To make these delicious campfire desserts, take a can of refrigerated biscuit dough and separate the biscuits, slicing each of them to create two thinner biscuits. Roll each side of the biscuit in a cinnamon and sugar mixture of a half-cup white sugar and ¼ tablespoon cinnamon. Place a layer of jelly on one side of the biscuit, then place the other piece of the biscuit on top like a sandwich. Butter a cast iron skillet and then fry the donut over the campfire, flipping frequently so it does not burn.
Why should kids have all of the fun with camping desserts? This recipe is for adults only. To make bourbon peach cobbler, heat 1 tablespoon of oil in a cast iron skillet and add three ripe, sliced peaches. After a few minutes, flip the peaches so that they heat on both sides, then remove them from the campfire. Pour a half-cup of bourbon over the peaches and put them back over the fire. Add 2 tablespoons of sugar and stir the sauce until it coats the peaches and reduces over the flame, about 5 to 10 minutes. Remove the skillet and sprinkle the peaches with 1 cup of granola, then serve immediately.
– 2 lb. venison, cut into
– 1-inch cubes
– 1 lb. pork shoulder, cut into 1-inch cubes
– 1⁄2 lb. very fresh venison or pork liver, cut into 1-inch pieces
– 1 large white onion, peeled and quartered, plus 1 cup chopped
– 3 bay leaves
– 8 peppercorns
– 3 cups long-grain rice
– 1⁄4 cup lard or bacon drippings
– 1 green bell pepper, roughly chopped
– 2 celery ribs, roughly chopped
– 1 cup green onions, finely chopped (white and green parts separated)
– 3 Tbsp. minced garlic
– 1 cup parsley, chopped
– 2 tsp. dried thyme
– 1 tsp. dried sage
– Cayenne pepper, to taste
– 35-38mm natural hog casings*
– Salt and freshly ground pepper, to taste
*You can purchase hog casings at most butcher shops.
1. Place the venison, pork, and liver in a large pot and add cold water until the meat is submerged by an inch or more. Bring to a simmer, and skim off all the foam that rises to the surface. Add the quartered onion, bay leaves, and peppercorns, and reduce the heat to low. Simmer, partially covered, for about 2 hours, or until the venison is very tender. Using a slotted spoon, remove the meat and onion to a large mixing bowl. Scoop out and reserve 7 cups of the cooking liquid, and discard the remainder.
2. Cook the rice: Bring 6 cups of reserved cooking liquid to a boil over high heat. Add the rice, stir, and reduce the heat to low. Cook, covered, for about 20 minutes, or until the rice is done. Fluff with a fork, and set aside to cool.
3. Meanwhile, in a medium saute pan, heat the lard or bacon drippings over medium-high heat. Add the bell pepper, celery, and the white parts of the green onions, and cook, stirring, until softened, about 5 minutes. Add the garlic and half the parsley, and continue to cook for another 2 minutes. Add this mixture to the meat in the mixing bowl.
4. Grind the meats and sauteed vegetables twice, first with the medium grinding plate and then with the fine. To the ground mixture, add the rice, the chopped green onions, the remaining parsley, thyme, sage, and cayenne. Salt and pepper generously (about a tablespoon of each), and mix well with a wooden spoon to incorporate all the ingredients. Taste the mixture to check the seasoning, adjusting as desired. Add just enough of the remaining cup of cooking liquid to obtain a soft, pudding like consistency. (If more liquid is needed, add white wine or water.)
5. Using your sausage stuffer, stuff the mixture into the casings to make 6- to 8-inch links, or whatever length you prefer. Allow the sausages to air-dry for about 20 minutes, then place them in the refrigerator. (The boudin can also be frozen at this point.)
6. To eat, heat the boudin by grilling, steaming, roasting in a 400-degree oven, or searing in a hot pan with oil and a bit of water. (You can also smoke it.) Serve with Saltines, hot sauce, or the mustard of your choice.
Makes about 20 links.
2 to 3 young squirrels, dressed and cut into back and leg sections
2 cups buttermilk
2 eggs, beaten
Vegetable or peanut oil for deep-frying
2 cups all-purpose flour
2 tablespoons garlic salt
2 tablespoons paprika
1 tablespoon mustard powder
1 tablespoon powdered ginger
1 tablespoon white pepper
2 teaspoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried thyme
1 teaspoon dried oregano
1 teaspoon celery salt
Combine the dredge ingredients in a shallow dish. Pat the squirrel dry, then dredge each piece in the seasoned flour. Move the coated squirrel to a wire rack. Reserve remaining coating mixture.
Mix the beaten eggs and buttermilk in a bowl or shallow dish. Dip the floured squirrel pieces, one at a time, into the egg wash.
- Dip the floured pieces in the buttermilk-and-egg wash before flouring a second time.
- After dipping the squirrel in the egg wash, move each piece back into the seasoned flour for a second coat, then return the coated squirrel to the wire rack.
- After tossing the squirrel in seasoned flour and dipping it in egg wash, return it to the flour mixture for an extra-thick coating.
- Meanwhile, heat 3 inches of vegetable or peanut oil in a heavy pot over medium-high heat. Once the oil reaches 350 degrees, carefully drop the squirrel, a few pieces at a time, into the hot oil. Don’t overcrowd the pan.
