Shrimp Cakes

Shrimp Cakes
Ingredients
  1. 1 lb large raw shrimp peeled and deveined
  2. 4 oz mozzarella cheese (1 1/2 cups shredded)
  3. 1 large egg
  4. 1/4 cup mayonnaise
  5. 2 Tbsp parsley finely chopped, plus more to garnish
  6. 1/2 tsp sea salt or to taste
  7. 1/8 tsp black pepper
  8. 1/4 cup all-purpose flour or gluten free flour
  9. 2 Tbsp light olive oil or high heat cooking oil of choice
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serve with Lemon Aioli Sauce

Tomato, Cucumber and Onion Salad

Tomato, Cucumber and Onion Salad
Ingredients
  1. 2 tomatoes, diced sliced or cubed
  2. 4 cucumbers, sliced
  3. 1 medium sliced onion
  4. 1/4 cup vinegar
  5. water
  6. black pepper to taste (I use what seems to be a massive amount but I like it)
Instructions
  1. Add everything to a seal able container.
  2. Add enough water to cover the goodies.
  3. Shake it up.
  4. Serve chilled.
Notes
  1. Finished it? Just replace the goodies you ate to the liquid and chill a new batch.
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squash and zucchini salad

squash and zucchini salad
Ingredients
  1. 12 Ounce box tri-color Rotini pasta
  2. 2 Tbs quality oil (like safflower)
  3. 1 medium yellow squash
  4. 1 medium zucchini
  5. 1 lbs baloney cut into bite sized pieces(I like the kind with cheddar cheese).
  6. 1/4 cup grated Asiago cheese
  7. 1 medium can black olives, sliced
  8. 30 cherry tomatoes, cut in 1/2. (whole if you have to use grape tomatoes)
  9. 1/3 cup fresh diced oregano
  10. 1/3 cup quality oil
  11. salt & pepper
Instructions
  1. cook the pasta per al dente instructions. Immediately drain. Put it in a large bowl and stir in 2 Tbs oil.
  2. cut the squash and zucchini into bit sized pieces. Microwave for 5 or 6 minutes. Should be tender with some crunch. not mushy! Add to the bowl.
  3. add remaining ingredients to the bowl, stir.
  4. Allow to sit for at least two hours.
  5. Serve room temperature or chilled.
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Broccoli Salad

Broccoli Salad
Ingredients
  1. 1 lbs bacon
  2. 2 broccoli heads
  3. 2 scallions
  4. 1 cup shredded cheese (cheddar and jack is nice)
  5. 1 cup mayo
  6. 1 Tbs sugar
  7. 2 Tbs apple cider vinegar
  8. 1/4 cup sunflower seeds
Instructions
  1. cut the bacon into small pieces, fry until crispy brown. Drain, pat dry and put aside
  2. cut the broccoli into small pieces. microwave on high for 3 minutes.
  3. dice the scallions into small pieces
  4. mix everything together except the bacon
  5. serve chilled after sprinkling the crispy bacon on each serving
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Green Bean Casserole

Green Bean Casserole
Ingredients
  1. 2 pounds fresh green beans (cut off stems and possibly cut in 1/2 depending on how you like your beans)
  2. 2/3 cup milk
  3. dash worcestershire sauce
  4. 1/2 cup grated Parmesan cheese
  5. 1/4 teaspoon salt
  6. 2 (10.75 ounce) cans cream of chicken soup or 2 cans cream of mushroom soup or 1 can cream of chicken soup and 1 can cream of mushroom soup
  7. 1/4 teaspoon ground black pepper
  8. 1 (6 ounce) can French-fried onions, divided
Instructions
  1. Combine green beans, milk, salt, & black pepper, and in a slow cooker.
  2. Cover and cook on low for 1 hour.
  3. Add Parmesan cheese, cream of chicken soup, and half the can of French-fried onions
  4. Cook on Low for 4 hours. Stir every 1/2 hour (yeah right, as if you have time for that. Stir at LEAST every hour)
  5. Check the beans. They should be getting a bit soft but still crunchy. If not you might need to cook on high for a bit. This is an art not a science- some people like crunchier beans and some like them as limp as a noodle.
  6. Cook 2 more hours. Check them often and switch between keep warm, low, or high as you consider your target crunchiness/limpness.
  7. Top casserole with remaining French-fried onions and broil in oven for a FEW minutes. Watch it constantly. That stuff burns quickly.
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mincemeat pie

