Turtle BBQ Steak

3 lbs. turtle steak
6 limes
¼ cup of olive oil
½ teaspoon garlic powder
clove of garlic
dash of white pepper
salt and pepper to taste


Instructions:Clean and rinse the turtle well. Cut into steaks ½ to ¾-inch in thickness. Squeeze the lime juice into a 9-12" baking dish. Rub the cut lime into the steak, "you should get the oil of the peel into the steak". Rub the steaks with cut garlic clove, lightly sprinkle with salt and place them into the lime juice, refridgerate for 1 hour.

Remove from lime juice, brush with lots of olive oil, sprinkle with white pepper and garlic powder, add more salt if necessary. BBQ over hot coals until the steaks are tender.

A fresh green salad, corn fritters or hush puppies along with some herb rice are excellent compliments for BBQ turtle. ENJOY!!!

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Venison Sausage

5 lb. hamburger or venison mixed with beef tallow
6 tsp. curing salt (or pickling salt)
2.5 tsp. mustard seed
2.5 tsp. coarse ground pepper
2.5 tsp. garlic salt (3 cloves of garlic chopped can also be used)
1 tsp. hickory smoke salt (Some liquid smoke may be used)
Instructions:First day: Mix in a large bowl, cover and refrigerate.

Second day: Mix again and refrigerate.

Third day: Leave in refrigerator and do not stir.

Fourth day: Form into 5 rolls. Place on broiler pan and rack. Place on lower rack of oven. Bake 8 hours at 160 - 170 degrees. Turn occasionally.

Refrigerate or keep in freezer.

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Antelope Ginger Straps

2lb. Shoulder straps, cut 1/2" wide and 3" long
12 Gingersnaps
1/4 cup Olive oil
1 can Onion soup, condensed
2/3 cup Water
1/3 cup Cider Vinegar
Salt and pepper to taste

Instructions:Finely crush the ginger snaps and place them in a bag. Add antelope to the bag and shake to coat evenly. Heat the olive oil in a skillet and brown antelope on both sides.

Add onion soup, water, and vinegar. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the rest of the crushed gingersnaps from the bag and simmer a couple more minutes.

Yield: Serves Four

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Bear Stew

2lbs. bear meat, cubed to 1 inch
2 tablespoons flour
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce
1 tablespoon olive oil
1/2 teaspoon season salt
5 celery stalks, sliced
1lb carrots, sliced
5 large potatoes, peeled & sliced in chunks
1 onion, sliced
1 can tomato soup condensed

Instructions:Lightly season meat with salt and pepper, coat with flour. Heat olive oil in a skillet, add meat and brown. Place the meat in a dutch oven and cover with water. Add season salt and bring to a boil, cover and simmer for two hours.

Add vegetables and more water if needed, simmer for one hour. Add Worcestershire sauce, soy sauce, soup, salt, and pepper, simmer for 15 minutes. Remove heat and let it sit for 30 minutes. Ready to serve.

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Honey Roast Pheasant

1 pheasant
¾ cup honey
½ cup creamy peanut butter
2 tablespoons cider vinegar
2 tablespoons soy sauce
½ teaspoon msg.-optional


Instructions:Combine all ingredients but the pheasant in a medium saucepan. Cook over low heat until peanut butter is melted, stirring frequently.

Place the pheasant in a roasting pan. Pour the sauce over the bird, cover and place into the refrigerator overnight.

Bake at 350 degrees for 1 hour, basting frequently with the drippings.

This recipe goes well with fresh vegetables, mash potatoes, gravy, and macaroni and cheese.

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Fruit Duck Breast

5 Half Breasts of Duck, Boned
1/4 Cup Mushroom Caps
1 Tablespoon Vegetable Oil
1/4 Cup Orange Juice
2 Tablespoon Grated Orange Peel
1/2 Cup Can Peaches, Pureed
1/2 Cup Can Pineapple, Pureed
1/3 Cup Whipping Cream
1 Teaspoon Bacon Drippings
2 Tablespoon Butter
1/2 Teaspoon Chopped Fresh Garlic
1 Teaspoon Tomato Paste
1 Cup Chicken Broth
1 Tablespoon Clover Honey

Instructions:In a large cast iron skillet, heat oil, add 1 tablespoon butter and bacon drippings. When the oil is hot, add mushrooms and sauté for about two minutes. Remove and set aside. Add garlic, brown duck breasts on both sides, remove and set aside. Add remaining butter and reduce heat to simmer. When the butter is melted add orange rind, tomato paste, chicken broth, orange juice, and honey. Stir over moderate heat until mixture comes to a boil. Add pineapple and peach, bring back to a boil. Place breasts in a large pot and coat with sauce.Cook over low heat about 20 minutes. Arrange breasts on heat-proof serving platter. Whisk whipped cream into sauce and add mushrooms. Spoon sauce over breasts and place in the broiler. Brown lightly and serve.

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BBQ Dove

Ingredients:
8 Birds of your choice
1-pound fresh bacon
½ cup Italian salad dressing
1 tablespoon paprika
1 teaspoon ground sage
½ teaspoon garlic powder
Salt and pepper


Instructions:Marinate birds in Italian salad dressing overnight. Pat dry, season with paprika, ground sage, garlic powder, salt and pepper to taste. Wrap each bird with bacon slices. If you use more than one slice of bacon to cover the bird match the seams on the same side. Place the birds on a medium-hot grill, bacon seam side down. Cover and grill for 15 minutes. Turn and grill another 15 minutes. Test the bird with a fork, if it is not tender cook an additional 15 minutes.

Baked beans, stuffing, fresh vegetables, and bread of your choice would be an excellent complement for this entree. After your birds are done throw the bacon into your pot of baked beans for excellent seasoning. This recipe also works very well with Cornish game hens.

