Puff Lifestyle
Like the perfect cigar, the smoker’s lifestyle is one focused on enjoyment and relaxation. At Puff Lifestyle, we discuss all avenues of lifestyle - great hotels that are cigar friendly, fantastic wines, cigar friendly dining, cool gadgets, lighters that actually work, hand carved cedar get the idea. But we also cover the down to earth lifestyle interests as well: the most enjoyable reasonably priced cigars, best vacations on a budget, and the best way to stretch a buck...which has never been more important. Nothing is off topic!

Margarita Chicken with Mango-Avocado Salsa
Friday, 01 September 2006

Margarita Chicken with Mango-Avocado Salsa Here's my second installment and I thought I might do something simple enough even a caveman could do it. Okay, yes, that was a blatant rip-off of the GEICO ad, but I had to do it. I was considering "Roast Duck with a Mango Salsa", but there are too many folks out there who consider duck too greasy and who simply do not like the flavor. So, with nods to our grotto-dwelling hominids, I decided to pull up a summer classic that works great for a family meal or can be presented as a romantic evening (that's a hint to Michael, it could go along way to apologizing to Deanna). This recipe is slightly different then most margarita marinated chicken in fact alone; it uses real, although diluted, margarita to marinade in. There are a lot of bad recipes out there that are called "Margarita Chicken", but where's the margarita in them? Oh, and this is another grilling recipe. I told you I love to grill, get used to it. This recipe also works well with swordfish in place of the chicken. Ingredients: 6 Boneless – Skinless Chicken Breasts 2 Limes 6 Fresh Cilantro Sprigs 1 One Gallon "Zip-loc" type Freezer Bag Marinade: 5 oz Tequila 3 oz Triple Sec 8 oz Real Lime Juice 1 Tablespoon Course Kosher Salt ½ Teaspoon Cayenne Pepper 1 Cup Canola Oil Salsa: 1 Mango – peeled, seeded, and finely cubed 2 Avocado – peeled, seeded, and finely cubed 1 Large Tomato – finely diced 1 Red Pepper – finely diced 1 Small Red Onion – finely diced 1 Clove Garlic - minced 1 Tablespoon Fresh Cilantro - minced Course Kosher Salt to taste Yellow Rice: 2-1/2 cups basmati or jasmine rice 2 Tablespoons Canola Oil 5 cups water 1/2 teaspoon salt or to taste 1/2 teaspoon pepper 1/3 teaspoon turmeric Since all three elements of this dish require different times to relax, meld flavors, or cook, it works out great in managing your time by "layering" the steps so everything comes out at the same time, ready to serve. So, since the marinade process takes the longest, that's where we are going to start. Step 1. Get that chicken drunk! Gather all the ingredients listed in the "Marinade" section above. Combine the ingredients in a large glass measuring cup or a medium glass bowl, and whisk until completely mixed. Place your chicken breasts in the one gallon freezer bag and add your marinade mixture, then seal the bag. While sealing the bag, try and get as much of the air out as possible. This makes sure your chicken is in complete contact with the liquid. Place this bag in the fridge to marinate for at least two hours. You can leave the chicken in there for up to six hours, but any longer and the acid in the lime juice will make the ole yard bird tough and dry. As a word of warning, do not substitute the cheaper, "plain" zipper sealed bags for freezer bags. They are too thin, the chicken stands a good chance of poking through, and you'll end up with a mess. For even added protection, place the zip-loc bag while marinating in a cake pan or pie plate….helps to keep the old fridge from getting messy. Step 2. It's time to do the 'Forbidden Dance': Peel, pit, and cut into small cube your mango and avocado. Dice up your tomato, red pepper, and red onion. Mince your garlic and cilantro. Place all these ingredients into bowl, and fold with a rubber spatula and taste. Mmmm. Add salt to taste. Cover the bowl with plastic wrap and place in the fridge to relax. Okay, we are now in the "hurry up and wait" stage. Since we have time on our hands and all the fixin's out, why not take the time to make yourself a "Classic" Margarita and enjoy a smoke. For those of you who have never had a margarita from scratch, all there is four ingredients: 1 1/2 oz. tequila, 1/2 oz. triple sec, 2 tablespoons lime juice, dash of salt. Mix these items together in a shaker, along with 2 to 3 ice cubes, and shake the shit out of them. Take a lime wedge and wet the rim of a glass, roll that rim in coarse salt, and fill with the mixture from the shaker. Pretty simple, huh?   