Category: Dining

By Marta Rose-Thorpe

It was Saturday night and Señor Frog’s was alive! The loud eighties rock (which would continue for the duration of our visit) welcomed us, and the place was vibrant with activity. Jen, the manager, greeted us and took us to our outside table overlooking the Gulf while a beautiful fresh sea breeze passed through. The DJ was playing “Name That Tune,” our server Bennett brought waters, and Executive Chef Paco came out to meet us. Señor Frog’s, he shared, began in Cancun, Mexico, with eight other establishments throughout resort towns in Mexico, four establishments in the US: in Orlando, Las Vegas, Myrtle Beach, and now, as of April, Panama City Beach, one in Puerto Rico, and two in the Bahamas.

The Congo Line was getting rowdy, and the natives were getting restless… time to order a cocktail! I ordered a Cadillac Margarita – cool, tart, and refreshing with fresh citrus fruit afloat, and Bennett brought us bowls of guacamole, salsa, and queso with homemade corn tortilla chips. The guacamole was delicious, and I could taste the fresh garlic, lime, tomatoes, and cilantro. Same with the chunky salsa, and the queso was warm and creamy with diced tomatoes, peppers, and onions. Now, you’re going to hear me say two words repeatedly throughout this Restaurant Review, Fresh and Homemade, because – well – everything on the menu is. Everything is also colorful, beautifully presented, and tastes scrumptious!

It felt like we were on a cruise ship as the glorious sun set behind the Gulf’s horizon. A Señor Frog’s Experience is all about having FUN… letting loose a little and having a memorable time. Kool & the Gang was belting out “Celebration,” and I’m pretty sure at that point every guest was as well. Chef Paco brought out the stunning Shrimp Ceviche Trio with corn tortilla chips and plantains… a culinary work of art. The House Ceviche mixes red onion, tomato, and fresh cilantro alongside fresh whole Gulf shrimp; the Tropical Ceviche added diced sweet mango, and the Aguachile Ceviche intermingled jalapenos, diced cucumbers, and cilantro. Every so often manager Frank would stop by to check on us. We felt well taken care of, and the service was excellent (kudos to Marco, GM, for hiring such a great staff!). Another appetizer soon arrived, the magnificent Wings Platter. Four kinds of wings – BBQ, Honey Mustard, Buffalo, and Mango Habanero – took their own quadrant on the platter separated by wedges of cheese quesadillas and a central mountain of shredded cabbage, diced mango, and fresh cilantro. But wait – there’s more! Chef Paco arrived again with a glorious Taco Platter consisting of five types of tacos in soft tortillas: Pulled Chicken, Carnitas, Grilled Shrimp, and Carne Asada (all with corn tortillas), and Blackened Mahi. The latter I found to be absolutely mouthwatering – the tender mahi tossed with cilantro lime slaw, chipotle aioli, and grilled street corn relish wrapped in a warm flour tortilla. All tacos were served with a rich and spicy Morita sauce – a marriage of jalapeno and smoked chipotle. (I fell in love with this condiment and found that it goes well on ALL FIVE tacos, especially the Carne Asada.)

At this point the DJ, sitting up in the Crow’s Nest above the big screen, proclaimed, “Here at Señor Frog’s we like to have fun, party, and dance!” The drum choir whistles started blowing, the music got louder, and the guests started dancing. We were full and very satisfied. But Bennett told us it wasn’t time to leave yet… and Chef Paco again appeared, this time with a trio of desserts. He told us the tall dish was a traditional Mexican dessert called Strawberries & Cream with a rich, sweet blend of sour cream and sweetened condensed milk at the bottom, folded into the fresh strawberry chunks, and fluffy whipped cream atop. The Homemade Key Lime Pie sat on a thick bed of sweet graham cracker crust topped with a dual drizzle of mango and banana sauces. And the Cinnamon Churros were coated in crunchy cinnamon-sugar and served with small bowls of Mexican chocolate sauce and thick, rich caramel sauce for dipping. Delectable!

