Salt and Pepper Shrimp

8/2/2019 Salt and Pepper Shrimp

1/44

salt and pepper shrimp

Canola oil to cook and deep fry

1 1/2 pounds large U-15 shrimps (15 per pound), deveined.

1 cup scallions cut into 1-inch pieces

1/4 cup sliced garlic

1/4 cup ginger, julienne

1/2 tablespoon kosher salt or sea salt

1/2 tablespoon ground pepper mix (black, green, red and Szechwan

Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the

shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20

seconds, then drain. While the shrimp are deep-frying, coat the wok with oil andsaute the scallions, garlic and ginger. Add the fried shrimp then season with salt

and pepper. Stir-fry for 20 seconds and serve immediately


2/44


3/44

Sweet 'n' Tangy Shrimp Recipe

1/2 cup ketchup

2 tablespoons sugar

2 tablespoons cider vinegar

2 tablespoons reduced-sodium soy sauce

1 teaspoon sesame oil

1/4 teaspoon crushed red pepper flakes

1-1/2 pounds uncooked medium shrimp, peeled and deveined

1 tablespoon minced fresh gingerroot

1 tablespoon canola oil

3 garlic cloves, minced

2 green onions, sliced

1 teaspoon sesame seeds, toasted

Hot cooked rice, optional

In a small bowl, combine the first six ingredients; set aside. In a large nonstick

skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic;

cook 1 minute longer.

Add the ketchup mixture; cook and stir for 2-3 minutes or until heatedthrough. Sprinkle with onions and sesame seeds. Serve with rice if desired.


4/44

salt n pepper shrimp 2

1/2 teaspoon each black, green, red, and white peppercorns

2 pounds shrimp, shells on $

2 teaspoons salt, divided $

2 tablespoons vegetable or peanut oil $

4 cloves garlic, chopped $

1 cup cilantro leaves, roughly chopped

Preparation

1. Put peppercorns in a mortar and crush roughly with a pestle. Or put

peppercorns in a large resealable plastic bag, spread out on a hard, flat surface,

and crush with the bottom of a heavy frying pan or rolling pin.

2. Put shrimp, half of the crushed peppercorns, and 1 tsp. salt in a large bowl

and toss to coat shrimp evenly. Set aside.

3. Heat a wok or large (not nonstick) pot over high heat. Add oil, garlic,

remaining crushed peppercorns, and remaining 1 tsp. salt and cook, stirring

constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring

constantly, until pink and cooked through, 3 to 4 minutes. Add cilantro, turn offheat, and toss to combine. Serve immediately.

Note: Nutritional analysis is per serving.

Note:

The different peppercorns add a subtle range of pepper flavor to this dish, but you

can stick to just black peppercorns too; simply decrease the total amount to 1 1/2

tsp.


5/44

yakutori

2 chicken breasts, cut into inch pieces about 3 / 4

* Negi 1, cut into about inch pieces 3 / 4

* Bamboo skewers (soaked in water to prevent burning)

* For tara sauce (makes about 1 / 2 cup):

* 5 tablespoons soy sauce

* 5 tablespoons mirin

* 3 tablespoons sake

* 1 1 / 2 2 tablespoons sugar * adjust the amount according to your wishes

* A piece of ginger (optional)

How to cook Yakitori

Mix the sugar, sake, mirin, and soy sauce in a sauce pan and stir well.

Place a piece of fresh ginger, if preferred.

Bring to a boil on high heat and resist heat to low and simmer until slightly

thickened. Stop the heat and set aside.

Chicken and thread on skewers alternate Negi.

Grill chicken and Negi stabbed over hot coals until chicken turns white surface.

basting chicken with sauce stabbed and Negi.

Grill until done, brushing the sauce several times.

Japanese food this one is fairly simple to make, now you can try it yourself at

home. good luck.


6/44

Yakitori recipe (Main Dish)

Ingredients

lb Chicken thighs

some Japanese leek

4 tablespoons Soya sauce

some Mirin or cake

2 tablespoons Sugar

some Honey

some Small wooden spears

Mix together soya sauce, sugar, a little bit of honey or maple syrup, a little bit of

mirin and water, and heat it up until it's homogenous.

Cut the chicken thighs into about 3x2x2cm large pieces. Put the chicken pieces into

the sauce, and let it stand for a while.

Cut the leek or green onions in about 3 cm long pieces. Spear three or four pieces

of chicken and some leek on each wooden stick and grill them.


7/44

The Wongs Oxtail Stew

2-1/2 to 3 pounds oxtail, trimmed of fat and joints separated

2-inches fresh ginger, peeled and cut into matchsticks

2 tablespoons dark soy sauce

2 tablespoons oyster sauce

2 tablespoons yellow bean sauce or paste

1 tablespoon sugar

1 to 2 tablespoons Shaoxing wine or dry sherry (optional)

Freshly ground black pepper to taste

2 green onions, finely chopped

3 tablespoons chopped cilantro

In a 4-quart pot or Dutch oven, bring 3 quarts of water to a boil. Throw in oxtail,

and bring to a boil again.

Drain water to get rid of fat and return oxtails to pot. Fill pot with just enough

water to cover oxtail. Add ginger, dark soy sauce, oyster sauce, bean paste, sugar,

wine and pepper, and stir to mix. Cover and simmer over medium-low heat for

3-1/2 to 4 hours until meat is fall-off-the-bone tender.

Transfer to a serving plate and scatter green onions and cilantro all over. Serve

with steamed rice or noodles.

Note: Yellow bean sauce, also known as brown bean sauce or broad bean sauce, is

basically fermented soy beans (usually a by-product of the soy sauce-making

process) mixed with salt and sometimes wheat flour. The mixture can be further

mashed up to form a paste. Look for them in plastic bottles or glass jars at theAsian market.


