This is a solemn day for me. I remember fallen friends who gave this nation the ultimate sacrifice, so that you, the American citizen, could enjoy your backyard barbeques, marching parades, beer busts, and cocktail parties, and wave your flags of patriotic tribute in honor of the few who secured your valued freedom. Lest we not forget ... it was a high price paid.
The Decadent Supreme Burger: Combine two pounds ground chuck, one pound chopped raw shrimp tail meat, one pound crawfish tail meat, four ounces diced onions, 4 ounces diced green bell peppers, one tablespoon fresh minced garlic, two teaspoons Creole seasoning, half a cup Italian seasoned bread crumbs, and two jumbo raw eggs (to bond mixture together). Mix ingredients thoroughly, then form into six-ounce patties. Charbroil or grill to perfection in desired style, either on a barbeque pit over medium flame or in a skillet, as long as they’re cooked well throughout. Once cooked, melt swiss cheese on patties and top with thin avocado slices, squeezing fresh lime juice over the avocado. Serve on a toasted bun with a side of Pace Picante sauce.
Hawaiian Chicken Breast: Marinate a dozen eight-ounce boneless chicken breasts, in large bowl covered with plastic wrap airtight, overnight in refrigerator, in a quart of pineapple juice and four ounces dark brown sugar mixed together. By morning, the breasts will be plump and juicy, infused with the flavor and color of the juice and sugar. Charbroil on open pit rack over medium flame, cooked till well done slowly so you don’t blacken the outside. Top with charbroiled marked pineapple rings and a cherry placed in the center of the ring. Serve over any rice dish that you desire most.
Orange Glazed Pork Chops: Season a dozen eight-ounce pork chops, charbroil on an open pit rack over medium flame till cooked thoroughly. While this is goin’ on, create your orange sauce by adding a quart of orange juice and a teaspoon of cinnamon to a two-quart sauce pan. Bring it to a low boil, then turn down the heat and reduce juice till it’s half of the original volume, stirrin’ ever so often. By then, it will be thick and syrupy. When the chops are done, coat ‘em liberally with the orange sauce. Best served on top of an excellent pork flavored rice pilaf cooked with green peas and chopped carrots added in.
