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eNewsletter · May 2014 |
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Memorial Day!
This month, we celebrate and remember the men and women who died serving our country. The history of this day goes back to the first publicized event in Charleston, South Carolina, in 1865. Originally called “Decoration Day,” the name Memorial Day was first used in 1882, but the name wasn’t commonly used until World War II. In 1968, Congress passed a bill moving the holiday from May 30 to the last Monday in May. We offer our sincere and profound appreciation and thanks to all Americans who have served in our Armed Forces and to those who served and made the ultimate sacrifice.
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Images of America: Mexico Beach
 Cousins from one family of Mexico Beach pioneers, Cathey Parker Hobbs and Al Cathey, worked together to compile a pictorial retrospective book of our great city. They invite readers to view the undeveloped area of the past, learn about the men and women whose unyielding spirit shaped the town, and enjoy the history of this piece of paradise known as Mexico Beach. To order a copy, e-mail Melissa at the Mexico Beach Welcome Center.
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And the Winner Is…
 Last month, we took a break from the giveaways, so this month we are back with some great prizes. Up for grabs is an autographed copy of the Images of America book, Mexico Beach, and a Mexico Beach shopping tote. To put your name in the hat, simply e-mail Melissa at the Mexico Beach Welcome Center, and be sure to include your name and contact information. The winner will be announced in the June newsletter.
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Mexico Beach Fishing Report
May
Spring is here and everything is biting on the Unforgettable Coast: pompano from the beach, Spanish mackerel from the pier or boat, and flounder in the canal.
More important, though, is the continued deployment of artificial reefs in the waters off Mexico Beach. MBARA deployed 59 more artificial reefs on April 1 and with this addition, have put over 1.3 million dollars into building reefs over the last 17 years. These artificial structures draw baitfish within weeks of deployment and have legal-size red snapper within a year. This has resulted in the best red snapper fishery in the state of Florida, making Mexico Beach the Red Snapper Capital of the Sunshine State.
Check out the list of local fishing charters in the “Things to Do” section of the Mexico Beach website for some real entertainment this snapper season, which begins June 1. Also, check the videos of local reefs at mbara.org and see the amazing amount of life on these structures.
Mexico Beach offers some of the best sport fishing in the world. For a complete list of charter services, marina info, and reef coordinates visit mexicobeach.com.
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Mark Your Calendars
 Golly Whopper Classic
June 7
“Catch ’em If You Can” at the Golly Whopper Classic held in Mexico Beach on Saturday, June 7. Species will include red snapper and king mackerel. There will be a kids’ division and, for the first time, a spearfishing category for red snapper. The Captain's Party will be held Friday, June 6, at the Mexico Beach Marina.
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 Best Blast on the Beach
July 4
Our Mexico Beach Independence Day celebration features a 5K Run/Walk, a Kids’ Fishing Tournament, and a spectacular fireworks show. Come enjoy July 4th at the beach with great activities for everyone!
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 Mexico Beach Offshore Classic
July 25
Mexico Beach Marina hosts its 10th annual Offshore Classic, and this year it's fish on! With two days to fish for the big one, anglers will fight it out to prove they have what it takes. The Captain's Party will take place on Thursday night (time and location to be posted at a later date). Then it's time for the fishing to begin. Grand prizes will be awarded in wahoo, kingfish and mackerel categories, as well as an optional jackpot.
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Recipe of the Month
Shrimp Destin
We thank the MBARA for sharing this delicious seafood recipe from the Mexico Beach Artificial Reef Association cookbook.
INGREDIENTS
2 lb. raw shrimp, cleaned
1/4 cup green onions, chopped
2 tsp. minced garlic
1/8 tsp. coarsely ground pepper
2 French rolls, split and toasted
1 tsp. lemon juice
1 cup butter, melted
1 tsp. chopped parsley
1 tsp. dill weed
1 tbsp. white wine
DIRECTIONS
Sauté green onions and garlic in butter until tender. Add all remaining ingredients and cook over medium heat 5 minutes, stirring occasionally. Spoon mixture over bread and serve immediately. Serves 4. Good dish with a salad!
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Thoughts for the Month 
Southern cooking is in a class of its own. While you’re dining, why not ponder the following interesting facts about Southern foods.
Sweet tea is a longtime staple of the South. It is made with black tea and is always served cold. Sugar is added while the tea is still hot, creating a sugar syrup that is diffused throughout the tea. It is not made by putting sugar in cold unsweetened tea.
Redeye gravy is made with pan drippings (usually from frying country ham) and leftover coffee.
Barbecue varies across the South. It can consist of pulled pork shoulder (typical of the Carolinas) or ribs, either pork or beef. Texans might favor a mesquite-smoked brisket. Sauces are also influenced by locations. In North Carolina, vinegar is a key sauce ingredient. In South Carolina, expect a mustard-based sauce.
Black-eyed peas are small beige beans that have a round black “eye” at the pea’s inner curve. These can be bought fresh or dried.
Peanuts, which are legumes, are grown from Virginia to Texas. Half the annual crop is used to make peanut butter.
Key lime pie dates back to the mid-1800s, when sweetened condensed milk was introduced. Milk was not readily available in the Florida Keys, but sweetened condensed milk could be combined with key limes to make a delicious pie.
Pot likker is the liquid from cooked greens. This was drunk or made into a type of gravy.
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