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Sour Quail

10 quail breasts, skinned
1 cup flour
1 pint sour cream
½ lb. butter
½ teaspoon garlic powder
salt and pepper to taste

Instructions:Season birds with salt, pepper and garlic powder. Lightly flour the quail breasts. Heat butter, fry birds over medium flame until lightly browned.

Pour about 3 tablespoons of butter from the pan into a glass baking dish, add a single layer of quail, breast up. Lightly sprinkle the top with flour. Evenly spread the sour cream over the top of the birds. Cover and bake at 350 degrees for approximately 35 minutes.

This recipe may seem a little odd but for some reason the sour cream really brings out the best flavor of quail. This same recipe used with pheasant is equally as tasty.

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Barbecued Smoked Wild Turkey

INGEDIENTS
Bird (wild, domestic or peafowl):
About 10 - 12 pounds, whole
(If it's a wild turkey, it might weigh 15-20 lbs. Just double the ingredients)

Liquid to be injected into the bird:
1/2 teaspoon cayenne
1/2 cup garlic-flavored oil
4 ounces of beer

Paste to be massaged into the bird:
3-4 garlic cloves
1 Tablespoon salt
1 Tablespoon coarse pepper
Pinch of cayenne
1 Tablespoon garlic-flavored oil

Ingredients for basting:
2 cups chicken stock
1 cup water
8 ounces beer
1/4 cup oil; olive oil, canola or corn oil

Instructions:The night before, combine the injection ingredients in a bowl, and suck up into a kitchen syringe. Inject the ingredients deeply into the turkey in numerous places, but mostly into the breast meat. This works especially well for wild birds because it adds internal moisture. It will not make the meat greasy.

To make your own garlic-flavored oil, mince one bulb of garlic, place it in a jar, add enough oil to cover it by a couple of inches. Put a lid on the jar, and refrigerate for at least 24 hours before using.

Combine the paste ingredients until it becomes of a paste consistency. Add the oil after grinding the other ingredients with a mortar and pestle or by some other means. Mix well.

Rub the paste under the skin of the turkey carefully. Rub the paste also inside the cavity. Cover the bird in plastic and place in refrigerator.

The next morning, take the turkey out of the refrigerator and let it sit at room temperature for an hour to an hour and a half before barbecuing. Get the smoker ready. Bring the temperature up to 200 - 230 degrees F.

Wrap the bird in wet cheesecloth and secure the ends.

Place your turkey breast-side down in the smoker and cook for 1 1/4 to 1 1/2 hours per pound. The internal temperature should reach 180 degrees F. Re-wet the cheesecloth periodically. It must stay wet.

After the bird cooks from six to ten hours, depending on its size and internal temperature, cut off the cheesecloth and discard.

After the cheesecloth is removed, you can baste the turkey while it finishes its cooking, if your smoking method allows you to baste while the bird remains in the smoker. Combine the basting ingredients and warm up the mixture on low heat, or in a microwave briefly. Baste every half hour if you can.

When your turkey, or other-type bird is done, remove it from the smoker, and let it sit for 15 minutes to a half hour before slicing.

Serve with your favorite store-bought or home-made barbecue sauce!

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RattleSnake (Sauted)

rattlesnake
sour orange juice or mix of orange and lemon juice
pepper corns
dash of nutmeg
salt
pepper
beaten egg
dry bread crumbs
butter for frying

Instructions:Remove head, skin and entrails.
Cut into 2 inch long pieces.
Marinate for 3 hours in a mixture of the orange juice, peppercorns and nutmeg.
Drain , wipe dry.
Season with salt and pepper.
Dip in beaten egg.
Roll in dry bread crumbs.
Fry in butter.
Serve hot.

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Barbecued Venison and Beans

1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can Great Northern beans, rinsed and drained
2 medium green bell peppers, chopped
2 large onions, chopped
1 to 3 pounds Venison stew meat
1-1/2 cups (350 ml) bottled barbecue sauce
6 French rolls, halved

Instructions:In crock pot, combine kidney beans, pinto beans, Great Northern beans, green peppers, and onions.
Top with Venison.
Pour 1 cup (225 ml) barbecue sauce over all.
Do not mix.
Cover and cook on high-heat setting 1 hour.
Reduce heat setting to low and cook, covered 5 hours.
Remove cover and stir in remaining 1/2 cup (125 ml) barbecue sauce.
Cook uncovered 1/2 to 1 hour longer.
Serve over split French rolls.

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Venison Casserole

2 lbs (.9 kg) ground venison
8 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 medium onion (chopped)
1 tsp (5 ml). garlic Powder or crushed garlic (optional)
1 package Chili seasoning
2 boxes of Jiffy cornbread mix

Instructions:In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings.
Brown ground venison and onions in drippings.
Add the tomato soup, and chili seasoning.
Let simmer for about ten minutes.
After simmering, layer the ground venison in a 9 inch by 14 inch baking dish.
Layer in the corn.
Layer in the bacon strips, or crush bacon and spread on top of corn.
Mix corn bread batter (a little runny), and spread on top of other ingredients.
Bake at 350 degrees (175 C.) until corn bread mix is golden brown.

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Southern Fried Venison

Serves/Makes:1+

Ingredients
flour
salt
pepper
Parkay margarine
any cut from the venison

Instructions:Cut meat into 1/2 thick steaks (if using ground meat shape in to 1/2 in thick patties).
Dredge in flour salt and pepper.
In a cast iron skillet (it is very important that you use a cast iron skillet to get rid of the game taste) melt lots of Parkay into pan, add meat.
Cook about ten minutes on each side turning only once.

Comments
I have been eating venison for many years, and this is the easiest and best way for taste. Even the kids love it prepared this way.

