REMOULADE SAUCE: 2 T CORNICHON “GHERKINS”, FINELY CHOPPED, 2 T CHIVES, FINELY CHOPPED, 2 T ANCHOVY PUREE, 1 C MAYO: MIX TOGETHER, REFRIG. .1 HR. You can substitute conch and make conch fritters with the same recipe! The Conch shell….We found lots of conch while in the Bahamas!
10 fresh asparagus (cut ends) 10 slices of good Boar’s Head ham 1 tub soft cream cheese with chives: Room Temp. Blanch asparagus in boiling water for 2 minutes, dip in ice water to stop cooking. Drain on paper towels. Take slice of ham and spread cream cheese mixture on face. Place asparagus at one …
1 package frozen uncooked peeled and deveined med. shrimp, thawed: Tails off 1 container prepared pesto (7 oz.), or homemade 1/2 tsp. red pepper flakes Preheat oven to 400. Soak small wooden skewers in water for 10 min, drain. Dip shrimp in pesto to coat. Put each one on a skewer. Arrange skewers on baking …
(For Printing:) 2 pounds (12 to 15 per pound) shrimp in the shell 3 Tablespoons good olive oil 2 Tablespoons dry white wine Kosher salt and freshly ground black pepper 12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature 4 teaspoons minced garlic (4 cloves) 1/4 cup minced shallots 3 Tablespoons minced fresh parsley …
I HOPE YOU ENJOY MY BLOG WHICH INCLUDES FAMILY RECIPES AND FAVORITE FOODS: TESTED, TWEAKED OR CREATED!
