Jim's Linguini and Clam Sauce MUST TRY!!

Linguini and Clam Sauce.

Yes it is true, this is really about my favorite dish. Variations on this basic dish include topping off the pasta with some fresh Rockfish and or Tuna / blackened. Here is what you do to make one fantastic inexpensive and delicious meal worthy of the most discriminating palates.

The Sauce.

First slice elephant garlic into medium slices and place in sauté pan, add teaspoon of butter and a splash of wine. Cook garlic until tender. Then add two sticks butter two cups white wine fresh cracked pepper one cup fresh chopped parsley and the juice of four lemons. Sea salt to taste. Heat the sauce up stove top then

cover and let sit on warm.

The Clams.

MUST BE FRESH!! These we did these on the Eastern Shore and they were the best I ever had. (American Shellfish Company Clams compliments of owner Joe Pierson.)



Steam the clams in one cup wine and one cup water with fresh lemon rinds. Once done shell out 1\2 the clams and set aside, let the rest remain in the shell.

To prepare:

Simply cook your pasta aldente then drain. In a large sauté skillet pour the pasta in

And top off with the sauce. There should be a lot of liquid in the pan. Add in the clams as well as the ones in the shells plus two sliced lemons. Sprinkle fresh parsley and parmesan cheese over top and place in 350 degree oven for 15 minutes.



Serve family style with some garlic bread.

AWESOME!!! One of the best dishes you will ever cook up

PS: Thanks Donna for letting me come to Mermaid Bay to cook this one up for you. Was fantastic!!!

Jim Baugh

JBO TV

Author of HOOKED

Pitmaster Victorian Station Jim’s BBQ



Donna enjoying a glass of wine while I mess up her kitchen!

Fajita Round up, JB's Beef and Chcken Recipe- Tequila & lime

Here is my full proof recipe that is not as complicated as one might think. There are some tricks to preparing this dish and shortcuts will not do here. Mexican \ Tex Mex is probably my favorite of all dishes because there is no limit really to what one can do, and a great way to entertain guest.

Here are the ingredients you will need for the Fajita seasoning, and Jim’s Baugh Ha Salsa.

Fajita seasoning:

Garlic powder

Chili Powder

Celery Salt

Crushed Red Pepper

Black Pepper

Sea Salt

Cumin

Brown Sugar

Four limes (used in marinating the meat)

White Pepper

Cayenne Pepper

Now, you can buy fajita marinade and doctor it up a bit if you like. I usually will make mine in bulk and just store for later use. Mix all ingredients and use to powder your selected meats.

Baugh Ha Salsa:

2 #10 cans tomatoes

1 can tomato sauce

1\2 cup crushed red pepper

one minced bunch of parsley

one squeezed lemon

2 teaspoons black pepper

1 teaspoon sea salt

1\2 red wine vinegar

1\2 cup soy oil

one bunch of cilantro

one large yellow onion

three large cloves of elephant garlic

two cups water

NOTE: This recipe is a slight variation of the famous Border Salsa from the Border Café in Richmond Virginia. Now closed, but once a thriving fan district joint that we all loved. It took me years to get this recipe, and only got it after they closed. The origin of this salsa came from a taco stand in southern California over thirty years ago.

In a food processor whip up the parsley, garlic and cilantro. Pour all tomatoes and sauce into a large mixing bowl, add remaining ingredients. Let chill overnight then let stand to room temperature for serving.

Preparing the beef and chicken.

You will need the fajita seasoning

Three shots of tequila

Three green peppers

Two jalapeno peppers

Large onion

One shot of grand mariner and the two limes

MOST IMPORTANT!!

Cut your meat SMALL!!! This creates more surface area for marinade and also aids in tenderization of the meat. DO NOT HAVE LARGE CHUNKS OF MEAT!! You want to cut it almost as small as if you were doing a stir-fry, which in essence, that is what you are doing.

Place meat in a bowl; add your fajita seasoning as well as chopped jalapenos, the tequila and grand mariner. Then cut and squeeze the juice of four limes into the bowl, stir and refrigerate overnight.