It’s nice to see that the new Señor Frog’s has maintained some of the best parts of Hang Five – the former establishment in this location – like including a few of Hang Five’s favorite dishes such as the Fried Pickles, Pretzel Bites, Seafood Gumbo, the Beach Burger, Mardi Gras Pasta, and Pan Seared Grouper on their menu.

Señor Frog’s is open from 10 a.m. to 2 a.m. seven days a week and is located at 15005 Front Beach Road. Overflow parking is directly across the street. Visit senorfrogs.com/panama-city-beach for more information.

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By Marta Rose-Thorpe

Dining at The Grand Marlin always feels like a celebration. A trifecta of delicious food, great service, and a cozy, alluring atmosphere bustling with neighbors and friends abounds. On a recent Friday night, my husband and I enjoyed a multi-course dinner served by Hunter, a soft-spoken, very nice and extremely knowledgeable server who was happy to share any and all details of the menu with us. It was 6 p.m., and the place was hopping. Hunter started us out with a refreshing cocktail from the bar. I enjoyed the Lemon North Drop made with Hanson Meyer Lemon Vodka, raw sugar, and a squeeze of lemon. Pow! Shebang! Crisp, cold and sour-sweet, with a lemon twist. My husband tried the PCB Bushwacker made with white rum, coffee liqueur, crème de cocoa, vanilla ice cream and a 151-rum float. This seemed, for all practical purposes, like starting the meal with dessert, though he loved it and likened it to a thick, frozen Reese’s Peanut Butter Cup.

Hunter began our feast with soups and a salad. The Seafood Gumbo was the traditional variety… quite heavenly, with just a whisper of heat. Chopped oysters, crab, okra and andouille sausage were mixed into a dark roux, floating above two savory, tender, chipotle-marinated shrimp. A plate of Gambino’s French Bread from New Orleans accompanied the Gumbo, lightly toasted with house made garlic butter. The She-Crab Soup is a classic, rich and delicate in flavor. Local blue crab meat is folded into a thick cream and sherry fusion, and drizzled with a beautiful pale green chive oil. Our Iceberg Wedge salad was a menagerie of tastes and textures, simple and light but so flavorful! Iceberg lettuce was topped with crumbled applewood smoked bacon and a creamy, blue-cheesy, bacon-infused dressing, sprinkled with scallions and sweet grape tomatoes. After soups and salad came one of The Grand Marlin’s favorite appetizers: Crispy Lobster Fingers. “Fingers” of firm, juicy Maine lobster were lightly fried, sprinkled with chopped chive batons, and served with a vanilla bean honey mustard.

By now we were feeling pretty satisfied, but the best was still yet to come. Hunter explained that the three most popular entrees at The Grand Marlin are the Grouper Picatta, Maryland Lump Crab Cakes, and Ginger Soy Yellowfin Tuna, and we got to sample all three. Each dish had its own flavor palate and was perfectly paired with accompanying side vegetables. The Grouper Picatta came coated in a thin parmesan crust, topped with flash-fried crispy capers, served alongside sauteed spinach and whipped potatoes… a sensory explosion! The Maryland Lump Crab Cakes were nearly all crab – juicy, meaty and wonderful, served with a colorful roasted corn relish and a creamy mustard butter sauce. The Asian-inspired Ginger Soy Yellowfin Tuna consisted of a rare tuna steak drizzled with spicy ginger soy glaze, served alongside baby bok choy, shiitake mushrooms and wasabi whipped potatoes. A glass of DiBacco Pumpee red wine, spicy and full-bodied, was the perfect base to our diverse and luscious meal.

