3 meanwhile melt butter in 10" skillet until sizzling; add onion and rosemary.
4 cook over medium-high heat until onion is softened, about 3-4 minutes.
5 add almonds, raisins, cherries, and salt.
6 continue cooking, stirring occasinally, until almonds are golden brown, about 2-3 minutes.
7 stir cooked onion mixture into hot orzo.
8 serve immediately.
9 *to prepare this dish ahead, cook the orzo as directed. drain well; toss with 1/2 teaspoon oil. spoon into resealable plastic bag and refrigerate up to a day ahead. just before serving, cook butter, onion, rosemary, nuts, raisins, cherries and salt. meanwhile, warm the orzo in the microwave or in a saucpean, stir in onion mixture.
10 **you can find pre-packaged dried fruit mixtures by the dried fruit in the baking section of your supermarket.
Total Time: 1 hr 10 mins
Preparation Time: 30 mins
Cook Time: 40 mins
Ingredients
Servings: 6
2 1/2-3 lbs mixed apples (6 large, 6-7 cups sliced)
2 tablespoons lemon juice
2/3 cup sugar
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter
pastry for double-crust pie
Recipe
1 quarter, core and peel apples.
2 slice apples into a large bowl making sure not to cut them too thin.
3 toss apples with lemon juice.
4 in a small bowl, stir together sugar, flour, salt, cinnamon, and nutmeg. pour over fruit and toss well to coat evenly.
5 roll out pastry for lower crust; fit loosely into a 9-inch or 10-inch pie plate.
6 pile fruit into lower crust and dot with bits of butter.
7 roll out pastry for upper crust and fold in half. slash a few times across fold to create vents for escape of steam.
8 lay pastry over fruit and trim 1/2 inch beyond edge of plate.
9 tuck upper crust under lower crust all around the edge and flute with fingers to seal, or seal by pressing down with tines of a fork all around the edge.
10 bake in a very well preheated 450 degree fahrenheit oven for 30 to 40 minutes or until fruit is tender and crust is nicely browned.
Total Time: 2 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 2 hrs
Ingredients
Servings: 6
1 broiler-fryer chicken, cut up into pieces
1 1/2 cups safflower oil
1/8 cup butter
1 cup flour
salt, to taste
pepper, to taste
Recipe
1 soak chicken parts for 2 hours in water.
2 put the oil in a large heavy skillet. place the butter in the middle, and slowly heat the oil/butter combination until the butter is completely melted and the oil is hot.
3 in a brown paper bag, combine 1 cup flour salt and pepper to taste. place the chicken parts, one at a time, in the paper sack and shake until covered.
4 put the covered chicken parts in the heated oil/butter. quickly and completely brown the chicken on one side (when browning the breasts, brown on the flat bone side). turn chicken, reduce heat and fry for approximately 20 minutes, or until the larger pieces are done. if necessary, turn the heat up a little so it is real brown and crisp, real juicy and real southern fried chicken, straight from birmingham, alabama,.
1 drain canned salmon and carefully remove all bones, skin and dark brown material. take your time in doing this -- all remaining salmon should be light pink when you're finished.
2 in a large mixing bowl, combine salmon, mayonnaise (not miracle whip), beaten eggs, pimientos, parsley, lemon juice, basil, vinegar, salt, mustard, and mrs. dash seasoning, (but not the old bay). mix carefully with a spatula -- the mix will be runny at this point.
3 crush the oyster crackers by hand and add them to the mix which should make the blend stiff enough to make up the salmon cakes -- you do not want a "dry" mix.
4 in a large skillet, heat the crisco over high heat until a few drops of water in the oil crackles and pops. if you cut down on the amount of shortening, the sides of the salmon cakes will not brown up properly and you'll experience a temperature drop in the oil which can result in a greasy end product!
5 make up the salmon cakes so that they look like "fat" burgers, (gently make them up, taking care to not "squeeze" them together -- they will flatten out on the tops and bottoms by themselves as they fry), laying them on a large plate, (i get 7 thick ones, about 3" across), and then sprinkle on the old bay seasoning.
6 when the cooking oil is hot enough, (they should start frying immediately -- if not, the oil is too cold!), lay in the salmon cakes. don't crowd them or you'll drive down the oil temperature -- i always make two batches with 3-4 patties in each.
