NEW Jim Baugh Outdoors TV HD Feature on St. Mary's County Maryland with Cooking Feature at the Ruddy Duck Restaurant

 FIRST LOOK! New HD Jim Baugh Outdoors TV feature on St. Mary’s County Maryland. This is our first return visit in over 20 years and we take a brand new look at everything there is to do in St. Mary’s in full High Definition. Basing out of the Piney Point area we filmed along with the crew of Captain Phil Langley for some good time spring time Rockfishing.

 

Also highlighted is the Maritime Museum, the Piney Point Lighthouse, other historical sites and a don’t miss cooking episode at the Ruddy Duck! Take a first look now in HD! This film has been re-edited for HD streaming and does not have commercial breaks in this preview. We would like to thank everyone at St Mary’s County Tourism Office for hosting us on this trip, Carol and Andrew were great to work with.



 

August Issue! JBO TV Coastal Angler

Seafood Pasta Recipe Feature

 

The Tomato Sandwich…. A True Southern Tradition

The Tomato Sandwich….

 

Yes I am a southerner. Born and raised in Virginia growing up in Richmond, the Chesapeake Bay as well as Lawrenceville VA, I grew up with certain Virginia table fare traditions. Lets see, at my grandparents’ house in South Side every dinner table had a side of salted smoked and cured ham sitting on a plate. Alongside the ham was a bowl of fresh cut cucumbers, sliced tomatoes and onions all from the garden. The vegetables were douched in apple cider vinegar, salt and pepper. The vinegar veggies and ham were a side at every dinner, regardless of what the main course was. Main course in the south for us meant fresh shot Doves from the corn field, venison, or the infamous Brunswick stew. (I never took to Brunswick stew, everyone else in my family loved it.)

 

For desert, was usually fresh churned vanilla (always vanilla) ice cream topped with fresh black berries we had picked earlier in the day. After desert, my brother and I would go out and catch lighting bugs, put them in a jar and place bed side for our night light.

This may sound like a sepia tone moment, but the rustic throwback image would not be complete without the king of southern traditions, the tomato sandwich.

I grew up with fresh grown super big beefsteak tomatoes and they are the BEST for making tomato sandwiches. Some folks I hear spur up the standard tomato sandwich with bacon, lettuce, and other delights that are wonderful. However the authentic beginning of all sandwiches in the south start with the tomato.

Yes, this is a simple recipe. The complication is only fresh ripened summer tomatoes will work. The biggest beefsteak you can grow or purchase in late June or July is what you need. It takes one whole beefsteak to make a tomato sandwich. It’s a biggie, but nothing else will do. It is just delicious.

I look forward each year to tomato season and the time has come. Here is the incredibly simple recipe.

 ·         Use whole wheat bread rather thin sliced. Homemade is best, if not than just get a hearty whole wheat brand from the store.

·         Real mayo! Homemade or get the good stuff from the store. Spread liberally on the bread. ( Do NOT toast the bread)

·         Cut you tomato and salt and pepper each slice, and also pepper the sliced bread.

·         Load up the tomatoes on the bread, slice and serve.

Well, it can’t get any easier than that. The fact is that the simple tomato sandwich has a flavor profile all its own. Once you add bacon, etc., it takes on another form, a delicious form, but it does go in another delicious direction.

 

Chow!

Jim Baugh

JBOTV

Author of Hooked & AFTERMATH

 

 

 

 

 

 

 

 

 

 

 

 

Crawfish Boil-Sometimes it's really nice to be a guest for dinner!

 

Well folks, this post is a bit different. My wife Donna and I were invited for a dinner party that will forever go down in history as one of our all-time favorites. This is just going to be hard to beat. Living in Virginia Crawfish are a real treat because they have to be shipped from New Orleans. We on the Chesapeake Bay have our own version of this boil, basically steamed crabs which are delicious as well.

