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Please try some of my recipes! I'm certain that you are going to absolutely enjoy them. . FROM MY COURT...TO
YOUR KITCHEN, ENJOY! . Marty
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Blackened Redfish
Ingredients:
6
ounce redfish fillets, sliced 1/2" thick. 3/4 pound butter, melted 1
tablespoon paprika 2 teaspoons salt 1 teaspoon
onion powder 1
teaspoon garlic powder 1 teaspoon
cayenne pepper 3/4
teaspoon white pepper 3/4 teaspoon black pepper 1/4
teaspoon red pepper 1/2 teaspoon dried thyme .
Directions: . Combine all the seasonings in a bowl and set aside. Heat a large saucepan over high heat until it is hot. Melt
butter in separate and dip each fillet in the melted butter. Generously sprinkle seasonings over both sides of the fillets, pat the mixed spices into the fish. Place
fish in the hot saucepan and cook uncovered, over high heat until
the underside is blackened, about 2 minutes.Carefully pour a teaspoon of melted butter over fillets, turn fish and cook until fish done. ***Note:
You can also use “From the Court to the Kitchen’s” Blackening Spice as well.
Creamed Collard Greens
Ingredients:
8 cups of chopped Collard greens 1/4
cup diced onions 2 cups beef broth 1
sliced smoked sausage 3/4 cup heavy whipping cream 1/2 teaspoon salt
2
tablespoon butter 1 tablespoon brown sugar 2
minced garlic cloves 1/2 cup grated parmesan cheese 1/2 cayenne
pepper .
Directions: .
Pour the beef broth into a deep stock pot; add the onions, salt,
brown sugar and bring to a boil. Turn heat down to medium/high heat; add the collards and sliced smoked
sausage and cover. Boil until tender. Drain the collards and return the collards and sausage to the stock pot. On medium heat,
add the butter, minced garlic, cayenne pepper and heavy whipping cream stirring constantly until thoroughly warmed; slowly
mix in the parmesan cheese to flavor. . Note: Add more
heavy whipping cream if you prefer the collards to be more creamy. Mix
well and garnish grated parmesan cheese. Enjoy!
Ground Beef BBQ Baked Beans
Ingredients: 1 pound
ground beef 1/4 cup finely chopped green pepper
1
medium onion, finely chopped 1 can (8 oz.) tomato
sauce
1/2 cup water
2
tablespoon vinegar
1 clove garlic, finely chopped
1 teaspoon dry mustard
1/2
teaspoon ginger
1/2 teaspoon oregano
3
tablespoon brown sugar
1 teaspoon seasoning salt
1/4 teaspoon cayenne pepper 1
teaspoon cinnamon 1 teaspoon nutmeg
Directions: Preheat oven to 375 degrees. Crumble
one pound ground beef and seasoning salt into cold skillet and cook over moderate heat until pink color disappears. Add green pepper, onion and garlic. Cook 5 minutes longer until vegetables are limp but not browned.
Stir in tomato sauce, vinegar, dry mustard,
ginger, oregano, brown sugar and Cayenne pepper. Bring to boil, reduce heat and simmer 5 to 10 minutes.
While sauce is simmering put 4 cups baked beans into one large casserole. Sprinkle
cinnamon and nutmeg over beans and stir. Spoon hot meat sauce over beans. Bake uncovered in oven for 20
minutes. Serve hot
Volcano Wings
Ingredients:
2
pounds chicken wings, cut up 4 whole soranno chili peppers 4
whole red chili peppers 6 whole jalapeno peppers 2
cups white wine 1/2 cup hot sauce 1/2 cup
Worcestershire sauce 1/4 cup Cayenne pepper 1
tablespoons seasoning salt 1 tablespoon garlic 3
tablespoons pepper 1/2 cup vinegar .
Directions: . In a blender, carefully puree the peppers, wine, vinegar and all spices. .
WARNING: Please
wear rubber or latex type of gloves! .
Put the puree into a bowl and marinate the wings a bowl in the fridge for 3 days. After
chicken has marinated for three days, carefully remove the wings
and broil for 15 minutes. Flip them one time after seven to eight minutes. Take the remaining marinade and add 1/4
cup sugar; heat to a boil. Reduce until thick; pour over wings
and re-broil for about 5 more minutes. Be careful!!! They are
not called Volcano Wings for nothing!!! Eat wings with a bleu cheese dressing to cool them down a bit.