For dessert we enjoyed a Bailey’s Coffee (The Grand Marlin’s tasty coffee is a full-bodied, medium roast bean) with two signature dessert favorites: Key Lime Pie and TGM’s Praline Basket. A light and creamy Key lime mousse was poured into a toasted coconut and macadamia-infused graham cracker crust, then drizzled with raspberry coulis. The Praline Basket was a heavenly concoction of large, plump blackberries inside a homemade praline shell, topped with vanilla ice cream, candied pecans, and chocolate and caramel sauces. Both were decadent and unforgettably scrumptious.

The Grand Marlin, located at 5323 N. Lagoon Drive in Panama City Beach, has a great selection of wines by the glass, bourbon’s, whiskey’s, scotches, and both craft and domestic beers. Their full bar boasts signature martini’s, island cocktails and seasonal specialty drinks.

Hours are 4 to 9 p.m. Monday through Thursday, 4 to 10 p.m. on the weekends, and Sundays from 10 a.m. to 9 p.m. Sunday Brunch features (among many items) Prime Rib, Bananas Foster French Toast, an array of Omelettes and Benedicts, and $2.50 Bloody Marys and Mimosas.

For dinner reservations, more information and to view the full menu, call (850) 249-1500 or visit thegrandmarlin.com.

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Shrimp cocktail might be retro, but when done right, this party staple is never out of style. This classic version boasts big, plump, perfectly-cooked shrimp with a lemony, horseradish-spiked cocktail sauce. It’s incredibly easy to make and rivals the shrimp cocktail served at the finest restaurants and steakhouses. The key is to use jumbo shell-on shrimp and be careful not to overcook them. You want to have a timer and an ice bath ready before you start cooking; the shrimp cook in 2-4 minutes, and they need to be plunged into cold water immediately after to stop the cooking process.

Ingredients

For the Shrimp

36 medium-large shrimp

1 thick slice lemon

3 sprigs parsley

1 peeled onion

3 to 4 peppercorns

1 tsp salt

For the Cocktail Sauce

3/4 cup chili sauce

2 to 3 tbsp horseradish

2 to 3 tbsp lemon juice

1 tsp Worcestershire sauce

1 tsp grated onion

1/4 tsp salt

Few drops of Tabasco sauce

Finely chopped celery, optional

Lettuce, for serving, optional

Preparation

 

Prepare the Shrimp:

In a medium pot, combine the lemon, parsley, onion, peppercorns, and salt and 6 cups of water. Bring to a boil over medium-high heat. Fill a large bowl with ice and cold water and set it next to the sink. Bring to a boil and add the shrimp. Simmer for 2 to 4 minutes, depending on the size, until shrimp are pink and cooked through. Do not overcook. Drain the shrimp in a colander and then immediately plunge them into the ice water to shock them and stop the cooking process. Let sit until chilled, about 15 minutes.

Peel the shrimp, leaving just the tails attached. Transfer to a platter filled with crushed ice, if using, and serve with cocktail sauce on the side.

Make Cocktail Sauce: Combine all cocktail sauce ingredients in a small bowl. Mix and refrigerate.

To serve as individual appetizers, mix shrimp with finely chopped celery (if desired) and serve in lettuce-lined sherbet glasses. For a party snack, fill a large bowl with crushed ice and center with a small bowl of cocktail sauce; arrange shrimp over ice. Top with finely diced celery (if desired). Serve with wooden picks for dipping shrimp into sauce.

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Just in time for the 2022 season, Chef Jim Shirley opened two new establishments in Seaside, FL – The Great Southern Cafe’s Chicken Shack and C-Bar (Container Bar). Both are located between Sundog Books and The Great Southern Cafe and share a communal courtyard for dining and relaxing. Chef Jim Shirley has been musing over the idea of a chicken shack for quite a while, and when the opportunity arose to work with the Seaside team to bring his vision to fruition, he saw it was time to cross the road and get to the glorious fried chicken on the other side. After all, there are few things more Southern than fried chicken, and Jim loves the opportunity to showcase Southern food culture in Seaside. Especially as the geographic diversity of guests to the beach town continues to grow every year, and some might not be as familiar with ‘true’ southern food.