All right, break is up, time to face the heat. Step 3. "Which is more of a coward; chicken or yellow rice?": Timing now comes into play here. Like a good quarterback knows where his receiver will be by how long the receiver has been running and can mate up the ball with the receiver, a good cook knows how to plan to have all things come out together, ready to eat. So, if you know it takes about 20 to 25 minutes for your rice to cook, including that it will stand for 5 to 10 minutes more after removing it from the heat; you now have a schedule for when to start the chicken and get everything on the table. Before you start the rice, start your grill, on "High", as usual. You want to be able to go out and throw the bird straight on to the grate. FYI, your chicken will be on the grill for about 6 to 10 minutes per side, so plan accordingly.  You could cheat here and use a prepackaged yellow rice mix here, but you'll not have the flavor and it won't be as healthy. In a large pan with a tight fitting lid, heat two table spoons of oil over medium-high heat. Sauté the rice for a couple of minutes, till a slight color starts to appear. Combine the remaining yellow rice ingredients and bring to a boil. Cover and reduce heat to low. Cook until all liquid is absorbed, about 10 to 15 minutes. Do not remove the cover until all the liquid is absorbed. Doing so can make for gummy rice. Remove from heat and let relax for at least 5 minutes. Fluff and re-cover until ready to serve.  Step 4. "Here chicky, chicky, chicky": After the rice has cooked undisturbed for at least 10 minutes, you can start the chicken. Retrieve your chicken from the fridge; pour the remaining liquid down the drain. Believe me, even with the tequila, you don't want to consume any of that liquid. Place your chicken meat side (I know it's boneless, but you should be able to identify which side the bones were removed from) down on the hot grill, and turn the heat down to medium. After about 3 to 5 minutes, turn the chicken 90 degrees, still meat side down. We're making those pretty "grill marks". After the breasts have been on the grill 10 minutes total time, flip them over, close the lid to your grill, and go check your rice. Most of the liquid should be absorbed by now. If no liquid is readily visible, tilt the pan slightly and see if any shows up then. If not, follow, the final step in the rice instructions, if there is some liquid, place back on heat, go check your chicken, and come back in a couple of minutes to check again. Once the chicken has been grilled a total of 15 minutes, whip out your thermometer and check it for doneness. The finished temp desired is 180 degrees Fahrenheit. Since there isn't a whole lot of mass to the chicken, it's best to let the meat reach 180 while it's still on the grill. Once you hit 180, it's time to plate. Step 5. "There's no business like show business…": If you take a minute to "plate" this meal for your guest, you can make a pretty and impressive display and make a "show" of it. Place a bed of the rice down first, mashing lightly down the center to make a bed for the chicken breasts. Next, place the breasts on the rice, and spoon a couple of healthy tablespoons of the salsa mix across the chicken at an angle. For a nice color contrast, and to add veggies to the meal, I serve steamed broccoli florets arranged on each side of the rice bed. (see the picture) That's it! That's my recipe for September. If you try this recipe, let me know how it went. If it gets you lucky with your date, include full details and photos. Not of you cooking, silly, of you getting lucky! © 2006, Kevin Godbee & Rick McLaughlin. Re-print with permission only. To get permission, email:         Rick McLaughlin - Writer at Large (no pun intended) Sausage and Vegetable Frittata Recipe "Oh My God!" (OMG) Ribs Jambalaya Carpet Bag Steak Eggplant Parmesan Phil’s Salad Pasta Carbonara Steak Salad with Blue Cheese Chilled Avocado Soup with Poached Shrimp Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking {moscomment}


