Oak Grove Quail On Toast

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 Toothpicks Bacon fat or olive oil Flo... More

JTB’S Duck Breasts with Rasberry Sauce

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 ... More

Sugar Steak

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 ... More

Richard’s Marinated Oysters

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. ... More

Richard’s Steamed Crabs

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 ... More