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Recipes
Gourmet Oysters
| 3 | bacon slices chopped |
| 1/4 cup | chopped onion |
| 1/4 cup | chopped green pepper |
| 2 tbsp | chopped celery |
| 1 tsp | lemon juice |
| 1/2 tsp | salt |
| 1/2 tsp | Tabasco sauce |
| 1/2 tsp | Worcestershire sauce |
| 36 | oysters, drained |
| Lemon slices and parsley sprigs |
- Preheat oven to 400 F.
- Cook bacon in a 10-inch skillet over medium heat until crisp. Add onion green pepper and celery; cook until tender, about 5 minutes. Stir in remaining ingredients, except oysters.
- Open oysters and place in shallow buttered baking dish. Spread bacon mixture over oysters. Bake in oven 10 minutes, or until edges of oyster begin to curl.
- Garnish with lemon slices and sprigs of parsley; serve.
Spiced Scallops
| 1 lb | medium scallops |
| 1 tbsp | mayonnaise |
| 2 tsp | lemon juice |
| 1 | Worcestershire sauce |
| 3 tbsp | olive oil, divided |
| 1 tbsp | sliced green onion |
| 1/4 tsp | Tabasco sauce |
| 1/2 tsp | salt |
- Rinse scallops well to remove sand; dry thoroughly on paper towels.
- In a small bowl, mix mayonnaise, lemon juice, Worcestershire sauce, 1 tbsp olive oil, green onions and Tabasco sauce; set aside.
- Place a heavy skillet over high heat. When it is very hot, add remaining olive oil, and heat until oil begins to smoke. Sprinkle scallops with salt and pepper and place in skillet. Cook about 1 1/2 minutes, turning to brown on all sides.
- Serve immediately with sauce.
Ham & Chicken
| 1 | 3-lb chicken, cut in pieces |
| 1 1/4 tsp | salt, divided |
| 1/2 tsp | paprika |
| 4 tbsp | olive oil |
| 1 | medium onion, chopped |
| 1/2 cup | diced green pepper |
| 2 cups | canned peas with liquid |
| 1 1/2 cups | beer |
| 1/2 tsp | Tabasco sauce |
| 2 | chicken bouillon cubes |
| 1/4 tsp | safron |
| 1 1/2 cups | uncooked rice |
| 6 | mussels |
| 6 | clams |
| 1/2 lb | shrimp, cooked and shelled |
| 2 | pimiento peppers, cut to pieces |
- Preheat oven to 350 F. Sprinkle chicken with 1 tsp of salt and paprika. Heat olive oil in skillet and brown chicken; remove to baking dish with tight-fitting lid.
- Cook ham in skillet and add to chicken. Cook onion and green pepper until onion is tender.
- Drain liquid from peas into a large measuring cup; add beer and enough water to make 3 cups. Add Tabasco sauce. Stir liquid into skillet scaping brown particles from bottom of pan. Add bouillon cubes, saffron and remaining 1/4 tsp salt. Bring to a boil and pour over chicken and ham.
- Sprinkle rice over chicken and stir until all rice is moistened. Cover tightly and bake 25 minutes.
- Arrange mussels, clams, shrimp, pimientos and peas on top of rice. Cover and return to oven. Bake 10 minutes and serve.
Fried Shrimp
| 1/2 cup | butter or margerine |
| 2 | medium onions, chopped |
| 1 cup | chopped celery |
| 1 cup | chopped green onions |
| 2 | cloves garlic, minced |
| 1/2 cup | all-purpose flower |
| 4 cups | water |
| 4 cups | canned tomatoes, drained |
| 2 tbsp | lemon juice |
| 1 tsp | salt |
| 2 | bay leaves |
| 1/4 tsp | dried thyme |
| 2 lbs | shrimp, peeled and deveined |
| 1/2 tsp | Tabasco sauce |
| hot cooked rice |
- Melt butter in a large saucepot over medium heat; add onions, celery, green onions and garlic. Cook 5 minutes or until tender.
- Add flour and stir until well-blended. Stir in water, tomatoes, lemon juice, salt, bay leaves and thyme. Bring to a boil.
- Reduce heat, cover and simmer 30 minutes, stirring occasionally.
- Add shrimp and Tabasco sauce. Simmer 5 minutes or until shrimp turns pink. Remove bay leaves and serve over rice.