Butt Rub for yor Pork Cooking

I used this Butt Rub on a Boston Butt and fresh ribs on the 4th and everyone loved the taste so I thought I would share it. Try it and let me know what you think.

Use 1 part Tone's Canadian Steak seasoning, 1 part Tone's Garlic & Herb Seasoning, and 1 part Tony Chachere's Creole Seasoning.

Quick and Easy Apple Rolls

1 Can of crescent rolls, 1 Apple, 1 stick of butter, 1 cup of sugar, and 1 cup of water.

Slice apple into 8 slices. Crescent rolls come 8 triangles to the package. Wrap each slice of apple in one crescent roll triangle (Like a pig-in-a-blanket). Melt butter, add sugar and water and stir until sugar is dissolved. Pour liquid mixture over crescent rolls. Bake at 350 degrees for about 30 minutes.

You can sprinkle some cinnamon and powered sugar over the tops of the rolls once they are done.

 Deep Fried Beer Batter Fish
 

1/4 cup fresh lime juice

1/4 cup olive oil

8 to 10 garlic cloves, finely minced

Salt and freshly ground pepper to taste

8 chicken breast halves with skin and bones

1. In a large zip-lock style plastic bag, combine lime juice, oil, and garlic; season generously with salt and pepper. Add chicken and seal bag, removing as much air from bag as you can. Marinate chicken, turning bag over once or twice, at least 2 hours at room temperature and up to 24 hours in refrigerator.
2. Preheat oven to 400*F
3. Remove chicken from marinade; discard marinade. Arrange, skin side up, without crowding, in a shallow baking pan. Season chicken with salt and pepper and roast in upper third of oven until just cooked through, 25 to 30 minutes.
4. Change oven setting to broil and broil chicken about 2 inches from heat until skin is crisp, about 2 minutes.

Wood Duck Breast wrapped in Bacon with Sweet Potato Hash & Apple Syrup

Apple Syrup

2 cups of high quality apple juice

½ cup dry red wine 

Place the juice & wine in a heavy bottomed saucepot and cook over a medium flame until the juice has reduced to a syrup. 

Sweet Potato Hash

1 large or 2 medium sweet potatoes (about 16 ounces), peeled & diced then soaked in cold water

1 medium onion, peeled & diced

2 ounces chopped smoked pork sausage

4 ounces red wine

1-cup chicken broth

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh thyme

1-tablespoon whole butter

Salt & pepper to taste 

Duck

4 Duck Breast, trimmed of bone and shot

8 slices smoked bacon

Salt & pepper 

Heat oven to 375 degrees Fahrenheit 

Wrap duck breast in bacon slices making sure to wrap tightly.  Using a heavy skillet heated over a medium flame, sear the duck quickly on all sides then set aside.  

In a heavy skillet over a medium flame cook the onions, sausage and butter for about 5 minutes all the while stirring constantly. Add the red wine then allow the wine to reduce by half.  Add the chicken broth, a pinch of salt and pepper then place in the oven for approximately 10 minutes.  Remove from oven, place duck breasts on top of the hash then return to the oven for approximately 15 minutes.  Remove from oven and if the hash is not dry enough, place on stove and reduce to desired consistency.  Add the parsley and thyme at the last minute, taste and season with salt & pepper if needed. 

Divide the hash onto 4 plates.  Slice the duck breasts and serve on top of the hash with a garnish of 1 teaspoon of apple syrup per breast.

Roasted Venison Loin with Black Pepper, Bourbon, Sage & Root Vegetables 

1         2-pound Venison Tenderloin

2         Teaspoons Vegetable Oil

4 Carrots, peeled & cut into 2 inch long batons

4 Parsnips, peeled and cut into 2 inch long batons

4 shallots, peeled and split in half

½ cup fine Bourbon

Salt & fresh ground pepper

2-tablespoons whole butter

2 leaves of fresh sage, chopped

Heat the oven to 375 degrees Fahrenheit. 

Season the venison thoroughly with the salt & pepper and set aside. 

In a large cast iron skillet, heated over a medium flame sear the venison loin with the 2 teaspoons of vegetable oil to a nice crispy brown on all sides.  Set aside.  Pour off the excess oil then place the carrots, shallots & parsnips into the skillet and brown these as well.  Place the skillet of vegetables into the oven for approximately 15 minutes, then add the venison loin back to the skillet and place back in the oven for another 15 to 20 minutes.  Remove the skillet from the oven, place on the stovetop and carefully add the bourbon and 4 ounces of game stock.  Allow the bourbon to cook for about 60 seconds then add the sage & butter and allow this to melt together.  Taste and season with salt & pepper.  Place the roasted vegetables onto a plate and slice and serve the venison loin then top with the pan sauce.

