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