One of My Favorite Recipes: Seafood Pepperpot

We got this recipe from an old favorite restaurant in Jamaica many years ago.
Sweet seafood combined with sweet and hot peppers are favorites of all inslanders-residents and visitors alike.

1 lb. bacon, cut crosswise into 1/2 inch pieces
1 1/2 lb. okra, tops removed, sliced diagonally (or canned okra, drained)
2 T olive oil
2 sweet red peppers, cut into 1/2 in. dice
1 large onion, peeled and cut into 1/2 in. dice
6 large cloves of garlic, peeled and minced
2 C canned plum tomatoes and their juice
3 fresh chili or jalapeno peppers, seeded and finely minced
4 t dry thyme
3 large bay leaves
1/2 t cayenne pepper
3 C bottled clam juice
2 C chicken broth
2 lb grouper filets, cut crossise into 2 inch slices
1 lb. sea scallops
1 lb. large shrimp, peeled and devined
1/2 lb. lump crabmeat, cartilage rmeo ed
Grated zest of 2 oragnes
1/4 C chopped Italian parsley

1. In a large skillet, cook bacon over medium heat until translucent. Add okra; continue cooking until okray is slightly brown and edges curl. If using canned okra; add it in step 3.

2. Add olive oil, red peppers, onion and garlic. Continue cooking until vegetables are soft.

3. Add tomatoes, chili peppers, thyme, bay leaves and cayenne pepper (and canned okra). Cook over medium-low heat for 15 minutes.

4. Add clam juice and chicken broth. Cook, partially covered, for 30 minutes more.

5. add the grouper and scallops and cook over medium-high heat for 2 minutes. Add shirmp and cook an additional 3 minutes. Add crabmeat and cook 1 minute more. Stir gently after each addition.

Fold in orange zest; sprinkle with parsley. Serve immediately. Serves 8-10.

No-bake Recipe - Butterscotch Bites

3 C Rice Krispies

1 C butterscotch chips

1/2 C smooth Peanut Butter & Co. brand peanut butter

Heat chips and PB until smooth, stirring constantly. Remove. Stir in Rice Krispies.

Press into coated pan. Chill until firm.

Benihana Ginger Dressing

Ever been to Benihana? They have the best ginger dressing on their salads. Here is the secret recipe:

1/2 C minced onion
1/2 C peanut oil
1/3 C rice vinegar
2 T water
2 T minced fresh ginger
2 T minced celery
2 T ketchup
4 T soy sauce
2 t sugar
2 t lemon juice
12 t minced garlic
1/2 t salt and 1/4 t fresh ground black pepper

Ellie's Chocolate Bars

Here is a very easy and delicious dessert bar recipe:

Cream together 1 C butter and 1 C brown sugar. Add 2 egg yolks, 1 t vanilla, 2 C flour and mix well.
Spread mixture on ungreased cookie sheet.
Bake at 350 degree pre-heated oven for 15 minutes.
Melt 1/2 cup of milk or semi-sweet chocolate chips.
Remove bars from oven. While warm add the melted chocolate chips on top and add 1 C of chopped nuts - almonds/pecans.
You can also add 1/2 C of peanut butter chips.
Cut into bars.

Recipe: Sweet Potato Pancakes

I like to think of these as very healthy pancakes. :)

1/2 C mashed sweeet potatoes, cooled
1 1/2 t melted butter
1 medium egg white, lightly beaten
3/4 C 2% milk
1/4 C whole wheat flour
1/2 C all-purpose flour
1/2 t baking powder
1/4 t salt

In medium bowl, combine sweet potatoes, butter, egg white and milk. Beat until blended. Add flours, baking powder and salt. Stir until smooth.

Lightly coat griddle and cook pancakes until slightly browne on each side.

Mardi Gras Recipe: Jambalaya

Jambalya Recipe (from Penzey's Spices) - a traditional south Louisiana recipe

Chicken stock:
1 large roasting chicken (4 lbs), skinned and halved
3 garlic gloves
1 onion, quarterd
2 celery stalks
1-2 t. salt
1 t pepper

Jambalaya:

1 lb. smoked sausage, thinly sliced
3 T olive oil
2/3 C chopped green bellpepper
2 garlic cloves, minced
3/4 C chopped fresh parsley
1 C chopped celery
1 28 oz. can whole tomatoes
2 C chicken stock
1 C chopped green onion
1 1/2 t dried thyme
2 t dried oregano
1 T Creole/Cajun seasoning
1/2 t cayenne pepper
1/4 t freshly ground pepper
2 C uncooked long grain white rice
3 lbs. medium raw shrimp
4 oz chopped fresh tomatoe (1 medium)

Place the chicken halves in a large stock pot with enough water to cover the chicken by an extra 2 inches. Add the garlic, onion, celery, salt and pepper. Cover the pot and heat over med-high heat until water boils. Remove the cover and continue to boil until the chicken is cooked through, about 45 minutes. Remove the chicken and set aside to cool. Continue boiling the stock until it is reduced to about 2 cups. Strain the stock and set aside. Remove the chicken meat from the bones, cut or tear in bite-sized pieces, set aside.

In a 4 qt heavy pot, saute the sausage until browned. Remove with slotted spoon and set aside. Add olive oil, bell pepper, garlic, parsely and celery to the pot and cook 5 minutes. Cut the canned tomatoes up a bit and then add tothe pot along with the chicken, stock and green onion. Stir in the thyme, bay leaves, oregano, Creole/Cajun seasoning, cayenne and black pepper.
Wash and rinse the rice a few times. Drain well and add to the pot along with the fresh chopped tomato. Add the sausage and cover, cook 30 minutes. After most the liquid has been absorbed by the rice, add the shrimp and cook until pink.
Preheat oven to 350F. Transfer the jambalaya to a casserole dish and bake 30 minutes.

Mardi Gras Recipe: Chicken Gumbo

Makes 12 Cups







Cut into pieces and dredge with flour: 1 stewing chicken
Brown it in: 1/4 C bacon grease
Pour over it: 4 C boiling water
Simmer, uncovered until the meat falls from the bones.
Drain the stock and chop the meat.
Place in soup kettle and simmer, uncovered until vegetables are tender:
2 C skinned tomatoes
1/2 C corn
2 large red peppers
2 stalks of chopped celery
12 t salt
1/4 C diced onion
1/4 C cooked rice
5 C Water
1/4 t Thyme
1/2 tbsp File'Gumbo
1 Bay Leaf

Combine these ingredients in the soup kettle with the chicken meat and stock. Stir and simmer covered 35-40 minutes. Remove the bay leaf before serving. I also like to serve with with spoonful of white rice on top.