"Oh My God!" (OMG) Ribs
Thursday, 25 May 2006

Rick's Recipes Updated Monthly "OMG" Barbecued Ribs Recipe for Memorial Day Weekend and June 2006 Okay, since this is my first entry, and I'm not noted as being a "Politically Correct Guy" (my wife says I'm the "Poster Boy of Political Incorrectness"), and we are fast coming upon the Memorial Day Weekend, I thought I could combine these two elements into one themed post sure to annoy and offend some folks. Oh, and I have to say sorry in advance to Stan, but this one is not for you. There is nothing "dietetic", "low fat" or "animal friendly" about this post. We are going to discuss grilling a big ol' slab of meat! Warm weather in our Northern climates usually turn a man's mind to outdoor activates such as baseball, swimming, looking to see if the chick walking by in the "Daisy Dukes" has on a thong or high-cuts, and of course, barbequing. I love grilling, both inside on my Jenn-Aire and out on my natural gas fired CharBroil. I hope to, throughout the coming months, post several grilling ideas that might help make you one of the Grill Nation Legion.  Now, I know there are folks who say it's not "real" barbeque unless it's done over charcoal or wood. Okay, I'll admit there is a difference cooking that way. But the heat source is of little importance if the cook doesn't know how to make the most of it, and there is nearly no effect a charcoal grill can do that can not be recreated in a gas grill, if you know how.  Now, with that objection handled before it could arise, you might be asking yourself "Alright, 'Fatman', where are you going with this and where is the recipe?" Well, what I'm going to share with you is my method for smoking/grilling what my family calls "Oh My God" Pork Ribs, one of a series of dishes that all start with the same phrase. This is a combination technique lesson and recipe, so it's a bit long. -------------------------------------------------------------------------------- Ingredients: Pork Ribs, figure 1 slab for 3 to 4 people, and all volumes below are calculated on two slabs  1/4 cup Coarse Kosher Salt 3 Tablespoons Black Pepper, coarsely crushed  Minced Garlic, 10 to 12 cloves should do  Extra Virgin Olive Oil 1 1/2 cups Bourbon (Jim Beam) 1 medium bag Hickory Chips (about 1/4 cu ft)  1 large yellow Onion 1 12oz bottle Pilsner Beer (Budweiser) 1 tablespoon dried Sweet Basil 1 tablespoon dried Parsley Thick Aluminum Foil -------------------------------------------------------------------------------- Step 1. Selecting the Meat: Fresh cut pork is always preferable, but unless you have a good local butcher and you live close to an agricultural district, odds are all you are going to find is commercial pre-processed pork. This isn't a bad thing, it actually helps to keep the price down, but you have to be a smarter shopper to take advantage of the selection. Look for a set of ribs that have some fat, but not a thick layer covering the entire surface. This fat should be white and have a waxy sheen. If there is too much fat, the ribs will be, well, fatty and greasy. Too little, and they will be tasteless and dry. If the fat is yellowed, or looks dry, this meat has been either stored badly or too long, and that's not what you want. There also should be a little fat marbled in the meat. This adds to the flavor as well. There should be a fair amount of meat between the ribs, but that sort of goes without saying. If you can see the back of the ribs, you can usually ask to look) if they are in the meat case at your local grocer, look for a pearlescent membrane. This membrane should be wet and shiny. Same goes here as it does for the fat, if it ain't pretty, move along. Step 2. Preparing the Meat: Once you've found the right rack(s) of ribs, and you've brought them home, the fun begins. Remember that membrane I mentioned a minute ago? Well, you need to remove it. It can add bitterness to your meat, and can make things tough. To remove, simply poke your sharp knife tip under the edge and slice a little piece free. Once you have enough of an edge to grab, grasp the membrane and peel it down and off. It may take a few tries to get it all. Now, flip the ribs over and look at the fat, you want to shave down any thick areas until they are about 1/8" to 1/4" thick. After you've trimmed and stripped the meat, give it a quick rinse under cold, running water, then pat dry. Now, take and sprinkle some of the Kosher salt, course cracked pepper, and minced garlic over the back surface of the ribs, then using the heal of you hand, rub it in. Flip the ribs over and repeat the process. Once the surface has been thoroughly seasoned, either mist or lightly dab some extra virgin olive oil over the meaty side of the ribs, place them on a cutting board or a platter, cover them with aluminum foil, then place them on the lowest shelf of you fridge for four to eight hours. Step 3. Preparing the Smoke: Here's a trick a lot of folks who own a gas grill have never heard of. If your grill has removable flame deflectors, you can usually flip them over to make a little tray to hold a smoker pouch. Check with your grill's manufacturer to make sure before you try this, it's well worth the effort. If your flame deflectors do not come off, I do not recommend you try to follow this next section before checking your owner's manual to see how your grill's manufacturer suggest you smoke in your grill. Failure to do so means you risk damaging your grill or injuring yourself. So, before you fire up the grill, flip your deflector and get an estimate of how large a surface area you have. This will determine the size of your smoker pouches. Smoker pouches are little aluminum foil bags filled with hardwood chips soaked to retard their burn rate. You can pick up small bags of hardwood chips in the barbeque supply section of most grocers. For pork, I prefer hickory chips because of the wood's distinctive tanginess and sweet bite. Take your woodchips and place them in a large glass or plastic container. Now, fill the container with water until the chips start to float. In a 5 gallon plastic bucket, that's about 1 gallon. Add 1/2 cup bourbon for each gallon of water. Now comes the hard part, let the chips soak