Jim's Favorite Recipes (In his words)

Drambuie Chicken Wings

• 1/2 cup Drambuie
• 4 tblspns melted butter
• 4 tblspns soy sauce
• 3 tblspns honey
• 2 tblspns minced fresh ginger
• 5 cloves garlic, chopped
• salt and pepper to taste
• 3 1/2 lbs. wings

Combine ingredients.  Mix well. Add wings, cover and refrigerate at
least 4 hours or overnight.

grill over medium hot coals.  Watch  closely, as they can burn easily. 
Serve hot, warm or at room temp. 4-6 servings.

Sister Ceci's Stuffed Mushrooms

• 12-16 big fresh mushrooms
• 1/2 cup butter
• 3 tblspns diced green pepper
• 3 tblspns diced onion
• 3 tblspns diced celery
• 1 1/2 cup fresh bread cubes
• 1/2 tspn salt
• 1/8 tspn pepper

Remove stems and chop fine. Melt 3 tblspns of butter in large skillet.  Saute mushroom caps only on bottom side 2-3 minutes.

Arrange caps in shallow baking pan.  Heat rest of butter and saute veggies til tender.  Remove from heat and stir in bread cubes and salt and pepper.

Fill caps and bake 15 minutes at 350*.  UUHH, nome of these measurements are precise.  Enjoy.

Note.  This needs to be made close to eating time. (or kept warm)  Cold mushrooms very unappitizing.


Simple Dr. Pepper Pulled Pork

• 12 ounces good root beer
• 2 lb pork tenderloin, or shoulder or butt.

Cook in crockpot on Low for 6 hrs.

Shred, toss out juices.

Return to crockpot with around 18 ozs. of your favorite bbq sauce.

Warm, eat.

Blackened Fish

Get some Paul Prudhomme's Blackened Redfish bottle of spices at either Harp's or Wal-mart. I can't remember who carries it.

Let the fish get to room temp. Apply melted(and then cooled) butter to one side and sprinkle liberally with the spice.

Get your skillet smoking hot(Pile the coals upto the grate) Put the fish in the grill, apply butter and spice to the uncooking side. It doesn't take long before it is flipping time.  Enjoy..

DIY Mary Maestri's Salad

Tear up as much lettuce as you need.
Add the following in order
1.  Salt

2. Wesson oil

3. Red wine vinegar

4 Garlic salt

5. Coarse ground pepper.

6. Eat

Good anytime and especially with Italian food.