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Conch
Chowder
1 lb conch
4 large potatoes
2 large onions
3 stalks celery
1 green bell pepper
4 carrots
2 tsp celery seed
3 tbs Pine Island Seafood seasoning
1 tsp Black Pepper
1 tsp salt
1 tsp basil
1 tsp oregano
3 tbs minced garlic (use the pre minced in the jar)
1 6oz can tomato paste
½ tsp ground thyme
2 beef bouillon cubes
4 tbs olive oil
Dice conch and place in ice water as you prepare the
remaining ingredients. Peel and cut potatoes into 1 inch cubes
place in large soup pot with 4 quarts water and the bouillon cubes,
salt, pepper, basil, thyme and pine island seafood seasoning,
simmer on medium heat. Cut all vegetables to a medium dice and
place in frying pan with olive oil and sauté until tender.
Place the vegetables in with the potatoes. Drain conch and add
to the pot with the potatoes. Simmer on medium low heat for one
hour. Add tomato paste while stirring to combine and continue
to cook for 15 minutes. Serves 6
Conch Salad
1 LB Conch finely diced
1 Onion diced
1 Green Bell Pepper diced
1 Yellow Bell Pepper diced
1 Cucumber
1 tsp Pine Island Seafood seasoning
1 tsp crushed red pepper flakes
½ tsp black pepper
½ tsp salt
½ tsp Celery seed
¼ cup key lime juice
¼ cup lemon juice
2 plum tomatoes seeded and diced (optional)
Dice conch and place in ice water for 15 minutes, then
remove and strain and put in large bowl with key lime and lemon
juice. Allow to soak in refrigerator while you prepare the remaining
vegetables. Finely dice remaining vegetables. Peel cucumber in
strips with vegetable peeler leaving about ¼ inch strips
of skin. Cut cucumber lengthwise into 1/8ths, remove seeds and
cut about 1/8 inch thick (they should look like small triangles).
Add all of the vegetables to the conch and the juice stir and
place in refrigerator for about 2 hours stirring occasionally.
Serves 6
Crab and Corn Chowder
1 lb lump crab
8 oz frozen whole kernel corn
4 tbs butter
4 tbs all-purpose flour
4 cups whole milk
1 tsp Worcestershire sauce
½ tsp Pine Island Blackened seasoning
¼ tsp crushed red pepper flakes
1 tsp salt
3 tsp dry sherry
Melt butter in large sauce pan over low heat, add flour
stirring to combine (with wire whisk). Cook until flour is cooked
but not browned. Whisk in milk stirring to combine. Add remaining
ingredients and continue to cook for 20 minutes to heat through
and thicken soup. Serves 6
Paul’s Garlic Grilled Shrimp appetizer
1 lb jumbo shrimp (10-15 count)
¼ cup extra virgin olive oil
1 tbs Pine Island Blackened Seasoning
2 tbs minced garlic (use the pre minced in the jar)
8 long skewers
Place wooden skewers in to water and allow them to soak
for 30 minutes. Peel and de-vein Shrimp. Place in bowl with olive
oil and spices. Gently stir every 10 minutes. Heat grill. After
30 minutes put Shrimp on skewers using two skewers side by side
and pierce them through the Shrimp to prevent them from spinning
when you turn them. Place Shrimp skewers on hot grill, do not
let them burn as they will flair up on the grill. Move them to
prevent burning. Cook until done about 3 minutes per side depending
on the size of the Shrimp. Serves 4
Pine Island Spice Shrimp Cocktail
1 lb Jumbo Shrimp (10-15 count)
1 tbs Pine Island Seafood Seasoning
4 cups ice
Peel and de-vein shrimp. In a large bowl combine ice
and enough water to cover the ice. Place Shrimp in a hot steamer
for 5 minutes or until done (do not over cook) remove and place
in a bowl of ice water. Remove from ice water and drain after
shrimp have cooled to prevent them from continuing to cook. Sprinkle
Shrimp with pine island seafood seasoning.
Cocktail Sauce
¼ cup Ketchup
¼ tsp Pine Island Seasoning
1 tbs prepared horseradish
¼ tsp lime juice
¼ tsp Worcestershire sauce
Combine ingredients in a small bowl with wire whisk or
fork.
Place Shrimp on decorative platter and place cocktail
sauce in the center. Serves 4
Paul’s New Years Day Southern Collard Greens
You can substitute Turnip or Mustard greens as well!
1 Large Bunch Collards (2 LBS)
1 Large Sweet Onion (diced)
6 Slices Bacon (diced)
3 TBS Olive Oil
3 TBS Pre-Minced garlic
3 TSP Black Pepper
2 tsp Pine Island Blackened Seasoning
3 TSP salt
3-4 Cups water
2 TBS white Vinegar
2-4 finely chopped pickled Jalapenos (optional)
Preparation: In a large wash pan or cooler filled with
cold water it must be big enough to allow the greens to float.