To Cook




Caramelize and char the meat and veggies.
Cast iron is the best way to do this

 

Heat a large well seasoned cast iron skillet until the center turns a little white, then splash with a shot of vegetable oil. Immediately put in you meat and begin to stir-fry. You will want to press the meats down onto the skillet to caramelize then and it will also produce a nice char on the pieces of meat. This is what you want. Once the meat is 3\4 done, add sliced onion and peppers into the mix, stir until veggies and meats get a nice char on them.

You will want to have all your sides done before you start cooking the meats. Here is a tip, you don’t need much, not even cut tomatoes. The salsa takes care of that. The more simple you make this dish, the more elegant and tasty it becomes. The meats have so much flavor, you really don’t need much else.

Be sure towel is very damp, set at 200 degree oven

To serve, use heated corn tortillas, NOT FLOUR!! Heat them in a wetted towel in the oven or microwave.

NOTE: Flour tortillas are fine if they are homemade and very thin. We have always made homemade tortillas and love them. They are worth the extra trouble, but do NOT use store bought tortillas, only corn. HUGE Difference.

Place corn tortillas on a plate, serve meat straight from the sizzling cast iron skillet onto the corn tortilla, top with a little of your favorite cheese, cheddar and Monterey jack is great, top off with some Baugh Ha Salsa.

Now you have got it!! For sides, fresh lettuce, sour cream and fresh sliced avocado is always good. Just be careful not to load up on to much of that stuff. Just the fajita with the cheese and salsa is about the best way to go, you can really taste the great flavors, not covering them up with a lot of other stuff.

Once you get this recipe down, it is very easy to change things up a bit, adding fresh shrimp to the meat mix is a very good thing to do. Bottom line is that this is all really a very easy recipe to do and takes little time to prepare for your guest. I usually will set up all the sides buffet style and serve the fajitas fresh out of the skillet for each guest. You do want that meat to be sizzling hot as it hits the corn tortilla. You don’t want to be serving luke warm fajita meat.

Cheers!

Jim Baugh

JBO TV

Author of “HOOKED”



Tuna with Backfin Avocado Relish

Tuna with avocado backfin relish on a bed of beefsteak tomatoes.

It is that time of year! I wait all year for the fresh game fish to be cruising just of our Virginia waters and fortunately at the same time, it is beefsteak tomato season. Here is a great dish that is simple to prepare and your guest will love it!!

Ingredients:

Backfin crabmeat

Spring onion

Avocado

Tuna or Swordfish

Fresh beefsteak tomatoes

Fresh chives and basil

Olive oil

Your favorite blackening seasoning

White rice

Fresh Garlic

One lemon and lime

For the relish, in a bowl mix backfin crabmeat with fresh cut diced beefsteak tomatoes and add sea salt and pepper to taste. Cut fresh avocado and drench with fresh lemon juice.

Add fresh basil and cut chives, minced spring onion and squeeze one lime into the bowl.

Mix together lightly and chill

Grill the Tuna steaks with your favorite blackening seasoning and set aside on warm.

To serve, plate up a white plate with two slices of beefsteak tomatoes dashed with basil and chives and a little olive oil. Then scoop some white rice on the side then lay the grilled steak on top of the rice. Top of with grilled Tuna, garnish with lemon and lime.

Excellent summer dish!!!! Enjoy!

Jim Baugh

JBO TV

Author of “HOOKED

Merry Christmas! Here is a special recipe direct from the French Quarter with guest chef Steve van Noppen!

Jambalaya- Made the French Quarter Way

Well, what can I say, Christmas came early for me this year by way of my new friend and master chef Steve van Noppen. The gift was home made Jambalaya made authentic from someone who not only has been the chef at Broussards in the French Quarter, but a graduate from The Culinary Institute of America, and degreed in Hospitability Management at Florida International University. Steve currently is the executive chef at the Shreveport Convention Center in Louisiana.

Now, you may be wondering how I hooked up with such a word class chef. I mean this guy’s classmates included Anthony Bourdain and he hung out and worked with Emerald Lagasse. Obviously, this is the guy to get a Jambalaya recipe from if I could!

