Big Bend Florida
Sportsman Guide
Misc. Recipes
Collard Green
Shortcake
Author Capt Ken
Cook a beg mess of collard greens with a piece of
smoked pork.(lots of fat) Cook for at least 6 hours.
Serve collards over a piece of hot cornbread and top
with a fried Porkchop.
May be served as a meal for most folks or as a desert
for us southern boys.
Addition
by Clint
A shot of cider vinegar and a splash of habanero sauce
on top of that would be like puttin' warm chocolate sauce a scoop of
vanilla ice cream!
Best recipe for
collard greens:
Author: Free Born
Fry strips of bacon in iron skillet. Remove bacon and
saute a bunch of chopped green onions. Add collard greens and stir fry
until wilted and then cook covered until tender. A delight in Sloss
Camp!!!
Florida
Rice
Author miker2
8oz-2 cups-shredded taco cheese blend
3/4 cup uncooked long grain white rice
1 cup salsa
1 cup water
enough of any kind of fish to cover about half of the
8x12 pan
a little ground red pepper if you like that kind of
thing heat oven to 350. spray 8x12 glass dish with Pam or equiv.
save half the cheese for topping, combine remaining cheese, rice,
salsa and water, mix well, pour into dish and cover with foil. bake
for 45 to 50 minutes. spread fish over top and recover-contiinue
baking until rice and fish are done-about 30 to 40 minutes depending
on thickness of fish and your oven. uncover, sprinkle remaining
cheese and bake uncovered for another 5 minutes or until cheese is
thoroughly melted. should feed four people. this is really good
stuff if you like spicy foods.
Capt Ken's Shrimp
Boat Dumplins
Boil chicken in clean (offshore) seawater. It should
be just about right salt wise. Add Black pepper. When done, remove
chicken from the broth and allow broth to cool some. Render off
floating fat and return to stove. Slice 3 soft Tacos per person and
add them to the boiling broth. Cook 5 minutes then return chicken back
to the pot.
This is a quick, tasty and inexpensive meal. You can
add celery, carrots, onions, and potatoes if desire.
Chicken Wings
Author Tail Bait
Well if all else fails and no fish are caught. This is
my recipe for chicken wings 1.Cut up wings, put em on the grill, brush
with a jar of hooters hot wing sauce ( ya have to nuke it). Brush em
once for mild wings twice for med and so on. I usually brush em twice
towards the end of cooking. These are great wings and they have a lot
less fat than deep fried too. go great with ice cold corona.
Diabetic Friendly
Cornbread
Author Cliff-Bond
1 Cup Cream of Wheat
1 Cup Self Rising Flour
1 Cup buttermilk / plain
milk
1/3 Cup Oil
1/2 Teaspoon Salt
1 Egg
Mix Well and Bake @ 400* Until Golden Brown
This is a recipe for cornbread without all the carbs
that corn adds to it. It tastes great, just as good as regular
cornbread. We eat it all the time at my house and I can't even tell the diff.
Favorite Dish with
Fish
Author j99rider
Here is a quick easy dish but best cooked in a deep
fat fryer like a fry daddy.
Fried Pickle Slices
Slice pickles approximately 1/4 inch thick set aside
to dry a little on a paper towel.
Heat fryer
Ingredients:
1/2 cup all purpose flour, 1/2 cup yellow cornmeal
sifted together my choice, however, u may layer same. Take the pickle
slices and slosh on a few drops of hot sauce (your choice) dredge in
flour/cornmeal
mixture. Gently place in heated fryer, as any water
hits will splatter easier to be careful than get burned. Remove when
golden, eat while hot. Enjoy
Fried Cornbread
Author Capt. Ken
Boil water. Easy enough? (just raise the temperature to
above 212 degrees and it should boil anywhere except in Death Valley-
You might have to go to 213 or so there) To one cup of white or
yellow cornmeal, add a little salt. Then add enough scalding water to
make a very thick paste. Spoon into a skillet with about 1/8" of very
hot grease.(lard or bacon grease is best. Flatten with Spatula. Flip
once and flatten again. Shouldn't take over 2 minutes per
side if the grease is hot enough. Drain on absorbent towels.
Goes good with all "Southern" vegetable dishes.
