This week we fish for largemouth bass using top water frogs in heavy cover. This is a productive method for catching bass almost every month of the year. On Gear Time our angler's will discuss the frog lures and how to fish them. And Donna Reynolds serves up a tasty shrimp recipe in the kitchen.

2915 Mediterranean Polenta Rounds

2 pounds baby shrimp or large shrimp chopped

36 ½ -inch round slices of polenta (see below for Polenta recipe)

1 tablespoon olive oil

2/3 cup sun-dried tomato spread

½ cup loosely packed, thinly sliced fresh basil

½ cup finely diced red bell pepper

½ cup crumbled goat cheese

Place polenta slices in single layer on 2 greased 15x10x1-inch baking sheets. Brush oil lightly over tops of slices. Broil each pan 1½ to 2 inches from heat for 15 or until polenta begins to brown.

Meanwhile, prepare shrimp topping. In a large bowl, combine shrimp, sun-dried tomato spread and ½ cup basil. Mix well.

Top each polenta slice with about 1 teaspoon shrimp mixture. Sprinkle with red bell pepper and cheese. Garnish with additional basil. Serve warm, room temperature or chilled. Make 36 appetizers

Polenta:

2 cups cold water

1 teaspoon salt

1 ½ cups House-Autry Mills Yellow Cornmeal

3 ½ cups boiling water

½ cup freshly grated Parmesan cheese

4 tablespoons butter, cut into pieces

In a 5-quart pot, combine cold water and salt. Gradually whisk in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook. Stir frequently with wooden spoon, until mixture is very thick and indentions remain when a spoon is dragged through polenta, 30-35 minutes. Stir in Parmesan cheese and butter. Let polenta cool, divide into equal portions. Spoon each portion onto waxed paper. Roll into a log shape and place in refrigerator to cool completely or until very firm.

Meanwhile, line 2 15x10x1-inch baking sheet. Slice cold polenta into 36 ½-inch slices.

On this edition of the Journal we'll target dolphin (mahi mahi) out in the Gulf Stream. A big surprise is just around the corner as our angler's venture further offshore. On Gear Time we'll discuss the tackle and why you need to be prepared. And Donna Reynolds prepares Sushi in the kitchen.

2914 Sushi-pressed

Makes 15 pieces

2/3 cup sushi rice

¾ cup water

wash the sushi rice under cold running water until the water is running clear, then drain the rice. Put rice in pan with water, cover. Bring to a boil as quickly as possible. Turn down heat and let simmer for 10 minutes. Turn off heat and let rice stand for 15 minutes

Sushi rice, cooked

2 tablespoons Japanese mayonnaise

1 teaspoon toasted sesame seeds

½ avocado, cut into think strips

Flesh from 4 freshly cooked crabs

½ cucumber, peeled and cut into very thin slices

Lemon quarters and dill sprigs for garnish

Oli a 8-inch square cake pan and line with plastic wrap so that the plastic wrap hangs over the edges. This helps you pull the sushi form the pan. Place ¾ of the rice in the bottom of the cake pan, press rice in bottom until flat. Spread layer of mayonnaise on top of rice and sprinkle with sesame seeds. Arrange the avocado, crab and cucumber in thick diagonal strips over rice. Cover top with rice and a strip of plastic wrap, put another pan on top, and add some weight, such as a few cans, to help flatten out the top of the siushi.

Chill sushi for at least 15 minutes, take weights off the pan. Loosen the sides of the pan and lift out the sushi. Cut sushi into about 15 pieces with a wet sharp knife. Garnish with lemon and dill and serve with pickled ginger and a dab of wasabi paste, if desired.

This week on the Journal we'll fish for the longnose gar using fly rods and fishing deep. On Gear Time our angler's discuss the tackle and flies and we'll join Donna Reynolds in the kitchen for a grouper recipe.

2913 Grouper with Roasted Pepper Salad

2 jars of roasted peppers, drained

½ medium onion, thinly sliced

12 mushrooms, thinly sliced

2 tablespoons olive oil

3 tablespoons garlic, thinly sliced

2 tablespoons capers, chopped

1 tablespoon sherry vinegar

½ teaspoon ground cumin

¼ teaspoon red pepper flakes

1/8 teaspoon ground coriander

Salt and pepper to taste

1 box House-Autry Spicy Hot Breader

3 pounds grouper filets

Heat olive oil in a large sauté pan over medium high heat. Add onion and cook until lightly caramelized, about 8 minutes. Add mushrooms and garlic; cook about 30-60 seconds.