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Hearty Brunch Potatoes

7 medium potatoes, peeled and cut into 1-2/-in. cubes.
1/2 cup (125 ml) chopped green pepper
1/2 cup (125 ml) sweet red pepper
1/2 cup (125 ml) fresh or frozen corn
1 small onion, chopped
1 or more garlic cloves, minced
1/2 lb (.2 kg). low-fat smoked turkey sausage links
2 tbsp (30 ml) olive or vegetable oil
1/4 tsp (1 ml). pepper
Instructions:Place potatoes in a saucepan and cover with water.
Bring to a boil; reduce heat.
Cook, uncovered, just until tender, about 10 minutes.
Meanwhile, in a skillet coated with nonstick cooking spray, saute next 5 ingredients until tender.
Cut sausage into small chunks; add to vegetable mixture.
Cook, uncovered, for 6-8 minutes or until heated through.
Drain potatoes; add to vegetable mixture.
Add oil and pepper; mix well.
Transfer to an ungreased 13 inch x 9 inch x 2 inch baking dish.
Bake, uncovered, at 350 degrees (175 C.) for 35 minutes or until heated through.

Comments:
Nutritional Analysis: One serving equals: 141 calories, 178 mg sodium, 12 mg cholesterol, 22 gm carbohydrate, 5 gm protein, 4 gm fat. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Onion Quiche

3 cups (700 ml) thinly sliced yellow onions
3 tbsp (45 ml) butter or margarine
1 cup (225 ml) thinly sliced green onions
3 eggs
1 cup (225 ml) heavy cream
1/4 tsp (1 ml). hot pepper sauce
1/2 cup (125 ml) grated Parmesan cheese
1 package Hidden Valley ranch dressing mix
1 9-inch deep dished pastry shell (baked and cooled)

Instructions:Preheat oven to 350 degrees (175 C.).
In a medium skillet, saute yellow onions in butter, stirring occasionally, about 10 minutes.
Add green onions and cook 5 minutes longer.
Remove from heat and let cool.
In a large bowl, whip eggs until frothy.
Whisk in cream, Parmesan cheese, pepper sauce and salad dressing mix.
Stir in onion mixture.
Pour egg and onion mixture into baked and cooled pastry shell.
Bake until top is browned and knife inserted in center comes out clean, 35 to 40 minutes.
Cool for 10 minutes before slicing.

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Japanese Fried Rice

4 cups cooked converted or parboiled rice (1 cup uncooked)
1 cup frozen peas, thawed
2 tablespoons finely grated carrot
2 eggs, beaten
1/2 cup diced onion (1/2 small onion)
1 1/2 tablespoons butter
2 tablespoons soy sauce
salt

Instructions:1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.
2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.
4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com)
Serves 4.

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Fried Green Tomatoes

4 large firm green tomatoes
2 cups flour
2 cups corn meal (preferably stone ground)
1 egg
2 cups milk
vegetable
Instructions:Heat 1 inch of oil in a frying pan to 350 f. Beat egg into milk. Slice
tomatoes 1/4 - 3/8 inch thick. Season tomatoes with salt and pepper, or
your favorite seasoning. Dredge tomatoes in flour,knock off excess then
dip into egg-milk, last into cornmeal. Fry untill edges begin to brown
slightly, turn over for 2 min., or untill golden -brown on both sides.
Great with buttermilk and cornbread.

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Baked Buttercup Squash

1 buttercup squash
1 Tbls. brown sugar
1 tsp. butter
salt
pepper

Instructions:Cut squash in half, remove seeds. Place in baking dish skin side up in about 1 inch of water. Bake at 350 degrees for 40 min. or until tender. Remove from oven and fill each cavity with brown sugar, butter, and salt and pepper to taste. Continue to bake for 10 min.

VARIATION: Bake as directed, fill each cavity with brown sugar and seasoned sausage. Return to oven, bake 20 min.

Preparation Time: 55 min. Serves: 2

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Almond Green Beans with Cheese Sauce

2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce)
1/4 cup milk for thinning

Instructions:Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a colinder and let cool slightly (for handling purposes). In medium sauce pan, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese sauce over the green beans, thinning with milk if needed before pouring. Mix well. Serve with your other favorite dishes!

Preparation Time: 20-25 min Serves: 4+

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Tennessee Cabbage

Serves/Makes:4-6 Servings

Ingredients
3 tbsp (45 ml) butter
5 cups (1175 ml) shredded cabbage
1/2 tsp (2 ml) pepper
1 tsp (5 ml) salt
1/2 cup (125 ml) of cream OR evaporated milk

Preparation
Put the butter in a skillet and let it start to brown slightly.
Add the cabbage and stir well; cover the skillet and let simmer for 5 minutes.
Stir and cook for another 5 minutes.
Add the salt, pepper and cream (or evaporated milk).
Cover and simmer 4 more minutes.
It is very important not to overcook the cabbage.

Comments
Note: You can add a touch of nutmeg for a savoury flair. You can also use the salt and pepper to taste. Also, I have used very successfully the substitution of bacon fat for the butter. I have no idea if this really is indigenous to Tennessee or not, but the person who originally gave it to me is from the city of Pulaski, Tennessee.

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Cucumber Salad

Serves/Makes:4-6 Servings

Ingredients
2 cucumbers, sliced thin
1 large red onion, sliced thin rings
4 tbsp (60 ml) sour cream
1 tbsp (15 ml) vinegar
1 tbsp (15 ml) water
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) pepper
1/8 tsp (1 ml) or less, just a pinch of powdered tarragon
Preparation
Peel cucumber if you like, but slice in thin slices.
Peel the onion and slice into very thin rings (or half rings if too big an onion).
Make a dressing be combining the sour cream, vinegar, water, salt, pepper, and tarragon.
Pour over cucumbers and onions.
Chill and serve.

Comments
Note: Some people like a bit of sugar added for a sweetened version, which is fine.. do it to taste, using a small amount at a time when you make the dressing.

