In a 1 gallon zip lock bag add 1 lb small sea scallops. Juice of 1 lemon & 1 lime (about 1/2 to 3/4 cup juice) , dash or 2 of losher salt 1 small sweet onion sliced thin. Leave in refrigerator 1 1/2 hours. then it’s ready to each. Option you could use conk, shrimp, fresh tuna, We have also added thin sliced colored peppers too.
The first time Carrie had this was in the islands.
We can not tell you how many times we have made this! When we ask friends what we can bring, especial to a picnic this is what they ask for.
In a large strainer in the sink dump, 1 can black-eye peas, 1 can corn, 1 can black beans, 1 can corn, drain & rinse well. Then put into large bowl. Add 4 large tomatoes chopped up, 1 sm can green chilies, 6 green onions chopped, 4 garlic cloves smashed & chopped, 1 bunch cilantro chopped. In a small bowl; whisk together 1/2 cup olive oil, 1/4 lime juice, hot sauce & salt & pepper. Pour over mixture, stir & let sit for 20-30 minutes. Serve it with the corn chip scoops. Refrigerate left overs. The next day a big scoop of this over lettuce makes a great salad.
This is one of our very favorite appraisers!!!
In a large sauce pan start with 1 pint mixed Greek olives. We especial like pitted Kalamata olives. Add small drain jar of green olives. 1/2 cup olive oil 2 or 3 Tbls Hot Chinese garlic sauce. Heat/warm the mixture together.
Pour all into serving bowl and toss with big bunch of fresh cilantro. Serve with fresh Cuban bread.
When our friend Frank Edwards daughter was getting married, he was freaking out because both the bride & groom were vegetarians. We made this for him and everybody loved it.
Lay bacon out then press & stretch ( by pulling) with the back of a knife.
Take 1 prune & stuff it with a fresh oyster. Then roll in stretched bacon. Tooth pick & broil until brown.
WOW WOW WOW
You can also wrap large sea scallops with stretched bacon, tooth pick & broil too!
When Edwin divorced his wife Bunny, she refused to give him this recipe!!! So several years later Edwin had his kids ask for it!! When ever we make this today, we always toast Miss Bunny!
One jar orange marmalade. Remove 2 Tbls and replace with 2 Tbls hot horseradish sauce and couple dashes of worcestershire. Stir & leave in ref over night. The next day bring it to room temperature and pout it over a room temperature brick of Philadelphia Cream Cheese. Serve with crackers.
Cheers to Miss Bunny!!!
Into your blender put…
1 or 2 cans drained black olive
1 small jar drained green olives
2 Tbls cappers
1 can anchovies with oil
1 smashed & chopped garlic clove
2 Tbls lemon juice
Rough blend with pulses
Server over toast or crackers
can be made way in advance
We use this marinade before almost every shrimp dish!!! Peal & devein the shrimp. We like to cut the shrimp from the head 1/2 way to the tail. When cooked they look bigger & way more festive.
Next the marinade… Are you ready for this???? Pour over the raw shrimp 1/4 to 1/2 cup of kosher salt. Then rub mixture between your hands. Let sit for 15 – 25 minutes. Rinse well 6 – 8 times. Then your ready to cook.
After cooking the shrimp will pop in your mouth with flavor. The only restaurant that we have ever found that uses this marinade is the Laughing Cat in GaYBOR/Ybor City.
THIS WILL BE YOUR ALL TIME FAVORITE!!!
This is so fun to impress company with. Especial good when served as a side with steak.
Make a very small cut from the top of the onion to the roots. Just enough for the top layer. Peal back the outer layers and leave attached to roots. Pull together, kinda like a pony tail on top of a head. Place the onion on foil with one cube of beef bouillon thyme, rosemary, sugar, salt & pepper dab of butter. Wrap up in foil with the outer pealed back leaves out side. Bake 400 degrees 25min.
When opening save the juice to make salsa on the side.
Mix the juice with fresh tomatoes, chivies, garlic,salt & pepper, olive oil & red wine vinegar.
We made this on time for our friends Bryan & Tim. The backyard cook out was a huge hit!!!
When Opra had her live in cook on the TV Show this was her favorite.
Peal & cut sweet potatoes & reg white potatoes into frys. Toss with egg whites and hot cagin spice.
Bake on cookie sheet 400 degrees 30-40 minutes.
Put layers of phillo dough in a pan butter each layer.
add layer of dijon mustard.
next layer of soften cream cheese 1-2 cups
top with tomatoes slices
salt & pepper & fresh basil & thyme
Bake @ 400 for 25 minutes