Good Tater Soup

Anywhere from 3 – 4 lbs russet potatoes, peeled and cubed (like when making potato salad)

Add to large boiler and cover with water and boil until soup thickens and potatoes are cooked almost to pieces.

Add salt,pepper, and garlic salt to taste. I usually add about a stick of REAL butter (that may be too much for some people)

Chop up 2 spring onions stems very fine and add to soup. Continue to boil. Add ½ quart of heavy cream (some people use

half and half) you can do half milk and half cream. Turn down to simmer. Cook 1 pound of bacon until crisp. Crumble very fine and add to soup. Then add some grated cheese. I usually add enough cheese to sort of give soup a yellow/orange base. You definitely want to add enough to be able to taste the cheese, but not enough to be overwhelming. You can use mild or sharp ( I use sharp) Also, velveeta cheese added along with some American cheese makes a nice flavor. Sprinkle about ¼ tsp of Cilantro herbs in soup. Then I just add some milk to get the consistency that I want. I like to be able to eat it with a spoon. If you are not careful you will get it so thick you can eat it with a fork.

Here are a couple of real ol recipes for ya. Way back to the War of Northern aggression. Confederates ate alot of these, when they could get it.

PLANTATION SOUP

2 c. beef broth or bouillon
1 carrot, washed and chopped
1 stalk celery, washed and chopped

1 small onion, peeled, washed and chopped
1/4 c. butter or other fat
2 tbs. wheat flour
1 pint milk
1/2 c. cheddar cheese, gratedCombine broth, carrot, celery and onion in pan or kettle over fire. Bring to boiling, put on lid and pull back from fire till it simmers, about 30 minutes if vegetables are fresh, 1 hour if not. When vegetables are tender, remove them and save the broth. In a skillet, melt the butter, then stir in flour, stirring until all is blended and mixture (called a "roux" and pronounced "roo") is bubbling. Take off the fire to slowly add milk, stirring all the while; when all added, put back on fire and bring to boil. Slowly pour strained broth into white sauce, still stirring constantly. Simmer about 20 minutes to let flavors blend, then pour over grated cheese in each bowl. This will serve about four bowls; multiply as needed depending on size of crowd to be fed.
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CONFISCATED CABBAGE SOUP

4 tbs. butter
1 good-sized potato, peeled and chopped
1 medium onion, chopped
4 c. chicken stock or water chicken has been boiled in
1 new cabbage
1/2 c. cream or milk
Salt and pepper, about 1/2 tsp. each
Get pan medium hot and melt butter until foamy. Add onions and potato
and stir around to coat. Cover and cook on low heat for 10 minutes or
so. While that’s cooking, start peeling outer leaves off cabbage. Cut
out thick parts of stems and throw away; chop leaves medium-fine, 1/2
inch wide or so. Keep peeling leaf by leaf and repeat, down till you get
to the ones too small to bother with. Use core to play baseball or
something. Add cabbage to pot and cook just till cabbage is softened,
4-6 minutes. When just about done, add cream. Don’t overcook and don’t
reheat it. Eat it all up or throw it to the pigs!
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Old Hen Soup

4 lb. chicken or parts like backs, wings, feet. Best use for tough old
laying hens, today called “stewing” chickens.
2 onions, skin left on
6-8 whole cloves
3 ribs celery, with leaves
2 carrot3 cloves garlic
1-2 tsp. salt
6-8 peppercorns
1 tbs.. each of other spices if available: rosemary, thyme, basil, sage.
3-4 qt.. water, from a spring rather than pond or river if possible
Wash off chicken parts and throw in pot. Cut onions in half and stick
cloves in it. Put all other ingredients in, including dried herbs; if
using fresh herbs add after 2 hours cooking. Heat to boiling then lower
heat to simmer. Skim off foam that rises. Stir sometimes if you think of it. Cook for 2 1/2
to 3 hours total. Strain out solids and throw away unless very, very
hungry indeed. Eat soup hot or cold.
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CORN STICKS with BACON and maybe PECANS