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"There is nothing better than good family, good food and good friends!" Marty
Embry . . "You can't have clean food in a dirty
kitchen!" David Woodget
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Rosemary Cornish Hens
Ingredients: 3
Cornish Hens 1
cup Olive oil ½
cup Olive oil (set to the side) 6
Rosemary Sprigs 1
tablespoon Paprika 1
tablespoon Garlic Powder
1
tablespoon Ground Cumin 1
tablespoon Worcestershire Sauce 1
tablespoon Soy Sauce 3
tablespoon Fresh Garlic (minced) 1
tablespoon Seasoning Salt .
Directions: .
Preheat oven
to 375 degrees .
Clean the Cornish Hens and pat dry. In a large skillet that can also be used in the
oven, add the ½ cup of olive oil on medium to high heat. Take all of the wet ingredients
and mix together in a large mixing bowl, leaving out the garlic. Take all of the dry ingredients
and mix with the wet ingredients. Take four of the Rosemary sprigs and mix them in the mixing bowl with
the other ingredients. Mince the final two sprigs of Rosemary with the garlic and insert
it equally in the cavity of the Cornish hens. Massage the garlic/rosemary mixture completely in the cavity. Make sure the olive oil mixture is thoroughly mixed and immerse the Cornish hens in the mixture, making certain they
are completely covered with the mixture. Immediately after immersing the Cornish hens take then out and put
them in the hot skillet. Brown the hens completely and leave them in the skillet and bake, uncovered, for
30-40 minutes. After the hens are cooked, take them out of the olive oil and let them rest for
five to ten minutes before cutting into them.
Serve with a
risotto or wild grain rice.
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Carbonara di Ferrara
Ingredients:
1 pound spaghetti 1/2
cup pancetta, diced 4 egg yolks 1 cup
grated Parmesan 1/2
teaspoon salt 1/4 teaspoon black pepper 1/2
cup fresh flat-leaf parsley, chopped .
Directions: . Cook the pasta according to the package directions and set to theside. Fry the pancetta in a large skillet over medium heat. Transfer to a paper towel and reserve the drippings. In a large bowl, whisk the egg yolks. While whisking,
add 2 tablespoons of the drippings. Quickly,
add the drained pasta and Parmesan to the yolk mixture and toss to combine. Add the salt, pepper, parsley, and pancetta.
Serve
immediately. .
NOTE: The heat of the pasta cooks the eggs, but not thoroughly. It may be advisable for young children, the elderly, and anyone with a compromised immune system to avoid
eating this dish.
Fried Pickles
Ingredients:
2
cups olive oil 5 large dill pickles (in brine), cut into ¼
inch pieces 1
cup buttermilk 2 cups
plain cornmeal 2
tablespoon kosher salt 1/2 teaspoon of cayenne pepper .
Directions: .
Place olive oil in a 4 to 5-quart cast iron skillet and place over medium-high heat. Remove the pickles from their brine and cut widthwise intopieces, like checkers. Make sure they are dry. Place the buttermilk in a dish. Mix together the cornmeal, salt and cayenne pepper
in a separate dish. Dip each pickle piece, one at a time, first
into the buttermilk, then into the cornmeal and then repeat.
Carefully
place each piece into the hot oil and cook until golden brown, approximately 2-3 minutes. Don’t burn and adjust the
heat accordingly. Transfer the pickles to a cooling rack. . Dip
in a ranch or Bleu Cheese dressing and enjoy.
Shrimp Bruschetta
Ingredients: 1 medium red bell pepper - seeded, minced
1
medium green bell pepper - seeded, minced 1 garlic clove, minced 1
garlic clove cut in half
1/2 pound small shrimp - fresh
1
cup grated Fontina cheese
1 cup grated
mozzarella
1/2 loaf French bread - cut in 1/2" slices Directions: Combine
all ingredients, except bread. Slice the bread into 1/2 inch slices and lightly
toast. Remove from oven and rub the toast with the garlic that was cut in half.
Spread shrimp mixture evenly onto bread slices.
Bake in 350 degree oven for 5-7 minutes,
or until cheese melts.
