Outdoor Board Cookbook - Page 8 - TigerDroppings.com

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LSUintheNW
Northwestern Fan
Here and there
Member since Aug 2009
22573 posts

re: Outdoor Board Cookbook


Turtle cake in the Dutch Oven

I added cream cheese frosting. Recipe calls for none. Better with the frosting






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LSUTygerFan
LSU Fan
Team Boxtard
Member since Jun 2008
25252 posts

re: Outdoor Board Cookbook


quote:

so you're gonna post up when a PDF book when youre done with this right?


I finally remembered to get pics of these.

Shrimp seasoned with tony's inside of a hollowed out banana pepper then wrapped with bacon.













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jp90
LSU Fan
Member since Oct 2009
1116 posts

re: Outdoor Board Cookbook


If anyone on here owns the Oak Alley plantation cookbook, i highly recommend cooking the shrimp creole, made one sunday and came out awesome ( of course spice it up a bit as they dont call for enough)





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jp90
LSU Fan
Member since Oct 2009
1116 posts

re: Outdoor Board Cookbook


quote:

Shrimp seasoned with tony's inside of a hollowed out banana pepper then wrapped with bacon.






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CootKilla
LSU Fan
In a beer can/All dog's nightmares
Member since Jul 2007
3651 posts

re: Outdoor Board Cookbook


Hungry Meets Healthy

Maybe we can christina in here to tell us if our recipes are healthy.

Hungry Meets Healthy







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LSUTygerFan
LSU Fan
Team Boxtard
Member since Jun 2008
25252 posts

re: Outdoor Board Cookbook


Pretty sure the wrapping in bacon takes the "healthy" out of the stuff i posted.





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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21500 posts

re: Outdoor Board Cookbook


With all of the frequent garden threads, and with a fully happy belly I thought this would be a good one to post. Very simple and fast but very tasty and healthy. It is also a great way to use those squash that got a little to large or tough before picking.

Summer Squash soup

3-4 crooked neck yellow squash
1 medium white onion
1 Tbsp butter
salt
coarse ground pepper


Cut the squash and onion in to 1 inch cubes and steam for 10-15 min until soft. Place butter in the bottom of the blender and then pour the steamed veggies over that. Blend until creamy smooth. Add salt and pepper to taste.

Additionally you can garnish with finely diced roma tomatoes, fresh thyme, or bacon crumbles.






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Tiger55
LSU Fan
Gretna, LA
Member since Aug 2004
1134 posts

re: Outdoor Board Cookbook


Very simple but great dish. I don’t measure anything, so I’ll just ballpark the proportions.

3-5lbs onions
1-2 lb shrimp
Salt, pepper, red pepper to taste
Corn starch

Cut up a bag of onions fairly fine. Cook them down in a little oil, don’t brown them, just cook them until they start to caramelize. Add in peeled shrimp, seasoning and a little water. Cook down until water is mostly gone. Add a little corn starch (mixed with water) if you find it not thick enough. Serve over rice.






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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21500 posts

re: Outdoor Board Cookbook


Pan seared almond crunch bass fillets:

Preprepare the almond cruch topping:
30-40 whole alomnds, 4 or 5 ritz crackers, and 2 dashes of ground nutmeg in a food processor and grind until medium fine.


Rinse two bass fillets in water and pat dry
In a large non stick skillet pour enough extrra virgin olive oil to just cover the bottom of the pan.
Place the fillets in pan coating both sides in the oil.
Turn oil on medium heat and after the edges of the fillets turn white flip them over.
Now only season the up side of the fillets.
Lightly season with Tony's or orther season salt.
then coat the top with the crunch topping. Allow the fillets to fully cook (5-7 min) while using a spoon to lightly drizzle the oil over the topping until evenly moist and adherent to the fillets.


Serve wtih a fresh garden salad, steamed veggies, white wine or a crisp light beer.







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TIGER2
LSU Fan
Mandeville.La
Member since Jan 2006
8605 posts

re: Outdoor Board Cookbook


So glad this thread is still up,I like to come back and look at it every now and then!





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CaptainsWafer
USA Fan
Bone it like you own it.
Member since Feb 2006
39491 posts

re: Outdoor Board Cookbook


Didnt see that coming; I almost did it myself actually.





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TIGER2
LSU Fan
Mandeville.La
Member since Jan 2006
8605 posts

re: Outdoor Board Cookbook


Just screwing around!





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KosmoCramer
Ohio State Fan
Member since Dec 2007
43736 posts

re: Outdoor Board Cookbook


I love this thread, I'm so glad it's still stickied. So convenient.





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Teen Wolf
Oregon State Fan
Dade to Pahokee
Member since Jan 2007
1188 posts

re: Outdoor Board Cookbook


Deer Sausage from Vines in Centerville Mississippi, barbecued and put on buttered Rouses poboy bread with grilled onions. No condiments needed. I could sell these for $5 a half.

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But they will last me five meals since I already consumed the tester.

Use low cal butter and venison and this isn't as unhealthy as it looks.



This post was edited on 7/8 at 1:45 pm


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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12831 posts

re: Outdoor Board Cookbook


that looks freaking delicious. I need to go run a few miles after re-reading this thread.





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Bleeding purple
TCU Fan
Athens, Texas
Member since Sep 2007
21500 posts

re: Outdoor Board Cookbook


Grilled Stuffed Venison Backstrap (could work with butterflied pork loin too)

1 cup Baby Bell Mushrooms
1 tsp Minced Garlic in Olive Oil
2-3 sprigs of fresh Thyme
4-6 Venison Backstrap Steaks about 1.5 inches thick
Smokehouse Pepper
Sea Salt
3-4 strips of cooked bacon
1 Tbsp butter
Red Wine
Dried Diced Onions


Finely dice the mushrooms, bacon, and thyme and the garlic and butter and sauté in a small pan
Butterfly the steaks and tenderize
Lightly season the inside of the steaks with Smokehouse Pepper and the Sea Salt
Place about a teaspoon of the stuffing on one half of the open steaks and then sandwich them closed
Grill them for about 5 min on each side.

Add 1 tsp of minced dry onion and a few coarsely chopped mushrooms to the remaining stuffing and about ¼ cup of red wine. Cook it down until the mushrooms are done on medium heat.

Serve the stuffed steaks with a teaspoon or two of the wine reduction on top of each.
I like them with grilled veggies also.









This post was edited on 3/12 at 8:58 pm


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Spankum
LSU Fan
Miss-sippi
Member since Jan 2007
31391 posts

re: Outdoor Board Cookbook


damn, there is some good looking shite in this thread...





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BarDTiger81
LSU Fan
nurfeast lowsyana
Member since Jul 2011
15639 posts

re: Outdoor Board Cookbook


This literally made my mouth water! I do something similiar with cream cheese jalapenos and shrimp or crawfish but this looks badass!





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TigerDeacon
Wake Forest Fan
West Monroe, LA
Member since Sep 2003
24271 posts

re: Outdoor Board Cookbook


quote:

Deer Sausage from Vines in Centerville Mississippi, barbecued and put on buttered Rouses poboy bread with grilled onions.


While that looks Outfrickingstanding, I think I would prefer it if it was good old fatty pork sausage.






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Boats n Hose
LSU Fan
NOLA
Member since Apr 2011
34494 posts

re: Outdoor Board Cookbook


I'm doing something similar tonight





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