- Deep-fry a few pieces at a time until the squirrel is crisp and just cooked through.
- Fry for 6 to 9 minutes until the coating is golden brown and crispy. - - Front leg sections will cook faster than hind legs or back sections. We like to serve the fried squirrel with mashed potatoes and green beans. Top the squirrel, potatoes, or both with milk gravy, if desired. If you make the gravy with some of the leftover breading mixture, the paprika will cause the color to be a little bit orange, but the flavor is worth the unusual color.
3 cups long grain rice
1 heapingT of chicken broth base or bouillon cubes
water for 4 qt pot
1 lbs wild duck breasts
olive oil for searing
olive oil for sautéing
2 onions, sliced
1 head of garlic, minced
2 sweet bell peppers, diced
3 stalks of celery, finely diced
1 28 oz can plus 1 15 oz can of whole, peeled tomatoes, drained (reserve some juice) and chopped
2 T Cajun or Creole seasoning of choice
1 t dried thyme
cayenne pepper to taste, optional
3 T tomato paste
1 lbs smoked, spicy sausage, such as Andouille
Boiled shrimp from a Shrimp Boil (or cooked however you might want to prepare it)
Chopped green onion for garnish
Preheat the oven to 350 F. Boil the rice in the water with the soup base until mostly cooked but still quite firm, approximately 3-4 minutes. I devised this method because I was not using bone-in meat, so there was no advantage to cooking the rice with the bones, and this way I ensure that the rice is cooked evenly. It also sped the dish up for me. Think of it as weeknight jambalaya although it was not a weeknight.
Sear the duck breasts in the olive oil on medium high heat—remove when they are medium rare (pink, not red).The time for this very much depends on the thickness of the breast—unlike commercial duck breasts, these came in all sizes. Just watch them carefully and maybe slit and take a peek at a few. If they start to brown too much before getting pink inside, turn the heat down.
Cook the sausage in a small amount of olive oil until fat is rendered from the sausage and flavors the oil. Remove the sausage. Add the onions and celery and cook until softened. Add the peppers and garlic and cook an additional 5 minutes. Add the tomato paste and the spice mix and thyme and cook briefly to toast the spices and incorporate the tomato paste. Add the chopped tomatoes and cook for an additional 10 minutes.
Mix all of the above prepared dishes, including the sausage and boiled shrimp (sorry I have no instructions there as I did not cook them), in a large casserole dish. Make sure to include any accumulated juices from the duck and sausage. Add some of the reserved tomato juice if the rice seems too dry. Cover with foil and bake for 30 minutes. Remove from oven and garnish with the green onion. Serve with cayenne pepper on the side if you had to keep it mild for children.
“MASTER” PICKLING FOR QUICK PICKLES OR WATER BATH CANNING
Here is a “master” recipe for either quick pickling or boiling water bath canning, making a small batch of pickles to fill two pint-sized jars. The preparation method is similar for both; it just depends on if you’re going to process the jars or refrigerate them for quick pickles.
Ingredients for 2 Pints
• 1-½ pounds cucumbers or other veggies
• 1-cup vinegar. Use white distilled or apple cider vinegar with 5 percent acidity. Use white vinegar when a light color is desirable, as with fruits and cauliflower. Think twice before using red wine vinegar, as it will turn all your vegetables pink!
• 1-½ tablespoons salt. Use kosher salt or pickling salt (aka canning salt). Kosher salt and pickling salt have no additives. Do not use iodized salt because it makes the brine cloudy and may change the color and texture of the vegetables, as well as possibly leave sediment at the bottom of the jars.
• 1 cup water. Note: Do not use hard water because the iron content will make the pickling solution cloudy and the pickles discolor.
• ¼ cup sugar – optional but most recipes include.
• Optional: 2 teaspoons dill seed or celery seed or spice of your choice such as turmeric. The classic is dill seeds. Mustard seed or peppercorns could also be used. For herbs, try dill, mint, basil, or anything that’s overtaking your garden. Always use fresh herbs and spices in canning or pickling, as herbs and spices lose their flavor quickly.
• Optional: A few garlic cloves, peeled, sliced or smashed, enhances flavor.
1. Cut your vegetables into even sizes, whether you’re doing spears or coins, and put them into the two jars, or a large bowl for quick-pickling. Pack the veggies into the canning jars tightly without smashing them and leave room at the top for the brine and headspace (½ inch for pickles).
2. Make your pickling brine by combining the vinegar, water, and salt in a stainless-steel saucepan over high heat. Bring to a rolling boil, then pour the hot pickling brine over the veggies covering them, nearly filling each jar but leaving ½ inch of headspace.
3. For the quick pickles, pour the brine into the two jars of pickles and let them rest on the counter until cooled to room temperature, and no more than 1 hour. Then put a lid or plastic wrap on the bowl and place in the fridge. Wait anywhere from three days to a week for the flavor to develop, and the veggies will taste truly pickled. Keep in mind that the longer it brines, the better it tastes! You can also reuse the brine for your next batch.
The quick-pickling process stops here. To make pickles for longer-term storage, continue with boiling water bath method below.
4. If you’re going to process and preserve your pickles for longer storage, tap the two jars gently to remove any air bubbles and top off with brine, if the veggies settle, leaving ½ inch of headspace. Use a clean plastic wand or plastic spatula and run gently around the jar between the food and side of each jar to release any additional trapped air. After filling always wipe the rim of the jar clean just before putting the lid on, to ensure a good seal. Add the new lids, which have been washed and dried to remove any possible debris, and screw bands.