Lobster Nachos . Ingredients: . 1/2 pound of Lobster meat (or more)
1/4
cup extra-virgin olive oil 1 lemon, juiced kosher salt and freshly ground black pepper 1 medium bag corn
tortilla chips (9 ounces) 3 vine tomatoes, chopped 1
red onion, diced 1/4 serrano chile, sliced 4
radishes, diced 1/2 bunch fresh cilantro leaves, chopped 1/2
lime, juiced 1/4 cup extra-virgin olive oil 4 tablespoons
butter 4
tablespoons all-purpose flour 2
cups whole milk 1 1/2 cups shredded cheddar cheese . . Directions: . Peel shell off of lobster. In a large bowl, toss lobster with 1/4 cup extra virgin olive
oil, juice from 1 lemon, salt, and pepper. Let marinate for about 1/2 hour. . In a large pan, heat two tablespoons of olive oil. Sauté
lobster on each side until it turns pink, about 2-4 minutes total, depending on size. Set sautéed lobster aside. . Roughly chop three vine tomatoes, one red
onion, 1/4 Serrano chili, four radishes, and 1/2 bunch of fresh cilantro leaves. Add above ingredients along with juice from
1/2 lime, 1/4 cup of extra- virgin olive oil, and salt and pepper into a food processor and pulse. . Take the lobster and add it to the salsa
in the food processor. . Pulse until well combined but still chunky. . Take a medium saucepan and melt 4 tablespoons of butter over
medium heat. Add 4 tablespoons of all purpose flour and stir well with a wooden spoon. Do not let the flour take on any
color. . Take a whisk and stir the roux while you slowly add 2 cups of whole milk. Let it come to a simmer and
thicken up. Add 1 1/2 cups shredded cheddar cheese to the roux, season with salt and pepper and set aside. . Sprinkle a mixture of paprika, seasoning
salt and garlic powder over the tortilla chips. Heat corn tortilla chips in the oven, as desired. . Scoop a generous heaping of cheese sauce
onto chips. Pour lobster salsa over the chips and cheese. . Garnish with any remaining shrimp,
fresh lime wedges and some fresh cilantro.
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Seared Lambchops with Mushrooms Ingredients: 3 garlic
cloves, minced
1/3 cup minced fresh mint and parsley, half of each
4
tablespoon butter
6
thick loin lamb chops 6 thin lemon slices
6 sprigs of fresh mint
4
large Portobello mushrooms, sliced (about 1 lb.) 3-4 tablespoon of Olive
oil
Salt and freshly ground pepper to taste .
Directions:
. Mash garlic, herbs,
and half the butter together into a rough paste. Divide the herb among the lamb chops, generously spreading all over.
Heat skillet and pour Olive oil in pan as needed for the chops.
Sear both sides of the chops and place a lemon slice and a mint sprig on top of each.
Smear the remaining butter over the mushrooms and arrange them evenly
around each chop. Season to taste with salt and freshly ground black pepper. Cook about 3-4 minutes
for medium rare to medium.
Oxtails with Rice Ingredients: 2
whole oxtails, sliced in 2-inch pieces 1 cup salt 1/4 cup black
pepper 1/4
cup garlic powder 1 tablespoon soy sauce 2
large yellow onions, sliced into half-moons 3-4 bay leaves Buttered
Rice: 2
cups uncooked rice 4 cups water 1
stick butter Kosher
salt Directions: Preheat oven to 350 degrees F. Trim
fat from oxtails. In a broiling pan, toss oxtails with 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder and soy sauce.
Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top.
Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove
foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare
rice according to package directions, adding butter and salt, to taste. Serve
rice alongside ox tails.
Easy Cole Slaw Ingredients:
8
cups very finely chopped cabbage (1 head) 1/4 cup shredded carrot (1 medium carrot) 1/2 cup
granulated sugar 1/2
teaspoon salt 1/4 teaspoon pepper 1/4 cup
milk 1/2
cup mayonnaise 1/4
cup buttermilk 1 1/2 tablespoons white vinegar 2 1/2 tablespoons
lemon juice Directions: Chop cabbage and carrots into very fine pieces. Combine
the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice and beat until smooth.
Add the cabbage and
carrots. Mix well. Refrigerate
for at least 30 minutes before eating. Now how easy was that?