Slowly marinated in sweet tea and then tossed in Jim’s secret breading recipe, each piece of chicken is cooked to perfection. While the 2-piece, 3-piece, and tenders meals are meant to share, you might find you’re fighting over the last bites! Don’t worry, though; the “Bucket O’Chicken” – eight pieces of white and dark meat chicken, four sides, and four rolls – is sure to have a little something for everyone. Along with this all-star lineup, guests can indulge their side cravings with french fries, loaded potato salad, deviled potato salad, brussel sprout slaw, and the best garlic butter rolls you have ever tasted. The Chicken Shack’s structure is also perfect for families and groups wanting to share a delicious yet casual meal together. Orders are made at the walk-up window, and then guests can either sit in the large, open seating area or take their food-to-go as they explore Seaside.

Container Bar (dubbed C-Bar) is right next door and offers an exceptional lineup of local craft beer, liquor, and cocktails, which can be enjoyed at the bar or to-go from the walk-up window. Guests sitting at the bar can enjoy all their favorite menu items from The Great Southern Café (including Grits à Ya Ya) at this cool new location. C-Bar is a fun, low-pressure bar that allows guests to choose their experience. Whether they are grabbing one of the 30 seats at this custom, upcycled shipping container and unpacking their day, or walking up to the to-go window, ordering a drink, then exploring the town or beach, guests will love the opportunity to enjoy the C-Bar, and Seaside, how they’d like to. The local craft beer lineup is thoughtfully put together and highlights some of the exceptional breweries in the area. The cocktail list offers a mix of Great Southern classics (like Great Southern’s world-famous mojitos) and new and inventive C-Bar specials.

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By Susan Benton, 30AEats.com

This flavorful stew recipe is filled with an array of spices that marry together to create the most aromatic and satisfying vegetarian dish. Served over a bed of Jasmine rice, it is both fragrant and delectable. Some of the spices used include turmeric, ginger, bay leaves and cinnamon.

Ingredients
2 tablespoons olive oil or clarified butter
½ yellow onion (Vidalia) thinly sliced
2 tablespoons peeled fresh ginger finely chopped
4 garlic cloves, thinly sliced
2 bay leaves
2 serrano chiles, finely chopped
1 tablespoon ground turmeric
1 teaspoon ground curry powder
Coarsely ground black pepper to taste
Salt to taste
3 small Yukon Gold potatoes, peeled and cut into
1-inch cubes
2 medium carrots, cut into
1/2-inch pieces
1/2 pound French style green beans, cut into 1/2-inch pieces
1/2 cup vegetable stock
1 cup unsweetened coconut milk

Preparation
In a large heavy bottom saucepan, heat the olive oil or butter.

Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.

Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.

Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.

Season with salt and black pepper.

Discard the bay leaves and serve over Jasmine rice.

Notes
Chopped fresh cilantro will add additional flavor when sprinkled on top of the stew. If seeking more vegetables, ½ cup of frozen or fresh peas is a nice touch. To thicken the stew add equal parts flour and coconut milk in a separate sauce pot and add to the mixture one tablespoon at a time. Serve with baked chicken for added protein if not wanting a vegetarian meal.

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By Lori Leath Smith

It was a recent Thursday in Destin. We walked through the doors of The Melting Pot and were escorted to our table—a quaint booth with rose petals and candles on the table. It was our “Thursdate” and a memory for the books!

Our special Thursdate four-course menu began with our choice of cheese fondue, followed by a salad of our choice and an entrée that included tender filet mignon, Atlantic salmon, savory teriyaki sirloin, chicken, shrimp and lobster tail! To top it all off, as if that wasn’t enough, we chose a most decadent dessert, Flaming Turtle which has milk chocolate, caramel and candied pecans. Part of our experience was our server, Melody, who worked at our pace. And, believe me, it was a lot of fun and the food is out-of-this-world! We were never rushed; it was very relaxing. And turns out The Melting Pot is the premier “Fondue” restaurant on the Emerald Coast. If you are looking for a unique and interactive dining experience, this is the place.

