12  oysters

12  Thin slices of bacon

Wrap each well-drained oyster in bacon. Skewer with wooden toothpick. Bake in pan at 350 in oven until bacon is brown.

 

2 lbs. eels     

4 small onions thin,Sliced     

4 cps.  potatoes thin,Sliced   

1/4 lbs. salt pork,Diced     

1 tsp.  salt     

1 tsp.  pepper   

1/4 cp.  flour,all-purpose 

hot -water

Make a layer of onions and potatoes on the bottom of a large heavy pot. Mix the salt, pepper, & flour together, set aside. Slice the eels into small pieces and make a layer on top of the potatoes and onions. Sprinkle each layer with the salt flour mixture. Continue layering until all ingredients are used. Be sure the top layer is potatoes & onions. Fry the diced salt pork until browned and then pour the pork and the grease over the top layer. Add hot water until it almost covers the top layer. Cover tightly, simmer for 55 minutes or until done. Serve hot.

4   6 oz. salmon steaks

1/4 cup Peanut oil     

2 Tbs.  Soy sauce    

2 Tbs.  Balsamic vinegar     

2 Tbs.  Scallions, Chopped

1 1/2 tsp.  Brown sugar     

1    clove garlic, minced   

3/4 tsp.  Fresh ginger root, Grated  

1/2 tsp.  Red chili flakes, or more for your taste   

1/2 tsp.  Sesame oil   

1/8 tsp.  Salt

 

Place the salmon steaks in a glass dish. Whisk together the remaining ingredients and pour over the salmon. Cover with plastic wrap and marinate in the refrigerator for 4 to 6 hours. Heat the grill. Remove the salmon from the marinade, brush the grill with oil and place the salmon on the grill. Grill over medium heat for 10 minutes per inch of thickness, measured at the thickest part, turning halfway through cooking, or until the fish just flakes when tested with a fork.