This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for […]

Place ground conch in 4 quart saucepan; add potatoes and water. Bring to a boil; reduce heat, and simmer for 30 minutes. Fry pork in heavy skillet; add onion and green pepper. Saute 5 minutes; add to kettle along with tomatoes. Season to taste; cover and simmer about 45 minutes, or until conch is tender […]

1) In bowl, blend egg with vinegar; gradually add oil, stirring constantly. Stir in pineapple juice and shallot. Season with salt & pepper. 2) Line 4 plates with lettuce leaves. combine shrimp and pineapple wedges; spread on top of lettuce. Cover with sauce. 3) To serve, spoon pineapple juice mixture over shrimp; garnish with parsley […]

–BASIC POACHING LIQUID– 1 md Onion (sliced) 6 Whole black peppers 2 Whole allspice 3 tb Lemon juice or white wine Vinegar 1 Bay leaf 1 ts Salt 1/2 c Dry white wine (or water) 1 qt Water About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions […]

Peel and devein shrimp, leaving tails intact. Combine beer and remaining ingredients in a large shallow dish; add shrimp, stirring gently to coat. Cover and marinate in refrigerator 2 to 3 hours, stirring occasionally. Drain shrimp, discarding marinade. Thread neck and tail of each shrimp onto six 14-inch skewers so shrimp will lie flat; place […]

Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot.

In a large kettle (at least 8 qt.) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through. […]

Soak sounds in cold water for 24 hours. Drain sounds, and cover with fresh cold water. Cook until tender. Chop in small piecers. Previously soak hard bread for 12 hours in cold water, break in small pieces after drainking, and then add to tender sounds. Cut salt pork in tiny squares, mix in raisins, molasses […]

Preheat oven to 450. Saute vegetables in butter until tender. Sprinkle with flour; stir until well blended. Add cream & simmer, stirring, until thick. Stir in crab meat & seasonings. Spoon hot mixture into greased shallow baking dish. Sprinkle almonds & cheese. Bake in oven just until cheese is golden.

Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes.