Captain’s cookbook on the racks
The third and only hardback cookbook of the series from a local captain of the island is now available for residents to purchase from various businesses around the island and off the island in time for the holidays.
Capt. Dick May of East Rider Charters was introduced to the culinary world at an early age due to his parents running a food operation in a country club.
After he left the Navy, May was determined to find a job that left him with weekends, nights and holidays off, which unfortunately did not happen. He ended up taking a job in the restaurant businesses at a small chain as an assistant manager.
His desire not to work in the restaurant business turned into a 25-year career.
May said he ended up retiring in 1990 as president of the Specialty Restaurant Division, which included such restaurants as Houlihans Bar and Grill; Bristol Seafood Restaurant, Fedora’s, Annie Santa Fe’s and Sam Wilson’s Meat Market Restaurant.
When working in the restaurant business May said he was more of an observer of what went on the kitchen, instead of having a hands-on experience with cooking. He said he worked closely with the chefs to create recipes for the menu.
“After I retired, I did a lot of cooking,” May said, which he still continues doing.
After individuals began to misplace recipes that they cut out from the local newspaper, May and Adams decided to publish their first cookbook, which sold out twice, so individuals would have all the recipes in one location.
Since the cookbook was such a hit, they decided to publish a second and now third one.
The most recent cookbook, “Captain Dick’s Seafood & Southern Country Cooking” became available for individuals to purchase this month.
“We try and use local ingredients and seafood as much as possible,” he said about the recipes offered in the cookbook.
The cookbook, in other words, incorporates ingredients that can be used for multiple dishes. It also provides examples of different fish that can be used for the same recipe.
The cookbook offers 375 recipes that are very user friendly. The recipes, May said, are a family collection, recipes from the restaurants he worked for, along with other great recipes he has run across.
The cookbook has appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads and rolls, desserts, seafood and sandwiches.
Adams said they began putting recipes together for the cookbook in January and February.
Some of the recipes offered in the third cookbook, May said, are repeats from the previous two because they have been so popular.
One of the recipes in “Captain Dick’s Seafood & Southern Country Cooking” is an award-winning dish, trout with pecans and lime cayenne butter. May said the recipe was awarded a first place by Better Homes and Gardens.
Another dish that was added to the cookbook was the famous steak soup recipe. May said the recipe originated in Kansas City in 1962 at Plaza Three Steakhouse because of the leftover pieces of steak that they had in the restaurant.
May said the cookbook also has a lot of recipes for wild shrimp because they can be found in the area to purchase.
The only hard cover cookbook in the series is available for $14.95. It can be purchased at Cape Tool & Tackle in Cape Coral; Pine Island Chamber of Commerce; Bert’s Pine Bay Gallery; Pine Island Feed Store; KOA Campground; Old Pine Island Marina and Little Lilly’s Island Deli.
May said although this will probably be the last cookbook he does, he might put together one last one that is a combination of recipes from all three cookbooks.
May hopes to have a book signing next month on the island.