7 when one side has reached a deep golden brown, (about 4 minutes), carefully turn the cakes and allow the second side to brown. as soon as they are browned equally on both sides, remove them to a plate with a couple of paper towels on it to soak up excess oil. do not overcook them -- when they're brown, they come out! serve while still hot.
8 note: do not mash these salmon cakes with a spatula as they fry because they will be very dry-tasting if you do.
Total Time: 4 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 4 hrs
Ingredients
Servings: 1
1 lb boneless skinless chicken breast (turkey breast and venison works well also)
2 1/4 teaspoons tenderizing salt (e.g. mortons tenderquick)
2 1/4 teaspoons pickling salt
1 1/4 teaspoons cajun seasoning
1/4 teaspoon cayenne
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Recipe
1 mix the salts, cajun seasoning, cayenne pepper, garlic powder and onion powder together and put into a salt shaker; set aside.
2 preheat oven to 150°f.
3 cut chicken into 1/8th inch strips or 1/8th inch cubes (thickness doesn't have to be exact, can be a little thicker).
4 on a cutting board, sprinkle each strip evenly and heavily then with a meat mallet, rolling pin or pan, pound mixture into chicken. turn chicken over and repeat.
5 place strips in single layer on a oven-safe metal cookie cooling rack (fine mesh or closely spaced bars work best).
6 cook chicken until dry but not brittle, 4 to 5 hours, rearranging once.
Total Time: 18 mins
Preparation Time: 10 mins
Cook Time: 8 mins
Ingredients
Servings: 4
4 portobello mushroom caps, cleaned
1/4 cup olive oil
salt & freshly ground black pepper
1/2 cup mayonnaise
1 tablespoon prepared pesto sauce
2 teaspoons coarse grain mustard
4 hamburger buns, split, buttered, and toasted
1 cup baby arugula
1 (12 ounce) jar roasted red peppers, drained
Recipe
1 preheat grill to medium-high heat.
2 brush mushrooms caps with olive oil; sprinkle evenly with salt and pepper. grill mushrooms, smooth side down, covered with grill lid, for 6 to 8 minutes, or until tender.
3 in a small bowl, combine mayonnaise, pesto, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. spread mixture evenly over cut sides of buns.
4 divide arugula evenly over bottom halves of buns.
5 top each evenly with peppers.
6 place mushrooms caps over peppers. cover with tops of buns.
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 4
4 slices sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
extra virgin olive oil, for brushing
1/4 cup freshly grated parmesan cheese
2 ounces thinly sliced smoked salmon, cut into 8 long strips
4 large eggs
fresh ground black pepper
Recipe
1 preheat the oven to 425°f
2 fill a medium skillet with water and bring to a boil.
3 put the bread on a baking sheet and brush all over with olive oil.
4 bake for about 8 minutes, or until crisp.
5 reserve 8 toasts.
6 push the remaining 8 toasts on the baking sheet close together and sprinkle the parmesan on top in a thick layer; bake for about 2 minutes, or until the cheese is melted.
7 wrap the smoked salmon around the remaining 8 toasts
8 reduce the heat under the skillet to moderately low so the water simmers.
9 one at a time, break the eggs into a small bowl and pour them into the simmering water.
10 cook until the whites are just firm and the yolks are still runny, about 3 minutes.
11 using a slotted spoon, transfer the eggs to paper towels and gently blot dry; season with black pepper.
12 put each egg in a small, warmed bowl.
13 serve immediately with the parmesan and smoked salmon toasts.
1 prepare the roasts by trimming off any excess fat. make slits with a sharp knife deep enough to insert garlic slivers fully. repeat stuffing garlic into and around both beef and lamb roasts.
2 season both roasts generously with salt and pepper or creole-cajun seasoning.
3 in a heavy 8-quart dutch oven or cast iron dutch oven, heat the oil and brown the meat, one piece at a time on all sides. browning the roasts well produces a darker and richer gravy. drain off the fat. return both pieces of the meat to the dutch oven.
4 add to the dutch oven the bay leaf and beef boullion. pour into the bottom of the dutch oven 1 1/2 cups water, cover and simmer, low, for 2 - 2 1/2 hours. turn occasionally and check for "near" doneness. you have 30 minutes left -- next step.
5 add the chopped onion, potatoes and carrots. cover and simmer an additional 30 minutes or until tender.
