The Geezer Cookbook

By Dwayne Pritchett -- "Medicine Man"

Fish & Seafood

SMOKED TROUT

1qt water
1/2 cups salt
1/2 cups brown sugar
1 tsp liquid smoke
Clean trout - large fish should be cut in half lengthwise. Make a brine solution from the water, salt, brown sugar, and liquid smoke. Place trout in solution and soak 12-16 hours. Fish should be kept cool while soaking. Remove fish from solution and allow to drain completely. Smoke in a "cold" smoker until golden brown - 6-8 hours.

TROUT AU BLEU

3 cups water
1 tsp salt
6 peppercorns
1 cup vinegar
1 small bay leaf
6 10-inch trout
melted butter or margarine with 1 tsp garlic salt and 1 tsp lemon juice mixed in

Bring first 5 ingredients to a boil. Drop in trout and simmer just long enough to cook fish thorough - about 4 minutes. Serve hot with melted garlic-lemon butter.

HUSH GEEZERPUPS

2 cups yellow cornmeal
1 cup flour
1/2 tsp salt
2 tsp baking powder
1 large grated onion
1 tsp garlic flakes
1/4 tsp dried red pepper
4 tsp bacon drippings
2 eggs, beaten
oil

Mix all ingredients except eggs. Add eggs and enough water to make a fairly stiff dough. Roll into balls about the size of a walnut and 'fry in very hot oil until golden brown.

TROUT CHOWDER N TOMATOES

1 1/2 lbs trout cut into chunks
2 tsp salt
1/8 tsp pepper
6c water
4 potatoes, diced

Simmer potatoes in water for 40 minutes. Add remaining ingredients and simmer for 10 minutes more.

BAKED TROUT IN TOMATOES

6 10in trout cut in halves
1 large can tomatoes
2 medium onions sliced and sautéed in margarine
1/2 tsp oregano
1/2 tsp basil
1 bay leaf

Add trout and tomatoes in bottom of Dutch oven. Add onions in layer to top. Sprinkle oregano and basil on top of onions. Add bay leaf. Cover and bake for 45 minutes.

SMOKED SHRIMP GEEZER STYLE

Brinkman or similar smoker
Charcoal pan 1/2 full
Water pan 2/3 full
1 chunk hickory
2 lbs large shrimp in shell
1 tsp dried thyme
2 tbs lemon juice
2 tbs garlic salt
1 tsp liquid smoke
1/2 tsp Tobasco
1/2 cups margarine, melted

Arrange shrimp in single layer in large pot lid. Combine remaining ingredients and pour over shrimp. Place chunk of hickory in charcoal pan just before cooking. Place pot lid on smoker rack. Be careful not 5to overcook or oversmoke - 35-40 minutes should be enough.

BIG BAD BASS CAKES

8 medium bass halves
4 cups diced potatoes
2 eggs
1 1/2 tsp salt
4 tbs margarine
1/2 tsp pepper
1/2 tsp red pepper
1/4 tsp lemon juice
1/2 tsp Tobasco sauce
1/2 cups olive oil

Chop bass into small pieces. Boil diced potatoes until soft, drain, and mash. Add all ingredients except bass and blend until well mixed. Add bass and mix lightly. Heat olive oil in large skillet and drop mixture by tablespoon into skillet. Turn once. When both sides are browned, serve hot.

BASS MELT SUPREME

3 cups bass, cooked and flaked
1/2 cups cucumber, finely chopped
2 tbs radish, chopped
2 tbs mayonnaise
2 tbs sour cream
1 tsp salt
1/4 tsp pepper
1 tsp onion powder
4 tomatoes, sliced thinly
16 rye bread slices, toasted
8 Swiss cheese slices

In medium pot, mix fish, cucumber, radish, mayo, sour cream, salt, pepper, and onion powder. Place tomato slices on half the bread slices. Divide bass mixture evenly between the bread slices and spread to edges. Top with Swiss cheese and rest of bread slices. Grill until cheese melts.

CAJUN CATFISH

8 catfish fillets
2 cups yellow mustard
3 eggs, beaten
1 tbs Tobasco sauce
1 cup each white and yellow cornmeal
1 cup flour
1 tbs Cajun seasoning
1 tbs red pepper
1 cup Italian bread crumbs
2 tsp salt
1 tsp each garlic powder & paprika
lemon wedges

In large skillet, heat 1in olive oil to just below smoking. In medium pot, combine mustard, eggs, and Tobasco. In large pot lid, combine remaining dry ingredients. Dredge fish in mustard mixture. Coat well and shake off excess. Then dip in large pot lid and coat with dry ingredients. Fry until golden brown, about 6 minutes on a side. Drain on )paper towels and serve with lemon wedges.

