1 Rattlesnake cut into 4 to 6 inch strips

1 tsp butter

sliced fresh mushrooms

1 large onion, chopped

6 oz of dry white wine

4 oz of oyster sauce

In a saute pan melt the butter.  Add the mushrooms and the onions.  Saute until tender.  Add the snake strips.  When the meat is 3/4 of the way cooked add the white wine.  Cook off the wine quickly over medium heat.  After the wine is cooked in , add the oyster sauce.  Cook until sauce begins to simmer.  Cook an additional 15 minutes over low heat. Serve with baked potato and broccoli.

1 Duck breast

3 Tbs worcestershire sauce

1 Tbs seasoning salt

Olive oil

3 Tbs soy sauce

Take your Duck breast sliced into 1/2 inch strips (These will be grilled, so don’t cut them too thin as they may fall between the grate). Put slices into a zip lock bag, we will be marinating in this bag so make sure the bag is only half full.  Pour olive oil into the bag until it covers the duck.  Add soy sauce, Worcestershire sauce and salt.  Mix together and leave in refrigerator for 24 hours or more.  After 24 hours cook duck strips on the grill, cook 3 to 4 minutes on each side.  be careful not to over cook the duck.  Overcooking will leave the duck tough.

4 Lobster tails

2 tsp Jerk seasoning

1/2 cup butter

2 whole scallions

2 tsp lemon juice

1/2 tsp of Jamaican Pickapeppa sauce

Thinly slice the scallions.  Melt butter in a small skillet.  Lightly saute scallions until golden.  Add the 2 tsp of lemon juice.  Add 1/2 tsp of Jamaican pickapeppa sauce.  Let simmer for about 1 minute then set aside.  Remove the membrane from the Lobster tail.  Use a sharp knife to split the tail in half, lengthwise.  Brush butter sauce on each tail.  Brush and spread the jerk sauce over the tails, especially on the exposed meat.  Broil lobster tails in the oven on the meat side for 4 minutes, turn and cook on shell side for 2 minutes.  Enjoy!

36 oysters

1/2 lb butter

2 oz green pepper

2 cups finely chopped green onions

1 oz finely diced shallots

1/4 cup chopped parsley

1 oz lemon juice

9 bacon strips

salt and white pepper to taste

Shuck oysters and toss top shell.  Place oysters on a baking pan.  Place butter in a mixing bowl and whip until smooth.  Add green peppers, shallots, parsley, and lemon juice, whip until combined well with butter. Seasons with salt and white pepper.  Cook bacon halfway and drain.  Cut bacon into 4 strips a piece.  Put a small amount of butter onto each oyster and cover with a piece of bacon.  Bake under broiler until bacon is crisp, then serve immediately.

1 LB medium shrimp, shelled about 45 pieces

1/2 tsp garlic powder

Salt to taste

15 slices of bacon cut crosswise into thirds

Sprinkle shrimp with garlic powder and a little salt.  Wrap each shrimp in a piece of bacon, then arrange on broiler rack.  Broil bacon wrapped shrimp, turning occasionally 3 to 4 inches from heat for about 8 to 10 minutes until bacon is crisp and browned.  Serve while hot.