Steve's World Recipes

1) Clean the shrimp, behead and shell. (I use small/mediums)
2) In a bowl add shrimp, Tony's, salt, and brown sugar
3) Mix well
4) Add cold water to cover, stir and refrigerate for a few hours.
5) Crank up the smoker, average temp at 250 degrees f, I use apple or cherry wood.
Water pan should be about half full.
6) Put shrimp on a disposable tight meshed "grill topper" on the top rack. Or you can use
aluminum foil with holes poked in it to allow drainage into the water pan..
7) Smoke covered for about 20 minutes, or until they look right and have the proper texture. The only way to test for this is trying one at a time with a toothpick after then get pink. You will know when they are right. To be honest, we usually eat them directly off of the grill but they can also be used as the base for a smoked shrimp dip.
8) I don't use any sauces with these because the flavor is so good by itself, enjoy.

This is as closest recipe I can find to the Orange Pie they serve at JB's Fish Camp in New Smyrna Beach, Florida. If anyone has their recipe I would love to get my oven mitted hands on it!

Florida Key Orange Pie

1 cup Heavy cream
1/4 cup Cold water
1 package Unflavored gelatin
6 ounces frozen orange juice concentrate
8 ounces cream cheese, softened
3/4 cup confectioners' sugar
2 teaspoons vanilla extract
2 tablespoons Grand Marnier (You can buy miniatures at the liqueur store), I am told that Cointreau works too.
9 to 10-inch graham cracker crust
orange slices for garnish (I cheat and use mandarin)

1. Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water
into a blender and sprinkle in the gelatin, where
it should stand for a minute or so.

2. Add the boiling cream to the blender, process on low until all of
the gelatin has dissolved (2-3 min.).

3. Add the concentrated orange juice, cream cheese, sugar,
vanilla, and Grand Marnier; process until it is all
well blended.

4. Place in freezer and chill in blender jar for 15 to 20 minutes,
blend a bit more then pour into the pie crust and chill in refridgerator
until it firms up.

5. Garnish with orange slices, strawberry slices, or use your imagination.

Serves 6

Mix above ingredients together with a mixer and spoon into hollowed out rye bread bowl. Can add a little milk if it gets too hard before serving. I order the bread bowl from Publix a day in advance, unseeded rye, 2 lbs.

3 cups sweet potatoes, baked and mashed (I use two large cans of yams, drain liquid)

In a large mixing bowl, beat together first 6 ingredients. Pour into a lightly greased 9 x 13 inch or two 9 x 9 x 9-inch baking pans. In a processor fitted with steel knife, combine ingredients for topping until crumbly or use a pastry blender to cut butter into brown sugar and flour until crumbly. Mix in nuts and sprinkle topping mixture over sweet potatoes. At this point, dish can be refrigerated, covered. Bake uncovered in preheated 350-degree oven for 45 to 50 minutes, until browned and bubbly. Sprinkle marshmallows on top during final 15 minutes of baking.

4 Ounces Smoked Salmon (King or Silver) remove bones if any.
1/4 Medium White Onion
1/2 Teaspoon Lemon Juice
1/4 Teaspoon Pepper
1) 8 Ounce package of Cream Cheese, Room Temperature
3/4 Cup Mayonnaise
1 Teaspoon of Horseradish
1 Teaspoon of Scallion Greens, Thinly Sliced

Puree Salmon, Onion, Lemon Juice, and Pepper, until smooth.
Cut up Cream Cheese and add to Salmon. Add Mayonnaise,
Horseradish, and process, until well blended.

Mix the brine well. Soak the turkey in the brine for at least 16 hours (I do around 24 sometimes a little more) in a non metal container covered in the fridge. I use a large plastic Tupperware bowl or a real big zip lock bag. You can put the bird in the brine frozen and allow it to thaw in the brine.

I smoke on an propane smoker set to medium with apple wood chucks for the smoke. You can also use charcoal, personal preference.

Pull the bird out of the brine. Rinse off with water. Pat dry with paper towel and place on the top rack. Toss on a hand full of apple wood chunks on the coals . Then put the top on the grill. I'll add more wood as needed to try and keep a nice light flow of smoke coming out. I'll turn the bird 180 degrees about an hour and a half into the cook to assure even cooking.

An 8 pound breast usually gets done between 2.5 to 3 hours with temps between 230F & 280F. On average it takes me just about 21 minutes a pound. This has been pretty well with every turkey breast I've ever smoked. A whole turkey could vary a bit. Pull off of grill when done, which is around 175F. Wait at least 10 minutes before carving.

After it's carved if I don't plan on eating right away I'll throw it in a crock pot on low with a small amount of water in the bottom. It helps keep it warm, moist, and actually enhances the sweet smoky flavor of the bird. You can smoke the bird a day in advance, refrigerate over night and use the crock pot the next day to warm, works great for work luncheons.

1 (5-ounce) can evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
12 large marshmallows
2 cups white chocolate morsels (we tested with Nestlé)
¼ cup grated Key lime rind (about 4 limes)
2 tablespoons Key lime juice

Combine first 3 ingredients in a large heavy saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove from heat. Add marshmallows and remaining 3 ingredients to milk mixture; stir until marshmallows and morsels are melted and mixture is smooth. Pour fudge into prepared pan. Cool completely. Cut into 1” squares. Yield about 1 pound.