GEEZER CATFISH OF THE ORIENT

8 catfish fillets
1 green pepper, thin sliced
3 medium onions, thin sliced
2 celery stalks 2 carrots
2 sticks margarine
Cajun seasoning
red pepper
teriyaki sauce
sprinkle of ginger

Slice celery and carrots into 1in chunks at a 45 degree angle. Melt 1 stick of margarine in large skillet over low flame. Season fillets to taste with dry ingredients and spread in single layer in skillet. Sear both sides of fillets, then remove and coat with teriyaki sauce. Set aside. Melt remaining margarine and add veggies. Add pepper and teriyaki sauce to taste and cook until veggies are crisp-tender. Stir constantly. Return fillets to skillet, gently stir, cover and reduce heat. Cook until fish is white and flaky. Serve over long grained brown rice.

ROMA CATFISH PARMESAN

8 catfish fillets
1 cup Italian bread crumbs
1 cup grated parmesan cheese
4 tbs parsley flakes
1 tsp paprika
1 tsp oregano
1 tsp basil
1/2 tsp ground pepper
1 cup milk
4 tbs olive oil

Preheat Dutch oven to 450 degrees. Lightly grease large pot lid. In gallon zip-lock bag, combine dry ingredients, close and shake to mix well. Pour milk in large pot and dip fillets then shake one at a time in coating bag. Arrange fillets in large pot lid and drizzle olive oil on top of fish. Bake 8-10 minutes.

CAMP BLACKENED CATFISH

8 catfish fillets
1 1/2 sticks margarine
2 tsp lemon pepper
2 tsp thyme
2 tsp basil1 tsp each garlic & onion powder
1 tsp salt
1/2 tsp red pepper
4 lemons, cut into wedges
3 tbs Worcestershire sauce
1 tsp Tobasco sauce

In small pot, melt one stick margarine over low heat and add dry ingredients. Remove from heat and let cool slightly. Dip each fillet in mixture, coating well. Place fish in gallon zip-lock and pour in remaining margarine mixture. Double bag and put in cooler for 1 hour. Pre heat large skillet over medium heat. Melt rest of margarine in skillet, pour in Worcestershire sauce and Tobasco. Grill fillets 3 minutes per side. Pour first margarine mixture into small pot, heat and serve as dip for fish.

RAINBOW SEVICHE

2-3 lbs trout fillets
2 cups lime juice
1 green pepper, cubed
1 hot pepper, chopped
1 garlic clove, minced
1 cup stuffed green olives, chopped
2 tbs white vinegar
2 tbs lemon juice
4 tbs olive oil
1/2 tsp salt
2 tomatoes, diced just before serving

Flake fish and soak in lime juice in double zip-lock for 24 hours. In separate double zip-lock, mix all ingredients except tomatoes. Put in cooler. Drain fish and combine all ingredients together just before *serving. Serve on your favorite crackers.

MONTAUK SPRING SEVICHE

4 medium trout, skinned and filleted
1/2 red pepper, sliced
1/2 green pepper, sliced
1 large onion, sliced
2 garlic cloves, diced
3 limes
1/4 cups white vinegar
garlic powder
pepper

Chop the trout fillets into 1in square pieces. Combine the fish, red pepper, green pepper, onion, garlic cloves, and the juice of the limes in a medium pot. Season with 1/2 tsp garlic powder and a dash of salt and pepper. Add vinegar and mix. Pour into double gallon zip-lock and put into cooler for 24 hours. Serve as spread over hot skillet
garlic toast.

FRESH STUFFED CRABS

12 fresh crabs
1/4 cups olive oil
1/2 green pepper, chopped
4 cloves garlic, minced
2 onion, chopped
1/2 tsp red pepper
4 stalks celery, chopped
1 pkg Pepperidge Farm Dressing
parsley flakes
1 tsp Kitchen Bouquet

Boil crabs in black pepper seasoned water around 30 minutes. Cool. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of baking soda fro about 20 minutes. Cool shells before adding stuffing. Sauté onion, green pepper, garlic, and celery in olive oil for about 5 minutes. Add crab meat and brown. Add a little margarine, crab fat, and water to moisten. Add red pepper, salt, and Kitchen Bouquet. Cover and simmer 30 minutes. Mix with dry dressing and stuff shells. Top with Italian bread crumbs. Bake in a Dutch oven at 350 for 20 minutes.