Fried Grits.
Author Capt Ken
Instant Grits work just fine. Combine instant Grits
salted to taste with enough scalding water to make a thick paste.(I
like mine pretty salty.)
Fry 'em just like you'd fry Hushpuppies.
Tartar Coleslaw for
fish sandwiches
Author Capt Ken
Shread
fresh cabage as for Cole Slaw. (I prefer mine shreaded rather than
chopped to mush in the food processor.) We use only cabage in our
slaw. No carots (unless you gotta have color) and no onions in our
regular slaw, just a vinegar/buttermilk/mayo/sugar or sweetener
dressing . Here is what we used night before last for the fish
sandwiches.
Three cups of shreaded
cabage.
1/2 cup Hellman's Mayo.
1/2 cup Sour Cream
1 teaspoon Vinegar
1 package of "Sweet and
Low" (could use sugar)
1 Tablespoon of Dill
Relish.
1 Tablespoon finely
chopped onion.
1 teaspoon finely chopped
fresh dill weed.
1 teaspoon fresh
Horseradish.
Keeps well for a week or so.
I put a lot on my fish sandwich. This makes a sandwich
into a serious meal.
A fish sandwich for me consists of a Kaiser Roll with
3-5 Grouper cheeks or a half pound fillet with about 2/3 cup of Tartar
Coleslaw.
"Breading" for a low
carbohydrate diet.
Author Capt Ken
Crush a bunch of fried pig skins and use it in place of
crackercrumbs, meal or flour. Dry fish thoroughly, dip in beaten egg
then roll in the crushed pigskins. Good! No carbohydrate.
Addition
by jonguthrie
Grated Parmesan cheese also works well.
Smoked TURKEY
Author Esteban
Smoking a turkey in your Brinkman grill?
One large bird, washed & quarter 2 lemons & put in
cavity. Heaping pile of charcoal in bottom pan. Quarter 3 oranges &
place in top pan & fill with water.[ can add 1/5th of white
inexpensive wine, also]
Get coals red hot& grayish, spread & place water pan
in place. Put turkey on top grill[ can cook 2 birds but pick smaller
ones]. Cover & let it smoke. TRY NOT to take cover off because it
looses so much heat. Check through small door every hour, or so, &
add lighter fluid soaked charcoal & more water as needed.Try to keep
temperature in gauge on smoker in upper ideal range. Add wood chips
[ I used waterlogged pieces of hickory wood]occasionally. Takes a
LONG time [ 10-12 hours] but delicious. Use meat thermometer in
thickest portion of thigh to test for doneness.[185+ degrees] Remove
& let sit for 15 minutes or so to make it carve better.
Addition by ceo65
couple of things you can do to make it even better...
first, brine the bird overnight, in a brine of 1/2 cup Kosher salt,
1/2 cup brown sugar,
spices to taste (some folks add Tobasco, red pepper
flakes, black pepper, etc to the brine)per gallon of water. The
salt/sugar get into the bird and add a LOT of flavor. Second, use
pecan wood if you can get it. It has a milder flavor that doesn't
overpower the turkey. I usually cook mine until the meat in the
thickest part of the thigh hits 170. Since the family keeps asking me
to smoke another turkey every chance they get, I figure it must be
pretty good.
Hunters Marinate
Author Capt.Guy
One heck of a marinate for just about anything but it
really works great on venison:
4 tbl spoons Kinkoman Soy
Sauce
1 tbl spoon of Balsamic
Vinager
1 tbl spoon olive oil
1 t spoon McCormicks
"Montreal Steak" seasoning
Mix thouroghly and let meat sit for 30 minutes on each
side, Grill to taste. One hint: If you are cooking venison do not cook
it until it is leather. It is much better if cooked med. rare to med.
Crunchy Fried
Cabbage Salad
Author WideOpenII
This
recipe has probably been done for years, but I discovered it about a
month ago, and served it to a bunch of hungry hunters. There wasn't
much left over from a huge bowl of the stuff. If you don't like
steamed cabbage, you will still like this. It's got a crunchy texture,
and doesn't produce the smelly kitchen that boiling cabbage tends to
produce.
1 or 2 cabbage heads, chopped very coarsely. Pieces
about 3/4" at least.