Note: If you can’t find Key lime juice, use the same amount of fresh squeezed lime juice, The fudge will be slightly sweeter and less tart.

Every year my Mom makes me fudge for my birthday instead of cake. Thanks to her for sharing her recipe.

2/3 cup evaporated milk
3 cups granulated sugar
3/4 cup stick margerine
12 ounce package semi sweet or dark chocolate chips
7 ounce jar of marshmallow crème
1 teaspoon vanilla
1 cup chopped nuts (Optional)

Pour into the foil lined pan and allow to cool on a wire rack. Can be refrigerated at this point. When ready to cut into square turn out on cutting surface and peel off the foil. Cut with long knife, or electric knife like Alton Brown. The fudge can be wrapped tightly and frozen.

Deep Fried Mushrooms

INGREDIENTS:

1/2 c. cornstarch
1/2 c. flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/3 c. milk
1/3 c. water

PREPARATION:

Combine cornstarch, flour, baking powder and salt in bowl. Blend in milk and water. Enough batter for 2 dozen mushrooms. Heat oil to 350 degrees. Dip cleaned mushrooms into batter to coat, then into hot oil until golden brown. Serve while still warm.

White Bean Crock-pot Chili

INGREDIENTS:

1 lb. ground beef, browned and drained
1 lb. ground turkey, browned and drained
3 bell peppers, chopped
2 onions, chopped
4 garlic cloves, minced
2 14 1/2-oz. cans chicken, or vegetable, broth
15 1/2-oz. can butter beans, rinsed and drained
15-oz. can black-eyed peas, rinsed and drained
15-oz. can garbanzo beans, rinsed and drained
15-oz. can navy beans, rinsed and drained
4-oz. can chopped green chilies
2 Tbsp. chili powder
3 tsp. ground cumin
2 tsp. dried oregano
2 tsp. paprika
1 ½ - 2 tsp. salt
1/2 tsp. pepper

PREPARATION:

1. Combine all ingredients in slow cooker.
2. Cover. Cook on Low 8- 10 hours.
3. Serves 10-12

Halibut Fish and Chips (Serves 2)

INGREDIENTS:

6 2-ounce pieces fresh halibut, boned and skinned
1 cup tempura flour
1-1 ½ cups of regular beer or non-alcoholic beer

PREPARATION:

Sprinkle 2 tablespoons of the tempura flour on a plate and set aside.
Mix the remaining flour with the beer, creating a batter similar in
consistency to waffle or pancake batter.

Bring the deep fryer to 350 degrees. Dredge the halibut in
the tempura flour on the plate, then dip into batter. Using tongs,
dip each piece of halibut into the fryer, one at a time, holding the
halibut below the surface of the oil for 5 seconds before releasing.
Cook for 4-5 minutes, turn and cook until golden brown.

Serve with French fries and coleslaw.

Chocolate Pudding Cake

Mom makes a fantastic chocolate pudding cake that is out of this world. Since I moved away I have to make it myself!

INGREDIENTS:

1 Cup self rising flour

1 3/4 cup sugar, divided

4 tblsp cocoa, divided

1/2 cup milk

2 tblsp margarine, melted

1 tsp vanilla

pinch salt

1 1/2 cup hot water

PREPARATION:

Combine flour, 3/4 cup sugar and 2 tblsp cocoa; stir in milk, butter and vanilla and mix well. Pour batter into 9" square pan.

Combine 1 cup sugar, 2 tblsp cocoa and salt, mix well and sprinkle evenly over batter.

Pour water over evenly, DO NOT MIX.

Bake at 350 for 30 minutes. Best when warm with whipped cream.

Asparagus Quiche

I found a recipe for Asparagus Swiss Quiche on AllRecipes.com and made some modifications to it. It is awesome!

INGREDIENTS:

10 Slices of diced bacon

1 to 1.5 pound of fresh asparagus

2/3 cup chopped onion

1 tablespoon of flour

1/4 teaspoon salt

1/8 teaspoon pepper

Unbaked pastry shell

4 eggs

2/3 cup half and half

1/2 Container of sliced mushrooms

PREPARATION:

Cook bacon until crisp, drain and dice (You can also buy the real bacon bits and save some time.

Sauté diced onion until caramelized.

Trim and cut asparagus into 1 to 2 inch pieces. Place in pan, cover with water and boil for a short time. You will need to keep checking for "crisp-tender". Drain and cool with fresh water to halt the cooking process. Do not overcook!

Place cooled bacon, asparagus, mushrooms, onion, flour, spices, and cheese in a bowl and mix gently. Dump into the pastry shell when will mixed.

Beat eggs and cream together in a bowl then pour over mixture in shell.

Bake in 400 degree oven for about 40 minutes, or until toothpick comes out clean when inserted into center. It will look like the picture above. Drizzle with margarine while cooling a bit, slice and serve. This is also great heated up in the microwave as leftovers.