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Messages - Fish 'n Brew

Pages: [1] 2 3 ... 158
General Talk / Re: Back in the saddle
« on: June 28, 2019, 09:50:22 AM »
Welcome back!

I used to use a remote mike that I could attach on my shoulder.  It worked very well until it died.  The water-proof properties weren't as good as those on the radio.  Mine was a generic import.  There are probably better ones available.

I hope to be back in the saddle and able to attend.

I'm in B01.  It's a site that's not usually available but I gave up an A site at Lisa's request and received this site.  It appears to be right behind the "event site".

General Talk / Re: Planning a June Flaming Gorge trip
« on: March 23, 2019, 09:26:25 AM »
2nd Dinosaur National Monument.  UNBELIEVABLE!

General Talk / Re: VA ....BS!!!!
« on: March 05, 2019, 09:26:00 AM »
Hey Mojo,  I have hearing aids that were provided by the VA.  I have to pay a $50 co-pay for the exam and another $50 for the fitting but it's still way less than what I would pay outside of the VA.  I'm a Vietnam Vet and served during the "Agent Orange" years.  Now that I'm old enough for Medicare, I only use the VA for hearing aids.  They replace them every 3 years because the technology changes so fast.  I was never denied service but have always paid a co-pay due to my income.  It was still a great benefit for the years between my retirement and Medicare eligibility and far less expensive than private insurance.  I'm pretty sure income doesn't determine if service will be provided but it is the basis for determining the amount of the co-pays for various services.   Don't give up.  The squeaky wheel definitely gets the grease when dealing with governmental agencies.

General Talk / Re: 18-24" pvc pipe for clamming
« on: February 26, 2019, 01:55:29 PM »
Those clamming trips to Lawson's were definitely the GOOD OLD DAYS.  Clamming with Sonny, the clam whisperer and playing in the mud.  It doesn't get much better than that!  Hard work, but the prize makes it all worthwhile.

Probably gonna miss this one again. Damn!

I wear a Kokatat drysuit and Columbia Drainmaker shoes.

Introductions / Re: Howdy
« on: February 07, 2019, 03:15:16 PM »
Sell the Optigrab patent.  It should be enough to get a nice yak.

Fishing Tournaments and Events / Re: Open Shelter III September 14, 2019
« on: February 05, 2019, 09:51:27 AM »
Not sure if I can make it but raising funds for the Cove seems like the RIGHT thing to do.

Fishing Tournaments and Events / Re: Crabfest 2019
« on: January 23, 2019, 04:01:47 PM »
Accuweather forecast for Bodega Bay Crabfest:

JAN 24
58° /44°
Mostly sunny
JAN 25
59° /44°
Mostly sunny

JAN 26
62° /45°
Sunshine and patchy clouds
JAN 27
62° /46°F

General Talk / Re: 8 homes damaged in Shelter Cove
« on: January 20, 2019, 10:12:21 AM »
I rented that house once too.  It didn't have much protection from the ocean.  What a mess!

Fishing Tournaments and Events / Re: Crabfest 2019 Potluck
« on: January 18, 2019, 03:11:37 PM »
Something different from the Kitchen of Mrs. Fish "n Brew.  COOKIES!  Mint chocolate chip

Fishing Tournaments and Events / Re: Crabfest 2019
« on: January 12, 2019, 09:57:01 AM »
I found this at Google.  Looks like way to much work for Crabfest but I would be happy to join in the eating if you make it.
For Salsa
1 pound roma tomatoes
8 -10 chile japones or chile de arbol
2 serranos , stems removed
1/3 piece of white onion
1 clove garlic
1/2 cup cooking water
salt to taste and pinch of oregano to finish

In a saucepan, combine all of the ingredients for salsa, minus garlic and salt. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes or until skins from tomatoes beging to tear open. Set aside to cool. After a while, peel the skins off of the tomatoes and cut out the core. Add all of the salsa ingredients to the blender, including 1/2 cup of cooking water. Blend on high until very smooth. Taste for salt. Add pinch of oregano on top. Set aside.


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For Marinade
4 cloves garlic
1 tsp salt
1 tsp. cumin seeds
1 tsp. peppercorns
1/2 tsp. oregano
1/3 tsp. chile de arbol powder
Juice of 1 large orange
Juice of 2 key limes or 1 reg. lime
salt to taste
1/4 cup olive oil

In a molcajete, add the garlic cloves and salt. Grind down to a paste. Gradually add in the cumin seeds, peppercorns and oregano and grind down until smooth. Stir in the remaining ingredients, then whisk to combine. Set aside.


You will Also need
A large and deep molcajete
6 oz ribeye steak
8 oz boneless chicken breast
8 jumbo shrimp, peeled and cleaned
6 oz longaniza sausage
1 large bell pepper, or poblano, sliced into strips
1 medium onion, sliced into strips
2 -3 jalapeños
queso panela, sliced

Variation: if I would have been able to find fresh nopales(cactus), 1 would have grilled some and added them as well.



You want to begin by placing the stone molcajete on top of a cast iron comal or griddle and turn to medium heat.

While the molcajete begins to heat up slowly, place your steak, chicken and shrimp onto three separate plates. Divide the marinade among the three. Make sure they are evenly coated. Let them marinate while molcajete heats up.

In the meantime, preheat  2 tablespoons of olive oil in a skillet to medium heat. Saute the peppers and onions for a few minutes. Season lightly with salt and pepper. Don’t overcook them. Remove from skillet and spread them out in a baking dish lined with foil paper. Set aside. Fry the jalapeños by adding a little more oil to skillet and cooking at medium heat until the skins have blistered. .

Preheat your oven to 200 degrees, just to keep the foods warm while you are finishing up.

Preheat your stove top grill pan  to medium heat. Line a baking dish with foil paper and set aside. If your grill pan is big enough, you can grill the chicken, steak and longaniza sausage at the same time. The chicken breast cooks in about 12-13 minutes, the steak cooks in 7 minutes(for medium/rare) and the sausage 8-10 minutes. Turn as needed and place in foil lined dish with peppers and onions. Keep warm in the oven. And finally cook your shrimp for 5 minutes, turning halfway through cooking time.

To assemble, carefully move the very hot molcajete onto a trivet on your table. Pour in half of the salsa to the bottom. It should sizzle! Slice your meats and arrange in molcajete on top of salsa. Add some of the queso panela, peppers, onions and jalapeños. Serve with warm corn tortillas, extra salsa, cilantro and lime.

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