Amount  Measure       Ingredient -- Preparation Method
1 pound smoked whitefish or other smoked fish
 cup onion slices, separated into rings
1/4 cup butter or margarine, melted
8 eggs, beaten
1/4 cup milk
1 tsp salt
dash pepper
1 package (8 ounces) sliced swiss cheese
6 Tbsp chive creme cheese, softened
6 slices pumpernickel bread
2 Tbsp chopped parsley

 Remove skin and bones from fish. Flake the fish. Cook onion in butter
until
tender. Add fish and heat thoroughly, stirring occasionally. Combine egg,
milk,
salt, and pepper. Pour over fish and cook until eggs are firm, stirring
occasionally. Arrange Swiss cheese over top of eggs. Broil about 4 inches
from
source of heat for 2 to 3 minutes or until cheeses melts. Cut into 6
wedges.
Spread bread with cream cheese. Top with fish-egg mixture. Sprinkle with
parsley.
Serve hot.