Mark and Becky Chapman, two Florida snowbirds, recently took ownership. Both having grown up in Florida, Mark in Pensacola, they left the state when their jobs took them to Birmingham and then Oklahoma for the past 21 years. Seventeen years ago, they decided to purchase their first Melting Pot franchise in Tulsa. “We were drawn to Melting Pot’s efficient business model and fan-favorite Fondue which won over our hearts and many Americans who want to enjoy a special experience,” said Becky.

With two very successful locations, the other in Oklahoma City (a Top 10 in the nation) and with their children grown, Becky and Mark found their way back to their Florida roots. When the Destin location came up for sale, in less than three months, they were here.
“We have some big plans for this location,” said Becky. “New décor, upholstery and remodeling of the bar and patio are among them. We also plan to add a retail program where you’ll be able to order a dozen roses or seasonal flowers for any day of the week and cookbooks, champagne flutes, old-fashioned recipes and teddy bears—fun things to enhance your celebrations,” she said.

Since The Melting Pot caters to locals as well as visitors, it stays busy all year and is very much involved in the community. General manager Erin Harris is always hiring servers. “It’s a perfect job for someone in college or trying to supplement their income with a second job,” said Becky, “since it is open for dinner only. And we want to find ways to give back to our community.”

The Chapmans have three grown children (and two grandchildren), and “our whole family has always been part of the business: our daughter is marketing director; one of our sons helped manage and one helps with maintenance.”

The Melting Pot is one place where diners are encouraged to slow down and talk while they ‘play’ with their food. A four-course evening begins with your choice of six classic cheese dish appetizers, unmelted in a hot, 6-inch melting pot. Next is your choice of salads. Your main entrée comes to your table unprepared. Yes, each diner cooks their own serving. For dessert, your server will bring you a warm Fondue bowl of fresh melted chocolate of your choice. Throughout the process, you find yourself engrossed in the experience.

There are “fast Fondues” for those in a hurry or you can simply stop in after work, sit at the bar and order just one course: Cheese, Salad, Entrée or Chocolate. Eventually, Becky said they plan to add some hot foods which will complement the Fondue.

Specials each week include: Wednesdays BFF: Best Fondue Friends for ever – special price with drink specials; Thursdate – $49 per person for a four-course meal including candles and rose petals on your table. Happy Hour is Monday-Friday, 4-6 p.m. – 1/2 price cheese and chocolate Fondue.

And so, no matter the occasion or how many courses you choose, The Melting Pot provides an unforgettable, interactive dining experience that turns moments into memories. From the time the first piece of bread is dipped to when the last nibble of dessert is savored, you’ll have the time to discover new things about people you thought you knew, and those you’re getting to know.

The Melting Pot is located at 11394 US-Hwy. 98 in Miramar Beach. Call 850-269-2227 or visit www.meltingpot.com/destin-fl to view the complete menu or, as we would recommend, make a reservation.

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By Susan Benton

Chris Hastings and his wife Ide have such a passion for cooking, preserving food history, and sharing local ingredients on the plates at Hot and Hot Fish Club in Birmingham, Alabama, while celebrating all farmers and fisherman that bring them the best products. This 17 year collaboration between the couple has shifted the perception of Southern cuisine across the globe from fried to refined, with the James Beard Foundation taking note.

The recipe below is from Hot and Hot Fish Club, and I highly recommend using Conecuh Sausage in the dish. It is a family favorite!  After Thanksgiving, plan to add your turkey to this recipe instead of the chicken.

