Here you will find many of the recipe's featured on Jim Baugh Outdoors TV over the past 33+ years. We have also included dishes from our Cooking with Jim Baugh DVD, family recipes, and even grilling tips. Guest recipes are welcome, and we will post restaurant reviews here as well. You can also order Jim's books by following the posted links. I am currently writing my fourth book "COOKED" -stories behind our recipes over the past 30 years. Have fun!!
Everyone come out and join us for a great tourney event! The Million Dollar Rockfish Challenge Cook Off this Thursday at Marine Shores in Virginia Beach Virginia.
We will be competing with our signature Rockfish dish that will be announced at the event. You can find us in the BIG tent on location at the tourney.
Our recipe will be posted on this Galley Blog as well as the winning recipes. (Top Two) after the event.
I would like to first off thank Captain Earl Williams for coming down from the mountains to help me with this competition. We had over 20 bags of stuff from groceries, coolers, gas burners, and even three crock pots! It took us over an hour to set up and we only had 90 minutes to cook up our dish.
JB's entry,-- Cajun Rockfish with four pepper prawn sauce.
Jim ready to roll after one hour set up. 90 min. later, ready to serve!!
I chose my four pepper prawn sauce to go with this Rockfish, this is a BIG dish and requires a LOT of prep.Although we may of won the popular vote, the judges preferred a more staright forward dish, a blackend one I think by a group called, “BurntToast”. Congats guys!!!!!
The place was so packed, could hardly see any of the dishes. Fortunately there was a presentation table that had all the entries on it and EVERYTHING looked great!
The host put on a great show and there was live bands playing center stage, beer tucks, etc, it was a very well put together event.
The wining fish for the tourney weighed over 80 pounds and the team won close to 10,000.00!! No one won the million dollar world record prize.
Congrats to all, and here as promised is the recipe for our entry.
JB's Cajun Rockfish with four pepper prawn sauce and Backfin Relish
Pan Seared Cajun Rockfish with Four Pepper Prawn Sauce topped with a Ceviche Backfin Relish. Garnished with a Sourdough Multigrain Baguette Slice made from our Chesapeake Bay Yeast Culture-Starter.
First : Ceviche Backfin Relish
Ingredients-
1 pound Lump Backfin Crabmeat
2 Lemons
1 line
1 tomato
6 capers
3 spring onions
Sea Salt and pepper to taste
Break apart lump backfin crabmeat to make sure there are no shells and place in a bowl. Add juice of two lemons and one lime to the crabmeat. Slice tomatoes into very small cubes as well as spring onions. Cut some capers and add. Mix well. Sea salt and pepper to taste. Let set in cool place for two hours.
Second : Pan Sear Rockfish in Cajun Breading.
Filet fish by taking out any dark meat down the center and trim the rib cage out. Wet the filets and then put a dash of Cajun seasoning, sea salt, and fresh cracked pepper on the meat. Coat the filets in the Cajun breader mix and set aside ready to pan fry.
Heat Vegetable oil to frying temp in a very shallow bath in a fry pan. Non stick or cast iron skillet. Lightly fry the filets and then set aside on a drain cloth or paper towels. Keep the filets warm in oven until sauce is ready.
Third: Four Pepper Prawn Sauce
Ingredients-
1 each, yellow, green, red, and orange pepper
1\2 red onion
1 shallot
3 cloves elephant garlic
2 cups white wine
1 cup heavy whipping cream
1\2 stalk celery cut
1 cup of port schrooms
1 tomato
3 lemons
1 stick butter
1 pound large shrimp. (Tiger) Peeled \ de-veined
3 spring onions
1\2 cup fresh parsley
1\4 teaspoon red pepper
1 teaspoon cooking oil
sea salt and fresh cracked pepper
2 teaspoons corn starch
dash of anchovy paste
dash of 2X tomato paste
Start by melting the butter and cooking the garlic in a large sauce pan. Then add the wine and bring to a fast boil. Reduce and add all the peppers and cook until tender.
Next add the celery, schrooms, and tomatoes. Cook for additional four minutes and add the red pepper, juice of two lemons, and parsley. Add remaining ingredients except shrimp. Cook for another two minutes -Reduce heat and add the Shrimp. To finish, add the whipping cream and continue to reduce heat and stir. Use the corn starch to thicken.