1 cup wheat flour, sifted
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 cup cornmeal, yellow if possible

(optional: 1/4 c. coarse-ground or broken up pecan pieces)
6-8 slices bacon, fried crisp and broken into small pieces, drained well
1 egg, beaten
1 cup buttermilk
5 tbsp. shortening, bacon grease or lard, melted if hardMix dry ingredients together well and add bacon pieces and nuts if using. In another bowl mix egg, buttermilk and melted fat thoroughly. Make a well in the center of the dry mixture and add the wet stuff all at once, then mix just enough to blend (do not overbeat.) Pour into HOT greased corn-stick pans and bake in hot oven (425 degrees) about 10 or 15 minutes.
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COUNTRY HAM and RED-EYE GRAVY

1 1/2 lb. country ham, cut in slices 1/4 inch thick
1/3 c. bacon drippings or lard

Black pepper to taste
2/3 cup strong black coffee
1 c. beef stock or broth, or waterCut slices around rim of ham to prevent it from curling. Heat bacon drippings till they crackle, then add ham. Sprinkle with pepper if desired, and turn often until both sides are golden brown in spots. Remove ham when done and add flour all at once. Stir with fork to blend into drippings thoroughly, then continue to stir while flour cooks to a light brown, then add coffee all at once. Move to slightly hotter part of fire and stir constantly to scrape up all browned bits of ham from bottom of skillet, about five minutes. Add stock or water and bring to boil, repeating stirring procedure, until gravy is as thick as you like, at least another five minutes. Pour gravy over ham and serve.
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SWEET POTATO BISCUITS

1 cup hot mashed sweet potato (about 1 potato, medium sized)
2 tbsp. butter
1 tsp. baking soda

1 c. buttermilk
1 tbsp. honey
2 c. flour
1 tbsp. baking powder
1 tbsp. packed brown sugarGet oven good and hot (400 degrees). Put mashed-up potato in bowl and stir in butter; set aside. In an other bowl, mix baking soda and buttermilk, then stir in honey. In the biggest bowl mix the flour, baking powder and brown sugar. To this add the potato and mix with your fingers until it resembles loose meal. Add buttermilk mixture a little at a time, stirring to blend after each addition. Dump dough onto floured table and squish it down with your hands, fold it over and squish again, 4 or 5 times. Dough will be sticky! Spread more flour and roll out to about 1/2 or 3/4 inches thick, and cut in circles with a cup or knife if no clean cup is handy. After all possible circles have been cut, wad dough up in a ball, roll it out again, and cut more circles. When done, put on cookie sheet and bake until golden, about 15 minutes. If no cookie sheet is handy a cast-iron skillet can be used, but won't make very many at once!

 

New Tater Wedges

 Take about 10 new red TATERS and cut into wedges, toss em around in some ranch dressing (no fat free), put them taters in large baking dish and bake at 350 until they is tender. (40 minutes??), top with shredded cheddar cheese and bake until cheese is melted. HITS good. To kick em up a might add a little Tony C's!

 Mouth-Watering Crappie

12 Crappie fillets, 2 cups cornmeal, 1/4 teaspoon garlic power, 1 teaspoon paprika, 1/4 teaspoon salt, 1/2 teaspoon pepper, and 1/4/cup milk.

Mix all dry ingredients together in a bowl. Roll fillets in cornmeal mixture, dip in milk and then coat again in cornmeal mix. Heat oil in skillet and fry until golden brown.

RED LOBSTER'S CHEDDAR BISCUIT RECIPE
 
2   c            Bisquick
      1/2   c    Shredded sharp cheddar

    2/3   c            Milk
      1/4   c            Melted butter
      1/4   ts           Garlic powder
 
   Mix Bisquick, cheddar and milk into soft dough. Beat
   with a wooden spoon for about 30 seconds. Spoon on to
   greased cookie sheet. Smooth down tops. (Bisquick
   forms sharp hard points otherwise) Bake for 8 to
        10    min at 450 degrees.
  
   While baking, melt butter in pan and stir in garlic
   powder. Take bisquits from oven when done and brush
   butter on tops and serve hot.
  
  

Hearty Black-Eyed Peas ( 10 on a 10 scale)

1 16 oz Pkg of Black-Eyed Peas

1 medium Onion Chopped

1/2 Teaspoon Pepper

3/4 Teaspoon Salt

1 pound ham steak cut into 1/2 inch cubes.