Chicken and Sausage Gumbo

Serves 10 to 12 (about 16 cups)

Ingredients:

1 cup peanut or vegetable oil

1 1/2 cups all-purpose flour

3 cups diced onion

1 cup diced celery

1 cup seeded and diced red bell pepper

1 cup seeded and diced poblano pepper

2 tablespoons minced garlic

2 bay leaves

2 teaspoons fresh thyme leaves

7 cups Chicken Stock

1 tablespoon plus 1 teaspoon salt

2 teaspoons freshly ground black pepper

1 teaspoon cayenne

1 pound Conecuh brand smoked sausage

1/2 pound andouille

1 pound sliced okra (fresh or frozen and thawed)

2 cups seeded and diced tomatoes

1 1/2 pounds cooked chicken, pulled into 2-inch pieces ( I use a rotisserie chicken)

1 cup chopped green onion tops

4 to 5 cups cooked rice, for serving

Preparation:

Heat the oil in a large, heavy bottomed pot over medium heat. Whisk in the flour and cook, stirring constantly, until the mixture darkens to a rich, reddish-brown color, 25- 30 minutes. (Be careful not to let the flour burn or the gumbo will taste burned. Throw it out and start over!)

Once the roux reaches the desired color, add the onion, celery, and peppers and cook, stirring, for 2 to 3 minutes. Add the garlic, bay leaves and thyme and cook an additional 1 to 2 minutes. Add the chicken stock, salt, pepper, and cayenne and bring the mixture to a boil. Reduce the heat, and simmer the gumbo for 20 minutes, stirring occasionally.

Tip: You can do this as prep- or – while the gumbo is simmering, slice the sausage lengthwise and then make crosswise cuts, forming 1/2-inch thick half-moons. Place the sausage in a large skillet over medium heat and cook, stirring occasionally, until the sausage is rendered and lightly browned, 8 to 10 minutes. Transfer the sausage to a paper towel-lined plate and pat dry.

Add the cooked sausage, okra and tomatoes to the gumbo and simmer an additional 30 minutes, stirring occasionally. Stir in the chicken and cook an additional 10 minutes. Taste and adjust the seasonings, adding more salt or pepper, if needed. Just before serving, remove and discard the bay leaves and stir in the green onions. Ladle the Gumbo into warmed soup bowls and top with cooked rice. Serve hot with a dash of Tabasco on the side.

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By Susan Benton

Cornbread is King in the South (as long as you don’t put sugar in it) and so is Lodge Cast Iron! Nestled alongside the Cumberland Plateau of the Appalachian Mountains in the town of South Pittsburg, Tennessee (population 3,300), it was here that Joseph Lodge and his wife settled, and, in 1896 opened his first foundry. Originally named The Blacklock Foundry after Joseph Lodge’s friend and minister, the company gained success until May of 1910 when it burned down.

Just three months later and a few blocks south, the company was reborn as Lodge Manufacturing Company, and was recently seen on CBS Nightly News and 60 minutes as cast iron has become the craze these days, especially with everyone into the TV food and Southern food movement. I also believe there is a resurgence in all things nostalgic, a bit more simple and American crafted – like Lodge.

Good thing for me I call NWFL the South – because it is, and I grew up on the Gulf Coast when not traveling the world with my family due to my fathers position as a Naval Officer. I’m a Southerner born and bred and have been given a true  gift- other than being salvaged from a head on collision- family generations of cast iron skillets. I cherish them all, even the new items from the LCI collection and their Enameled Cast Iron.

Having graduated from LSU, I received a purple Dutch oven that I use on game days to cook gumbo, jambalaya, soups, and stews to name a few, and fondly think of Mark Kelly (PR Manager of LMC) who sent it to me as a thank you gift for taking he and a guest to dinner at V Seagrove to meet friend and Executive Chef David Cunningham- also in the book with a recipe. Mark asked me to bring in a Pensacola chef as well, so I called on friend and Executive Chef Irv Miller of Jackson’s Steakhouse in Pensacola,  whose recipe on pages 184-185 is Tasso-Spiced Shrimp with Grits, Collards and Gravy, and is finger-licking good! My single servings of Jumbo Lump Gulf Crabmeat Au Gratin are great for the holidays and located on page 192, after Virginia Willis’ Seafood Chicken Jambalaya.