Add capers, vinegar, cumin, red pepper flakes and coriander. Season with about ¼ teaspoon salt and a pinch of black pepper. Add mixture to roasted peppers and keep warm.

Preheat heavy skillet over medium high heat. Cut grouper into eight 6 ounce portions; dredge filets in House Autry Spicy Hot Breader, pan fry over medium high heat for 2-3 minutes per side in vegetable oil. Serve immediately. Enjoy!

On this edition of the Journal we target speckled trout in deep water. On Gear Time our angler's discuss the variety of soft plastic baits they used and Donna Reynolds prepares a tasty crab fritter recipe.

2912 Ricotta Crab Fritters

Serves 8

Ingredients

1/2 of an 8-ounce piece Gallo Italian Dry Salame, peeled and finely chopped (should be about 3/4 cup)

1 lb fresh ricotta, drained of any excess liquid

1/2 oz finely grated parmesan cheese (1/4 cup)

½ cup shredded or lump crabmeat, shells removed

2 large egg yolks

3/4 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons House-Autry Hushpuppy Mix Onion

3 large eggs, beaten

1/2 cup House-Autry Chicken Fry

About 2 cups vegetable oil

Method

1. Stir salami, ricotta, parmesan, crabmeat, yolks, salt, pepper, and 3 tablespoons of House-Autry Hushpuppy Mix with Onion until combined.

2. Line a large cookie sheet with wax paper. Scoop about 1 ½ Tablespoons of the ricotta mixture and pat into a 1/2-inch-thick disc.

3. Place 3 large eggs in a pie plate or shallow dish. Place House-Autry Chicken fry on a piece of waxed paper.

4. Dip ricotta disc into beaten eggs, turning to coat, and shaking off excess. Then dip into House-Autry Chicken Fry breader, turning to coat completely. Transfer to baking sheet. Repeat with remaining mixture, arranging discs in a single layer.

5. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking (if you have a thermometer, the oil should be about 350°F). Place half the fritters into the oil, and fry until golden, about 2 minutes.

6. Gently turn each fritter over with a slotted spoon and fry until golden on all sides, an additional 2 to 4 minutes. Transfer fritters to a plate lined with paper towels using a slotted spoon.

7. Add more oil to the skillet so that the level reaches ½ inch. Heat oil until it’s hot but not smoking. Fry remaining fritters as you did in steps 5 and 6. Serve warm or at room temperature.

This week on the Journal we'll fish Kerr Lake during passage of a cold front. Snow begins to fall as our angler's target striped bass. On Gear Time dealing with the weather and tackle are discussed and we'll join Donna Reynolds in the kitchen for a trout recipe.

2911 Breakfast Trout

¾ pound Yukon Gold potatoes, cut into ½-inch cubes

½ yellow onion, chopped

1 tablespoon olive oil

About ¼ teaspoon sea salt or kosher salt

½ teaspoon smoked paprika

Freshly ground black pepper

2 ½ ounces smoked trout, skin pulled off

2 tablespoons chopped fresh dill

2 teaspoons fresh lemon juice

4 large eggs

Preheat oven to 400 degrees. On a rimmed baking pan mix potatoes with onion, olive oil, salt, paprika and a few grinds of pepper. Bake, stirring a couple times, until potatoes are tender, 20-25 minutes.

Crumble the trout fillet into bite-size pieces as you add it to the pan. Add dill and lemon juice and mix well, scraping up any browned bits from bottom of pan. Season hash with additional salt and pepper and cover with lid or foil to keep warm.

Heat a non-stick skillet over medium high heat. Gently crack egg into pan and fry gently until cooked thoroughly but not hard. Repeat with other 3 eggs.

Divide hash between 2 plates. Top each plate of hash with 2 eggs and sprinkle with pepper to taste.

Recipe adapted from Sunset Magazine-March 2009 issue