1 pint small, hot peppers of choice 1 pint of cider vinegar
Put the peppers in a clean, glass bottle. Fill with vinegar and screw the top on tightly. Store the pepper vinegar in a cool, dark place for at least a week before using.
Use as a condiment as desired.
***This pepper vinegar improves with age and can be renewed by periodically adding more vinegar to the bottle. It is not necessary to add more peppers.
1/2 CUP OIL1 CUP FLOUR4 GUMBO CRABS2 LBS. SHRIMP1 ONION, CHOPPED1 BELL PEPPER, CHOPPED3 STALKS CELERY, CHOPPED2 LBS. OKRA, SLICED 1/4"OIL FOR FRYING OKRA1 - 1 LB. CAN CRUSHED TOMATOES1 GALLON SHRIMP STOCK1 CLOVE GARLIC2 T THYME1 BAY LEAF1 BUNCH GREEN ONIONS
Creole Cream Cheese (Yields approximately 8 pints)
1 gallon skim milk1 cup buttermilkPinch of salt6 - 8 drops liquid vegetable rennet (can be purchase in health food stores)
In a large stainless or glass bowl mix together all ingredients. Cover lightly with plastic wrap and leave out on kitchen counter at room temperature for 18 - 24 hours.
TROUT PECAN MEUNIERE (Serves 6)
6 trout fillet1 cup all purpose flour1 egg
1 cup milk1 tablespoon hot sauce2 sticks butterJuice of 2 lemons1 1/2 Tablespoons Lea & Perrin Worcestershire sauce3 T fresh chopped parsley