Steak um Up!!! Sandwich Time!!



Serve with side of steamed Shrimp



There are a ton of ways to cook up a steak sandwich, and mine is not all that different than what you would find in Philly. It is all good! Great thing about fixing this dish is that it taste fantastic, is cheap, and is just to easy to make.

The traditional meat used in a Philly is Rib Eye, which is just great. If you use Rib Eye a simple trick to slicing it super thin is to partially freeze the meat and then slice. This does work well, or if you have a slicer use that, or, just get your butcher to have a wack at it.

MEAT-I like to use what ever is on sale at the local grocer. Usually I will get a London Broil or a Flank steak.

A simple marinade for the steak is Italian dressing and Worcestershire sauce. I also add a little Jerk seasoning. You can marinade with what ever you like.

Next, grill both side of the steak and cook to a medium rare and take off the heat. Let rest in a bath of beef stock, then slice VERY thin with a knife, set aside.

VEGGIES- Simple one. Onions Peppers and Schrooms pan sear with a little red wine vinegar, pepper and sea salt. If you have some fresh oregano, use that as well. Caramelize the veggies and set aside.

CHEESE- Cheese wiz is fine, however I like a combination of Swiss and Extra Sharp Cheddar. Slice and get ready to prepare the loaf.



Baugh's Baguette

 BREAD- Just use our Baugh’s Baguette’s recipe CLICK HERE.




First-Meat on Bread

  TO PREPARE- Preheat oven to 375. Take your Baguette and slice open. Dig out some of the bread inside to make room for a pile of beef!

Second-Veggies on meeat

Third-Layon the Cheese then Bake

First place your sliced beef on the loaf, then the peppers, then the cheese on both sides of the bread. Salt and pepper and place in the oven.

Cook until Cheese is nice and bubbly

Bake until cheese in melted and bubbly. You can add lettuce tomato, and May if you like, or just serve as is.

Now that was pretty easy now wasn’t it! We like to take the entire Baguette and fill um up, then slice into small pieces for game day appetizers. Goes great with wings and shrimp!

Steak um up!!

Jim B

Pool Drinks! Get me to the Keys Please!

It is time to head to the Keys! Boy I wish I was there now! Here is JB’s top five pool drink recipes. Try these sometime soon and you will thank me!

Here are some of our favorite Pool Drinks that old JB loves to mix up pool side. From simple, to having to use a gas powered blender. Here is our top five favorites.

Rum and Tonic

This is a cocktail I first had while I was entertaining doing close up magic shows in Atlantic City many years ago. Pretty simple recipe that was given to me by dear friend Rick Lake (RIP). My x wife never forgave Rick for showing me this cocktail. I have enjoyed it a lot over the years. Still do

• Rum in a tall glass with Ice.
• Diet tonic water with a slice of fresh lime.

This is about the only thing old JB drinks when it is cocktail hour. Good Rum to use is Mount Gay and any other medium dark Rum. Save the spiced Rum for the Coke. Spiced Rum and tonic does not taste to good at all. This is also about the lowest calorie cocktail you can have. This is what keeps my Brad Pitt Abbs. LOL

Reds-mopolitan

Here is a goodie!

• Diet Cranberry juice
• Vodka
• Club Soda and a straw.

In a tall glass add Vodka with a lot of ice. Three ounces of juice, then splash with Club Soda. Ladies love this one.

Barbados meets Cancun

For this one, you will need a blender with a lot of ice and good horsepower

• Three shots of Mount Gay Rum
• Two shots of Two Fingers Tequila
• One shot Grand Marnier
• Three teaspoons line juice concentrate
• One teaspoon sugar
• Juice of Three limes

Mix all ingredients into a blender, blend until well mixed then serve in a double insulated glass over crushed ice. Very good.

Grand Sangria

• Six cups red wine
• One cup of Ginger Ale
• Two ounces of Grand Marnier
• Cut fruit, oranges, lemons and limes

Mix ingredients in a glass tea container and add sliced fruit last. Serve in chilled wine glasses.

 

Uncle Toms’ Purple Passion (Awesome)

Yes, this was also known as “The Recipe”. This one got pretty famous and is a great pool drink. You will need

• Bottle of ginger ale
• One bottle of grape juice
• One bottle of orange juice
• Six ounces of Pineapple juice
• One fifth of Gin or grape Vodka
• Juice of five lemons

Mix all in a one gallon container and chill in fridge for three hours. Keep on ice and serve chilled in a tall glass. Best pool drink ever!