To serve:
Plate the cooked Rockfish and pour a heaping amount of the Prawn sauce over the filets. Top the filet with the Backfin relish, only about two ounces. Garnish with Sourdough Baguette slices made with our Chesapeake Bay Starter.
This is my daughter Casey’s favorite sandwich and she made it up herself. It is a delicious combination of fresh baked chicken, avocado and bacon. This sandwich is called, “The Casey Lee”
White whole wheat Baugh's Baguettes. AWESOME!!
For this sandwich I baked some white whole wheat sourdough Italian Baguettes topped with black sesame seeds. The sourdough starter \ poolish I let set out overnight and made the bread in one day, there was no bulk fermentation. For the complete Baguette recipe just look at our Baugh Baguettes recipe here on our Galley Blog.
Injected chicken with a pepper butt. GREAT FLAVOR
Cooked Chicken
Fresh motz and pepper jack bacon and onion, getting ready to go in oven
Start off by baking an injected Chicken. I like to use a Cajun Creole sauce for the injection and a nice BBQ rub on the skin. Once baked set aside to cool then slice thin slices of white breast meat.
Cook up some bacon, drain and set aside. Slice up some fresh Avocado’s and red onion and also set aside with some fresh cut lettuce.
Pre heat oven to 400. Take a slice of the Baguette, slice open and stack slices of chicken topped off with the bacon. Place Motz cheese on top and on the other half of the bread, put some pepper jack cheese.
Bake in oven for 10 minutes until the cheese is bubbley.
When done, finish the sandwich off by topping it with fresh lettuce, sliced Avocado, and red onion. Sprinkle a little olive oil on top and a dash of oregano and parsley.
And absolutely delicious sandwich for sure. Try it!!
Where I got this recipe???? It did not come easy, here is the story.
The Muffuletta sandwich is arguably one of the best sandwiches in the world, if not the best. Also referred to as “The Muff” is a food item that was invented at the Central Grocery in New Orleans in 1906 and is of course known as the home of the Muffuletta. The interesting thing is as much as this sandwich is hailed around the world, it is hardly found anywhere outside of New Orleans. If you go to New Orleans, you will find different variations of this sandwich depending on where you go. On rare occasions while traveling I have found this sandwich at various places, would always try them, and was always disappointed.
The“Muff” is a lot like a lot of dishes that people think you can only go out and get at only one or two places on earth, and be great! However the truth is you can make a Muffuletta at home just as good, and actually better than you can get anywhere, including New Orleans. This is not a difficult dish to make, however does require the knowledge of some artisanship in the baking area, the rest is rather straight forward as you will see here. The biggest problem I have with the sandwich is I have a hard time finding Italian Hams at delis. We live on the Chesapeake Bay, and the little Italian deli where you will find everything in New Orleans, does not exist around here. So, as far as the meats \ filling, some of mine are substitutions which are very similar to the original. I will also show the original filling and what I used to substitute for it. Either way, does not matter that much, the secret is in the Olive Salad and bread.
How did I get this recipe?? It did not happen overnight, it happened over the span of about 20 years. When we first got started producing the TV Show, my salesman and I went to New Orleans to a outdoor fishing show called AFTMA, to try an find sponsors for our program, then called, Fishing Virginia.. What we found was the Muffuletta Sandwich! No sponsors, but good Eats! This thing called "Muffuletta" was the best thing I ever had and I had it at the Central Grocery, the real deal, where the thing was invented. I could not figure out what made this thing so DARN good!!!
I was standing by the cash register and this old man, about 200 yrs old had a big bowl of Olive Salad at the counter and he was stirring it. I ask him “What is the secret to your awesome Muffuletta Sandwich??” He looked at me and said as he put a spoon of salad in his mouth, “It’s good on anything”. So, they sold the salad there and I bought a couple of jars to take home.
After getting back home, I continued to order the Olive Salad for years until one day I said, I am going to figure out how to make this. This was before the days of the Internet, so I called my Mom over to help me reverse engineer this Olive Salad. We did. We took the last of the Central Grocery jar and went to work. We figured everything that was in it and then I went off to the store to purchase all the ingredients. When I got back, we went to work on the recipe.
