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Captain Ahab's Most Popular Recipes

Many charters are overnight charters.  On those occasions, Captain Ahab personally cooks for his parties.  Since so many of you have reqeusted the Captain's recipes for dishes he's prepared for your party, we are proud to present some of the top favorites here on Captain Ahab Charters Website.

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Stuffed Pistolettes
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This recipe calls for ground venison or very lean ground beef. An equally good stuffing is a thick crawfish ettouffe with rice

1 pound ground venison or lean ground beef
1 small box of frozen chopped broccolli
1 onion (chopped)
1/2 stick of butter
1 stick of butter melted
1 tube of garlic cheese (6-8 ounces)
1 dozen pistolettes

Cut the pistolettes in half, hinging them on one side and scooping out most of the soft bread. I use a fork or knife. One has to be careful not to scoop so much as to tear the outer shell. You want to make a pocket in both the bottom and top halves.
Using a good sized frying pan, saute' the chopped onion in the
butter, remove the onion form the pan and brown the meat.

In another small pot, place the broccoli in 1/2 to 1 cup of water. Bring to a boil and turn of the fire. You don't want to over cook the broccoli. Add the garlic cheese in small chunks to the browned meat, along with the sauted onion and drained brocoli. Stir until the cheese has melted and combined with the browned meat. Season to taste with Tony's or Frank Davis Vegetable seasoning.

Let this cool and scoop into Pistolettes. Either roll the pistolettes in the melted butter or use a teaspoon and cover the pistolette with butter. Place on a cookie sheet and bake at 350 degrees for 15-20 minutes.



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Date Mon 12/07/2009 @ 10:56
Author Captain Ahab
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Cracker Crusted Pan Fried Trout with "Crazy Johnny" Potatoes
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2 sticks unsalted butter
1/4 cup olive oil
8 trout fillets
half a sleeve of unsalted crackers (I originally used wheat crackers but found the final dish to be too salty)
2 cups of frank davis fish fry (any other fish fry will work just try to use one with the least amount of salt)
2 eggs
1 cup milk (half and half is even richer)
Frank Davis seafood seasoning

Melt the butter in a frying pan and add olive oil (the oil keeps the butter from burning as fast). The butter will be good for two batches (4 fillets ech). As the remnants begin to burn, you might have to replace the butter for additional fillite (more than 8).

Soak the fillets th an egg milk bath in the refrigerator while preparing everything else. This gives you a medium for your fish fry/crushed crackers to adhere to the trout.

Crush the crackers in a zip lock bag leaving some small chunks of cracker. Mix the fish fry and crackers in a pan.
When the butter has reached a good frying temperature, place 4 fillets on the dry mixture and season the top side with Frank Davis seafood seasoning or your seasoning of choice. press the fillet into the mixture lightly to assure that it picks up an ample amount of dry mix. turn the fillets over and press into the mixture.

Place the 4 fillets into the hot butter and fry until it is stiff. Turn the fillets over to fry the other side. This is a wnderful method for frying fish indoors as you will not get the fried fish smell, only a lovely cooked butter smell. It is so rich most people will not eat more than 2 fillets.

I like to serve this with "Crazy Johnny" potatoes and a cucumber and onion salad.

Crazy Johnny potatoes(4 people):
This is named after Crazy Johnny's resturaunt in Metairie for a dish they serve much like this.

10-12 small red potatoes
1- 2 sticks melted unsalted butter
1 cup shredded sharp cheese

Wash and boil potatoes. When the potatoes are cooked, drain the water and add half the butter and season with Frank Davis Vegetable seasoning or a seasoning of your choice. Stir and add butter if the potatoes are too dry. Make sure to mash up the potatoes slightly leaving them chunky with skins so as not to actually make mashed potatoes.  Scoop into a bowl and sprinkle cheese on top. Adding bacon bits is also an option.



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Date Thu 11/12/2009 @ 09:44
Author Captain Ahab
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Jessie's Thai Salad
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1 cup slivered almonds
8 TBS sesame seeds
2 pkgs Ramen noodles (oriental or shrimp flavor)
2 bags of coleslaw (Cabbage and carrot mix)
3 green onoin stalks chopped

Toast almonds and sesame seeds at 350 degrees until lightly brown. Don't burn them. they can be toasted by stir frying them dry but you have to be careful not to burn them. set them aside to cool.
crunch the ramen noodles and pour into a large bowl over the coleslaw mix. add the ramen noddle packet season and stir. Add the cooled almonds and sesame seeds and stir.

Over this pour and stir:
3 TBS sugar disolved in 8 TBS warm rice vinegar (just warm enough to dissolve the sugar), 1/2 tsp black pepper, and 1/2-3/4 cup of canola oil. More rice vinegar and/or sugar can be added to taste.