for at least an hour. While you wait, cut several pieces of aluminum foil about 1 foot square. After the chips have absorbed your liquid mixture, scoop out a couple of handfuls of the chips onto a square of foil, and wrap up a pouch about the size of your flame deflector. Flip over your pouch and poke several vent holes. Step 4. Preparing the Liquor: Okay, calm down you booze hounds, in this case liquor refers to the aromatic liquid we are using to "wet smoke" our ribs. This method of smoking imparts unique flavors and helps keep the meat moist and tender. In a small cast iron fry pan or pot, mix 1 to 2 quarts water, 1 cup bourbon, 1 12oz bottle pilsner beer, 1 sliced large yellow onion, 8 chopped cloves of garlic, 1 table spoon dried sweet basil, and 1 table spoon dried parsley. -------------------------------------------------------------------------------- All righty now, we are prepared. So, while we wait for the ribs to cold cure, enjoy a stogie and one of those "left over" pilsners from the six pack. But do not drink too many, because we are going to be playing with fire soon.  Break's up, time to get to grillin'! -------------------------------------------------------------------------------- Step 5. Heat the Grill: You want to sear the outside quickly to lock in the juices, so high heat is important at the start of the cooking process. That being the case, fire your grill up to "High" on all burners and close the lid. Depending on your grill you should be ready to sear your ribs in anywhere from 5 to 30 minutes. What you are looking for is getting to your grill's maximum temperature, somewhere north of 650 degrees Fahrenheit. While the grill heats, it's time to gather our liquor pot, smoker pouches, and ribs, then bring everything out to the grill. Step 6. Gentlemen, Start your grillin!: Once your grill is up to max temp, it's time to start the show. Carefully place your ribs meat side down on your grill and leave them undisturbed for a couple of minutes. Watch for flame ups. If a flame up starts under the meat, and it lasts more then a few seconds, I like to quell the flame by using a cheap spray bottle filled with plain tap water. A couple of quick spritzes will usually do the trick. After you sear the meat side, flip you ribs bone side down and turn off the burners under them. We are now going to use indirect heat to finish the slow cooking process. Step 7. Smoke 'em if You Got 'em!: Place your smoker pouch on your burner deflector of choice, but make sure it's the one that still has a flame under it. Step 8. Get Liquored Up!: Replace the grill over the burner that has smoker pouch on it and place you liquor pot over the heat.  Step 9. Now the Hard Part, Take Two: Close the lid and walk away. After about a half hour, lift the lid and check to see how much liquid is left in your liquor pot and chips in your smoker pouch. Replace the pouch and/or add water to your pot if needed. At one hour, turn the ribs 180 degress to assure even cooking. Close the lid and repeat this process for as long as it takes, usually no more then four hours, depending on how thick the ribs are and how much heat your grill produces. After two hours, you need to check doneness. Using your meat thermometer of choice ( I prefer either a small "quick read" or an electronic remote probe type) check the internal temperature of your ribs by inserting the probe in the thickest section, being careful not to strike the bone. Hitting the bone and taking a reading there will give you a false high reading. Now, I know the Pork Counsel says you can enjoy today's pork at a medium done internal temperature of 160 degrees, but I still recommend a well done temperature of 170 degrees. So, if your ribs are at 167 degrees, you are ready to eat, almost. Why 3 degrees lower then recommended? Well, the mass of the meat will carry over some heat that will continue to penetrate, carrying on the cooking process. The trick here is to allow this process to continue, but not over shoot your desired level. So, at 167, remove the ribs and place them on your trusty, clean cutting board, cover them with some aluminum foil, and let them "relax" for 5 to 10 minutes. During this time, juices that were forced out of the meat during cooking and are sitting between the fibers will be reabsorbed, making for a moister rib. Now that's a nice bonus, isn't it? Oh, and if you haven't hit 167 while they are on the grill, leave the ribs there and keep checking every half hour till you do. -------------------------------------------------------------------------------- That's it! Cut up and serve! If you like, you can present barbeque sauce as a side condiment, but I would suggest trying the taste first, you might find you don't need it. If you feel you must "cook" a barbeque sauce onto the ribs, wait until the last 5 minutes that you plan on leaving the ribs on the grill. The sugars in most store bought barbeque sauce will burn very quickly, so you do not want to leave it over heat for very long.  As for serving suggestions, I do a traditional mix of roasted corn on the cob, done on the grill along with the ribs, brine baked potatoes (a quickie recipe I'll post in the forum), tri-color macaroni salad (another quickie recipe), and lemonade. Oh, and you can also use up the last of that left over pilsner beer as a beverage too.  I'm sure Denahue can suggest a good wine to go with these ribs, and since ribs are among the "two fisted eating method" foods, I wouldn't suggest trying to enjoy a stogie till after you're done. Whew! Dang, that's one long post! I promise not all will be this long. But, after suffering too many bland, dry, or otherwise badly done ribs, I felt this one needed to be walked from the cradle to the grave. If you have any comments about my grilling style, or want to add your take, please feel free to email me at: Thanks.  © 2006, Kevin Godbee & Rick McLaughlin. Re-print with permission only. To get permission, email: Sausage and Vegetable Frittata Recipe Jambalaya Carpet Bag Steak Eggplant Parmesan Phil’s Salad Pasta Carbonara Steak Salad with Blue Cheese Chilled Avocado Soup with Poached Shrimp Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking {moscomment}