mincemeat pie
Ingredients
  1. beef
  2. suet
  3. golden raisins
  4. citron?
  5. Dates
  6. figs
  7. cherries
  8. apricots
  9. molasses
  10. brown sugar
  11. applejack brandy or sherry
  12. apple cider
  13. green apples
  14. quince (or bartlett or chinese pear)
  15. 1 tablespoon ground mace
  16. 2 teaspoons ground cinnamon
  17. 1 teaspoon ground nutmeg
  18. 2 teaspoons ground allspice
  19. 2 tablespoons white pepper
  20. candied orange, lemon, citron
  21. one pie crust
Instructions
  1. Then bake in a 400 degree oven for about 45 minutes, or until the crust looks golden brown.
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Chinese Shrimp Rolls

Chinese Shrimp Rolls
Ingredients
  1. 1 tablespoons vegetable oil
  2. 2 teaspoons grated ginger
  3. 2 cloves garlic, minced
  4. 1 cup finely chopped green cabbage
  5. 1/2 carrot, shredded (about 1/2 cup packed)
  6. 6 ounces small shrimp, finely chopped
  7. 3 scallions, thinly sliced on the diagonal
  8. 2 tablespoons mirin
  9. 1 tablespoons soy sauce
  10. Kosher salt and freshly ground black pepper
  11. 1/2 teaspoon toasted sesame oil
  12. 1/2 cup mung bean sprouts
  13. 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
  14. 1 large egg, beaten
  15. Peanut or canola oil, for frying
Instructions
  1. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
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Maryland Crab Soup

Maryland Crab Soup
Ingredients
  1. 1 bay leaf
  2. 1 cup chopped celery
  3. 1 cup chopped onion
  4. 1 cup yellow corn
  5. 1 quart beef broth
  6. 1 quart chicken broth
  7. 28 oz whole tomatoes
  8. crab meat
  9. cooked crab claws
  10. optional old bay seasoning or ground cayenne pepper
Instructions
  1. cook everything until vegetables are tender
  2. add crab meat and claws and serve
  3. optionally add old bay seasoning to taste
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Roasted Carrots

Roasted Carrots
Ingredients
  1. thin carrots, greens attached
  2. 2 Tbs olive oil
  3. 2 Tbs balsamic vinegar
  4. 5 garlic cloves, minced
  5. 1 Tbs fresh thyme, minced
  6. salt&pepper
  7. 2 Tbs fresh parsley
Instructions
  1. preheat oven 350 degrees F
  2. slice once lengthwise any thick carrots
  3. toss everything except parsley
  4. roast 35 to 40 minutes, until tender
  5. sprinkle with parsley and serve immediately
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Roasted Garlic

Roasted Garlic
Ingredients
  1. whole garlic bulbs
  2. olive oil
  3. salt & pepper
Instructions
  1. Preheat oven to 325 degrees F (or 400 degrees F if using toaster oven)
  2. cut off 1/4 to 1/2 inch tops of bulbs
  3. place in shallow pan
  4. drizzle with olive oil
  5. cover lightly with aluminum foil
  6. roast 40 minutes on oven or 30 to 35 in toaster oven
  7. garlic should be soft when pressed, check often to make sure it does not burn
  8. pinch out the garlic
  9. season with salt & pepper
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Paella

Paella
Ingredients
  1. 3 Tbs safflower oil
  2. 1 medium onion
  3. 4 garlic cloves, minced
  4. 1 medium red sweet pepper
  5. 1 large or 2 medium tomatoes, skinned, seeds removed, chopped
  6. 1 cup frozen green peas
  7. 2 tsp crushed saffron threads, soaked in 1/4 cup water
  8. 1 tsp fresh rosemary
  9. 1 Tbs Pimenton (sweet Spanish smoked paprika)
  10. 1 lb large raw shrimp, peeled & deveined
  11. 1 lb sea scallops
  12. 1 lbs squid
  13. 2 cups short grain rice (not sticky, like Bomba, Arborio, Valenciano, or California Pearl)
  14. 4 cups broth (fish or chicken)
  15. 2 Tbs chopped fresh parsley
  16. Lemon wedges
Instructions
  1. preheat oven to 400°F
  2. in a 15" paella pan heat the olive oil on a large burner
  3. cook the red pepper, tomatoes, and onions
  4. add the garlic
  5. before the garlic turns brown, add the rice.
  6. try to brown the rice a bit without overcooking the veggies
  7. and broth and bring to a boil
  8. add saffron, paprika and rosemary
  9. cover with foil, bake in oven on a low rack for 30-35 minutes
  10. arrange shellfish and fish on top of the dish. DO NOT STIR.
  11. cover, bake on low rack for 10-15 minutes or until shrimp is pink and fully cooked
  12. remove from oven, let cool on a wire rack for 10 minutes
  13. garnish with parsley and serve with lemon wedges
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Make sure to choose the right rice.
http://www.recipetips.com/kitchen-tips/t–1014/selecting-rice.asp
 