The chef fixing up this boil seemed to do everything exactly as it should be. Pre boil the potatoes and sausage with boil seasoning, etc. (Also several sticks of butter are in the boil mix.) I loved the fact there were also a variety of mushrooms boiled up as well)

Our friends that put on this dinner really put on quite an impressive spread. To my surprise after somewhere between 30 -50 pounds of Crawfish boiled, then out came….. THE SHRIMP BOIL! I could not believe it. We were stuffed!!

I cook so much for the show, at home, that it is not all that often that we are able to go out as guest for dinner. This was a SUPER treat!! Donna and I just loved it and can’t thank our friends enough for inviting us. Here are a few pics of what is one of my favorite all time dinners-out.

Thanks again!

 

 

Shrimp tocos with corn tortillas and Jim’s feliz salsa

Well, I got lucky on this one. No doubt one of the best things I have ever made! An inexpensive easy dish to make that will make any dinner party a REAL FUN FEAST. Summer is the perfect time for this amazing delicious and healthy dish. You can also substitute the Shrimp with spicy grilled chicken or flank steak. A variety of seafood including Tuna, Red fish, and Flounder or even Scallops would work perfect as well. For the most part, folks can easily find good shrimp so that is what we did here today. Here is what you will need.

 



"What, no lime?"

Food processor

Tortilla press and cast iron skillet well seasoned.

Maseca corn flour

Large peeled and de veined shrimp

Fresh Queso Fresco Cheese

Fresh table cream (Mexican soft sour cream)

1\2 tablespoon of cumin

1\2 tablespoon of garlic powder

10 crushed garlic cloves

Two scallions

1 diced shallot

1\2 teaspoon of pepper

1\2 teaspoon cayenne pepper

1 seeded jalapeno (fresh)

1 teaspoon of course ground sea salt

1\2 tablespoon of chili powder

4 limes

1 bunch of cilantro

1 bunch of Italian parsley

Fresh lettuce

4 ripe tomatoes

1 tablespoon apple cider vinegar

Four avocado’s



Feliz Salsa

First up, make  my Feliz salsa or “Happy” salsa. In the food processor add the cumin, garlic powder and cloves, spring onion, shallots, pepper (black and cayenne), jalapeno, one cup cilantro and Italian parsley, vinegar, salt, juice of two limes, and chili powder then blend. Once blended well it will look like a green pasty mush I call “delicioso”, and that is what you want.

Next in a LARGE bowl place two diced tomatoes, four avocados diced, coarsely chopped cilantro (1\2 cup) then add your “delicioso” into the bowl and stir all ingredients. Next, cover tightly with saran wrap and put in the refrigerator. You have now made my Feliz Salsa! (and it is to die for, put it on a brick and it would taste good)

Next, peel and devein your shrimp and either grill or sear in cast iron skillet. Season with just a little garlic and chili powder to your liking. Set shrimp aside on warm.

Shrimp

 Make FRESH tortillas, don’t skip this step! Use your favorite corn flour (I use Maseca, I have found a lot of Mexican restaurants use this, at least the ones I frequent and it is simple and very good) Once tortillas are made sear them off in the skillet and place in a tortilla warming tray.

Press then immediately place in hot cast iron.

 

SIMPLE! Just add water and pinch of sea salt.

 "Es Facil!"

 

To serve!

 

Simply place three to four shrimp in a tortilla, then add as much feliz salsa as you like, then garnish with a little fresh lettuce, some Queso Fresco cheese, then topped with a few diced tomatoes and table cream. Slice two limes and serve on the side.(table cream is a soft Mexican sour cream you can find at most Mexican grocers)

TIP: Put Crema in squirt container then garnish

 

Actual Cheese Purchase

Defiantly try this recipe, in my 45 years of cooking, it is at the very top of the list. This dinner was made for my wife Donna “Ms 11” birthday. I served it with a side of her favorite, Eastern Shore Steamed Clams.

 

My wife, "Ms.11" Happy birthday dahlin

 

 "Yo quiero uno de esos womaen beatutiful"



Many thanks to my favorite Mexican grocer in Cheriton Virginia on the Eastern Shore. Ever in the area, check out their taco truck for lunch, Best homemade $2 taco you will ever have!