Wednesday, 01 February 2006

Chef Phil's Weekly Recipe Updated Weekly Sausage and Vegetable Frittata Recipe Carpet Bag Steak Eggplant Parmesan Phil’s Salad Pasta Carbonara Steak Salad with Blue Cheese Chilled Avocado Soup with Poached Shrimp Tomato Pie Recipe Grilled Pork Brochettes with Confetti Rice Pilaf Recipe Crab Stuffed Shrimp Wrapped in Bacon Recipe Pan Seared Soft Shell Crab Hoagie Recipe Seafood Stuffed Flounder with Tomato Dill Cream Recipe Garlic & Ancho Rubbed Porterhouse Steaks Recipe Chicken Cordon Bleu with Mornay Sauce Recipe Braised Garlic Short Ribs with a Red Wine Tomato Sauce Recipe Chef Phil's Brief Introduction to Cooking Jambalaya Recipe Recipe for February 2006 Jambalaya Recipe Prep Time: 20 minutes Cook Time: 45 minutes. Jambalaya 1 lb. boneless/skinless chicken breast (cut into 1 inch dice) 1 lb. large peeled and de-veined shrimp 1 lb. andouille sausage or smoked sausage (cut into 1 inch dice) 2ea. celery stalks (cut into small dice) 1ea. large sweet onion (cut into small dice) 1ea. large green pepper (cut into small dice) 16oz. canned tomato sauce 3 cups converted rice 6 cups canned chicken broth 1 cup Cajun seasoning (see recipe below) 3oz. olive oil Cajun seasoning: ½ cup paprika  2 tbl. garlic powder 2 tbl. onion powder 2 tbl. ground black pepper 2 tbl. salt 1 tbl. dry mustard 1 tbl. thyme 1 tbl. sage Mix all ingredients, store in a sealed container or Ziploc bag. Method In a thick bottom 6-8 qt. Pot (preferably cast iron) place on medium high heat and add olive oil to pan. Season chicken, shrimp and andouille with Cajun seasoning and sear, but do not cook through. This process may take several times in order to properly sear all the protein items. Remove these protein items in batches and reserve to the side. After this process is completed add all the vegetables to the pot and sauté until vegetables are tender, add rice then return protein products to the pot. Add tomato sauce, chicken broth and Cajun seasoning, stir then bring mixture to a boil. Turn heat to low and cover. Cook jambalaya for 45 minutes or until all liquid has been absorbed and rice is cooked, serve with garlic bread and a beer and enjoy. The cigar enjoyment of this recipe is while you are cooking it; just take care of your ash! Best regards, Chef Phil  Questions or comments? Email: © 2006, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email:


