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  #31  
Old 10-29-2016, 07:44 PM
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Just made gumbo to take with me hunting going to freeze it.
2lbs smoked deer sausage
Cup of shrimp
Cup of crab lump meat
Two green pepper
Two onions
Oakra 1 cup
One large tomato
4 cloves garlic
2 Bay leaves
2 table spoons creole spice
2tablespoons hot sauce
4 cups chicken broth
Worcestershire sauce 2 teaspoons
Sprig of fresh time
1 cup oil
1 cup flour

Dice vegetables

Make a roux oil and flour till dark brown
Add onioncook tillike soft
Add sausage
Add vegetables cook 15mins stirring
Add stock
Add spices
Add shrimp
Add crab
Simmer
Pour gumbo over cooked rice
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  #32  
Old 10-30-2016, 01:40 PM
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Quote:
Originally Posted by recce43 View Post
Just made gumbo to take with me hunting going to freeze it.
2lbs smoked deer sausage
Cup of shrimp
Cup of crab lump meat
Two green pepper
Two onions
Oakra 1 cup
One large tomato
4 cloves garlic
2 Bay leaves
2 table spoons creole spice
2tablespoons hot sauce
4 cups chicken broth
Worcestershire sauce 2 teaspoons
Sprig of fresh time
1 cup oil
1 cup flour

Dice vegetables

Make a roux oil and flour till dark brown
Add onioncook tillike soft
Add sausage
Add vegetables cook 15mins stirring
Add stock
Add spices
Add shrimp
Add crab
Simmer
Pour gumbo over cooked rice
Does sound yummy
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  #33  
Old 10-31-2016, 12:05 PM
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Smoked Venison Tenderloin:
Brine tenderloin for 48hrs (brine 4 cups water 1/4 cup kosher salt)
Rub with olive oil and then put on a coating of desired steak spice/rub.
Smoke 1.5hrs @ high with 20mins apple smoke.
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  #34  
Old 11-14-2016, 05:41 PM
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I made a kobacha squash soup on the weekend. Was ok however I liked the butternut squash better.

Also made a spaghetti squash yesterday. Kinda bland. Heard you can cook it with a tomato based sauce and cheese. May need to try that.
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  #35  
Old 11-14-2016, 05:50 PM
Deo101 Deo101 is offline
 
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Simple steak recipe we did with moose sirloin tip the other day, from memory.

Sear steaks in olive oil.
Braise in Marsala wine after searing.
Season with some salt and fresh cracked pepper.

Was very simple and delicious. Young moose helped also.
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  #36  
Old 02-25-2017, 07:54 AM
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Mexican Red Lentil Soup is simmering and filling the house with Cumin and Garlic aromas.

Been up since 2am so I have been a busy beaver-Lentil soup-Cinnamon Buns-Chicken Paillardes and Oatmeal Raisin Bran Cookies all on the go

For 8 servings-Can be halved or doubled

400g Red or Green Lentils
1 cup Large Onion
Red and Green Pepper mix 2 cans or 2 red/2 green Peppers-Roasted/skins/seeds removed
4 Carrots
2 Celery stalks
2 Jalapeno peppers
4 large Garlic cloves
8 cups chicken or veg Broth
1 Tbsp Chili Powder
2 tsp Ground Cumin
1 tsp dried Oregano
1/2 - 1 tsp salt
2 tsp ground black pepper
Dice onion, peppers, carrots and celery.
Mince garlic and Jalapenos
Stir fry veg in 1 Tbsp Olive oil til soft
stir in lentils, broth, herbs, spices and seasonings
Bring to boil stirring often.Lower heat, cover and simmer til lentils are tender.

Taste and adjust S and P if required
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Last edited by omega50; 02-25-2017 at 08:14 AM.
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  #37  
Old 02-25-2017, 09:49 AM
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I scrambled some eggs this morning. I was trying to fry them. The extent of my cooking skills.
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  #38  
Old 02-25-2017, 11:39 AM
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Quote:
Originally Posted by omega50 View Post
Mexican Red Lentil Soup is simmering and filling the house with Cumin and Garlic aromas.

