Real Vermont Cooking

INGREDIENTS 4 Dozen Raw Oysters 4 Large Cloves of Garlic (minced) 3 Packages chopped frozen spinach 2 Ounces of Pernod or Absinthe 3 Bunches of Green Onions (chopped) 2 Heaping tsp. Anise seed 2 Bunches Flat Parsley (chopped) 3 Tbs. Dark Worchestershire Sauce 4 Ribs Celery (fine dice) 3 Tbs. White Worchestershire Sauce 2 Ounce can Anchovies (mashed to paste) 1 1-2 Cups of bread crumbs 1/2 Pound of butter 1/2 Cup Parmesan Cheese (grated) Salt, Red & Black Pepper to taste Directions: Thaw out spinach and squeeze out excess water with hands. Melt butter and saute celery for 5 minutes, add green onions and saute for an additional 2 minutes, and then add parsley and garlic and cook 2 more minutes. After these greens are wilted, stir in drained spinach. (no need to cook spinach any further) Remove pot from stove and add anchovies, Pernod, anise seeds, dark and white Worcestershire sauce, seasonings, parmesan cheese and bread crumbs. Blend thoroughly and place a heaping tablespoon on top of the oyster. Mixture should be stiff because oyster will shed some water. Bake 15 -20 minutes in a 350 oven.

INGREDIENTS 2 Pounds of Turtle Meat (cubed) 3 Bay leaves 2 Sticks Butter (unsalted) 1/2 Tsp. Oregano Cup All Purpose Flour 1/2 Tsp. Thyme 1 Cup Celery (diced) 1 Tsp. Course Black Pepper 2 Cups Yellow Onions (diced) 1 Shot Dry Sherry 1 1/2 Cups Tomato Puree 3 Tbs. Minced Parsley 1 Quart Beef Stock Juice of One Lemon 6 Hard Boiled Eggs (chopped fine) Salt and Pepper to Taste Directions: In heavy saucepan melt butter. When melted add flour and cook until the flour turns the color of a penny. This roux must be stirred at all times so it will not burn. When roux reaches the desired color add your vegetables and turtle meat and cook until turtle is brown and vegetables are clear. Add the tomato puree and cook for about 15 minutes on low fire. In stock pot simmer beef stock. While boiling add the mixture from your saucepan and stir until soup is mixed and roux is dissolved. Stock should be smooth and have body. Simmer soup until turtle becomes tender at which time you may add your lemon diced eggs and parsley. Each plate should be served with a shot of sherry on the side.

INGREDIENTS 1 Pound Crab Meat (White & Claw Mixed) 6-8 Empty hard shell crab shells 2 Tbs. Strained Lime Juice 4 Tbs. Melted Butter 3 Dashes Angostura Bitters 1 Tbs. Chives 2 Tbs. Lean Bacon, Minced Fine 1 Cup Cream 4 Dashes Tabasco Sauce Salt and Pepper to Taste 1/2 Cup Fine Bread Crumbs 3 Slices of soft Bread Directions: Figure two parts crab meat to one part soft bread. Moisten bread with cream and bitters mix. Saute garlic, shallots and pepper, with bacon. Mix everything thoroughly, stuff shells previously coated with olive oil. Cover with fine bread crumbs, dot with butter or olive oil, brown around 375 Fahrenheit. Seasoning is always to taste, of course; but these are better if a little peppery.

INGREDIENTS 1 Pound Regular Lump Crabmeat 1-tsp. Dry Mustard 1 Egg 1-tbs. Parsley (chopped fine) 3-tbs. Mayonnaise 1-tbs. Melted Butter 1-tbs. Worcestershire Sauce 1-cup Saltine crackers 1-tbs. Lemon Juice 1-tsp. Old Bay seasoning Directions: Combine all ingredients except Crabmeat and Saltine crackers. Mix ingredients very well then add Saltine crackers and blend in. Next add Crabmeat and gently fold into mixture. Note: Do not over mix because Crabmeat will break apart. Crab cakes should be made into balls 4, 6 or 8 oz. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.