 

 

 

Godspeed,

Jim Baugh,

JBOTV
Author of Hooked and "AFTERMATH"

PYO Benefit Concert Jim Baugh Piano

 

The Best Taquito Recipe by JB

Mexican, always a fav of mine!! First off the filling can be varied a hundred different was. Always best is to slow cook some seasoned pork shoulder or butt with onion, cumin, garlic, black pepper, crushed red pepper and salt. This can even be done in a crock pot and it is fantastic. Also of course you can use a pot roast and crock pot it, using all your favorite Mexican seasoning, just do everything low, slow, and at least overnight.

Fillings can also include seafood like shrimp or meaty fish like Rockfish or Red Fish. Lobster is also good and imitation sea legs are not a bad substitute for this dish. My favorite is to prepare a combination of surf and turf Taquito’s, that is sure to bring smiles from everyone.

Veggie Taquitos are also wonderful! Bean and cheese is great as well as seasoned jalapeño. All good to use as filler.

Cheese? What ever you like. I like it all but have no problems with simple extra sharp cheddar. This has always been a favorite of mine as well as Monterey jack. Use what ever you like.

While the fillers can range greatly depending on what your preference is, there some basic instructions that are going to be the same regardless of the filling. Here is a quick, “Must Do” in Taquito prep.

Fresh Veggies: Fresh spring onion and romaine lettuce for plating, & cilantro.

Tortilla: CORN ONLY! Never Flour. Yellow corn if you can find it, white is ok as well.

Cilantro Salsa: You can look this up and vary how you like. However my main ingredients are canned tomatoes then hand crush, fresh garlic, garlic powder, crushed red pepper, one bunch of fresh cut cilantro, cut spring onions, black pepper, sea salt, soy oil, red wine vinegar, chopped jalapeño, water, chopped parsley and tomato sauce.

Oil: fresh canola or canola olive oil mix.

You will also need a cast iron skillet, cumin, sheet pan, tongs, what ever cheese you like, tooth pics, and paper towels.

TO PREPARE

Here I will do my fav and most simple, ground beef tortilla, but use what ever you would like for a filling. Beef, pork, seafood, veggies or anycombination is all good. Just one thing, prepare your filling in advance and set aside on warm heat. You can even make the day ahead if you like, just make sure all fillings are finished before moving forward. I have a three crock pot server and will make the fillings early in the day then prep time is very quick once dinner time comes.

For my ground beef I use a basic asada seasoning I make, garlic pepper, cumin and salt, all equal parts. Brown off the ground beef then add the seasoning as well as some water. Then I add one cup of cilantro salsa to the mix, then set aside in a warming crock pot. The longer it sits the better.

The bottom line here is to pre cook all fillings and set aside.

 

PREPARING TORTILLAS

Here is a BIG trick! What you do is take the corn tortillas and place them in the hot oil in the skillet for only about 15 seconds on each side, drain and set aside on a sheet pan. Then let cool, and you will be ready to stuff them prior to frying them. This also makes the tortillas SUPER crunchy once finished.

NEXT

Stuff your tortillas with your pre-prepared filling and add a little of your favorite cheese. Do NOT over stuff the tortilla and push the filling from both ends about 1\2 inch towards the inside. Then roll the tortilla gently and insert a tooth pic on both ends sealing the tortilla shell. This does work very well and keeps the filling from escaping during te next stage of frying.

FRYING

Place taquitos in medium high oil in your cast iron skillet. It will not take long to cook both sides. Cook until golden brown then set aside to drain.

SERVING

Plate with a side of slow cooked black beans. Also plate with fresh cilantro and more cut spring onions. I use lettuce as a bed for the taquitos. Sides also can include sour cream and of course more cilantro salsa.

Serve hot and fresh. Truly a delicious dish that is super festive and fun. It is my wife Donna’s favorite Mexican, she loves it and she s not a huge Mexican food fan like me,  guess it’s the German Italian in her I guess. But she LOVES this dish. It is one of those break out dishes for the weekend or if you really want to surprise your dinner guest with something super fun and wildly tasty.

Tight lines, good reads, and Godspeed!

Jim Baugh

Just to good for words!!

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