1 large sweet onion, chopped coarsely
1 large Green bell pepper, chopped medium dice
1 large Red bell pepper, chopped medium dice
Tblsp of minced garlic
Tblsp of olive oil in hot LARGE skillet
White wine for deglazing
Good brand of Balsalmic Vinegar
Salt, Pepper,
Sprinkle of cayenne pepper or Cajun seasoning.
Sprinkle of Celery salt
Chop all the veggies and have them ready. Put
olive oil in hot skillet, enough to coat. You'll need a darn big
skillet for all the veggies, but they will cook down somewhat. If
you're making a big batch, I'd suggest frying it as a couple separate
batches. I've found a huge pile of veggies in the skillet tends to
steam the veggies versus sauteing them.
Put the onions, peppers and garlic in the skillet and
saute until the onions begin to wilt slightly, you want them to still
be crunchy.
Season to taste.
Add the cabbage and continue to saute, folding the
veggies so they all get a chance on the bottom of the skillet.
After a couple minutes, the bottom of the pan should
begin to brown a little and it's time to de-glaze. De-glaze with a
shot or two of white wine and continue to stir. Add a pinch of celery
salt, and a pinch or two of the cayenne or cajun seasoning to taste.
At the end, add a couple good dashes of Balsalmic
Vinegar and stir to mix with the veggies.
The whole cooking process should take less than 10
minutes.
You could sprinkle in some slivered almonds or cashews
when you add the cabbage as well.
We served this with a smoked pork butt and baked sweet
potatoes. Darn good. For dinner last night, I had the cabbage salad
with a sweet potato, and it was quite tasty, very filling, and I think
a pretty healthy meal.
Greasy Greens
Author Capt Ken
"You can't cook no collard greens without bacon
grease." (Rebecca Armstead, sometime about 1952) Rebecca could sho'
cook greens. I can too.
I am definitely not a fan of Turnip Greens. They are
too bitter for my taste. Give me Mustard, young Collards, Rutabegga,
or Kale any time. Very young Turnip Greens are ok and the Trurnips
themselves are fine when added to any pot of greens. Young Dandelion
and even Radish Greens beat Turnip Greens.
I start out with a half cup or even a little more fresh
bacon grease or fresh pork sausage grease in a large pot with lid. Get
the grease as hot as possible without burning it. Load it with as many
greens as you can get into the pot, (Git this done as fast as
possible) then add a cup of boiling, salted water and cover quickly.
This creates a lot of steam to start with. Allow the greens to steam
and boil for about 5 minutes then cover with salted water and cook as
long as you want to.
Suthrn' cookin' of greens and green beans means you
cook them until everything is mighty tender. Sharon is a dam'yankee
and cooks vegetables a helluva lot less than they should be cooked.(In
my opinion.)
Greens sure stink up the house but that is a mighty
small price to pay for a mess of greens. If you can't stand the smell,
have a fresh Apple Pie baking about the time you start cooking the
greens.
Call me in time for dinner.
Greens and porkchops, greens and ham, greens and fried
chicken. Mighty fine and a time honored Suthrn' menu. If you aren't
carb conscious, add a helping of sweet 'taters and maybe some dirty
rice to go with it. A couple of slices of fresh tomato works well too.
Add a scoop of Bryer's French Vanilla Ice Cream to my pie, will you?
Addition by SlowMovin
This
ain't the healthiest way to cook greens, but it sho' do tastes good...
Pan fry a chicken leg quarter (drumstick & thigh
attached) in some butter, salt, pepper, etc. When it's done, stir some
flour into the grease and cook up a roux, then add some water to get a
thick, brown gravy. Put the raw greens directly into the gravy, stir 'em
around a little, then cover and let 'em sit on medium or medium-low
heat for ten minutes or so. Throw in some corn bread and that's some
gooood eatin'!
Oh, when I was talking about that pick-a-pepper sauce,
I meant the vinegar with the peppers soaked in it. I don't remember
what it's called, but it's sho nuff good on greens.
Fried Chicken
without the Carbs
Author Capt Ken
I
fry 2# of Sausage every week. I have a large skillet and fry it all at
one time. I roll out 2# of patties and fry 'em up. This usually leaves
about 1/4" of spicey sausage grease in the skillet.
