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Place fish in a
bowl big enough to hold all the fillets you plan to cook.
Pour hot sauce over fish so that each piece is covered.
Marinate for 3-4 hours ( Overnight is better). Salt corn
flour to taste. Dip fish fillets in corn flour and deep fry
in peanut oil so that fillet is fully covered. Fry until
brown. ( Just a few minutes) You might think these are hot
but they are not.
-
2 cups
cornmeal
-
1 cup plain
flour
-
1tsp. baking
powder
-
1 tsp. salt
-
1/2 tsp.
soda
-
1/2 cup
finely chopped parsley
-
1/2 tsp.
Garlic powder
-
Ground
cayenne pepper to taste
-
2 eggs
beaten
-
3/4 cup
buttermilk
-
1 cup finely
chopped green onion
-
2 tbs. hot
cooking oil or bacon drippings
-
Deep fat oil
for frying
Combine all dry
ingredients. Add eggs, buttermilk, onions, and oil or bacon
drippings. Mix well.
 Drop
in deep fat fryer by the spoonfuls and brown on all sides.
"Hush Puppy" is
an old Southern term that originated after the Civil War.
People didn't have enough to eat much less feed their dogs,
so when the old hounds started barking from hunger, they
would throw pieces of fried corn bread to them to keep them
from yelling.
-
2 lbs. red
kidney beans
-
1 cup
chopped onions
-
1 tbs.
chopped garlic
-
1 tbs.
liquid smoke
-
1 tbs.
Louisiana Hot Sauce (Or 1/4 tsp. ground cayenne pepper)
-
1 tbs.
Worcestershire sauce
-
2 cups dry
white wine
-
8 cups water
-
2 tbs.
parsley flakes (dried parsley)
-
1 tbs.
Dehydrated sweet pepper
Put all of the
above in a large bowl and soak or marinate for a few hours
or overnight.
Brown off pork
in a large pot. Add beans and seasoned water mixture. Add
BBQ sauce and stir. If necessary, add water to cover well.
Bring to a boil and then cut fire back to slowly simmer.
Stir occasionally. Cook until tender and add salt to taste.
Serve over rice if you like. This will serve 10-12 people.
-
5-6 medium
red potatoes
-
1/4 cup
finely chopped onion
-
1/4 cup
finely chopped celery ( include some leaves)
-
1/4 cup
chopped cilantro
-
2 tbs. dried
parsley
-
6 strips
cooked bacon crisp and crumbled
-
1/2 tsp. Sea
salt
-
1/4 tsp.
pepper
-
1 & 1/2 tbs.
vinegar
-
4 tbs.
Peanut oil
-
1&1/4 cup
mayonnaise
Cook potatoes in
salted water for 30-40 minutes. Cool completely. Peel and
cut into bite size pieces into a large bowl. Add next 5
ingredients. Sprinkle vinegar and oil all over. Gentle mix
thoroughly. Add mayonnaise and mix again. Refrigerate for a
few hours before serving.
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8 flour
tortillas
-
6 oz.
Monterey Jack or Cheddar cheese sliced thin
-
3-4 thinly
sliced Plum tomatoes
-
3-4 fresh or
pickled green jalapeno peppers sliced thin
-
4 Scallions
trimmed and sliced
-
1/2 cup
fresh cilantro
-
3 tbs.
melted butter
-
Your choice
of cooked fish, crabmeat or Shrimp as a fill
1. Place the
tortillas on a work surface. Arrange a few slices of cheese,
tomato and jalapeno on half of each tortilla. Add seafood of
choice. Top with some scallions and cilantro. Fold the
tortillas in half.
2. Set grill for
medium heat.
3. Place the
tortillas on a hot grate and grill until the tortillas are
golden brown and the cheese is slightly melted. 1-2 minutes
per side. Brush the outside of each tortillas with melted
butter. |
