Author: Maggie Rosaine

Paprika Crusted Scallop Recipe with Ginger Carrot Puree and Wasabi Aioli This paprika crusted scallop recipe works well as an appetizer, or add a side salad for a tasty lunch. The paprika, ginger and wasabi flavors really work well and enhance the delicate scallop. Its a very simple concept that turns on some wow factor. Ingredients Carrot Ginger Puree ½ Onion chopped 1 cup baby carrots 1 Tsp. pressed garlic 1 Tsp.ginger puree Salt to taste Wasabi Ailoi ½ cup light mayonnaise ½ Tsp. wasabi paste Scallops Large fresh sea scallops Paprika Canola Oil Directions Carrot Ginger Puree Steam the…

My husband and I have our tree stands within walking distance of each other.  It’s been a pretty challenging hunting season for us. All our game photos are at night. Darn nocturnal creatures! Finally in day light hours a spotted boar sauntered in to my stand theater, he must have got my scent as he turned away before I could take the shot. Only to be shot by Corky the next day, hey that was my pig! We used to put our wild boar shanks meat in with our grind, don’t! This pig recipe is simple and delicious. Slow Cooked…

With a freezer full of venison and hunting season just around the corner, I’m always looking for ways to eat more delicious venison. It also happens to be fresh fig season. This combination of flavors and textures is pretty darn yummy! Try this warm venison open-faced sandwich with grilled figs and fig goat cheese. Ingredients 1 Medium venison tenderloin 2 Tsp. Spanish paprika 2 Tbsp. canola oil 3 Fresh figs sliced ½-inch thick 1/2 cup fresh goat cheese 4 Tbsp. fig jam or fig puree Your favorite bread or roll Salt & pepper to taste Directions Roll the tenderloins in…

Dragon Fruit Shrimp – Dragon Fruit Recipes While casing the supermarket, as I often do, I came upon an odd large crimson pod in the produce area. I had never tried dragon fruit before so grabbed a couple. At the check out I asked if the cashier had ever tasted them. She said she had, they had no flavor. Mmmm, sounds like a challenge… As it turned out they do have a mild sweet flavor and a very interesting texture with hundreds of tiny edible seeds. Its actually part of the cactus family and they are pretty easy to grow…

Acadian redfish or ocean perch is a slow-growing deep-water fish, although they move closer to shore in winter. They range from Iceland to the mid-Atlantic and are common in the deep waters of the Gulf of Maine. When Corky shipped me my box of fish, there were several of these. Wow, just a lovely little fish, leaves farmed tilapia and fish like that for dead on the flavor spectrum. I wanted to utilize our wonderful Florida avocados in season, and discovered something new for me, how well they mix with wasabi; please give it a try wasabi lovers! Serves 4…

While my husband Corky Decker was in Maine this year, I received a perishable package! Oh boy! Yes a variety of fish that he had caught and some lovely Maine lobsters. You don’t need to do much to lobster to enjoy its succulent flavor, pretty much just steam and eat! But after my first feast, I was ready to do something different. Potpies, yummy as they are, tend to be high in calories and fat due to the pastry. So here we take a different approach, still tasty but a little lighter… You can use northern Maine lobsters or southern…

Just in time for the LOBSTER OPENER in California, here is a new recipe for those tasty bugs. Lobster Delight I was delighted to receive a perishable package from my husband Corky Decker, who is currently bluefin tuna fishing out of Maine on our boat ‘Maggie’. Inside was a selection of fish that he had caught and two live lobsters! After feasting on a plateful of bluefin sashimi, yummy, I turned my thoughts to the lobster… Ingredients Lobster 2 Whole 1.5-pound lobsters cooked, picked and tails sliced Marinade Juice of one lime 1 Tbsp. tupelo honey ¼ Tsp. ginger puree 2…

We are fortunate to trap blue crabs right off our canal dock and I’m always looking for recipe variations to show case this succulent meat. In the following recipe chipotle chili provides a slight heat and smoky flavor and a soft runny egg provides the sauce. Serve it on something with a bit of crunch; here I have used a stir-fried broccoli slaw. The total combination is pretty darn yummy! Ingredients: Blue Crab Cakes and Broccoli Slaw Recipe Ingredients Crab Cakes 1 pound picked fresh Blue Crab Meat 1 large Egg, whisked 1 tsp. pureed Chipotle Chili ¼ cup light Mayo…

