Honey, what's for dinner?

Honey, What's For Dinner is a new segment we're featuring on the show! We'll be adding new recipes here from each weeks segment. Please Enjoy!

Before getting started, you'll need to fillet the crappie. Here's a quick guide for filleting fresh crappie for cooking: Start by creating a vertical cut behind the gills, angling slightly towards the head, and then keep cutting until you hit the backbone. Don't cut through the back backbone, instead turn the knife horizontally so that the blade faces the tail, and then run the blade across the entire backbone, stopping at the tail. Pull the meat away from the body and then make a final cut to remove it - the fillet should be intact and easily lift away. Repeat on the other side and you have two fillets ready for cooking - do this on as many crappies as needed to get the desired number of fillets!

TOTAL TIME: 8 HOURS 10 MINS
PREP TIME: 10 MINS
COOK TIME: 8 HOURS
 

INGREDIENTS:
•    2 pounds flank steak (or eye or round or top round steak)
•    1/2 cup low-sodium soy sauce
•    2 tablespoons worcestershire sauce
•    2 teaspoons coarsely-ground black pepper
•    1 teaspoon liquid smoke
•    1 teaspoon onion powder
•    1 teaspoon seasoned salt
•    1/2 teaspoon garlic powder
 

DIRECTIONS:
1.  Thinly-slice the steak into 1/8-inch thick strips, either with the grain (which will result in a chewier beef jerky) or against the grain (which will be more tender).  I recommend popping the steak in the freezer for 15-30 minutes before slicing so that it is easier to cut.  (Or the butchers working behind the meat counters at most grocery stores will also do this for you if you ask.)
2.  Transfer the strips of steak to a large ziplock bag*.
3.  In a separate small mixing bowl, whisk together the remaining ingredients until combined.  Pour the mixture into the ziplock bag with the steak, seal the bag, and toss until the steak is evenly coated.
4. Refrigerate for at least 30 minutes, or up to 1 day.
5. If you’re making the jerky in a dehydrator, lay the strips out in a single layer on the trays of your dehydrator.  Then follow the dehydrator’s instructions to cook the beef jerky until it is dry and firm, yet still a little bit pliable.  (With my dehydrator, that meant cooking the jerky on medium heat for about 8 hours.  But cooking times will vary based on the thickness of your meat, and the heat/brand of your dehydrator.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month.
6. If you’re making the jerky in the oven, heat oven to 175°F.  Adjust the racks to the upper-middle and lower-middle positions.  Line two large baking sheets with aluminum foil, and place wire cooling racks on top of each sheet.  Lay the strips out in a single layer on the wire racks.  Bake until the beef jerky until it is dry and firm, yet still a little bit pliable, about 4 hours, flipping the beef jerky once about halfway through.  (Cooking times will vary based on the thickness of your meat.)  Remove jerky and transfer to a sealed container.  Refrigerate for up to 1 month.
 

Catfish Sausage!!! A great dish that’s a little different. Some of the best recipes ever made are a little off the wall. This recipe will also work with bass or walleye. Don’t let the sausage making component scare you off. After a simple pass through the grinder, this dish could not be easier. It’s great with creamy grits and tomatoes!!!

You Will Need:

•  Meat Grinder
• Medium Saucepan
• Whisk
• Blender or Food Processor
• Baking Sheet
• Nonstick Sauté Pan

Ingredients:

Serves 4

• 2 lb. catfish, bass, or walleye ­fillets, roughly chopped
•  3 bay leaves
•  2 cups grits (not instant)
• 1⁄3 cup white wine
• 1 1/2 cups parsley, roughly chopped
• Zest of 3 lemons
• Zest of 1 lime
•  1 1/2 Tbsp. fennel seeds
• 1 tsp. whole coriander seeds
•  1 1/2 tsp. onion powder
•  1 1/2 tsp. garlic powde
• 1 tsp. crushed red pepper flakes
• 10 oz. cherry tomatoes
• About 1⁄2 cup olive oil, divided
• 4 Tbsp. butter
• 4 scallions, chopped
• Salt and black pepper, to taste

Directions:

1.    Place the components for your meat grinder in the freezer to chill.

2.    Make the grits: Bring 8 cups of salted water to a boil in a medium saucepan. Add the bay leaves, then slowly whisk in the grits. Reduce the heat to low, cover, and simmer very gently for 30 minutes to an hour, until the grits are very tender.

