Large, Corning dish or baking pan
6 (or more) quail (cleaned with skin on)
6 (or more) slices of bread with crust removed
Many cloves of peeled garlic
6 (or more) strips of good thick bacon
1 qt. chicken stock
6-8 tablespoons Worchester Sauce
Tony’s and/or salt and pepper
Bacon fat or olive oil
2½ cups of dry red wine
1¼ cups of soy sauce
1¼ cups of vegetable oil
1¼ teaspoons of fresh ground pepper
30 ducks breasts skinned and boned
Combine wine, soy sauce, vegetable oil and pepper. Mix well. Place duck breasts in ziplock bags, pour in marinade. Refrigerate 1 to 1½ hours.
Remove duck breasts from ...
Passed down from Joseph Lipsey, Sr. to Richard and Buddy Lipsey
Have butcher cut Center Cut Sirloin in 4-1/2” thick. Trim, but leave some fat on broad side of the steak. Take steak out of the refrigerator 2 hours prior to cooking. In a very large roasting pan, pour 2 pounds of white granulated sugar. Sit steak on top ...
1 gallon of oysters (well-drained): add this amount for each gallon
1-14oz. bottle of ketchup
2-5oz. jars of horseradish
1-16oz. bottle of Wishbone Italian salad dressing
1 oz. of Worcestershire Sauce
1 large bell pepper (sliced in large pieces)
4 ribs of chopped celery
1 bunch shallots chopped (tops only)
1 lb. ...
To steam crabs, use a large boiling pot (same as you would use to boil crawfish). In the bottom of the pot, place a shelf or basket with legs that will keep crabs 4” to 5” from the bottom of the pot.
Pour water in the pot until it reaches the platform (approximately 4” to 5” of water). Add juice from 1 large jar ...