Double Cheese

Shrimp Taco

Ingredients:

10 Soft Corn Taco Shells

1 Pound Raw Shrimp

1 Cup dices tomatoes

2 Cups Chopped Lettuce

2 Cups Shredded Cheddar Cheese

5 Slices of American cheese

1/8 Cup Olive Oil

½ Cup Tomato sauce

¼ Stick Salted Butter

Dash of Chili Powder

Dash of Garlic Salt

Dash Lemon Pepper

How to:

Chop Lettuce and tomatoes and sent aside.  Peel and clean shrimp.  Put olive oil in pan and heat on medium heat, add shrimp.  Once shrimp start to turn pink add butter. Once butter is melted season shrimp toss them put in tomato sauce.  Turn fire off and add top to pan.  This will let the tomato sauce steam in the shrimp.  Cook taco shells in frying pan with oil.  Brown on one side once browned turned over add half slice of American cheese.  Close to melt cheese.  Now add shrimp and assemble taco and add additional shredded cheese on top to top it off.  Enjoy. 



Roasted Red Pepper

Most of like great salad’s and this is an accent to any salad or add in any pasta dish.

Ingredients:

4 Large Red Bell Peppers

¼ cup Olive Oil

1/8 cup water

How to:

Wash bell peppers. Pat dry and rub each one completely with olive oil.  Place in baking dish and put in the oven under the broiler.  You will cook them until they are covered in black skin all over.  Make sure to turn them so all side get cooked.  Pull out from oven once completely black and place in bowl with lid on.  Keep in bowl covered for 15 to 20 minutes.  This will make them sweat and the burnt skin will pull off easy.  Once all the skin is off cut to the size of your choice.  Place in your storage container.  Add the water and any extra juice that may be on your cutting plate.  Add in the seed and seasoning is optional.

Fried Cabbage

Ingredients:

1 Large Head of Cabbage

6 Slice of smoked Bacon

1/8 Cup Soy Sauce

½ Stick Salted Butter

2 tablespoons Olive Oil

½ Onion cut in large pieces

1 teaspoonGarlic Salt

1 teaspoon Lemon Pepper

¼ Cup Chopped Cilantro

How To:

Cook your bacon as you would for breakfast.  Once done chop it into smaller pieces.   Cut your cabbage in 4 halves and then large chop each one. Melt your butter in pan with olive oil. Add onions. Let them cook down till they are clear.  Now you are ready to add cabbage, cilantro then all other ingredients.  Cook on medium high heat.  Toss the ingredients every minute.  It will only take about 10 minutes to cook. 

Garlic Butter

Fried Turkey

Ingredients:

1 Whole Turkey

5 gallons Peanut Oil

Marinate:

½ Cup Hot sauce

1 Stick Salted Butter Melted

2 Tablespoons Garlic Powder

2 Cup Water

Skin Rub:

2 tablespoon Lemon Pepper

2 Tablespoon Seasoning Salt

2 Tablespoons Garlic Salt

¼ Tablespoon Chile Powder

1 Tablespoon Onion Powder

                                                                 ¼ Tablespoon Paprika

How to:

The day before: melt your butter and add hot sauce, water & garlic powder.  Mix well then with a meat injector add favoring in all the meaty parts of the turkey.  In a bowl mix all other seasoning together.  Rub this mixture all over the skin of the turkey.  Let set in the refrigerator, overnight. 

You will need a turkey fried to complete this.  Put oil in fryer and heat to 400 degrees.  This will take about 1 hour.   Take turkey out and let stand in open air for 1 hour for the skin to dry.  This help stop the oil from popping so much when the turkey goes in.  You will cook turkey 3 minutes for each pound of turkey then add 10 minutes.  Never fry larger than a 15 pound turkey. Most fryers will only hold 15 pounds and under.

Buffalo Wing’s

Ingredients:

1 Bag of Chicken wing parts

3 cups Flour

¼ Cup Margarine

2 cups Hot sauce

1/8 cup Lemon Juice

1/8 Soy sauce

2 Eggs

2 Tablespoons Lemon Pepper

2 Tablespoons Garlic Salt

Cooking Oil (for frying)

How to:

Per-heat your pan of cooking oil. (You may test it to see if it hot enough by dipping a wooden spoon in it.  If it bubbles around the spoon it is ready.)  In a large bowl place clean chicken.  Take the eggs and mix in different bowl.  Once mix pour over chicken and mix well.  Add lemon juice & soy sauce.  Mix again and then drain off extra juice.  Add lemon pepper & garlic salt.  Toss seasoned chicken in bag of flour.  Then you are ready to fry.  Cook chicken till golden brown, about 4 minutes.  Pull out of frying oil and put right into pot of hot sauce mix.  Keep in pot for 2 minutes.  Then set aside to drain off extra juice. 

Buffalo Sauce:

In a small sauce pan add hot sauce and margarine.  Turn heat on low and bring to a boil.  Add each wing in pot when fire is on a sauce is boiling.  (Advice you can make your sauce hotter or milder by making a small change. If you want it hotter add more hot sauce. For milder more margarine)  service with veggie’s and Ranch.  Enjoy.

Grilled Corn

Ingredients:

4 Ears Fresh corn

½ Cup Roasted Bell Pepper

½ Stick Salted butter

¼ Cup Parmesan Cheese

½ Cup crumbled Queso Cheese

3 Tablespoons of Chicken Bouillon Powder

Garlic Salt

¼ Cup chopped Cilantro

4 Quarts Water

How To:

Add water in large pot and bring to a boil. Once at boil lower high and add bouillon and corn.  Let cook for 40 minutes.  Remove corn from pot and place and foil for the completion of the cook process.  Season with garlic salt then chop butter small and add all over corn.  Then add the rest of ingredients.  Close foil and place in 400 (D) oven or put on grill for 15 to 20 minutes.  Ready to serve.  This is the best corn yet.

Shrimp & Crab Cakes

Ingredients:

1 pound raw pilled clean shrimp

1 10oz can of lump Crab meat

½ cup chopped Roasted Red Pepper

½ cup chopped Onion

½ cup chopped Celery

¼ teaspoon Garlic Salt

¼ Lemon Pepper

3 Eggs

Cup Cooking Oil

1 cup Flour

3 cups Panko Bread crumbs

2 Tablespoons Kraft Real Mayo

Garnish with: Hollandaise Sauce & Whole Crab Leg.

How To:

Take you red bell peppers, onion & celery and sauté in small pan with cooking oil.  Take your shrimp add to your food processor and mince till it becomes the texture of chunky meat.  In bowl add shrimp, onion, celery, red peppers (1) beaten egg, Mayo, Garlic Salt & lemon pepper.  Once mixed will add the crab meat and mix soft. Set aside.  Get 3 shallow bowls.  Beat the 2 remaining eggs, next bowl put flour in. Next bow add Panko. Take your mixture and make balls the size of ice cream scoops.  Shape to the size you like and then cover with flour.  Next dip in the beaten eggs.  Now cover with the panko and place on plate.  After you are done with all your cakes place plate in your freezer for 35 minutes.  Then you are ready to fry.  Heat your oil in skillet.  Please note you only want the oil to cover have the cake when frying.  Once golden brown turn over to cook other side.