4 whole Jalapeno Peppers Seeded and chopped.

Soak peas over night, mix all ingredients and bring to a boil, cover, reduce heat and simmer until peas are tender. ( 2-3 hours) If you let  them stand after cooking they get better. Serve with cornbread, collard greens, and tater salad.

Venison Sausage Skillet Casserole by Leroy

1 pound ground venison sausage
5-7 chopped green onions
2 chopped celery stalks
3 cloves garlic, minced
1 6oz pack long grain and wild rice mix
1 2.1oz chicken noodle soup mix
1&1/2 cup shredded cheddar cheese
2&1/2 cups water
hot sauce

Cook wild rice mix by directions on package
Cook sausage, green onions, celery and garlic in
a 10" cast iron skillet, stirring until sausage
crumbles. Drain and return to skillet. Stir in
rice, soup mix, and water bring to boil, reduce heat
and simmer uncovered for 15 min. Add salt, pepper
and hot sauce Remove from heat, top with cheese and
let rest for five minutes before serving 8 people
at home or 5 at the deer camp.(try adding veggies)

Sheppard's Pie

9" Deep Dish, 1 1/2 lb Venison, 1 pkg. Lipton onion and mushroom soup mix, 1/2 cup ketchup, 1 cup cheddar cheese (shredded), 6 large taters, 1/2 cup water, and milk or margarine for the taters.

Peel and quarter taters and boil in salted water for mashed taters, pre-heat oven and brown pie crust according to pkg. instructions. In skillet brown venison. Add Lipton soup mix, water, and ketchup to venison. Let this simmer for 15 minutes. Mash taters. Place venison mixture in pie crust. Spoon mashed taters on top and sprinkle with cheese. Place pie dish in oven and bake at 350 degrees for 20 minutes.

Mustard-Broiled Crappie Fillets

(Dis is gooder than it sounds) 

20 crappie fillets

2/3 cup mayonnaise

1 egg yolk

3 tablespoons mustard

2 tablespoons parmesan cheese

salt, pepper, and parsley

Stir up the mustard, mayo, and egg yolk. Throw them fish in a baking pan(I spray with Pam with garlic), salt and pepper for your taste, spread mayo-mustard mixture over fish and sprinkle with parmesan cheese. Broil about 4-6 inches from heat for about 6-8 minutes or until fish flakes. Sprinkle with parsley and serve.                                                           

Cajun Red Beans and Rice by Mrs. Johnny Pearce

1 lb Smoked beef sausage cut in ½” slices

3 cans light red kidney beans

3 cups chopped white onions

1 cup chopped green onions

1 cup chopped parsley

1 cup chopped bell pepper

2 cloves garlic, crushed

1 tablespoon salt

1 teaspoon red pepper

1 teaspoon black pepper

2 dashes Tabasco

1 tablespoon Worcestershire sauce

2 four ounce cans tomato sauce

¼ teaspoon oregano

¼ teaspoon thyme

Cook vegetables, seasonings, and tomato sauce. Add sausage. Let simmer for several hours or more stirring occasionally. Serve over rice

DanBo's Hand Rubbed Baked Taters

Wash up them baking taters real good! Take a fork and bust lots of holes in the skin. Take out a hand full of butter and rub it into them taters until they is soaked. Put them in your favorite baking dish and coat them all over with garlic salt. COAT means heavy all over! Cook them for about an hour in the oven at 350 degrees or microwave for about twelve minutes. DON'T USE FOIL and don't wrap them up. You will eat them skin and all. The skin is the best when cooked like this. You won't need salt, but add a little butter and sour cream and pepper to taste.

I am putting my all time best wild game and fish recipes in a ring binder cookbook. If you would like one email me! It will be a gooden!!!!!!  

Leroy's Lip Lickin Bean Soup

5 Cups dried beans (assorted), 1 Bunch of green onions, 1 Medium Onion, 3 cloves garlic (Minced),1 Bell Pepper, 1 Jalapeno Pepper, 2 slices of center cut ham, and 1 oz Worcestershire sauce.

Wash beans and soak overnight. Recover with water and bring to a boil. Chop onions and peppers, dice the ham, and add all ingredients to beans and simmer 3 to 4 hours. Add water or stock as needed. Add hot sauce, salt , and pepper to taste. Serves as many as it takes to eat the whole pot.                Invented Dennis (Leroy) Snider.