Fried Spam

I’m not kidding. I had this with fried potatoes and green beans for supper as a kid. As a camper meal this was a supper saver many times.

1 can Spam
2 eggs
1 pkg saltine crackers
Salt
Pepper
Oil – to fry

Crush saltine crackers until very fine add salt and pepper, mix well. Beat eggs until foamy
Slice spam into slices. Dip in egg and roll in crackers.

Heat oil in skillet to medium high add the dipped spam and fry until golden brown (3 minutes)
reduce head a touch turn and fry second side.

Pollock Dish

My Aunt MaryLou Fringer made this for my daddy when I was about 12 and it became one of his all time favorites. He loved this dish with fresh biscuits. Use a cast iron skillet if you have one.

2 lb Hamburger
1 sm Onion – chopped
1 can Whole Kernel Corn (drained)
2 cans Vegetable Soup
2 cans Tomato Soup
1 C Cooked Barley
Salt
Pepper
Chili Powder (to taste or Sriracha hot Sauce)

Preheat oven to 375º
In a large skillet brown hamburger and onions – drain any fat. Add all remaining ingredients, mix completely. Bake for 1 hour.

Antelope Wat (stew)

Ethiopia – Antelope Stewed in Red Pepper Sauce

2 lb. lean boneless Antelope (elk, deer, beef), cut into 1″ pieces
2 Onions, finely chopped
1/3 C Niter Kebbeh (Spiced Butter)
2 cloves Garlic, minced
1 tsp finely chopped Ginger Root
1/4 tsp ground Fenugreek
1/8 tsp ground Cloves
1/8 tsp ground Allspice
1/8 tsp ground Nutmeg
3 T Paprika
2 T Red Pepper Paste (aka Spice Paste, Berbere)
2/3 C dry Red Wine
1/2 C Water
8 oz Tomato Sauce
Juice of 1 Lemon – retain lemon to add to stew
2 tsp Salt
Black Pepper
4 Boiled Eggs

In a large stewpot, cook the onions over moderate heat for about 5 minutes, or until they are soft and dry. Do not let brown or burn.

Stir in the niter kebbeh. When it heats up, add the garlic, ginger, fenugreek, cloves, allspice, and nutmeg. Stir well. Add the paprika and berbere, and stir for 3 minutes. Add the wine, water, tomato sauce, and salt, and bring the mixture to a boil. Add the meat and turn the pieces around in the sauce to coat. Cover the pot and simmer the beef for about 1 hour over low heat. Season with black pepper.
4 hard-boiled eggs

Salt and Pepper antelope piece
In a heavy cast iron skillet or enamel stewpot, dry cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Place antelope pieces into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a water if liquid cooks down) **Here’s when you can a diced carrot, potato, and/or Bell Pepper to add more veggie base, you might need to adjust liquid)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the meat has cooked, add the eggs and turn them gently in the sauce. Cover and cook the Lope Wat for 15 more minutes. Add pepper to taste.

Serves with Green and yellow peas, spicy lentils, cooked greens, stewed carrots, fit fit salad, and flat bread (injera if you can find it)

Chicken Dora Wat

Ethiopia – Chicken Stewed in Red Pepper Paste (Doro Wat)

One 2-1/2 lb. chicken,cut into 8 serving pieces
2 tablespoons fresh lemon juice (keep lemon aside)
2 teaspoons salt
2 onions, finely chopped
1/4 cup Niter Kebbeh (Spiced Butter or clarified butter)
3 cloves garlic, minced
1 teaspoon finely chopped ginger root
1/4 teaspoon ground fenugreek
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
1/4 cup Red Pepper Paste (aka Spice Paste, Berbere)
2 tablespoons paprika
1/4 cup dry red wine
3/4 cup water
4 hard-boiled eggs
Freshly ground black pepper

Rinse and dry the chicken pieces. Rub them with lemon juice and salt. Let sit at room temperature for 30 minutes.

In a heavy enamel stewpot, cook the onions over moderate heat for about 5 minutes. Do not let brown or burn (This dry fry method releases a slightly smokey flavor). Stir in the butter (niter kebbeh). Then add the garlic and spices. Stir well. Add the berbere and paprika, and sauté for 3-4 minutes. Pour in the wine and water and bring to a boil. Cook briskly, uncovered, for about 5 minutes.

