5 pounds peanuts, still in shell
1 cup salt
water to cover
1. Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
2. Let the water boil for 3 hours.
3. Taste the peanuts, if they are not salty enough for your taste add more salt.
If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire. Baby Shrimp And Tarragon Mustard
2 tb Dijon Mustard
1 t Lemon Juice
1 1/2 t White Wine Vinegar
2 tb Fresh Tarragon; Chopped, OR
2 t Dried Tarragon; Crushed
1 c Mayonnaise
3/4 c Baby Shrimp
1/2 c Sour Cream
Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover
and chill.
Makes about 2 1/2 cups of dip.
Suggested Dippers: Butterflake Biscuit Chips, Cabbage, Chili Peppers,
String Beans, Artichoke Leaves.
OYSTERS POACHED IN WHITE WINE
16 Freshly shucked oysters
6 oz Dry white wine
2 oz Olive oil
2 oz Fresh lemon juice
1/4 ts Salt
1/4 ts White pepper
1/4 ts Dried thyme
1/4 ts Dried chervil
1 ts Chopped fresh parsley
1 Garlic clove, crushed
Place all ingredients in nonreactive pot*. Bring to a boil over
moderate heat. Remove from heat and allow to cool to room
temperature. Remove crushed garlic clove before serving.
Serves four as a first course, two as a light entree.
This elegant first course looks very attractive served in clear glass
bowls or clear stemmed dessert dishes.
Be sure to serve fresh heated French bread with sweet butter to sop up
these wonderful juices.
Non-Reactive Pan :
*A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods.
An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
CARIBBEAN VEGETABLE STEW
2 c Chopped onions
Vegetable broth or white
Wine for sauteeing
3 c Chopped cabbage
1 Fresh chile, minced (seeded
For a milder "hot") or 1/4
ts Cayenne
1 tb Grated fresh ginger root
2 c Water
3 c Diced sweet potatoes, cut
Into 1/2- to 3/4-inch cubes
Salt to taste
2 c Undrained fresh or canned
Tomatoes
2 c Fresh or frozen sliced okra
3 tb Fresh lime juice
2 tb Chopped fresh cilantro
Chopped peanuts (I omitted
These)
Sprigs of cilantro
(optional)
In a nonreactive pot *, saute the onions in the broth/wine on medium heat for
4 or 5 minutes. Add the cabbage and the chile or cayenne and continue to
saute, stirring often, until the onions are translucent, about 8 minutes.
Add the grated ginger andthe water, cover the pot, and bring to a boil.
Stir in the sweet potatoes, sprinkle with salt, and simmer for 5 or 6
minutes, until the potatoes are barely tender. Add the tomatoes, okra, and
lime juice. Simmer until all of the vegetables are tender, about 15
minutes. Stir in the cilantro and add more salt to taste. Sprinkle the
stew with chopped peanuts. Top with a few sprigs of cilantro, if you like.
*A nonpourous pan which does not produce a chemical reaction when it comes into contact with acidic foods.
An aluminum pan is reactive, while stainless steel, glass, and enamel are not.
Grilled Breasts of Chicken
4 pounds breasts of chicken
1/2 cup olive oil
Juice of 2 limes
Salt & pepper to taste
2 teaspoons of dry thyme
Wash and pat dry the chicken breasts. Place the breasts in a dish and add the olive oil,
lime juice salt and pepper and dry thyme. Cover and refrigerate overnight. Place on a very
hot barbeque and cook until done on both sides.
Spicy corn on the cobb
8 ears fresh corn
1 cup butter or soya margarine
2 teaspoons chili powder
Preparation and Cooking
Pull the husks back from corns, leaving the husks attached at the base; remove the silks.
Wash the corn and pat them dry. In a food processor mix together the butter and chili powder.
Cover each corn with a little bit of the chili butter mixture (covering the entire corn).
Pull husks up over corn and wrap each corn in a piece of aluminum foil.
Place corn on the grill for about 50 to 60 minutes.
Fruity Grilled Pork Tenderloin
1 pound pork tenderloin
6 ounces black cherry soda
1/3 cup packed brown sugar
1/4 cup soy sauce
1/3 cup plum jam
1. Combine soy sauce, brown sugar and jam in saucepan over low heat; cook until well combined.
Set aside 1/4 cup of mixture to use as a baste (to thicken add more jam) place remaining sauce
in a zippered plastic bag with the soda and pork tenderloin. Marinade in the refrigerator for at least 4 hours or overnight.
2.Prepare grill for medium heat.
3. Oil grate, and place tenderloin on grill . Cook for 15 to 20 minutes, until caramelized,
basting with the reserved sauce. Let meat rest for 5 minutes and then slice into 1/4 inch thick medallions and serve!
Recipe by: Kris Schultz.
Smoky Grilled Vegetables
1 eggplant, sliced into 1/2 inch rounds
2 red bell peppers, halved and deseeded
2 yellow bell peppers, halved and seeds removed
2 zucchini, sliced
2 large onions, peeled and sliced into 1/2-inch thick rounds
4 tablespoons vegetable oil
1 cup teriyaki sauce
1. Brush vegetables with oil to coat.
2. Prepare smoker using manufacturer 's instructions using either alder or apple chips. Place veggies in single layers on smoker racks. Smoke for about 30 minutes.
3. Preheat grill for high heat.
4. Brush grate with oil. Arrange vegetables on grill, with the peppers away from the center. Cook for 10 to 15 minutes, turning once. Baste with teriyaki sauce frequently. Vegetables will cook at different rates; remove tender pieces from the grill, and continue cooking until all are done.
Recipe by: Tim Bond