8/44

Aromatic Chinese Oxtail Stew

Serves 6

5 to 6 pounds oxtails, cut into pieces, fat trimmed

Kosher salt and ground black pepper

2 to 4 tablespoons vegetable oil

cup Shaoxing rice wine or dry sherry

1/3 cup dark or regular soy sauce

1 tablespoons brown sugar

1 star anise, broken into pieces

3 scallions, trimmed and cut into 2-inch lengths, plus 2 scallions, thinly sliced on

the diagonal, for garnish

6 slices fresh ginger

2 garlic cloves, peeled

1 orange, 4 large strips of zest removed with a vegetable peeler and reserved

Cooked rice, for serving

1. Heat oven to 300 degrees. Season oxtails with salt and pepper. Heat 2

tablespoons oil in a large ovenproof pot with a tight-fitting lid. Working in batches

if necessary to avoid crowding, brown oxtail all over, removing each piece whendone. Add oil as needed.

2. When done browning, pour off extra fat from bottom of empty pot and set pot

over high heat. Add wine and bring to a boil, scraping up browned bits. In a bowl,

mix soy sauce and sugar with 2 cups water and pour into pot. Add star anise, 2-

inch pieces of scallions, ginger and garlic and bring to a boil. Turn off heat. Return

oxtails to pot and add orange zest. Cover and transfer to oven. Cook 1 hours.

3. Turn over pieces of oxtail, cover again and cook 1 hours more, or until oxtail is

very tender. Transfer oxtail pieces to a baking dish. Strain sauce into a separate

saucepan; discard contents of strainer. Cover oxtails and sauce and refrigerate

overnight.


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4. The next day, heat oven to 300 degrees; remove oxtails and sauce from

refrigerator. Lift off any fat on surface of sauce and discard. Gently warm sauce

until liquid, then pour over oxtails. Cover with foil or a lid and bake 30 minutes.

5. Uncover, stir and raise oven temperature to 400 degrees. Cook, uncovered, 15

minutes. Stir again and cook another 15 minutes, until hot and glazed thickly

with sauce. Meanwhile, squeeze cup juice from orange. Remove oxtails from oven,

stir in orange juice, and serve in bowls over rice. Sprinkle each serving with thin

scallion slices.


10/44

Recipe for Stir-fry Frog Legs with Ginger and Spring Onion

(serves 2-3 as a side dish)

Ingredients:

3 frogs, skinned and chopped to pieces

300g Spring onion, cut into 5 cm strips

1 piece of ginger, cut into slices or strips

2 tbsp oil

100ml of water

1 tbsp of (Vegetarian) Oyster Sauce

1 tbsp dark soy sauce

cornstarch for thinkening

Marinade for at least 30 mins:

1 tbsp of (Vegetarian) Oyster Sauce

1 egg

1/2 tbsp corn flour

1/2 tsp sugar

1/4 tsp salt

1 tbsp Hua Tiao Jiu

1 tbsp water

a dash of pepper

Method:

1) Heat up 2 tbsp of oil in the wok. Add the ginger and fry till fragrant.

2) Add the frogs legs and water. Stir fry till the meat is cooked.

3) Add 1 tbsp of (Vegetarian) Oyster Sauce and dark soy sauce. Add cornstarch and

thicken the sauce. Add spring onion.

4) Stir fry and mix well. Dish up and serve with rice.


11/44

the lady's brunch burger - courtesty of paula dean and the food network, this

burger comes with a fried egg and bacon surrounded by doughnuts instead of a

bun. i don't know how i feel with glaze and meat together

Peach and Banana Cream Shake

vegan, makes two tall shakes

1 1/2 cups frozen peach slices

3/4 cup vanilla soy milk

1/2 cup vanilla soy yogurt

1 ripe banana, fresh

2 scoops vanilla soy cream or coconut cream

1 tsp apple cider vinegar adds a sassy tang

Simple Cantaloupe Granita

2 to 3 cups finely chopped cantaloupe

1/4 to 1/3 cup sugarJuice of 1 lime

1 cup crushed ice

Watermelon Frosty

serves 2

2 1/4 cups frozen watermelon cubes

1/2+ cup water2 Tbsp maple syrup

1 large lemon, squeezed (lime juice also works very well! use 2 limes)

1 fresh banana


12/44

Avocado Bubble Tea

1 cup avocado , mashed

1 cup green tea

6 ice cubes

1/2 cup sweetened condensed milk

1/4 cup pearl tapioca

Directions:

1

Prepare tapioca according to package directions, set aside.

2

Process other ingredients in food processor.

3

In a chilled glass, put the tapioca at the bottom and pour the blended tea over

it. Drink through a wide straw.

Sunset Smoothie

2 cups frozen watermelon chunk

1 mango, half frozen

1 nectarine, half frozen

1 small knob of ginger, peeled (a teaspoon is good for this job)


13/44

Stuffed lobster

2 (1 1/2-pound) lobsters

Fresh herbs: parsley, rosemary, thyme 4 tablespoons of butter

1/2 onion, diced

1 teaspoon lemon zest

2 tablespoons sliced scallions

2 handfuls crumbled buttery crackers

Directions

1. Preheat the oven to 450 degrees F. Place lobsters in pan and chill in freezer for 15 to 20minutes.

2. Bring large pot to a boil over high heat. Spread herbs across rocks, then quickly placelobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to haltcooking.

3. Bring one lobster to the board and using your chef's knife, cut the lobster straight downthe center, from head to tail. Remove tomalley and discard. Remove legs and claws.

Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.

