A Weekend of Firsts

We had a few firsts in the Weston household this weekend. My husband Evan went out fishing with his buddies and with some good tutelage from a local guide, he caught his first snook. Ok, if you are at all like me (not exactly capable of winning the angler of the year award) you are probably wondering- what’s a snook? According to the “definitive snook fishing site”, ‘the common snook, or centropomus undecimalis, is a gamefish generally found along the lower east and west coasts of Florida and throughout Central America. Most snook caught fall between 18 and 30 inches, but large specimens have pushed well beyond the 52-inch mark and weighed in at over 50 pounds.’ ” So, it looks like Evan’s snook at 33 inches and about 12 pounds, was a real nice catch. Well done, my love.

The second first was that I got the distinct honor and pleasure of preparing my first snook. I assumed (with no prior knowledge!) that snook was a lot like grouper (white, somewhat flaky fish that loves a good grill). Naturally, I solicited a consult from my good friend, Christi (you all know her as Christine from My Plate or Yours). I wanted to replicate the absolutely divine smoked grouper dip from Seafood-2-Go, which we have devoured on several occasions in Apalachicola, Florida and recently here in Palm Harbor. Upon reflection, we agreed that the key ingredient which made that dip so special was finely minced jalapeno pepper. No sooner than five minutes after the e-mail consult concluded, Christi’s husband called and enthusiastically and quite adamantly told me that snook is the best eating fish there is. Just a little lemon, salt and pepper and you will have the nectar of the gods.

So I got to thinking. We were having some friends (including Evan’s fishing buddies) over for cocktails and hor d’oeuvres before attending a local theatrical event. Why not grill one of the snook fillets and make some fish tacos. Mmm…smoked snook dip; fish tacos and fresh guacamole. It would make for a perfect beginning to a wonderful evening. A few short hours later, I had smoked ½ of a fillet of snook in a make shift smoker (cheapo Webber charcoal grill with hickory wood chips inside)

and then grilled a snook fillet for the tacos.

I do have to tell you that I am feeling a bit guilty about this post as this blog was originally conceived to honor the family traditions that are passed down through the generations. But upon reflection, traditions can be years in the making or they can start today-new and fresh but still something that bears remembering. And often, traditions celebrated among good friends, become lasting memories and serve as comfort when the waters get a little rough and life seems a bit too complicated.

This post is being submitted to the Weekend Cookbook Challenge 16-Something New. Thanks Sara for compiling these entries and I look forward to the roundup shortly after May 12.

Snook Dip

½ snook fillet, smoked
Mayonnaise , salt, pepper and fresh lemon juice- all to taste
1 jalapeno pepper, minced

Ronnie’s notes: This is one of those recipes where the quantity of seasoning is totally according to your own taste. How much of a kick; how salty-its all up to you. Try it and decide for yourself!

Comments

[Sara]

Very cool, I have never heard of snook before. Great looking dip, thanks for taking part in WCC!

[Christine (myplateoryours)]

Why weren't we there? There is mismanagement somewhere in my life. next time there is a snook, call and we will fly.

[Ann Sofia-Rothschild]

It may have been a weekend of firsts, but all the love and care and attention to detail that is so typically Ronnie, was there. Every bite was sumptuous! And Ronnie was happy, as were all her guests! It was a great way to start a wonderful evening. Also, it is interesting to note that all traditions start with a "first." Thanks Ronnie.

[Ev]

Don't worry about not accentuating the family traditions by the specifics of the event. Your contribution to family traditions rests in your welcome to our friends and their assurance that they will have a new and perfect culinary experience every time they come to our home. You are creating the traditions. I would love to know that just by going out "fishing" it will mean "catching" ( as our great friend and my fishing buddy Alan differentiates) but it just is not always so. Next time I want Jerry on the boat with us. Here's to a lifetime of fishing and eating together.

[Danielle Silber]

Hey Ronnie and Evan!

We love the photo of the big fish... but we're sitting here stuffing our faces with challah and we're wondering why fish take precedent over beautiful boys? eh?
We love the incredible stories and are drooling over your recipes!

Here's to baking challah and some of these other masterpieces together in the future!

much love and many hugs,
Danielle & your son Jake!

[Deb]

I love the picture of Uncle Evan!

I'll be sure to test the Snook Dip this weekend.

xo,

Deb

[Stan]

I am glad you shared the snook story because I got to also see the beautiful Chicken Paprikash and it reminded me of one of our trips which included Buda-Pest and a visit to Kolaksa( may be mispelled) where we purchased world famous Hungarian Paprika. Arlene and I have been eating spaezle for years that she
prepares with sauteed onions, salt and fresh ground pepper with a crumb and parmesan topping and baked to perfection as a side dish. You might want to try Steiner`s spaetzle (when you don`t have time for homemade). It is available at the Countryside Mall in Clearwater at a German Deli. Your snook etc. and the matzoh lasagna sound delicious.You sure are creative with food and as it is my hobby I salivate very easily.