Tis the flounder season in many parts of the country…don’t throw out that roe…. Ingredients 4 Flounder roe (see note below) Juice of ½ a lemon 3 Tbsp. light mayo ¼ tsp. black pepper 4 Skinless, boneless flounder fillets 2-3 Cups beer 1 cup all purpose flour ½ tsp. black pepper ½ tsp. salt ½ tsp. cayenne pepper (optional) Directions Roe Sauce Puree the raw flounder roe until smooth. Add a 3 Tbsp. of light mayo, a squeeze of lemon and black pepper process again and place in refrigerator. Flounder Soak the flounder fillets in a good beer (my husband…

We have been fortunate to have an abundance of sea trout on the inshore grass flats recently. Sea trout has turned out to be a very versatile food fish; its firm white filets lend themselves to many recipes including ceviche. Here is a simple basic recipe that tastes great, but also lends itself to your own creativity; a pinch of curry, more heat, or additional seafood such as fresh shrimp could be added, the possibilities are endless. Ingredients: Sea Trout and Nectarine Ceviche Recipe Fresh lime juice of 6 limes, seeds strained out 1 Large red onion, thinly sliced 2 Large…

It’s that season and hopefully your freezer is stuffed with cobia. Its delicious any way it’s cooked or eaten as sashimi, but if you haven’t tried a cobia burger, you have to try it. You can play with a range of different spices for variety. It’s a winner! Ingredients Serves 4 2-Pounds cobia loin diced roughly 1 Tbsp. blackening seasoning ½ cup chopped green onions 1Tbsp. Dijon mustard ½ cup breadcrumbs 1 egg lightly beaten Directions Place diced cobia in a food processor and pulse until it resembles ground meat (do not over process). Place in a bowl and add…

BD’s Maggie Rosaine shares this great new way to cook any white meat fish that is simple to prepare and delicious. Ingredients 2 Tbsp. canola oil 1 cup chopped yellow onions 4 Cloves garlic pressed 1 cup chopped celery 1 cup sliced carrots 4 Tbsp. medium curry powder 2 Tsp. hot sauce 1 cup plain flour 1 ½ -pound cubed grouper fillet 2 cups chicken stock ½ Tsp. black pepper ½ cup chopped green onions ½ cup fresh pineapple chopped Salt to taste Yogurt Sauce 1 cup plain greek yogurt ½ cup mint leaves finely chopped 1 Tsp. black pepper Directions…

Softshell Turtle Recipe Game Soft shell turtles are available during hunting season in several states. After removing the meat it is best stored in an ice bath with fresh lemon wedges for 24 hours. This takes away any game flavor and tenderizes the meat. At this stage it also freezes well. It is commonly used in turtle soup as many people think it is tough and requires a long cooking time. I have found this not to be the case. It works really well in this curry and also marinates well in pineapple juice before grilling. It adapts well to…

Wahoo are built for speed. Their shape and powerful tail make them a speed demon that every angler is happy to battle with. But what we love most about wahoo is the way they taste! Wahoo yield a surprising amount of meat for their shape — and that tender white meat is delicate and delicious. You don’t need to do much to the fillets, just grill them up and serve. This simple and delicious appetizer was always a favorite with our charter guests. INGREDIENTS: Seared Wahoo Recipe Wahoo loin Cajun seasoning Canola oil Soy Sauce Wasabi paste DIRECTIONS Cut the wahoo…

Having a freezer full of venison is always a good thing, but after awhile you might get a little tired of the same old venison recipes. This one is a bit different and a nice light meal if you’re looking to knock a couple of inches off of your waistband. INGREDIENTS: Grilled Venison & Fig Salad Recipe 4 Venison Tenderloin Steaks 4 tsp Paprika 1-pound Fresh Figs, halved 4 cups Chopped Romaine Lettuce 1 cup Sliced Vidalia Onion 1 cup Sliced English Cucumber 1 cup Sliced Sweet Red Pepper 1 cup Crumbled Goat Cheese 2 cups Balsamic Vinaigrette (homemade of store…

