Cookin' up and Smackin' Down

Sautéed Frog Legs

Sautéed Frog Legs

Serves: 3-4
Prep time: 20 minutes
Cook time: 30 minutes

  • 10-12 medium to large frog legs 2 cups lemon juice
  • 1 ½ cup flour
  • 2 tablespoons Paul Prudhomme blackened seasoning
  • 1 teaspoon Himalayan salt
  • 1 stick Kerrygold pure butter
  • ½ teaspoon cracked pepper
  • 1 teaspoon minced garlic
  • 8 cherry tomatoes
  • Your favorite salad mix

“No Honey in It” Mustard Sauce:
  • 2 tablespoons sour cream
  • 1 teaspoon mayo
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard seed
  • 1 teaspoon Hot sauce
  • 4 tablespoons 100% Pure Cane Syrup

1. Place frog legs in a bowl of lemon juice. Cover and place in the refrigerator for at least 45 minutes.
2. In a separate bowl, season flour with salt, pepper, and blackened seasoning. Set aside.
3. Melt butter in a cast-iron or electric skillet until temp is around 300 degrees. If using an electric skillet, you will have no trouble with the temp being perfect.
4. In the same skillet, sauté cherry tomatoes and garlic; set aside.
5. Remove frog legs from lemon juice and dredge them in the seasoned flour. Place dredged frog legs in the skillet.
6. Cook frog legs for 15 minutes on each side.
7. Mix all of the sauce ingredients together to create “No Honey in It” Mustard Sauce.
8. Serve sautéed frog legs over salad greens and top with “No Honey in It” Mustard Sauce.

Key West Flank Steak

Key West Flank Steak

• 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.

Herb Grilled Vegetables

Herb Grilled Vegetables

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.

Venison Steak Kabobs

Venison Steak Kabobs


  • 1 lbs of Venison
  • 4 servings of cooked rice

Marinade Ingredients

  • 1/2 cup freshly squeezed orange juice
  • 2 tblsp rice vinegar
  • 3 tblsp soy sauce
  • 2 tblsp peanut oil
  • 1 tblsp chopped fresh ginger
  • 2 garlic cloves, sliced into ovals
  • 3 green onions, chopped
  • 2 tblsp chopped fresh cilantro


  • 1 medium onion, cut into 8 wedges and blanched
  • 1 medium seeded and cored red bell pepper, cut into 8 squares, blanched
  • 8 medium mushroom caps, blanched
  • 8 cherry tomatoes

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.

Redfish on the halfshell

Redfish on the halfshell

"Redfish on the halfshell" is actually the easiest way to cook redfish.


  • 1 redfish, cleaned into 2 "slabs"
  • Cajun seasoning
  • 1/2 lemon juice, 1/2 lemon slices
  • 1/2 stick melted butter
  • garnish: sliced green onions

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.

Zesty Baked Catfish

Zesty Baked Catfish

• 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.


Crispy Chicken Fried Venison Steak

1 egg
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.

Cook's Note:
The caramelized onions may also be stirred into the gravy as it simmers.

Venison Meatballs


  • 3 lbs. ground wild game (buffalo, elk, deer, bear etc.…)
  • 2 lbs. bulk Italian sausage (store bought is just fine—I used a wild boar Italian sausage that I had made)
  • 4 eggs, lightly beaten
  • 3 cups of bread crumbs
  • 1 cup grated parmesan cheese
  • ¾ cup onion, finely chopped
  • ¼ cup chopped parsley
  • 6 cloves of garlic, minced
  • 1 tsp salt
  • ½ tsp ground cinnamon
  • 1 tsp crushed red pepper flakes
  • ½ tsp dried oregano
  • ½ cup red wine

Preheat your oven to 425 degrees. Combine all the ingredients working with your hands until all ingredients are well mixed. Form the meatballs about the size of a ping pong ball (approximately 2 tablespoons). Place the meatballs on a cookie sheet and bake for about 20 minutes until no longer pink in the middle. Allow the meatballs to cool, then divide into five bags. This recipe will make about 100 meatballs. Freeze the meatballs until you are ready to use them up to 3 months. When you are ready to use the meatballs thaw them out and then add them to whatever you’d like.

