Fernandina Fare - Tested Recipes of Local Favorites

FERNANDINA FARE
Tested recipes of local favorites

Autumn in the south means football season is here - and that
means tailgating! These recipes have passed the test for both taste
and convenience in feeding a crowd.

KAHANA PORK
FROM: Asa Gillette

3 lbs. (or more) pork butt
liquid smoke
kosher salt
garlic slivers
onion slivers
1 bottle Stubbs BBQ sauce (spicy)
banana leaves

Rub pork with salt, liquid smoke and barbecue sauce. Cut 2-inch slits in pork and insert garlic and onion slivers (at least 5 or 6 places). Wrap pork in banana leaves, then wrap again in aluminum foil. Cook overnight (10-hour minimum) in a 200 oven.

This recipe takes awhile, but it's worth it! When you wake up on the morning of the big game and take this out of the oven - you're ready for some serious tailgating. All you need are some side dishes. These two are excellent, especially with the kahana pork.

CRUNCHY COLESLAW
FROM: Julie Runnfeldt

2 pkgs. beef Ramen noodles
1 16-oz. bag coleslaw mix
1 cup sliced almonds
1 cup raw sunflower seeds
3 green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar
Crush noodle packages (keep flavor packets aside for later).

In a large bowl, layer the coleslaw mix, almonds, sunflower seeds and green onions.

In a separate bowl, mix the Ramen flavor packets with the sugar, vegetable oil and white vinegar. Stir well and pour over the coleslaw mixture.

Cover and chill for several hours. When ready to serve, toss the slaw and top with crushed Ramen noodles.

QUICK FRIED RICE
FROM: John Fischer

2 to 3 TBLS. vegetable oil
1 cup diced char siu pork, ham or shrimp
6 cups steamed rice
1 to 1-1/2 cups diced cooked vegetables (peas, carrots, etc.)
2 to 3 TBLS. soy sauce
1-1/2 tsps. sesame oil
1/2 to 1 tsp. salt, to taste
3 eggs, beaten
4 TBLS. thinly sliced green onion

Heat oil in large skillet or wok.

Saute meat for 30 seconds on high heat, then remove from pan.

Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces. Remove from pan.

Return meat to pan and add rice. Reduce heat to medium and cook approximately 2 minutes, stirring constantly.

Stir in vegetables, soy sauce, sesame oil, salt and cooked eggs. Cook for 2 minutes.

Serve in a large bowl or platter. Sprinkle with green onions as a garnish.