Granz' Keepies & Throwies

Okra Soup

Ingredients

• 1/4 pound salt pork
• 1 1/2 pounds Native mutton 
• thyme
• carrots
• okra (can or Trappeys okra, corn, tomatoes)
• salt/pepper to taste
• celery, onion

Instructions

1. Steam pork, mutton, veggies until well steamed - season to taste.
2. Add water and bring to boil - simmer for 1 1/2 hours. 
3. Last half hour: add ear corn, brussels, potatoes, turnips, etc. The more the merrier. Add whatever other veggies you wish.

Okra Soup

Here's Mary Whitcher's Okra Soup, which dates from the last decade of the 18th century and is still good today. It's taken from the "Shaker Cookbook."

OKRA SOUP

Ingredients

• 4 pounds veal shank, cracked
• 2 large onions, diced
• 2 carrots, diced
• 4 tomatoes, skinned and cut
• 4 quarts water
• 1 teaspoon salt
• 1 teaspoon sugar
• 1-8 teaspoon pepper
• 1 quart fresh okra, thinly sliced or 20 ounces frozen okra, cut

Instructions

1. Place the veal shank in an enamel, glass or stainless steel soup pot with the onions, carrots and tomatoes. Add the water and seasonings. Simmer the mixture over low heat for 6 hours. Remove the meat and cartilage from the veal and cut it into small pieces. Return the meat to the pot and add the okra. Simmer the soup for 30 minutes. Serve hot. Makes 8 servings. 

According to Mary Whitcher: "This soup is a meal in itself and should not be served with a dinner, but as a supper (or luncheon) dish along with some greens and a hearty dessert.

Blue Mountain Pigeon (Jamaican)

Preparation time: 10 minutes, plus 30 minutes marinating

Cooking time: 27 - 30 minutes

To serve: 4

You will need

• 2 pigeons
• 1/4 pint (U.S. 2/3 cup) olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• salt and pepper
• black butter (see page 31)

Instructions

1. Carefully split the pigeons from the back without separating the halves. Flatten them with a broad knife. Mix the oil, parsley, and chives, season the birds with salt and pepper and marinate them in the oil for 30 minutes, turning them twice. 
2. Skin side down, grill the birds under a moderate heat for 15 minutes, basting with the marinade; then turn them and grill for a further 10 minutes or until they are tender. Finish quickly under a high heat for about 2 minutes. Put a pat of black butter on each and serve with lime wedges and breadfruit crisps (see page 18). 

Orange, Radish, and Scallion Salad

Ingredients

6 navel oranges, peel and pith discarded and the flesh cut into sections

14 radishes, chopped coarse and excess liquid squeezed out

3 scallions, minced

1/4 cup fresh lemon juice

2 tablespoons sugar, or to taste

2 tablespoons olive oil

coarsely ground pepper to taste

curly leaf lettuce

Instructions

1. In a large bowl combine the orange sections, the radishes, the scallions, the lemon juice, the sugar, the oil, the pepper, and salt to taste, toss the salad gently, and serve it in a bowl lined with the lettuce. The orange mixture may be prepared 1 day in advance and kept covered and chilled. Serves 6.

Braised Cabbage

Ingredients

• 2 tablespoons margarine
• 1 large onion, sliced
• 1 large carrot, sliced thin
• 1 cup chicken broth or water
• 2 pounds green cabbage, cut-up
• 1/2 teaspoon each cumin and salt

Instructions

1. In skillet over medium heat, melt margarine. Add onion and carrot; sauté until well glazed. Add broth: bring to boil. Add cabbage; season with cumin and salt. Reduce heat; cover; simmer 20 minutes or until cabbage is crisp tender. 

Makes 4 servings.

