1¼ cups prepared horseradish
½ cup vinegar, preferably champagne
⅓ cup simple syrup
1¼ cups water
Simple Syrup
Pour 1 cup of sugar and 1 cup of water in a saucepan and bring to a boil. Stir until sugar is dissolved completely. Cool.
Directions
Combine all ingredients in a blender and blend thoroughly. Strain onto a wide and shallow container and freeze. When thoroughly frozen, scrape with a fork to create a shaved ice. Serve on oysters immediately.
2 tablespoons lemon juice
1½ teaspoons wasabi powder
1¼ cups tomato juice
¼ cup minced celery stalks
minced celery leaves
salt (Kosher)
12 shucked extra-small to small oysters with their liquor
Chill 12 shot glasses in the refrigerator for 1 hour.
In a bowl, mix together the lemon juice and wasabi powder until blended. Add the tomato juice, celery stalks, celery leaves, and a pinch of salt. Stir to evenly blend and allow the juice mixture marinate for about 15 minutes. Taste for seasoning, adding more salt and wasabi if needed to your preferred taste.
Spoon a bit of the mixture into the bottom of each shot glass. Add an oyster to each and top with the rest of the juice mixture. Serve right away.
Enjoy!
A classic Southern salad you won’t soon forget.
½ cup pecan halves
½ medium onion, sliced
About 6 cups fresh spinach
2 cups strawberries
¼ cup fresh goat cheese, crumbled
1 medium orange
¼ teaspoon salt
1 teaspoon dry mustard
2 tablespoons apple cider vinegar
½ cup extra-virgin olive oil
1 teaspoon poppy seeds
Spread the pecans in a dry skillet over medium heat and toast, stirring often, until fragrant. Cool and chop coarsely.
Wash the spinach well and dry. Remove the thick stems and tear the leaves into bite-sized pieces. Place in a large salad bowl.
Remove the hulls, the leafy stem, from the strawberries with a paring knife. Slice the strawberries and add to the spinach with the pecans. Add the onion to the salad with the goat cheese. Toss well. Grate the orange zest and sprinkle over the salad.
Squeeze the juice from the orange into a small bowl (this should yield about ½ cup). Whisk in the salt, dry mustard, and vinegar. Whisking constantly, slowly drizzle in the oil. Stir in the poppy seeds.
Add just enough dressing to the salad to moisten and toss well. Serve immediately.
“Burgoo is literally a soup composed of many vegetables and meats delectably fused together in an enormous cauldron, over which, at the exact moment, a rabbit’s foot at the end of a yarn string is properly waved by a colored preacher, whose salary has been paid to date. These are the good omens by which the burgoo is fortified.”
~ William Carey 1761-1834, “Carey’s Dictionary of Double Derivations”
(Makes 1200 Gallons)
Mix the ingredients, a little at a time, and cook outdoors in huge iron kettles over wood fires for 15 to 20 hours.
* Use squirrels in season. 1 dozen squirrels to each 100 gallons
4 large cucumbers
4 green onions
2½ cups buttermilk
¾ teaspoon salt, or to taste
2 teaspoons chopped fresh dill
Optional: cherry tomatoes cut in half, edible flowers or even lump crab meat.
Equipment: Food Processor preferred or Blender
Peel the cucumbers, remove and discard the seeds, and cut them into chunks. Cut the green onions into chunks, using the green and white portions. Put the cucumbers and green onions into a food processor and process the vegetables to a coarse purée.
Add the buttermilk, salt, and dill. Process until the soup is smooth. Taste and add more salt, if needed.
Chill the soup for 3–4 hours. Serve cold in chilled bowls with optional ingredients if desired.
There is quite an argument still raging about the origin of this stew in the South, and it doesn’t appear to be resolved anytime soon. Either way we know one thing, it’s delicious. Brunswick County, Virginia, and the city of Brunswick, Georgia, both claim to be the origin of the stew. A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island.
Cut the chicken in pieces and simmer it in 3 quarts of water for a thin stew, or 2 quarts for a thick stew, until meat can easily be removed from the bones, about 2 1/4 hours.
Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching.
Add the chicken, boned and diced if desired, and the seasonings.
Note: Brunswick Stew is one of those things that benefit from long, slow cooking. It is a rule in some tidewater (Virginia) homes never to eat Brunswick Stew the same day it is made, because its flavor improves if it is left to stand overnight and is reheated the next day.
¼ cup unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock
2 cups smooth peanut butter
1 ¾ cups half-and-half
Finely chopped salted peanuts, for garnish
In a large saucepan over medium heat, melt the butter. Add the onion and celery and cook, until softened, about five minutes.
Stir in flour and cook two or three minutes longer.
Pour in the chicken stock, increase the heat to high, and bring to a boil. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 to 20 minutes. Pour into a sieve and strain. Return the liquid to the sauce pan.
Whisk the peanut butter and the half-and-half into the liquid. Cream can be used for a richer soup. Warm over low heat, stirring often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped peanuts.
Puree peaches with sugar. Mix in sour cream. Add lemon juice, sherry, orange juice and blend until smooth. Cover and chill. Garnish with sliced peaches.
1 quart vegetable oil, for frying
¾ cup all-purpose flour
1 sprig fresh thyme leaves
Kosher salt and freshly ground black pepper
1 cup chopped conch meat
½ onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
1 teaspoon tomato paste
1 cup water
Heat the oil in a large heavy-bottomed saucepan, Dutch oven, or deep fryer to 365 degrees.
In a large mixing bowl, combine the flour, thyme, salt, and pepper. Mix in the conch meat, onion, bell pepper, celery, tomato paste, and water.
In batches, drop the batter by rounded tablespoons into the hot oil and fry until golden brown. Use a slotted spoon to transfer the fritters to a baking sheet lined with paper towels to absorb any excess oil.
3 cups White Lily buttermilk cornmeal mix
1 cup White Lily self-rising flour
1 teaspoon baking soda
2 teaspoons kosher salt
4 teaspoons freshly ground black pepper
1 cup chopped scallions
2½ cups buttermilk
1 pound lump crab-meat
1 large egg, lightly beaten
Tartar sauce for dipping
Fill a deep-sided cast-iron skillet or Dutch oven with 1 inch of oil. Place over medium-high heat, and bring the oil to 375 degrees. Monitor and keep the temperature between 350 and 375 degrees while you are frying.
In a large bowl, whisk all the ingredients together. Working in batches, drop a tablespoons into the oil and fry until golden and crisp, usually 3 to 4 minutes, turning occasionally. Remove with a slotted spoon and drain on paper towels.
Serve with a bowl of tartar sauce for dipping
Mark Bere Peterson’s Counterculture, Urban Legends, Paganism & Witchcraft 