Take the collards and remove the thick center stem and place the
greens in the water. Lightly move the greens around every ten
minutes for at least three times this is to remove the sand. Let
the greens set in the water for 15 minutes undisturbed while you
prepare the remaining ingredients.
In a Large stock pot on medium heat put in Olive Oil
and diced Bacon, cook the bacon till it is crisp. Now add the
Onion and cook till almost caramelized then add the garlic and
remaining spices. Cook for two minutes then add two cups water
and bring to a boil. Now gently remove the greens from the water
and give them a rough chop and place them in the stock pot a little
at a time, allow the greens to wilt down and stir them before
putting more into the pot. You will be surprised how much they
shrink up. You may need to add more water just keep enough to
keep the greens wet and barley floating but not like a soup. Cook
on a simmer for 1 hour then add the vinegar, adjust salt and pepper
to taste.
Serve in soup bowl you may want to have hot sauce on
hand for those who like it a little hotter.
Serves 4-6
Paul’s Beef Brisket
15 +/- LB Brisket
Pine Island Seasoning Regular Blend
Thermometer one with a lead so you can monitor the temperature
in the grill without opening it!
Case of your favorite beer or beverage.
Charcoal grill, Smoke House, Gas Grill
Smoke box and wood chips (Hickory, Pecan or Oak)
Ice chest
Hot towels
This is a simple recipe to prepare but it takes hours
to cook so make sure you have plenty of time.
Start with the whole brisket you will need 1 to 1.5 LBS
per person. It will shrink up so this is where you need to start.
You have to use Choice or better yet Prime cut. You cannot get
this at your local market so you need to go to the butcher shop
and order it.
You need to trim some of the fat off leave about ¼”
on the meat. On the meat side you MUST take off all the silver
skin, it looks glossy and white to a tint of blue this will make
your meat tough if you do not remove it. If you start on one end
and get your knife under it you can usually pull it off.
Season the meat with the Pine Island Seasoning Rub liberally!
Put in the refrigerator for at least two hours over night is better.
Now is the time to put your wood chips in a bucket of water the
longer you can soak them the less you will need to use.
Here is the tricky part; you have to keep it at 220 degrees
for 1.5 hours per pound where the meat is not over the coals.
If you are using a charcoal grill build your coals to
one side and put the meet on the opposite side. Make sure when
you place the meat on the grill that the Point (or thick side
faces the coals and the flat is on the opposite side as it will
cook faster. Also put the meat in fat side up. The key is indirect
heat. Place your smoke box on the coals full of your pre-soaked
chips and make sure you keep an eye on them when the smoke stops
you need more chips.
If you are using a gas grill the; the method is the same
except you need to follow the directions below;
Most gas grills come with more than one burner nowadays
because the concept of indirect cooking is becoming better known.
If your grill has only one burner, you can still cook indirect
with a water pan, described below.
Unfortunately grills don't have thermostats and the built-in
thermometers are generally worthless. To become master of your
instrument, you need a good digital oven thermometer and you will
need to spend a few hours trying the different combinations and
writing down the oven temp so you can use your notes later.
On a three burner grill you can set up indirect heating
four different ways. The one you chose will depend on how cold
or rainy it is, how much meat you have, and how hot you want the
oven. Don't forget to take notes! And don’t forget your
smoke box; place it directly over the burners.
Now you just have to keep that temperature steady as
it cooks for the allotted time (1.5 hours per pound). When you
take it out it will have a dark crust this is what you want not
burnt it should look black but not smell burnt if it does your
heat got too high.
You can use an instant read thermometer to check the
internal temperature of the meat (190 deg.). But it is best if
you use one that you can leave in the meat and read.
Just before you remove the meat from the grill, take
a couple of towels and get them just damp and place them in the
microwave and heat them so they are hot. Remove the meat when
it is done and put it in an aluminum tray and cover with foil
and place in second tray, Place hot towels on top. This is critical
as the meat must rest to maintain the moisture. Let it rest for
about 1 hour +/- or until the temperature is down to 145 deg.
This may take longer but it is worth it. Keep the cooler closed
that is why the remote thermometer!
Here comes the good part, when you slice the meat start
with the Flat (thin side) and make sure you cut across the grain!
Make slices about ¼” thick or less but if it starts
to fall apart make thicker slices but the thinner the better.
When you get to the point the grain runs in two directions so
you can separate the two sections along the line between the layers
and then slice them as noted above.
The crunchy bits or what we call the burnt ends are the
best, snack on them and tell everyone that they were burnt so
you can have them all to yourself, they are the best.
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