Shirley Verrett's Hay and Straw

Average Serves: 4 - 6

Preparing: 45 minutes

Cooking: 25 minutes

Ingredients

6 ounces green noodles

6 ounces yellow noodles or spaghetti

boiling water, salt

3 tablespoons olive oil

1 clove garlic, halved

1 medium onion, chopped

3/4 pound fresh mushrooms, sliced

1/4 pound sweet butter

black pepper to taste

1/4 pound Parmesan cheese, grated

Instructions

Cook yellow and green noodles in boiling water in separate saucepans, each with 3/4 teaspoon salt, half a tablespoon olive oil, for time specified on each package (usually 10 - 12 minutes). Drain; rinse in hot water, keep hot. Meanwhile, sauté garlic in 1 tablespoon oil for 3 minutes and remove. Add to the oil the chopped onion and sauté until tender, about 5 minutes. Remove. Add remaining oil and mushrooms. Sauté 5 minutes or longer, stirring constantly. Have ready a large earthenware, enamel, or glass bowl containing the butter, which has been cut into 6 or 8 chunks. Add noodles, onions, and mushrooms. Toss, as you would a salad, to mix. Add salt to taste, as well as black pepper, then add half the grated cheese. Toss again to distribute thoroughly. Pass remaining cheese to be added as desired. 

Rock Lobster Internationale

Ingredients

• 6 (4 ounces each) frozen rock lobster tails
• Water
• 1/2 cup Italian salad dressing
• 1/2 cup sliced scallions
• 1 green pepper, chopped
• 1/2 cup thinly sliced celery
• 1 cup beak sprouts, drained (1/2 of 1-pound can)
• ?/4 cup slivered almonds
• 1 (?) cup chicken broth
• 1 (?) tablespoon cornstarch to 2 tablespoons soy sauce

Instructions

1. Drop frozen lobster tails into boiling salted water. Bring to boil, cook 7 minutes. Drain immediately and drench with cold water. 
2. Cut along each edge of thin membrane with kitchen shears and strip off. Carefully remove meat from shells in one piece. 
3. In skillet, heat Italian dressing, add scallions, green pepper and celery. Sauté for 5 minutes or until vegetables are just tender crisp. Add bean sprouts and almonds; heat 5 minutes more.
4. In small saucepan, bring chicken broth to boil. Dissolve cornstarch in soy sauce and add to chicken broth. Cook, stirring constantly until thick and glossy. 
5. Preheat oven to 400 degrees. Place rock lobster shells side by side in medium, shallow baking dish. Spoon hot vegetables into shells. With sharp knife, slice rock lobster meat into thin slices and overlap on top of vegetables. Spoon half of sauce over tails. Cover and bake for 10 minutes, or until heated through.
6. Serve with remaining sauce. This kitchen-tested recipe makes 6 servings. 

Curried Chicken for 2

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 2 teaspoons curry powder
• 1 teaspoon cumin (optional)
• 2 cups cauliflower florets (buy small 1/4 head, use half and eat rest raw as a snack)
• 2 cups cubed eggplant (buy small one, use half, bake and freeze other half)
• Pinch cayenne pepper
• 1 tablespoon flour
• 1 cup low-sodium chicken broth
• 3 cups sliced cabbage (about half aast, skinned, boned and cut into narrow strips)
• 1/2 cup low-fat yogurt
• 2 tablespoons minced parsley
• 2 teaspoons lemon juice to taste

Yields 2 servings. Each serving has about 397 calories, 11 grams fat, 69 milligrammes cholesterol and 185 milligrammes sodium. 

Instructions

1. Put oil in saucepan and heat for about a minute. Add onion and cook until tender. Add curry powder and cumin (if used) and heat for about a minute. Now add cauliflower, eggplant, 

Rest of recipe is missing.

Marinated Carrots

(Makes 8 servings)

Ingredients

• 1 can tomato soup
• 1 1/2 teaspoons hot Tabasco
• 1/4 cup canola oil
• 1/2 cup honey
• 3/4 cup apple-cider vinegar
• 1 teaspoon dry mustard or prepared mustard
• 2 pounds cooked carrots (do not overcook)
• 1 medium bell pepper, sliced or slivered raw
• 1 medium onion, sliced

Instructions

1. Whip all marinade ingredients well. Drop pepper and onion slices into marinade. Pour marinade over drained, slightly cooked, sliced carrots. Place in refrigerator. Chill for 8 - 12 hours before serving. Will keep up to three weeks in refrigerator (if you can keep them that long). 

