SPICED MIXED NUTS
Mom used to make these nuts when we had dinner guests coming over.
Double the batch and store for several weeks.
6 Cups Mixed Nuts, such as pecans, cashews, walnuts and almonds
1/2 Teaspoon Ground Coriander Seed
1/2 Teaspoon Ground Cumin
3 Tablespoons Butter
2 Tablespoons Brown Sugar
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Cayenne Pepper
1 Teaspoon Sea Salt
Preheat oven to 325°F.
Place nuts on a rimmed baking sheet. Place in oven, shaking the sheet several times during
baking, about 10 to 15 minutes.
Meanwhile, in a small skillet over low heat, add coriander, cumin, butter, brown sugar,
Worcestershire sauce, cayenne and salt. Stir until the butter melts and sugar is dissolved.
Place nuts in a bowl, pour the warm spiced butter over the nuts; stir until well coated. Let
the nuts cool completely and store in an airtight container.
COOKED SHRIMP CEVICHE
This is a quick, amazing ceviche recipe. Two thumbs up from my friends.
1 Pound Jumbo Cooked Prawns, 26/30 size, peeled, deveined and coarsely chopped
1 Each Red Pepper, chopped
1/3 Cup Onion, finely chopped
1/2 Jalapeno Pepper, seeded and finely chopped
1 Cup Tomato, diced
2 Tablespoons Cilantro, chopped
1/4 Cup Olive Oil
1 Each Lemon, juiced
2 Limes, juiced
1 Orange, juiced
2 Avocado, diced
Freshly Ground Black Pepper
1/4 Teaspoon Sea Salt
In a glass bowl, add all ingredients except avocado, salt and pepper. Mix. Refrigerate for 1
Before serving, add the salt, pepper and avocado. Gently mix.
SMOKED SALMON SPREAD
2 Packages Neufchatel Cheese, softened
12 Ounces Smoked Salmon, flaked
3 Drops Worcestershire Sauce
3 Drops Hot Pepper Sauce
1 Teaspoon Dill Weed, freshly chopped
2 Tablespoons Green Onion, chopped
In a food processor, mix together Neufchatel, salmon, Worcestershire sauce, hot pepper
sauce, dill and onion; mix well. Serve with crackers.
GAME DAY CLAM CHOWDER
6 Slices Bacon, cut in small strips
1 Tablespoon Butter
1/2 Cup Celery, chopped
1/2 Cup Onion, finely chopped
1 1/2 Cups Baby Carrots, sliced
1 Pound Chopped Clams, from Seafood Dept.
1/2 Cup Clam Juice
4 Cups Potatoes, peeled and cubed
1 Teaspoon Dried Thyme, crushed
1 Tablespoon Flour
1 Pint Half and Half
1 Cup Milk
In a soup pot, brown bacon. Remove bacon leaving the bacon drippings in the pan. Add
butter and melt. Stir in celery, onions, thyme and carrots. Sauté 10 minutes.
Add the potatoes and clam juice to the pan. Add water to just cover potatoes. Cover pot
and simmer for 8-10 minutes, until potatoes are tender.
Add half and half + milk, mixing flour into milk before adding. Stir in bacon and clams. Heat
on low heat. Add salt to taste.