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Zucchini Fritters

Serves/Makes:30 Fritters

Ingredients
2 cups (475 ml) zucchini, grated
1/4 cup (60 ml) onion, chopped
1/2 cup (125 ml) cheese, grated
2 eggs, beaten
1/2 tsp (2 ml). baking powder
1/3 cup (80 ml) flour (or more)
1/2 tsp (2 ml). salt
1/4 tsp (1 ml). pepper
shortening for frying

Preparation
Beat eggs.
Add zucchini, onion and cheese.
Mix well.
Add baking powder, flour, salt and pepper.
Mix and drop by large spoonfuls into hot skillet with shortening.
Brown on both sides.

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Scalloped Tomatoes

Serves/Makes:4

Ingredients
1/2 cup (125 ml) butter
1 cup (225 ml) chopped onion
4 cups (950 ml) fresh bread in bite size pieces
1 tsp (5 ml). salt
1 tsp (5 ml). basil
1/2 tsp (2 ml). pepper
2 14 oz (392 grm). cans diced or sliced tomatoes
4 tsp (20 ml). brown sugar

Instructions:Preheat oven to 375 degrees (200 C.).
In medium saucepan cook onion in butter till tender.
Stir in salt, basil, pepper and bread pieces.
Mix in tomatoes and sugar.
Mix well, and put in a lightly greased 1-1/2 quarts (1425 ml) casserole.
Bake 30 minutes or till hot and bubbly.

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Maple Syrup

4 cups (950 ml) white sugar
1/2 cup (125 ml) brown sugar
2 tbsp (30 ml). light corn syrup
2 cups (475 ml) water
1 tsp (5 ml). vanilla flavoring
1 tsp (5 ml). maple flavoring

Instructions:In medium saucepan, stir together first four ingredients until dissolved.
Bring to boil.
Cover, gently boil for 10 minutes--do not stir!
Remove from heat, cool slightly.
Add vanilla and maple flavoring.
Serve warm or let cool before serving.

Comments
Store leftover syrup in fridge.

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Creamy Vegetable Soup

1 qt. chicken broth
1/2 cup (125 ml) frozen peas
1/2 cup (125 ml) whole kernel sweet corn
1/2 cup (125 ml) canned green beans
1/2 cup (125 ml) carrots, peeled and grated
1/2 tsp (2 ml). garlic powder
1/2 tsp (2 ml). onion powder
1-1/2 cups (350 ml) heavy whipping cream

Instructions:Fully cook all vegetables individually and then grind into small pieces.
Bring broth, seasonings and vegetables to a boil and then add the whipping cream.
Add salt and pepper to taste.

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Stuffed Green Pepper Soup

2 lbs (.9 kg). ground beef
1 28 oz (784 grm). can tomato sauce
1 28 oz (784 grm). can diced tomatoes in juice
2 cups (475 ml) cooked rice (1 cup (225 ml) dry)
2 cups (475 ml) chopped green pepper
2 beef bouillion cubes
1/4 c brown sugar
2 tsp (10 ml). salt
1 tsp (5 ml). pepper

Instructions:Brown beef, drain.
Add remaining ingredients.
Bring to boil.
Reduce head, cover and simmer 30-40 minutes or until peppers are tender.

Comments
I've made this several times. Excellent

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Santa Fe Soup (Taco Soup)

1 lb (.5 kg). ground meat
1 medium onion, chopped
1 pkg. taco seasoning mix
1 pkg. Ranch Dressing mix
1 can stewed tomatoes, undrained
1 can tomatoes and chiles (Rotel), undrained
1 can Ranch Style beans, undrained
1 can pinto beans, undrained (use "hot" beans if you dare)
1 can black beans, undrained
1 can hominy (white or yellow), undrained
1 can whole kernel corn , undrained

Instructions:Saute ground meat and onion until beef is brown and onion is limp and transparent.
Drain.
Sprinkle dry seasoning mixes over the meat and stir in to absorb remaining grease.
Add all canned ingredient; do not drain any liquids!
Heat together until flavors are blended, the longer the better...but, as great as this soup smells, I'll bet you can't wait very long!

Comments
Mix a bowl of salad and bake a pan or cornbread while the soup is simmering, and you'll have a complete meal. My family enjoys this soup as a satisfying winter dish. In fact, we always have it after Christmas, sort of to clear the palate from all the Christmas food!

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Black Eyed Pea Soup

2 carrots, chopped
2 celery stalks, chopped
1 large onion, chopped
2 qt chicken or turkey stock
2 lb black eyed peas
1 picnic ham w/bone, 3 to 4 lb
2 bay leaves
fresh oregano or basil to taste
fresh ground pepper to taste

Instructions:Soak beans in cold water for 6-8 hours and drain.
Cut the ham into large chunks and combine all the
ingredients in a large pot. Top off with enough
water to barely cover the ingredients. Cover pot
and simmer for 2-3 hours, stirring occasionally.
Remove the lid and simmer for 1 hour.

Can be served right away, but if you let it sit in
the refrigerator over night then reheat it, the flavor
intensifies.

Serve with hot cornbread and a glass of your
favorite red wine. Enjoy!

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Bacon wrapped shrimp with cheese and jalepeno

16 jumbo deveined shrimp
1/4 pound of your favorite cheese, cut into 1 inch by half inch pieces
1 whole green Jalapeno
1 package of bacon
skewers (soak in water first if using wooden ones so they don't burn)

Instructions:Butterfly and devein shrimp.
Cut cheese into one inch by half inch pieces.
Cut jalapeno into pieces half the size of the cheese that you have chosen for the shrimp.
Cut the bacon strips in half.
Stuff the shrimp with the cheese and jalapenos.
Wrap shrimp in 1 bacon strip and slide on a skewer.
Place on grill and while turning frequently.
Cook until bacon is done to your taste.