Been up since 2am so I have been a busy beaver-Lentil soup-Cinnamon Buns-Chicken Paillardes and Oatmeal Raisin Bran Cookies all on the go

For 8 servings-Can be halved or doubled

400g Red or Green Lentils
1 cup Large Onion
Red and Green Pepper mix 2 cans or 2 red/2 green Peppers-Roasted/skins/seeds removed
4 Carrots
2 Celery stalks
2 Jalapeno peppers
4 large Garlic cloves
8 cups chicken or veg Broth
1 Tbsp Chili Powder
2 tsp Ground Cumin
1 tsp dried Oregano
1/2 - 1 tsp salt
2 tsp ground black pepper
Dice onion, peppers, carrots and celery.
Mince garlic and Jalapenos
Stir fry veg in 1 Tbsp Olive oil til soft
stir in lentils, broth, herbs, spices and seasonings
Bring to boil stirring often.Lower heat, cover and simmer til lentils are tender.

Taste and adjust S and P if required
Might try this but think I'll substitute beaver for chicken. Kidding aside, sounds good but will add meat...chicken, I think.
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  #39  
Old 12-02-2017, 12:54 PM
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Having a bake sale at work Monday to raise money for the food bank.

Found this to be a good chocolate chip cookie recipe.

https://cafedelites.com/easy-soft-ch...-chip-cookies/
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  #40  
Old 12-02-2017, 04:51 PM
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I recently discovered Kent Rollins. If you ever wanted to cook with cast iron he is the man to watch.
https://kentrollins.com/

He is a cowboy cook (chuck wagon cook) with some great cast iron recipes. I particularly like his "cowboy baked beans".
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  #41  
Old 02-17-2018, 04:40 PM
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Default Cuban black bean soup

This recipe reminds me of evening dinners in Cuba after a long day of casting to bonefish.

https://www.thekitchn.com/recipe-cub...ean-soup-98048
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  #42  
Old 02-17-2018, 08:09 PM
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Default Corn chowder

In a crockpot, combine diced potatoes, 1 can creamed Corn, 1 can cream mushroom soup, 1 cup of milk, 1/2 cup chopped celery, 1 chopped bell pepper, 2 stalks chopped basil.
In a skillet, combine 1 pack chopped bacon, 1 chopped large white onion, 2 cloves minced garlic, 1/2 teaspoon minced ginger, 1 teaspoon chicken soup base, fry until golden brown and caramelized, add the whole mess to the crockpot, season to taste, stir it well and let it simmer until potatoes are soft, then stir in a dash of parsley, simmer another 15 minutes or so, and enjoy!
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  #43  
Old 02-18-2018, 11:32 AM
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Quote:
Originally Posted by Sundancefisher View Post
This recipe reminds me of evening dinners in Cuba after a long day of casting to bonefish.

https://www.thekitchn.com/recipe-cub...ean-soup-98048
All ingredients combined.

5 hours of simmering and it will be ready.
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It is not the most intellectual of the species that survives; it is not the strongest that survives; but the species that survives is the one that is able best to adapt and adjust to the changing environment in which it finds itself. Charles Darwin
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  #44  
Old 02-18-2018, 04:50 PM
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Quote:
Originally Posted by KegRiver View Post
I do a fair bit of cooking and Batwoman claims I'm a good cook.

I wonder though, she could be trying to get out of some work.

My cooking is as simple as it gets. I seldom use recipes. No need when you stick to the basics.

Mac N cheese = Macaroni. Add some water and a pinch of salt, cook.
Mix in grated cheese a spoon full of butter, some salt and pepper and serve.

Hot cakes. Put flour in bowl, add one tablespoon of baking powder for each cup of flour. Add a pinch of salt.
Mix one egg for each cup of flour, add a cup of milk, blend with flour mix and fry. Add syrup and enjoy.

Cookies. Make hot cake dough, add raisins and enough four to stiffen mix. cook on cookie sheet. EAT EAT EAT.

Fish, sprinkle with salt and pepper and fry. Eat

Pork chops, sprinkle with salt and pepper, fry, Eat

Steak, sprinkle with salt and pepper, fry, Eat.