Lemon Butter Fried Turkey

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
2-4 eggs
1/2 cup flour
2 lemons
1 pack of fresh pasta, pappardelle is preferred 1 stick of butter
1/2 of a small shallot
3 garlic cloves
White wine
Parsley for garnish
Parmesan cheese
Vegetable oil

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

Steak-Peppercorn Texas Toast Salad

Steak-Peppercorn Texas Toast Salad


  • 2 8-ounce beef eye round steaks
  • 4 teaspoons Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 8 ounces white mushrooms, halved or quartered
  • 1/4 cup grated parmesan cheese, plus more for topping
  • 3 tablespoons low-fat sour cream
  • 2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon brine from the jar
  • 2 large romaine lettuce hearts, chopped
  • 3 stalks celery, sliced
  • 1 cup cherry tomatoes, halved or quartered
  • 2 cups chopped Texas Toast

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.

Sweet Corn and Black Bean Tacos

Sweet Corn and Black Bean Tacos


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)

Black beans
• 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

Everything else
• 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.

Grilled Chicken Marinade

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).

Asian BBQ Grilled Salmon

Asian BBQ Grilled Salmon


  • 4 tbsp. hoisin sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. low-sodium soy sauce
  • 2 tbsp. mirin
  • 1/2 tsp. garlic chili paste
  • 1 tbsp. minced fresh ginger
  • Zest and juice of 1/2 a lime
  • 1/2 tsp. garlic powder
  • 4 (4-oz.) skin-on salmon fillets
  • Vegetable oil, for brushing
  • Thinly sliced green onions, for garnish
  • Sesame seeds, for garnish

1. Make Asian bbq sauce: In a large bowl, whisk together hoisin sauce, rice vinegar, soy sauce, mirin, garlic chili paste, ginger, lime juice, and zest, and garlic powder.
2. Preheat grill on high and brush with oil. Place salmon fillets directly on grill, skin side down and cook, 5 minutes. Using a heavy duty spatula, carefully flip salmon and brush with barbecue sauce. Cook another 2 to 3 minutes or until cooked through.
3. Top salmon with more glaze, green onions, and sesame seeds to serve.

Cheesy Pasta & Sausage

Cheesy Pasta & Sausage

(one pot dinner)

• 1 box of Barilla Blue Box Pasta (I like Penne)
• 1 package of Johnsonville Mild Italian Sausage
• 1 red pepper (chopped)
• water
• 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!!!

Grilled Shrimp Kabobs

Grilled Shrimp Kabobs

• Shrimp
• 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.




  • 8 lg. split chicken breasts, boned and skin removed
  • 8 slices bacon
  • 1 (4 oz.) pkg. dried beef
  • 1 can cream of mushroom soup
  • 1 c. dairy sour cream

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.

Over Cooked Beef Brisket

Over Cooked Beef Brisket

• 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

Grilled Redfish on the Half Shell

• 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!

Simple Garlic Shrimp

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


  • Cook time- 10 min
  • Prep time- 15 min
  • Ready in- 25 min

1. Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
2. Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
3. Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.
4. Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.
5. Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.
6. Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

• Partner Tip
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Beer Battered Fish Tacos

Beer Battered Fish Tacos


Beer Batter:

  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoon Old Bay Seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 cup beer, (your preference)


  • 1 quart oil for frying
  • 1 pound cod fillets, cut into 2 to 3 ounce portions
  • 1 package corn tortillas
  • 1/4 cup cilantro, chopped
  • 1/4 cup red onions, finely chopped
  • 1/4 cup green onions, chopped
  • 1/2 medium head cabbage, finely shredded
  • 1 avocado, pitted and diced
  • Cacique ® Cilantro Lime Flavored Sour Cream
  • Limes for Garnish


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!

