OTE: You should use Red Mullet (whole fish for this recipe.
Wrap dressed mullet in leaves.
Roll in soft clay.
Bake in open fire or glowing coals.
When the clay is burned hard, break with a hammer and open carefully.
The mullet skin will adhere to the leaves and the fish may be removed intact.
Clean mullet and debone.
Put in pint jars and sprinkle 1 teaspoon of salt on top of fish.
Seal the jars and place in a pressure cooker.
Get the pressure to ten pounds and cook for 90 minutes.
A good substitute for salmon in any recipe.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
Combine egg and
milk
and
beat
well.
Dip
mullet in batter and roll in bread crumbs.
Place on greased baking pan, skin side down.
Pour
cooking
oil over mullet.
Bake at 450\u00b0 for 15 to 20 minutes or until brown.
Clean and fillet fresh mullet.
Sprinkle with salt and pepper. Put cornmeal in brown paper sack.
Add fresh mullet fillets. Shake vigorously to coat fillets.
Put peanut oil in a heavy iron skillet to a depth of approximately 1-inch.
(Oil should be heated to 450\u00b0.)
Fry each fillet until golden brown.
Sprinkle the lemon juice over the fish. Season with salt and freshly ground black pepper, then dredge in the flour.
Blanch the leeks in salted boiling water for 4 mins. Drain.
Heat 2 tbsp olive oil in a large frying pan, add the fish and cook, turning occasionally, for 12 mins, or until cooked through. Remove from the pan.
Meanwhile, heat the remaining oil in another pan, saute the leeks for 2-3 mins. Season to taste with salt and freshly ground black pepper. Serve with the red mullet, sliced olives, and caper berries.
Break fish into bite sized portions and set aside.
Mash peas lightly, just until they are broken.
Combine peas, onion, pepper, garlic, pepper sauce, salt and vinegar in a saucepan and cook over medium heat for 10 minutes.
Reduce heat to low, add mullet and cook until heated through.
Serve immediately.
Serves 6.
Make a brine of water and salt.
Soak fillets 1 hour; drain. Pack mullet to lower neckband of quart jars.
Add no water, but pack fish firmly in jar.
Add Zatarain's Creole seasoning to each quart.
Process 100 minutes at 10 pound pressure.
he dumpling dough for this recipe.
Preparing the Dumplings and
Baked Beets: Preheat oven to 400\
Brown pork sausage and remove from pan. When cooled, break into smaller bits.
Brown bacon and remove from pan.
Saute onion and green pepper in bacon grease and remove from pan.
Mix all ingredients into a large baking dish and bake at 325\u00b0 for 1 hour, or simmer on stove top in large pot for 30 minutes if you don't have time to do them in the oven.
This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.
ery delicate.
Sauce with Recipe #rz.279041 and serve, Garnish
ooking times because with this recipe I never measure exact amount
make sure temperature of the baked beans reaches 160\u00b0 ) or
until delicately browned.
The recipe also says you can also
Combine first four ingredients in a large saucepan; cook about 30 minutes, or until vegetables are soft.
Add the tomatoes and rub through a strainer (or whirl in the blender) and return to the saucepan.
Melt the butter in a small saute pan and add the flour; cook until a very light golden color.
Slowly add the roux to the pureed vegetables.
Season to taste with salt and pepper.
Heat to the boiling point and serve while hot.
For Vegetarian use the water and a Vegetarian baked beans.
ans pork and beans or baked beans.
Stir beans into
Bake Homestead Yellow Cornbread (see recipe in this cookbook), crumble when cool in a 2-quart bowl.
Lightly brown onions and celery in margarine or butter.
Add eggs, pepper and poultry seasoning to the crumbled cornbread.
Add the onions and celery. Add chicken or turkey stock.
Stir and pour into a well-greased pan (6 or 8-inch square).
Bake at 350\u00b0 for 30 minutes or browned to your liking.
r until done. (Note: This recipe uses baking sized potatoes so