3.    Meanwhile, add the wine, parsley, lemon and lime zest, fennel and coriander seeds, onion and garlic powder, and red pepper flakes to a blender or food processor and purée until smooth. Combine this purée with the fish fillets, and salt and pepper generously.Using the coarse setting on your grinder, grind the fish mixture into a clean, cold bowl. Keep refrigerated until ready to cook. 

4.    As the grits are cooking, place the tomatoes on a sheet pan and drizzle with about 2 Tbsp. olive oil. Season with salt and pepper. Place under a broiler for about 8 minutes, or until the tomatoes are soft and blackened in spots. Keep warm. 

5.     In a nonstick sauté pan, heat about 2 Tbsp. olive oil over medium-high heat. Make patties with the sausage (or sauté loosely, as you would ground beef) and cook, ­flipping once, for about 8 to 10 minutes, or until cooked through. 

6.    Add the butter to the grits and stir to combine. Salt and pepper to taste. 
 

7.    Ladle the grits into shallow bowls and top with the sausage and blistered tomatoes. Garnish with the chopped scallions and serve.
 

Ingredients:

• 1/2 cup uncooked wild rice
• 1 1/2 cups water-- TIP! To enhance the flavor of your dish use Swanson® Chicken Broth instead of water
• 1 pinch salt--Great Value Salt, 26 oz
• 10 fresh mushrooms, sliced
• 2 tablespoons butter--Land O Lakes® Butter
• 1 Cornish game hen, thawed
• 1 tablespoon poultry seasoning, or to taste
• 1/2 teaspoon dried crushed rosemary
• salt and pepper to taste
• 2 tablespoons butter
• Add all ingredients to list

Ingredients:

• 1 (2 pound) venison backstrap, cut into 1/4 inch thick slices
• 2 cups milk -2 tablespoons hot pepper sauce
• 2 eggs -1/2 cup milk
• 3 cups all-purpose flour All Purpose Flour, 32 oz
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 3 cups vegetable oil for frying
• Add all ingredients to list

• Prep time 1 h 30 m
• Cook time 20 m
• Ready In 1 h 50 m

• Place the venison slices into a shallow bowl and pour in the milk and hot sauce. Stir to coat, then cover and marinate for 1 hour.
• Heat the vegetable oil in an electric skillet to 325 degrees F (165 degrees C). In a shallow bowl, whisk together the eggs and milk. In a separate bowl, stir together the flour, salt and pepper.
• Dip the venison slices into the flour, then into the egg and milk, then back into the flour. Shake off excess flour. Fry in the hot oil until lightly browned on each side, about 3 minutes. Remove with tongs and drain briefly on paper towels before serving.

-2 lb. Bellevue smoke sausage, sliced (original or hot)
-2 cans navy beans
-1 can pinto beans
-2 cans bean and bacon soup
-1 can water
-1 medium onion, chopped and sauteed
-1 diced jalapeno pepper
-garlic to taste
-pepper and salt to taste
-1 tsp. liquid smoke
Combine all the ingredients in a crock pot and cook on HIGH for 3 hours. Mash up some of the beans if you like a thicker soup. Serve with rice and a slice of hot cornbread.

-1 lb. ground venison
-2 cans diced tomatoes
-1/2 tsp. garlic powder
-1 small medium onion, diced
-2 c. potatoes, diced
-2 been bouillon cubes
-1/4 tsp. hot pepper sauce
-1/2 tsp. pepper
-1 tsp. salt
-1 tbsp. sugar
-1 tbsp. vegetable oil
-1 (16 oz.) pkg. mixed vegetables
-2 c. water

Brown ground venison in a large stock pan. Add all the remaining ingradients and stir well. Cook on medium-low heat for an hour. Serve with a slice of warm cornbread.

-1 lb. Bellevue Meat venison smoke sausage
-1 stalk celery
-1 clove garlic
-1 green bell pepper
-1 large onion
-1/4 c. parsley (fresh)
-5 c. chicken broth
-2 c. white long grain rice
-1/4 c. cayenne pepper
-2 tbsp. vegetable oil

Slice smoke sausage and heat in a large skillet with 2 tablespoons of vegetable oil. Dice celery, mince garlic, and dice onion and bell pepper, and add to the skillet, stirring over a medium heat. Add chicken broth; bring to a boil. Add rice and cayenne pepper. Bring to a boil; reduce heat. Cover and cook on low for about 30 minutes or until rice is done. Garnish with chopped parsley leaves.