6 remove roasts and vegetables to a platter. for every one cup of liquid in the dutch oven, combine 2 tablespoons flour with 2 tablespoons water. stir flour mixture into the liquid, scraping bottom of browned bits and simmering over medium heat until the gravy is smooth and has thickened. taste gravy and season with salt and pepper as needed. at this point, i slice the roasts and return it to the pot with gravy along with the onions and/or carrots and potatoes.
1 after boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
2 once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
3 halve the eggs and remove the yolks. roughly chop the whites and set them aside. mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. stir until smooth.
4 put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. while adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
5 transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. cover with cling wrap and refrigerate for at least four hours prior to serving.
6 note: i do prefer to use heinz mustard but any regular yellow mustard will do. also, yukon gold potatoes can be substituted.
1 (16 ounce) bottle italian salad dressing (like wishbone)
Recipe
1 mix ingredients together until well blended. store in plastic squeeze bottle in refrigerator, use as you would any barbecue sauce, marinate, brush on during grilling, add more at the table.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1/2 cup peanut butter
1 egg
1 1/2 cups bisquick
Recipe
1 mix together peanut butter and egg. stir in bisquick. for cookies, roll into balls and press flat on a cookie sheet. for bars, press into an 8x8 pan. bake 15 min at 350.
Total Time: 35 mins
Preparation Time: 18 mins
Cook Time: 17 mins
Ingredients
Servings: 6
6 portobello mushroom caps
2 red bell peppers, seeded and halved
1 red onion, cut into 1/2-inch slices
cooking spray (garlic flavored works great)
6 hamburger buns
3 small avocados, peeled and sliced
1 small avocado, peeled and chopped
1/2 cup mayonnaise
2 tablespoons lemon juice
1 garlic clove, minced
1/4 cup fresh basil leaf
Recipe
1 coat the mushrooms, bell peppers, and onion with cooking spray.
2 grill onion, covered with grill lid, over medium high heat(350* to 400*) 8 minutes on each side. grill mushroom 5 minutes on each side(or you may roast in a 425*f. oven). place bell peppers on grill, skin side down, and grill 4-5 minutes or until skin is blistered(if you can't find fresh red bell peppers, you can buy them already roasted in jars). see note.
3 peel the bell peppers, and cut into strips.
4 avocado mayonnaise: process all ingredients in a food processor until smooth, stopping to scrape down sides. cover and chill 2 hours, if desired. makes 1 cup.
5 spread the avocado mayonniase on cut sides of buns: place on cooking grate, and grill 1 minute. place mushrooms, bell pepper strips, and onion evenly on bottom halves of buns. top each with avoado slices and top bun halves.
6 note: to grill onion, push water soaked skewers crosswise through the whole onion at 1/2" intervals. slice between skewers and place skewered slcies on grill.
Total Time: 1 hr 15 mins
Preparation Time: 30 mins
Cook Time: 45 mins
Ingredients
Servings: 6
8 large apples
2/3 cup crisco shortening, divided
3 tablespoons salted butter
1 teaspoon salt
1/2 cup sugar, divided
1 egg
2 teaspoons cinnamon
1/4 teaspoon allspice
water
3 1/2 cups all-purpose flour, divided
1 lemon
Recipe
1 use about 1 teaspoon of the crisco to grease a 9 or 10-inch pyrex (glass) pie pan.
2 preheat the oven to 400°f.
3 on a flat working surface, dust the area with 1/4 cup of the flour.
4 in a large mixing bowl, pour in 3 cups of the flour (this leaves you with 1/4 cup of flour). add the salt and mix it in with the flour. add the remaining crisco and the butter and work it with your hands until you get peas-sized "grainy" flour. add 1/2 cup of water to the flour and blend it (with your hands or a fork) until it forms a good pie dough. add any additional water a tablespoon at a time if it is needed.
5 note: if the dough gets sticky, you've added too much water, just add a little more flour until the consistency is right.
6 next, cut the dough in half and make a fat pancake out of each with your hands. place one hunk of dough back into the mixing bowl and place a slightly dampened towel down over it. lay the second one on the floured working surface.