Potatoes, peal, boil, sprinkle with salt and pepper, Eat

I've got more recipes if anyone wants them.
Lol I'm wondering who does the dishes.
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If people concentrated on the really important things in life,there would be a shortage of fishing poles.Doug larson. Theres a fine line between fishing and just standing on the shore like an idiot. Steven Wright.
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  #45  
Old 02-18-2018, 05:10 PM
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Quote:
Originally Posted by recce43 View Post
looking for president made frozen meal ideas for deer camp
Lol PC pork bites ready in 15 minutes
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If people concentrated on the really important things in life,there would be a shortage of fishing poles.Doug larson. Theres a fine line between fishing and just standing on the shore like an idiot. Steven Wright.
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  #46  
Old 02-18-2018, 05:38 PM
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It's been awhile but if you like roast beef cooked on an open fire ,just wrap the roast in a couple of layers of tin foil add onions, salt pepper whatever, and throw it right into the coals ,move it now and then ready to eat in1and 1/2 hours.
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If people concentrated on the really important things in life,there would be a shortage of fishing poles.Doug larson. Theres a fine line between fishing and just standing on the shore like an idiot. Steven Wright.
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  #47  
Old 02-18-2018, 08:22 PM
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Quote:
Originally Posted by Sundancefisher View Post
Having a bake sale at work Monday to raise money for the food bank.

Found this to be a good chocolate chip cookie recipe.

https://cafedelites.com/easy-soft-ch...-chip-cookies/
Annoying website, but when I finally got to the recipe, I tried it out and was very impressed! I used Maple syrup instead of Golden syrup for a distinctly Canadian chocolate-chip cookie. This is my new go-to cookie recipe - Thx SDF !
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  #48  
Old 02-18-2018, 08:51 PM
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I make mini-Beef Wellingtons that are first rate as a dinner entree with wild mushroom gravy, or packed cold with some Arbys horsey sauce packets for a hunting/fishing lunch.

Essentially, it's good beef cut into bars about the size of a snickers, and quickly seared on all sides on high in a little olive oil in a pan, left very rare in the centre, and then immediately placed in the freezer to cool. In a small frying pan, fry about 300 grams of minced mushrooms (I like reconstituting the dried wild mushrooms from Costco) until the moisture is gone. Set aside. Then fry 1 minced small onion until translucent in the same fry pan - add in some minced garlic. Set aside.Then mix 1/4 cup of water with 1/2 pocket of onion soup mix in the same frying pan and lightly boil for a few minutes. Add back the mushrooms, onions and spices - rosemary / thyme dash of Montreal Steak Spice, and simmer to reduce to a thick paste.

Lay out 8 pieces of Prosuitto ham slices on a plate, and cover each with your mushroom/onion paste. Take out your chilled beef bars and roll tightly in the paste covered Proscuitto - like rolling them tightly in a blanket. Set aside in fridge.

Preheat oven to 350F

I use Tenderflake Puff Pasty sheets - available in any grocery store frozen food section. They only take about 20 minutes to defrost after taking them out of the freezer.
Lay out 1 sheet of Tenderflake Puff Pastry on floured surface. Cut into 4 equal squares. Roll out each square to a size that you'll use to wrap the beef bars - like an egg roll. Now take each Prosuitto wrapped beef bar, place in centre of a square and wrap like an egg roll - using egg wash to seal overlapping pastry. Using a very sharp blade, cut a couple if diagonal slices through the pastry at the top to allow steam to escape. You should end up with eight, big egg roll like pastries.
Egg wash tops, place on baking sheet ( I put parchment paper underneath), and pop into oven for 20 minutes, then raise temp to 390 for 5 - 10 minutes until pastry is golden brown, and juices are starting to sizzle out.

Serve hot, one per customer, with a nice gravy if desired. Or cool in fridge, then cut diagonally with a very sharp knife trying not to crumble the flaky pastry, and take as a cold lunch with a side of Dijon mustard or Arby horsey sauce.

You can also freeze them prior to baking, and bake from frozen at a later date.

My signature dish!
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  #49  
Old 02-18-2018, 11:13 PM
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Quote:
Originally Posted by thumper View Post
Annoying website, but when I finally got to the recipe, I tried it out and was very impressed! I used Maple syrup instead of Golden syrup for a distinctly Canadian chocolate-chip cookie. This is my new go-to cookie recipe - Thx SDF !
No prob. It is my fav also now.

They sold very well at the bake sale and made good money for the food bank.
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