Recipes from the show ...

Since adding the cooking segment to REEL Talk radio, we have been bobmarded with requests for the recipes. Here is where you will find the Reel Recipes.

Enjoy!
Captain Rob Modys

Mrs. Capt. Rob’s Fish Dip

1 pound cooked fresh fish
3 or 4 stalks celery, diced 
1/2 sweet onion (Vidalia)
1 tablespoon dill relish
4 sweet pickles, diced, with 1 teaspoon liquid
Fresh Italian parsley diced - about 2 tablespoons
1 teaspoon Fish Magic seasoning (mild, don’t use the Redfish Magic)
1 teaspoon celery salt
1/2 cup mayo - more to taste if needed
Dash Louisiana hot sauce
Juice of one fresh lime

Chop cooked fish into bite sized pieces. Mix with all other ingredients. Taste and check for seasonings.  Use just enough mayo to bind together, but not enough to make it too wet.
Cover and refrigerate a few hours or overnight.  Taste and check for seasonings - add lemon or lime and more spice for flavor to taste.  

Serve with a variety of crackers and celery sticks.  Best made with grilled or baked fresh fish.  Mix several kinds of fish for more depth of flavor. 

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JoNell Modys’ Mango Pineapple Salsa

I fresh mango, diced into small cubes
1/2 cup fresh pineapple, diced into small cubes
2 plum tomatoes, seeded and diced fine
3-4 slices pickled Jalapeno peppers, chopped fine (use fresh if you like more bite)
Dash of Louisiana hot sauce
Juice of one fresh lime, preferably Key Lime
1 tablespoon chopped fresh cilantro

Chop mango and pineapple, drain juices off and use just the fruit. Remove all seeds and core of tomatoes, then dice.  Add jalapenos, hot sauce, lime juice and cilantro.  Stir together and serve immediately as a topping for grilled, baked or sauteed fish.  

You can turn this into a very good dip for chips by adding in more wet ingredients, even a tablespoon or so of your favorite bottled salsa. 

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JoNell Modys’ Shrimp and Grits

Grits:
4 cups chicken broth
1/2 cup half & half or whipping cream
1 cup quick cooking grits
Salt and fresh ground black pepper
1 tablespoon butter
1/4 cup parmesan cheese

Shrimp:
2 tablespoons butter
2 cloves garlic, minced
1/2 onion, chopped
1 stalk celery, chopped
2 pounds uncooked large shrimp, peeled and deveined
1/4 cup dry white wine
1 14.5 ounce can diced tomatoes

In a heavy-bottomed saucepan, bring the chicken stock, and half & half or whipping cream up to a low simmer. While simmering whisk in the grits and a pinch of salt. Stir constantly and return to a low simmer. Cook until thickened, stirring often, about 5 minutes. Stir in the butter and Parmesan cheese. Season, to taste, with salt and pepper.

Heat a large saute pan over medium-heat. Melt butter and saute onion, garlic, and celery. Saute until tender and translucent. Add the shrimp and saute for about 2 minutes. Add white wine and diced tomatoes. Bring to a boil, about 5 minutes. Season with salt and pepper.
Serve over the Parmesan cheese grits. Garnish with chopped chives.

King Kong Bread (JoNell’s souped up version of Monkey Bread)

Roger, our producer and “the man behind the glass”, says that of all the breakfast goodies that JoNell creates each morning for the show, this is hands down his favorite! 

1/2 cup of granulated sugar
3 teaspoons of cinnamon
1 cup of chopped walnuts
1 stick of butter
1 packed cup of brown sugar
1 8oz. package of cream cheese
16 Little Smoky sausages
2 cans of Pillsbury Grands Biscuits (8 count each)

Preheat oven to 350 degrees.

Spray a bundt pan with with Pam cooking spray.

Mix the granulated sugar and cinnamon and set aside.

In a sauce pan, melt the butter and the brown sugar together and stir until well mixed and set aside.

Cut the creme cheese into 16 equal cubes.

Press out the biscuits to partially flatten, then sprinkle each of them with 1/2 teaspoon of the sugar/cinnamon mix.  Then place a cube of creme cheese and a little smokie in the center of each biscuit.  Wrap and seal around the filling.

Sprinkle 1/2 of the nuts evenly in the bundt pan.

Put 1/2 of the biscuits in the bundt pan.  Sprinkle with 1/2 of the remaining sugar/cinnamon mix and 1/2 of the butter/brown sugar.

Add the rest of the nuts and then the remaining biscuits.

Add what’s left of the sugar/cinnamon and the butter/brown sugar mixes.

Bake for 30 minutes and then remove from the oven and let cool for 5 minutes.

Place a large plate over the bundt pan and turn the pan over.

Serve!!!

Little Smokies with Bacon and Brown Sugar

This recipe is from Ann Conadaris at Fish-Tale Marina and is a show favorite!

Preheat the oven to 325 degrees.

1 package of Little Smokie Sausages
1 package of bacon
Box of toothpicks
2 boxes of brown sugar

Cut the bacon slices in half and then wrap each little smokie with one, securing with a toothpick.

Place the smokies in a glass casserole dish and then cover with all of the brown sugar.

Place in the oven and bake for 45 minutes.  Make sure the bacon is thoroughly cooked.

It’s a good idea to keep them warm while serving.  If they cool too much the brown sugar will turn to candy!

Strata (an old Modys’ family recipe)

This is a 2 part breakfast casserole dish that is prepared the night before and then heated and served the next morning.  It’s great to have on hand just before heading out to fish!

8 slices of white bread, crust removed
1 pound of chopped ham
1/2 pound of grated cheddar cheese
1/4 cup of melted butter
6 eggs
2 1/2 cups of milk
1/2 teaspoon of dried mustard
Salt to taste

In a 13x9x2 Pyrex baking dish....

Spray with Pam or similar non-stick spray

Place the bread in the bottom of the dish.  You may have to break some of the slices to cover the bottom completely.

Add the ham evenly over the bread.

Pour on the the melted butter and then evenly spread the cheese.

Salt to taste.

Beat the eggs with the dried mustard and milk until mixed and then pour over the bread, ham and cheese.  Cover with foil and place in the refrigerator overnight.

The next morning remove the foil and bake in the oven at 350 degrees for 1 hour.

Cut and serve while hot.