4. Move claws to pan and roast for 4 minutes.5. melt the butter in a large saute pan over medium heat. Add the onions and stir to coat.Follow with the lemon zest and scallions. Once onions are translucent add the leg meat.Then add the crackers and toss, off the heat, until all the liquid has been absorbed.

6. Spoon filling into the open body cavities. Brush tail meat with olive oil and place uprighton the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns andtail meat becomes opaque.

7. Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin oliveoil on the side for dipping


14/44

Lemon Vanilla Buerre Blanc Sauce is Wonderful on Grilled

Lobster, Fish Shrimp and Scallops

1 1/2 vanilla beans cut in half, use real vanilla beans, extract does not come out nearly as well.

1/4 cup white wine

Split the vanilla beans, place them in a small saut or sauce pan with the white wine. Bring to

boil then turn off, let the beans steep in the wine. After ten minute or so, take a small paring

knife and scrape the inside of the beans, there are little vanilla seeds inside. They look like little

black dots, scrape them in to the white wine. Let all soak in the wine for 30 minutes more.

1 tablespoon unsalted butter

2 tablespoons shallots finely chopped

1/2 cup white wine

2 tablespoons heavy whipping cream

5 tablespoons cold unsalted butter, cut into one tablespoon pieces

1 tablespoon of lemon zest (yellow part only) grated on a very fine grater or micro-plane.

1 tablespoon lemon juice

Salt to taste

To assemble the sauce, melt the one tablespoon of butter in a saute pan. Add the finely choppedshallots until they are soft and clear around five minutes. Do not brown them.Add the white wine

and lemon zest. Simmer until the wine is reduced fifty percent. Add the heavy whipping cream.

stir and let simmer on low heat until reduced and the bubbles appear viscous and when you takea spoon, dip the back in the sauce, draw your finger across the spoon, if the sauce does not run

across the line made by your finger, done. Turn off the flame. Using a whisk vigorously whip the

butter into the sauce piece by piece, until it is completely incorporated. Adjust the salt and keep

in a warm but not hot space.


15/44

Nobus Lobster Carpaccio Recipe

2 pound live lobster

1 tablespoon finely shreddedginger1 tablespoon Yuzu Dressing (see below)

1 tablespoon snipped fresh chives

sea salt and freshly ground black pepper1 tablespoon extra virgin olive oil

1/2 teaspoon toasted sesame oil

1. Put the lobster in the freezer for 20 minutes.

2. Bring a large pot of salted water large enough to cover the lobster to boil in. Plunge the lobsterheadfirst into the water for 30 seconds, remove and plunge into a bowl of ice water to cool.

3. Remove the tail and claws from body and use kitchen shears to cut open the shell of the body.Gently extract the tail and claw meat. Slice the tail meat into medallions about 1/4 inch thick or

less. Cut the claw met into 1/4 inch thick slices.

4. Place the lobster meat onto a serving plate. Drizzle the Yuzu Dressing on top. Garnish with the

ginger and the chives.

5. Heat a small pan over medium-high heat until hot. Add the olive oil and the sesame oil. When

the oil just begins to smoke, pour the oil all over the lobster to sear the top.

To make the Yuzu Dressing

1/2 cup + 1 tablespoon yuzu juice (substitute with combination of orange and lime juice)

2 tablespoons soy sauce

freshly ground black pepper

1/2 clove garlic, grated (or very finely minced)6 tablespoons grapeseed oil (or other neutral flavored oil)

To make the dressing, whisk all the ingredients together.
http://newasiancuisine.com/3150-ginger-2.htmlhttp://newasiancuisine.com/3150-ginger-2.htmlhttp://newasiancuisine.com/3150-ginger-2.htmlhttp://newasiancuisine.com/3150-ginger-2.html


16/44

Roast Lobster with Vanilla Sauce

2 live lobsters, 1 1/4- to 1 1/2-pounds each

1 tablespoon olive oil

7 tablespoons plus 2 teaspoons unsalted butter

3 medium shallots, peeled and finely chopped

1/4 cup white wine

1 1/2 tablespoons white wine vinegar

1/2 vanilla bean, split lengthwise

1/2 teaspoon kosher salt

Freshly ground pepper to taste

3/4 pound tender spinach, stemmed

Baby Vidalia Onion bulbs sliced into coins Tender Clover sprouts (or other sprouts)

Preparation:

1.Place a roasting pan large enough to hold the lobsters in the oven and preheat to 450 degrees.With the tip of a sharp knife pierce lobsters between the eyes to sever the spinal cord. Crackclaws using the blunt edge of a cleaver or a hammer. Place lobsters in the hot roasting pan,

drizzle with oil and roast until red, about 15 minutes. Remove from oven, and set aside.

2.Melt 2 teaspoons of butter in a small sauce pan, add the shallots and saut over low heat until

soft and translucent, about 3 minutes. Add wine and vinegar, raise heat and cook at a moderateboil until the liquid is reduced to 1 tablespoon, about 5 minutes. Remove the pan from the heat,and whisk in 6 tablespoons of butter, about 1 tablespoon at a time until all is incorporated.

Scrape the seeds from the vanilla bean into the sauce, stir to combine and strain out the

shallots through a chinois (strainer) into a clean saucepan. Use a spoon or wooden spoon togently mash the shallots in the chinois to squeeze out all of the sauce. Season with 1/4 teaspoon

salt and pepper, and set aside.


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3.When the lobsters are cool enough to handle, remove the meat from the claws. Detach the tails,

and discard the heads. With a pair of scissors, cut the shell on the underside of each tail in halflengthwise, remove the meat and cut into 1/4-inch-thick slices. Loosely cover the meat with

aluminum foil, and keep warm.

