NFL PICKS-TO-CLICK: Week 9
TOM: New Orleans, Dallas, Philadelphia, Kansas City, Minnesota, Cleveland, Cincinnati, San Diego, San Francisco, Seattle, Denver, Pittsburgh, Indianapolis
ANDY: New Orleans, Arizona, Philadelphia, Kansas City, Washington, Cleveland, Cincinnati, San Diego, San Francisco, Seattle, Denver, Pittsburgh, Indianapolis
BRYAN: New Orleans, Arizona, Philadelphia, Kansas City, Minnesota, Cleveland, Cincinnati, Miami, San Francisco, Seattle, Denver, Pittsburgh, Indianapolis
Overall Standings For 2014
TOM: 82-38 (4 weeks won)
BRYAN: 82-38 (3 week won)
ANDY: 81-39 (1 week won)
To go with that shrimp dippin' sauce, how about some of Ben's "7-Up Shrimp"...
Here's what you'll need:
Jumbo shrimp, peeled, with the tails left on
Put the peeled shrimp in a bowl, and cover them with 7-Up. Let them soak for 30-45 minutes. Melt the butter in you skillet and cook shrimp. Add seasoning, if desired.
Shrimp season is in full swing, and with it we bring you "Uncle Ben's Shrimp Dippin' Sauce". Here's what you'll need:
2 cups of ketchup
Juice from 1 lemon (plus some ground up lemon peel)
1 clove of garlic, minced
1 teaspoon of Tabasico
1 teaspoon of olive oil
Horseradish to taste
Combine all those ingredients and blend. Then chill for about a half hour. Should make about 2 1/2 cups of dipping sauce.
After numerous requests, here's Ben's "Baked Catfish Recipe," although it works well for any fish filets. Here's what you'll need:
1 1/2 pounds of fish filets
1 cup of light mayonnaise
1 cup of fat-free sour cream
1/2 package of Ranch dressing mix
Here's what to do: Mix the non-fish ingredients together. Put filets in a non-covered baking dish. Cover fish with mixture. Bake in oven for 25 minutes at 350 degrees.
Need a good basting sauce recipe? Here's one from listener Roger in Wayne County...and it's pretty simple. Just take 1/4 bottle of Worstershire sauce, 1 pint of homemade cane syrup, 4-5 drops of crab boil, and a teaspoon of brown sugar. Stir together and microwave. That's it. You can use it as a baste or finishing sauce.
Back by popular demand, here's the "Crabby Ole Bass" recipe...here's what you'll need:
2 pounds of bass filets (trout, perch, catfish also will work) cut into 1 inch by 3 inch strips
1/2 cup white wine Worchester sauce
1 package corn bread Stove Top Stuffing Mix
1 small can of crab meat
1 small can of sliced mushrooms
What to do: Season fish to taste with salt & pepper, then marinate in the Worchester sauce in the refridgerator. Make the stuffing as directed on the package, adding in the crab meat and mushrooms. Scoop stuffing mixture onto a baking pan (six servings), place fish on top of stuffing, add another layer of the stuffing, sprinkle with paprika and bake for 30 minutes or so at 375 degrees.
Cool decoys from a Mississippi outfit. If you're a turkey hunter, you'll want to check 'em out. Here's the website: http://www.mississippidecoys.com/
Want more information on those "Alabama Rig" lures Ben's been talking about? Here's a couple of websites: http://www.thealabamarig.com/ and http://www.sworminghornetlures.com/
Fishin' is good at Dream Strike Lake outside of Lucedale. Interested in booking a trip? Call 601-508-4707 or visit them on the web at www.dreamstrikelake.com
Looking to charter a salt-water fishing trip? You might contact T.J. Rohas out of Lafitte, Louisiana. Great fishing and a great guide!. His number is 504-233-1005. The website is www.rojascharters.com