Dinner tonight: Drum

[ThisLadyHunts]

My husband brought home some drum from a trip to the Texas Gulf Coast last year. I used it in tonight’s dinner of Grilled Redfish (Drum) and Crabmeat with Lemon Butter Sauce on top of a medley of vegetables. I served it with a Caesar Salad, the recipe for which I cobbled together from a restaurant near Manchester, VT on a pilgrimage we made to Mecca (HQ and birthplace of Orvis) several years ago.

My pronounced the meal as exceptional. I can count on two fingers the number of times he’s done that.

Enjoy the pic.

[WildThings]

Looks and sounds great!

[Drycreek3189]

We had beans and cornbread, a real gourmet meal !

[ThisLadyHunts]

We had beans and cornbread, a real gourmet meal !

We had beans and cornbread last weekend. And I will argue the complexities of making a good pot of beans with anyone!

[Drycreek3189]

We had beans and cornbread last weekend. And I will argue the complexities of making a good pot of beans with anyone!

It is slowly getting crockpot weather, and that’s where my culinary skills really shine ! I make a mean pot of chili and do a pretty good roast also. A vegetable and venison stew is my specialty though, people from all over, (my family), gather round and chow down !

[ThisLadyHunts]

It is slowly getting crockpot weather, and that’s where my culinary skills really shine ! I make a mean pot of chili and do a pretty good roast also. A vegetable and venison stew is my specialty though, people from all over, (my family), gather round and chow down !

Now you’re making my mouth water. Like you, I love crockpot weather, too. It’s almost time for the first pot of chili of the season, and your stew sounds intriguing.

[Randy M]

That looks amazing!

[tpack]

That looks amazing!

This

[BlackHogDown]

yum. Looks great!

[DWS]

Any recipe for this?

[ThisLadyHunts]

Any recipe for this?

Yep. I’m out of town for the next couple of days but I’ll send it to you when I get back.

[wickll]

Yep. I’m out of town for the next couple of days but I’ll send it to you when I get back.

Please post on this thread if you don't mind. Just last weekend a retired game warden told me about a recent trip. He let the other fisherman keep all the fish, except for the one drum they caught.

[ThisLadyHunts]

As requested:

Grilled Redfish and Crabmeat with Lemon-Butter Sauce
INGREDIENTS:

• 1 recipe lemon butter sauce
• salad oil (not olive oil) for brushing on the grill rack and fish fillets
• ? cup good-quality dry white wine, divided, plus a few tablespoons of the wine if grilling the fillets in batches
• 6 skinless redfish fillets, 6 to 8 ounces each, neatly trimmed, with the “belly” removed if it is still attached
• 2 tablespoons Creole seasoning
• 4 tablespoons unsalted butter
• 1 pound jumbo lump crabmeat, picked through
• 1 teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• warm French bread, for the table

INSTRUCTIONS:

Clean the grill rack with a wire brush and preheat it until it is hot. Then add wet or dry hickory or other wood chips. Brush the rack with a thick wad of paper towels saturated in salad oil, holding the paper towels with long-handled tongs so you don’t burn yourself.

While the grill is preheating, prepare the lemon butter sauce if this is not already done, and keep it warm as directed in the sauce recipe.

Place the fillets on a work surface. Brush both sides with salad oil and season each fillet evenly on both sides with Creole seasoning, using ? teaspoon of the seasoning on each side of each fillet.

Once the grill is ready, place the fillets directly on it and cook until they are done, about 2? to 4 minutes per side. The cooking time will vary according to the heat of the grill and the thickness of the fillets. (Watch closely so the fish does not overcook.) Use a broad, large, and sturdy spatula to turn over the fillets at least once while cooking.

When you think the fish is approaching the level of doneness you’re looking for, briefly insert the tip of a knife into the thickest part of the fillet. Then lay the tip of the blade flat against the inside of your wrist. If the tip feels hot against your skin the fish should be done.

If cooking the fillets in batches, transfer them to a heat-proof platter placed in a warm spot, and drizzle the fillets with white wine to keep them moist while grilling the remaining fish.

While the fillets are grilling, saut? the crabmeat.

In a heavy 12-inch saut? pan, melt butter over medium-high heat until hot, about three minutes. Add ? cup wine and heat for 30 seconds. Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper.

Cook until the crabmeat is just warmed through, about two minutes, lightly tossing so the lumps of crabmeat stay intact. Serve immediately.

Serving Suggestion: Arrange a fish fillet on each heated dinner plate. Top each with a portion of the crabmeat, and spoon 3 tablespoons of the sauce over it.


Lemon Butter Sauce

INGREDIENTS:

• 1? cups good-quality dry white wine
• ? cup fresh lemon juice
• ? teaspoon minced or very finely grated lemon zest
• 1 teaspoon apple-cider vinegar
• 1 teaspoon minced shallots
• 1 teaspoon minced garlic
• 1 teaspoon, packed, minced fresh thyme leaves
• 2 tablespoons heavy cream
• ⅞ pound (3? sticks) cold unsalted butter, cut into about 20 pats
• 1 teaspoon kosher salt, or to taste
• ? teaspoon freshly ground black pepper, or to taste

INSTRUCTIONS:

In a heavy, nonreactive 3-quart saucepan, combine the wine, lemon juice and zest, vinegar, shallots, garlic, and thyme. Cook over medium-high heat until the liquid in the mixture reduces to 1 to 2 tablespoons, about five minutes.

