Ingredients
4 pounds large shrimp - peeled and deveined
1 teaspoon salt
1 teaspoon ground black pepper
8 eggs, beaten
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 cups vegetable oil
Directions
In a medium size mixing bowl combine shrimp, salt and pepper; stir.
Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
Wednesday, August 3, 2011
Deep Fried Oysters
Ingredients
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
2 quarts vegetable oil for deep frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
12 ounces shucked oysters, drained
2 eggs, lightly beaten
3/4 cup fine bread crumbs
Directions
Heat deep fryer to 375 degrees F (190 degrees C).
Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
Carefully slide oysters into hot oil. Cook five at a time until golden brown, about 2 minutes. Drain briefly on paper towels. Serve
Fried Pickles
Ingredients
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
1/2 cup buttermilk
salt and black pepper to taste
1 (16 ounce) jar dill pickle slices
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1 teaspoon seafood seasoning, such as Old Bay™
1/4 teaspoon Cajun seasoning
1 quart oil for frying
1/2 teaspoon Cajun seasoning
1 (12 ounce) jar buttermilk ranch dressing
Directions
Cover a plate with parchment paper or wax paper. In a shallow dish, combine buttermilk, salt, and pepper. Place pickles in mixture and set aside.
Pour the flour, cornmeal, seafood seasoning, and 1/4 teaspoon Cajun seasoning into a large, resealable plastic bag; shake to mix well. Add pickles a few at a time and tumble gently to coat evenly with the flour mixture. Remove and place on prepared plate.
Heat oil to 365 degrees F (180 degrees C) in deep-fryer or heavy deep skillet.
Fry pickles in several batches until golden brown and slightly crisp on the outside with a moist interior, 1 to 2 minutes. Drain on paper towels.
In a small bowl, combine buttermilk ranch dressing with 1/2 teaspoon Cajun seasoning; blend. Serve as a dipping sauce for warm pickles.
Spinach & Artichoke Dip
Ingredients
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, peeled and minced
1/2 teaspoon dried basil
1/4 teaspoon garlic salt
salt and pepper to taste
1 (14 ounce) can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.
In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.
Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.
Wednesday, July 20, 2011
Mustard Onion Pork Chops
Ingredients
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
4 boneless pork loin chops, butterflied
1/2 cup prepared yellow mustard, or to taste
1 cup canned French fried onions
Directions
Preheat the oven to 375 degrees F (190 degrees C).
Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil.
Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
Monday, July 18, 2011
Words
I just love you.
Words demand explanation. They require analysis. They are the construction and expression of my thoughts. Of my heart. But they can't describe it. They can't describe any of it. They can't tell you how deep the memories are, or how often I think of them. They can't scream what I really want to say. They are the mask of how I really feel and they try to disguise the pain, but someone will strip it away. And someone will make those words worthless.
So what is a word worth? Nothing. What are three words worth? Nothing. But we say them anyway, because you know. You know, more than anyone what they mean. You know when I say I love you, I really mean that those three words can't describe what it is we have. When I say you're amazing, I know the word is just a cover; a quick way for me to remember all the things that amaze me about you, a mask for the memories we share, a disguised version of our adventures together. And I really believe that you know, when I say I miss you, it's not just that. I miss you every moment, and I miss just what your name means to me. It means an alphabet of sounds and letters and words. But none of them really mean anything, because words are based on trust, they rely on how truly and deeply we feel. Remember, always, that they don't mean anything, they are letters and they are constructions, but we deconstruct them every day and we twist them; we manipulate them so that they say what we want them to. But no word, no shape, no photograph could ever twist so far that it could begin to explain even a little bit of how I feel.
Words demand explanation. They require analysis. They are the construction and expression of my thoughts. Of my heart. But they can't describe it. They can't describe any of it. They can't tell you how deep the memories are, or how often I think of them. They can't scream what I really want to say. They are the mask of how I really feel and they try to disguise the pain, but someone will strip it away. And someone will make those words worthless.
So what is a word worth? Nothing. What are three words worth? Nothing. But we say them anyway, because you know. You know, more than anyone what they mean. You know when I say I love you, I really mean that those three words can't describe what it is we have. When I say you're amazing, I know the word is just a cover; a quick way for me to remember all the things that amaze me about you, a mask for the memories we share, a disguised version of our adventures together. And I really believe that you know, when I say I miss you, it's not just that. I miss you every moment, and I miss just what your name means to me. It means an alphabet of sounds and letters and words. But none of them really mean anything, because words are based on trust, they rely on how truly and deeply we feel. Remember, always, that they don't mean anything, they are letters and they are constructions, but we deconstruct them every day and we twist them; we manipulate them so that they say what we want them to. But no word, no shape, no photograph could ever twist so far that it could begin to explain even a little bit of how I feel.
Wouldn't Trade it for the World
Relationships come with a lot of tribulations. We fight, we yell, we get jealous, we cry, we feel pain, we hurt, we scream, we get frustrated, we get angry, we get upset, we break up and our emotions take us over. So why do we do it? Why would we want to feel not just sad, but truly hurt, sad to the point where your whole body hurts just because of one person, sad to the point where you feel empty when everything falls apart, sad to the point where your heart aches for the company of that being? I’ll tell you why I do it. Its because besides all those moments when your stupidity gets in the way of what you are truly feeling and you “fight”, the moments when you are truly loving someone are the most touching, astounding, magnificent moments you will ever experience. When two people are just loving each other its magical. And to those of you who are too scared of getting hurt and too scared of the baggage that comes with relationships, let me tell you this, having someone you love and having them love you back is a feeling that you can not substitute. Having someone look at you with such a deep emotion is remarkable. Having someone touch you with so much care brings a feeling of weightlessness throughout your whole body. Having someone whisper they love you feels like they screamed it. Having someone to hold your hand at all times just feels special. Having someone to be your best friend and be loyal to you and never lie to you feels so safe. So yeah, relationships suck, breaking up hurts, but having that someone that you feel so comfortable with, someone that you let inside your soul, someone that lets you inside theirs, someone to talk to at all hours during the day, someone to laugh with, someone to fall asleep with, having someone that is your other half for whatever amount of time you are together, is true beauty and I wouldn’t trade it for the world.
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