calling capt. DQ

[JohnCranston]

What's up, Doug? How are you? I tried finding your post on the Greek baked grouper but to no availe. Do you mind posting it again? I pulled some Cabo mahi out of the freezer and want to cook it up with your recipe this weekend. If you don't mind, I'd really appreciate it.
Much thanks.

[MarkS]

What time is dinner buddy, I could be there in 16 hours?

[MarkS]

By the way I just booked the 30th Oct through the 6th Nov for the Cabo tourney this year at Playa Grande, where are you going to stay this year?

Try and get closer to us, you and I should drink together more you know.

That way if you are in the lead after day one, I can always push you down a stairwell.

Love ya man,
M

[JohnCranston]

Mark,
Dinner is served whenever ya'll get here. You guys really need to plan a long weekend and come on down here and see us. Danny and I have talked about it and it would be a lot of fun cooking and boozing it up on the deck in Freeport. I'll give you a call on the hotel plans in a couple of days, but, I bet, that my gang will probably want to stay at the same place as ya'll are.
Later, dude.

[Capt. DQ]

Hi John,
Here you go:

• Grouper Feta
  
  Original recipe was created by a friend that was head chef at Shirley & Wayne’s Supper Club in Orange Beach.
  
  I have made this dish with other types of fish as well.
  
  Place a layer of fish in the bottom of a pyrex baking dish. Puzzle it in good as the fish will shrink. The layer of fish should be about ½ inch thick
  
  Season the fish with Cavendars Greek Seasoning.
  Chop green onions to cover the fish
  Chop fresh tomatoes to cover the onion layer
  Pour Kens Steakhouse Greek Salad Dressing over the top of the tomatoes. I use about ¾ of the bottle and make a big dish when I make it. In this case, more dressing is definitely better!
  
  Bake 30 minutes at 400
  Remove from oven and crumble Feta Cheese to cover the tomato layer. Yep, more is better again!!
  
  Place dish in broiler to brown the fetta a bit and it’s ready to serve over rice. A nice salad and garlic bread go well with this dish!!!!

John,
Try this one also, another good recipe which is fantastic for the grill on any type of fish:


1.Go buy a 32oz jar of (Boscoli Italian Olive Dressing).
2. Use a sheet of reynolds tin foil to fit all your filets.
3. grease the bottom of your fish filets with virgin light olive oil.
4. Then place filets on the foil an baste them really good with Boscoli olive dressing.
5. Grill til cooked turning your filets at least once to cook both sides.

Then sit down and enjoy with all your sides and also serve with Wine, Beer, or my favorite Cruzan Dark R/C or Sweet Tea, your choice.

Enjoy, now your making me hungry John

DQ

[JohnCranston]

Thanks,pal.
I'm confused...I don't know which recipe to try first.
Thanks again, and I'll let you know how it turns out.

[DanielM]

Mark, 3 hours from Chicago Midway to Houston on Southwest. 45 minues from Hobby to Freeport. I can pick you up, cuz John really shouldn’t drive until he gets a few drinks in him.

I promise to shovel up all the snow before you get here…. Shouldn’t take me long.

DanielM

[MarkS]

Hey Daniel I want die like my old man...............in his sleep, not like the 3 screeming idiots in the car with him!

[JohnCranston]

OUCH! that hurts..............

[JohnCranston]

DQ,
Man...Outstanding! We'll try the second recipe when it warms up outside.
Thanks a bunch.

[Capt. DQ]

John,
Here is what the second recipe looks like with Boscoli dressing added but also added some Chef Paul's seafood magic to the fresh Cobia filets. Those filets were some find eating. Hopefully next month those brown logs aka (Cobia) will start making there spring run...because I'm getting hungry.

Glad you enjoyed the other recipe.

DQ

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