Food page
 

Please post how many you are and what you may want to bring.
I`m thinkin` Lobstah and hollandaise. Love me some clams.

I`ll call for a lobstah case price if folks are so inclined.

We can bring so much for all.

Cheers,
GFS

I'm bringing clams.... lots of them. Three others have committed to get a 100 clam bag each, so I'm making the run on Thursday. I'll have a propane cooker with assorted pans to fix them with. I will also bring some basics supplies for sauté and steaming. A boil sounds like a great/easy way to go.

a bag of 100 two inchers, thats a lot of clam.

marinara sauce for 40 or so, lemon and butter for more, cole slaw, rice, what else? I don't cook clams very often, as in almost never. need a little advice.

Vongole sauce.
1 Big Honkin sauté pan 18-20"
Med hi heat.
2 oz butter
2 oz Olive oil

Add 2 chopped shallots or 1/2 chopped onion Vidalia is a good choice.
sauté til clear.
Add 8-10 cloves chopped gahlic.
Sweat. no color.
Add 2 cups nice dry white wine. Sauv. Blanc is nice choice.
NO plonk. If you wouldn`t drink it, please don`t cook with it.
Bring to boil.
Add clams. Fill pan halfway.
Cook til open.
Remove from heat.
Stir in butter and chopped parsley.

Enjoy clams.
Going fishing.

Cheers
GFS

2 of us 1 bag of clams so far...w/be interested in Lobsta!

Just lil ol me...and I can't eat shellfish so more for you guys!

You be bringing the bibe oh two.
That's enough for me.

working on YF tuna steaks... going in the morning to clean 400 to 600#s.. plus will be bringing smoked tuna dip.. so about how many total ?? will be making about 5#s of dip or close to it...

2 of us

never ate clams much, did some cherrystones for awhile

5lbs of dip is probably way to much - just say'in


just word of warning - there usually is 3 times as much food as can be eatin so leftovers are a problem

I'll make sure I load the blackening seasoning and sushi gear. If someone else has another burner we could get stuffed cooked alot quicker.

Has there been any cumlative discussion on where and when we pull this off? I may opt out for a resturant run and bang out a dock or tie up dinner for those who would wish to partake. I plan on having a pretty well stocked bar and deck kitchen ready to go and with all the fresh seafood coming in I think the eats may rival some of the other on water options.

From what I have deciphered so far...looks like we may eat hearty at the Fri. night cook out, and then if all goes well a late afternoon on the island cook out with anything that was caught or left over from friday.

OK guys chime in...how many are going over to Bills on Friday?

2-Islandtraders boat (+Denny?)

How much dockage does Bill have? I am totally good with that if we have room.

I'll be there with the Seafari. Bringing a two burner gas stove.

We can pull and tie up quite a few I think, (might need some bumpers to raft.) My channel is wide so if needed we just anchor in the middle and ferry in. I want to see that channel full of seacrafts!

That is great news. I really am looking foward to this.

You can tell your neighbor when we all show up at once that the Aquasport down the way was talking smack and your boat called in all his homies to go roll on him.

I should be there by about 6:30 so I will catch up with you guys wherever you are then

Cool...looking forward to chatting and drinking with you.

Denny is not the only one that brings good Bourbon! Egg hasn't tried my single barrel stuff. :D

Are you flying in from Califorinia McGillicuddy? Last Anclote gathering Old Blues Player came down from the North East.

Scored on the yellowfin... it ill be brought down fresh and smoked... it will have to be eaten so i will brein g enough for about 25-30 1" steaks... mostly top loin... i will be smoking tuna from about 1 till i finish up... did about 15 #'s of smoked boneless yesterday and got it vacuum sealed and freezzen...lol by the time im done today should have enough to last the winter... somewhere close to 25 #s...

Yum...when out in the Northwest we use to can it...and let me tell you there is nothing better than real fresh tunafish that you canned your self.:D

Fresh smoked Tuna, a great glass of cab and a fine cigar..... It's gonna be a goooooood weekend!

Yeah Bill, the weather is cold and wet here and I have to work if I stay so I thought I'd let the wanderlust take charge and get out for a little binge... I guess like Old Blues Player, it happens with most Seafari owners...

Like-wise, Terry. Can't wait to see the fruit of your labor in person.

Egg, Pretty sure I'll be dodging Don's moonshine, lest i revert to my collegiate Everclear daze.

Except maybe when your in the Southwest:D

Just put the last bags of tuna in the freezer... The wife and i froze between 40 and 50 16oz vacuum bags of smoked tuna for tuna salad and tuna dip... My best bud down the street that hooked me up with the tuna shares... I cleaned 600 # hole tuna for the 30 # of top loin and all the girdles for smoking.. the are loaded with fat and stay supper moist !!!!!!!! wont be able to bring the sled so will be begging rides..... couldn't get all the work done and get my boat work too....

Ken, hardcore, Dude -- not to speak for anybody, but with gumption like that you'll probably have people people beggin' you to crew. Don't think you'll have any problem bummin' a ride:cool:. Have a safe trip!

What time friday at Bill's ? What is the GPS co-ord?

Here's what he posted on the other thread, circle marks the house

I'll get some numbers up in a little bit, Its the wide channel, 2nd house on the left by water, Bring a lawn chair, need it at the beach as well.

4910 anchor way if by car

727-422-3885 if anyone needs help when they arrive in the area, directions ,ride, whatever give me a call.

Thinking anytime after 4 is fine for Friday.

Anybody fishing, trolling for grouper is good now, stretch 30's or #3 planner with bombers or a spoon work well.

Thanks for hosting, Bill. Any particular colors to recommend for the Stretch 30s?

Gold is my favorite, chartreuse works well also.

What kind of drag do you run? Broom sticks or a tapered tip?

Always fun learning different fisheries.

I can bring a tray of black beans and rice Friday if anybody is interested, I will pick it up from my friends Cuban restaurant on the way down.

I was planning on making black beans and rice, too. I'm not Cuban, but I've got a good recipe. It's hard to tell how many we'll be feeding, but mine will probably serve 5+. I'm also planning to grille about 2lbs of asparagus.

Looks like we may have enough leftovers for lunch on the beach Saturday. Not a bad thing unless the cold front screws up the timing.

Dave

Heres a couple photos from Friday night, Great group!

Heres a few more.

Looks like fun! More pics please...who is who?

Top Picture Dave3fl - Seavette
Ken-Kmoose-23 Septre

Middle Picture 1 Dave Blue Heron 25 Seafari
Middle Picture 2 Rusty- Rustyandtabatha

Last Picture Denny Bushwacker 20 Seafari and Terry IslandTrader 21 Moesly