By George E Frost
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Additional info for Ammunition Making
Drain and allow tenders to cool. Once cooled, finely chop tenders and set to the side to allow further cooling. 2. Combine above (except for wrappers) in a large bowl until mixed thoroughly. Add in chopped chicken. 3. Lay out spring roll wrappers and add about 2 ounces of filling to each wrapper. Roll tightly, until each wrapper is sealed completely. 4. Fry the spring rolls until golden brown. Serve with spicy sauce. the ESSENTIAL lucky bones cookbook 45 shared plates & starters Cape May Steamed Clams We know that clam names can be confusing.
Sear the short ribs in some canola oil. 3. After short ribs have been braised, put the braising liquid to one side and cut the meat to a large dice. 4. In a large sauté pan, add ground beef. Cook until browned. Once cooked thoroughly, drain off fat and set meat to one side. 5. In a large stock pot, add bacon fat, canola oil, and garlic. Add onions, leeks, celery, fennel, and bell pepper. Let the veggies start to sweat and then add in all of your spices. Sweat your veggies until the onions are translucent and the spices are nicely toasted, about 6 to 8 minutes.
Yields 6 to 8 servings. 4 cups chopped clams, canned is fine 8 cups fish stock or clam juice ½ pound bacon, diced ½ cup flour 3 tablespoons olive oil 2 large onions, diced 1 bulb fennel, diced 2 stalks celery, diced 2 tablespoons garlic, minced 2 cups dry white wine 2 tablespoons cayenne sauce 2 tablespoons cayenne sauce 2 tablespoons Worcestershire sauce 5 or 6 red potatoes, peeled and diced 6 cups half-and-half Freshly ground black pepper 1. Bring the stock to a boil in a large stock pot over medium-high heat.
Ammunition Making by George E Frost