At dinner time, I fry a couple of boneless chicken
breasts in the left over sausage grease.
All I do is heat the skillet and grease. While the
grease is getting up to temperature, I season the chicken breasts with
a little Cajun seasoning and a dash or two of lemon pepper.
I place the chicken breasts in the grease, seasoned
side down. Next I season the top side as before.
Brown on one side, flip, then brown the other side. You
will definitely need a spatter shield.
After browning both sides (fast, in very hot skillet)
add 1/4 cup of water and cook covered until the water is gone. Chicken
will be done through and through and nice, moist and tender.
Serve with a Spinach/lettuce/tomato/onion salad with
Vinaigrette dressing for a very low carb meal. I usually add Shredded
Mozzarella Cheese to increase the protein content of the meal.
Yeah, there is some fat but you'd be surprised how
little is absorbed by the chicken when you don't add breading and
place the chicken in very hot grease to start with.
CoonAss Ice Cream or
Red Beans, Sausage and Rice
Author Capt Ken
This
is a long time favorite dish of mine. I think Art and Linda Rowland of
Satsuma, AL turned me on to it.
Ingredients:
1 pound red beans (Kidney beans)
1 large Bell Pepper, chopped
1 large onion chopped (I use Yellow Onions)
1 clove garlic minced
1 Bay Leaf
Salt and pepper (be careful because the Sausage is salty)
Red pepper (for heat)
Water
1 pound Andouille Sausage cut into 1/2-3/4" pieces.
Directions:
Wash beans in large Dutch oven or cast iron pot and
remove any bad beans.
Soak all day or follow quick cook instructions on the bean package and
allow to cool. Add onions, bell pepper, garlic & Bay leaf and cook
until beans are tender. (usually 1 and 1/2 -2 hours. In the last 30
minutes of cooking, mash some of the beans to thicken the "gravy," and
add the sausage . Cook on low for 30 minutes, stirring occasionally to
prevent sticking as the gravy thickens. Taste and add salt and pepper
to suit your own palate.
Serve as a "stand alone" dish or over cooked rice.
This should be enough to serve 6 big eaters.
Collards n Cabbage
Author Capt Ken
As
an old southr'n boy, I was raised on Collards and have always prefered
them to Turnip Greens. My Mom almost always cooked Collards and
Cabbage together. The exception being very young and tender Collards.
No doubt, cooking greens of any kind stink up the
house. Rutabegas are the worst. I love the taste but have a helluva
time with the smell in the house.
I cooked Collards n' Cabbage on the side burner of my
gas grill outside tonight. I added a nice chunk of smoked ham to the
greens, about 2 quarts of water, salt, and some Creole seasoning to
the pot. I cooked then for about an hour and a half. Even the largest
stems were tender.
I served the greens with some really good ham---fried.
Nothing else, just greens and ham. I cooked enough greens for at least
4 normal folks but Sharon and I ate them all. At the table, I added a
little pepper sauce to my greens. This is the last bottle of pepper
sauce my Dad made. Mighty fine indeed.
Venison Summer
Sausage
Author Clewless
Here
you go Clint.
For 10 pounds of sausage:
8# of lean venison (about 1 good sized ham)
2# of fatty pork butt
mix the following together well
1 tbsp ground black pepper
6 tbsp uniodized salt
4 tbsp powdered dextrose
1 tbsp ground corriander
1 tsp ground ginger
2 tsp garlic powder
6 tbsp corn syrup solids
6 ounces "Fermento"
2 level tsp Cure #1
Start with well chilled meat. Grind the meat through a
3/16" plate. In a large tub mix together the ground meat and powder
mixture from above. It is important this be well mixed, and kitchen
gloves can help keep your hands warm in the cold ground meat.
Pack into a tub, cover, and place in the refrigerator
for 2 days.
Regrind the mixture through a 3/16" plate and pack
tightly into casing. I use a fibrous "beef stick" casing, other sizes
or beef middles work too. Fibrous casing must be soaked in water for
20 - 30 minutes before use.
