First, you must select a very good leg of lamb.  I prefer the semi boneless leg.  In a bowl, mix 1 1/2 cups of olive oil, season salt and all of the Greek spices that you like and do not skimp.  This mixture should have the consistency of a loose paste.  Next, using a carving knife, stab the leg and create 7 to 9 pockets in the leg.  In these pockets, push 1 clove of whole, peeled garlic and 1 whole peppercorn, then, rub the lamb all over with the spice mixture and I mean rub it well * place the seasoned leg into a baking pan or dish, cover with foil and let it marinate in the fridge at least overnight but up to 2 days *  on the day of cooking, remove from refrigerator and allow to stand, covered on the counter for 2 hours * preheat oven to 375 degrees * place in the center of the oven, covered for about 45 minutes * reduce heat to 325 degrees and remove the foil, bake for an additional 30 minutes * at this point you need to baste the leg with the drippings and squeeze about 2 whole, juicy lemons over the leg and into the basting fluid *  cook for an additional 30 minutes, then remove from the oven * place the lamb onto a cutting board and allow it to rest for about 15 minutes * carve the lamb and return it to the pan drippings, cover and allow it to soak in this sauce for at least 15 minutes before serving *  this dish goes exceptionally well with Greek potatoes and a fresh, crisp salad with Feta cheese and Calamata olives * also, a chilled, Greek white wine, Domestica, is just perfect * enjoy the dish

This is a very easy recipe but on those hot summer days in Charleston, it is a very tasty, cool alternative  to a big, time consuming 
meal.  Using about 3 to 4 pounds of imitation crab, pull crab to shred and place in a large bowl * chop 2 bunches of scallions, 5 stalks of celery and add to crab *  squeeze juice form 1 lemon over mixture * touch with a little salt to taste * in a small bowl mix 1/3 cup of each of the following: Marzetti Slaw Dressing, Hellmans Wasabi Mayo, Hellmans Mayo, & Wishbone Creamy Spring Onion Dressing * blend all together and add to crab mixture, blending completely * cover and chill for at least 3 hours *  








John "Santa" Westendorff

call him at 509-6694 and tell him about his recipe

Purchase a whole fresh beef brisket from any local market. It is usually package in a vacuum pack. Remove packaging and allow to breathe for about 10 minutes. Place brisket in a shallow pan. In a small bowl, make a mixture of season salt, garlic powder/salt/, black pepper, regular salt and tarragon. Rub the mixture liberally onto the brisket. (both sides) Cover with plastic wrap and refrigerate overnight. Remove from fridge and allow to sit out for about 1 hour. During this time, prepare the grill. You will want to arrange the coals so that they are not under the meat—indirect charcoal baking. Start with about 8 to 10 briquettes in a pile, soak with lighter fluid and light. Allow coals to burn until completely gray and cooling. Add about 4 new briquettes to the pile and place brisket on rack. Close the lid and crack the dampers slightly. You will need to add charcoal as the new coal is burned but only 4 at a time. This will take a couple of hours to get to medium rare but the wait is more than worth it—the taste is sensational. Remove from rack, rest it for about 10 minutes and thin slice on a bias and you will truly enjoy one of “Frog Lips” treats.