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Bacon-Wrapped Stuffed Shrimp

Seasoning
1/4 teaspoon salt
1/4 teaspoon paprika
dash ground black pepper
dash cayenne pepper
dash allspice

Dipping Sauce
1/3 cup ranch dressing
1/4 teaspoon dried cilantro
(or 1/2 teaspoon fresh minced cilantro)

5 pieces bacon
5 large shrimp
3 slices fresh jalapeno
1 ounce pepper jack cheese
Instructions:1. Preheat oven to broil.
2. Make the seasoning blend by combining the ingredients in a small bowl. Set this aside.
3. Make the dipping sauce by combining the ranch dressing with cilantro in a medium bowl.
4. Cook the bacon in a frying pan over medium/high heat, but don't cook it all the way to crispy. You want undercooked bacon that, when cool, will easily wrap around the shrimp. Cook the bacon about 3 minutes per side, and don't let it brown. When the bacon is done lay it on paper towels to drain and cool.
5. Shell the shrimp, leaving the last segment of the shell and the tail. Remove the dark vein from the back of the shrimp, and then cut down into the back of the shrimp, without cutting all the way through, so that the shrimp is nearly butterflied open. This will make a pocket for the pepper and cheese.
6. Pour 1 cup of water into a small bowl. Add the shrimp and jalapeno peppers and microwave for 60 to 90 seconds. Shrimp should be starting to firm up and change color. Immediately pour the water out of the bowl, remove the jalapeno slices and pour cold water over the shrimp. Place the the shrimp and jalapeno pepper slices onto paper towels to drain off excess water.
7. Build the appetizer by cutting the jalapeno slices in half and removing the seeds. You should now have 6 jalapeno slices -- you'll need 5 of these. Place one slice into the slit on the back of a shrimp. Cut an inch-long chunk of cheese (about 1/4-inch thick), and place it on the jalapeno slice. Wrap a piece of bacon around the shrimp, starting where the cheese is. Start wrapping with the thinnest end of the bacon. Go 1 1/2 times around the shrimp and then cut of the excess bacon and slide a skewer through the shrimp, starting with the end where the cheese is and piercing the cut end of the bacon on the other side. Repeat with the remaining shrimp and slide them onto the skewer with the tails facing the same direction.
8. Put the skewer onto a baking sheet or broiler pan and sprinkle a very light coating of the seasoning blend over the shrimp, then broil for 3 to 4 minutes or until the bacon begins to brown and the cheese begins to ooze. Serve over a bed of rice if desired. Feed the left over bacon pieces to the dog while you scarf out on the shrimp. (http://www.topsecretrecipes.com)
Serves 2 as an appetizer.

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Red Lobster's Clam Chowder

2 1/2 cups water
three 6.5-ounce cans minced clams (plus liquid)
1/2 cup all-purpose flour
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1 bay leaf
dash ground thyme
2 white or red potatoes, peeled and diced
(not russet or yellow potatoes)
1 cup heavy cream
Instructions:1. Combine water and liquid drained from all 3 cans of clams in a large saucepan. Stir in flour, parsley, salt, bay leaf and thyme. Turn to medium heat.
2. When water begins to bubble, add the potatoes and simmer for 5 minutes. Stir often to keep the potatoes from sticking to the bottom of the pan.
3. Add the clams to the saucepan and simmer for 10 minutes, stirring often.
4. Add the cream and simmer for an additional 5 minutes. Watch the pan carefully to be sure the chowder doesn't bubble over. Turn down the heat if the soup begins to erupt. (http://www.topsecretrecipes.com)
Makes 5 servings.

Tidbits
Some brands of canned clams seem to be saltier than others. Depending on the saltiness of the clams you choose, you may want to add a bit more salt. Start with an additional 1/4 teaspoon of salt if you find the soup on the bland side.

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Lobster - natural

1 frozen lobster tail
Newspaper
Serviettes
Your favourite seafood sauce
Lemon
Good appetite!

Instructions:Defrost lobster tail in fridge.
In a large pot boil some unsalted water.
Drop whole lobster tail into water and boil for no longer than 15 minutes.
Remove from water and cool.
While your lobster is cooling place generous amounts of newspaper over table, place plenty of serviettes on to table, pour your favourite seafood sauce into a bowl, and cut a lemon in half.
Once lobster has cooled put it onto a plate, sit down at the table, pull the lobster meat from the shell, dip meat into your favourite seafood sauce, drizzle over a little lemon and pop into your mouth - yum!
You should receive an amazing taste sensation.
Carry on until lobster is gone, and don't share it with anyone else!

Comments
This really is the best way to eat lobster. If you can get hold of a whole, fresh lobster then cook it the same way - but for around 20 minutes (no longer than half an hour).

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Lobster Mornay

1 lobster tail (thawed in fridge)
White Mornay Sauce:
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1/2 tsp (2 ml) dry mustard
good pinch of ground nutmeg
salt and pepper
1 cup (225 ml) milk
1/4 cup (60 ml) to 1/2 cup (125 ml) grated tasty cheese (depending on your taste)
1 tsp (5 ml) to 2 tsp (10 ml) of either lime or lemon juice, depending on your taste
Cooked rice (to serve)
prepared salad

Instructions:Lobster:
Remove lobster meat from shell.
Pull the meat away from any "skin" as this is chewy.
Cut into bite-sized pieces and put aside.
White Mornay Sauce:
Melt the butter in a saucepan.
Add mustard, nutmeg, salt and pepper and stir briefly.
Add flour and stir.
Gradually add the milk, stirring all the time.
Stir over medium heat until sauce thickens, then add the cheese.
Cook for 2 to 3 minutes longer.
Add lime or lemon juice, stir.
If you are not going to serve this dish immediately then place some plastic wrap directly on top of the sauce to prevent a skin forming.
Add the lobster to hot sauce just before serving and cook until meat turns from opaque to white--should take no longer than 6 to 7 minutes.
Serve poured over cooked rice, side salad and fresh, crusty bread.

