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MANIAC

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  1. This recipe was in the Feb issue of GLA. We tried it tonight and it was a winner. For those who don't get the mag here's the recipe:

    2 tablespoons butter

    3 tablespoons flour

    1 tablespoon finely grated onion

    1 tablespoon finely grated red bell pepper

    2 cups fish fish stock or bottle clam juice(we used clam juice)

    1 tablespoon tomato paste

    2 cups half & half

    1/4 cup bourbon

    1/4 cup sour cream

    1 teaspoon Worcestershire sauce

    1/2 teaspoon Tabasco sauce

    1/2 teapoon Old Bay

    1/2 teaspoon salt

    1 cup chopped and flaked smoked salmon

    In a heavy soup pot melt butter and whisk in flour. Cook while whisking for several minutes. Add onion and red pepper and cook a few minutes more. Wisk in fish stock(or clam juice) and tomato paste, continue whisking until smooth. Bring to a simmer and cook 20 minutes. Whisk in half and half, bourbon, sour cream and all the spices. Heat thoroughly and stir in smoked salmon.

  2. Brian, I have a Merc 9.9 4-stroke on my 2450 Sabre and it handles it no problem. It is a long shaft. Whatever your mounting means I would make sure that the motor has a long enough shaft so the prop is far enough below the bottom of the boat to reduce cavitation. I previosly had this 9.9 on a 20 ftr. It does a better job on the 24 ftr due to it being lower in the water than it was on the 20 ftr.

    Eric

  3. For those of you who don't get GLA, and are wondering what we were talking about in the other topic, it is a means for you and everyone aboard to keep track of the rods in your spread. When a rod needs to get reset, a quick glance will tell you where it needs to be. Dry erase markers with built in erasers in the cap makes making adjustments to the board convenient and using velcro to fasten the marker to the board keeps it right where it should be. At times we have also written down what lure is on the rod. Helps make it easy for whoever gets stuck with journal duty on busy days.

    Eric

    port side

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    starboard side

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