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  1. #1
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    Default recipe thread


    i noticed that on the mississippi ot board, they have a recipe thread. it has a ton of cool stuff on it. figured if them boys from east of the river can have one, why not us?? so here it is. i figured with it being the holidays, this might come in handy with a few folks. yall post at will and lets see if we can get this thread off the ground.

    doc
    Any man can be a father, but it takes a real man to be a DAD!!

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    i will start the ball rolling. here is the recipe for the bacon wrapped butt bites that ontheline brought to the gathering. man, they were good.

    im gonna make these twice over the holidays. i will post some pics and let yall know how they turn out.

    doc

    Ingredients
    1 Boston butt cut into 1 inch cubes
    1 pack of thick cut bacon
    1 cup Basic Rub (Pork Recipe)
    your favorite BBQ Sauce
    Toothpicks
    Cut Bacon Slices in half, then take a and wrap around the Bston Butt cubes and toothpick them to keep the Bacon wrapped around tightly. Place on grill, turning often until just before done. take them off the grill, dip in BBQ sauce and put back on the grill to finish. These suckers go FAST at parties and are easy to make
    Any man can be a father, but it takes a real man to be a DAD!!

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    heres the basic rub recipe. gonna use this over the next few weeks. will post and give opinion.

    doc

    Basic Rub
    ˝ cup paprika
    ˝ cup kosier salt
    1/8 cup garlic powder
    3 tablespoons black pepper
    1 tablespoons white pepper
    2 tablespoons Cumin
    1 ˝ tablespoons chili powder
    1/8 cup onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    this works for beef, on pork I add 1 cup dark brown sugar
    Any man can be a father, but it takes a real man to be a DAD!!

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    Thanks for starting this, Doc! I've been wanting that butt-bites recipe! I'm gonna make it, too!

    Here's my fish breading that I used on the crappie at the D-bone gathering. Some folks asked me for it:

    Set up 3 dishes/bowls for the process.

    1st bowl -- flour
    2nd bowl -- beaten eggs and milk (or beer). We didn't have any milk at the D-bone gathering so I used beer.
    3rd bowl -- breading recipe below:

    1 box corn flake crumbs (look in the stuffing aisle in the grocery store)
    1 bag/box Panko style Japanese bread crumbs -- either in the baking/breading aisle or oriental foods aisle
    garlic salt and cayenne pepper to taste

    rinse the crappie fillets and drain/pat dry. dust in flour, shaking off excess. Then dip in the beaten egg mixture, then coat in the corn flake crumb mixture. I like to do all the fish ahead of time, and then fry in 350 degree oil. Too hot makes the crust burn before the fish is done, so keep the temperature down!

    I got this recipe from a walleye guide on Lake of the Woods, Ontario about 30 years ago. It works on speckled trout, halibut, flounder, seabass, snapper, Alaska Rockfish, bass, catfish fillets, grouper, snook, walleye, crappie, and any white meat fish out there. keep the fillets thin, and enjoy the crunch!
    All fishing, all the time!

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    Redfish Salad
    The following is found in my book "Redfish". So are a few others, so don't feel that since you have this one, you don't need the others. Buy the book and cook!

    Ingredients

    Two 5 to 6-pound reds.
    1 gallon water
    2 tbsp Zataran's liquid crab boil
    Two tbsp salt
    One pair of pantyhose
    4 Shallots finely chopped
    2 to 3 dollops of mayonaise
    Lettuce for a bed and quartered tomatoes to garnish.

    Procedure

    Fillet and skin the redfish. Remove all red meat and cut the fillets into roughly two-inch cubes. Place cubes into the foot of the pantyhose (Or "ankle hose" if you prefer). Do not pack them too tightly. Tie off any slack and trim excess hose.
    Put water, crab boil, and salt into a soup pot. Bring to boil, add hose-full of chunks, bring back to boil, and continue for 35 minutes or so. Remove and drain - do not soak!
    Dump chunks into large salad bowl (Discard hose!). Bust up the chunks and blend in the mayonaise and chopped shallots (Green onions). Let cool and either serve on bed of lettuce with tomato quarters on the side or as a party dip with some good crackers, white wine, or plenty of Bud Light
    It is GOOD stuff!!!

  6. #6
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    pete, i don't know how to categorize this thread. and if we truly want to categorize it, we may need to just have different threads. but taht would kinda defeat the purpose. the miss board just has all theirs under a recipe thread. i had to search for the butt bites one, but it only took less than a minute to find it. i think they have 4 pages of recipes. maybe johnny will jump in here and give us his two cents.

    doc
    Any man can be a father, but it takes a real man to be a DAD!!

  7. #7
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    Mark, I like the ideal of the recipe thread... stick it and let it ride.. others will probably add too it.
    You can't fish with a hung line!

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    Teal Fricasse

    Ingredients

    8 teal (Or 6 grey ducks)
    1/2 cup flour; 1/2 cup corn oil or peanut oil
    1 large yellow onion finely chopped
    1 tbsp minced garlic
    1/2 + tbsp black pepper
    1/2 + tbsp onion salt
    1 tbsp parsley
    3 shallots finely chopped
    2 cups water

    Procedure

    Skin and fillet the ducks' breasts. Separate the legs and thighs - and the first joint of the wings if feasible - from the body.
    Make a dark roux on medium heat. Saute the onion and garlic, then add and brown the teal fillets, legs and thighs, and wing pieces.
    Add 1 1/2 cups of water, pepper, and salt, and simmer covered for one hour, stirring frequently to prevent meat from sticking to pot.
    Add green onion and parsley and simmer covered for another hour or until the meat is tender, stirring frequently. At that point, add the remaining water if the gravy is too thick, but don't make it too thin!
    Serve over rice with a big scoop of Mayhaw jelly on the side and a glass of chilled Malbec or Shiraz to compliment it.
    (Hey Freebird, try that with those grey ducks!)
    Pete
    Likes Skippa Chippa LIKED above post

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    Sweet Potato Pie

    1 deep dish pie shell
    1 cup of baked sweet potato
    1 cup of sugar
    1 teaspoon ground cinnamon
    1/4 cup maple flavored pancake syrup
    pinch of salt
    1 teaspoon vanillia
    1/2 teaspoon dark rum
    3 eggs
    1 small can evaporated milk
    1/2 stick melted butter

    Bake enough sweet potatoes in the microwave to cet one cup. Blend potato,sugar,syrup, rum,vaillia,salt,cinnamon.
    Once you have that mixed, then add the eggs, evaporated milk and finally butter. Mix well then pour into a deep dish pie shell.
    Bake for 18 minutes in a 350 degree preheated oven the turn oven down to 325 and bake fo 30 minutes until done. You know that the pie is done when you can lightly shake the oven rack and the pie does not ripple across the top.

  10. #10
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    We'll give it a shot, Pete! Thanks!
    All fishing, all the time!

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