4.Melt 1 tablespoon of butter in a large pot, and add spinach and Vidalias. Stir until greens havemelted down, and continue to cook, stirring occasionally, until the greens become tender, about 5

minutes. Season them with 1/4 teaspoon of salt and pepper.

5.To serve, reheat the sauce over low heat until warm, whisking constantly. Place a bed of greens

on each plate, arrange the lobster meat on top and spoon the sauce over the lobster. Top withclover Sprouts. Serve immediately.


18/44

Brown Sugar Streusel Baked French Toast12 slices [white] bread (approx)

2 cups milk

4 large eggs

1/4 cup brown sugar

1/4 tsp salt1 tsp vanilla extract

1/2 tsp ground cinnamon

Streusel

1/4 cup brown sugar

3 tbsp all purpose flour

pinch salt2 tbsp butter, melted

Cut crusts off bread and cut each piece into triangles. Arrange bread into three even layers (the

exact number of slices will vary depending on the size of the bread you start out with) in a lighltygreased 8-inch baking dish.

In a large bowl, whisk together milk, eggs, brown sugar, salt, vanilla and cinnamon until smooth.Pour over bread. Press down to ensure all pieces are thoroughly soaked. Custard should just

come to the top of the bread layer. It if covers it more deeply, add additional bread.

In a small bowl, make the streusel. Stir together brown sugar, flour and salt. Pour in butter andstir with a form until mixture has the consistency of wet sand. Sprinkle evenly over bread and

custard.

Cover with plastic wrap and refrigerate overnight.

Preheat oven to 350F and bake for about 30-35 minutes, until french toast is a golden brown ontop. Let the dish stand for a few minutes. The dish will be very soft and souffle-like, but should

not be too runny. The french toast will continue to set and soak up the custard as it cools. Sliceand serve warm, with maple syrup.


19/44

Very Simplistic Bread Pudding

8-10 cups of white bread (dry hot dog buns, rolls, or french bread), cubed

1/2 cup butter (1 stick), divided

12 oz. evaporated milk (not condensed)

1-1 1/2 cups whole milk1 1/4 cup sugar

6 eggs, slightly beaten2 teaspoon vanilla

1 teaspoon cinnanmon

1/2 teaspoon nutmeg

Vanilla Sauce

1/4 Cup sugar

1/4 Cup brown sugar1/4 cup half and half

1/4 cup butter1/2 tsp vanilla

Preheat oven to 350 degrees F. Using the stick of butter, butter a 9 x 12 baking dish and spread

the bread cubes evenly in the bottom; set aside. Reserve the rest of the stick of butter for lateruse. In a large bowl, mix together evaporated milk, 1 cup of whole milk, sugar, eggs, and vanilla

until eggs are completely mixed in. Add cinnamon and nutmeg and mix well and immediately

pour over bread; let set 5-10 minutes, pressing down occasionally. Pour additional milk over the

bread if the bread is too dry. Bake in the oven for 35-45 minutes until bubbly and golden brownand a toothpick comes out clean. Melt the rest of the stick of butter that was used to buttered the

dish and pour evenly over the hot pudding as soon as it comes out of the oven. Serve warm orcold and if you like top with a sauce of your choosing.


20/44

French Toast and Bacon Cupcake

3/4 cup unsalted butter (1 1/2 sticks), at room temperature

1 cup sugar

1 1/2 cups cake flour, sifted 1 1/2 teaspoons baking powder

1/4 teaspoon fine salt

1/2 cup milk, at room temperature

1 teaspoon vanilla extract

1 teaspoon fresh grated nutmeg

1 teaspoon cinnamon

3 large eggs, at room temperature, separated

Maple Buttercream Frosting, recipe follows

Crisp Bacon

Equipment: A six cup jumbo muffin pan or 12 cup regular muffin pan

Directions:

1.) Place a rack in the middle of the oven and preheat to 375 degrees F. Line the muffin pan with

paper cupcake liners.

2.) In a standing mixer fitted with the paddle attachment, combine the butter and sugar and mix

on low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a

rubber spatula.)

3.) Meanwhile, in a medium bowl, whisk together the flour, baking powder, salt, nutmeg, andcinnamon. Set aside. In a small bowl, whisk together the milk and vanilla, and also set aside.

4.) Add the egg yolks to the creamed butter one at time, waiting for each one to be fullyincorporated before adding the next.

5.) Reduce the speed of the mixer to low. Alternately, add the flour mixture in 3 additions and

the milk in 2 additions, waiting for each to be fully incorporated before adding the next (scrape


21/44

the bowl down occasionally). Raise the speed to medium and mix briefly until a smooth batter is

formed. Transfer the batter to a large bowl.

6.) Thoroughly clean the bowl of the mixer and put the egg whites inside. Whip the egg whites

on high speed, using the whisk attachment, until stiff peaks are formed.

7.) Working in 3 batches, using a rubber spatula, fold the egg whites into the batter, until justincorporated. Divide the batter evenly among the cups in the muffin pan. Bake, rotating the pan

once, until golden brown and a toothpick inserted in the center of the cakes comes out clean,

about 30 minutes.

8.) Remove the cupcakes from the oven and cool completely.

Maple Buttercream FrostingYield: about 1 2/3 cups, enough for 6 large or 12 regular cupcakes

What Youll Need:

2 Sticks unsalted butter, at room temperature

2 3/4 cups confectioners sugar

2 teaspoons heavy cream, at room temperature

3/4 teaspoon maple extract

Directions:

1.) In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a

large bowl, mix the butter and sugar on low speed until incorporated. Increase the speed to high,

and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape thedown the sides of the bowl with a rubber spatula.)

2.) Reduce the speed of the mixer to low. Add the heavy cream and maple extract.. Raise thespeed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the

refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.