7 use a rolling pin to carefully roll out the dough, making it as much of a circle shape as possible. (never roll back and forth -- i start from the center and carefully roll out to the edges mostly) roll it out, dusting the top with a little of the remaining flour as needed to avoid it sticking to the rolling pin. (you can also wipe down and dust your rolling pin occasionally). when the dough is about 1/16" thick, it's done. dust the top with a little flour and then carefully pull one side back and lay the dough on itself to form a half-moon. dust the half that's now exposed, flip it over and lightly dust the second half.
8 lay the dough into the greased pie pan, still folded in half, and once it's in the pan, carefully unfold it to cover the entire plate. carefully ease the dough into the pan without ever stretching it. use a sharp paring knife or scissors to trim the dough around the pan, allowing about 3/4" to hang over the edge. after trimming, simply use the excess hanging dough by pulling it back up with your fingers and folding it along the top edge. this need not be neat, just roughly form an edge.
9 place the crust in the preheated oven and allow it to bake until the slightest bit of brown begins to show on the crust edge in one or two spots, about 15 minutes. remove from the oven and set the crust off to the side for awhile.
10 peel the apples, quarter them, and drop them into a bowl of water. cut the lemon in two and squeeze all the juice into the water before dropping the peeled apples in (this keeps them from browning).
11 having a second bowl ready at hand for apple slices, cut the core portions from each apple quarter and slice up the remaining apple piece, i usually get about 4-5 slices from each quarter.
12 when all the apple slices are in the second bowl, pour on the sugar, (reserving 1 teaspoon of it) cinnamon and allspice. you can add a couple dashes of salt if you wish.
13 mix with a spoon and allow it to sit for at least 10 minutes.
14 next, fill the baked pie crust with the apple slices, adding as much syrup from the bottom of the bowl as you like. mound the apples up in the center of the pie to about 3/4- 1" above the pie pan edge.
15 make your pie crust top the same as you made the bottom and lay it carefully over the filling. trim it, leaving about 3/4" extra "hangover". pull the extra crust up and, as you did before, just roughly (carefully!) form it on to the existing edge. don't worry about making it pretty. if it sticks out here and there, that's all the better.
16 next, add 1/2 teaspoon of water to your egg and whisk with a fork in a bowl. use a small brush or your fingers to rub the egg on to the pie crust top, getting the edges as well. once you have done this, sprinkle your remaining teaspoon of sugar over the top.
17 use a sharp knife to cut some air holes into the pie crust top. i cut an "a" into my apple pies, which works well to allow steam to escape.
18 bake the pie (same temperature, 400°.) for about 30 minutes. when it is golden brown on top, it's done.
19 allow the pie to rest for 30 minutes before slicing and serve with vanilla ice cream on the side.
20 tip: some people like the gooey apple pie filling similar to the canned pie filling. if that's the way you like it, just allow your apples to sit for 1/2 an hour with the sugar and spices on them and a syrup will form. pour this syrup into a saucepan and heat over medium heat. dissolve 2 tablespoons of cornstarch into 1/3 cup of water and pour it into the apple syrup and bring to a boil, whisk until it thickens and remove from heat. you can pour this back over your apples and then fill your pie with it. personally, i don't care for it but life's not the same for everybody!).
Total Time: 1 hr 35 mins
Preparation Time: 5 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 20
2 (14 ounce) cans sweetened condensed milk
64 ounces chocolate milk (yoohoo brand)
Recipe
1 in a very large bowl, stir together yoo-hoo and sweetened condensed milk with a whisk until well combined. place mixture in the canister of your ice cream maker and freeze according to your ice cream freezer’s directions.
2 *you’ll need ice cream salt (sometimes called rock salt) and ice also. use these according to the directions that come with your ice cream maker. if you are using a countertop ice cream maker that doesn’t need these, you will likely have to divide your mixture up and freeze in batches so it will all fit, or cut the recipe in half.
Total Time: 4 hrs 20 mins
Preparation Time: 4 hrs
Cook Time: 20 mins
Ingredients
Servings: 10
8 (1 3/4 lb) racks baby back ribs
1 cup cajun marinade, like cajun injector, divided
3 gallons peanut oil, such as louana
prepared barbecue sauce
Recipe
1 take two gallon-sized resealable plastic bags, and place four racks of ribs in each bag. add 1/2 cup cajun marinade to each bag. shake each bag until ribs are well coated. refrigerate for up to 4 hours. place perforated racks over sheet pans. remove ribs from marinade, and place them on the racks to drain.