5. Using the jar lifter, place the jars into a simmering pot of water or water-bath canner with a rack in the bottom. Make sure that the simmering water covers the jars by 1 to 2 inches and during processing. Cover and when the water comes back to a boil, set the timer for 10 minutes. When done processing, turn off heat; wait 10 minutes to remove the lid.
6. Remove jars using the jar lifter and place each on a towel or rack to cool. You may hear the jar lids “ping,” which means the jars are properly sealed.
7. Leave jars undisturbed for 12 to 24 hours to cool. Do NOT retighten bands, as this may interfere with the sealing process.
8. After jars are completely cool, check the seals. Unscrew bands and press down gently on the center of the lid. If you don’t feel any give, the jar is properly sealed. If the lid springs back up, it didn’t seal. Put the jar in the fridge and eat within 2 weeks.
9. Label and date your jars and store them in a clean, cool, dark, and dry place such as a pantry, cabinet, or basement. Don’t store in a warm spot!
10. To allow pickles to mellow and develop a delicious flavor, wait at least 3 weeks before eating! Keep in mind that pickles may be ready to enjoy earlier. It’s all up to you and your tastes! Just don’t let them go too long or the veggies’ texture can deteriorate and turn rubbery. Refrigerate after opening.
Store jars in a cool, dry, dark place for up to 1 year as recommended by National Center for Home Food Preservation.
Tangy Mustard Sauce
½ cup light sour cream
1 ½ teaspoons Dijon-style mustard
½ teaspoon dried Italian seasoning, crushed
½ teaspoon snipped fresh thyme (Optional)
• 1 (3 pound) fresh beef brisket
• 1 tablespoon Dijon-style mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon balsamic vinegar
• ¼ teaspoon black pepper
• 1 pound baby red or yellow potatoes, halved if large
• 1 (8 ounce) package baby carrots (2 cups)
• 1 small onion, cut into wedges
• 2 teaspoons olive oil
• ½ teaspoon dried Italian seasoning, crushed
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon Snipped fresh thyme (Optional)
Step 1 Prepare Tangy Mustard Sauce: In a small bowl, combine sour cream, mustard, Italian seasoning and if desired, thyme. Cover and chill in refrigerator.
Step 2 Prepare Layered Brisket: Trim fat from brisket. Place brisket in a 5- to 6-quart slow cooker (see Tip). In a small bowl, stir together the mustard, Worcestershire sauce, vinegar and 1/4 teaspoon black pepper. Pour over brisket, turning brisket to coat both sides.
Step 3 On a 20x18-inch sheet of heavy foil place the potatoes, carrots and onion. Drizzle with olive oil and sprinkle with Italian seasoning, salt and 1/4 teaspoon black pepper. Bring up long sides of foil and fold to seal. Roll up short sides of foil to enclose. If necessary, manipulate foil packet to fit in cooker, making sure the brisket is completely covered with the foil packet.
Step 4 Cover and cook on low-heat setting for 10 to 12 hours.
Step 5 Remove foil packet and brisket from cooker. Using two forks, shred brisket or slice the meat. Carefully open the foil packet to avoid getting burned by escaping steam. Serve meat and vegetables with Tangy Mustard Sauce. If desired, before serving, sprinkle with additional snipped fresh thyme.
• ½ cup buttermilk
• ½ cup water
• salt and pepper, to taste
• 1 pound catfish fillets, cut in strips
• 1 ½ cups fine cornmeal
• ½ cup all-purpose flour
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1 quart vegetable oil for deep frying
Step 1: In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
Step 2: In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
Step 3: Heat oil in deep fryer to 365 degrees F (185 degrees C).
Step 4: Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.
Prep:15 mins Cook:15 mins Total: 30 mins
Servings: 6 Yield: 6 servings
• 3 cups long grain white rice
• 6 cups water
• ¾ cup butter
• 1 large onion, chopped
• 1 clove garlic, chopped
• ¼ cup all-purpose flour
• 1 pound crawfish tails
• 2 tablespoons canned tomato sauce
• 1 cup water, or as needed
• 6 green onions, chopped
• salt and pepper to taste
• 1 ½ tablespoons Cajun seasoning, or to taste
Step 1: Combine the rice and 6 cups water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.
Step 2: While the rice is cooking, melt the butter in a large skillet over medium heat. Add the onion, and saute until transparent. Stir in the garlic, and cook for a minute. Stir in the flour until well blended. Gradually stir in the tomato sauce and remaining 1 cup water, then add the crawfish tails and bring to a simmer. Add the green onions and season with salt, pepper, and Cajun seasoning. Simmer for 5 to 10 minutes over low heat, until the crawfish is cooked but not tough. Serve over hot cooked rice.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
1. Mix marinade ingredients together and marinate dove breasts for 1 hour.
2. Wrap each dove breast with bacon and grill until done.
Prep Time: 20 mins Cook Time: 40 mins Servings: 10
• Cooking spray
• 1 ½ pounds medium-size fresh button mushrooms (about 30 mushrooms)
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup plus 3 tablespoons whole-wheat panko (Japanese-style breadcrumbs), divided
• 4 ounces 1/3-less-fat cream cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh thyme
• 1 ounce Parmesan cheese, grated (about 1/4 cup), divided
Step 1: Preheat oven to 400 degrees F. Lightly coat a rimmed baking sheet with cooking spray. Remove stems from mushrooms and reserve. Lightly brush any dirt from mushroom caps and stems. Arrange mushroom caps, stemmed sides up, on prepared baking sheet. Chop stems.