22/44

Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter 1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch

1 cup heavy whipping cream

Directions

1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breastwithin 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure

with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.

2. Heat the butter in a large skillet over medium-high heat, and cook the chicken untilbrowned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer

for 30 minutes, until chicken is no longer pink and juices run clear.

3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarchwith the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until

thickened, and pour over the chicken. Serve warm.


23/44

Chicken Fried Steak

2 pounds beef bottom round, trimmed of excess fat

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

1/4 cup vegetable oil

2 cups chicken broth

1/2 cup whole milk

1/2 teaspoon fresh thyme leaves

Directions

Preheat oven to 250 degrees F.

Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with thesalt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the

meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is

1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg andfinally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and

allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set

over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful

not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4

minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven.

Repeat until all of the meat is browned.

Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons ofthe flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the

gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy

coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt andpepper, if needed. Serve the gravy over the steaks.


24/44

Fried Corn on the Cob

oil, for deep frying3/4 cup corn meal1/2 cup grated Parmesan cheese1/3 cup flour3/4 teaspoon garlic salt (or to taste)3/4 cup milk2 tablespoons oil1 egg12 half-ears frozen corn on the cob, thawed1 cup cornflake crumbs

PREPARATION:

In deep fat fryer (or heavy saucepan), heat oil to 375degreesF.

In medium bowl combine cornmeal, Parmesan cheese, flour, garlic salt, milk, oil, and egg; mix

well. Dip corn-on-the-cob ears into cornmeal batter to coat; roll in cornflake crumbs. Fry in hot

oil 2 to 3 minutes or until lightly golden brown. Drain on paper towels. Serve immediately.
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25/44

Bacon grease Country Gravy

Cream gravy

Ingredients:

2 tablespoons pan drippings, bacon grease or vegetable oil

2 tablespoons flour

1 1/2 cups milk

1 teaspoon black pepper

Salt to taste

Combine fat with flour in a hot skillet, continuously stirring, cook on medium for a couple of minutes

until a dark roux is formed.

Add milk slowly to skillet, and mix with roux using either a whisk or wooden spoon (be sure and press

out any lumps). Turn heat to low and continue stirring until mixture is thickened, a couple more

minutes. Add pepper and salt to taste.

If gravy is too thick for your taste, you can thin it by adding either more milk or water a tablespoon at a

time. Goes great with mashed potatoes, fried chicken, biscuits, chicken fried steak, grits, vegetables, rice

or anything else you can imagine.

Yield: 1 1/2 cups


26/44

BREADED FRIED OKRA

10 okra

1 egg1/4 c. milk

1 c. self rising flour

1 tsp. Accent1 tsp. salt

Cut okra in diced form. Mix egg and milk together in a bowl. In a separate bowl mix flour,

accent and salt. Place cut up okra in the egg and milk mixture. Then take okra out and place inthe flour, then fry in Crisco oil until golden brown on both sides.


27/44

Yield : 8 hors doeuvre servings (2 shrimp per person)

Ingredients

16 extra large or jumbo shrimp

1 hothouse cucumber or 2 regular cucumbers, peeled

2 teaspoons coarse salt

cup rice wine vinegar

2 tablespoons Japanese soy sauce

cup water

1 tablespoon sugar

cup loosely packed bonito flakes (optional)

1 scallion, white part and 3 inches of the green, sliced very fine

Directions

Cook the shrimp by plunging them in about 2 quarts of boiling water and boiling for 3 minutes

for extra large shrimp and 4 minutes for jumbo. Drain in a colander and rinse with cold water.

Peel the shrimp and, if you wish, devein them. Chill in the refrigerator for at least an hour.

Halve the cucumbers lengthwise and use a spoon to scoop the seeds out of each half. Slice the

halves into crescents about 1/8-inch thick. Combine the cucumber slices with the coarse salt, rubwith your hands until you no longer feel the salt, then drain in a colander for 15 minutes. Wring

out as much liquid as you can by squeezing small bunches of the slices in your fists.

If youre not using the bonito flakes, combine the vinegar, soy sauce, water, and sugar in a small

bowl and set aside. If you are using the bonito flakes, combine the ingredients in a saucepan andbring to a boil. As soon as the mixture reaches a boil, turn off the heat and add the bonito flakes.Let steep for 5 minutes, then strain. Discard the used bonito flakes and chill the sauce.

Just before serving, add the scallions to the sauce. Serve the shrimp next to the cucumbers, withthe sauce in a separate dish for dipping.


28/44

Happy shrimp

1/4 cup butter

1 1/2 tsps minced garlic

1 lb shrimp (peeled and deveined medium)

1/4 cup green onion (chopped)1/4 cup dry white wine

1/3 cup heavy cream

2 tbsps fresh basil (chopped)

2 plum tomatoes (roma, chopped)1 pinch salt

pepper (taste)

1 Melt the butter in a large skillet over medium-high heat. Stir in the shrimp, garlic, and green onions.

Cook and stir until the shrimp are pink on the outside, and no longer translucent in the center, about 5

minutes. Set the shrimp aside, and pour in the wine, cream, tomatoes, basil. Bring to a simmer, then

reduce heat to medium-low, and simmer until the sauce will coat the back of a spoon, about 10 minutes.

2.Stir the shrimp back into the sauce, and season to taste with salt and pepper. Heat through and serve.


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Honey Grilled Shrimp

1/2 tsp garlic powder

1/4 tbsp black pepper (ground)

1/3 cup worcestershire sauce

2 tbsps dry white wine

2 tbsps salad dressing (italian style)

1 lb shrimp (peeled and deveined with tails attached)

1/4 cup honey

1/4 cup melted butter

2 tbsps worcestershire sauce

In a large bowl, mix together garlic powder, black pepper, 1/3 cup

Worcestershire sauce, wine, and salad dressing; add shrimp, and

toss to coat.Cover, and marinate in the refrigerator for 1 hour.