DEVILED CRABS

1 cup fresh parsley, chopped fine
1 green pepper, chopped
2 cups celery, chopped
4 green onions, chopped
1/8 tsp basil
1/8 tsp marjoram
1/4 tsp Tobasco sauce
1/8 tsp red pepper
1 tsp salt
1/2 lb margarine
2 lbs crab meat
1 1/2 cups Italian bread crumbs
4 hard boiled eggs, finely grated
half and half

Sauté all ingredients except crab meat, eggs, and bread crumbs in margarine. Cook until onions are clear and celery is crunchy. Pour into medium pot and add crab meat. Mix well. Add bread crumbs and eggs. Mix well. Add enough half and half to moisten. Place a pie plate upside down in Dutch oven. Put pot on pie plate and bake at 350 for 420-25 minutes. Serve as spread over garlic skillet toast.

CRAWFISH PIE

3 lbs crawfish tails
2 sticks margarine
1/2 cups flour
1 onion, chopped
2 cloves garlic, minced
1 green pepper, chopped
2 bunches shallots, chopped
1 bunch parsley, chopped
1 cup celery, chopped
3 tbs tomato sauce 1 tsp salt
1/2 tsp red pepper
1/2 tsp black pepper
2 frozen pie shells

Melt margarine in Dutch oven. Add flour and brown lightly. Add garlic, onions, green pepper, celery, shallots, and tomato sauce. Stir to blend and cook covered 1 hour. Stir frequently to keep from sticking. Add 3 cups water and simmer several hours. If mixture thickens too much, add more water. Add tails and cook 15 minutes. If mixture is too thin now, add 2 tsp cornstarch. Add parsley. Mix well and pour into pie shell. Plop second shell over the filled one and pinch down to make top crust. Bake at 350 in cardboard oven for 15 minutes. Reduce heat to 300 and bake another 12-15 minutes or until crust is golden brown.

CRAWFISH JAMBALAYA

1 lb peeled crawfish
4 cups cooked rice
2 tsp olive oil
4 cloves garlic, minced
1 onion, chopped
1/2 cups celery, chopped
1/2 cups green pepper, chopped
1 stick margarine
1 cup green onion, chopped
2 tbs parsley flakes
1 tsp red pepper
salt

Sauté green pepper, garlic, onion, and celery in margarine in Dutch oven. Add olive oil. Cook uncovered for 40 minutes over low heat. Add peeled crawfish tails and cook for another 10 minutes. Add green onions, seasoning, and rice. Mix well. If mixture seems a bit dry, add more margarine.


BAKED BASS

1 large bass, filleted
1 onion, chopped
1 green pepper, chopped
1/2 stick margarine
2 cans tomato sauce
1 can tomatoes
2 tbs lemon juice
1/2 cups green onions and parsley
1/2 tsp Tobasco sauce
salt, pepper, garlic powder to taste

Sprinkle filets with lemon juice. Season well and place in double gallon zip-lock bag and put in cooler overnight. Wilt onions and green pepper in margarine in Dutch oven. Add tomato sauce and whole tomatoes. Cook over medium heat 45 minutes uncovered. Add 2 cups cold water. Season to taste along with Tobasco sauce. Cook 25 minutes over medium heat. Add filets and bake at 325 for 40 minutes. Sprinkle with green onions and parsley and serve.

TUNA SPINACH AU GRATIN

2 cans tuna, drained and flaked
2 pkg frozen chopped spinach, cooked and drained
1/8 tsp red pepper minced
2 tbs lemon juice
4 tbs grated parmesan cheese
1/2 tsp salt, pepper
2/3 cups Italian bread crumbs
1 cup mayonnaise sauce
2 tsp Tobasco sauce

Blend ingredients and fold in mayo. Spoon into medium pot. Sprinkle with additional parmesan cheese. Bake in Dutch oven or cardboard oven at 350 for 20 minutes.

NUTTY-FRIED TROUT

4 medium trout
1/2 cups flour
1/4 tsp garlic powder
1/4 cups walnuts, finely chopped
1/8 tsp salt
1/8 tsp pepper
2 eggs, beaten
1/4 cups olive oil

Clean trout and pat dry. Combine dry ingredients into a gallon zip-lock and shake to mix well. Dip trout into beaten eggs, then shake one at a time in flour mixture. Set trout aside on a large pot lid or 10 minutes. Heat oil in a large skillet and fry trout until brown,
about 7 minutes on a side.

SCALLOP GUMBO

2 lb small scallops
2 medium onions, chopped
1/2 cups celery, chopped
3 tbs flour
2 cloves garlic, minced
2 lb fresh okra, sliced 1/4in
2 green peppers, chopped
4 tbs olive oil
3 tomatoes, cut up
salt & pepper to taste
1 tsp cumin
Tobasco to taste

Prepare a rue in Dutch oven with olive oil and flour. Cook until brown, stirring often. Add onion, green pepper, and garlic. Slowly stir in 1 quart of water. Add salt, pepper, cumin, and Tobasco. Add cut up tomatoes, okra, and celery. Cover and cook about 30 minutes. Add scallops and simmer another 6 minutes.

Thanks to Mike Audleman

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