2 in a deep-fryer or a large, heavy pot, heat the peanut oil to 350°f depending on how large your deep fryer or pot is, you may be able to fry up to three racks at a time, or you may only be able to fry one rack at a time. use care, as you do not want the oil to overflow the pot. lower the ribs into the hot oil, and cook for 18 to 20 minutes. maintain the oil temperature at 350°f; do not allow the temperature to climb above that.
3 remove ribs from the oil, and drain on paper towels. cut ribs into servings, place in a bowl, and toss with barbecue sauce to taste.
Total Time: 13 hrs 30 mins
Preparation Time: 12 hrs
Cook Time: 1 hr 30 mins
Ingredients
Servings: 8
2 carrots, diced small
1 cup onion, diced
1 stalk celery, diced small
2 garlic cloves, minced
2 cups water
3 cups chicken broth
salt and pepper, to taste
1 teaspoon dried parsley
1 cup great northern bean, dry beans soaked over night
2 (15 ounce) cans diced tomatoes (italian roma is good)
1/2 lb chicken breast, boneless skinless, diced very small
2/3 cup acini di pepe pasta (or any very small pasta you like)
2 zucchini, diced small
1 tablespoon fresh basil, minced
1/4 cup parmesan cheese, grated
Recipe
1 drain and rinse the beans very well to revoe loose hull skins etc, set aside for later.
2 in medium/large pot add the first 10 (ten) ingredients. let simmer at a low boil for at least 1 hour.
3 taste broth and adjust seasonings as needed.
4 add chicken, pasta, zuchini and basil. check liquid level, if there is more chunky stuff than liquid you may want to add several cups of water at this time. let simmer at a low boil for at least 10 minutes.
5 taste again and adjust seasonings if needed.
6 serve with a little parmesan cheese grated on top.
1 combine the maple syrup, buttermilk, lemon juice, and salt.
2 pour mixture into an icecream freezing tray/container and freeze for approximately 2 hours, until firm but not hard (how long would depend on your icecream making machine, etc).
3 remove from freezing container and break into pieces in the chilled bowl.
4 use an electric mixer to beat until smooth but not melted.
5 fold in the whipped cream.
6 return mixture to the icecream container and freeze until firm again, about 2 hours.
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 cup yellow cornmeal
3/4 cup self-rising flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon sugar
1 cup buttermilk
1 egg, beaten
1/4 cup shredded cheddar cheese
4 green onions, thinly sliced
1/2 small sweet onion, finely chopped
1/2 jalapeno pepper, finely chopped
Recipe
1 preheat a deep fryer to 375.
2 mix all ingredients together. using 2 teaspoons, carefully drop about teaspoonful of dough into hot oil. fry 3 to 4 minutes, turning hush puppy over to brown both sides.
3 remove from oil when brown on both sides and drain on paper towels.
4 repeat with remaining batter. don't fry to many hush puppies at one time.
Total Time: 19 mins
Preparation Time: 5 mins
Cook Time: 14 mins
Ingredients
Servings: 4
4 boneless skinless chicken breasts
1 teaspoon creole seasoning
vegetable oil cooking spray
Recipe
1 sprinkle chicken evenly with creole seasoning.
2 spray cold cooking grate of a grill with cooking spray then place on the the grill.
3 grill the chicken, covered with grill lid, over medium high heat (350 to 400 degrees) 7 minutes on each side or until done, brushing the raspberry-barbecue sauce (recipe supplied separately) evenly on 1 side of the chicken during the last 2 minutes.
1 layer each ingredient in a serving dish of your choice. start with spooning out the refried beans on the bottom of the dish. next add the whole kernel corn, followed by the black beans. spread out the guacamole and on top of that spread out the sour cream. top with salsa. add the shredded cheese then lettuce; on top of the lettuce sprinkle on the diced tomatoes and olives. serve chilled with tortilla chips.
2 you may substitute any of the ingredients for low fat or fat free for a healthier treat.
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
1 cup cooked chicken, shredded fine
3 green onions, thinly sliced
1/2 cup tomato, seeded and finely chopped
1/2 cup red bell pepper, finely chopped
1 tablespoon apple cider vinegar
2 teaspoons chipotle chiles, in abodo sauce minced
24 wonton wrappers
vegetable oil
2/3 cup shredded mozzarella cheese
2/3 cup shredded cheddar cheese
1/2 cup sour cream
1/2 lime, juice of
1 teaspoon lime zest
Recipe
1 preheat oven to 375 degrees.