Step 2: Heat oil in a large nonstick skillet over medium-high. Add chopped mushroom stems, garlic, salt and pepper; cook, stirring often, until mushrooms soften and turn golden brown and moisture has evaporated, about 6 minutes. Add 1/4 cup of the panko; cook, stirring often, until panko is light golden, about 1 minute. Add cream cheese, parsley, thyme and 2 tablespoons of the Parmesan; remove from heat, and stir until combined. Step 3: Spoon 1 heaping teaspoon mushroom mixture into each mushroom cap. Stir together remaining 3 tablespoons panko and 2 tablespoons Parmesan in a small bowl. Working with 1 at a time, gently dip the stuffed tip of each mushroom cap in panko-Parmesan mixture to lightly coat; return to baking sheet. Lightly coat tops of stuffed mushrooms with cooking spray.
Step 4: Bake in preheated oven until tops of mushrooms are golden brown and mushrooms are soft, 20 to 22 minutes.
Prep time: 20 minutes
Cook time: 30 minutes
• 1 large red onion, sliced
• 1 cup minced fresh cilantro
• 1/4 cup white wine vinegar
• 1/4 cup Key lime juice
• 3 tablespoons extra virgin olive oil, divided
• 6 Key limes, halved
• 1 beef flank steak (1 pound)
• 1 teaspoon kosher salt
• 1/8 teaspoon pepper
• In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
• Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped.
• Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.
Bring out the best flavors of fresh vegetables by basting them with herb-infused chicken broth during grilling. Sometimes simple is best!
• 1/2 cup Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
• 1/2 teaspoon dried thyme leaves, crushed
• 1/8 teaspoon ground black pepper
• 1 large red onion, thickly sliced (about 1 cup)
• 1 large red or green pepper, cut into wide strips (about 2 cups)
• 1 medium zucchini or yellow squash, thickly sliced (about 1 1/2 cups)
• 2 cups large mushrooms
Step 1: Stir the broth, thyme, and black pepper in a small bowl. Brush the vegetables with the broth mixture.
Step 2: Lightly oil the grill rack and heat the grill to medium. Grill the vegetables for 10 minutes or until they're tender-crisp, turning over once during grilling and brushing often with the broth mixture.
A grilling basket is handy for grilling smaller foods like these veggies. Just place the vegetables in a single layer in the basket, close, and place on the grill. You can baste the vegetables right in the basket, and flip the basket to grill the other side.
Marinade: To prepare marinade, in a gallon-sized sealable plastic bag, combine all the ingredients and stir to blend; add venison. Seal bag, squeezing out air; turn to coat venison. Marinate the venison up to 2 hours at room temperature or longer in the refrigerator, turning bag occasionally. Allow meat to remain at room temperature 30 minutes before cooking. Drain marinade into small saucepan and bring to a boil; reserve.
To blanch the vegetables, pour boiling water over them and let them sit in the water for just 10 seconds then drain and rinse with cold water.
While meat marinates, soak four 10" bamboo skewers in water for 1 hour. Preheat broiler or grill 20 minutes. Thread vegetables and meat onto skewers, beginning and ending with onion wedges. Set skewers on rack, keeping rack about 2-3 inches from heat. Broil or grill about 3 minutes per side, basting with the marinade when turning.
Heat remaining marinade and bring to a boil. Boil for 1 minute. Serve marinade with kabobs over cooked rice.
1. Cut venison in approximately 2" chunks
2. Add marinade ingredients to a container large enough to accommodate meat. Mix well.
3. Add venison, refrigerate overnight.
4. Assemble kabobs on skewers, in whatever order you like. Heat grill to high.
5. Spray kabobs generously with non stick spray. Grill for 4 minutes on first side.
6. Carefully turn and grill until internal temperature is 135°F. Let rest 5 minutes.
Take an entire half of a cleaned redfish, with skin and scales attached, and season fleshy side of fish with cajun seasoning. Place on a hot grill skin/scales side down and cook on medium to medium-high heat with the lid closed until the fish flakes easily with a fork. Just before fish is cooked, baste with melted butter and lemon juice, or your favorite sauce (honey bbq, Cajun Butter marinade, etc. We love either one!) Top with lemon slices. Garnish with green onions.
To serve, remove fish from the grill and scoop fish from "shell." Throw away skin/scales. Watch out for bones along the edges.
• 1 teaspoon canola oil
• 1 teaspoon lemon juice
• 2 catfish fillets (6 ounces each)
• 1-1/2 teaspoons paprika
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
1. Combine oil and lemon juice; brush over both sides of fillets. Combine the remaining ingredients; rub over both sides of fillets. Place in an ungreased 15x10x1-in. baking pan.