Comments
We catch and eat alot of lobster (or crayfish as we call it) in New Zealand. I hope you enjoy this recipe.

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Seafood Chowder La Mer

Serves/Makes:Serves 12

2 cups (475 ml) lobster meat
1 lb (.5 kg). monk fish fillets
1/2 cup (125 ml) onion, chopped
1/2 cup (125 ml) butter
2 tbsp (30 ml) flour
4 cups (950 ml) potatoes, peeled and diced
1 cup (225 ml) of water
1 lb (.5 kg). scallops
4 cups (950 ml) sour cream
3 cups (700 ml) milk
pinch of white pepper
pinch of cayenne pepper (to taste)
1 lb (.5 kg). clams, steamed and shucked

Instructions:If frozen, thaw lobster, reserving lobster liquor.
Remove any bits of shell or cartilage and cut into bite-size pieces.
Debone fish fillets and cut into small pieces, set aside.
In a heavy saucepan saut onions in butter until tender.
Stir in flour and cook 1 minute.
Add potatoes and enough water to cover, bring to a boil, cook until tender.
Add fish and scallops and simmer for 5 minutes, stirring once or twice.
Add sour cream, milk, lobster, lobster liquor, clams, and seasonings.
Heat gently and serve.

Comments
Note: Clam Juice is an acceptable liquid to use in place of the lobster liqour and to fortify the water with even more flavor. I have used a combination of chicken stock and clam juice as a fortified "water" in this recipe with great results. This recipe is so hearty and satisfying in and of itself that a simple stick of french bread and fresh butter will cap off this recipe as a delectible meal. Try adding light fruits for dessert to cleanse the palate and a glass of your favorite crisp white wine.

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Crab Bake Supreme

4 tbsp (60 ml) butter (unsalted best)
1 tsp (5 ml) onion, finely chopped
4 tbsp (60 ml) all purpose flour
2 cups (475 ml) whole milk
1/2 tsp (2 ml) celery salt
1 tsp (5 ml) Worcestershire sauce (I use 1/4 tsp)
dash of cayenne pepper (to taste, I use more)
salt and pepper to taste
1 egg yolk, beaten
2 tbsp (30 ml) sherry (use a good one for best results)
1 cup (225 ml) soft bread crumbs (I like day old sourdough best)
2 cups (475 ml) crab meat (canned is alright, but fresh crab is awesome)
1 tbsp (15 ml) parsley, minced

Instructions:Heat oven to 400 degrees (200 C.).
Melt butter, add onion and cook over low heat until onion is lightly browned.
Add flour, blend together thoroughly.
Add milk and seasonings and cook until mixture has thickened, stirring occasionally.
Add egg yolk, stir, and remove saucepan from heat.
Add sherry and most of the bread crumbs, reserving a small portion to sprinkle over top of mixture.
Then add crab meat and parsley to the mixutre and gently blend.
Fill greased ramekins (individual casserole dishes).
Top with remaining bread crumbs.
Bake for 20 to 30 minutes until browned and bubbling.

Comments
Serve with a good stick of French Bread and a tossed green salad with a simple white wine vinagrette.
A chilled glass of Chardonnay is spectacular with this dish!

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B-B-Q Shrimp

5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Instructions:Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!

Comments
Devine and delicious.

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Deviled Crab Cakes

1 lb (.5 kg). back fin crab meat
1/2 cup (125 ml) cracker meal
1/4 cup (60 ml) finely chopped onion
3 tbsp (45 ml) mayonnaise
1/2 tsp (2 ml) Worcesstershire sauce
2 eggs, slightly beaten
1 tbsp (15 ml) prepared mustard
3/4 tsp (4 ml) salt
1/4 tsp (1 ml) red pepper

Instructions:Combine all ingredients; mix thoroughly.
Shape into patties.
Fry in hot deep fat until browned on both sides.
Do not overcook.

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Yummie's B-B-Q Shrimp

Serves/Makes:6 or more

Ingredients
5 lbs (2.3 kg). large shrimp (uncooked)with shells on
2 lbs (.9 kg). butter
4 tsp (20 ml). cayenne pepper
4 tsp (20 ml). black pepper
2 tbsp (30 ml). chopped rosemary leaves
1/2 cup (125 ml) worchestershire sauce
6 oz (168 grm). beer
5 large cloves garlic, minced
1 medium onion, minced
3 stalks celery, minced
4 tbsp (60 ml). chopped parsley
2 tsp (10 ml). lemon juice

Preparation
Remove shells and devein shrimp.
Melt a stick of butter in a large skillet.
Saute garlic, onions, celery,parsley, rosemary and seasoning blend for about three minutes.
Add the rest of the butter, the beer, worchestershire, and lemon juice and stir.
Dip shrimp in seasoned butter mixture.
Bake shrimp in 350 degree (175 C.) oven until pink - about fifteen minutes.
Serve in bowls and ladle lots of spicy butter sauce over shrimp.
Accompany with crusty french bread to soak up the yummy sauce!

Comments
Devine and delicious.

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Steamed Blue Crabs

Serves/Makes:9 or more servings

Ingredients
1/2 c Old Bay Seasoning
3 c white vinegar
3 c beer(or water)
3 dozen live Maryland Blue Hardshell Crabs

Preparation
Mix Old Bay seasoning, vinegar, and beer (or water) in a very large pot with a rack,and tight-fitting lid.
Bring to a FULL BOIL.
In the rack, add one-half of the crabs, and sprinkle more Old Bay seasoning, just enough to cover the shells abit.
Repeat with the remainder of crabs.
Steam, covered, until crabs turn a bright red color, about 40-45 minutes.
Serve hot or cold.
Note: Serve crabs immediately if to be eaten hot.
To serve cold. bring to room temperture and refrigerate until ready to use.