Legal Cuban Cigars Priced Lower than Average Non-Cubans!?!
Wednesday, 01 February 2006

Legal Cuban Cigars Priced Lower than Average Non-Cubans!?! Meet John Vogel, the Cigar Industry’s Best Kept Secret…Until Now February 2006 For 40 years, John Vogel has been instrumental in bringing some of the best cigars to market, but like “The Wizard of Oz,” he has been the “man behind the curtain.” It’s time for cigar buffs to get to know one of the most instrumental men in the business, and to learn about his "100% genetically pure Cuban Tobacco" that is legal in the USA.


Carpet Bag Steak
Saturday, 10 December 2005

Chef Phil's Weekly Recipe Carpet Bag Steak Sausage and Vegetable Frittata Recipe Carpet Bag Steak Recipe for December 10, 2005 This is a classic recipe that you rarely find served any more, however it was some 20 years ago that I first became acquainted with this dish. Since then it has become one of my favorites. This dish was given its name because the finished product is supposed to represent a carpet baggers' bag. These individuals were made famous in the post civil war era as to the land grabbing Yankee’s that amassed a considerable fortune by preying on a savaged south. These people were hated by Southerners and were identified by the bags they carried which were made from old carpet. As to the dish and why it was given this name I am not sure of, however it is a cooked fillet turned on its side, then split stuffed with fried oysters and topped with béarnaise. Its simply delicious and decadent. Carpet Bag Steak Prep Time: 15 minutes Cook Time: 10 minutes. Ingredients Serves 2 2 ea. 6 oz. beef tenderloin fillets 6 ea. raw oysters (removed from their shells) frying oil (just enough to fry oysters) ½ cup flour (to dredge oysters prior to frying) To taste salt and pepper Sauce 3 ea. eggs 1 oz. tarragon vinegar 1 lb. Salted butter (melted and skimmed) 2 bu. Fresh tarragon (stemmed) 1 ea. shallot (minced) 3 oz. white wine 3 oz. white wine vinegar To taste freshly ground black pepper To taste salt and pepper Place butter in a double boiler and melt butter skim all milk solids that rise to the top, keep warm at about 135°-145°f. place tarragon, wine, vinegar, shallot and fresh ground pepper in a sauce pan and turn on to medium heat and reduce mixture until dry but not burned. Put mixture to the side and allow to cool. Put eggs, tarragon vinegar and salt and pepper in a blender and mix on high, remove lid or center plug in top carefully while blender is going and pour a steady stream of butter slowly down the center into the vortex of the mixture in the blender, keep pouring into vortex until it closes and keep pouring for approximately 10 seconds after or until mixture has a thin mayonnaise, like consistency. Remove from blender and put into a bowl mix in cooled tarragon reduction and serve. Method Season fillets with salt and pepper and cook on medium high heat in a cast iron skillet or on a grill approximately 4 to 5 minutes per side to get a doneness of medium rare, extend time per side given thickness and desired temperature. Season and dredge oysters and fry in oil at 350°f. for about 1 minute or just until oysters float. Just before service turn fillet on its side and split fillet with a sharp knife ¾ of the way through and stuff with fried oysters. Place on plate and top with sauce, bon appetit and happy holidays. Yours truly in a fog of cigar smoke, Chef Phil  Questions or comments? Email: © 2005, Kevin Godbee & Philipp V. Denfeld. Re-print with permission only. To get permission, email:


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