Tropical Fruitcake

Ingredients

• ? cups diced, dried pineapple
• 1/3 cup chopped pecans
• ? cups white raisins
• ? cup diced natural dried papaya or apricots
• 1/3 cup light rum
• Vegetable cooking spray
• 2 cups sifted cake flour
• 3/4 cup sugar, divided
• 1/2 teaspoon baking powder
• 1/4 tablespoon salt
• 3 tablespoons corn oil margarine/butter blend, melted
• 1 teaspoon vanilla
• 3/4 cup large egg whites, room temperature
• Additional rum

Instructions

1. Combine pineapple, pecans, raisins, papaya and rum in bowl; stir to blend and marinate 4 hours or overnight. 
2. Coat the inside of a 9-by-5-inch loaf pan with vegetable cooking spray. Place a liner of parchment or wax paper in bottom of pan and spray again; wipe lightly with paper towel. Set aside. Preheat oven to 350 degrees.
3. Measure sifted flour into large bowl and combine with 1/2 cup of the sugar, baking powder and salt. Add marinated fruit mixture and stir until fruit pieces are evenly coated with flour mixture. Blend in melted margarine/butter blend and vanilla. 
4. Beat egg whites with remaining 1/4 cup sugar until stiff but not dry. Stir 1/4 (?) cup into fruit/flour mixture to lighten the batter; fold in remaining egg whites until thoroughly blended.
5. Turn into preheated pan and bake for 1 hour (or until cake tester inserted in center comes out clean).
6. Cool in pan or metal rack for 5 minutes, then turn cake out onto rack, right side up. Cover with a clean cloth and allow to cool completely. Spoon 2 to 3 tablespoons additional rum over top of cake then wrap well in plastic wrap and refrigerate 3 to 4 days before cutting. When ready to serve, slice with a thin, sharp knife. Makes 32 1/4-inch slices with 123 calories per slice. 

This recipe was very difficult to read; some measurements are missing and questions appear in the text where print was illegible.

Lemon-Herbed Baked Chicken Breast

Ingredients

• 1 lemon, thickly sliced
• 1 chicken breast or leg quarter, bone in
• 1 tablespoon butter or margarine, softened
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon oregano
• 1/2 teaspoon dried parsley

Instructions

1. Preheat oven to 375 degrees; line a small baking pan with foil and lightly grease. Place lemon slices on greased foil. Place chicken on top of lemon slices. Combine butter, garlic and herbs spread evenly over the top of the chicken breast. Bake 30 to 35 minutes, or until chicken is golden brown. Makes 1 serving. 

Chicken with Wild Rice Dressing

Ingredients

• 2 cans (13 3/4 (?) ounces each) chicken broth
• 1 bay leaf
• 1 cup wild rice*
• 1/2 cup chopped celery
• 1/2 cup chopped onion (1 medium-size onion)
• 1/2 cup chopped carrot
• 1 pound medium-size mushrooms, sliced
• 1/4 cup (1/2 stick) butter
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• ? to ? teaspoon poultry seasoning
• 1 broiler-fryer (3 pounds)

Instructions

1. Bring chicken broth to boiling in medium-size saucepan. Add bay leaf and wild rice. Lower heat. Cover and simmer 30 minutes or until rice has absorbed the broth. 
2. Preheat oven to moderate (375°). 
3. Sauté the celery, onion, carrot and mushrooms in butter in medium-size skillet over medium heat just until tender, about 5 minutes. Add salt, pepper and poultry seasoning. Mix well with the wild rice.
4. Stuff chicken loosely with dressing. Extra dressing can be baked in small baking dish during the last 30 minutes of roasting time. Cover cavity of chicken with aluminum foil. 
5. Roast in preheated moderate oven (375°) for 1 1/4 hours or until leg moves easily in joint and meat is no longer pink near bone. 

Editor's Note: To reduce the amount of sodium in the dressing, we removed bacon from the original recipe. 

* Note: Wild rice can be found in the rice section of your supermarket, or for mail-order sources in Minnesota where the rice is grown, see page 151.

Lemon-Thyme Roasted Chicken with Browned Potatoes

Potato wedges roast right along with chicken halves, which are seasoned with thyme and basted with lemon butter. 

Roast at 400° for 1 hour.

Makes 4 servings at 89¢ each. 

