Giant Mexican Needlefish
 

On Mon, 16 Jan 2006 01:07:02 GMT, Shortwave Sportfishing
wrote:

On Sun, 15 Jan 2006 19:39:28 -0500, JohnH wrote:

On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?

A good recipe for venison would sure be appreciated!

Venison Roast

Ingredients:

3 Lbs. venison roast
1/4 tsp. Basil
2 1/2 cups water
1/2 tsp. Crushed rosemary
1 Large onion (chopped)
1/2 tsp. Seasoning salt
1 Bay leaf
1 tsp. Onion salt
1 tsp. Black pepper
1 tsp. Garlic powder
1/2 tsp. oregano
1/2 tsp. salt

Directions:

Place venison in roaster pan and add water and bay leaf. Add onion and
salt. Cover and bake at 300 degrees until roast crumbles apart. Let
meat set in broth in refrigerator overnight. Next day, tear up meat
and with broth, add remaining ingredients to roasting pan. Cook on top
of stove or in low oven for 2-3 hours. Meat will absorb most of the
broth as it cooks. Add a little canned beef broth if necessary. The
longer this cooks, the more the flavors will blend.

I thank you!
--
John H

******Have a spectacular day!******

Giant Mexican Needlefish
 

Gene Kearns wrote:
On Sun, 15 Jan 2006 17:44:17 -0600 in rec.boats, Skipper penned the
following thoughts:

You desire *more* needlefishing info?

I desire neither needlefish information nor, especially, your
predilection toward selective editing.
Gene,
Some people know just the right chum to get the fish into a feeding frenzy.

--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

Giant Mexican Needlefish
 

JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?

A good recipe for venison would sure be appreciated!
--
John H

******Have a spectacular day!******
I have always preferred to make a stew from venison. It tenderizes the
meat and removes the gaminess of meat.

3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute
for 2 minutes. Add the celery and carrots. Season with salt and pepper.
Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay
leaves to the pan. Season with salt and pepper. Deglaze the pan with the
red wine. Add the brown stock. Bring the liquid up to a boil, cover and
reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until
the meat is very tender. If the liquid evaporates too much add a little
more stock.

Remove the stew from the oven and serve in shallow bowls with crusty bread.


--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

Giant Mexican Needlefish
 

On Mon, 16 Jan 2006 06:25:56 -0500, Reggie Smithers
wrote:

JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?

A good recipe for venison would sure be appreciated!
--
John H

******Have a spectacular day!******
I have always preferred to make a stew from venison. It tenderizes the
meat and removes the gaminess of meat.

3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute
for 2 minutes. Add the celery and carrots. Season with salt and pepper.
Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme, and bay
leaves to the pan. Season with salt and pepper. Deglaze the pan with the
red wine. Add the brown stock. Bring the liquid up to a boil, cover and
reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until
the meat is very tender. If the liquid evaporates too much add a little
more stock.

Remove the stew from the oven and serve in shallow bowls with crusty bread.

That sounds good also. I may give it a shot with some regular old 'chuck
roast'!
--
John H

******Have a spectacular day!******

Giant Mexican Needlefish
 

Reggie Smithers wrote:

Gene,
Some people know just the right chum to get the fish into a feeding frenzy.

It's unrealistic to expect anything inciteful from some genies. The
original intention of this thread was simply informational and lively
discussion. Unfortunately, we will always find a few purveyors of duh
with nothing to offer but mindless vitriol and twaddle.

--
Skipper

Giant Mexican Needlefish
 

On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote:

Reggie Smithers wrote:

Gene,
Some people know just the right chum to get the fish into a feeding frenzy.

It's unrealistic to expect anything inciteful from some genies. The
original intention of this thread was simply informational and lively
discussion. Unfortunately, we will always find a few purveyors of duh
with nothing to offer but mindless vitriol and twaddle.

One must pay them no heed. Then one's serenity will not suffer disruption,
nor will that of any other.
--
John H

******Have a spectacular day!******

Giant Mexican Needlefish
 

"JohnH" wrote in message
...
On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote:

Reggie Smithers wrote:

Gene,
Some people know just the right chum to get the fish into a feeding
frenzy.

It's unrealistic to expect anything inciteful from some genies. The
original intention of this thread was simply informational and lively
discussion. Unfortunately, we will always find a few purveyors of duh
with nothing to offer but mindless vitriol and twaddle.

One must pay them no heed. Then one's serenity will not suffer disruption,
nor will that of any other.
--
John H

******Have a spectacular day!******


One must pay Skipper no heed. He has nothing positive to offer here.

Giant Mexican Needlefish
 

On Mon, 16 Jan 2006 11:29:51 -0500, " JimH" jimh_osudad@yahooDOT
comREMOVETHIS wrote:


"JohnH" wrote in message
.. .
On Mon, 16 Jan 2006 09:14:53 -0600, Skipper wrote:

Reggie Smithers wrote:

Gene,
Some people know just the right chum to get the fish into a feeding
frenzy.

It's unrealistic to expect anything inciteful from some genies. The
original intention of this thread was simply informational and lively
discussion. Unfortunately, we will always find a few purveyors of duh
with nothing to offer but mindless vitriol and twaddle.

One must pay them no heed. Then one's serenity will not suffer disruption,
nor will that of any other.
--
John H

******Have a spectacular day!******


One must pay Skipper no heed. He has nothing positive to offer here.


One must pay *them* no heed. Then one's serenity will not suffer
disruption, nor will that of any other.