2. Bake, uncovered, at 350° for 10-15 minutes or until fish flakes easily with a fork.
1 cup whole milk
2 tablespoons hot pepper sauce
2 pounds 1/2 inch thick venison steaks
1/2 cup cornmeal
1/2 cup seasoned bread crumbs
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon ground black pepper
1 teaspoon garlic salt
1 cup vegetable oil for frying
1 onion, sliced Bagged Yellow Onions 3 Lb
1 cup whole milk
1. Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish.
2. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture.
3. Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel-lined plate and keep warm. Repeat with remaining venison.
4. Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate, and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.
The caramelized onions may also be stirred into the gravy as it simmers.
Looking for a delicious way to prepare your fresh turkey? These fried nuggets with the lemon, caper and butter sauce served over pasta is sure to delight. Check out the full recipe here:
1 wild turkey breast filet
1/2 cup Italian breadcrumbs
1/2 cup flour
1 pack of fresh pasta, pappardelle is preferred 1 stick of butter
1/2 of a small shallot
3 garlic cloves
Parsley for garnish
Brine the turkey breast for at least an hour before handling. Pat the turkey dry and cover with wax paper. Pound out the breast until it doubles in size and has an even thickness all the way around. For smaller portions of turkey, cut into strips. Season liberally on all sides with fresh minced garlic, salt, pepper, lemon zest. Prepare three small bowls, one with flour, one with breadcrumbs and one with beaten eggs. Drench the rolled turkey in the flour, then egg, then breadcrumbs. Dress with more lemon zest. Put drenched turkey in the freezer on a sheet pan for 15-20 minutes.
Boil water and follow instructions for pasta. Heat cast-iron skillet with vegetable oil. Fry the turkey on both sides till crisp and cooked through. Salt and set aside on paper towels. Mince garlic and shallots. In a small pot, melt 2 tbsps. of butter. Add shallots and garlic and cook till fragrant. Add capers and the juice of 1 lemon and equal amount of white wine. Simmer until the liquid is reduced. Add another tbsp. of butter and allow to melt. Transfer the cooked pasta to the pot and stir. Grate fresh parmesan cheese and sprinkle with parsley to garnish. Serve pasta on a shallow dish with turkey on top and more cheese.
-Recipe from Nichole Politza
1. Rub the steaks all over with 1 teaspoon mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium-rare. Transfer to a cutting board. Wipe out the skillet.
2. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.
3. Whisk the parmesan, sour cream, 3 tablespoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and chopped Texas Toast and toss. Cut the steak into bite-size pieces; add to the bowl and toss. Divide among plates and top with more parmesan.
Corn and feta salad
• 2 ears of corn, shucked (about 2 cups fresh corn kernels)
• ¼ cup chopped cilantro
• 3 medium red radishes, thinly sliced into small strips
• 1 medium lime, zested and juiced (to yield about 1 teaspoon zest and 2 tablespoons lime juice)
• 1 medium jalapeño pepper, seeded and minced
• 1 tablespoon olive oil
• ¼ teaspoon of sea salt
• ½ to ⅔ cup crumbled feta, to taste (optional)
• 2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
• 1 tablespoon olive oil
• 1 small yellow or white onion, chopped
• 1 tablespoon ground cumin
• ⅓ cup of water
• Salt and black pepper, to taste
• 10 small round corn tortillas (gluten-free for gluten-free tacos)
• 1 large avocado, sliced into thin strips
• Optional garnishes: pickled jalapeños, salsa verde and/or hot sauce
1. To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil, and sea salt. Mix well. Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while you prepare the beans.
2. To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.
3. To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.
4. Put it all together: Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.
1/4 cup red wine vinegar
1/4 cup reduced sodium soy sauce
1/4 cup olive oil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 1/2 teaspoon dried parsley
1/2 teaspoon dried basil
This should be enough for 5 skinless, boneless chicken breasts thinly sliced.
•Prep- 10 m
•Cook- 10 m
•Ready In- 4 h 20 m
1. Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours.
2. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade.
3. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
INGREDIENTS FOR THE ASIAN SPICY BBQ GLAZE:
• 1 box of Barilla Blue Box Pasta (I like Penne)
• 1 package of Johnsonville Mild Italian Sausage
• 1 red pepper (chopped)
• 1 cup of milk
• 1 tablespoon of garlic salt
• salt and pepper to taste
• 1 to 2 cups of shredded cheese
1. Slice your Johnsonville Mild Italian Sausage into bite-size slices.
2. In a large skillet, add the sausage and the red pepper. Brown over medium heat until the sausage is browned and the peppers start to get soft.
3. Add in the box of Barilla Pasta, milk, seasonings, and then add enough water to just slightly cover the pasta (about 2 cups).
4. Simmer over medium heat (with the lid on) until the pasta is soft (about 10 minutes). Remove the lid.
5. Mix in the cheese and stir to melt.
6. Serve immediately.
This one pot skillet dinner is on the table in less than 15 minutes. Enjoy!!!
• Lemon Juice1/2 cup
• Extra Virgin Olive Oil1/2 cup
• Soy Sauce1/4 cup
• Parsley3 tbsp
• Onion2 tbsp
• Salt1/2 tsp
• Black Pepper1/2 tsp
• Garlic 1 clove
Combine lemon juice, oil soy sauce, parsley, onion, salt, pepper, and garlic in a shallow dish; set aside. This is your marinade. Arrange shrimp on 6-inch bamboo skewers and place in marinade, turning to coat. Cover and refrigerate 2 to 3 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on a rack of a lightly greased broiler pan. Broil 6 inches from heat 3 to 4 minutes on each side, basting occasionally with remaining marinade.