Ingredients

• 2 boiler-fryers (about 2 pounds each), split
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 teaspoon leaf thyme, crumbled
• 1 pound baking potatoes (2 to 3)
• 2 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/4 cup (1/2 stick) butter
• 2 tablespoons lemon juice

Instructions

1. Preheat oven to hot (400°). Line a jelly-roll pan or shallow roasting pan with aluminum foil; brush lightly with oil. 
2. Rub chicken halves with salt, pepper and thyme; arrange on one side of pan, keeping some free space for potatoes.
3. Wash potatoes, but do not pare. Cute in half lengthwise, then each half into three wedges. Combine oil and paprika in a shallow dish; coat potato wedges in mixture; place, cut side up, on baking pan.
4. Roast in a hot oven (400°) for 1 hour. Melt butter in a small skillet; add lemon juice. Brush lemon butter over chicken the last 30 minutes of roasting.
5. Arrange chicken halves and potatoes on a large serving platter. Garnish with lemon slices, watercress or parsley, and tomatoes, if you wish.

Elegant Stuffed Quarters

Ingredients

• 3 tablespoons butter or margarine
• 2 medium zucchini (1 pound), shredded
• 3 slices white bread
• 1 egg
• 1/2 cup shredded Swiss cheese (2 ounces)
• 1/8 teaspoon pepper
• salt
• 1 2 1/2 to 3-pound boiler-fryer, cut into quarters
• Pan-Fried Potatoes (below)
• Sautéed Cherry Tomatoes (below)
• 2 tablespoons honey

Instructions

ABOUT 1 1/2 HOURS BEFORE SERVING

1. Prepare stuffing: In 2-quart saucepan over medium heat, melt butter; add zucchini and cook until tender, about 2 minutes, stirring frequently. Remove from heat. Into saucepan, tear bread into small pieces; stir in egg, cheese, pepper, and 1/2 teaspoon salt. 
2. Preheat oven to 400°F. Carefully loosen skin on each chicken quarter by pushing fingers between skin and meat to form a pocket; spoon some stuffing into each pocket. Place chicken in 13" by 9" baking baking pan; bake 50 minutes or until fork-tender. 
3. Meanwhile, prepare Pan-Fried Potatoes and Sautéed Cherry Tomatoes; keep warm.
4. To serve, remove chicken to warm platter; brush with honey and sprinkle lightly with salt. Serve with potatoes and cherry tomatoes. Make 4 servings.

PAN-FRIED POTATOES: In 12-inch skillet over medium heat, melt 3 tablespoons butter or margarine; add 4 medium potatoes, cut into 1/4-inch-thick slices. Cook 20 minutes or until tender, turning occasionally. Sprinkle with 1 teaspoon salt.

SAUTÉED CHERRY TOMATOES: In 3-quart saucepan over high heat, melt 2 tablespoons butter or margarine; add 1 pint cherry tomatoes. Cook just until tomatoes are heated through and skins start to [last few words missing].

Lemony Chicken Cutlets

Ingredients

• 3 whole large chicken breasts 
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• butter or margarine
• 1 cup water
• 1 chicken-flavor bouillon cube or envelope
• 2 small lemons

Instructions

ABOUT 45 MINUTES BEFORE SERVING:

1. On cutting board, cut each chicken breast in half. Working with one half at a time, place it skin-side up. With tip of sharp knife, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut. Remove bones and white tendon. With meat mallet or dull edge of French knife, pound chicken-breast halves to 1/8-inch thickness. 
2. On waxed paper, mix flour, salt and pepper; use to coat chicken. Reserve remaining flour mixture. 
3. In 12-inch skillet over medium-high heat, in 3 tablespoons hot butter or margarine, cook 3 chicken pieces at a time, until lightly browned on both sides, adding more butter or margarine if necessary. Remove chicken pieces to plate.
4. Reduce heat to low. Into drippings in skillet, stir reserved flour mixture; add water, bouillon and juice of half lemon, stirring to loosen brown bits. Return chicken to skillet. Thinly slice remaining lemons; top chicken with lemon slices. Cover; simmer 5 minutes or until chicken is fork-tender. Arrange chicken and lemon slices on warm platter. Makes 6 servings.

