Welcome to Our Back Yard BBQ!~


This webcam will be outside and live August 18th, 2001 3p - 7p

I would love all of my friends and family to come to our annual backyard BBQ. As always, we will supply the meat: hamburgers, hotdogs, chicken, ribs and crabs ... all you have to do is bring a side dish enough to feed the guests you bring. Of course, we will have a limited number of alcoholic beverages but you can feel free to bring your own as well. [click here] for a map. I would love to see some friends from the Net! Email me and I will help you get set up in a hotel near the house. If you are coming from out of town, you need not bring a covered dish. If you are flying in, the closest airport would be the Philadelphia International Airport. Yes, I could pick you up from the airport and take you to the hotel!

Cooking South Jersey Style!~

Tip: Print any of these recipes by opening a blank notepad, cutting and pasting the recipe onto the notepad and then, printing out the recipe from the notepad. [Click on ingredient to go to name brand of mentioned ingredient].

Shrimp Recipes / Crab Recipes / Side dishes At the BBQ!~ / On the Grill / From My Garden / Desserts /


Back Yard Cajun Shrimp--Will M.

5 lbs of large whole shrimp (18-22 per pd)
1 qt of white
wine
Juice of 4 fresh limes
In a glass bowl, marinade the shrimp for one hour. OVERNIGHT IS BEST.
7 tbs of Old Bay
7 tbs of Dijon Mustard
4-7 tbs of Tabasco Sauce
2-3 medium onions [chopped]
4-7 tbs of parsley
4-7 tbs of chilli powder
7 tbs of Olive Oil.
4-5 roasted peppers [hotness of your choice; we use Italian Sweet Frying Peppers]
1/2 pd of bacon
1/4 lb of butter
In a large stock pot [8-12 qts], cook bacon well. Add onions and butter until onions are soft and add the rest of the above ingredients. Place marinade in medium pan and simmer to reduce to one cup and add to shrimp mixture. Bake in oven at 350 degrees for 45-60 minutes. Stir often. Garnish shrimp with peppers and serve with french bread.
Serves: 8
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Links of Interest
Fire & Spice / Recipes With My Favorite Hot Sauce / Chucks Cajun Camp / HotHotHot!~ / Fiery-Foods / Everything About Hot Chiles /

South Jersey Style Crabs--Garry G.

What makes cooked
crabs in South Jersey different from any other region? WE CLEAN THEM FIRST! That's right! We peel their backs off and wash them out before we cook them. How? Put the crabs on ice first. This slows them down and makes them less aggressive. 1). This has to be done outside. 2). Grab the crab using a pair of long tongs and then hold him with one hand between his two hind "legs" back fins. 3). Be sure you use long tongs to retrieve them out of their holding place and be sure they have something to hold onto. Like the edge of the basket or something. The idea here is to give the crab something to clamp onto so that he does not get your fingers. If he does, he won't let go to save his life!~ 3). With the crab clamping his claws onto the side of the basket (or anything), with your free hand, grab the point on either side of his body and rip it off quickly. I am told this instantly kills the crab and I am also told that this does not hurt the crab because they cannot feel it. [I don't know this to be true]. 4). Be sure to remove the eyes and mouth: front, his filters: top right under his back that you just ripped off, his sex organs: (you were holding them when you ripped off his back) bottom, back shaped live a "V". 5) Clean the middle of the top body of the crab. 6) Leave a little "yellow mustard" as we call it because this is fat and will add flavor to your dish. Leave the claws in place!~ The claws are the sweetest meat and add to the fun of the dish. 7). Cleanse thoroughly any dirt or other dark debris. If the crab was dredged (in dirt), it is best to let them sit in water for a bit so they can filter the dirt from there bodies first. Remove from your menu any crab that appears lifeless. 8). Dig a hole in your garden to get rid of the crab debris you have created. This is very good for the garden!~ To say nothing of what the neighbors may think you're up to. LOL!~
Let's Eat!~
1 bushel of crabs (6-8 doz in a 10 gallon stainless steel homemade container)
1 can of Beer (you don't want a lot. Just enough to steam the crabs)
1 qt.Water (you don't want a lot. Just enough to steam the crabs)
Sprinkle generously with Old Bay crab boil.
Be generous with minced or chopped garlic.
Be generous with Olive Oil.
Crushed Red Pepper of your choice. [not too much]
Place stainless steel container on metal grate. Layer the crabs. Adding each of the above ingredients on each layer as you go.(there will be 4-5 layers). When the last layer is in and the ingredients on, cover and fire up the Propane (20 lb tank with a hose and right angle burner), and let the crabs cook for 8-12 minutes before you check them. Do not keep opening the container as you will let the steam out and the crabs will get "mushy" if you overcook them. Cook until the claws are orange in color. Remove and enjoy!~
Serving size: 6-8 Crabs
As of now, if you catch your own crabs in Jersey, they must be 4.5 inches point to point. And us small time crabbers, we don't bother with the females. Doing our part to perserve the species you could say.

