SPICES I USE MOST OFTEN


BASIL or SWEET BASIL---A peppery, tangy, clove-flavored herb belonging to the mint family. Easily home grown, and best used fresh. Essential to tomato dishes. Adds tang to mushrooms, scrambled eggs, duck, rabbit or venison, beef, pork and veal roasts. Also good in Salads, soups, and stews, and great to add to boiling water for shrimp, lobster and vegetables. Per 4 servings use 1/8-1/4 tsp if dried, or 2-3 tsps chopped fresh.


BAY LEAF--A strong woodsy herb with a light cinnamon flavor. But be very careful as if overused or overcooked can become bitter. Should be added to any dish about 15 mins. before serving. I recommend only using the big leaves that can be removed right before serving, in case you have left overs you want to freeze. Add to sauces, stews, soups, pot roasts, tomato sauces with fish as the meat, stuffings, or water when boiling vegetables. Per 4 servings use 1-3 leaves depending on the freshness.

CHIVES--in the family of green onion tops, it's a delicate, onion flavored herb used fresh as often as possible, and easily grown inside on a kitchen window sill. Per 4 servings use about 1 tsp chopped.

CLOVES--a strong pungent, almost hot spice, which are the unopened flower buds of the clove tree. It is named after the French and Latin words meaning nail as it's shape resembles a nail. Use the ground clove powder in dishes like, breads, pickles, preserves, mincemeats, soups, stews, and sweet potatoes. Whole cloves are great to add to the vegetable water or to beverages and studding in baked hams. Per 4 servings use 1/8-1/2 tsp of the ground or 1-2 whole in beverages.

FILE' POWDER--a woodsy, root-beer like seasoning made from dried sassafras leaves. (which is also what root-beer extract is made from). Greatly enhances gumbos and creole dishes, and is added after cooking, usually in individual dishes when serving. Try a scant tsp per serving first.

MARJORAM--has a weaker lighter flavor than sage and sometimes used as a substitute for sage, with a musky-yellow, nutty flavor. Easily grown in a window sill from a cutting, and used in veal, lamb, fowl, vegetables, seafoods, eggs, soups, and brown sauces. Per 4 servings use 1/4-1/2 tsp crushed dried leaves or 3-4 small fresh leaves, if using powdered: 1/8-1/4 tsp.

SPICES STILL UNDER CONSTRUCTION---JACL SCROLL DOWN!



Ok...as promised here are your Oyster recipes...*smile*

FRIED OYSTERS

Great served on a loaf of French bread with lettuce, tomatoes, ketchup, Mayo, Mustard or whatever condiment you prefer! 


(For about 10-12 large oysters)
1 lrg egg beaten                 1 cp milk
3-4 drops tobasco
1 cp flour                       1 cp corn meal
1/2 tsp salt                     1/2 tsp garlic powder
1/2 tsp cayenne (red) pepper     1/2 tsp paprika
1/4 tsp onion powder             1/4 tsp black pepper
1/4 tsp dried thyme leaves       1/4 tsp dried oregano

Note: the oil used can be vegetable, lard, bacon grease or butter but must be able to withstand high temperatures. Oysters are best when deep fried so be sure to have enough oil to have 2 or more inches in the skillet. A match test can be used to be sure oil is hot enough, just place a match in the oil and when it ignites it is ready. Approx. 375 degrees should be sufficient if you prefer using a thermometer.

In a large bowl mix well the beaten egg, milk and tobasco, add all oyster to this mixture and let stand while heating oil and preparing the dry ingredients.

In a flat dish, with about 2 inch sides mix well, stirring with a fork all the dry ingredients and seasonings. (these are approx. and may add more if desired).

When oil is heated and ready with fingers, and one at a time dredge an oyster in the dry mixture, and add to oil with a slotted spoon. Prepare each oyster in this manner adding to oil but do not over crowd the skillet. On occasion stir with slotted spoon to be sure all sides are fried equally. Oysters should be a golden brown and ready in approx. 2 minutes. Drain on paper towels.

OYSTERS BIENVILLE


2 Tbsp. butter               3/4 cp white wine
2 Tbsp. flour                2 egg yolks
2 cp chopped green onions    1/2 lb. chopped boiled shrimp
1 Tbsp minced parsley        grated parmesan cheese
bread crumbs                 1 cp oyster, shrimp or fish stock
1/2 cp chopped mushrooms     3 doz fresh oysters
salt and pepper to taste           keep shells


Blend butter and flour in saucepan. Add green onions and cook until wilted. Add 1 cup oyster, shrimp or fish stock. Simmer with mushrooms, parsley and wine. Beat eggs and add slowly to mixture. Cook over low heat until thickened. Add shrimp and season to taste with salt and pepper. Arrange oysters on shells. Spoon mixture over oysters and top generously with Parmesan cheese and bread crumbs. Bake at 350 degrees until brown on top.