Add the cream and cook until the liquid in the pan reduces to 1 to 2 tablespoons, about four minutes. (The sauce may be prepared to this point up to 45 minutes ahead and left at room temperature. Reheat the cream mixture briefly over medium heat, whisking constantly, before proceeding to Step 3.)

Reduce the heat to medium-low and cook as you add 2 pats of butter at a time, whisking constantly, until all the butter is added and incorporated into the sauce; each addition of butter should be almost completely melted in before adding more. This will take roughly 10 to 15 minutes total. Remove from heat.

Whisk in the kosher salt and pepper.

If serving the sauce immediately, strain through a fine-mesh strainer into a small saucepan. If not serving promptly, strain the sauce into the top of a double boiler and serve as soon as possible within one hour, keeping the sauce warm, uncovered, over hot (not simmering) water.

[DWS]

as requested:

grilled redfish and crabmeat with lemon-butter sauce
ingredients:

• 1 recipe lemon butter sauce
• salad oil (not olive oil) for brushing on the grill rack and fish fillets
• ? Cup good-quality dry white wine, divided, plus a few tablespoons of the wine if grilling the fillets in batches
• 6 skinless redfish fillets, 6 to 8 ounces each, neatly trimmed, with the “belly” removed if it is still attached
• 2 tablespoons creole seasoning
• 4 tablespoons unsalted butter
• 1 pound jumbo lump crabmeat, picked through
• 1 teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• warm french bread, for the table

instructions:

clean the grill rack with a wire brush and preheat it until it is hot. Then add wet or dry hickory or other wood chips. Brush the rack with a thick wad of paper towels saturated in salad oil, holding the paper towels with long-handled tongs so you don’t burn yourself.

While the grill is preheating, prepare the lemon butter sauce if this is not already done, and keep it warm as directed in the sauce recipe.

Place the fillets on a work surface. Brush both sides with salad oil and season each fillet evenly on both sides with creole seasoning, using ? Teaspoon of the seasoning on each side of each fillet.

Once the grill is ready, place the fillets directly on it and cook until they are done, about 2? To 4 minutes per side. The cooking time will vary according to the heat of the grill and the thickness of the fillets. (watch closely so the fish does not overcook.) use a broad, large, and sturdy spatula to turn over the fillets at least once while cooking.

When you think the fish is approaching the level of doneness you’re looking for, briefly insert the tip of a knife into the thickest part of the fillet. Then lay the tip of the blade flat against the inside of your wrist. If the tip feels hot against your skin the fish should be done.

If cooking the fillets in batches, transfer them to a heat-proof platter placed in a warm spot, and drizzle the fillets with white wine to keep them moist while grilling the remaining fish.

While the fillets are grilling, saut? The crabmeat.

In a heavy 12-inch saut? Pan, melt butter over medium-high heat until hot, about three minutes. Add ? Cup wine and heat for 30 seconds. Add the crabmeat and season with 1 teaspoon kosher salt and ⅛ teaspoon pepper.

Cook until the crabmeat is just warmed through, about two minutes, lightly tossing so the lumps of crabmeat stay intact. Serve immediately.

Serving suggestion: Arrange a fish fillet on each heated dinner plate. Top each with a portion of the crabmeat, and spoon 3 tablespoons of the sauce over it.


lemon butter sauce

ingredients:

• 1? Cups good-quality dry white wine
• ? Cup fresh lemon juice
• ? Teaspoon minced or very finely grated lemon zest
• 1 teaspoon apple-cider vinegar
• 1 teaspoon minced shallots
• 1 teaspoon minced garlic
• 1 teaspoon, packed, minced fresh thyme leaves
• 2 tablespoons heavy cream
• ⅞ pound (3? Sticks) cold unsalted butter, cut into about 20 pats
• 1 teaspoon kosher salt, or to taste
• ? Teaspoon freshly ground black pepper, or to taste

instructions:

in a heavy, nonreactive 3-quart saucepan, combine the wine, lemon juice and zest, vinegar, shallots, garlic, and thyme. Cook over medium-high heat until the liquid in the mixture reduces to 1 to 2 tablespoons, about five minutes.

Add the cream and cook until the liquid in the pan reduces to 1 to 2 tablespoons, about four minutes. (the sauce may be prepared to this point up to 45 minutes ahead and left at room temperature. Reheat the cream mixture briefly over medium heat, whisking constantly, before proceeding to step 3.)

reduce the heat to medium-low and cook as you add 2 pats of butter at a time, whisking constantly, until all the butter is added and incorporated into the sauce; each addition of butter should be almost completely melted in before adding more. This will take roughly 10 to 15 minutes total. Remove from heat.

Whisk in the kosher salt and pepper.

If serving the sauce immediately, strain through a fine-mesh strainer into a small saucepan. If not serving promptly, strain the sauce into the top of a double boiler and serve as soon as possible within one hour, keeping the sauce warm, uncovered, over hot (not simmering) water.

thanks

[bfree]

Thanks for sharing, this a really good looking dinner!!!!