CITRUS HORSERADISH CRAB CAKES

 CITRUS HORSERADISH CRAB CAKES

INGREDIENTS: ONE JAR OF 8 OUNCE LUMP CRAB, 1 SHALLOT & CELERY CHOPPED SMALL, 1 TBS MAYO, WORCESTERSHIRE SAUCE, ORANGE ZEST AND HORSEY SAUCE, 1 TSP HORSERADISH, 1/2 TSP DIJON, LEMON ZEST, SALT, PEPPER AND RED CURRY PASTE, 1 EGG

PAN SEARING FLOUR & CANOLA OIL (1/4 CUP)

MIX EVERYTHING, ROLL INTO FLAT BALLS, DUST WITH FLOUR AND PUT IN THE FRIDGE FOR AT LEAST AN HOUR TO SET UP

FRY IN A PREHEATED SKILLET ON MEDIUM. FRY FLOURED SIDE FIRST UNTIL GOLDEN BROWN, DUST OTHER SIDE AND BROWN. ROUGHLY 5 MINUTES PER SIDE!

CORN BREAD PUDDING

 CORN BREAD PUDDING

INGREDIENTS: 15 OUNCE CAN OF CORN (DRAINED), 15 OUNCE CAN CREAMED CORN, 2 CUPS CORNBREAD MIX, 1/2 CUP SOUR CREAM, 1 STICK OF BUTTER, 2 EGGS, 6 OUNCES WHIPPED CREAM CHEESE

MIX EVERYTHING THOROUGHLY AND PUT IN A SPRAYED GLASS PAN

BAKE UNCOVERED 350 FOR 45-55 MINUTES (UNTIL A TOOTHPICKS COMES OUT OF THE CENTER DRY)

BROWN SUGAR GREEN BEANS

 BROWN SUGAR GREEN BEANS

INGREDIENTS: 1 POUND GREEN BEANS, 4 SLICES OF BACON CHOPPED, 2 TBS OLIVE OIL, 1/2 CUP BROWN SUGAR, 2 TBS DIJON MUSTARD, 6 CLOVES CHOPPED GARLIC, 1 TSP SALT AND PEPPER, 1/2 CUP WATER

COOK THE BACON IN THE OIL UNTIL IT STARTS TO GET CRISPY. 

ADD THE GARLIC AND BEANS AND COOK 5 MINUTES

MIX THE MUSTARD AND SUGAR WITH THE WATER AND SPICES AND THOROUGHLY MIX 

ADD THE SUGAR MIX AND STEAM UNTIL COOKED!

GARLIC BEAN DIP

 GARLIC BEAN DIP

INGREDIENTS: 13 OUNCE CAN CANELLINI BEANS DRAINED AND RINSED, 4 CLOVES OF GARLIC, 1 TBS APPLE CIDER VINEGAR, 1/2 TSP SALT, PEPER AND CUMIN, 4 TBS MAYO, 1 TBS OLIVE OIL

GARNISH: FRESH CHIVES OR PARSLEY

PUT EVERYTHING IN A FOOD PROCESSOR AND USE AS A DIP WITH VEGGIES, CHIPS OR EVEN AS A SPREAD OF CHICKEN OR FISH

OREGANO VINAIGRETTE

 OREGANO VINAIGRETTE

INGREDIENTS: 1 CUP OLIVE OIL, 1/2 CUP RED WINE VINEGAR, 1 TSP DIJON MUSTARD, SALT & PEPPER, 1 TBS SUGAR & OREGANO, 4 CLOVE CRUSHED GARLIC

SENSATIONAL BEEF SHORT RIBS

 SENSATIONAL BEEF SHORT RIBS

INGREDIENTS: 5 POUNDS BEEF SHORT RIBS, 4 STRIPS OF CHOPPED BACON, 1/4 CUP LIGHT OLIVE OIL, 3 CHOPPED CARROTS, 3 CHOPPED CELERY, 1 CHOPPED ONION, 1 HEAD CHOPPED GARLIC, 5 POTATOES CUT IN HALF

SAUCE: 1 CUP RED WINE, 1 CUP BEEF BROTH, 1/2 CUP HONEY, 1/2 CUP BALSAMIC VINEGAR, 1 TBS THYME AND OREGANO, 1 TSP SALT AND PEPPER

FRY THE BACON IN THE DUTCH OVEN UNTIL GETS CRISPY, REMOVE WITH A SLOTTED SPOON, ADD THE OIL CARROTS, CELERY, ONION AND GARLIC AND COOK FOR 5 MINUTES, SET ASIDE

SEAR THE BEEF ON EACH SIDE ON A MEDIUM HOT HEAT FOR 2 MINUTES PER SIDE.

ADD EVERYTHING AND COOK FOR 10 MINUTES. MIX THOROUGHLY.

PUT IN A 230 DEGREE OVEN FOR 7 HOURS

BUTTERED LOBSTER ROLLS

 BUTTERED LOBSTER ROLLS

INGREDIENTS: 1 STICK BUTTER, 1/4 CUP LEMON JUICE, 6 CLOVES CRUSHED GARLIC, 1/2 TSP SALT & PEPPER, 1/4 CUP CHOPPED SCALLIONS, 1 TBS FRESH CHIVES & TARRAGON

12 OUNCES COOKED LOBSTER MEAT (I BOUGHT MINE IN THE FREEZER SECTION OF WEGMANS)

6 BUNS AND MORE BUTTER

SIMMER EVERYTHING BUT THE LOBSTER FOR 20 MINUTES. ADD THE LOBSTER MEAT AND HEAT ON LOW FOR ANOTHER 7 MINUTES

WHILE THE LOBSTER IS HEATING UP, MELT 4 TBS BUTTER IN A SKILLET AND HEAT THE BUNS ON EACH SIDE UNTIL GOLDEN BROWN. ADD MORE BUTTER IF NECESSARY.

FILL EACH BUN WITH THE LOBSTER MIX AND ENJOY!