Outdoor Board Cookbook - Page 9 - TigerDroppings.com

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bama_rules
Alabama Fan
Tide Country / Everywhere
Member since Nov 2004
348 posts

re: Outdoor Board Cookbook



quote:

I am ready for the fish recipes, I dont have any venison


I quit hunting too

Trout Almondine:
Simply put, quick, easy, hardly any clean-up and amazingly good.

I don't measure anything so you just kinda have to "wing it" and it isn't like a bomb or anything so close is 'perfect'.

white fish (I use whatever I can find but have preferences. Sheepshead is probably the best , then go down from there, rat reds, etc until you get down to the lowly speckled trout. " any of it will work I just prefer something that will hold together a bit and isn't too fishy.

fish fillets (battered as is you're going to deep fry them)
almonds (I buy the seasoned package, parmesan)
heavy cream (the bacon of the dairy product)
butter (preferred is one without salt added)
one or two lemons
maybe a little parsley (not required)

in a large saute' pan heated to medium add a couple tbsp's of butter
once melted add your fillets then cook until golden brown, turning once... Once fillets are done I typically place them on a cookie sheet and place them in a warmed oven while the remaining fillets and sauce are cooking.
once all fillets are done and in the oven you want to add another tbsp of butter and saute' your alomonds (the whole pack) until they are brown but not burned. Once almonds are cooked pour in some heavy cream (eyeball it)then add a couple shots of lemon juice and simmer just a short bit as it will change color to a clear if you cook it too long. Still good either way though. Once sauce is done remove fish from the oven and put a heaping spoon full on each plated fillet then consume. Place a few lemon wedges on a side dish as they may be needed/wanted.

I usually make pasta alfredo and french bread as a side. For extra kick, add a few jumbo shrimp to the alfredo. So easy a caveman can do it and it is simply awesome. Make this for your honey or even company and they will think you worked your butt off. Easy to make, about 20 minutes (tops) and clean-up is a breeze. I cook mine outside on the outdoor cooker.

this is the best fish you'll ever eat aside from seared tuna







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ChoupiqueSacalait
LSU Fan
Member since May 2007
4012 posts

re: Outdoor Board Cookbook


I was looking for something different to do with some mallards I had in the freezer. Decided to smoke them. Had never attempted this before.

Quartered them with a meat cleaver, laid the pieces meat-side down in a big mixing bowl. Poured a bottle of Allegro spicy marinade over them, covered with cellaphane, and refrigerated overnight.

Next morning at 9 am made a small pile of coals in the Weber. Put the ducks in aluminum baking pans with a quartered onion and covered loosely with scrunched up aluminum foil.

Put them on the Weber as far away as I could from the coal pile. Closed vents almost completely...only open enough not to smother the coals. At 30 or 45 minute intervals I'd feed the coal pile with a couple handfuls of pecan wood from branches that I had cut into 4"-6" chunks.

Took them off at 4:30 that afternoon. Not fall-off-the-bone tender, but definitely not tough or dry. Super smoky. Ate them with mashed potatoes and brown mushroom gravy.

Not bad for a spur-of-the-moment experiment.







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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27411 posts

re: Outdoor Board Cookbook


I've had the choupique and it's good. Also I was sitting at the bar at Luke and ordered an appetizer. Savory bread pudding with choupique roe on top and a soft boiled egg.

If it's good enough to cook in a top notch restaurant it's good enough for the camp.

Good post.






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RogerTheShrubber
LSU Fan
Juneau, AK
Member since Jan 2009
89580 posts
 Online 

re: Outdoor Board Cookbook


Halibut filets
1 cup crushed Macadamia nuts (or almonds)
1 cup bread crumbs
2 Eggs
1 Tbsp. Water (mixed with eggs)
Flour for dredging
Salt
Parmesan cheese

Put nuts and bread crumbs in processor and create course mixutre. Mix H2O and eggs, dredge filets through flour then eggs, then nuts and bread crumbs. Lightly cook in oil on both sides til golden brown on outside. Top with parmesan and finish cooking in oven.






