Pecan Pie

Dolly’s Pecan Pie

Ingredients

3 eggs
2/3 cup dark brown sugar
dash of salt
1 cup of dark cayo syrup or
use white cayo syrup
1 teaspoon vanilla
1/3 cup melted butter
1 cup chopped pecans
1 cup whole pecans
Uncooked pastry shell (see recipe below)

Directions

Preheat oven at 350 degrees Fahrenheit

Combine everything except the whole pecans, pour into pastry shell, add whole pecans on top and bake for 40 - 45 minutes.

I make two of these for Thanksgiving.

Dough for Pastry Shell

Ingredients

2 cups all purpose unbleached flour
1 cup spry
1 teaspoon salt
1/2 cup ice cold water

Directions

Place 2 cups flour, 1 teaspoon salt in a bowl and mix together briefly.
Add 1 cup spry and rub the spry and flour together with your fingers until the flour looks like  coarse bread crumbs. Don’t overwork the flour. Gently add some of the water and mix the flour around with your hands, it shouldn’t be too wet and mushy, nor too dry. The flour should be beginning to bind like a dough, mold it together with your hands so it is in one ball.
Some people leave the dough in the fridge to chill, but I generally use it right away, sprinkle the cutting board with a bit of flour, place the dough on the flour and flatten the ball with your hands before rolling out to fit the pastry dish.
This recipe is enough for two pastry dishes.
Pecan pie only has pastry on the bottom.

smoked turkey

Our cousin, Chris, smokes the turkey for us at Thanksgiving.
It is moist, tender and absolutely delicious!




We had 2 13 lb birds, he stuffs a whole orange in
 each turkey, on the third rack he has a silver foil pan, filled with onions with the skins on and
quartered, apples slices in half, celery and a large
dollop of red wine. He also pours more red wine
around the turkeys and checks during smoking
time to make sure that none of the liquids dry out.
He may add more wine during the cooking time.











Chris smokes his turkeys for a good four hours, checking to make sure the meat is tender and falling away from the bone.

Honey Hoisin Barbequed Salmon

My friend, Linda, made this the other evening. This recipe is absolutely delicious, served over a bed frisee salad with oranges. You can substitute sword fish or sea bass for the salmon.

Ingredients

 4 Salmon Fillets

For the marinade

1 tablespoon chopped ginger
2 tablespoons pureed roasted garlic
1 teaspoon ground black pepper
2 teaspoons sesame oil
1 tablespoon rice vinegar
1 tablespoon fresh chopped cilantro

For the Honey Hoisin Glaze

1/2 cup honey
1/2 cup hoisin sauce
2 finely chopped scallions
2 tablespoons rice vinegar
1 teaspoon black pepper
2 teaspoons sesame oil
Salt

Directions

To prepare the roasted garlic, usually 4 medium sized cloves yield 2 tablespoons pureed garlic. Cut off the top 1/2 inch of the garlic bulb to expose the ends of the individual cloves. Place the bulb, cut end up, on a double thickness of silver foil, or a small baking dish, cover with foil. Drizzle bulb with 1 tablespoon olive oil. Roast garlic in a preheated oven at 400 degrees Fahrenheit for about 25 minutes of until garlic feels soft when squeezed. Scoop out the garlic until desired amount.

Mix all six ingredients together for the marinade, 1 tablespoon chopped ginger, 2 tablespoons pureed roasted garlic, 1 teaspoon ground black pepper, 2 teaspoons sesame oil, 1 tablespoon rice vinegar, 1 tablespoon fresh chopped cilantro. Rub marinade all over salmon and marinate for 2 hours.

Prepare the glaze next with 1/2 cup honey, 1/2 cup hoisin sauce, 2 finely chopped scallions, 2 tablespoons rice vinegar, 1 teaspoon black pepper and 2 teaspoons sesame oil. Add salt to taste. Mix all ingredients together and refrigerate glaze until needed.

Preheat grill to medium high.
Place marinated salmon skin side down - grill for 5 minutes.
Baste fillets with sauce, continue to turn another 4 minutes, baste and turn as necessary.

Frisee Salad with Oranges

Ingredients1/4 cup balsamic vinegar
2 tablespoons finely chopped shallots
1 tablespoon honey
1/3 cup olive oil
salt and pepper
2 heads frisee lettuce
2 heads Belgian endive
2 oranges segmented

DirectionsWhisk the balsamic vinegar, shallots and honey in a bowl.Gradually whisk in the oil. Season with salt and pepper to taste.
Trim the endive and cut into thin slices crosswise, tear the frisee leaves into pieces,
toss the endive and frisee with enough vinaigrette to coat, Season with salt and pepper.
Mound the salad onto plates. Surround with orange segments. Drizzle remaining vinaigrette around the salad.
You can toss some roasted hazelnuts on top if you wish.

Eli's Delicious Fried Chicken

Eli’s Fried Chicken



Ingredients

Winglets, or chicken wings
White Vinegar
Adobe
Sazon
Garlic Powder
Onion Powder
Black Pepper
Salt
Vegetable Oil

Directions

Soak the chicken in 3 parts vinegar and 1 part water for 30 minutes
After the chicken has soaked, rinse the chicken in water.
Make a mixture of 1 tablespoon Adobe, 1 teaspoon Sazon, 1 teaspoon garlic powder, 1 tablespoon onion powder, a shake of black pepper and 1 teaspoon salt. Rub this mixture over chicken.

Dip chicken in flour completely so it is coated. Shake excess flour off.
Pour vegetable oil into a pan and heat.
Make sure vegetable oil is hot on the fire approximately 375 degrees Fahrenheit.
Fry chicken until golden brown.
Drain on paper towel.