Baby Back Pork Ribs

Baby Back Pork RIbs
Ingredients
  1. 1 full rack of ribs with the membrane removed
  2. dry rub
  3. barbeque sauce
Grill
  1. rub the ribs, cover with foil, refrigerate over nite.
  2. Cook the ribs on a gas grill 1 1/2 hours at low 300-350 F.
  3. Open the foil and barbque sauce them up.
  4. Leave the foil open for another 30 minutes.
  5. Add more bbq sauce every 10 minutes.
Smoker
  1. Wood Chunks are best. Use 1/2 wet 1/2 dry depending on if you want to raise or lower the temperature
  2. keep the smoker at 225 degrees
  3. Smoke an estimated 5 hours, and 1 more hour with BBQ sauce.
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peanut dipping sauce

peanut dipping sauce
Ingredients
  1. 1/3 cup smooth peanut butter1 garlic clove
  2. 2 tablespoons fresh lime juice
  3. 2 tablespoons soy sauce
  4. 1/8 teaspoon cayenne, or to taste
  5. 1/3 cup water
Instructions
  1. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl.
Notes
  1. The sauce may be made 2 days in advance and kept covered and chilled.
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spring rolls

spring rolls
Ingredients
  1. 1/4 cup fish sauce (nam pla)
  2. 2 tablespoons thinly sliced green onion
  3. 1 1/2 tablespoons fresh lime juice
  4. Pinch of dried crushed red pepper
  5. 2 teaspoons olive oil
  6. 2 teaspoons minced fresh ginger
  7. 16 uncooked medium shrimp, peeled, deveined, halved lengthwise
  8. 1/4 cup chopped fresh cilantro
  9. 4 cups hot water
  10. 8 6-inch-diameter Vietnamese spring-roll sheets
  11. 4 small Bibb lettuce leaves, halved
  12. 1/2 cup thin strips green onions
  13. 1/2 cup thin strips seeded peeled cucumber
Instructions
  1. Mix first 4 ingredients in small bowl. Set dipping sauce aside.
  2. Heat oil in medium skillet over medium-high heat. Add ginger; sautu00c3u00a9 until fragrant, about 10 seconds. Add shrimp and cilantro; sautu00c3u00a9 until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
  3. Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
  4. Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.
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Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce

Vietnamese Shrimp Lettuce Wraps with Spicy Lime Dipping Sauce
Ingredients
  1. 3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
  2. 1/4 teaspoon salt
  3. 1/4 teaspoon pepper
  4. 1 package (3 3/4 oz.) cellophane noodles
  5. 2 tablespoons rice vinegar
  6. 2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
  7. 1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
  8. 1/4 cup basil leaves
  9. 1/4 cup cilantro leaves
  10. 1/4 cup dry-roasted peanuts, finely chopped
  11. peanut sauce (found here)
Instructions
  1. Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.
  2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.
  3. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into peanut sauce.
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chupacabra sauce

chupacabra sauce
Ingredients
  1. 2 cups chopped fresh cilantro
  2. 1 cup chopped fresh flat leaf parsley
  3. 1/3 cup chopped fresh oregano
  4. 1/4 cup minced fresh red hot peppers
  5. 1 medium chopped shallot
  6. 4 cloves minced fresh garlic
  7. t tsp salt
Instructions
  1. mix it up.
Notes
  1. Use as a marinade. When finished marinading brush the meat touched marinade while grilling.
  2. Save some back that has not touched the raw meat for a serving sauce.
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