Wrap each chicken breast with a slice of bacon. Arrange dried beef in 9x13x2 inch baking dish; place chicken on dried beef. Combine soup and sour cream; pour over chicken. Bake uncovered at 275 degrees for 3 hours. 8 servings.
NOTE: Party chicken can be assembled, covered and refrigerated before baking.
• 4 pounds (2 kg) beef brisket
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 1 teaspoon cracked black pepper
• 1/2 teaspoon cumin
• 1 teaspoon chili or Cayenne powder (optional)
• 2 tablespoons olive oil
• 2 cups (500ml) barbecue sauce
• 3 tablespoons minced garlic
• 2 tablespoons brown sugar
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1/2 - 1 tablespoon cayenne pepper (optional for heat)
• 1 teaspoon salt
1. Season brisket as above and place into a roasting tray.
2. Add 1 cup beef broth and 1 cup water to the base of the pan. Cover tightly with foil and cook at 350°F (175°C) for the first hour.
3. Reduce temp down to 300°F (150°C) and continue cooking for a further 3-4 hours, or until fork-tender.
4. Pour 1/4 cup of juices from the roasting tray into the remaining bbq sauce. Baste with sauce and broil (grill) in preheated oven at 400°F (220°C) for about 10 minutes or until beginning to char and crisp on the edges. Baste again and broil (grill) until sticky and charred on the edges.
5. Rest for 10 minutes to allow the juices to recirculate back into the meat before serving. To serve, slice brisket thinly across the grain and serve with remaining barbecue sauce.
• Grilled Redfish on the Half-Shell
• thx to BBqGuys .com
• 2 redfish fillets on the half shell (one side still has the skin and scales intact)
• 1/4 cup- Worcestershire sauce
• 1/4 cup- extra virgin olive oil
• 1/4-1/2 teaspoon- cayenne pepper
• 1/4 teaspoon- dried thyme
• 1 Tablespoon- paprika
• Sea salt and fresh ground black pepper to taste
• 1 yellow onion
• 1 lemon
• 2 whole garlic cloves
• 1 bunch - parsley
• 1/2 stick (unsalted/diced)- butter
• Lay redfish fillets in a bowl flesh side up.
• Pour marinade ingredients over the fillets, rub in well, and set aside.
• Thin slice the onion, garlic, and half of a lemon.
• Squeeze the reserved half a lemon over the fish.
• Lay the thinly sliced onion and garlic over the fish and allow the fillets to marinade for 30 minutes.
• Preheat your grill to medium heat, and place the fillets on the grill flesh side down, reserving the sliced onions and garlic.
• After the flesh side has nice color and grill marks, turn the fillets flesh side up, and add the reserved onion and garlic slices from earlier.
• Once fish has been cooking for a total of about 20 minutes, place a cast iron saucepan on the grill.
• Add in butter, once it is halfway melted remove the pan from the grill and add parsley.
• Season sauce with sea salt to taste and a squeeze of lemon.
• Remove the redfish from the grill and pour the sauce over the top. Garnish the top of the fillets with thin sliced lemon, parsley and enjoy!
1 1/2 tablespoons olive oil
1 pound of shrimp (deveined)
1 tablespoon caper brine
1/3 cup chopped parsley
1 1/2 tablespoons cold butter
6 cloves of garlic, finely minced
1/4 teaspoon red pepper flakes
3 tablespoons of lemon juice
- add water as needed
1. For beer batter: In a large bowl, combine flour, cornstarch, baking powder, seasoning, salt, and pepper. Blend egg and beer, then quickly stir into the flour mixture. Let sit while you prepare the sauce and oil for frying.
2. For tacos: Pour oil into a large Dutch oven and heat to 375 F. Once your oil is hot, dust fish pieces lightly with flour, then dip into beer batter. Fry until crisp and golden brown, about 2-3 mins on each side, a total of 6 mins. Drain on paper towels and lay on a wire rack until all fish is done.
3. Warm up your tortillas in the microwave or on the stove. Place a piece of fish in a tortilla and top with cabbage, onions, avocado, cilantro and squeeze on Cacique® Cilantro Lime Flavored Sour Cream. Serve immediately and enjoy!
• 4 (1/2-pound) pan-dressed crappie
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/4 cup butter or margarine, melted
• 1/4 cup lemon juice
• 1 1/2 cups crushed cheese-flavored crackers
• Fresh parsley sprigs (optional)
1. Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine butter and lemon juice. Dip fish in butter mixture; roll in crushed crackers.
2. Place fish on an aluminum foil-lined shallow baking pan. Bake, uncovered, at 400° for 20 minutes or until fish flakes easily when tested with a fork. (Tails of fish may be covered with aluminum foil to avoid overbrowning.)