Comments
Goes well with:Corn on the Cob We Marylander's look forward to the Summertime for the Crab Season to begin.It's the BEST EVER!!!!!!!

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Shrimp Scampi

Serves/Makes:2

Ingredients
1 lb (.5 kg). shrimp peeled and cleaned
6 lg garlic cloves sliced
1/2 stick butter (less is ok if you're watching you diet)
4 tbsp (60 ml). olive oil
1/2 cup (125 ml) white wine
1 tsp (5 ml).garlic powder (I use a lot but to your taste)
1 tsp (5 ml). Italian herb seasoning
salt and pepper to taste
1 cup (225 ml) long grain rice uncooked

Preparation
Cook rice according to package instructions.
Brown garlic in oil in large frying pan add the butter.
Add the shrimp and toss around the pan.
Add white wine and spices.
Turn heat to low. (shrimp cook really fast-don't overcook!!
Taste test; if you need more flavor sprinkle on more garlic powder.
Serve over rice with green salad and crusty loaf of Italian bread.

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Shark Steak

Serves/Makes:3

Ingredients
Shark:
2 lbs (.9 kg). of blue shark
Flour
Salt and Pepper
Olive oil
Sauce:
1/2 cup (125 ml) of white wine
1/4 cup (60 ml) of balsmic vinegar
1/4 cup (60 ml) of fresh rasberries
1 Tsp (5 ml) sugar
2 Tbsp (30 ml) butter

Preparation
Shark:
Cut shark into three pieces.
Mix in a bowl 1/2 cup (125 ml) of flour with salt and pepper.
Wash shark, and pat dry.
Heat frying pan with a little olive oil.
Dredge shark into flour mixture and place into pan.
Cook for only about four minutes per side, then remove from pan, cover and set aside.
Sauce:
Heat butter in sauce pan.
Add 2 Tbsp (30 ml) of flour and brown.
In a cup, mix balsmic vinegar and wine, then add the mixture to the sauce pan and slowly stir on low heat.
Lastly stir in rasberries.
Slowly stir on low heat until sauce thickens, remove from stove and serve.
Serve shark with a little sauce on top, very good!

Comments
I have made this recipe quite a few times, it is absolutely delicious! It also does not have a fishy taste.

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Pinneapple Baked Salmon

Serves/Makes:4 people

Ingredients
2 lbs (.9 kg). fresh salmon filet
1/2 fresh pinnapple
1 small zuccini
1 red bell pepper
1 yellow bell pepper
1 lemon
4 tbls butter
2 tspn mild italian dressing
Pinch of salt & pepper

Preparation
Cut salmon into four seperate filets.
Slice zuccini into 1/8 inch slices.
De-core peppers and slice longways.
Slice pinneapple into 1/2 inch pieces.
Place a salmon filet onto a 8 inch piece of foil.
Make two 2 inch cuts into the filet and insert butter and sprinkle with salt & peper
1/2 Pour tspn dressing onto salmon.
Place sliced peppers and zucinni on top of salmon.
Line edges of salmon with 6-8 pieces of pinneapple.
Place 2 thin lemon slices on salmon filet.
Seal the filets and cook in a 350 degree (175 C.) oven for 20 minutes

Comments
Scallops and or shrimp can be added to this recipe.

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Oyster Pie

Serves/Makes:6 servings

Ingredients
Pie Pastry:
2 cups (475 ml) all-purpose flour
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
Filling:
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper
Mace

Preparation
Pastry:
Combine flour and salt in large bowl and shave fine slices of butter onto the flour and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until pastry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 inch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking sheet. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking for 8-12 additional minutes uncovered, 'til golden brown, then cool.
Sauce:
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med heat.
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.
Whisk in the oyster liquor and additional milk if necessary to make a thick but pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400 degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.

Comments
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Mansion in Maryland where lavish banquets served the dish. Oyster pie is wonderful-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe recreated by William Taylor a Maryland caterer and historian.

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New Orleans Seafood Stew

Ingredients
1 lb (.5 kg). catfish, cubed
1 lb (.5 kg). scallops
1 lb (.5 kg). shrimp, deveined and shelled
1 14 oz (392 grm). can crushed tomatoes
1 8 oz (224 grm). can tomato sauce
1 14 oz (392 grm). can chicken broth
14 oz (392 grm). water
1 cup (225 ml) green pepper, chopped
1 cup (225 ml) onion, chopped
1 cup (225 ml) celery, chopped
2 large cloves garlic, crushed
2 bay leaves
4 tbsp (60 ml) butter
4 tbsp (60 ml) flour

Preparation
Melt the butter and mix with flour to make a roux.
Add the celery, onion, green pepper, and garlic and saute until onions are soft.
Add chicken broth, tomatoes, tomato sauce, bay leaves, and water, and bring to a boil. Reduce heat.
Add any uncooked seafood and simmer for 15 minutes.
Add any pre-cooked seafood and heat through just before serving.
Serve with salad and bread, or over rice.
For a broth variation, drizzle a tsp of sherry over each serving.
Another variation: try salmon instead of catfish.

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Mediterranean BBQ Shrimp

Serves/Makes:4

Ingredients
2 lbs (.9 kg) large shrimp
1/4 cup (60 ml) fresh parsley
1 cup (225 ml) olive oil
1 tbsp (15 ml). oregano
4 tbsp (60 ml). lemon juice
couple drops of hot sauce to taste
1 tbsp (15 ml). tomato paste
1 tsp (5 ml). salt
1 tsp (5 ml). pepper

Preparation
Combine all ingredients in glass dish and marinate for two hours, at room temp.
Broil three to four inches from heat for three minutes on each side, or until done.
Shrimp can be served with rice, green salad and garlic bread.

