Conch Fritters

2 cups tender / chopped conch

1 cup flour

1 teaspoon baking soda

¼ teaspoon cayenne pepper

2 eggs, ¼ cup milk

1 medium onion

1/3 cup green pepper

salt, pepper, parsley, hot sauce - to taste

Mix flour, baking powder, and cayenne.

Beat the eggs and milk

Mix and add slowly

Blend all other ingredients

Set aside for 30 minutes

Heat oil to 375 degrees

Deep fry to golden brown color

Cool and serve with seafood sauce

Key Lime Pie, Key Largo Style

1 dark chocolate graham cracker pie crust

   or 1 Oreo chocolate pie crust

6-8 ripe (yellow) Key Limes or ½ cup Key Lime juice

2 small cans sweetened condensed milk

1 can of whipped cream or 1 tub of coolwhip

green sugar sprinkles

Fresh squeeze ½ cup lime juice or use store bought Joe & Nellie’s Key Lime juice.

Blend the lime juice with the sweetened condensed milk. Mix or stir for a long time; it will eventually blend together.

At last, stir in ½ teaspoon green sprinkles (optional)

Pour into the pie crust and level out with a spoon.

Add the whipped cream or cool whip to cover the pie thickly. Sprinkle with a shake of green sugar, or top sparsely with key lime zest.

Cover and freeze, serve frozen or very cold.

Cheese and Sausage Balls

8 oz. block of cheese or pre-grated cheese

½ pound medium-hot ground sausage

about 1/2 cup of oat flour, bisquick, or wheat bran

about ½ cup of corn meal.

¼ cup of fried dried onions

1 tablespoon fresh ground garlic

1 tablespoon ground black pepper

Grate the cheese, any kind of cheese you choose. Add all ingredients and mix in a deep bowl.

With clean hands, mash and mix the stuff together; turn and mash, turn and mash, until all is one mixed lump.

On a greased cookie sheet, place blobs of mixture in balls about ping-pong ball size. Un-rounded blobs if irregular shape taste even better than perfect size rounded balls. Try both ways.

Try different flours, and different spices. Vary amounts to taste. Try ground turkey or beef.

Bake in 375 oven for about 12-15 minutes until golden brown and crispy at the bottom.

Drain on paper towel. Cool and eat soon.

Smoked Fish Dip

smoked fish or

left-over fried or grilled fish

mayonnaise

ketchup

chopped onion

fresh ground horseradish root

ground dried garlic or chopped fresh garlic

ground black pepper, salt, to taste

Smoked fish is best but left-over fish of any kind can be used, even batter fried.

Crumble the fish or chop finely in a deep bowl.

Add mayo and ketchup about equally, enough to mix and moisten the fish.

Add the horseradish, onion, and spices.

Mix well and chill before serving with snack crackers or toasted pita bread chips.

If the fish is not smoked, a few drops of hickory smoke flavor may be added, or hickory bar-b-q sauce may be used in place of half the ketchup.

Fresh 24 Hour Pickles

1/4 cup salt

1/2 cup sugar

12 oz. white vinegar

24 oz. spring water

2 big cucumbers

1 sweet onion

1 red pepper, 1/2 green pepper

garlic, dill, black pepper

optional: 1 hot pepper per jar

Combine first four ingredients and boil about 10 minutes.

Clean and slice vegetables

Stuff clean jars with the vegetables, add dill, black pepper, and chopped garlic.

Then pour hot liquid to fill jars to brim and cap while hot.

Refrigerate and wait 24 hours, 

Eat before 3  weeks time.

Seafood Sauce

¼ cup organic ketchup

¼ cup fresh ground horseradish root

2 dashes worcestershire sauce

½ teaspoon ground black pepper

optional – cayenne pepper to taste

Mix all ingredients is a bowl.

Chill and serve with:

peel and eat steamed shrimp

conch fritters

cooked lobster or crab

imitation lobster or crab product

grilled fish, fish sandwich