em yourself. Pick the crabs for all their
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
b>the bottom of tart shells.
In a large bowl ,cream the rest of the
>of lightly salted water to a boil. Cook lasagna in the
For the tapenade, place the anchovies in a small bowl
hake off the moisture until only a small amount of water clings
Mix in food processor.
Makes approximately 1 pint of the best vegetable dip ever.
ush veggies to one side of skillet and scramble eggs in
Spread cumin seeds in a small dry skillet over medium heat and toast, shaking pan often to prevent burning until fragrant, 2-3 minutes.
Remove from heat, let cool to room temperature, and grind to a fine powder in a spice grinder, coffee grinder, blender, or mortar & pestle.
Transfer to small bowl and add the rest of the ingredients.
Stir together well. This rub will stay potent, covered and kept in a cool dry place for up to 6 weeks.
Wash the potatoes and scrub lightly with a vegetable brush. Scrubbing too vigorously removes the skin, which is part of the appeal of red potatoes.
Cut into 1/2 to 3/4 inch wedges. Dry with paper towels and set aside.
Pour the olive oil into a large bowl and add the potatoes; stir to evenly coat the wedges.
Sprinkle with the seasoning, and stir well.
Pour the melted butter into the bottom of the crock pot, and add the potato mixture.
Ste the crock pot on low, and allow to roast for 4-5 hours until fork tender.
In a large frying pan, fry bacon until crisp; remove from pan. Crumble and reserve.
Saute onion, celery, and green pepper in bacon grease until tender.
Add rice, tomatoes, crumbled bacon, and seasonings.
Cook on top of stove for 10 minutes.
Pour into large, greased casserole dish, cover tightly, and bake at 350* for 1 hour.
Large pot of boiled salt water (let simmer).<
Empty cans of chicken broth in pot.
Bring broth to boil; add beans, chicken, chili peppers, Liquid Smoke, paprika and oregano.
Cover and simmer 5 to 10 minutes. Add avocado slices.
Mound rice and chunks of cheese in soup bowls.
Ladle in hot soup.
Serves 6.
when you add the wet ingredients the mixture will shrink down
ps of tenderloin to make 11-inch long cylinders. Sear the tenderloins
Spread the bread lightly with a little softened butter.
Place 1/4 ripe avocado (it has to be ripe, otherwise it'll be bitter and revolting) and a squeeze of lemon juice in a small bowl and mush with a fork until smooth and creamy. Spread this on to one of the slices of bread.
Slice the chicken and place on top of the avocado. Add the prosciutto (remove the visible fat), and a couple of leafy stems of watercress. Finally add the tomato.
Top with the second slice of bread and tuck in!
Slice the loaf in half lengthwise. Hollow out the bread and drizzle with the olive oil to lightly moisten both pieces.
Layer in the remaining ingredients, and wrap in paper or plastic and press the sandwich for an hour.
To serve, slice the sandwich on an angle into small or large individual sandwiches.
sh covered with foil. Cover the patties with foil after done
inches of water. Bring