Sassy ??? Chicken

This elegant entrée features boned chicken breasts stuffed with spinach, onion, herbs, ricotta, then rolled up and baked. Serve with cold, dry white wine, crusty bread. Supreme!

Ingredients

• 1 medium onion, chopped
• 3 tablespoons butter
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 pound ricotta cheese
• 1 egg, lightly beaten
• 1/4 cup parsley, chopped 
• 1 tablespoon mixed fresh oregano, basil, and chervil, finely chopped (optional)
• Freshly ground pepper
• Freshly ground nutmeg
• 4 whole chicken breasts, skinned, boned, and halved
• Paprika
• 1 lemon, thinly sliced
• Fresh spinach leaves

Instructions

1. Preheat oven to 350°F. Sauté onion in 1 tablespoon butter over medium heat until soft, about 10 minutes. Combine with other ingredients except chicken, paprika, and remaining butter, and mix well. Pound each breast lightly to flatten. Trim away excess fat. Place approximately 2 tablespoons spinach-cheese filling on each breast and roll up. Fasten with string or a toothpick. Place in one layer in baking pan. Dust with paprika and dot with the rest of the butter. Bake 30 to 35 minutes or until golden brown. Garnish with lemon slices, and serve on a bed of spinach leaves.

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Coconut Rolls & Garlic Shrimp with Chives

Coconut Rolls

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup grated coconut

Instructions

1. Cream the butter and sugar. Beat in eggs slowly. Mix together the flour, salt, baking powder. Add the flour and milk alternately. Beat the batter smooth. Add coconut and vanilla. Turn into pan. Bake at 350° for 50 - 70 minutes.

Garlic Shrimp with Chives 

Ingredients

1. 1 1/2 Tbsp. The Herbal Garden Fresh Chives, sliced fine
2. 24 large shrimp (15 to 20 per pound), deveined, shells removed
3. Kosher salt to taste
4. Red chili flakes, crushed
5. 2 Tbsp. olive oil
6. 1/2 cup unsalted butter, cut into cubes, chilled
7. 6 cloves garlic, finely chopped
8. 1/4 cup of white wine
9. Zest and juice of 1 large lemon, finely grated

Instructions

1. Lightly season shrimp with salt and chili flakes. Heat the oil in nonstick, heavy-bottomed skillet over medium-high heat. Cook the shrimp about 1 minute on each side or until cooked through. The shrimp will probably have to be cooked in 2 batches. Keep shrimp warm. Add half the butter to the skillet then add the garlic and cook until golden. Add wine, lemon juice, zest and reduce stock by half. Reduce heat and whisk in remaining cold butter, chives and shrimp. Toss and serve with lemon wedges. 

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Cameron's Conch Fritters

Cameron's Conch Fritters

Ingredients

• 4 conches
• 2 onions, medium
• 2 celery sticks
• 1/2 green sweet pepper
• 2 tomatoes (optional)
• 4 cloves are garlic

Instructions

1. Put in food processor.
2. Add 5 peppers to every conch (20). 
3. Add half a tumbler of water to batter. 
4. Quarter bottle of tomatoes (optional).
5. Long squirt of ketchup.
6. Beat 1 egg and cream (pour cream until it almost covers egg). 
7. Add 1 tsp sugar. 
8. Shake salt.
9. 2 tsp baking powder (little over a teaspoon)
10. Add a little more cream
11. Add 3 1/2 - 4 cups of flour.
12. 1 egg
13. Cream.

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Recipes with Island Flavor

Island Peas and Grits with Conch

Ingredients

• 1 large onion
• 1/2 green pepper
• 1 stalk celery
• 2 garlic cloves
• 2 c. pigeon peas or beans or red peas
• 1 ripe tomato
• 1/4 c. catsup
• 2 c. yellow grits
• 2 c. water
• 3 tsp. olive oil
• 2 conchs, bruised and boiled
• 1 tsp. season salt
• 1 tsp. goat pepper

Instructions

1. Cut up vegetables and sauté in oil. Cut conch into bite-size pieces. Add catsup, peas, conch, seasonings, and water; bring to boil. Add grits. Cook on low heat until done, stirring occasionally to avoid sticking to the bottom of the pot. Add more water, if necessary. Serve with mutton or grouper fish and your favorite vegetables.

