Clint Robin, LeJeaune De la Bassin

Clint Robin’s Pork-Finger Wrap & Clint Robin’s Potato Soup

Clint Robin’s Pork-Finger Wrap

• ¼ tsp Mustard for basting
• ½ tsp Cayenne pepper
• ½ tsp salt
• ¾ tsp Worcestershire sauce
• ½ cup of butter
• ½ cup of honey
• 1 tsp Garlic powder
• 3 fresh asparagus spears per pork finger
• 2 slices of bacon per pork finger
• 8 pork fingers

Method: Marinate meat over night with seasonings Cayenne pepper, salt, garlic powder mustard and Worcestershire sauce. Melt butter, mix honey and garlic powder together for basting set aside.
Wrap pork finger and asparagus spears with bacon slices.
Brown in a skillet until tender. Baste with butter mixture throughout cooking until golden brown.
Enjoy Bon Apatite!!!

Clint Robin’s Potato Soup

• 6 medium potatoes
• ½ tsp Cayenne pepper
• ½ tsp salt
• 1 can cream of shrimp
• Garlic powder to taste
• 1 cup of diced bell pepper, onion and garlic-Trinity
• 1-32oz can of chicken broth
• 1 can of evaporated milk
• 1 cup of milk
• 1 cup water
• 1 lb fresh shrimp
• 1 lb diced pre-cooked ham
• Basil season to taste
• 1 lb cheddar cheese
• Sprinkle with green onion tops

Method: Pour chicken broth into a medium sized soup pan and add trinity, Cayenne pepper, garlic powder and salt cook for 30 minutes.
Stir in shrimp soup.
Add potatoes, evaporated milk and I cup of milk cook i5 minutes.
Then add shrimp, ham and water cook 15 minutes. Simmer on low until potatoes are tender.
In the last twenty minutes of cooking sprinkle with onion tops and basil.
When all of this is cooked add cheese, mix well until cheese melts and serve.