Pat the chicken dry and drop it into the simmering sauce, turning the pieces about until coated on all sides and the lemon you squeezed. Reduce the heat, cover, and simmer for 30-45 minutes. (It’s a stew you can let it cook up a bit, adding a little chicken broth if liquid cooks down)

Meanwhile, piece the hard-boiled eggs with the tines of a fork, piercing approximately 1/4″ into the egg all over the surface. After the chicken has cooked, add the eggs and turn them gently in the sauce. Cover and cook the doro wat for 15 more minutes. Add pepper to taste.

Philly Meat Sub

1 – 1 1/2 lb lean Roast – If am lucky enough to have antelope but a small beef roast will work
2 14 oz can Beef Broth – You need enough to cover meat
1 lrg Green Bell Pepper – sliced thin strips
1 lrg Onion – sliced
1 C Mushrooms – washed and sliced
2 T Butter
Shredded or sliced Mozzarella Cheese
Italian Bread – 8 inch section for each serving

Spice Blend:
1/4 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Powder
1/2 tsp Onion Salt
1 T Italian Seasoning
1/4 tsp Hot Pepper Flakes
1/2 tsp Oregano

Rub meat with 1/2 of spice blend and in a skillet heat small amount of oil to brown meat. Brown meat on medium/high until a deep brown on all sides. Remove and set aside. Deglaze skillet with a small amount of broth and add back to broth.

Heat broth with remaining spice blend, add brown meat and heat to a gentle simmer.
Simmer until meat is tender 1 – 1 1/2 hrs. Remove and slice meat into thin shaved slices and return to broth. Keep warm and keep all broth for dipping.

In butter, saute onions, green peppers and mushrooms until mushrooms reduce to half and onions are clear. Keep warm.

Split and toast Italian bread, add meat, vegetables and cheese.
A good accompaniment is a small bowl of broth for dipping.

Great served with my canned Pickled Vegetables and homemade French Fries or/and Onion Ring.

Salmon Soup

This is a chowder style soup using milk base. You can adjust this recipe to fit you taste. But use this base and then add corn, cooked diced potatoes, or a savory herb.

1 can Canned Salmon (clean and deboned)
1/4 C Celery (1 rib) – fine chop
1/4 C Onion – fine chop
1/4 C Green Bell Pepper – fine chop
1/8 C Carrot – Shredded
1/4 tsp Garlic – grated
4 C Milk
Salt
Pepper
2 T cornstarch for thicken (if needed)

Saute vegetable, salt, pepper in a small amount of oil in sauce pan until onion are beginning to look clear.
Add milk and salmon, bring to gentle boil and reduce to simmer for 10 minutes. If you prefer a thicker soup, mix cornstarch with small amount of water and add to soup until desired thickness.

Salmon Patties

This on one of Dad’s favorites.

1 can canned salmon – clean from skin and bones
1/3 C fresh Celery – chopped fine
1/3 C Bell Pepper – chopped fine
1/3 C Yellow Onions – chopped fine
1/2 tsp Garlic – grated
2/3 C Saltine Crackers – crushed fine
1 Egg – beaten
1/4 tsp Hot Sauce – Sriracha
1 T Worcestershire Sauce
1/2 tsp Parsley Flakes
1/4 tsp Black Pepper
1/2 tsp salt
Lemon wedges
Oil for frying

Mix all ingredients together (except oil) and blend throughly. If you let it set up for half an hour they retain their shape better.

Heat skillet to medium high with enough oil for frying. Make Patties and place in hot oil, fry patties until golden brown. About 10 minutes, turning when needed.

Bacon Wrapped Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 – 1 1/2 lb Extra Large Shrimp (cleaned, shelled, deveined)
1 pkg Bacon
1 Jalapeno – sliced into thin strips lengthwise
Cheese 1/8 inch thick 2 inch long

Prepare each shrimp by placing a small slice of jalapeno and cheese in the middle, wrap each with a half of piece of bacon (or enough to cover shrimp) and secure with a toothpick. These can be made up in advanced and stored in frig for 1 day.

Heat charcoal or gas grill to 350 and grill shrimp until bacon is cooked.
or
Arrange on a broiler rack. Broil bacon wrapped shrimp, turning occasionally, 3 to 4 inches from heat for about 8 to 10 minutes, until bacon is crisp and browned.

