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APPETIZERS
1 pound okra
1 shallot, finely chopped
2 cups chicken stock
1 garlic clove, finely chopped
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Remove the tips and stems of okra. Cut into 1 inch rounds and
set aside.
2. Combine shallots, chicken stock, garlic, cayenne pepper, salt
and black pepper in a medium sauce pan. Bring to a boil.
3. Add the okra and simmer uncovered until the liquid has almost
evaporated, about 15 minutes. Refrigerate for a few hours
before serving. Serves 4.
1 tablespoon lime juice
1 garlic clove, finely chopped
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 tablespoons cilantro, finely chopped
2 tablespoons olive oil
1/2 cup onions, finely chopped
1/2 cup celery, finely chopped
1/2 pound of cooked crab meat, shredded
1. In a mixing
bowl, combine the lime juice, garlic, salt, white pepper, cayenne pepper
and cilantro. Mix well and pour in the olive oil.
2. Add
the onion, celery and crab meat. Serve over a bed of lettuce. Serves
4.
8 chicken wings 1 teaspoon salt
1/2 teaspoon black pepper
2 garlic gloves, finely chopped
1 onion, finely chopped
1 teaspoon sage
1 teaspoon, thyme
1 cup Nana’s BBQ hot sauce
1. Season the chicken wings with the salt, black pepper, garlic,
onion, sage and thyme. To marinate, cover and refrigerate for 2
hours.
2. Build a hot charcoal fire on an outdoor grill.
3. Arrange the chicken wings on the grill rack to cook. Occasionally,
turn them and cook until the chicken wings are no longer pink at
the bone when prodded with a knife, about 35 minutes. Transfer
the chicken wings to a serving platter.
4. In a sauce pan,
heat Nana’s BBQ hot sauce. Pour over the chicken wings. Serves 4.
1 cup bread crumbs
1 pork link sausage, ground
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Old Bay
1 dozen clams
1. In a mixing bowl, combine the bread crumbs,
sausage, salt, black pepper and Old Bay. Mix well to form a
paste.
2. Open the clams, remove and discard one half of the
shell. Place a little of the mixture on each clam.
3. Bake
uncovered until the tops are golden brown, about 15 minutes at 350
degrees. Serves 4.
1/2 cup mayonnaise
1/2 teaspoon prepared mustard
1 tablespoon dill pickle juice
4 hard boiled eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1 shallot, finely chopped
1 tablespoon cilantro, finely chopped
1. Combine the mayonnaise,
mustard and pickle juice in a mixing bowl.
2. Cut the eggs in
half, brake the yokes into small pieces and add to the mixture.
3.
Add salt, black pepper and shallot to form a paste.
4. Place
a little of the mixture on each egg half. Garnish with the cilantro.
Chill for 30 minutes before serving. Serves 4.
This page, and all contents, are Copyright (C) 1995, 1996 by Greenhill Publishing Company, Somerset New Jersey
Leon Graves cookbook01@aol.com