Note: Lobster can also be substituted for conch.

Peas and Rice

Ingredients

• 3 c. rice (uncooked)
• 4 c. water
• 1 c. pigeon peas
• 1 onion
• 1/4 small green pepper
• 1 celery stalk
• 2 garlic cloves
• 1 tsp. season salt
• 1 tsp. thyme
• 1/2 tsp. goat pepper
• 1/4 c. tomato paste

Instructions

In a food processor or by hand, chop onion, green pepper, celery, and garlic. Sauté vegetables and all other ingredients, except rice and water, until well blended. Add water, bring to boil, and add rice. Cover and let simmer on low heat until rice is dried. Keep stirring rice from the bottom to avoid sticking. Add a few drops of water, if necessary, to avoid sticking. Cook until rice is soft and flaky. 

Dinner Rolls

Ingredients

• 2 lb. flour
• 1/4 c. butter
• 1/2 c. milk
• 1/2 c. warm water
• 1/4 c. sugar
• 1 egg, beaten
• 1/2 tsp. salt
• 1 tsp. cinnamon (optional)
• 1 (about 2 tsp.) pkg. yeast

Instructions

1. Mix water, 1/2 cup sugar, and yeast together; set aside. Mix flour, butter, milk, egg, salt, and remaining sugar. Add yeast mixture and mix well to form a ball. Add extra water and flour until desired texture. Roll out onto floured surface and knead until smooth. Spread surface with butter and let dough rise for 20 minutes; cover with foil paper. Meanwhile, grease baking pan with shortening. Roll out dough, cut into strips, and tie into knots. Cover and let rise until double in size. Bake at 350°F. for 30 minutes or until golden brown.

Conch Chowder

Ingredients

• 3 large conchs
• 1 onion
• 1 stalk celery
• 1 green pepper
• 3 garlic cloves
• 2 carrots
• 2 potatoes
• 2 bay leaves
• 1 tsp. thyme
• 1/2 tsp. season salt
• 1/2 tsp. goat pepper
• 1 c. tomato paste
• 1 can chopped tomatoes
• 2 Tbsp. oil
• 2 tsp. flour for thickening (optional)
• 4 c. water

Instructions

1. Beat conchs with meat hammer until tender and flatten. Add 2 cups of water and boil for about 15 minutes. Let cool until you can handle them; cut up into very small pieces. Dice all vegetables. Heat oil in a large pot and add herbs. Cook for 2 minutes. Add all other ingredients, except water, and cook for about five minutes. Add water and simmer for 1 hour or until conch is done. Occasionally add more water as needed.

Fish Chowder

Ingredients

• 2 lb. grouper
• 1 large potato
• 2 carrots
• 1 onion
• 2 garlic cloves
• 1 celery stalk
• 1/2 green pepper
• 2 bay leaves
• 1/2 tsp. thyme
• 1 Tbsp. olive oil
• 1/4 c. tomato paste
• 1 can crushed tomatoes
• 1 c. water
• 1 lemon
• Season salt
• Goat pepper

Instructions

1. Wash and season fish to taste with lemon, season salt, and goat pepper. Dice all vegetables. In a large pot, heat oil and add vegetables. Cook for about 2 minutes. Add tomato paste, crushed tomatoes, and water. Add more water, if necessary. Let simmer for 10 minutes. Add grouper. Let simmer for another 15 minutes. 

Scallops in Yellow Curry with Spicy Grapefruit Salad

Total Time: 1 HR

Serves: 8

Ingredients
CURRY

• 2 green cardamom pods
• 1 whole star anise pod
• 1/2 tablespoon whole coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon canola oil
• 4 garlic cloves, peeled and crushed
• Two 1/4-inch pieces of unpeeled ginger
• 1/2 tablespoon ground turmeric
• 1/2 tablespoon sugar
• Kosher salt
• 2 1/2 cups unsweetened coconut milk
• 2 tablespoons Asian fish sauce
• Pinch of saffron threads
• 2 tablespoons fresh lime juice
• 1 cup Thai basil leaves, torn

