Boy, did Capt. Kirk pick the wrong week to step out of the studio! It was like Christmas for Capt. Kevin and Jeff, who enjoyed an incredible spread from Chef Gordon AND the expertise of Dave Edwards, who provided all kinds of insight into land management.

But it wasn’t all about the hunting side of things – Kevin told an AMAZING cobia story, and gave us some bad news for anglers concerning the coming week.

Finally, we can’t talk about this episode without mentioning the best part: TOP GUN RETURNS! It was great to hear from one of our favorite members of the OS Family.

Here’s your L.V. Hiers gear tip of the week: Fishing offshore!? Bring some Fishbites Squid Flavor. Stays on hook for more than one fish!

Here’s your Ring Power CAT tip of the week: The wind is supposed to blow hard out of the SW this weekend. Might keep you from going offshore but the beach should be fine. With the water temperature around 77, bait everywhere, there should be some kingfish on the beach. Also don’t do what I (Captain Kevin) did this week and forget to put your downrigger on the boat. Last but not least.. There are still rays on the beach!!

Here’s your Kirbyco Builders Inc. cooking tip of the week:

Summertime Zucchini Casserole

Ingredients:

2 Tablespoons olive oil

1 cup diced yellow onion

6 cups raw zucchini, sliced in thin rounds

1-2 hot red peppers, finely diced (optional)

1 teaspoon salt

1 teaspoon black pepper

2 eggs

2 heaping Tablespoons Lusty Monk Original Sin Mustard

2 Tablespoons mayonnaise

1 cup shredded sharp cheddar

3/4 cup panko bread crumbs

2 Tablespoons salted butter, melted

Directions:

Preheat oven to 375ºf.

In a skillet over medium high heat, sauté onions until just starting to brown. Stir in zucchini, peppers (if using), salt and pepper and cook until softened.

In a small bowl, combine eggs, mayonnaise, and Lusty Monk Mustard, and mix thoroughly.

In a separate bowl, mix melted butter and bread crumbs until the bread crumbs are completely coated.

In a 9×9 casserole dish, layer zucchini and onion mixture, then 1/2 cup shredded cheese and then a second layer of the same.

Pour mustard mix onto the casserole.

Top with buttered bread crumbs.

Bake for 35 minutes or until golden brown.