Recipes & Such

Here are a few more recipes for your Holiday Season pleasure.

The Grill will be closed Thursday-Thanksgiving Day.

To all my long time readers... we say "Thank you."
To all my new readers that have joined us here at the grill... we say "Welcome."

From Myself, Julie, Robyn, and Sweetie, we say to All of you...
"Happy Thanksgiving."

Enjoy your time off, be safe.

We will be re-open on Friday, see you then.

Enjoy!!!
B.D.


FLYING HORSE SALSA
Christy Carpenter-Flying Horse Restaurant

1 – 12 oz can diced tomatoes
1 ½ teaspoon fresh garlic
1 large fresh Jalapeno pepper, seeded
½ small yellow onion
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 ½ teaspoon lime juice
2 sprigs of fresh cilantro

Combine all ingredients in a food processor and blend into a rough puree.
The recipe yields approximately 4 cups and will hold in the refrigerator for 2 to 3 days.


APPLE SLAW
By Ann Cox

1 (16oz) pkg shredded Cole slaw mix
2-3 small tart red apples, shredded or grated
1 Tbsp. lemon juice
1 (6-oz) can crushed pineapple, drained
2/3 c mayonnaise
1/4 c sugar
½ tsp. salt

Combine apples and lemon juice in large mixing bowl.
Add coleslaw and pineapple and stir.
In a separate bowl combine mayonnaise, sugar and salt.
Add to Cole slaw mix and toss to coat.
Chill and serve. Yield: 6-8 servings.
*May add ½ c chopped celery if desired.


SEAFOOD STUFFED MUSHROOMS
Rene Larriviere-Larriviere's Restaurant

1 lb medium shrimp
½ lb white crabmeat
¼ lb butter
½ c parsley
½ c green onions
3 Tbsp. flour
¼ c heavy whipping cream
½ c plain bread crumbs
2 Tbsp. sherry
½ tsp. Tabasco
1 Tbsp. chopped garlic
1 ½ lbs fresh medium mushrooms
Salt, to taste
1 c Parmesan cheese
1 bunch parsley, for garnish

Chop shrimp into small chunks.
Melt butter and add parsley and onions, sauté for a few minutes,
until onions are soft then add shrimp.
Cook until shrimp are pink 2 to 3 minutes then, stir in flour.
When mixed, stir in cream and, then bread crumbs, Tabasco, garlic and salt.

Remove from heat and stir in crabmeat, ½ cup of cheese, and sherry.
Wash mushroom caps and remove stems. Stuff each one and put in baking pan.
Sprinkle ½ cup cheese over top of mushrooms and bake at 350 for 15 minutes.


ANN’S SPECIAL SAUCE
By Ann Cox

1 (18-oz) jar orange marmalade
1 (18-oz) jar apricot preserves
1 (6.5-oz) jar horseradish
1 (6-oz) jar spicy brown mustard or Creole style mustard

Pour ingredients into a saucepan and simmer on low until blended, stirring continually.
Pour into jars and refrigerate.

NOTES: Good served over cream cheese with crackers as an appetizer, or as a condiment or sauce with pork, chicken.
Yield: 4-5 cups.