My Florida Cracker grandmother who later became a Georgia peanut farmer has a recipe in the book via my donation: Florida Blueberry Cobbler, page 261. It came from her sister, was given to my mother, and then to me and my sister, so you know it’s good- especially when topped with Vanilla Ice Cream in the heat of the summer. My husband too is proud of his collection of just a few skillets, and cooks cornbread weekly in his mothers skillet who has since passed. Cast iron connects us to family memories and the bond shared in cooking those family recipes. Each time we make cornbread together, we talk about his growing up in Birmingham, Alabama and how as a boy he loved to hear the sizzle of the batter as it hit the hot bacon grease in the skillet. It never gets old.

I am honored and proud to contribute to Lodge Cast Iron Nation: Great American Cooking From Coast To Coast as this is a book not just about the South or cast iron- it is a love letter of sorts from all of the contributors, literally from Coast to Coast, who are fascinated by cast iron, the quality, timelessness, versatility, cost effectiveness and know that it’s not just meant for cornbread.  The chapters include, breakfast, soups + sandwiches, poultry, meats, fish + shellfish, sides, breads, desserts, and how to take care and clean your cast iron.

The recipes in the book, curated from a network of award-winning food professionals, chefs, cooks, food enthusiasts, writers, bloggers and that of the Lodge and Kellermann family, are meant for a new generation of cast iron lovers, like my own two children ( I am hoping). It is published by Oxmoor House and so well edited by Pam Hoenig (I know as we had many phone conversations about my few recipes alone) who did an incredible job with the book. Many of the photos are from that of the Lodge Foundry family, but also from Helene Dujardin, Senior Photographer at Oxmoor House and blogger at Tartelette.

One recipe I was enamored with trying as temps are getting cooler, especially in the evenings, is the North Carolina Clam Chowder. This is not to be confused with New England Clam Chowder, and I have to admit I did adapt it just a bit. I used Apalachicola littleneck clams purchased from Joe Patti’s Seafood in Pensacola, and called it Gulf Coast Chowder- since that’s where the clams came from.

Note: If possible I would be buying them at Buddy Ward or Water Street Seafood as I love to visit Apalachicola, whose oyster population by the way is severely declining due to water wars with Georgia, salinity and over harvesting. 

North Carolina Clam Chowder- page 84

Renamed and recipe adapted slightly-

Gulf Coast Clam Chowder

Ingredients:

1 tablespoon bacon drippings

1/2 to 1 cup chopped onion

3 cups bottled clam juice

3 cups cold water

1/4 teaspoon freshly ground black pepper

4 cups coarsely chopped fresh clams (frozen or canned if you have to)

4 cups potatoes, scrubbed or peeled and cut into 1/2-inch dice

2 dozen small clams in the shell (such as littlenecks), scrubbed well

Milk, half-and-half, light cream, or heavy cream, to taste

1 teaspoon salt (optional)

Chopped fresh flat-leaf parsley, for garnish

Oyster crackers or saltines (optional)

Directions

1. Heat bacon for drippings in a cast-iron Dutch oven or large cast-iron skillet over medium heat. Remove the bacon and reserve for another use. Reserve the rendered fat in the pot. (You should have about 2 tablespoons of drippings. A little more or a little less is fine.)
2. Add the onion to the Dutch oven or skillet and cook, stirring on occasion, until tender, about 5 minutes. Don’t let the onions take on any color. Pour in the clam juice and water, then add the pepper and bring to a boil. Add the chopped clams (if using canned clams, also add the liquid from the can to the chowder), reduce the heat to low, and gently simmer, uncovered, until the chowder clams are tender, about 1 hour.
3. Add the potatoes, increase the heat to medium, and simmer until the potatoes are just barely fork tender, about 10 minutes. Add the clams in the shell, cover the pot, and cook for 10 minutes more, or until the potatoes are tender throughout and the shells have opened. Remove and discard any shells that remain closed.
4. Add anywhere from a splash to 2 cups milk, half-and-half, or cream as desired and let the chowder cook for a couple minutes more to warm through. Taste and, if necessary, season with salt. Ladle into bowls. Sprinkle with the parsley and serve with the oyster crackers.