Preheat grill for high heat. Thread shrimp onto skewers, piercing

once near the tail and once near the head. Discard marinade.

In a small bowl, stir together honey, melted butter, and remaining

2 tablespoons Worcestershire sauce. Set aside for basting.

Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until

opaque. Baste occasionally with the honey-butter sauce while

grilling.


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Mayonnaise Shrimp Recipe

Ingredients:

Fried Shrimp

1/2 lb large tiger shrimp (26/30)

salt and pepper to season1 egg white

6 tablespoon potato starch

oil to fry

Sweet Lemon Mayonnaise Sauce1/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon sugar

1/2 tablespoon milk or cream

Shredded Cabbage (Optional)

Step 1: Combine the mayonnaise, lemon juice, sugar, and milk (cream) together. Mix well. Cover and

refrigerate until needed.

Step 2: Remove the shell and tail from shrimp and devein. Butterfly (make a cut along the back), then

lightly season with salt and pepper. Mix seasoned shrimp with egg white then roll in potato starch.

Step 3: Deep fry in 2 batches until the shrimp is a light golden color (about a minute and a half). When

the batches are done, fry all the shrimp together once more for about a minute while stirring the oil

with long chopsticks to let the steam (moisture) out.

Step 4: Place the fried shrimp over shredded cabbage (optional) and drizzle the sweet lemon

mayonnaise sauce on top. Serve with fried rice.

Chinese Shrimp with Broccoli Recipe
http://mamaloli.com/recipes/entree/mayonnaise-shrimp-recipe/http://mamaloli.com/recipes/entree/mayonnaise-shrimp-recipe/http://blogchef.net/chinese-shrimp-with-broccoli-recipe/http://mamaloli.com/wp-content/uploads/2010/09/lemonshrimp-8.jpghttp://blogchef.net/chinese-shrimp-with-broccoli-recipe/http://mamaloli.com/recipes/entree/mayonnaise-shrimp-recipe/


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Ingredients:2lbs shrimp (peeled and deveined)1 large head broccoli (sliced into florets)

Sauce-

2/3 cup soy sauce cup chicken broth

1/3 cup rice wine

3 tablespoons sugar

1 tablespoon sesame oil teaspoon white pepper

2 tablespoons vegetable oil

1 tablespoon fresh garlic (minced)

1 tablespoon fresh ginger (minced)2 tablespoons cornstarch

cup water

Cooking Instructions:

Step 1: In a bowl combine soy sauce, chicken broth, rice wine, sugar, sesame oil and white

pepper. Dissolve cornstarch in cup of water.

Step 2: Heat a wok over medium high. Add vegetable oil. Add broccoli and stir-fry for 2-3

minutes or until it has reached your desired tenderness. Remove from the pan and set aside. Adda little more oil to the wok if needed. Add garlic and ginger. Stir-fry for 15 seconds. Add shrimp

and stir fry for 1 minute.

Step 3: Add sauce mixture to the wok and bring to a boil, cook for 1 minute. Add the cornstarch

and water mixture and cook while stirring until the sauce thickens. At this point the shrimp

should have turned pink and be fully cooked. Be careful not to overcook the shrimp. Addbroccoli florets back into the wok, mix well. Remove from heat and serve.

(Makes 4 Servings)

Teriyaki Chicken Wings Recipe
http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/


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Ingredients:3-4lbs chicken wings (separated at the joint, wing tips discarded)

Sauce-

2 tablespoons vegetable oil

cup sesame seeds1 cup soy sauce

1 cup grapefruit juice

cup hoisin sauce

cup ketchup cup rice wine vinegar

cup light brown sugar

5 garlic cloves (minced or smashed)1 tablespoon ground ginger


Step 1: In a large bowl whisk together soy sauce, grapefruit juice, hoisin sauce, ketchup, rice

wine vinegar, brown sugar, garlic, ground ginger, oil, and sesame seeds. Set aside.

Step 2: Pour the sauce into a saucepan and bring to a boil. Reduce heat and simmer until the

sauce becomes reduced and thick (about 20 minutes).

Step 3: Heat a deep fryer to 375 degrees. Deep fry chicken wings in batches until fully cooked.

(or you can grill them for 8-10 minutes preside on an outdoor grill). In a large serving bowl tosscooked chicken wings with the sauce until well coated.

(Makes 6 Servings)
http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/


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Sesame-Orange Chicken-

Ingredients:2 boneless skinless chicken breasts (cut into 1 inch cubes)

cup all purpose flour1 teaspoon baking powder

1 egg (beaten)

cup water (or as much as needed to make batter smooth)

3 tablespoons cornstarch

salt (to taste)1 tablespoon vegetable oil

Sauce-

cup ketchup

cup honey

2 teaspoons sugar

2 tablespoons white vinegar cup water

2 tablespoons cornstarch

1 teaspoon sesame oilthe juice of orange

1 teaspoon orange zestsprinkle of garlic powder

sesame seeds


Step 1: Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter

ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thinenough to flow around the pieces. Set aside.

Step 2: Dip chicken pieces into the batter to coat evenly (one by one). Deep fry the chicken in

batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or

you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until goldenbrown).

Step 3: In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil,
http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/


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orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is

thickened and bubbly. Mix in a bowl with the fried chicken pieces.
http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/


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Maple Syrup Crystals

cupmaple syrup

1 cupwater

Directions:

1. Pour syrup in pre-heated skillet over medium flame.

2. When bubbly, stir constantly and cook another 4 minutes.

3. Pour into silicone baking pan (never tried anything else, so use something else at your own

caution shouldn't be enough to fill entirely, you need room to work it).

