Well, I'm sittin here at work. Forgot my wallet at home & didn't bring a lunch today. I'm HUNRY to say the least. Hunger got me thinkin of some of my favorite recipes. I'll post a few and hopefully this thread grows to a Big Cook Book!
Grilled Bacon Wrapped Prawns and 2 different Dipping/Basting Sauces:
Really simple...
Ingredients:
1: as many prawns as you think you and your guests can eat
2: Half a bacon strip for each of the prawns
3: bamboo skewers
Cover your skewers with water & soak them overnight in the fridge, wrap a half a bacon strip around a prawn & slide it onto a skewer then repeat.
Grill on Medium Heat. I usually use wood or charcoal, but I guess propane is OK.
I also have 2 different sauces for basting & dipping
Sauce 1 Ingredients:
Ketchup
Sweet Chili Sauce (or Mae Ploy found in the asian food sections at the market)
Louisiana Hot Sauce
Fresh Chives
GOOD Chilipowder
Onion Powder
Mix 1/3 cup of sweet chili sauce with 1/4 cup of ketchup, add 2 teaspoons of Louisiana Hot sauce, 1 table spoon finely minced chives and 1 teaspoon chili powder and 1/2 tablespoon of onion powder. No need to boil it down or anything. Just use as a Marinade, grilling or dipping sauce.
Sauce 2 Ingredients:
Creamy Peanut Butter
Unsalted Butter
Honey
Crushed Peanuts
Onion Powder
Minced Garlic
Salt & pepper
melt 4 tablespoons of unsalted butter in a small sauce pan, add 6-7 tablespoons of peanut butter and mix/heat well until the consistency of Elmers White Glue ( ), add 2 table spoons honey, 2-3 tablespoons crushed peanuts, 1/2 teaspoon onion powder and 1/4 teaspoon minced garlic. Salt & pepper to taste . Use as a marinade, grilling or dipping sauce. Also really good with pork or duck!
FOIL WRAPPED TROUT:
Take a good sized Trout. Gutted & Headless & put it on a piece of aluminum foil. Enough foil to cover the fish & then some. Butter the foil & place the fish in the center,In the Gut Cavity, Add the juice of 1/4 of a lemon & drop the wedge in the foil along with the fish, 1 small sprig of rosemary, a teaspoon of each chopped almonds (sprinkled in & around the fish) & finely chopped vidalia onion, pinch of powdered cayenne, 2 minced garlic cloves & salt + pepper to taste.
Bundle it all up with a very small opening at the top for steam to escape and put it in a 350 degree oven for about 20-25 minutes or so. You could also put it on the grill.
BEACH BONFIRE CLAM BAKE:
Take 2 pieces of 12"x12" Aluminum Foil, in the center drop in 2-3 Clams, 2-3 Mussels, 5-6 Unpeeled Shrimp, squeeze a lemon wedge & drop it in, pinch of salt, dash of pepper, 2 whole cloves garlic, 1-2 strips of GOOD bacon, 1 sprig of rosemary, pinch of thyme and 4-5 shots of tabasco. Bundle it all up nice & tight with a small steam vent at the top and drop it on hot coals raked from the fire. Cook for about 15-20 minutes or until the mollusks have opened. Enjoy!
HAM CHOWDER (Not my recipe, but still GOOD!)
Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots." INGREDIENTS:
8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 1/2 cups heavy cream
DIRECTIONS:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
2 Different Squirrel Recipes:
APRICOT SQUIRREL:
Adjust the ingredients for the number if squirrels:
one squirrel cut in pieces
1/2 cup Russian salad dressing
1/2 cup Apricot preserves
1/4 cup diced onions
one teaspoon hot sauce
Crock pot for 8 hours low heat
(probably much less time on high heat)
HOT TUB SQUIRREL:
Two Squirrels
One can cream of mushroom soup
One stalk of celery, diced
Sliced onion
1/2 can of water
Let it simmer all day on Medium High heat in the Crock Pot or until the Meat falls off the bone.
And Finally, a mixed drink for those that like the FuFu stuff:
This is called a KWAELUDE:
Ingredients:
clear rum of choice (bicarde)
gin of choice
southern comfort 100proof
everclear
sugar
grenadine
OJ
sprite
blender
ice
mixing instructions
In the blender add:
handfull of ice ....(just enough to make really cold)
2oz(shots) rum
2oz gin
2oz SO CO
1oz everclear ....(or 2 if you really want a kick)
1 cup sugar (or more if you like it sweeter)
6oz sprite.... just about half a can doesn't have to be exact
then fill the rest with your favorite OJ.. pulpless is a must, the sweeter the better
splash with grenadine and can add cherry juice also
blend until ice is nearly gone and serve..
This is a "Creeper" drink... Sneaks up on ya REAL fast!
