My Recipes

Pete's Fishcakes

Ingredients:

• 1lb Fresh FLounder or Tautog (Blackfish) chopped fine ( I run mine through the food processor)



• 
  
  1 small Onion



• 
  
  1 Tablespoon of Hellman's mayonnaise



• 
  
  1 Egg



• 
  
  1/4 to 1/2 cup of bread crumbs



• 
  
  1 good squeeze of a fresh Lemon



• 
  
  1 Tablespoon of Fresh Parsley

Mix all the ingredients well in a medium bowl and place in the refridgerator for a couple of hours (this makes it easier to work with, the colder the better)

Remove from the fridge and form into about 6 equal patties and return to the fridge.

Put about one half inch of oil in a medium skillett and cook on medium heat until golden brow

Serve with a good Cocktail Sauce and YUM!

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Apple Stuffed Pork Roast

Ingredients:

• 2 Cloves of Garlic, minced


• 1 t coarse salt


• 1 t dries rosemary


• 1/2 t dried thyme


• 1/2 t black pepper


• 1 boneless center cut pork roast (4 to 5 pounds)


• 1 T butter


• 2 large tart apples, peeled, cored and thinly sliced (about 2 cups)


• 1 medium onion, cut into thin strips (about 1 cup)


• 2 T brown sugar


• 1 t Dijon Mustard


• 1 cup apple juice


• 1/3 cup of Apricot Preserves

Preperation:

1. Preheat oven to 325 degrees. Combine garlic, salt,rosemary, thyme and pepper in a small bowl. Cut lengthwise down roast almost to, but not through bottom. Open like a book. Rub half of garlic mixture onto cut sides of pork.


2. Melt butter in a large skillet over medium high heat. Add apples and onion, cook and stir 5 to 10 minutes or until soft. Stir in brown sugar and mustard. Spread mixture evenly onto one cut side of roast. Close halves (rolling like a jelly roll); tie roast with kitchen string at 2 inch intervals. Place roast in a shallow pan. Pour apple cider over roast. Rub outside with apricot preserves.


3. Roast, uncovered, basting often with pan drippings, if it needs more apple juice put it on, being sure to keep it moist. bake. Roast for 2-2 1/2 hours or until the thickest part is at 155 degrees. Remove to a wire rack and let stand for 15 minutes before slicing. Enjoy!

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Baby Back Ribs

Ingredients:

4 pounds of baby back ribs

1/4 cup of Sweet Baby Ray's Barbeque Sauce

1/3 cup dark brown sugar

1 T paprika

1 1/2 t chili powder

1 1/2 t salt

1 t ground cumin

3/4 black pepper

3/4 t white pepper

1/2 t cayenne pepper

1/4 t splenda ( or sugar if you must)

Preparation

Trim excess fat from the ribs and remove the whit fat off the bones. Combine dry ingredients and rub on the ribs all over. Place ribs in the crock pot standing up on edge with the meaty side out. Cook on low for about 8 hours, take the ribs out and brush with the barbecue sauce and return to crock pot for about an hour. Use a little more sauce if you prefer. Enjoy!