THE RECIPES

JOHN HOLMES' HICKORY NUT SOUP WITH GRILLED BREAM FILLETS - FROM EPISODE 102

INGREDIENTS

1-2 Gallons of Hickory Nuts.(in the shell), Salt, Pepper,  Sweet Basil, Water, Two Bream(filleted), Olive oil

PREPARATION

Drizzle olive oil on bream, add seasoning to taste, wrap in foil and grill,  until tender.   Normally about 20 minutes on slow low fire.

Wash nuts thoroughly, remove any with worm holes.  Pound or smash them to a crumbly mix, shells and all. Cover with water and simmer for one hour, add water if needed. Salt and pepper to taste, add large handful of fresh chopped basil. Ladle soup from top, as shells will sink to the bottom. Reserve one cup for use in the salad dressing.


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RECIPE LIST

Episode 101 - Brevard County, FL

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