Mat's Fish (Get Your Mind Out Of The Gutter) Spread, aka "Stalkers' Fish Bone 'Crack' Spread"

Mat writes:

"Here's one of my all time favorites... a great app/starter, perfect for game day, or any day and simply a classic staple in the south.... Smoked Fish Spread! 

Ingredients  (You can substitute if you must, but try to seek out these ingredients for best results....)

6-8 ounces smoked fish*
8 ounces Philadelphia cream cheese
1/3 cup Dukes mayo (more or less, depending on how wet you want your spread)
Zest and Juice of one Myer Lemon.
2 Tablespoons of your favorite hot sauce ( I like Sriracha Hot Chili Sauce or Daves Insanity Hot Sauce)
1 Jalapeno minced
6-8 Green onions minced
kosher salt and cracked black pepper to taste

*I like to use Mullet, King Fish, Spanish Mackeral, or Trout. If your local fish market doesn't have these fish, try using whiting, basa, pollock, or tilapia (ALTHOUGH FOR BEST RESULTS USE ONE OF THE FIRST FOUR FISH I MENTIONED). If you need to clean your fish, remove heads, gut them out [editor's note: if you use fish from Boise, Idaho, you can ignore this step; things from Boise have no guts], and butterfly them open, then rub them down with Everglades Heat**, an all purpose rub with a little kick to it. Smoke the fish at 250 degrees for about an hour and half or until the meat starts to separate from the bones. I smoke my fish with citrus wood, but any hard wood will do.
[**editor's note: Mat, leave us comment telling us what "Everglades Heat" is. As far as I know, it's the special forces unit that runs more or less constant stings on University of Miami boosters.]

Steps:

1. Remove skin and bones from smoked fish and flake with a fork.
2. Combine fish, and the rest of the ingredients into a large mixing bowl.
3. Mix thoroughly.
4. Chill at least 1 hour before serving. Overnight chilling improves flavor.
5. Serve with wheat thin crackers, or saltines.
6. Garnish with hot sauce (optional)

I call this "Stalkers Fish Bone Spread" even though it shouldn't have bones in it. Guys at work call it "Crack Spread" I can't really come up with a funny name for it... [editor's note: Mat doesn't think "Crack Spread" is funny enough????!!]" 

Mat's Angry Scallop Ceviche

Mat writes:

"....one of my favorite ways to have fresh Scallops... Scallop Ceviche!  This is a recipe that I have been working on for the past five years and every year or so I add something different.  Last year, with the help of some good friends, scallopers and chefs alike, I think we nailed this one!

This recipe will serve 8 people at 2 ounces per person (or two really hungry people)

16 ounces fresh Bay Scallops (cleaned, rinsed)
2 teaspoons fresh Chives, minced
2 teaspoons fresh Cilantro, minced
1 Habanero Pepper, seeded and minced
1/2 Red Onion, minced
Juice of 5 limes ( if you like key limes, use 10 as they are smaller)
Juice of 5 Myer Lemons
Juice of 1 Orange (or Tangerine)
1 teaspoon Kosher Salt
1/2 teaspoon fresh cracked Black Pepper

In a large glass bowl, combine all ingredients, and place in the back of your fridge, uncovered for 2-3 hours. This will allow the flavors to come out, and also allow the scallops to "cook" or "cure" in the citrus bath you gave them.

There are two ways I like to serve this dish.

1. If you catch your own Scallops, and you're serving 8 people, save and clean 8 scallop shells. Ladle 2 ounces of ceviche into each shell and garnish with a sprig or two of cilantro. This is ideal for back yard bbqs, or game day with the guys (casual).

2. Ladle 2 ounces of the ceviche into a clean/clear martini glass. I like to use 4 inch or 5 inch tooth pick frills to garnish by putting one or two scallops onto the tooth pick and placing it over the martini glass. It will look like a edible cocktail. This is a good one for private dinner parties and date night with the ladies.

Chef/Fisherman Notes:

Although freshly caught Bay Scallops are a thousand times better then previously frozen (store bought) scallops, I understand that not everyone wants to catch their dinner and/or has the luxury or time of doing so. No matter how you come about your scallops there are two things you must do before consuming them.

1. All "REAL" Scallops have what's called a "Boot" attached to them. This boot is the same color as the scallop but is more like cartilage. It connects the scallop to it's shell. When you're buying scallops, if they don't have a "boot", don't buy them, period! Having said that, you must remove the boot off every scallop, by gently pulling it away from the scallop... you will thank yourself later! Also avoid buying scallops that are dis-colored, have an odor



 and/or feel and look slimy
  
 .

2. After your scallops are boot free, place them in a fine mesh strainer, and give them a good thorough rinse under cold running water. leave them in the strainer, in your sink to drain, while you prep the rest of your ingredients for this dish.

Some people are put off by ceviche, because they think they are going to eat raw scallops and/or seafood... but that's not true at all.

I don't really have a name for this one... my wife calls it "Angry Scallop Ceviche"... because the scallops are angry that I caught them, and because I use habaneros.

Let me know what you think.