Spice-Guy's Kitchen

Crust topping:
2 1/2 cups flour, all purpose
2 teaspoons baking powder
1/2 teaspoon Salt 
1 cup sugar 
1/2 cup Crisco shortening 
1 teaspoon vanilla extract 
3/4 cup milk

1 box yellow cake mix (dry part only) 

Cut the shortening into the dry ingredients, add milk and mix to a smooth batter.  Set aside. 

Filling: 

1 number 10 can sliced cling peaches in light syrup 
9 tablespoons cornstarch 
2 cups brown sugar 
1/2 cup sugar 
1/2 teaspoon cinnamon, ground 
1 stick of unsalted butter 

Directions:

• Make crust topping and set aside. 
• Drain peach syrup and place into a medium size sauce pot.  Set peaches aside. 
• Add all of the cornstarch to the peach syrup and whisk until all lumps of cornstarch are dissolved. 
• Cook the syrup and cornstarch with both sugars and cinnamon until it becomes thickened. 
• Mix in the drained peaches and place into a large dutch oven or large casserole dish or dishes. 
• Sprinkle all of the yellow cake mix on top of the peaches. 
• Cut pieces of butter and distribute evenly on top of cake mix. 
• Drop spoonfuls of crust topping batter over the entire surface. 
• Bake at 350F until the top crust is golden brown and delicious, takes about an hour.

Thanks Glenn.

Ingredients:

4  tuna steaks,  about 1-inch thick

Marinade:

1/4 cup soy sauce or tamari

1/4 cup cooking sherry

1 tablespoon fresh lemon juice plus 1/2 teaspoon zest

1 small clove garlic, crushed and minced

3 tablespoons olive oil

Directions:

Arrange fish in a shallow, non-reactive dish. Whisk together marinade ingredients in a small bowl; pour over steaks. Cover and refrigerate for 1 to 1 1/2 hours, turning frequently. Place fish on a well-greased grill or grilling basket and grill over medium coals for about 3 to 4 minutes, basting frequently with marinade. Turn and cook for 3 to 4 minutes longer, or until fish is nicely grilled on the outside but still pink or somewhat translucent in the center.

Serves 4.

Ingredients:

2 Tbsp butter, divided
1 clove garlic
1 Tbsp teriyaki sauce
2 Tbsp lemon juice
1 tsp. honey
1 Tbsp sesame seeds

Directions:

In skillet set at 250 or medium heat, melt 1 Tbsp butter and add
garlic, saute until tender. Remove from heat.
Stir in teriyaki sauce, lemon juice, honey and sesame seeds.
Pour over fish and marinate for at least 30 minutes.
Heat 1 Tbsp butter in skillet. Set at medium heat.
Add fish, saute 4-5 minutes on each side, basting with marinade.
Garnish with parsley. Makes 4 servings.

Ingredients:

2 pounds large unshelled shrimp (20-26 count, per pound)
2 cups olive oil
1 head garlic, peeled and minced
Juice of 2 lemons
1 teaspoon dried rosemary or 1 tablespoon chopped fresh
1 teaspoon dried basil or 1 tablespoon chopped fresh
1 teaspoon dried oregano or 1 tablespoon chopped fresh
1 teaspoon cayenne
1 teaspoon Tabasco or to taste
1 tablespoon sweet Hungarian paprika
4 bay leaves, crushed
2 teaspoons crushed black pepper
1 teaspoon salt
2 tablespoons Worcestershire sauce
1 cup light lager

Directions:

Preheat the oven to 450.In a large heavy ovenproof pan heat the olive oil on top of the stove, and add all the other ingredients, except the beer and shrimp. Cook over medium heat for 5 minutes, stirring frequently. Add the shrimp, tossing well with the spices. Stir in the beer. Place the pan, uncovered, in the hot oven for about 10 minutes, or until the shrimp are pink and the sauce bubbly.

Transfer to a platter and serve immediately with lots of crusty bread and of course beer.

Catfish and pine nuts are great together but this is really good with most regionally available fish and nuts.

Ingredients:

1/4 cup ground pine nuts
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/4 cup vegetable oil
1 pound catfish fillets
2 tablespoons pine nuts

Directions:

In a bowl combine ground pine nuts with cornmeal, flour, salt, cayenne pepper, and cumin.

Heat oil in a large, heavy skillet over moderate heat. Dredge catfish fillets in the cornmeal mixture and pan fry about 4 minutes per side, or until opaque.

Sprinkle with pine nuts.

Makes 4 servings.

Ingredients:

1 cup all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2/3 cup water
1 pound medium shrimp shelled and deveined
2 tablespoons cornstarch
Vegetable oil for deep frying
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds

1/2 teaspoon crushed red pepper flakes (or to taste)

Directions:

Combine flour and salt and pepper in a bowl. Make a well in the center and add the egg and water. Stir to a smooth batter and set aside for 10 minutes.

Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C).

Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off. Add shrimp, a few at a time, to the hot oil. Cook until golden, 1 1/2 to 2 minutes. Remove and drain on paper towels; keep warm. Repeat process until all shrimp have been fried.

Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.) Gently heat the sesame oil in the wok or saucepan over medium-low heat. Add the red pepper and honey and mix well. Add the shrimp to the mixture and toss to coat well. Sprinkle with sesame seeds. Serve immediately.