Sweet Potato Pie Ingredients: 4 medium sweet potatoes 1/2
stick butter, softened 1/4 cup sugar 3/4 cup brown sugar 2
eggs, beaten 1 tablespoon pure Bourbon vanilla extract 1/2
teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8
teaspoon ground nutmeg 1/8 teaspoon ground allspice 1/2 teaspoon salt 3/4
cup evaporated milk 1 unbaked pie crust . Preheat Oven
to 350' degree F. . Direction: . Bake the sweet potatoes for one hour.
Allow potatoes to cool when done. Separate the pulp out of the skins and
mash; set aside. In a medium bowl , beat together butter, sugar and brown sugar Until creamy. Add eggs, vanilla, cinnamon, ginger, allspice,
nutmeg and salt; mix well. Add evaporated milk and stir in the sweet potatoes. Beat together with Mixer until smooth. Pour
into unbaked pie shell. Wrap aluminum foil around the edge of the crust until the last 15 minutes of baking and remove. Bake on middle rack of oven for approximately
1 hour or until center of pie is firm. Let pie rest for 30 minutes to set
and enjoy!
Sweet Potato and Pecan Pie Ingredients: Crust: 1 cup cake flour ¼
cup pecans, finely ground in a food processor 3 tablespoons sugar Pinch salt 6
tablespoons butter 1 large egg 1
tablespoon whole milk Directions: Combine the flour, pecans, sugar and salt in a mixing
bowl. Cut in the butter until the mixture resembles coarse meal.
Combine the egg and
milk and stir into the flour mixture until the crust just holds together. Wrap the crust in plastic wrap and refrigerate for
about 30 minutes. Filling:
¾ cup light brown sugar ½
teaspoon salt 1
teaspoon ground cinnamon ½
teaspoon grated nutmeg 2 tablespoons pure cane syrup 1 ½
cups baked, peeled and mashed sweet potatoes 2/3 cup half-and-half 2 large eggs 4
tablespoons bourbon Combine all the ingredients and mix well. Topping:
2
tablespoons butter, at room temperature ¼
cup sugar 1
tablespoon pure cane syrup 1
large egg 1
cup pecan halves Mix
the butter, sugar, syrup and egg. Add the pecans and stir well.
Preheat the oven
to 450° F. Remove
the crust mixture from the refrigerator and roll it out into a 10-inch circle and carefully place it in an 8-inch pie pan,
folding the overhang into itself and flare it out over the edge of the pan. Roll a rolling pin over the top to press off any
excess. Line the crust with waxed paper and fill with
pie weights or beans, then bake until the crust just begins to crisp, about eight minutes. Remove
the paper and weights. Reduce the heat to 425° F and bake for another
eight minutes. Remove the crust from the oven and reduce the heat to 375° F. Fill
the crust with the sweet potato mixture, then top with the pecan mixture. Bake
until the center sets, about 35 minutes. Remove from the oven and cool to room temperature
before slicing to serve.
Le
Cave Chocolate Soufflé (From Istanbul, Turkey) Ingredients: 8 ounces semi
sweet chocolate
4
tablespoons unsalted butter, plus for preparing the molds
2
teaspoons pure vanilla bean extract
3 large egg
yolks
3
tablespoons warm water
1/2
cup sugar, plus 2 tablespoons
8
large egg whites, room temperature
1/2
teaspoon fresh lemon juice
Confectioners' sugar
for garnish
Brush
6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer.
Set an oven rack in lower third of the oven and preheat to 400 degrees F. Directions: Put the chocolate and butter in a microwavable dish and melt. Stir the chocolate
occasionally until melted and smooth. After butter and chocolate is well mixed, stir in vanilla bean extract. Set aside. . Combine egg yolks and warm water
in the bowl and beat until frothy with a mixer. Gradually add 2 tablespoons sugar, and continue beating until ribbons form,
about 5 minutes. . Fold the yolks into the
chocolate mixture. . Remove
prepared ramekins from freezer. Put the egg whites in a mixing bowl, add the lemon juice. Beat on medium until frothy; then gradually add
the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak. . Quickly fold about a third of
the egg whites into the chocolate to lighten; then fold in remaining whites until blended. . Gently spoon the soufflé mixture into the ramekins,
and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)
Immediately bake about 18 to 20 minutes until the soufflé rises about 1 1/2 inches
from the ramekins and the tops are slightly browned. . Remove from
oven, dust with confectioners' sugar and serve immediately. . Spoon in a little heavy whipping cream for added flavor and richness.
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