After stuffing, hang at room temperature for 4-5 hours
to dry, longer if it is humid. Place in a smoker heated to 120 - 130
degrees F and apply a heavy smoke for 3 - 4 hours until a good color
is on the casing.
Raise the smoker temperature to 165 degrees and cook
until the sausage internal temperature is 145 degrees.
Immediately after cooking pour or spray cold water onto
the sausage until the temperature is 120 degrees or less. Eliminates
wrinkles and shrinking.
Hang at room temperature for approximately 2 hours (the
longer the hang, the darker the sausage).
Place in refrigerator for 1 day and it is ready to eat.
The cure I use is a pre-mixed amount of 1 ounce of
sodium nitrate on 1 pound of a salt carrier. "Fermento" is a bacteria
culture on a dairy powder. It develops the tangy taste and is easier
than relying on wild bacteria.
I get my sausage equipment and ingredients from the
sausage maker:
http://www.sausagemaker.com
I cut the 24" fibrous casings in half to 12" each. This
is a much easier product for me to handle in my small smoker. I can do
a double batch (20#) of sausage in my Brinkman electric water smoker.
I use cotton string to tie the sausage to the top grill and hang them
in the smoker. The bottom grill is in place to catch any sausages that
might break loose and keep them out of the water pan. I use a Maverick
remote thermometer to monitor my smoker temperatures and another to
monitor the sausage.
If the smoker gets too hot (above 175 degrees?) the fat
will start to melt out of the sausage leaving a grainy meat coated
with grease when you are finished. The hardest part of the whole deal
for me is keeping my smoker temp at or below 165 while getting the
product up to 145. It is easier to do this on cold days rather than
warm.
Quail or Dove
Author WideOpenII
Dove
season opened up this weekend, and I really was not looking forward to
the same old dove breasts wrapped in bacon, grilled til dry, and about
as tender as a deck shoe.
Tried something different. And it worked out very well.
MARINATED DOVE (or Quail) BREASTS
Fresh dove breasts, rinsed --- figure 4 per person
Fresh jalapeno peppers -- seeds and membrane removed,
julienned strips
1 Onion - sliced and then slice them in half to make
individual slivers of onion. Should be relatively thick slices
Monterry Jack Cheese - very cold, not frozen. Cut in
pieces 1/2 inch square and 2" long. Enough for one piece per breast
Zesty Italian Dressing - 1 bottle
Texas Pete or Crystal Louisiana Hot Sauce, Tabasco is
too hot for this.
Juice of 1 lemon
Juice of 1 lime
Juice of 1 orange
Fresh Rosemary sprigs
1 lb package of Bacon - cut strips in half. Enough for
1 piece per breast
Round Toothpicks
CHARCOAL GRILL WORKS BETTER THAN GAS FOR THIS.
Rinse and clean the dove breasts -
Marinate in zip lock bag in the Italian dressing & Rosemary sprigs for
about 4 hours in refrigerator.
Remove from marinade and begin the wrapping process.
Place a julienned piece of Jalapeno and/or onion slice
on top of breast (or you can place it against the back (bone) side.
Add the very cold cheese slice and then wrap the bacon slice around
the breast to hold all the other "surprises". Use a toothpick to hold
the bacon in place. It will pierce through the breastbone pretty
easily, and makes a convenient place for the tongs to grab while
grilling.
When all are wrapped, place them in a pyrex dish and
drizzle with the Texas Pete, and the citrus juices.
Place in refrig for another hour or so.
Build charcoal fire so that there is a hot side and
"warm" side of the grill area.
Cook on the hot side of a charcoal grill for just a couple minutes on
each side til the bacon is almost cooked. Then place them on the warm
side away from the direct heat of the charcoal, and put the lid on to
let them smoke for about 20 or so minutes.
Bacon should be cooked completely, cheese melted, and
the breasts should be medium to medium well at the bone.
Serve with mashed potatoes or cheese grits.
Works well with quail also.
Enjoy.
Fried Grits
Author Capt Ken
Instant
Grits are the way to fly here.
Cook Instant Grits as per the package instructions but
with only 1/2 the water. This generally entails adding boiling water
to the grits and stirring. If you only use 1/2 the recommended water,
you will have a very thick "Grit batter."