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Date Wed 11/11/2009 @ 03:39
Author Captain Ahab
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Crawfish Etouffe
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4 cups chopped onions
4 cups chopped celery
2 cups chopped bell pepper
1 cup chopped green onions (set aside)
1 cup chopped parsley (set aside)
3 sticks butter
3 pkgs louisiana crawfish tail meat
3/4 cup of starch
Water ( i have not measured this but use enough to cover the
vegetable mix plus some extra.

Seasoning

In a large pot, melt the butter and saute the first three ingrdients (the cajun trinity). Once the onions are clear and the celery is soft, add water to cover the vegetables and simmer for 20-30 minutes.

Add the crawfish tail meat, green onions, and parsley and let simmer 10 minutes. Add starch diluted in hot water until the etouffee is thick enough to hold on a bed of rice ( i like this on brown rice).

This particular version of etouffe is a wonderful accompaniment for a good charred ribeye and a baked potato. Poor the etouffe over the steak and on the potato in lieu of sour cream or butter. The flavor of the butter and ettouffe married very nicely with the steak.



File size 1 K
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Date Wed 11/11/2009 @ 03:24
Author Captain Ahab
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Stuffed Trout
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Stuffed Trout:

2 sticks unsalted butter
2 pkgs creole vegatable mix (4 cups mixed chopped onion, celery, bell pepper, parsley)
Italian seasoned bread crumbs
18-24 trout filets bepending on the size of the trout


Sauce:

1 can turtle soup
Worchestireshire sauce
1/2 cupcream or milk
add these in a pot and simmer. If it doesn't thicken, add some arrowroot or flour.

spray or grease a 9X13 baking pan. In the bottom, place a layer of trout filets to cover the bottom. Season with Tony's or Frank Davis seafood seaoning liberally.
Melt the butter and Saute the vegetable mixture. When the onions are clear, begin to add bread crumbs. You are doing a stuffing type mix but you don't want it too wet. So, add bread crumbs until you get a lightly damp mixture. You will get a better fill fopr how you want it once you have done this dish.
Pour some of the sauce you have made over the filets, don't soak it but don't drizzle it either.

Now, put a layer of the bread crumb mixture over the filets and repeat with another layer of filets. Season them and pour more mixture. Add another layer of bread crumbs and then a last layer of trout filets, seasoned and sauce pored over. You can also top this with shrimp, crabmeat, or crawfish tails about 10 minutes from the end of baking. Bake at 350 degrees for 30-40 minutes. If you used thicker trout filets, you might need to bake longer.


 



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Date Wed 11/11/2009 @ 03:12
Author Captain Ahab
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Sausage Cheese Grits & Eggs
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Grits:

4 cups water
1 cup quick (not instant) grits
3 cups shredded mild or sharp cheese (my favorite is the sharp)
1 stick melted butter
1 cup milk
4 beaten eggs
1/2 tsp creole seasoning
1 pound hot Jimmy Deans brakfast sauage (cooked and drained)

Bring the water to a boil and add grits simmering until (or follow grits

package instructions)
Add 2 cups of the cheese and butter, stirring until smooth
Add sausage, milk, beaten eggs and blend together
Pour into a greased baking dish, sprinkle remaining cheese on top

and bake at 350 degrees for approximately 40-50 minutes.

EGGS: (this is for 4 people)

8 large eggs
1 onion
1/2 stick of butter
1/4-1/2 cup of milk
1 small onion chopped
1 cup of shreaded sharp cheese
1/2 cup of bacon bits (not the hard ones)

Melt butter in a frying pan and saute onion until it is clear.

Beat the eggs, season with Tony's or Frank Davis Sprinkling spice,

and beat in milk.
Pour eggs over sauted onions and scramble. When the eggs are

almost done (not too dry) add cheese and bacon bits



File size 1 K
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Date Wed 11/11/2009 @ 11:12
Author Captain Ahab
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Frank's Trout Ranchero
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8 speckled trout fillets  |
8 sheets of aluminum foil, to size
4 tsp. Frank Davis Seafood Seasoning* 
1 stick melted butter 
4 fresh lemons, juiced
Zest of the lemons
2 tsp. red pepper flakes   
1 cup ranch dressing  
8 tbsp. imitation bacon chips
4 cups mashed potatoes or steamed rice
4 servings cucumber, carrot and tomato salad       
                                  

 First, fillet the fish and wash it thoroughly under cool running water. Then, using several layers of absorbent paper towels, pat each fillet “bone dry” and set it aside on a platter.
 
Next, tear off 8 sheets of aluminum foil to accommodate the size of the trout fillets (individual baking potato sheets work well if you can find them at your neighborhood supermarket). Then, after placing one fillet on each of the sheets, prep the fish—in steps—as follows:
 
                1—Sprinkle evenly with the seafood seasoning (you should use approximately a half teaspoon on each fillet and rub it in well with your hands);
                2—Evenly pour about 2 tablespoons of warm butter over each fillet;
                3—Drizzle the juice of a half lemon, along with a pinch of the zest, over each fillet;
                4—Sprinkle on about a quarter teaspoon of red pepper flakes on each fillet;
                5—Then top each fillet with a uniform coating of 2 tablespoons of ranch dressing.
               
