Tuesday, July 18, 2017

Hangtown Fry

   Ingredients
12 oysters, such as Bluepoint or Fanny Bay, shucked
Kosher salt and black pepper, to taste
1/4 cup flour
7 eggs
1/2 cup bread crumbs
4 tbsp. unsalted butter
4 strips cooked bacon, crumbled
2 scallions, thinly sliced
Hot sauce, for serving


   Pat oysters dry and season with salt and pepper; set aside. Put flour, 1 beaten egg and bread crumbs in 3 separate bowls. Dip each oyster in flour, then egg, then crumbs; place on a floured plate. Heat butter in a 12" nonstick skillet over medium-high heat. Add oysters; fry, flipping once, until golden brown, 6-8 minutes. Whisk remaining eggs in a bowl; season with salt and pepper. Add eggs to pan with half the bacon and scallions. Cook until eggs are just set, about 3 minutes. Smooth over top; cover, and cook until top is set, about 5 minutes. Transfer omelette to a plate and garnish with remaining bacon and scallions.

Friday, July 7, 2017

Quick Mexican breakfast

   Ingredients
3 ripe tomatoes
2 roasted red peppers from a jar
4 spring onions
?–1 lime
extra virgin olive oil
1 x 400 g tin of black beans
olive oil
8 small flour or corn tortillas
4 large free-range eggs
1 knob of butter


   1. Make a fast and simple salsa by chopping the tomatoes, peppers and spring onions together on a big board.
   2. Squeeze over the juice from half a lime, drizzle with extra virgin olive oil and season, then use the knife to chop and mix it all together. Taste and add more lime juice if needed.
   3. Drain and pour the black beans into a small saucepan, season, drizzle with olive oil and heat through gently.
   4. Meanwhile, heat a frying pan, toast the tortillas one at a time on both sides until charred, then keep warm under a clean tea towel or foil.
   5. Fry the eggs in a little butter and oil, keeping the yolks nice and soft.
   6. Pop 2 tortillas on each plate and top with beans, salsa and an egg. Serve with salsa verde fresco for a bit of attitude.

Old Fashioned Ozarks Meatloaf

   Ingredients
2 pounds ground beef
1 pound pork sausage
3 eggs
1/2 cup ketchup
1 cup fresh bread crumbs
salt and ground black pepper to taste
1/4 cup ketchup


   1. Preheat the oven to 350 degrees F (175 degrees C).
   2. In a large bowl, mix together the ground beef, sausage, eggs, 1/2 cup of ketchup and bread crumbs until well blended. Pat into a 9x5 inch loaf pan.
   3. Bake for 1 hour and 30 minutes in the preheated oven. Drain off some of the fat once in a while to keep spattering to a minimum.

Sunday, July 2, 2017

Black Bean and Corn Salad

   Ingredients
1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
1/8 teaspoon ground cayenne pepper
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 avocado - peeled, pitted and diced
1 red bell pepper, chopped
2 tomatoes, chopped
6 green onions, thinly sliced
1/2 cup chopped fresh cilantro


   1. Place lime juice, olive oil, garlic, salt and cayenne pepper in a small jar. Cover with lid and shake until ingredients are well mixed.
   2. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions and cilantro. Shake lime dressing and pour it over the salad. Stir salad to coat vegetables and beans with dressing and serve.

Friday, June 30, 2017

Alaskan BBQ Salmon

   Ingredients
1 cup brown sugar
1/2 cup honey
1 dash liquid smoke flavoring
1/2 cup apple cider vinegar
1 (4 pound) whole salmon fillet


   1. Preheat grill for high heat.
   2. In a small bowl, mix together brown sugar, honey, liquid smoke and vinegar.
   3. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.

Tuesday, June 13, 2017

Shrimp Stufeed Quail

   Ingredients
1 medium onion, chopped
3/4 cup unsalted butter
9 cups soft bread crumbs
1 cup fresh or dried chopped parsley
2 tablespoons fresh chopped rosemary
1 teaspoon chopped fresh sage leaves
1/2 teaspoon dried summer savory
2 teaspoons salt
2 teaspoons coarsely ground pepper
1/2 cup chicken stock
1/2 cup cream sherry
1/2 cup peeled, fresh, uncooked shrimp, chopped
6 boneless quail
6 slices hickory smoked bacon
Cavenders seasoning
Chopped fresh or dried rosemary to taste


   Sauté the onion in the butter in a large skillet until the onion is opaque. Combine the sautéed onion, bread crumbs, parsley, 2 tablespoons rosemary, sage, summer savory, salt and pepper. Chicken stock and sherry in large bowl and mix well. Add the shrimp and mix well. Spoon into the cavity of the quail. Wrap each quail with a slice of bacon. Sprinkle with Cavenders seasoning and dried rosemary to taste. Place in greased baking dish. Bake at 350 degrees for 25-30 minutes or until the quail are cooked through. If boneless quail are unavailable, remove the backbone from the quail by cutting through the bottom of quail using sharp scissors, leaving the legs intact.

   ***Two Southern flavors come together beautifully in this dish from one of south Alabamas talented caterers.***

Monday, May 29, 2017

Hot Maryland Crab Dip

   Ingredients
cooking spray
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/4 cup creamy salad dressing
1/2 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning or to taste
2 cups fresh lump crabmeat, or more to taste
1/2 cup grated Cheddar cheese
2 small baguette loaves, sliced into about 4 to 5 pieces each


   1. Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
   2. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture, pour into the prepared loaf pan and top with Cheddar cheese.
   3. Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

Tuesday, May 23, 2017

Clam Chowder

   Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste


   1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
   2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
   3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.