Heat bacon grease in a skillet until it is hot but not
smoking. (Vegetable oil can be substituted but you miss out on taste
and cholesterol)
Using a wet tea spoon, spoon dolops of the batter into
the skillet and flatten with the back of the spoon. If your grease is
hot, you will need to turn the first one as soon as you finish with
filling the skillet. Turn them in reverse order. Be careful. They will
burn quickly.
This is exactly the way I make the fried corn bread but
you get a much different taste, reminicent of corn tortilla chips.
I serve them with most any pork dish. They go great
with Mexican food too. Sweet Sangria, the kind they make at Casa
Giardo is perfect with them.
If you like carbs and cholesterol, these are the
tickets.
Carolina
Red ColeSlaw
Author
WideOpenII
I was raised in North Carolina around some of the best
backwoods barbeque around. Up there, cole slaw is a little different,
especially in eastern NC, famous for its barbeque. Instead of a
mayo-based slaw, this slaw is vinegar and tomato based, thus the red
color. Some people call it barbeque slaw, others call it marinated
slaw. I just call it good. I think it keeps considerably longer
because there's no mayo in it. It's great on hot dogs, barbeque, and
if you go to any of the NC "fish camps" to eat, you'll get red slaw
with your hush puppies and fried flounder.
I haven't found any place in GA that serves this, and
finally found a good recipe for it.
One other thing, as for coarsely grated, a standard
box-style grater works fine, but it's hell on your knuckles. I tried
using a basic food processer this weekend. Chop the cabbage up into
chunks about as big as 2 marshmallows and put them in food processor.
Do a few quick bursts and you're done. It takes about 3 batches to do
a whole cabbage. You get a more consistent and finer cut, which I
think works better. Don't grind it too long or it becomes a liquid goo.
Piedmont Style Cole Slaw
Makes 8 to 10 Servings
Prep: 20 min., Chill 2 hours
1/2 cup sugar
2/3 cup ketchup
1/2 cup cider vinegar
2 teaspoons salt
1 teaspoon pepper
2 teaspoons hot sauce
¼ cup diced pimentos
¼ cup fine diced tomato with juice (optional)
1 medium-size green cabbage,
coarsely grated
STIR together first 6 ingredients in a large bowl until blended. Add
cabbage to bowl, and toss to coat. Cover and chill 2 hours
African Chicken Curry
Author
UPaCreek
AFRICAN CHICKEN
CURRY
INGREDIENTS
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, peeled and chopped
1 bay leaf
1 (14.5 ounce) can whole peeled tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2 to 3 pound) whole chicken, bones and skin removed, cut into
pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juiced
Heat olive oil in a large, heavy skillet over medium heat. Stir in the
onion, garlic, and bay leaf, and sauté until onion is lightly browned.
Mix tomatoes, curry powder, and salt into the skillet, and continue
cooking about 5 minutes. Mix in the chicken, and cook 15 to 20
minutes, until no longer pink and juices run clear.
Reduce skillet heat to low. Stirring constantly, gradually blend in
the coconut milk over a period of about 10 minutes. Mix in lemon juice
just before serving.
Makes 4 servings.
Jose
Cuervo Christmas Cookies
Author
Chris
1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila
Sample the Cuervo to check quality. Take a large bowl,
check the Cuervo again,
to be sure it is of the highest quality, pour one level cup and drink. Turn on the electric mixer... Beat one cup of butter in
a large fluffy bowl.
Add one teaspoon of sugar. Beat again. At this point
it's best to make
sure the Cuervo is still OK, try another cup.. just in case.
Turn off the mixer thingy. Break 2 eggs and add to
the bowl and chuck in
the cup of dried fruit, Pick the frigging fruit off the floor.. Mix on the turner. If the fried druit gets stuck in the
beaters just pry
it loose with a screwdriver. Sample the Cuervo to check for
consisticity.
Next, sift two cups of salt, or something. Who giveshz
a hoot. Check the
Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one
table. Add a spoon of sugar, or somefink. Whatever you can find.
Grease
the oven.
Turn the cake tin 360 degrees and try not to fall over.
Don't forget to
beat off the turner. Finally, throw the bowl through the window,
finish the
Cose Juervo and make sure to put the stove in the dishwasher.
Cherry Mistmas
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