Jims Galley

Jims Galley

Saturday, December 23, 2017

Tai Coconut Red Curry Salmon

Once again we headed to Roanoke to see Uncle Bill and basically cook for four days. I brought a prime rib cut them into steaks and cooked them in cast iron and finished them up in the oven. Bill smoked ribs and BBQ butts that were out of this world! Bill said he was going to cook us a special dinner for Friday night that Donna and I would love, something I have never tried. Well, all I can say it was one of the best meals ever and we had to have the recipe.  I think he got it from Pintrest and made a couple of twist to it.

Fortunately all the ingredients can be found at even your most basic grocery store. There is no doubt this is an extraordinary dish that would be perfect for any special occasion and it is not that expensive to make.


Tai Coconut Red Curry Salmon

Below are the two pics of the original recipe, simply click on them and print it out. I have mode no changes to the recipe but have a couple of tips.

Sautee all veggies using a little oil

Once veggies are done add the Thai Red Curry paste

Bake salmon with Montreal seasoning

First off, when you have all your veggies cut and you go to sautéed them in your pan, do NOT put any other liquid in the pan except for a little oil. I am always tempted to put in a dash of wine or two but don’t.

Cook veggies until done and finish off with the remaining ingredients. It really is a pretty basic recipe.

On the rice: Bill uses coconut milk for the liquid in the rice and it makes fabulous rice. Fantastic! He also uses a rice cooker of which I do not have. Just be sure not to over cook the rice and do use the milk.

Once the sauce is finished simply pour over the cooked salmon which sits on a bed of coconut rice and serve. That simple and one of the best dinner you will ever have.

Try it!


Jim B

Made with fresh Trout we caught on a shoot on the Pamlico Sound, this was fantastic! We cooked the fish tempura style and it was amazing.

Check out the film of JBOTV catching the Trout used in this dish, fun stuff! Nothing beats Fresh.

Monday, December 11, 2017

If you like wine you will LOVE DropIt !!!

It’s that time of year for spreading good cheer, raising a glass or two of good wine, toasting the year behind and the year ahead.

Included in my holiday and year-round dishes, I also love cooking with red and white wine. Whether we are in the kitchen fixing up the Sunday Gravy or roasting a savory chicken, wine is always a central ingredient.

But as much as I enjoy celebrating and creating with vino - I don't do well with tannins and sulfites. Even if I have just one glass, I know it in the morning. Spirts no problem. Yet wine, no matter the amount, I’m feeling pretty rough when the sun comes up.

You too?

Well, raise a glass to this! We’ve discovered a new product perfect for those who love wine but not the negative effects -DropIt.

With just a few drops of DropIt in your glass, gone are any issues caused by tannins and sulfites. Now I enjoy wine with my favorite meals and come morning, I’m still feeling good. So, can you!

Order your bottle of DropIt, heck buy a bunch -they make much appreciated stocking stuffers or a super hostess gift hanging around a bottle of wine. Your party hosts will  thank you then, and the next day too.

For more information go to

Let’s breakout the wine to use in this simple, seasonal favorite: Baked Chicken with Oyster Stuffing.

For the stuffing we use a Pepperidge Farm box mix and make it on the stove top. When the water is added, put in two cups of raw oysters and stir well. Use this mixture to stuff a fresh, cleaned chicken.

Place the chicken with Oyster Stuffing into a deep roasting pan with a wire bread rack in the bottom. (The chicken sits on top of the rack in the pan)
Rub the chicken first with olive oil then with poultry seasoning, and place some rosemary under the skin.

Pour three cups of white wine into the bottom of the pan along with fresh rosemary, chopped garlic and one chopped onion.

Bake at 450 degrees for the first 15 minutes then reduce to 375 for the remaining bake. Baste the chicken with the wine sauce half way through baking. Once done, let rest for 10 minutes before serving. Use the wine sauce and drippings for gravy.
Jim Baugh
Jim Baugh Outdoors TV

Tuesday, September 12, 2017

Cajun Crawfish Chesapeake Bay Crab Boil with Captain Jack Normand Jim Baugh Outdoors TV

This recipe is quite different than most boil in that both the crawfish and crabs are par boiled and seasoned first before they are added to the main boil. This is a great trick and certainly adds a lot more flavor to this dish.

This recipe can be varied up a bit as well. Some jumbo scallops and fresh clams would also finish off this dish nice. The key is everything has to be fresh and Captain Jack made it as fresh as it could be.
The crawfish were flown in overnight and the crabs were caught by Captain Jack on the ocean side near Wachapreague Virginia.
Try this dish at home, you will be glad you did!! Many thanks to Captain Jack and Mrs. Doris for putting on such a great show and serving up the best boil imaginable.

Monday, May 29, 2017

Smashburgers at home

Great burgers are all the rage thanks to Smashburger, In & Out, Fuddruckers, and the list goes on and on. Here is a simple and great way to do smashburgers at home. One of the big keys is have everything fresh, everything.
First up get some fresh ground angus 80/20 and you can season with just salt and pepper. However my fav is to use a little garlic powder and some Montreal steak seasoning.
Ball the ground beef loosely into a meatball, cover and refrigerate until it is time to cook. These burgers cook fast so be sure to have everything pre prepped

“Animal Style” is off the secret menu at In & out Burger and it is a nice trick. Simply take yellow mustard and cook it on the burger. I like to put it under the cheese, it makes a lot less mess and melds with the cheese perfectly. Also some sautéed onions. I use red onions with a bourbon BBQ sauce it is really does a good job. Delicious.

Either make or buy fresh buns, I use onion buns and it is fantastic.

I use a cast iron skillet for the burgers, heat up to medium high.

Now for the smashing!!

This technique is very effective because what it does is sear one side of the patty with a nice caramelization and helps to maintain the juice and flavor. It really does work

BBQ Bourbon onions
Put your meat balls onto a piece of parchment paper and then place it in the skillet meatball side down. Then very quickly use the bottom of a small pan or skillet and smash the ball so it makes a nice uniform pattie. HOLD THE PAN DOWN FOR 10 to 20 seconds. Then remove the pan and parchment paper. Cook for only a couple of minutes, then flip and add the mustard, cheese, and onions.

Cook for another minute or so and you are done.

Always pre-sear your buns and keep them warm and have everything else ready to plate.

There are many ways to do burgers, Smashburgers may beone of the tastiest ways to go simply because this method retains most of the juice from the burger adding flavor.
How we stack it up!
Give it a try, it’s smashing! JB

Saturday, January 14, 2017

Mailbox time- A cut above the rest \ Bamboo Cutting Board

For 30 years we get all sorts of companies sending us different stuff to try out on Jim Baugh Outdoors TV. Everything from boats, cars, fishing rods, camera gear, computers, and now…a cutting board.
Believe it or not, I am pretty excited about this because I actually did need another cutting board. This one is unique because it is made of Bamboo. It is beautiful, lightweight, and very well made.
I oiled it everyday for the first week and now she is good to go. You can see the clever in one of the pics. That was given to me from Janson and brought back from China. It is hand made. Totally awesome! Well, I have been whacking away on the board and no cut marks at all. Pretty darn durable.
This board is a keeper. Just go to Amazon and they will ship it out to you. They also make a larger board but this is a great mid size one.


Jim Baugh