GRAPEFRUIT SALAD

• 1 small red onion, thinly sliced
• 2 lemongrass stalks, tender inner bulbs only, finely chopped
• 3 tablespoons fresh lime juice
• 2 Thai chiles, minced
• 2 tablespoons Asian fish sauce
• 2 teaspoons sugar
• 3 large Ruby Red grapefruits
• 1/4 cup mint leaves, torn

SCALLOPS

• 1/4 cup canola oil
• 24 large sea scallops (2 pounds)
• Kosher salt
• 3/4 cup salted roasted cashews

Instructions

1. Make the curry: In a skillet, toast the cardamom, star anise, coriander and cumin over moderately low heat, stirring, until fragrant, 2 minutes; transfer to a spice grinder and let cool completely, then coarsely grind.
2. Make the curry: In a saucepan, heat the canola oil. Add the garlic and ginger and cook over moderate heat, stirring, until lightly golden, 3 minutes. Add the ground spices, turmeric, sugar and 1/2 teaspoon of salt and cook, stirring, for 30 seconds. Add the coconut milk, fish sauce and saffron, bring to a boil and simmer for 5 minutes. Cover and let stand for 15 minutes. Strain the curry sauce and return it to the pot. Stir in the lime juice and basil; keep warm.
3. Meanwhile, make the salad: In a bowl, combine all of the ingredients except the grapefruit and mint; let stand for 15 minutes. Carefully peel the grapefruits, removing all of the bitter white pith. Working over the bowl, cut in between the membranes to release the sections. Stir in the mint.
4. Cook the scallops: In a large nonstick skillet, heat 2 tablespoons of the canola oil. Season the scallops with salt, add half to the skillet and cook over moderately high heat, turning once, until just barely cooked through, 5 minutes; transfer to a plate. Repeat with the remaining oil and scallops.
5. Cook the scallops: Serve the scallops with the grapefruit salad; drizzle with some of the curry sauce, garnish with the cashews and serve.

Make Ahead: The strained curry sauce can be made up to 3 days in advance; stir in the lime juice and basil just before serving.

Spicy Creole Pork

Ingredients: Pork, Spicy Creole Sauce (Water, Apple Cider Vinegar (Apple Cider Vinegar, Water), Garlic, Paprika, Tamari (Water, Soybeans, Salt, Alcohol). Extra Virgin Olive Oil, Red Hot Sauce (Aged Cayenne Red Peppers, Vinegar, Water, Salt, Garlic Powder), Red Pepper, Italian Seasoning (Oregano, Marjoram, Thyme, Rosemary, Basil, Sage), Parsley), Green Onions. Contains Soy

Minced Lobster

Ingredients

• 6 lobster tails, boiled
• 1 onion
• 1/2 green pepper
• 2 stalks celery
• 2 garlic cloves
• 1 tsp. thyme
• 1/2 tsp. season salt
• 1/2 tsp. red pepper (optional)
• 1/2 c. tomato paste
• 2 Tbsp. ketchup
• 2 Tbsp. cooking oi

Instructions

1. Remove lobster meat from tail and shred into small pieces. Chop up onion, green pepper, celery, and garlic cloves. In saucepan, heat cooking oil. Add vegetables, tomato paste, and ketchup. Cook for about 3 minutes. Add lobster and seasonings and cook for another five minutes. Add a few drops of water, if necessary. 

Garlic-and-Rosemary Roast Pork Loin

Active Time: 20 MIN

Total Time: 1 HR 45 MIN

Serves: 4

Ingredients

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 8 large garlic cloves, chopped
• 1 bunch of rosemary, leaves only, coarsely chopped (1/2 cup)
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• 2 pounds center-cut pork loin

Instructions

1. In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper. Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.
2. Preheat the oven to 400°. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet and cook over moderately high heat until browned all over, about 5 minutes. Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°. Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.

Grilled Shrimp with Yellow Rice

Ingredients

• 1 lb. large shrimp, peeled and deveined
• 1 tsp. minced garlic
• 1/2 c. orange juice
• 1/4 c. lime or lemon juice
• 1/2 tsp. onion, diced
• 1/2 tsp. green pepper

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