2 in a large bowl, toss together chicken, green onion, tomato, red bell pepper, apple cider vinegar, chipotle chili and salt and pepper to taste. with a pastry brush, lightly coat both sides of wonton wrappers with oil.
3 press each into the wells of 24 mini muffin cups, making sure the bottoms lie as flat as possible. place a small amount of mozzarella cheese in each cup. top with chicken mixture and then cheddar cheese. bake for 10 minutes, or until wonton wrappers are golden and crisp.
4 in a small bowl, stir together sour cream, lime juice, and lime zest. serve alongside chicken cups.
1 melt butter in heavy medium skillet over medium heat. add fennel and saute until golden, about 10 minutes. add 1 cup water; cover and cook until fennel is very tender, about 20 minutes. puree fennel mixture in processor and set aside.
2 heat oil in heavy large saucepan over medium heat. add garlic and saffron; saute 1 minute. add clam juice, cream and pernod and bring to simmer. add fennel puree and bring to simmer (can be made 1 day ahead. refrigerate uncovered until cold. cover and keep refrigerated. simmer before continuing.) add oysters with their liquor to cream mixture and stir to heat through. ladle soup into bowls.
Total Time: 45 mins
Preparation Time: 10 mins
Cook Time: 35 mins
Ingredients
Servings: 6
3 1/2-4 lbs red snapper, dressed, head on
2 garlic cloves, minced
1/2 cup onion, chopped
3 tablespoons olive oil
2/3 cup green olives, sliced
1/2 cup red pepper, chopped
2 tablespoons fresh cilantro, chopped
1/2 teaspoon ground annatto seed or 1/2 teaspoon paprika
1/4 cup orange juice
2 tablespoons lime juice
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon ground cumin
sea salt & freshly ground black pepper, to taste
Recipe
1 preheat oven to 400°f over medium heat saute garlic and onion in olive oil until onion turns clear.
2 stir in olives, red pepper, cilantro and annato or paprika and cook stirring occasionally for about 3 minutes.
3 add orange juice, lime juice and seasonings. cover and simmer 5 minutes.
4 place fish on a piece of aluminum foil large enough to envelop fish. pour sauce over fish and wrap bringing longer sides of foil over fish and folding edges down loosely and crimping to seal.
5 place on cookie sheet and bake 30 to 35 minutes or until fish flakes easily with a fork.
6 note: annato seed may be purchased in the ethnic aisle of your grocery store or at a hispanic grocer. if unavailable, they may be omitted. the sauce will be less intense in color but the flavor will not be altered much.
Total Time: 25 mins
Preparation Time: 20 mins
Cook Time: 5 mins
Ingredients
Servings: 8
2 cups baby pattypan squash (and or or baby zucchini or yellow squash)
4 cups tomatoes (and or yellow currant tomatoes)
snipped fresh basil
2 tablespoons snipped fresh tarragon
2 tablespoons snipped fresh chives (or scallions)
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar (or red wine)
1 tablespoon lemon juice (or lime)
1/4 teaspoon salt
1/8 teaspoon black pepper
lettuce, of choice (optional)
Recipe
1 cook squash in a large saucepan, covered,in enough lightly salted boiling water to cover until tender, about 5 minutes. drain. cool vegsetables by adding cold water and ice cubes to pan; drain well.
2 combine the drained squash, tomatoes and herbs in a serving bowl. add lettuce of choice if desired.
3 in a screw top jar, combine remaining ingredients. cover and shake well. add half to salad; toss to coat. season to taste with additional salt and pepper, if desired. pass the remaining dressing enjoy!
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 2
4 (8 inch) skewers
12 slices bacon, cut in half
2 dozen oysters, raw
1 egg
3/4 cup milk
salt and pepper, to taste
flour
oil (for deep frying)
toast, cut into 4 quarters diagonally (optional)
lemon wedge (optional)
Recipe
1 fry bacon until not quite crisp. alternate six oysters and six half strips of bacon folded on each of four 8-inch skewers.
2 make a batter with the egg and milk and season well with salt and pepper. dip each skewer in batter, making sure batter coats everything on skewer. roll in flour and deep-fry in hot oil until golden.