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As one year closes, another year is before us… and what a great year 2022 should be!

Winter fishing continues with many of the private charter boats and the Treasure Island head-boats on Grand Lagoon. Be sure to check them out for some great winter fishing.

Capt. Anderson Marina’s season opens with Valentine’s Day as sweethearts board the Capt. Anderson III for a cruise on St. Andrews Bay looking for dolphins and other local wildlife, not to mention that fresh salt air! Those cruises will be from 12-1:30 p.m. and from 4:30-6 p.m. and are available to book online as well as by phone or in person.

New this year will be our Valentine’s Dance scheduled at the all-new Capt. Anderson’s Event Center from 2 p.m. until 4 p.m. Come enjoy your favorite tunes of days gone by, sip a little refreshment, snack on some delicious treats. Reservations can be made online for this event also.

Full time fishing and sightseeing cruises begin March 1 with the opening of Triggerfish season. Other species available are Red Grouper, and Vermilion Snapper (Beeliners) and many other species. Charter Boats will be watching for Cobia, Spanish Mackerel, and King Mackerel to make their way up and across the coast as the Gulf waters warm up. In June, the Red Snapper and Gag Grouper seasons open. Of course, everyone loves their Snapper! Throughout the year Grand Lagoon offers many special events-be sure you mark your calendar. Almost all benefit local non-profits, keeping your ‘fun’ dollars in the community to promote local businesses as well as benefiting those less fortunate. With May, we can harvest Greater Amberjack. And boy, are they fun to catch!Be on the lookout for Tacos & Tequila Fest May 7, 2022, held annually at Hammerhead Fred’s. Come taste and vote on the

Freedom Rocks on July 3 is Grand Lagoon’s salute to liberty with a beautiful fireworks display that can be seen from all the businesses and homes around the Lagoon, as well as from the many boats that want to get more up-close and personal. Rain or shine, this celebration is awesome!

As the summer fun wanes, the fishing does not! The Second Annual PCB Fishing Rodeo will be hosted again at Capt. Anderson’s Marina in September and October. (Stay tuned for all the fun to come!) Find out more details at www.pcbeachfishingrodeo.com . For a Pirate-y Finish to the PCB Fishing Rodeo, the final day of Pirates of the High Seas and the Rodeo ends with a grand celebration on October 9 at Capt. Anderson’s Marina. What could be more fun than fishing and a pirate boat chase!

Grand Lagoon’s Bloody Mary Fest is always a hit with locals and visitors alike. It is hosted annually by the Sheraton PCB Golf & Spa Resort. Local restaurant chefs and baristas come out again to the annual challenge to compete for “Best Bloody Mary in the Grand Lagoon.”

Find out more about Grand Lagoon events at www.grandlagoon.com.

We will be presenting the 10th Annual Bethlehem Christmas Village, reason for the season, December 7 through the 10, 2022. Watch for Bay Community Events coming soon to offer special speakers from all over the U.S., who will be hosted at Capt. Anderson’s Event Center. Captain Andrson’s wishes to extend a Happy New Year wishes to all! And remember…. When planning your fishing trip, Capt. Anderson’s Marina is home to 3 large head-boats, 35 private charter boats, and 4 dive boats… and Shell Island/Dolphin Cruises. Capt. Anderson’s Marina…Where the fish are always biting and the kids are always smiling. www.captainandersonmarina.com.

 

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