3. Transfer fish to a serving platter. Garnish with parsley, if desired. Serve immediately.
• A couple of gray or fox squirrels, cleaned and quartered (I had a package of hind legs and forequarters from three or four squirrels, so that's what I used here)
• 1 stick of butter
• 1 or 2 yellow onions, thickly sliced
• Half a dozen or so smashed cloves garlic
• ¼ cup fresh thyme
• 1 orange, skin-on, sliced into ¼-inch circles
• 1 or 2 cups of fresh cranberries
• 1 cup orange juice
• 1 orange peel from one orange
• ¼ cup light molasses
• ½ cup light brown sugar (you could use honey too, but cut back on the amount)
• A piece of fresh ginger about half the size of your thumb, grated or diced
• ½ cup Grand Marnier orange liqueur
• Cracked black pepper
• At least a cup of fresh blackberries
1. Heat oven to 350 degrees.
2. Gently melt about ¾ of the stick of butter in a heavy frying pan or large, cast-iron skillet (I'm using cast iron for just about everything these days). Line the bottom of the skillet with a single layer of onion slices and all but one or two of the smashed garlic cloves. Toss in a handful of the cranberries.
3. Lay the squirrel pieces on top of the onion/garlic/cranberry bed, in a single layer and evenly spaced, then add salt and pepper. Sprinkle evenly with thyme leaves. Lay the orange slices on top (you don't need to completely cover with the orange slices, a few should do the job).
4. Into the oven with the skillet. Set the timer for 30 minutes.
Now for the sauce:
1. Combine the orange juice, orange peel, molasses, brown sugar, ginger, a couple cloves of smashed garlic, orange liqueur and a big handful of cranberries in a sauce pot. Heat to boiling, stirring constantly. Once it hits boil, turn the heat down and let it simmer, stirring regularly. Salt and pepper to taste, about a teaspoon each.
2. After simmering for 10-12 minutes, strain the liquid from the chunky stuff through a strainer, pressing the juice through the strainer with a rubber spatula. It doesn't have to be completely clear of the little bits, at least not for me. Return liquid to sauce pan and put on a low simmer.
Add most of the blackberries and loosely smash them to break them up a bit (save a few to add to the final plating). Reduce until you get the thickness you're looking for. You could add that last ¼ stick of butter here if you wish, to give it a little more richness. I chose not to.
Back to the squirrel
5. After 30 minutes, remove skillet from oven and with tongs turn each piece of meat. There should be a good amount of liquid in the bottom of the skillet, but the meat should not be completely submerged. Cook for another 30 minutes.
6. After 30 minutes, turn the pieces of squirrel meat one more time and set the oven on broil. Broil for only 3-5 minutes or so, just enough to give a nice browning to the surface of the meat.
7. Plate it up, pour the sauce and dig in.
What You Will Need
Grilled Bacon Wrapped Pork Tenderloins are juicy and tender with great flavor from that crispy bacon! I took all that goodness a step further by adding in a sweet apple pie filling.
Prep Time- 10 mins.
Cook Time-15 mins
Total Time- 25 mins
Course: Main Dish
Cuisine: Comfort Food
Servings: 4 people
· 1 1 1/2-2 pound pork tenderloin
· 1 Tablespoon Homemade Sweet BBQ Rub link in recipe notes
· 1 21 oz can apple pie filling
· 6-8 slices bacon
1. Preheat your grill for direct heat grilling to 425-450 degrees F.
2. Sprinkle about a teaspoon and a half of the sweet BBQ rub on all sides of the pork tenderloin and rub lightly to ensure even coverage.
3. Using a sharp knife, start about an inch from the end of the tenderloin and carefully cut a slit lengthwise into the pork tenderloin, stopping an inch from the other end. Cut down as deep as you can but, do NOT slice all the way through the bottom of the tenderloin.
4. Spoon the apple pie filling into the slit you cut into the tenderloin. You may have a little bit of the pie filling left behind depending on the size of your tenderloin.
5. Starting at one end, slowly wrap the stuffed tenderloin with bacon. Wrap the strips so the edges just barely overlap, creating a nice seal for the apple pie filling. Secure the ends of the bacon with toothpicks. Sprinkle the exterior with the remaining sweet BBQ rub.
6. Carefully transfer the wrapped tenderloin to the grill. Grill on each side for 3-4 minutes, flipping only a quarter turn each time. Try not to flip more than once per side to help keep things together.
7. Once your pork reaches an internal temperature of 145 degrees F and the bacon is crisp, remove to a cutting board and allow the tenderloin to rest for 8-10 minutes before slicing and serving.
Prep time: 30 minutes
Cook time: 1 hour
¾ pound boneless, skinless catfish fillets
2 slices bacon, chopped
2 tablespoons butter
1 small onion, diced
3 cloves garlic, minced
2 ribs celery, diced
1 bay leaf
¼ teaspoon dried thyme
3-4 large yellow potatoes, peeled and cubed
2 (6.5-ounce) cans clam meat with juice*
4 cups water
1 can whole kernel sweet corn, drained
1 cup heavy cream
1½-2 tablespoons corn starch (Add more cornstarch for a thicker, heavier soup.)
Salt and pepper, to taste
Chopped fresh parsley, to taste
*Note: To add more protein to this chowder recipe, I added clams, but you can add more fish if you prefer. Instead of using canned clams, use a bottle of pure clam juice to keep the protein strictly fish.Directions:
1. Line a small colander with cheese cloth and place it over a bowl that fits. Drain the canned clams, catching the juice underneath in the bowl. Set the clam juice aside; you should end up with about 1 cup of clam juice. Rinse the clams under cold water and check for any broken shells. If using whole clams, roughly chop clams into smaller pieces. Keep cold and set aside.