When everyone is tired of eating crabs we cook linguine. To make this, remove the crabs from the stock. Add 1 qt of water per pd of linguine, 1/4 c of oregano 1/4 c. of basile with 1/2 stick of butter. Bring to boil and throw in linguine with a few crab bodies and any claws that are left. Cook until done the way you like it and serve to your guests pipping hot!~ Add the stock on top with a few claws.

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Links of Interest
More Crab recipes / Someth'in Fishy / Cape May Whale Watch / Shellfish Research / Delaware Bay Homepage / Places To Crab /

Side Dishes At the BBQ!~

Cowboy Beans --Flora G.
2 cans red kidney beans
2 cans
pork and beans
1 can large lima beans
1 c. of ketchup
11/2 c. of white sugar
11/2 Tbs. of mustard
11/2 Tbs. of horseradish
Tobasco Sauce to your liking
small ham butt
bacon strips
bermuda onion
Slice ham into cubes; fry in small amount of olive oil until brown. Add all ingredients except the onion and bacon, stir well. Slice onion and place evenly over top of beans. Add bacon strips over onions. Bake in oven for 350 degrees 1/2 hour or until bacon strips are cooked.
Serves:10

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Links of Interest
TV Food Network Programs /

On the Grill

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From My Garden----Anneliese, RN

We have a simple vegetable garden this year because I am not sure how much time I can devote to it these days. We have corn, lima beans, cherry hots and green bell peppers, steak tomatoes, and plum tomatoes. Tomates are great for cooking and canning. Here is a recipe of my very own canned spagetti sauce. As any great cook will tell you, I really don't know exact measurements. I only know what I do and taste as I go. Enjoy!~
Fresh Spagetti Sauce [for canning]
1-1.5 gal cooking pot
tomatoes chopped small
5 large onions thinly chopped
4 green peppers thinly chopped
4 wooden spoonfuls of minced garlic
2-16 oz cans of
tomatoe paste
1 handful of oregano
1 handful of parsley
5 bay leaves
1 very thin layer of brown sugar
3 very finely shopped hot peppers
3 tbs of salt
Fill the pot with tomatoes, then add onions, green peppers, garlic and one can of tomatoe paste. Fill the rest of the pot with tomatoes and add the hot peppers. Cook on the stove over med-low heat for 2 hours stirring occasionally. After an hour, add the other can of tomatoe paste. Continue cooking for 45 minutes. Then, add oregano, parsley, bay leaves, salt and a thin layer of brown sugar on the top. Stir and let cook for another 15 minutes. Taste. If it still tastes bitter, add a little more brown sugar.

[if canning] Pour ingredients into glass jars that have been sterilized. Place lids onto jars and dip back into boiling bath water for at least 15 minutes. Remove from water and let stand 24 hours. Check the lids by pushing down in the center. If you hear a pop, the jar is not sealed and lid must be changed and returned to boiling bath and steps in this last paragraph must be repeated.
Makes: 4-24 oz glass jars.

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Links of Interest
The Garden Gate / The Virtual Garden / Dig Magazine /

Desserts

Banana Peanut Butter Pie--anneliese,RN

22
Oreo Cookies crushed in a bowl
1/2 cup of melted butter
2-3 bannanas
1/2 cup of peanut butter
1 package of your favorite pudding
chocolate or banana
Dallops of coolwhip

Crush the 22 Oreos in a bowl. Add the 1/2 of melted butter and mix with the cookies. Take this mixture and press it into a 9 inch pie plate.
After the crust cools, spead the peanut butter on the top. Add the chopped bananas to the top of the peanut butter.
Mix the pudding mixture according to the directions on the package and pour over the top of the banana.
Place in refridge for about one hour and spray with dallops of whip cream right before serving.

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Links of Interest
Nabisco Recipies /Stupid Candy[really funny and edible] / ComputerGear Food Court [fun computer sweets]

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