Comments
Try this - it's easy and yummy!

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Flounder and Sauce

Serves/Makes:8

Ingredients
2 tsp (10 ml) olive oil
1 tsp (5 ml) butter
4 cloves crushed fresh garlic
2 chopped tomatoes
1 tbsp (15 ml) capers
1 large bunch of arugula or basil (1 cup (225 ml) washed)
salt and pepper to taste
3/4 cup (175 ml) chicken broth
juice of 1 large lemon
8 filets of flounder.
If you cannot get arugula or basil, use asparagus, or whatever green you like. Find something in the frige.

Preparation
In a large sauce pan, heat oil and butter until melted.
Add garlic and saute until garlic is softened.
Add the remaining ingredients and cook for about 4 minutes on a low simmer, until arugula is wilted.
Pour over the fish and bake for about 20 to 25 minutes at 420 degrees (225 C.).
It is easy and everyone loves it.

Comments
I had a lunch with a sauce over the fish that was like this one. I went home and made a similar one, but added some extra ingredients.
The sauce is really good over any seafood.

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Cayenne Shrimp

Serves/Makes:4

Ingredients
1 lb (.5 kg). medium shrimp
1/2 tsp (2 ml) turmeric
2 tsp (10 ml) cayenne
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) kosher salt
1 tsp (5 ml) wine vinegar
2 medium baking potatoes

Preparation
Shell and devein shrimp, leaving tails on, and wash thoroughly. Pat dry on kitchen towels and put in 10 inch microwave safe skillet.
Add turmeric, cayenne, mustard, salt and vinegar and toss to coat shrimp. Cover with lid and marinate while potatoes cook.
Prick potatoes. Bake uncovered at 100% for 7 minutes or until done.
Remove from oven, peel and slice potatoes and set aside, covered until needed.
Cook shrimp, covered on 100% for 2 minutes and 30 seconds, stirring once. Remove from oven. Let shrimp stand covered for 3 minutes.
Spread sliced potatoes on heated plate. Uncover and arrange shrimp on top. Pour sauce over top and serve.

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Grilled Shrimp

Serves/Makes:4

Ingredients
2 lbs (.9 kg). uncooked shrimp, shelled and deveined - tail on
1 cube butter
1/2 tsp (2 ml) seasoning salt
1/4 tsp (1 ml) paprika
2 cloves garlic, minced

Preparation
Soak wood skewers if you are using wooden ones.
Rinse and dry shrimp.
Skewer 4 to 6 shrimp on each skewer, depending on size of shrimp.
Melt butter and saute garlic.
Add seasoning salt and paprika.
Grill shrimp basting frequently with butter mixture until shrimp are pink and firm.
Turn shrimp to baste and grill on both sides.

Comments
This is our answer to Monterey Bay Canners or Seafood Broiler. Serve with a buttery rice pilaf and tossed green salad. Marinading shrimp has never been necessary if basted frequently enough while grilling. Use 1/2 size skewers for hors d'oeurve portions.

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Golden Crab Cakes

Serves/Makes:6 crabcakes

Ingredients
Crabcakes:
2 tbsp (30 ml) mayonnaise
1/2 tsp (2 ml) curry powder
3 to 4 drops hot red pepper sauce
1 tsp (5 ml) Worcestershire sauce
1 tbsp (15 ml) lemon juice
1/8 tsp (1 ml) ground cloves or allspice
1/8 tsp (1 ml) cayenne pepper
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) dry mustard
salt and pepper
1 lb (.5 kg). fresh lump crabmeat
3 to 5 tbsp (70 ml). bread crumbs
corn or peanut oil
Sauce:
1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalepeno pepper
1 cup (225 ml) cold butter, diced
1/2 cup (125 ml) fresh mushrooms, chopped
2 shallots, chopped
1 sprig fresh thyme
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) white wine vinegar
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) lemon juice
1/4 cup (60 ml) heavy cream
fresh lemon juice
salt and pepper

Preparation
Crabcakes:
Combine egg, mayonnaise and seasoning.
Add crab and enough breadcrumbs to absorb excess moisture (not too much).
Stir carefully to blend; mixture should be firm yet moist,and should hold together.
Form about 6 patties, depending on your size preferences, and set on wax paper for a few minutes to dry slightly.
Heat some oil in pan and pan-fry until golden on both sides (few minutes on each side is good).
Serve with sauce.
Sauce:
Place seeded, deveined pepper sections under the broiler until charred black; discard skin.
Dice peppers small and set aside.
Heat 1 tbsp (15 ml). butter over medium heat and saute mushrooms, shallots and thyme for about 2 min.
Add wine, vinegar and stock and cook until liquids reduce by half - about ten minutes.
Stir in cream and reduce by half - about five minutes.
Over low heat, whisk in remaining butter, gradually, piece by piece - creating an emulsion.
Strain, if desired, and season with lemon juice, salt and pepper.
And stir in the diced, roasted peppers and serve warm.
serve or if you prefer, you may puree sauce in blender.

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Deep Fried Oysters

Ingredients
12 large oysters
1 egg
2 tbsp (30 ml) water
seasoned bread crumbs

Preparation
Preheat deep fryer to 375 degrees (200 C.) (or pour about a half inch of cooking oil in a deep frying pan).
Drain oysters (shucked, in jars are fine).
Dry them between paper towells.
Beat together egg and water.
Dip oysters in egg mixture, then in bread crumbs.
Dip in egg a second time and again in bread crumbs.
Let dry for about 1/2 hour.
Fry in deep fryer for about 4 minutes.
If using frying pan, fry until first side is brown and then turn over to brown other side.
Serve with tartar sauce or cocktail sauce.

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