GeorgiaPeachez

No Turkeys Here

What? No turkey pictures!!  Got that right. 

We did eat our share of turkey in this house however, and it was good.  Smoked turkey from the local BBQ joint. yum.

We had two soldiers from Ft. Eustis come to share the feast with us today.

I want to thank them for their service to our country and I want to thank their families for allowing these fine young men to come to Virginia to do their service.

Here are some pictures of the guys for their families to enjoy.

Both of our soldiers are far, far from home. 

Beau Browne is from the island of Maui, one of the Hawaiian Islands.

Patrick Shaw is from Portland, Oregon.

I think the guys enjoyed the lunch that I prepared, and I KNOW they enjoyed the pecan pie.  Three pieces each worth of enjoyment!

The recipe is my grandmother, Montine Hammond's recipe.  My grandparents had pecan trees in their backyard in Hapeville, GA and I have fond memories of picking up pecans and cracking them to eat every time we went to their house.

I'm going to share her recipe here, in case our soldier's mom's want to try it next time they come home.  My southern tradition to pass along to them.

Montine Hammond's Pecan Pie

3/4 cup sugar,  1 cup light corn syrup,  3 eggs slightly beaten,  4 tbl. melted butter,  1 tbl. vanilla,  1 cup pecans chopped

Line pie plate with pastry.  Boil sugar & syrup together for about 2 minutes.  Pour this mixture slowly over the slightly beaten eggs, stirring vigorously.  Add butter, vanilla and pecans.  Pour into unbaked pastry line pie plate.  Bake at 350 degrees for 35-45 minutes.

Mrs Romaro

When I was little girl we lived in Atlanta, GA.  We lived on Pine Forest Dr, I remember that.

Across the street lived a family with kids that we played with, the Romaros.

My mom and Mrs Romaro were good friends and Mrs Romaro gave my mom this recipe.

It is one of my favorite dishes in the whole world.  I can eat this dish until I am in pain.  Literally.

Seafood Creole

INGREDIENTS

3 tbl butter

2 med onions, chopped

1 tbl minced garlic

1 green pepper, chopped

1/2 C sliced green celery

1.5 tbl flour

1 can petite diced tomatoes

1/2 tsp salt

1 tsp sugar

3 bay leaves

1/2 tsp dried thyme

1/4 tsp allspice

1 tbl worcestershire sauce

1/4 tsp tabasco

1/2 to 1 lb fresh peeled shrimp

1 can chunk albacore tuna

1 can lump crabmeat

cooked brown rice

DIRECTIONS

Melt butter in skillet.  Add onion, garlic, green pepper and celery.  Cook until tender but not brown.  Blend in flour.  Add tomatoes, salt, sugar, bay leaves, thyme, alllspice, worcestershire and tabasco.  Simmer for 15 min.  Add seafood and simmer 15 min more.  Serve over cooked rice.

Sometimes I add extra seafood like squid or fish or scallops.  I always add extra tabasco to my plate too.

Fresh Sweet Corn Salad

6 ears fresh sweet corn, blanched and cut from cob

1/2 green bell pepper, chopped

1/2 cup cherry tomatoes, cut in half

1/2 cup feta cheese, crumbled

1 cucumber, peeled and seeded and chopped

fresh basil, chopped

3 tblsp cider vinegar

3 tblsp olive oil

salt & pepper to taste

mix and refrigerate for 1 hour.  Serve cold or at room temp.