4. before completely cooled (but no longer scalding!) gently stretch out to thin and add air into it.

5. It should be a tacky taffy/candy like consistency at this time.

6. Pull into a long thin rod (or a couple rods - no science here).

7. Once hardened, crack and store in a air tight container - store in a cool place.

8. Sprinkle on things as you please!
http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://blogchef.net/teriyaki-chicken-wings-recipe/http://www.food.com/library/maple-syrup-328http://www.food.com/library/maple-syrup-328http://www.food.com/library/water-459http://www.food.com/library/water-459http://www.food.com/library/water-459http://www.food.com/library/maple-syrup-328


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Mock Mcgriddle

Pancake

1egg

cupmilk

2 tablespoonsbutter , melted

1 cupflour 1 tablespoonsugar

3 teaspoonsbaking powder

teaspoonsalt

Maple syrup crystals

Above recipe

Other

5 beaten eggs 15 slicesbacon & 5 sausage patties

5 slicescheddar cheese

Directions:

1. fry bacon and leave to drain on paper towels.

2. Take egg beaters and make 5 small egg patties in one of two ways : A -Use a coffee mug and

cook 1/4 cup beaters in microwave until set or stove top using a small pancake form, set aside.

3. Pancakes: Beat egg until fluffy.

4. Add milk and melted butter.

5. Add dry ingredients and mix well.6. Heat griddle until a drop of water sizzles and dances.

7. pour 1/5 - 1/4 cup batter into skillet (think coffee mug sized) and press maple syrup crystals into

the top of the batter.

8. cook until bubbly and turn. You should get 10 small pancakes.

9. When done, arrange as follows:.

10.Pancake, egg, 3 slices bacon, 1 piece cheese, pancake to make 5 sandwhiches.

11.Cook on griddle until cheese is melted.
http://www.food.com/library/egg-142http://www.food.com/library/egg-142http://www.food.com/library/milk-360http://www.food.com/library/milk-360http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/butter-141http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/sugar-139http://www.food.com/library/sugar-139http://www.food.com/library/baking-powder-6http://www.food.com/library/baking-powder-6http://www.food.com/library/salt-359http://www.food.com/library/salt-359http://www.food.com/library/bacon-352http://www.food.com/library/bacon-352http://www.food.com/library/cheddar-cheese-564http://www.food.com/library/cheddar-cheese-564http://www.food.com/library/cheddar-cheese-564http://www.food.com/library/bacon-352http://www.food.com/library/salt-359http://www.food.com/library/baking-powder-6http://www.food.com/library/sugar-139http://www.food.com/library/flour-64http://www.food.com/library/butter-141http://www.food.com/library/milk-360http://www.food.com/library/egg-142


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12.ENJOY!

Ginger beef ramen

Ingredients

Chuck steak, fat trimmed off

Ginger, fresh

garlic sweet soy sauce

regular soy sauce

beef broth

assorted vegetables (carrots, bok choy, greenonions, etc)

dried shiitake mushrooms (optional)

To make this awesome ramen dish slice some semi-thawed beef across the grain very thin as

much as you think you want at one serving. put it in a ziplock bag. Add fresh ginger (slice with apotato peeler), finely minced garlic, sweet soy sauce, regular soy sauce, and hot red pepper

flakes (take from a pizza place). Add some canned beef broth and mix. If you have any, chopped

or ground dried shiitakes go good too. I make these in batches and freeze them as a mix with the

steak. When youre ready to eat thaw a bagput it in a bowladd a brick of ramen and waterto cover. You may also add your favorite chopped veggies (bok choy, carrots, green onions). Zap

the whole mix in the microwave or cook in a pot until the ramen and steak are cooked. (If youve

chopped the steak thin enough it will cook quickly.) Garnish with chopped peanuts if you like.Eat like a king for cheap!
http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8http://www.mattfischer.com/ramen/?cat=8


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Roasted Cow Head

Note: Garcia soaks the head in white wine, his tweak to more traditional recipes. The head needs

to roast for several hours to be cooked thoroughly; this is not an instance when you want rare

meat.

1 whole cow head

Enough white wine to coverDiced onions, carrots and celery, for roasting

For the rub:Several sprigs of fresh rosemary and oregano

Six or more garlic cloves, roughly chopped

Several shallots, roughly chopped

Good quality olive oilSalt and freshly ground pepper

1. Clean the head well and shave or singe remaining hairs if necessary.

2. Rinse the head very well. Soak the head for 6 to 8 hours in white wine. Remove the head andplace it on a roasting pan. Surround the head with the onions, carrots and celery.

3. Preheat the oven to 350 degrees. Make a robust rub by combining the garlic, shallots, oregano,rosemary, salt and pepper with the olive oil. Rub it on the head.

4. Roast the head for several hours, until thoroughly cooked through. Allow to cool for half an

hour.

5. Remove the cheeks, eyeballs and other bits of meat from the head and serve with any panjuices.


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Fried Brains

Ingredients1 calf's brain per person1 cup all purpose flour

2 cloves garlic minced

1/2 bunch italian parsley chopped

1 lemon1/2 stick salted butter

salt and pepper

Instructions1. Pick the blood vessels and film off of the brains and soak in cold water overnight. Change the

water every few hours. When they are properly soaked the water will remain clear.2. Blanch in boiling water for two minutes and remove onto a rack to thoroughly drain

3. Season with and pepper

4. Roll through a pan of flour to coat evenly

5. Melt butter in a skillet on medium high heat. When it is frothy and begins to turn a nut brown

color add brains. Saut until golden brown, constantly basting with butter to evenly brown.Remove and keep warm.