Serve with a Chipotle Sauce

Boiled Spicy Shrimp

Shrimp count per size * Extra Large 26-30, Large 31-35, Medium Large 36-40
Figure 6 lrg or 8 med/lrg shrimp per guest

1 lb Shrimp – (I leave the shells on for flavor) Just have extra napkins ready.
2 qrts Water
1 Lemon – sliced
2 tsp Creole Seasoning
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Salt
1/4 tsp Hot Chili Flakes – (can be omitted)
1 tsp Black Peppercorns
2 Bay Leaves
1 tsp Worcestershire Sauce
1/2 tsp Sriracha Sauce – if you like spicy

Heat water in a large stick pot, add all other ingredients except shrimp and boil to bring the flavor together about 5 minutes. Add shrimp, reduce heat and simmer until shrimp turn pink in color, about 5 minutes. Do Not overcook, they might get tough. Immediately remove shrimp and cool in refrigerator. I like the spices to remain on my shrimp so I don’t ice water cool them.

Serve with your favorite hot or cocktail sauce.

Fried Spicy Crab

2 medium size crabs or 4 king crab legs per person (You can also use 8 lrg shrimp with shells on per person)
1/2 C Peanut Oil
2 tsp grated fresh Ginger
3 cloves Garlic, finely chopped
2 T Green Onions (use green ends)
3 fresh Red Chilies, seeded and chopped
1/4 C Tomato Sauce
1/4 C Chili Sauce
1 T Sugar
1 T Soy

Fry crabs in peanut oil, use sections that will fit in your wok. Turning them so all sides change color. Remove and set aside.
Turn heat to low, fry garlic, ginger, green onions and red chilies stirring constantly until cooked (not browned) Add tomato sauce, sugar and soy sauce, bring to boil
Return crab to wok and coat each piece with sauce and allow to simmer in sauce for 3 minutes, adding a little water if sauce reduces too much.

Serve with rice and steamed green vegetables

BBQ New Orleans Shrimp

This has nothing to do with the grill or bbq sauce. But it is awesome. Just don’t eat it everyday although you will crave it!! Enjoy this one.

2-2 1/2 lbs. Jumbo Shrimp, unpeeled (20) shrimp to a pound), split and deveined
3 stick Butter — REALLY — Don’t whine just use it. It’s a treat
1 T Creole seasoning (or to taste)
1 T ground Black Pepper
1 tsp of Salt
1 1/2 tsp cayenne pepper (half amount for less spicy)
1/4 tsp of ground Rosemary
1/4 C good beer
1/4 C Worcestershire sauce
1 T fresh squeezed lemon juice
1/4 C Green Onions or Yellow Onion, very finely minced
1 Lemon, sliced
5 cloves of crushed Garlic
1 T chopped parsley
Tabasco or Sriracha (to taste)

Preheat oven to 400º. Melt butter/margarine with oil in skillet (prefer cast iron ). Add remaining ingredients except shrimp. Mix and simmer 5 minutes. Place shrimp gently stirring well, don’t bruise shrimp up. Cook at 400º for 15-20 minutes, turning once.

Serve: Hot Soppin Bread (French bread works well)

Lemongrass Chicken

2 Lbs Boneless Chicken (can be skewered or flat grilled)
1/2 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Oil
1/4 C Fish Sauce
1/4 C Oyster Sauce
2 T Brown Sugar
1 T Curry Powder
6 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Flatten or Slice chicken in very thin slices (for ease in turning on grill use skewers)
Coat each slice of chicken with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
1 Tomato (sliced)
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 C Peanuts (finely chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles or rice (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)

Lemongrass Pork

This is Lindsey’s favorite and a pleaser at any dinner party !!
Given to me by a Vietnamese Chef in 1989

2 1/2 – 3 Lbs Boneless Pork Roast (Slightly freeze for easy slicing)
1 C Lemongrass – Fresh (not dried) (fine grate/chop – Food processor works great)
1/4 C Honey
1/4 C Oil
1/3 C Fish Sauce
1/4 C Oyster Sauce
1/3 C Sugar
12 Cloves Garlic – Really! (fine grate)

Combine all ingredients (except meat) and mix well
Slice pork roast in very thin slices
Coat each slice of meat with mixture and marinate for 4 hours or overnight

Grill marinated meat on charcoal or gas grill until lightly crisp

Serve with:
1 Cucumber (sliced thin or shredded)
2 Carrots (shredded)
2 C Bean Sprouts
3 Green Onions (finely chopped, use greens too)
1 Jalapeno (if you like it hot, chopped fine)
1 Tomato (sliced)
1 C Peanuts (fine chopped)
Leaf lettuce (whole leaves for wraps)
Mint sprigs
Lime wedges
Sriracha hot sauce (to taste)