Smoked Red Fish Dip


  • Red fish fillets
  • 1 onion
  • 1 jar jalapeno peppers pickled
  • 1 stalk of celery
  • 1 tomato
  • Tony’s seasoning
  • Lemon Pepper seasoning
  • 1 jar of mayo



  1. Season fillets with Tony’s and Lemon pepper seasoning.
  2. Smoke red fish for 4 hours at 250 degrees
  3. Remove fillets and crumble into small pieces.
  4. Chop fine…1/4 onion, 1/2 stalk of celery, 1 tomato, and jalapeno slices to taste.
  5. Mix two cups of redfish and chopped seasonings 
  6. Add 1/2 cup mayo and stir.
  7. The remainder of redfish can be vacuumed sealed and frozen for later use. 

Baked (fish) Crappie


• 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.

Roasted Squirrel with Orange Blackberry Cranberry Sauce

Roasted Squirrel with Orange Blackberry Cranberry Sauce

• 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
• Salt
• 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.

Easy Thin-Pounded Venison Steak

Easy Thin-Pounded Venison Steak

What You Will Need

  • Large Bowl
  • Whisk
  • Cutting Board
  • Kitchen Knife
  • Meat Mallet
  • Plastic Wrap
IngredientsServes 4
  • 1 to 1½ lb. venison hindquarter roast
  • 1¼ cups olive oil, divided
  • 2 Tbsp. finely chopped fresh rosemary, divided
  • 1 tsp. minced fresh ginger
  • 1 tsp. balsamic vinegar
  • 1 tsp. molasses
  • 4 spring onions, halved lengthwise
  • 4 tomatoes, sliced into 1-inch rounds
  • 2 heads radicchio, quartered lengthwise
  • 1 Tbsp. minced garlic
  • Salt and freshly ground pepper, to taste
1. Combine 1 cup of the olive oil in a large bowl with 1 Tbsp. of the rosemary, the ginger, the balsamic vinegar, and the molasses. Whisk to incorporate, then season with salt and pepper and whisk again.
2. Add the green onions, tomato slices, and radicchio to the mixture, using your hands to gently coat. Let the vegetables marinate for at least an hour at room temperature.
3. In another bowl, combine the remaining ¼ cup olive oil with the remaining rosemary, the garlic, and generous amounts of salt and pepper.
4. Cut the venison roast into ¼-inch slices. Lay out a 24-inch sheet of plastic wrap on a counter and place two or three of the steaks on the plastic wrap, toward you, so that you can fold the wrap over the meat. Using the tenderizer side of a meat mallet, pound the meat into thin patties, then unfold the top layer of plastic, flip the meat, and do the same to the other side. Remove the pounded slices to the bowl containing the oil-garlic mixture and continue with the remaining slices. Let the venison marinate, at room temperature, for about half an hour.
5. Prepare a medium-high fire in a grill. Arrange the vegetables on the grill, cut sides down. Turn the radicchio and green onions occasionally, grilling until the edges are slightly charred, about 6 minutes for the onions and 8 for the radicchio. Grill the tomatoes for about 3 minutes per side, until blistered and a little charred. As they're done, transfer the vegetables to a platter and dash with salt and pepper.
6. Arrange the venison slices on the grill and cook quickly, for barely 2 minutes per side, until medium rare. Add to the platter with the vegetables and serve.

Smoke Sausage and Zucchini Skillet

Smoke Sausage and Zucchini Skillet

  • 1 lb Bellevue smoke sausage (venison or wild pork)
  • 1 tsp. garlic
  • 2 c. grape of cherry tomatoes
  • 1/2 c. chopped onion
  • 1 tsp. oregano
  • 1 yellow squash, sliced
  • 1 zucchini, sliced
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. salt
  • 1 tsp. olive oil
  • Heat skillet over medium heat. Melt butter in pan, then add diced onion and cook until soft. Mix in the garlic and cook a few minutes then add sliced Bellevue smoke sausage. Brown sausage about 5 minutes and then add veggies and seasonings and cook until yellow squash and zucchini are soft but still has a little crunch to it. Serve this dish over a bed of steamed rice. This is a completed hearty, quick meal.

Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples

Grilled Bacon Wrapped Pork Tenderloin Stuffed with Apples

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.

Catfish, Corn & Clam Chowder

Serves: 4-6
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.

Roasted Pumpkin Soup with Wild Boar Bacon Recipe

Roasted Pumpkin Soup with Wild Boar Bacon Recipe

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.


Serves: 6-8
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours and 30 minutes


  • 1 (4- to 5-pound) pumpkin, cut in half, seeds removed
  • Olive oil
  • Salt and pepper
  • ½ cup yellow onion, finely diced
  • ½ cup carrots, peeled and finely diced
  • 2 garlic cloves, minced
  • 1 tablespoon rosemary leaves, minced
  • 4 cups chicken broth
  • ½ cup heavy whipping cream
  • 1 ½ cups wild boar bacon, diced and browned

1. Preheat oven to 375 degrees. Rub cut sides of pumpkin with olive oil and season liberally with salt and pepper. Place, cut-side up, in a shallow lightly greased sheet. Roast for 1 hour or until flesh is lightly browned and tender. The aroma of the roasted pumpkin will let you know that it is almost ready to remove from the oven. For a smokier soup, roast the halved pumpkin in a hot smoker like the Camp Chef Smoke Vault.

2. While the pumpkin is roasting, heat a thin layer of olive oil in a medium skillet over medium-high heat. Add onion and carrot and sauté for 4 to 5 minutes until onion is translucent. Add garlic and rosemary and sauté for another 4 minutes.

3. Once the pumpkin flesh is softened, remove from the oven and allow to cool for 30 minutes. Scoop out flesh and place in a food processor or blender. Add carrot, onion, garlic and rosemary mixture and 2 cups of the chicken broth. Depending on the size of your processor or blender, you may have to process in smaller batches. Pulse until smooth.

4. Transfer pumpkin mixture to a large pot and add remaining 2 cups chicken broth. Bring to a boil. Then reduce heat to low, stir in whipping cream and simmer for 10 minutes. Season to taste with salt and pepper.

5. To serve, ladle soup into bowls and top with croutons and wild boar bacon.

Dove Casserole


  • 12 doves
  • Salt and pepper
  • Flour
  • 1/3 cup butter or margarine
  • 1 small onion, chopped
  • 2 carrots, chopped
  • Fresh parsley, chopped (or parsley flakes)
  • 1 cup chicken broth or chicken bouillon
  • 1/2 cup dry white wine


Preheat oven to 350 degrees F. Split doves down the back, add salt and pepper to flour; dust birds lightly with flour mixture. Melt butter in heavy skillet and place the birds in pan breast side down. Sauté, turning birds often until browned on both sides. Remove birds from skillet and place them in a casserole dish with lid. Pour drippings from skillet over birds; add onions, carrots, parsley, chicken broth, and wine. Cover dish and bake birds for 45 minutes. Spoon wine gravy over the birds when serving.
Serves 4-5 people.

Dove Roast


  • 8 doves
  • 1/2 cup flour
  • 2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup cooking oil
  • 1/3 cup green onion, chopped
  • 1 cup water
  • 1/2 cup sherry (optional)
  • Parsley to garnish


Split doves and dredge in flour, salt, and pepper mixture. Heat cooking oil to 350 degrees and braise doves lightly. Place doves and excess cooking oil in roasting pan with cover and add chopped onion and water. Bake at 350 degrees for 45 minutes or until tender. Baste often and add sherry during final minutes of cooking. Add parsley as garnish. Serves 4-6

Grandmas Old Fashion Blackberry Dumplings


  • 2 quarts blackberries
  • 1 quart water
  • 1.5 cups white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt


  • 2 cups all purpose flour
  • 1/2 cup water
  • Egg-sized ball of vegetable shortening (this is directly from my Granny's dumpling recipe
  • if I had to put a measurement to it I would guess about 1/3 to 1/2 cup)
  • 1/2 cup white sugar and 1 teaspoon salt

Cooking Instructions

Pour berries, water, brown and white sugar, salt, and lemon juice into a large pot. Heat over medium-high heat till they come to a light boil. Maintain boil for 15 to 20 minutes. While the blackberries simmer, mix dry dumpling ingredients in a large mixing bowl. Cut in the vegetable shortening with a fork until the small bits of shortening are about the size of a pea and are mixed thoroughly throughout the dry mixture. Add the water and mix until the dough forms a ball. Then turn the dough out onto a floured surface and roll out flat to about a 1/4-inch thickness. Cut the dumplings with a knife or pizza cutter.