6. In another skillet melt 3-4 Tablespoons of salted butter and quickly saute parsley and garlic.Remove from heat, squeeze lemon into garlic / parsley mixture, stir, and pour over brains.

7. Eat up!


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Cuban-Style Deep-Fried Calf's Brains with Cumin and Lime (Sesos Fritos)

This is an ideal pass-around starter for a night of Latin American dining adventure

Ingredients:1 pair calf's brains (about 3/4 pound)

3 tablespoons lime juice plus lime wedges for garnish

1 teaspoon salt

2 teaspoons ground cumin1/2 cup flour

1/2 cup plus 2 tablespoons cold water

1 cup fine bread crumbs or cracker meal1 quart vegetable oil for deep-frying

coarse salt for sprinkling the brains

Directions:

1. Soak the brains in cold water to cover for about 2 hours. Remove brains from water, and pulloff as much of the delicate filament that surrounds them as you can.

2. Place brains in a small saucepan and cover with water (about 1 cup). Add the 3 tablespoons of

lime juice and 1/2 teaspoon of salt. Bring to a simmer, then simmer very gently for 15 minutes.Remove brains from water and let cool.3. When brains are cool enough to handle, cut them into bite-size pieces (each roughly 3/4 inch

by 3/4 inch). Toss them with the remaining 1/2 teaspoon of salt and the ground cumin.

4. Place the flour in a bowl and slowly add the 1/2 cup plus 2 tablespoons cold water to it,making a medium-thick slurry. Dip the brains in the slurry, coating the pieces well, then roll the

brains in the bread crumbs. Let stand for 5 minutes.

5. Heat the oil in a wok, deep-fryer, or large pot until it reaches 365 degrees. Drop the brains intothe oil in 2 batches. Cook each batch until the pieces are very crisp and golden brown, about 4

minutes. Drain on paper towels, sprinkle with coarse salt, and serve immediately with the limewedges. Pass hot sauce, if desired.


41/44

Cinnamon Pie

By: Sharon Miller

"This recipe was from our great-grandmother. Always a family favorite and a holiday must. Thin but

flavorful."

Ingredients

1 cup white sugar

1 1/2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1 pinch salt

1 egg, beaten

2 tablespoons butter, melted

1 teaspoon vanilla extract

1 1/2 cups milk

Butter Crunch Pie Crust (see below)

Directions

1. Preheat oven to 400 degrees F (205 degrees C).

2. In a large bowl, combine the sugar, flour, cinnamon and salt. Add the beaten egg, butter, and

vanilla. Mix well and add the milk.

3. Pour mixture into an unbaked 10 inch pie crust (glass pie plate is best).

4. Bake at 400 degrees for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and

bake for an additional 45 minutes. Let cool and serve. Refrigerate any leftovers.


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Buttery Crunch Crust

By: sal

"This tasty crust can be made for any type of custard or cream pie. In fact, it goes well with anything.

Delicious! A special treat! "

Prep Time:

10 Min

Cook Time:

15 Min

Ready In:

25 Min

Ingredients

1/2 cup Grape Nuts cereal

1/4 cup brown sugar

1 cup all-purpose flour

1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. In a medium bowl, mix together cereal, sugar, and flour. Stir in melted butter or margarine.

Reserve 1/2 of the mixture for topping the pie, then press the rest evenly into a 9 inch pie pan.

3. Bake in preheated oven for 12 to 15 minutes, until golden brown. Allow crust to cool before

filling.


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Huevos

2 lbs bull testicles (calf, lamb, sheep, or turkey testicles can also be used)

2 tablespoonssalt

1 tablespoonvinegar 1 cupflour

cupcornmeal

1 cupred wine

salt

pepper

garlic powder

bottled hot sauce

cooking oil (for frying) or fat (for frying)

Directions:

1. Split the tough skin-like muscle that surrounds each "oyster" (use a sharp knife). You can also

remove the skin easily if the meat is frozen and then peeled while thawing.

2. Soak in a pan of salt water one hour; drain.

3. Transfer to a large pot and add enough water to float the meat.

4. Add the vinegar to the pot.

5. Parboil, drain and rinse.

6. Let cool and slice each oyster into 1/4 inch thick ovals.

7. Sprinkle salt and pepper on both sides of sliced oyster to taste.

8. Combine flour, cornmeal and some garlic powder to taste.

9. Roll each slice into flour mixture.

10.Dip into milk.

11.Roll again into flour mixture.

12.Dip into wine.

13. (repeat the procedure for a thicker crust).

14.Fry in hot oil or fat seasoned with the bottled hot sauce to taste (be careful, it will sizzle when

you add the hot sauce); fry until golden brown.

15.Drain on paper towels.

16.Serve with cocktail sauce if desired.
http://www.food.com/library/salt-359http://www.food.com/library/salt-359http://www.food.com/library/vinegar-680http://www.food.com/library/vinegar-680http://www.food.com/library/flour-64http://www.food.com/library/flour-64http://www.food.com/library/cornmeal-59http://www.food.com/library/cornmeal-59http://www.food.com/library/wine-184http://www.food.com/library/wine-184http://www.food.com/library/salt-359http://www.food.com/library/pepper-337http://www.food.com/library/garlic-powder-501http://www.food.com/library/garlic-powder-501http://www.food.com/library/pepper-337http://www.food.com/library/salt-359http://www.food.com/library/wine-184http://www.food.com/library/cornmeal-59http://www.food.com/library/flour-64http://www.food.com/library/vinegar-680http://www.food.com/library/salt-359


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Documents

Salt and Pepper Shrimp