I enjoyed the Mexican Needlefish post. Pictures were great. I *did* learn
something.
--
John H

******Have a spectacular day!******

Giant Mexican Needlefish
 

Harry Krause wrote:
Reggie Smithers wrote:
JohnH wrote:
On Sun, 15 Jan 2006 23:23:04 GMT, Gene Kearns
wrote:

On Sun, 15 Jan 2006 15:52:45 -0600 in rec.boats, Skipper penned the
following thoughts:

Can't say I blame an East Coaster for being upset at seeing the broad
palate of great gamefish offered in West Coast waters.
More power to 'em and I hope they had as much fun today as we did.
Got up, grabbed some hot fresh coffee and walked along the beach
watching the sun come up. Came back and had breakfast... a local
delicacy, shrimp and grits. Putzed around the house a while, since it
was too cold to hit the water. Charged the batteries on the boat and
put a new thermostat in our new (to us) tow vehicle. Took the ferry
over to Wilmington and wandered around in a book store for a couple of
hours. Recalling that we had fresh venison marinating for supper, we
came back to the island, drove out to the point, and watched the sun
set.... a pretty complete day!

Now, the fire is going in the fireplace, the better half is grilling
the venison, Poirot is on the toob, and I'm just finishing this post.

Frankly, I'll take 4 oz. test line, grunts, and croakers at the coast
to wishfully polishing my 9/0 reel loaded with 150# test line and
living 2,000 miles from either coast.

So, Skipper, have any pictures of the 2252 Bayliner or any recent
boating experiences to share?
A good recipe for venison would sure be appreciated!
--
John H

******Have a spectacular day!******
I have always preferred to make a stew from venison. It tenderizes
the meat and removes the gaminess of meat.

3 tablespoons olive oil
2 pounds venison stew meat
1/4 cup flour
Essence, recipe follows
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
1 tablespoon chopped garlic
1 cup chopped tomatoes, peeled and seeded
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 bay leaves
1 cup red wine
4 cups brown stock
Salt and black pepper
Crusty bread

In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and
saute for 2 minutes. Add the celery and carrots. Season with salt and
pepper. Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme,
and bay leaves to the pan. Season with salt and pepper. Deglaze the
pan with the red wine. Add the brown stock. Bring the liquid up to a
boil, cover and reduce to a simmer. Simmer the stew for 45 minutes to
1 hour, or until the meat is very tender. If the liquid evaporates too
much add a little more stock.

Remove the stew from the oven and serve in shallow bowls with crusty
bread.



You ought to send that recipe to Emeril. Oh, wait...he already has it.

Emerils.com

VENISON STEW
Ingredients needed:

* 3 tablespoons olive oil
* 2 pounds venison stew meat
* 1/4 cup flour
* Essence
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 tablespoon chopped garlic
* 1 cup chopped tomatoes, peeled and seeded
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* 2 bay leaves
* 1 cup red wine
* 4 cups brown stock
* Salt and black pepper
* Crusty bread


In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute
for 2 minutes. Add the celery and carrots. Season with salt and pepper.
Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay
leaves to the pan. Season with salt and pepper. Deglaze the pan with the
red wine. Add the brown stock. Bring the liquid up to a boil, cover and
reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until
the meat is very tender. If the liquid evaporates too much add a little
more stock. Remove the stew from the oven and serve in shallow bowls
with crusty bread.

Yield: about 6 servings
Harry,
I really should have provided the link, but I didn't suggest it was my
recipe. Even when I have cooked a recipe many times before I look at
some others just to see how I will make minor variations in them. Now
if someone is asking me for a recipe, instead of typing out the recipe I
find one I like, cut and paste it. I might add something to it.



--
Reggie
************************************************** *********************
If you would like to make rec.boats an enjoyable place to discuss
boating, please do not respond to the political and inflammatory
off- topic posts and flames.
************************************************** *********************

Giant Mexican Needlefish
 

On Mon, 16 Jan 2006 12:01:13 -0500, Reggie Smithers
wrote:

Harry Krause wrote:


You ought to send that recipe to Emeril. Oh, wait...he already has it.

Emerils.com

VENISON STEW
Ingredients needed:

* 3 tablespoons olive oil
* 2 pounds venison stew meat
* 1/4 cup flour
* Essence
* 2 cups chopped onions
* 1 cup chopped celery
* 1 cup chopped carrots
* 1 tablespoon chopped garlic
* 1 cup chopped tomatoes, peeled and seeded
* 1 tablespoon chopped fresh basil
* 1 tablespoon chopped fresh thyme
* 2 bay leaves
* 1 cup red wine
* 4 cups brown stock
* Salt and black pepper
* Crusty bread


In a large pot, over high heat, add the olive oil. In a mixing bowl,
toss the venison with flour and Essence. When the oil is hot, sear the
meat for 2 to 3 minutes, stirring occasionally. Add the onions and saute
for 2 minutes. Add the celery and carrots. Season with salt and pepper.
Saute for 2 minutes. Add the garlic, tomatoes, basil, thyme and bay
leaves to the pan. Season with salt and pepper. Deglaze the pan with the
red wine. Add the brown stock. Bring the liquid up to a boil, cover and
reduce to a simmer. Simmer the stew for 45 minutes to 1 hour, or until
the meat is very tender. If the liquid evaporates too much add a little
more stock. Remove the stew from the oven and serve in shallow bowls
with crusty bread.

Yield: about 6 servings
Harry,
I really should have provided the link, but I didn't suggest it was my
recipe. Even when I have cooked a recipe many times before I look at
some others just to see how I will make minor variations in them. Now
if someone is asking me for a recipe, instead of typing out the recipe I
find one I like, cut and paste it. I might add something to it.

Speaking of links, would you give me that link to the 'two owls' picture
that was posted here a while back in a.b.p.s.o.? I lost it, and the guy
that took that picture was great.

Thanks!
--
John H

******Have a spectacular day!******