I met Steve van Noppen through my good friend Chris Jacobson who along with his wife Karen own Victorian Station where Jim’s Bar B Q is located. Chris calls me and says,

“Hey Jim! Guess what! My close friend who I was in scouts with in Germany as a youngster and is also a master chef from New Orleans is coming in for a visit. Dying for you to meet him!”

Now I was really excited. I figured someone who has been so successful in the restaurant world for so long, certainly could lend a few simple tips to a budding BBQ Baldie. And he did.

Steve stayed for about two weeks and hung out here at the BBQ and really enjoyed himself. He tried all our smoked dishes and simply said, it is fine, don’t change a thing. If anything, he commented that the ribs could be more spicy, but we are in the mid Atlantic, not the French Quarter. Different palate here. I already will get folks saying my BBQ ribs are too spicy, and I don’t even have ANY heat ingredients on them. Funny but true. Steve was kind enough to give me a bunch of great tips including his home made slaw recipe which I do make from now on. Much better than mine.

Steve and I bellied up to the bar enough nights at Jim’s Bar B Q for me to finally get up the nerve to ask,

“Steve. Hey man, since you are this great chef and all, and since you are leaving town on Monday, why don’t you show this old Virginia boy your take on authentic French Quarter Jambalaya. In other words, would be so kind as to come over to my condo and cook us dinner, and buy the groceries on your way???”

Steve was glad to do it, and came over with all the fixens for a delicious Jambalaya. A couple things you should know about Jambalaya, these things I learned from watching chef Steve.

*Anyone can make Jambalaya, it is not really a hard dish to make

*Jambalaya is not a super hot dish at all

*Ingredients can be found at most any grocery store

*Jambalaya is a “Ricey” dish

*Jambalaya can contain many different ingredients, mix it up the way you like it.

Here is the breakdown of what you will need.

Seafood Stock

Scallops

Andouille Sasuage

Parsley

Garlic

Celery

Cajun Seasoning

Rice

Shrimp

Onion

Can of crushed tomatoes

One jalapeño

Green pepper

Spring onions

White wine

Butter

Olive oil

Filed peas with snaps \ use as extender

Ok, now this may not be exactly like chef Steve’s, but very close. The good chef worked fast in the kitchen I was playing catch up most of the time, and I was drinking rum and playing with the red head, so, yes, I got distracted. BUT!! This recipe is really about there. You will notice that it is not loaded with cayenne pepper, the dish is very flavorful, but is not burning hot at all.

Jambalaya recipe’s are a matter of preference like most things. My take on this recipe is to keep it the same, except use less than half the rice and a second can of tomato sauce. My taste is more of the Creole style, less pasta and more sauce. Use this basic recipe, and vary it how you like it. Of course you can also use chicken, other seafood’s, various fish and even alligator. Use what you like and is fresh and native to your regional area.

Here we go.

First chop up everything, onion, garlic, celery, peppers, parsley, peel the shrimp etc.

In a LARGE sauté pan melt butter in white wine or beer and cook spring onions, garlic and sausage. Then add your veggies.

Next you will add equal parts of rice and seafood stock. One or two cups depending on how much rice you like. Stir, then add the can of tomatoes and filed peas. Sauté.

Next, add your seafood, shrimp and scallops and Cajun seasoning to taste.

Lastly add the finely chopped Jalapeño and parsley. Simmer for around 10 minutes, and you are done!

This is a great Jambalaya that is great as a main dish or goes awesome with a side to just about anything.

Try it during the Christmas Holidays, have your friends and family over for a zesty taste of the French Quarter. You will be glad you did!

Thanks again to Steve van Noppen for cooking us such an awesome dinner and sharing it with our fans, friends, and family.

Jim Baugh

JBO TV

JBBQ

Author of “HOOKED”

Order HOOKED

“COOKED” paperback release date spring 2010

Jim Baugh Outdoors Central Web Site
Jim's Bar B Q Restaurant