Drop the dumplings one at a time into the boiling berry mixture. Stir from time to time to incorporate the dumplings as you continue to drop in the rest of the dumplings. Cover and simmer for 30 to 40 more minutes until the dumplings are cooked through.

Bill Dance Crappie Salad Recipe

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)

  • Two to four, 8-ounce fillets
  • Dash McCormick buttered salt
  • Dash Pepper
  • 3 T mayo
  • 3 T diced celery
  • 3 T dill pickle, diced
  • 3 T onion, chopped (optional)
  • Cook fillets in microwave 2 1/2

Cook fillets in microwave 2 1/2 to 3 minutes at a high setting. Determine if fish is cooked by placing fork into fillets. The fillets should flake. Sprinkle fillets with McCormick buttered salt and pepper. Once cooled, place the fillets in a 2-quart mixing bowl and add mayo, diced celery, dill pickles, onions (optional) and mix. Serve with lettuce leaves in a dinner salad, as an appetizer or use for sandwiches. (On a Ritz cracker is pretty darn good!) Serves 4 to 6. As always, catch one for me!

Skillet Grilled Catfish


  • 1/4 cup all-purpose flour
  • 1/4 cup cornmeal
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 to 1/2 teaspoon pepper
  • 4 catfish fillets (6 to 8 ounces each)
  • 1/4 cup butter

In a large re-sealable bag, combine the first nine ingredients. Add catfish, one fillet at a time, and shake to coat. Place a large cast-iron skillet on a grill rack over medium-hot heat. Melt butter in the skillet; add catfish. Grill, covered, for 5-10 minutes on each side or until fish flakes easily with a fork. Yield: 4 servings.

Venison Bacon Burgers

  • 6 Slices of bacon
  • 2 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 2 shallots, minced
  • 2 pounds ground venison
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh parsley
  • salt & pepper to taste
  • 1 egg beaten to mix


Prep25 m; Cook15 m; Ready In 1hr

Cook bacon in a skillet over medium heat until browned and crispy. Pour bacon and grease into a heatproof bowl and allow to cool. Heat olive oil in skillet then add garlic and shallots. Cook and stir until softened, about 3 minutes; then add to bacon. Once cool, mix in venison, Worcestershire sauce, parsley, salt, pepper, and egg until evenly combined. Refrigerate for 20 minutes. Preheat an outdoor grill for medium-high heat. Shape the mixture into 6 patties and grill to desired doneness. Serve on toasted hamburger buns with your favorite toppings.

Venison meatballs with sauerkraut and cranberry

Venison Mixture:

  • 2 pounds ground venison
  • 3 eggs slightly beaten
  • ½ a package of Lipton onion soup mix
  • Fresh cracked pepper
  • Chopped garlic to taste

Sauerkraut mixture:
  • 1 can drained sauerkraut
  • 1/3 cup of your favorite BBQ sauce
  • 1 cup brown sugar
  • 1 can of whole cranberry sauce

In a bowl, mix together meatball ingredients and form into small meatballs placing into baking dish. In another bowl, mix sauerkraut and cranberry sauce and pour mix over the meatballs. Then bake at 325 degrees for 1 hour.

