Spice-Guy’s Kitchen

Ingredients:

2 lbs. fresh fillets
1 tbsp. fresh lime juice
1 cup flour 1 tsp. seasoned salt
1/4 tsp. pepper
12oz. beer
flour

Method: Fill deep fryer, or a deep saucepan about 3/4
full with oil or fat for frying. Heat to 375 degrees.
Cut fillets into serving size pieces and brush with lime
juice. In a bowl mix flour, salt and pepper. Gradually
add the beer, beating until the batter is smooth. Put the
extra flour on a plate. Coat each piece of fish with
flour and dip it into the batter, coating well. Fry for
seven or eight minutes, turning once. Drain on paper
towels. Serve very hot with french fries, cole slaw, and
lemon wedges. Makes 4 servings.

This is great when you gotta have luau pig, but can’t do a luau. And it’s easier then burying a whole pig in the sand.

seasoned salt (to taste)
fresh ground black pepper (to taste)
Liquid smoke
approx. 8 lbs. pork roast. Shoulder is good but I prefer a picnic shoulder roast(this cut comes from the lower part of the pig’s front shoulder)
At least 8 banana leaves.

Wash the pork, pat dry and apply seasoned salt and several grinds of pepper. Sprinkle with liquid smoke and give it a good massage.
Now wrap the banana leaves around the roast and secure with string. Next, wrap in heavy duty foil and fold the edges tightly to seal.
Set it in a pan and cook it in a 250F oven for at least 7 hours.
When you remove it from the oven let it rest for 1/2 hour.

I didn’t know whether to call these truffle cookies or cookie truffles. Whatever you call them, they rock!

Ingredients:

1 cup of peanutbutter
1 cup of firmly packed brown sugar(or light brown)
1 large egg(or ex-large)
1 tsp. baking soda
1/2 heaping cup of roughly chopped chocolate miniatures(you know the kind)

Preheat oven to 350F.

 In a small bowl with a wooden spoon, mix all ingredients until well blended, then stir in the chocolate.

 Drop rounded teaspoonfuls on a sprayed, or non-stick cookie sheet,(or use parchment paper), an inch or two apart.

 Bake for 9 minutes, remove from the oven and cool. Makes about 36 scrumptious little truffle-cookie things, but who’s counting?

Ingredients: 

1 lb. unpeeled med. fresh shrimp
3/4 c. pancake mix
3/4 c. beer
1 tbsp. coconut milk
1/4 c. all purpose flour
1 c. coconut flakes
Light vegetable oil
Peel and devein shrimp; rinse well. Combine pancake mix, beer and coconut milk and mix well. Dredge shrimp in flour, shake off excess. Dip into batter then dredge coated shrimp in coconut. Heat oil(2″ to 3″deep) in saucepan or deep fryer to 350 degrees. Fry 5 to 6 shrimp at a time approximately 35 to 45 seconds on each side or until golden brown. Drain on paper towels and serve.
For a great dipping sauce I like to heat about 1/3 cup of honey with the zest of an orange and let it simmer for a couple of minutes or heat up some marmelade with some horseradish sauce added to it.