At this point, agitate the foil sheet gently to level out the seasonings and toppings. Then roll each fillet tightly inside of the foil, seal it up, and set it in a single layer on a shallow sheet pan. Then slide the pan onto the center rack of a preheated 400-degree oven and bake the fillets for 30 minutes. When they’re done, remove them from the oven and let them rest on the countertop for about 5 minutes before serving.
               
When you’re ready to eat, place two fillets on each plate, slit the foil open, pipe on a generous portion of mashed potatoes, crown with a scattering of bacon bits, and complete with a cold and crispy cucumber, carrot, and cherry tomato salad topped with Italian vinaigrette. The fish and seasonings will yield a rich, almost creamy sauce that truly complements whatever side dishes it accompanies.
                Warning—you’re going to make this a lot!
===============
Chef’s Notes: 
1—This recipe can also be done using redfish, sheepshead, or drum fillets. Just make certain that the fish is trimmed meticulously and the bloodlines are completely removed.
2—The fillets may be prepared a day in advance. Simply place them on individual pieces of aluminum foil, season with the spices, butter, lemon juice, lemon zest, red pepper flakes, and ranch dressing, wrap them tightly, and stash in the bottom of the refrigerator overnight. The marinade will significantly enhance the flavor of the fish when baked the next day.  
3—If you don’t have seafood seasoning on hand, you can make your own mixture of salt and black pepper and use it as a substitute. 
4—The salad I recommend you serve with this dish is one made with slivered carrots, peeled and de-seeded cucumbers, and cherry tomatoes, chilled and tossed with a homemade Italian vinaigrette and sprinkled with shredded Parmesan cheese.                                                                                     
5—Lemon zest is the outermost skin of the lemon, scraped off in ultra-thin layers with a zesting tool so as not to include the bitter white pithe. Only small amounts should be used in recipes because the flavor and strength is intense. 
6—This dish can also be done outdoors on the grill. Fire up the pit with heat on one side only (you can use either charcoal or gas). Then simply place the foil-wrapped fish atop the grate on the side that is away from the flames. What happens is the fish cooks gently—and doesn’t burn—by radiated heat instead of direct heat. Depending upon the grill, however, you may have to vary the cooking time somewhat.

 



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Date Wed 11/11/2009 @ 10:06
Author submitted by Frank Davis
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John L's Redfish on the Halfshell
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This recipe is more than enough sauce for 8-10 medium to large size redfish halves (redfish semi-fileted with the scales left on and the rib bones removed).

In a sauce pan, melt 1/2 stick of butter and add the following:

2 cups of italian dressing
1 cup thousand island dressing
1 bottle (8oz) Tiger Sauce
1 TBS. Tony's or Frank Davis seafood seasoning
1 TBS garlic powder or half as much minced garlic
3 TBS lemon juice

Place redfish halves on cookie sheets with meat side up. Sprinkle Tobasco on them. Cover the meat halves with seasoned bread crumbs (you will want to put enough to cover the meat as this will hold the dressing during the cooking process so it will not run off the sides of the fish). Place redfish halves on a grill that has been pre-heated and cook on a med-high heat until the thckest part of the redfish is flaking (usually about 15 minutes). Remove the redfish halves from the grill and place on cookie sheets. The cooked fish can be scooped from the shells with a large spoon. Thanks to Capt John L Taylor for introducing me to this recipe years ago.

 



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Date Wed 11/11/2009 @ 10:00
Author Captain John L Taylor
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Melinda's Crawfish Pasta
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Ingredients:

4 cups of Creole vegetable mix (onion, bell pepper, celery, parsley, green onions) can be found in the grocery frozen foods or vegetable sections
1 small block of velveeta cheese
1 can cream of celery soup
1 can cream of mushroom soup
1 can of rotel tomatoes (original), as the hot version adds too much heat)
2 pkgs (12 oz pkgs) of "louisiana" crawfish tails
2 sticks of unsalted butter

Saute' vegetable mix in the butter until the onions become clear. Add the soups and stir into vegetables until it is thick.
Cut the cheese into chunks, add, and stir until it is melted in. Watch your heat as you do not want this to burn on the bottom.
Add rotel tomotoes and crawfish. Season with Tony's seasoning or my preference Frank Davis Seafood seasoning to taste. Serve over angel hair pasta.
Compliment with garlic bread and a salad. Thanks to Melinda Mcbride for introducing this to me.

This also makes a wonderful fondue dip by reducing chopping the crawfish tails intoi smaller pieces, adding more velveeta, and using squares of french bread to dip it.

Click on the download for a printable version.

 



File size 1 K
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Date Wed 11/11/2009 @ 09:00
Author Melinda McBride
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