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August 13

Fly Tying 101 with Ken Bergmann
The Charleston Angler

August 13
SCSSA Sailfish XXIX Tournament

August 18
Justin Carter of Kayak Fish SC
Haddrells Point Tackle

August 23
Fly tying w/ Capt Josh Whorton & Colt Harrison
The Charleston Angler

August 24
Shrimp baiting basics with Capt. Derek Eager
The Charleston Angler

August 18
Shrimp Baiting
Haddrells Point Tackle

August 29
Shrimp Baiting with Capt. Mad Mike Benson
The Charleston Angler

August 18
Justin Carter of Kayak Fish SC
Haddrells Point Tackle

August 25
Shrimp Baiting
Haddrells Point Tackle

August 29
Shrimp Baiting with Capt. Mad Mike Benson
The Charleston Angler

August 29
Flounder Fishing Tips
Haddrells Point Tackle

September 6
Shrimp Baiting Seminar
Barrier Island Marine

September 24
Fishing with the Kids
Haddrells Point Tackle

September 27
Fall Inshore Seminar
Barrier island Marine

October 9
Fly casting class w/ Capt Mike Able
Haddrells Point Tackle

October 18
Using Artificials for Fall Trout
Barrier island Marine

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Trident Fishing Week 39

Recipe of the Week

Baked Oysters

Ingredients:

2 slices bacon, diced

1/2 cup butter

1 medium onion, diced

2 stalks celery, diced

1 garlic clove, crushed

3 tablespoons flour

salt

fresh ground black pepper

1 pinch cayenne

1/2 teaspoon dried thyme

1 (8 ounce) bottle clam juice

1/4 cup dry sherry

1 1/2 cups heavy cream

1 (12 ounce) can evaporated milk

16 ounces shucked oysters, with their liquor

3 dashes Worcestershire sauce

1/2 cup parsley, finely chopped

Directions:

Sauté diced bacon in a non-stick soup pot over low heat until rendered. Add butter and heat until melted. Add onions, celery and garlic and continue to cook over low heat, stirring occasionally, until translucent, taking care not to let them brown. Add salt and pepper to taste, pinch of cayenne, thyme and flour, whisking steadily to make a roux. Cook, whisking steadily, for several minutes. Slowly whisk in clam juice, whisking until smooth, then sherry, whisking until smooth. Whisk in cream, whisking until smooth, then whisk in evaporated milk, whisking until smooth. Raise heat slightly, stir while bringing just until it starts to boil, then lower heat and whisk until slightly thickened, about 5 minutes. Stir in oysters with their liquor, several dashes of Worcestershire sauce and the chopped parsley. Continue to heat, stirring occasionally, until oysters curl at the edges indicating they are heated through.