Use a cheese cloth to help filter out any sand or grit that may be present. (Jenny Nguyen-Wheatley photo)
2. Cut catfish into desired size pieces. I like to cut them into larger chunks so they don't break up too much in the chowder. Keep cold and set aside.
3. In a medium-size pot, cook chopped bacon over medium heat until crispy and rendered. Then add butter, diced onion with a pinch of salt, and cook until onion softens and becomes translucent, about 5-7 minutes. Next add garlic, celery, bay leaf and dried thyme and cook for 3 minutes, stirring often.
Although subtle, bay leaves and dried thyme give this recipe a nice floral and herbal taste. (Jenny Nguyen-Wheatley photo)
4. Add the potatoes to the pot, along with the clams and clam juice. Add about 4 cups of water to the pot, enough to submerge all ingredients, and bring to low boil. Bring soup back down to a simmer, cover the pot, and cook for 20-30 minutes or until potatoes become tender.
Red potatoes work well if preferred, but yellow potatoes have a waxier texture that will hold up better when diced for soups and chowders. (Jenny Nguyen-Wheatley photo)
5. Meanwhile, warm heavy cream in a small saucepan until steamy, but never boiling. Gradually whisk in corn starch, getting rid of all lumps. When potatoes are tender, pour half a ladle of hot soup from the chowder into the heavy cream mixture and whisk; this helps loosen up the slurry a bit. Then pour the heavy cream mixture into the chowder and mix. Bring chowder back to a simmer and add salt and pepper to taste.
Use less corn starch for a lighter soup and use more for a thicker soup. (Jenny Nguyen-Wheatley photo)
6. Add corn and catfish and gently cook at a simmer until the fish cooks through and chowder thickens, about 5-7 minutes. At this point, try not to overmix the chowder to avoid breaking up the fish. Ladle into bowls and garnish with pepper and chopped parsley.
About This Recipe:
The pumpkin preparation can be done several days in advance. You can also roast a few pumpkins at a time and freeze the flesh for later. A smaller, 4- to 5-pound pumpkin works best. Making your own wild boar bacon takes some planning, at least 10 days to cure, but the process is simplified with Hi Mountain Seasonings' Buckboard Bacon Cure. Everything you need to turn your wild or domestic pig into delicious bacon is in the box, complete with easy-to-follow instructions. A savory, hearty soup recipe made with real pumpkin and wild boar bacon.
BY: SCOTT LEYSATH, "THE SPORTING CHEF" - CARVING THE FLESH OFF OF A RAW PUMPKIN, ESPECIALLY A BIG ONE, CAN BE A CHALLENGE. LET YOUR OVEN OR SMOKER DO THE WORK. THEN YOU CAN EASILY SCOOP OUT THE ROASTED FLESH AND ADD IT TO A SAVORY BROTH FOR A HEARTY FALL SOUP.
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes
I love fall fishing for bass of course, and oh yeah, crappie as well. And the latter, I really like to eat. With that in mind, here is a crappie recipe that might interest you, should you sack some slab crappie as fall fishing improves:
Special Fried Crappie (with dipping sauce)
Venison Summer Sausage
8-12 filleted crappie
2 cups flour
1tbsp chopped oregano
1 stick of butter
1/2 tsp black pepper
1 tsp garlic salt
2 cups fresh morels or button mushrooms sliced
1 cup white wine
Mix herbs and spices with flour and roll fillets with herbed flour in a plastic bag until coated
Dip coated fillets in beaten eggs. Lightly fry fish in hot oil in a large pan or skillet. Turn once and reduce heat. Then add butter, wine mushrooms and juice of 1/2 a lemon. Cover and simmer 10-15 mins until mushrooms are soft. Garnish with lemon slices. Serves 3 to 4 people or two very hungry men!!!!
1 pound bulk pork sausage
16 ounces sour cream
8 ounces cream cheese, at room temperature
8 ounces Velveeta, cut into small cubes
4 ounces Muenster cheese, grated
2 tablespoons minced fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon dried ground sage
1. Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with non-stick cooking spray.
2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle.
1 package Hidden Valley ranch dip mix
16 oz sour cream
1. Cup shredded chicken
1 /4 cup hot pepper sauce I use Louisiana hot sauce
3/4 cup blue cheese. I use a cup
Mix all together and refrigerate for at least 1 hr.
3 cups of self rising flour ( do not try this will plain flour)
¼ to ½ cup sugar depending on your taste
12 ounces of beer...any kind, cold or warm doesn't matter
Mix all 3 ingredients and place in a loaf pan sprayed with Pam
Bake for 45 minutes on 350, then brush top with melted butter and bake another 10 minutes . Remove from pan, let cool a few minutes and then slice with an electric knife.
1 can original Grand biscuits ( 8 to the can )
¾ stick margarine melted in a bowl
½ cup grated cheddar cheese ½ cup of grated mozzarella cheese 1 ½ teaspoons of ground fresh black pepper and ½ teaspoon of garlic powder mixed in a bowl
Roll the biscuits in 8 individual balls, then roll them in the melted butter and then roll in the cheese mixture. Place on a flat cookie sheet and bake app. 18 minutes at 350 degrees.
Prep - 10 m
Cook - 1 h 15 m
Ready In - 1 h 25 m