We were close, very close, everything was there but the taste was not quite there. It was good, but not an exact match to the original. So I had the idea of just sniffing the jar of the Central Grocery Olive Salad, then one by one, smelling the can of each ingredient that I had bought. When I got to the green olive can, BINGO!!! I took the brine from the Green Olives, added it to the salad, and there it was. The taste was identical, everything was there. Mom and I had reversed engineered the Olive Salad successfully and ever since I have made it every year during the holidays. From Thanksgiving threw Christmas, Muffuletta’s can be found at Jim’s Place. When guest come by for a sandwich they always say the same thing. WOW, best sandwich ever had. I had some Central Grocery olive salad last night that a friend gave me who just got back from New Orleans, Made a “Muff” for Ruthie, she had never had one. She said without a doubt, the best Sandwich she has ever had or heard of. I agreed.
I am enjoying writing this recipe a lot, because I have a small bowl of Olive Salad sitting beside me with a spoon in it. What fun!
Now here is the recipe, enjoy!
The Bread:
For years I have been going to stores asking them if they have round Italian loafs that I can make a Muffuletta with, the answer has always been NO!!
Make no mistake about it, with this sandwich, the bread is a BIG deal!
Cast iron skillets are PERFECT for making round Muffuletta Loafs
So, here is what you do, and it works fantastic and will really make your sandwich.
For the Sourdough Italian Bread recipe, just follow my Baugh's Baguette recipe, Click Here to review it. This is a sourdough recipe that uses a wild starter. I also use the King Arthur Flour starter as well. The only difference is you are going to use two eight-inch cast iron skillets for your baking pan. Oil your cast iron skillets or use an olive oil non-stick cooking spray. Put your dough in the skillet and let rise another 1 1\2 hour. Cast iron skillets are a GREAT way to bake bread. These skillets will give you the PERFECT round Italian loafs that you will want for this sandwich. **We used both toasted Sesame and Black Sesame seeds on top of loaf.
Use a pan in oven to steam bath the bread
Bake at 425 for 25 minutes then remove and place bread on cooling racks. Let bread cool 45 minutes before serving.
let bread cool on racks
Once the bread is cooled, slice horizontally and on the top of the round loaf, pick out a cavity in the bread. This will allow you to pile on the olive salad and will help form the sandwich.
NOTE: Flour mix for this recipe was 2 cups whole wheat white flour KAF 1 cup whole wheat flour KAF 3 cups KAF bread flour. I used my standard Baugh's Baguette recipe with only a 20 minute Autolyse and a fast rise of around three hours. I did not have time for an overnight bulk ferment. This was a six hour bread from start to finish. It did turn out very good, super tasty, however I do prefer an overnight bulk ferment as long as time allows.
Pick out some bread in top of loaf. Helps hold the Olive Salad
Olive Salad:
Green Olives, (no pitts)
Calamatta OlivesPitted
black olives
Cauliflower, carrots, celery, Pepperoncini \ thinly chopped
Capers
Garlic cloves chopped,
Celery, thinly sliced
Italian Parsley,
Fresh oregano
Crushed red pepper flakes
Green Onions, thinly sliced
Kosher Salt & Freshly Ground pepper To Taste (salt may not be necessary)
Sweet peppers
Green Olive Brine 1\2 cup
Olive oil 1\2 cup OLIVE BRINE
Mix all ingredients and take off the stems of the pepperoncini. Try to leave some of the Pepperoncini whole and not diced up. You also don’t want all of your olives smashed. This should be a chunky salad, See Pic.
Put in a ball jar and set in fridge overnight.
Filling, Meats and Cheese:
Here is the original filling recipe-
Ham
Mortadella
Genoa Salami
Provolone
Motz.
Here is my substitutions based on what I can find-
Prosciutto, Smithfield Ham
Genoa Salami
Provolone
Motz
Both are close and are great. Use what you like best and what you can find. Do have your meats shaved fresh and the cheese as well.
To Prepare.
First cut your bread into halfs and pick out the top half.
Next, put Motz Cheese on top of the top loaf
Next, on the second half start layering your filling.