Wild Turkey Enchiladas

  • Shredded cheddar or Mexican blend cheese
  • 1/2 cup chopped onion
  • 1 small jalapeno pepper, seeds removed, finely diced
  • tortillas
  • sliced black olives
  • 1/2 cup shredded cheese

In a pan, mix the soup, sour cream and chilies together. Heat on low until smooth and heated through. Spray a 13" x 9" baking pan with non-stick spray. In a bowl, mix the turkey, cheese, onion, jalapeno and 1 cup of the soup mixture together. Warm the tortillas. Place 2 -3 tablespoons of the mixture on each tortilla and roll up. Place seam down in the baking pan. Pour remaining soup mixture evenly over the top.
Cover and bake 25 minutes at 350 degrees. Remove foil. Sprinkle on the olives and 1/2 cup cheese. Cook another 10 - 15 minutes or until the cheese is melted. Remove and let set a few minutes. Serve with a salad and enjoy.

Venison Summer Sausage

Venison Summer Sausage

  • 2 lbs ground deer
  • 1/4 tsp salt
  • 1/4 tsp course ground black pepper
  • 1/4 tsp garlic powder
  • 2 tbsp Morton Tender Quick
  • 1 tbsp Whole Mustard Seed
  • 1 tbsp Liquid Smoke
  • 3/4 to 1 cup of water'

Mix all ingredients well. Roll in seasoned pepper to taste. Pack tightly in summer sausage casings. Put in refrigerator for 24 hours, remove and place in 350 degree oven for 1 to 1-1/2 hours. Or better yet, put them on a smoked fire with hickory till done. Morton's Tender Quick is the main ingredient. It's a cure for fresh or frozen meats.

Pecan-Crusted Crappie

  • 3/4 cup chopped pecans
  • 1 tbsp sesame seeds
  • 1 1/2 pounds of crappie filets
  • 1 clove of garlic minced
  • 2 tbsps melted butter
  • salt & pepper

Stir together pecans & sesame seeds and set aside. Arrange fish on a baking sheet. Add minced garlic to melted butter and brush on the fish. Cover fish with pecan/sesame seed mix and salt and pepper to taste. Chill or let stand for 30 minutes and heat over to 400 degrees. Heat a small amount of olive oil in the bottom of a skillet and saute' the fish, pecan side down for about 5 minutes. Transfer to oiled baking sheet and bake with pecan side up until meat is flakey.

Crappie Francasie

Ingredients include:
8-12 filleted crappie
2 cups flour
4 eggs
1-2 lemons
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!!!!

Hissy Fit Dip from Alpha Matlock of Benton

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.

Shredded Chicken Dip From Billie Bitowski

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.

Beer Bread from Linda McCroy on Caddo Lake

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.

Cheese Bread from Phyllis Spears in Arkansas

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.

Sausage Cream Cheese Dip

From Bellevue Meat Processing's recipe book "Oh Deer".....

  • 1 lb Bellevue Meat breakfast sausage(venison or wild pork)
  • 2 (8 oz.) pkg of cream cheese
  • 1 can Ro-Tel tomatoes (Drain the liquid)

Brown sausage in skillet, drain excess liquid. Add cream cheese and tomatoes and cook over a medium heat until cream cheese is melted. Place in a crock pot on LOW. Serve with tortilla chips and enjoy!!!

Grandma's Quail

Grandma's Quail


  • 8 quail
  • garlic powder to taste
  • salt and ground black pepper to taste
  • 1 cup all-purpose flour
  • 1/4 cup shortening
  • 1/4 cup water
  • 1/2 cup sour cream

Prep - 10 m
Cook - 1 h 15 m
Ready In - 1 h 25 m

  1. Preheat oven to 350 degrees F (175 degrees C). Heat the shortening in a large heavy-bottomed skillet over medium-high heat.
  2. Season the quail with the garlic powder, salt, and pepper to taste. Place the flour in a shallow dish; roll the quail in the flour.
  3. Working in batches, brown the quail on all sides in the preheated shortening. Place the browned quail in a large roasting pan or casserole dish; pour the water over the quail and cover with aluminum foil.
  4. Bake in the preheated oven for 1 hour, or to an internal temperature of 165 degrees F (75 degrees C), taken in the thickest part of the thigh. Spoon the sour cream over the quails, allow the sour cream to melt before serving.