Frogsmore Stew


Frogsmore Stew

  • 2 medium onions, peeled and quartered
  • 4 garlic cloves, smashed
  • 1 lemon, halved, plus extra lemon slices
  • 1/2 cup seafood seasoning, such as Old Bay
  • salt if needed
  • 2 pounds of small red potatoes, scrubbed and cut if preferred
  • 1 package turkey kielbasa, cut into pieces
  • 8 ears of corn, husked and halved (we used 4)
  • 2 pounds of shrimp, unpeeled
  • melted butter optional
  • garlic bread optional

Set a large roasting pan or stock pot over two burners.  Add three quarts of water, onions, garlic, seafood seasoning, lemon halves (squeezing their juice into the water before adding the shells), and salt (if needed).  Bring to a boil.  Add potatoes and kielbasa; return to a boil.  Cover with foil which lets some of the liquid evaporate, reduce the heat, and simmer until potatoes are just tender (20 minutes).  Add corn; increase heat to medium-high and cook, covered, until tender (5 minutes).  Top with shrimp; cover and steam (3 minutes).  Turn off the heat; stir shrimp into broth and let stand, covered, until cooked (2 minutes).  Serve with melted butter and lemon wedges.  Serves 8.


Black-Eyed Pea Bruschetta


Key Lime Pie with Gingersnap Crust



Key Lime Pie with Gingersnap Crust


  • 1 1/2 cups crumbled gingersnap cookies
  • 1 cup sweetened flaked coconut
  • 1/4 cup unsalted butter, melted
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup Key lime juice
  • 1 teaspoon lime zest
  • 4 egg yolks
  • Whipped cream
  • Toasted sweetened flaked coconut

How to make:

Preheat oven to 350 degrees.

Pulse the cookies in a food processor until finely ground. Add coconut and pulse to mix.  Add the butter and pulse to mix. Press over the bottom and up the side of a 9-inch pie plate. Bake for 8 to 10 minutes or until golden brown. Cool on a wire rack. Maintain the oven temperature. For a nuttier flavor, toast the coconut.

In a large bowl combine and beat together the condensed milk, lime juice, lime zest and egg yolks. Pour into the cooled crust. Bake for 8 to 10 minutes or until set.

Let stand until cool.

Top each slice with whipped cream and toasted coconut flakes.