Ham
Prosciutto
Salami
Then provolone.
Bake in oven at 375until the cheese is a little brown and bubbly.
Out of oven and ready for Olive Salad
Top on, olive salad piled high inside, ready to cut into quarters. YUUUUM
Da BEST!!!!!!
Here is a GREAT Tip!
Try this!!! Awesome!
NOTE A) : I like to put some Anchovy paste on the bread before putting on the olive salad. Really adds a nice touch of flavor. I must credit “The Basement” in Richmond Virginia. Legendary sandwich place in the fan. The “Downstairs” was my fav sandwich there and it had anchovies on it. It was an Italian meat sandwich that was out of this world, my dad and I ate there for years. I like to put the Anchovy paste on the bread, however I have since read that some folks put it in the olive salad.
NOTE B): I have been asked if there is a reason why I make this for Christmas because it is not known as a holiday dish. The reason is simple. Many years ago when I ordered the olive salad through the mail, it happened to be around the Thanksgiving holiday. I smoke and deep fry Turkeys which is just wonderful meat, and I thought, why not use Turkey instead of the Deli Hams, etc. I did and it was a big hit. I actually like the meat filling much better with smoked sliced Turkey, totally unreal flavor!!!! (les sodium as well) Once you get the bread and olive salad down, stuff the filling with what ever you like. Just like the 200 year old man said eating the olive salad behind the cash register at the Central Grocery, "It's good on anything!" And- IT IS!!!!!!.
**************This Sandwich made with the entire round loaf can feed two VERY easy. Also great for parties, divi up in eight for appetizers. Your company will be very glad they came to your party for sure!
Jim Baugh Outdoors TV just had an awesome shoot offshore for Sea Bass and loaded up on some BIG fresh Sea Bass. One of the best fish you can ever cook up. Here are some pics from our Sea Bass Three Pepper Shrimp Sauce Dinner. We have featured this recipe before CLICK HERE for complete recipe. Fairly simple dish, but one of the best you will ever have. Try it over the holidays!!!Your family and Friends will love you for it!!
Here is a great side that we have with our Mexican dishes as well as seafood and sandwiches. I make this fresh at the table in front of dinner guest and it makes a great presentation. Taste fantastic as well. The chips that I serve are home made and quickly fried, only about a minute on each side and they are done. A little Sea Salt to sprinkle.
JB's GUAK RECIPE!!
* Finley chop 1\2 red onion
* One tomato
* Some Fresh Cilantro, chopped
* four cloves of Garlic chopped
* two teaspoons red wine vinegar.
* four Avocados, peeled and pitted and chopped
* One fresh lemon and one Lime squeezed.
* Salt and pepper to taste
*teaspoon crushed red pepper
Stir all ingredients in a bowl. Ad the fresh lemon juice last and save the avocado seed to be stored in the container with the Guak Salad.
Place in fridge to chill for at least an hour, then serve near room temp with salsa, fresh chips, it is good with just about anything. Will keep good and fresh with good color for several days. However when ever I make this, usually there is no left overs.
Try It!!
Jim Baugh
JBO TV
Here is a contributing recipe that your family has got to try! And enjoy while watching the Spanish Fly!
(Recipe handed down from Jose's mom)
Here it is: Marinade some chicken thighs in a mix of Marsala cooking wine, olive oil and italian salad dressing for about 2 hours. Then slice potatoes and layer the bottom of a cooking pan, next slice onions and put on top of potatoes.Arrange chicken on top adding only a tiny bit of marinade. Set the rest of the marinade aside and dice about six cloves of garlic and add to the marinade.
Next is to slice calamata olives and barage on top of chicken thighs. Cook at 385 and in 20 min put a spoonfull on each Thigh. Enjoy!!
NOTE: Jose Wejebe is host of the popular Spansih Fly Television Program. You can find out the latest info on Jose and his show info by logging on to his site athttp://www.spanishflytv.com/We appreciate his recipe contrubition! Thanks Jose! JB
I am not sure if this has been done before, but it sure was a new one for us!! This Thanksgiving I was in charge of Saturday night Pizza night and made some traditional pies, however came up with one pie that was a good way to use some delicious Leftovers. Deep Fried grilled Turkey Pizza!
