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Texas Oysters, A Holiday Option
by Trish Bales
Trish Bales praises the goodness of oysters, dispels the myths surrounding them and shares an heirloom, family recipe for oyster dressing.

Catfish Are Jumpin'
by David Bulla
David Bulla extols the virtues of the farm-raised variety, including his recipes for Blackened Catfish with Pineapple Citrus Salsa, Smoked Catfish and Crawfish Tail Spread, and Catfish Baked in Parchment with Vegetables and Herbs.

Talking Texas Oysters
by David Bulla
I think it was Stephen F. Austin that once said "Give Me Texas Oysters or Give Me Death." Did you know that over 3.4 million pounds of oyster meat was produced in Texas in 1998? David Bulla shows you several ways of cooking with Texas Oysters.

Basic Lobster Cooking
by Sidney Carlisle
Finding the perfect entreé for a large dinner can be a chore. Lobster fits the bill nicely since almost everyone likes it and not everyone attempts to prepare it at home. How do you select a lobster for cooking? Sidney Carlisle describes how to boil and steam lobster, plus how to cook lobster tails.

Shrimp: America's Favorite Shellfish
by Sidney Carlisle
FShrimp is touted as America's favorite shellfish and it may well be since it is the most valuable commercial crustacean harvested from the waters of the Texas Gulf. Learn the methods of peeling and boiling shrimp, as well as recipes for crab boil shrimp and spiced shrimp.

Great Gulf Red Snapper
by David Bulla
David Bulla combines fresh red snapper and shrimp to create a first-class seafood dish - Gulf Red Snapper and Shrimp in Roasted Hatch Chili Tomato Sauce. And his no-nonsense approach to preparing your own stock will make you forget about the canned varieties.

Crab Cakes, Texas-Style
by Sidney Carlisle
Crab cakes are a great way to use crabmeat. The cakes are easy to make and almost everyone likes them. Here are three great recipes for seasoned crab cakes, "texas-style" crab cakes and basic crab cakes.

Bass In A Bag
by Beverly Burmeir
My favorite, no-fuss method of preparing bass is perfect for entertaining laid-back Texas style. Bass in a bag literally means serving the fish from a brown paper bag. Here's how it works.

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Catfish Are Jumpin' by David Bulla David Bulla extols the virtues of the farm-raised variety, including his recipes for Blackened Catfish with Pineapple Citrus Salsa, Smoked Catfish and Crawfish Tail Spread, and Catfish Baked in Parchment with Vegetables and Herbs.

Talking Texas Oysters by David Bulla I think it was Stephen F. Austin that once said "Give Me Texas Oysters or Give Me Death." Did you know that over 3.4 million pounds of oyster meat was produced in Texas in 1998? David Bulla shows you several ways of cooking with Texas Oysters.

Great Gulf Red Snapper by David Bulla David Bulla combines fresh red snapper and shrimp to create a first-class seafood dish - Gulf Red Snapper and Shrimp in Roasted Hatch Chili Tomato Sauce. And his no-nonsense approach to preparing your own stock will make you forget about the canned varieties.

Crab Cakes, Texas-Style by Sidney Carlisle Crab cakes are a great way to use crabmeat. The cakes are easy to make and almost everyone likes them. Here are three great recipes for seasoned crab cakes, "texas-style" crab cakes and basic crab cakes.

Bass In A Bag by Beverly Burmeir My favorite, no-fuss method of preparing bass is perfect for entertaining laid-back Texas style. Bass in a bag literally means serving the fish from a brown paper bag. Here's how it works.

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Catfish Are Jumpin'
by David Bulla
David Bulla extols the virtues of the farm-raised variety, including his recipes for Blackened Catfish with Pineapple Citrus Salsa, Smoked Catfish and Crawfish Tail Spread, and Catfish Baked in Parchment with Vegetables and Herbs.

Talking Texas Oysters
by David Bulla
I think it was Stephen F. Austin that once said "Give Me Texas Oysters or Give Me Death." Did you know that over 3.4 million pounds of oyster meat was produced in Texas in 1998? David Bulla shows you several ways of cooking with Texas Oysters.

Great Gulf Red Snapper
by David Bulla
David Bulla combines fresh red snapper and shrimp to create a first-class seafood dish - Gulf Red Snapper and Shrimp in Roasted Hatch Chili Tomato Sauce. And his no-nonsense approach to preparing your own stock will make you forget about the canned varieties.

Crab Cakes, Texas-Style
by Sidney Carlisle
Crab cakes are a great way to use crabmeat. The cakes are easy to make and almost everyone likes them. Here are three great recipes for seasoned crab cakes, "texas-style" crab cakes and basic crab cakes.

Bass In A Bag
by Beverly Burmeir
My favorite, no-fuss method of preparing bass is perfect for entertaining laid-back Texas style. Bass in a bag literally means serving the fish from a brown paper bag. Here's how it works.