Friday, July 01, 2005

Food For The Fourth

These 2 dishes are easy to do and deeeeeeeelicious.

Bar-B-Q'd Oysters

1 quart oil
2 dozen shucked and drained oysters
½ teaspoon liquid smoke
¼ cup chili powder
½ cup all-purpose flower
1 teaspoon ground cayenne pepper (I put more, but then I grew up in La.)
1 teaspoon onion powder
1 teaspoon garlic powder
Salt to taste
1 teaspoon hickory-smoked salt

Preheat the oil in a large deep fry pot to 350°F.

Place the oysters in a mixing bowl, add the liquid smoke, and let them soak about 10 minutes.

Sift together the chili powder, flour, pepper, onion powder, garlic powder, salt, and hickory salt into a small bowl or small paper bag.

Add the oysters and shake to coat well.

Deep fry for 3-4 minutes or until brown.

Drain on paper towels.

Whooooooooooo Boyeeeeeeeeeeeeeeee!

Grilled Pork Loins

This is as close as I could come to Carlos'N Charlie's in Acapulco. It might be even better than theirs. I haven't been back there in quite awhile to compare :)

Note: Buy the thinly-sliced (¼-inch or less) "Breakfast" pork loins or ask the butcher to slice 'em breakfast-thin (a good butcher will know what you mean). You can slice the thick ones yourself, but it can be a pain by hand -- literally -- pork loins are very hard to slice even with a sharp knife. If you have to do it that way, put the loins in the freezer to firm them up --don't freeze them-- just enough to make slicing easier and safer.

12 breakfast pork loins (feeds about 2 as main dish -- I ain't joking -- 3-4 as side dish)
2 tablespoons of liquid smoke or marinade (I use Figaro Mesquite Marinade)
1 basting brush
1 barbeque grill, charcoal, lighter fluid, etc

Salt and pepper the loins

Pour liquid smoke in a small cup

Put loins on grill, close cover and grill 'em for about 3 minutes -- then flip 'em over

Brush the liquid smoke on the side that's been grilled and then close cover and grill for about 3 more minutes, then flip 'em again and brush with liquid smoke again and close cover.

Now you're about 9 minutes away (or longer if pork was sliced thicker than ¼-inch) from some great tasting porkies. Oh yeah -- depending on what type of grill you have, you might want to flip 'em one more time.

Bring it on home now... call the law!

Other Ideas

Alabama-style Shrimp Bake

Apples in Wine & Cinnamon Sauce

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