First up, you need some good deep fried Turkey. We deep fried two birds and had plenty for leftovers. The birds were rubbed down with a Cajun spice and fried for 45 minutes. We sliced the turkey for the Pizza very thin and made sure there was no bone or gristle, fat, etc. Just pure lean white meat from the breast.
Sauce- for the sauce I decided on a nice brown mushroom gravy, this was a good choice for sure. Certainly worked well with the Turkey and Oyster Stuffing.
Dough- I made my standard King Arthur Neo-NY Pizza dough that did take three days to make. I used KAF High Gluten, Bread, and Whole Wheat Flour. It is a slack dough, high moisture content that has a long fermentation and is made with our wild sour dough starter.
Oyster Stuffing and Bacon
For toppings I used some fresh oyster stuffing balls \ chunks from our Turkey Dinner and also cooked up some bacon and cut up in small pieces. We then took a bunch of spring onions chopped them up and used them to put on top of our cheese, which was mostly fresh shredded Asiago and Parm. (No Motz)
Chipotle Peppers
Slice of Turkey Pizza
At the last minute we came up with the idea since this pie did not have a lot of “Zing” was to add Chipotle Peppers that were packed in a Adobo sauce. This was a great idea and tasted good, however it did spice up the pie probably more than we intended. The peppers were the last to go on so for those that did not want the spice, it was easy to take off.
We grilled up the pie on our Pizza stone and the finished Turkey Pie was really pretty good. Next time I will probably tone down the pepper spice a little bit by pre cooking them. But all in all, a good tasting pie that was a lot of fun and everybody enjoyed it.
Good Turkey Pie!
Turkey Pizza cooking on the grill with Apple wood smoke
For sure, this is a fun way to do leftovers and is something your guest will always remember, a delicious fun way to wrap up Thanksgiving.
Pizza Disaster 101. (_ _ it happens)
Old JB here does not go to long in the Pizza making world before a disaster sets in. Usually in the way of a sticking Peel or a grill \ oven that is too cold. In this case, both.
My dough for this dinner did not have the strength it usually does so a hole in the dough during prep was accruing more than I liked, and I usually rarely have this problem. The other was a COLD grill. Something was wrong with the grill and we could not get the temp as near as high as I needed. The temp we could get was around 300 degrees, or less. This is a disaster considering the dough recipe I use is a very high hydration dough intended for high heat ovens, 700 degrees plus.
The other issue, my Pizza stone broke in half. This is now the second time I have broken a Pizza stone while traveling to make pies. I think I have learned that doing these type of Pizzas, it is not something that can be done easily on the road. There are just to many factors that can affect the entire process. Elevation, cooking temps \ grills, and pizza stones don’t hold up to travel very well.
So the pies were very hard to work with however I got threw it, they did taste great, and everyone had a great time.
When life hands you lemons, make an inverted Calzone!
The problem with a low heat grill and a high hydration dough is that the dough does not seal very quickly. It really took a long time for the dough to cook so any early handling while on the grill like rotating the pie, will cause the dough to break. Which happened on my last pie. SO!!! Time for the inverted grilled Calzone!!! Flipped over the dough, added a lot of fresh Motz on top along with San Marzano Sauce, some toppings, and a Calzone mountain is born!
Believe it or not, this mess was delicious. It was our last “Pie” for the evening and it was really good. It was not Pizza, more like a mound of stuff that tasted great. It reminded me of what a baked Alaska would be Pizza style. It was a fun recovery.
THANKS FOR A GREAT THANKSGIVING!!!
Uncle Bill and Aunt Jayne really put on the best spread for any holiday I have ever seen. The top of the list was Bill’s smoked tenderloin and Jayne’s corn pudding. AWESOME!! Thanks guys, Casey and I really enjoyed it a lot and look forward to seeing you folks again soon. Thanks again!
Cheers!
Jim Baugh
JBO TV
One of our traditional pies made also on Saturday.
Sliced Deep Fried Turkey
Barbara, Richard, Casey, Jayne, Page, and Uncle Bill
HAPPY THANKSGIVING
(We missed ya Ben, Ruthie, Pete an Clairece, and Otilea)