Sauce: (Adjust to personal taste, make individual portion per guest)
1 T Fish Sauce
2 T water
Juice of 1/2 Lime
1/2 tsp sugar
Squirt (or not) of Sriracha hot sauce

To make noodle bowls: Use cooked rice noodles (package instructions)
To make wraps: Use rice papers (soak in warm water until pliable) and roll it up

Dessert suggestion: Sticky Black Rice Pudding (see desserts)

Best Ribs – Ever

2 1/2 – 3 Lbs Pork Ribs (Back, spare, or country)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Black Pepper
1/4 tsp Hot Pepper Flakes
1/2 tsp Montreal Steak Seasoning
1/4 tsp Course Salt
1/4 C Light soy
6 oz favorite beer (so you can drink the rest)

Heat oven to 320º. Combine all dry spices.
Rubs ribs with dried spice blend (marinate for as long as possible, ok to use right away)
place ribs in oven safe pans, add light soy and beer, cover and slow
cook 2-3 hours or until super tender. Finish on hot bar-b-que gas or charcoal.
Serve with GMa Mary’s B-Q Sauce (see sauces) — Enjoy — perfect everytime.

Pork-Pot-Orange

5-6 Pork Chops 1 inch thick
3 Oranges – Zested (keep zest and it set aside), cut into 1/4 inch slices
2 Large white or yellow onions, cut into 1/4 inch slices
2 Large sweet potatoes/yams or 3 large white potatoes, cut into 1/4 inch slices
2 1/2 C Orange Juice (if using frozen concentrated juice. make it strong)
1/3 C Lemon Juice
1 C packed Brown Sugar
Salt
Pepper

Generously salt and pepper Pork Chops (the more pepper the better- does something
yummy with the onions and oranges)
Heat large skillet on medium high heat with 3 T oil or fat from one chop.
Brown chop on both sides, drain fat from skillet.
Mix orange zest, orange juice, lemon juice, brown sugar, set aside
In the large skillet, top each browned pork chop with an onion slice and pour above
mixture on top. Reduce heat to medium low and simmer covered for 30 minutes.
Remove from heat. Gently lift or remove chops and place potatoes on bottom of skillet.
Adjust or replace chops and top with an orange slice. Return to medium low heat and
simmer covered 45 additional minutes. Chops should be tender, onions caramalized, and
oranges juices. Serve family style out of the skillet or arrange on a platter keeping
the sweet gravy sauce. (If sauce is thin, mix T corn starch with 2 T water into a slurry,
add to gravy and gently boil until thickened.) Great left over lunch, if there is any left.

Serve with your favorite green garden salad
Dessert suggestion: Apple Crumb (see desserts)

Coconut Shrimp

This is written for an appetizer but can be increased for a main course, add additional 1/2 pound large shrimp.

1 lb Large Raw Shrimp ( I use large size 20-30 count per pound), clean, peel and devein shrimp.
1 1/4 C Shredded Coconut
1/2 C White Flour
1/4 tps Salt
3 Eggs
3 C Frying Oil
Sauce:
1 C Plain Yogurt
1 1/2 T Curry Powder
1 tsp Sugar

Heat oil to 350 degrees in deep fryer or large pot.
Mix flour and salt, set aside. Beat eggs until foamy.
Place cleaned shrimp in egg, then four, egg again then coconut. (Important to double egg for crispyness). Place in hot fryer and fry until golden and crispy brown. Drain on a paper towel.

Mix yogurt sauce and serve with hot shrimp.

Bourbon Pork Chops

The secret of this recipe is the sauce.

5-6 Pork Chops – 1 inch thick
Salt
Pepper
1 C Molasses (I prefer Brer Rabbit brand)
1 C Bourbon (Jim Beam)
1 C Heavy Cream (do not use half/half)

Sauce: Heat the molasses and bourbon is medium size pan (mixture will bubble up when stirred and can make quite a mess if you use a small pan.)
Heat Molasses and Bourbon to a gentle boil, reduce heat and continue a very gentle boil stirring often until reduced to 1 cup. Add heavy cream, bring to a gentle boil and again reduce to 1 – 1 1/4 cup glossy smooth sauce. Keep warm, but be careful not to let it go to sugar by overcooking it.

Generously salt and pepper Pork Chops
Heat charcoal high or gas grill to 350 and grill chops.

Serve grilled chops with a generous helping of Bourbon Sauce, baked potatoes, corn
and a fresh salad.