NOTE: All these cocktails are best served in a double insulated TALL plastic glass. They are not cheap, around $15 bucks for one Glass, but they are guaranteed for life. I buy them at BB & Beyond. They cheaper ones just don't last and these are dishwasher safe. They are made by Turvis. "Turvis Tumbler"

These are top five fav’s and all go great with just about any pool side BBQ. Try one! Or two!

Have fun!

Cheers!

Jim Baugh

PS: Alcohol and certain pool toys don't mix very well, be careful. Don't drink and drive, use in moderation.

Cajun Phil Brussard's "Cajun Lasagna"




Legandary Cajun Phil Brussard known as "Cajun Phil" has been producing his popular TV show for over 20 years. A serious tournament fisherman that is also known for his fantastic recipes. I ask Cajun Phil if he would not mind donating one of his favorite recipes for our Galley Blog, and he was happy to send us this one!! Just love it. Thanks Phil!! You can find more about Phil on his web site and Facebook.

http://www.cajunphil-captkevin.com/

Check out this recipe!

CAJUN LASAGNA  

10 uncooked lasagna noodles

2 cans Rotel tomatoes with green chilies, drained

12 oz. peeled small shrimp, (or Crawfish tails)


Crawfish



1/2 lb. Venison Spicy Deer sausage, cut in 1/4in. slices

1, 16oz. jar Alfredo pasta sauce

2 cups shredded mozzarella cheese 1/2 cup shredded Parmesan cheese

2 tablespoon chopped onions

1 tablespoon chopped garlic
2 tablespoons chopped parsley
good helping of Cajun All Purpose Seasoning..



Shrimp



Heat oven to 350F, cook & drain noodles...

spread 1 cup of Rotel in ungreased glass dish, top with 5 noodles, overlapping slightly, layer with half each of the remaining Rotel, shrimp, sausage, Alfredo sauce, & mozzarella cheese. Repeat layers until all is used up, then sprinkle the Parmesan cheese over the top.



Tomatoes



  Cover dish with foil & bake for 30 minutes, or until center is hot, uncover and bake another 20 minutes or until cheese is melted, let stand for 15 minutes, cut & sprinkle with parsley..

serve & enjoy..goes great with Cold Beer...

Thanks Cajun Phil!!!

"Cajun" Phil

Rockfish Shootout Chowder 2011

The Mid Atlantic Rockfish Shootout Tourney is probably the largest Rockfish Tourney in the world. This year the tourney had the pleasure of having Johnny Morris of Bass Pro and Bill Dance along with some 130 teams competing for what was over $150,000 in prize money! -Thats, CASH Money!

Today at the weigh in the event was hosting an awesome Rockfish Chowder soup for everyone there. I of course grabbed up a dish and tried some, it was wonderfull. Thank you Mike Standing and the Watermans Rrestaurant. I had a couple of bowls and tried my best to disect the recipe and I think I am pretty close. For the most part it is a Manhattan style chowder, and this one was done very well with LOADS of awesome Rockfish chunks.

Here is the run down.

Potatoes

Fresh Rockfish fillets, very meaty cuts, and LOTS!!

Canned tomatoes

Celery

Onions

Parsley

Thyme

Sea Salt and pepper

Bay Leaf
Tomato Paste
Oregano
Chunky Carrots
Seafood stock or you could use good clam juice.
Olive oil
**The key to this soup is a LOT of very meaty FRESH Rockfish.

All cooked up very hot and served with Oyster crackers Tabasco and Texas Pete!!! Awesome! Try It!
JB



Mid Atlantic Rockfish Shootout 2011 Second Day, of three day event



Pirate Pete's Spicy Galley Spaghetti

Here is a quick and easy recipe for the galley that is sure to warm up your boat guest on a cold January day at the dock. This recipe is contributed by captain Pirate Pete and he made it for all of us at a dinner party last night. This is not your usual Italian spaghetti dish by any means, but it is very good and you should try it for sure. Everyone loved it!

Ingredients:

Country sausage

Italian sausage
Ground Beef

1 pack of chili mix

can of mushrooms

can of large pitted black olives

Three cans of spaghetti sauce.

Crushed red peppers

Olive oil

Brown meats and drain then put in a saucepot. Add schrooms and olives and all tomato sauce. Use some water or red wine to thin out the sauce if necessary. Heat on medium.

Cook the noodles for about 8 minutes then let stand on a low simmer for 10 minutes. During this time add crushed red pepper into the water as well as Olive oil. Drain when done.

Serve topped with fresh cheddar, motz, and parm on top.

Spicy and delicious, and very easy! Try it in your Galley sometime, it will heat the boat up real quick!!

Jim B

Baugh's Garlic Bread Baguette


 






Served with Baugh Baguette's stuffed with roasted Garlic.
Baguette Recipe Click Here