This recipe is my take or interpretation on the classic Southern dish Shrimp and Grits. For me, shrimp and grits is too creamy of a texture, so I came up with this recipe that uses polenta which has more crunch to it. INGREDIENTS 1 Cup Cherry Tomatoes, halved. 1 Cup Cornmeal 3 Cups Water ¼ tsp each of salt and freshly ground black pepper Canola Oil Spray 1Tbsp Olive Oil 1-pound Fresh Shrimp, shelled and deveined ½ Cup Vidalia Onions, chopped 2 Tbsp Dry Sherry 1 Cup Baby Bella Mushrooms, quartered ½ Cup Snow Peas, sliced length-wise 2 Cloves Garlic,…

Before anyone freaks out, this recipe is NOT for saltwater turtles, which are protected for good reason as many of them are endangered. This recipe uses meat from the freshwater, soft shell turtle, which is farmed throughout the United States and is available for purchase online. In several states you can legally harvest soft shell turtles in the wild. Every state has different regulations so make sure to check on your specific regulations. In Florida, where I live, the limit is one per day in the open season. Turtles cannot be taken during the egg-laying period for obvious reasons. The…

Seafood bisques are known for their rich flavor and creamy consistency. They’re delicious, especially on a wet, rainy day, but if you eat too much bisque, it’s going to stick to your bones. It’s not easy to get that rich texture without using cream or butter. But this recipe offers a flavorful option to give the bisque that same consistency without all the fat. Fruits and goat cheese will help you make a thick and tasty bisque. Blue crab are easy to catch in the Southeast and work perfectly for this recipe, but you could use any other type of…

Game Recipe Wild Boar Burger Who doesn’t love a good burger? It’s one of the most popular sandwiches in the United States because they’re easy and delicious. This is a great recipe to use some of the fresh-ground game meat most hunters have in the freezer. We shoot a good bit of wild boar, so that’s what I’ve decided to use as our ground meat, but you can also use venison, elk or just about any ground game meat. Serves Four 1 ½-pound of lean wild boar chuck steak ground to a medium setting 1 Medium onion diced 1 tsp…

We do quite a bit of hunting here in the Southeast and every now and then, you’re bound to encounter a rattlesnake when you’re afield. Rather than play around with a dangerous animal, it’s much safer to arm yourself with a gun and some snake shot for just this purpose. Since we don’t like to waste any animal that we end up shooting, I came up with this recipe for some tasty rattlesnake cakes. INGREDIENTS: Rattlesnake Cakes 1 Pound of rattlesnake meat (rattlesnake meat is available online if hunting them isn’t your thing. I use Southeastern Diamond Backs.) ½ Tsp Cajun…

My inspiration for this pizza is the tasty Southern dish jambalaya, a real favorite around the Gulf Coast where we currently live and do most of our fishing. In this rendition, I replaced the rice with pizza crust, but many of the other ingredients remain the same. It’s great for an appetizer or when watching the big game on TV. INGREDIENTS: Gulf Shrimp Pizza Recipe 3/4 Pounds fresh shrimp peeled, deveined and butterflied 2 Sliced precooked chicken sausages (such as the ones made by Al Fresco) 1/2 Cup tomato based pizza sauce 1 Sweet green pepper cored and sliced 1 Cup…

Served with avocado and almond slivers, this recipe is healthy and tastes great. You can serve it to your guests as a fancy salad or starter course, or plate it with some crusty bread for a light lunch. Either way, the recipe works great with fresh dorado (also called mahimahi on many menus) and it’s always delicious. If you don’t have dorado fillets handy, you can substitute with wahoo, amberjack, sea bass or just about any of your favorite fishes. Ingredients: Avocado Stuffed with Dorado (Mahi Mahi) Recipe Serves four 1 Pound dorado (mahimahi) fillets cut into 1-inch cubes 1 Tbsp.…