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hardhead
LSU Fan
stinky bayou
Member since Jun 2009
4164 posts

re: Outdoor Board Cookbook


Made some teal quesedillas last night they were awesome and my 3 1/2 year old ate the shite out of them.

Was really quick ands easy

4 teal breast cut into 1/2 inch cubes
marinated them for 15 mins in chili powder and chili oil.

brown 1/2 onion ans 1 jalapeno cut into thin semi circles

Add teal in onion and peppers and stir fry until desired temp (i like med rare)

put on tortilla and add shreded chese, green onion and tomato and cover with another tortilla
place in dry skillet and toast both sides.

remove from pan quarter and eat.






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Vol Fan in the Bayou
Tennessee Fan
Member since Nov 2009
4155 posts

re: Outdoor Board Cookbook


I did this last night and they came out incredible.

Ingredients.

Duck Breasts
Butter
Brown Sugar
Garlic Powder
Bacon
Jalapeno

Melt the butter. Mix in garlic powder and brown sugar till it is nice and thick.

Put a slice of Jalapeno on each duck breast and wrap with bacon.

Pour paste over duck breasts.

Grill on low-med heat.

Be prepared to have your tongue slap your brain because it tastes so good!






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nerd guy
LSU Fan
Dallas
Member since Dec 2008
3773 posts

re: Outdoor Board Cookbook


I love smoking ducks and geese. One of my favorite ways of cooking! Going to try this recipe next.


This post was edited on 12/31 at 10:18 pm


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SaturdayNightFever
LSU Fan
Sulphur
Member since Aug 2009
22 posts

re: Outdoor Board Cookbook


For those of you who enjoy really great stews, you should try this "Seafood Stew Recipe" that we have been cooking for years. It is sure to impress even the most finicky of eaters and it is absolutely delicious. We have substitued everything from catfish to alligator for this recipe so feel free to add ingredients that you know you and your guests would enjoy.

Name: Seafood Stew
Ingredients:
2 lb of medium shrimp
1 pint of lump crab meat
10-15 large scallops
1 pint of shucked oysters in its own liquor
Two medium yellow onions
1 bunch of green onions
1 medium green, yellow, red, or orange bell pepper
2 stalks of celery
1 bay leaf
1 bunch of parsley (1/2 cup roughly chopped) or 1 rounded teaspoon of dried parsley
4 cloves of garlic
1 Jalapeno pepper deseeded and deveined chopped
2 cans of Condensed Cream of Shrimp Soup
2 tablespoons of Dark Roux
2 sticks of unsalted butter
1 8-12 oz jar of clam juice (This can be found either in the canned meat section of the store and/or occasionally in the drink mix section)

1. Dice the onions, bell pepper, celery, half of the green onions (save upper half for garnish), garlic, and parsley and set aside.
2. In a large cast iron pot, bring up the heat to medium (6-7 on some stoves).
3. Add the butter and bayleaf and melt until slightly sizzling.
4. Add the chopped vegetables and stir for 10-15 minutes or until the onions are clear.
5. Add the two cans of Cream of Shrimp plus two cans of water and reduce heat to medium low (4-5).
6. In a seperate pot, bring the clam juice to a boil and add the Dark Roux stirring occasionally until dissolved thoroughly.
7. Add the clam stock to the stew pot and stir.
8. Add the lump crab meat and scallops and cook for 20-30 minutes or until the desired consistancy is reached.
9. Add the shrimp and cook for additional 10 minutes.
10. Add the oysters plus their liquor and cook for 5 minutes.

Garnish with the remaining half of chopped green onions, more chopped parsley, and the jalapeno pepper.

Serve over rice. This will serve 10-12 people and is great for games, holidays, etc.









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Blue Velvet
Colorado State Fan
Kenai, Alaska
Member since Nov 2009
15525 posts

re: Outdoor Board Cookbook


quote:

hardhead
quote:

Made some teal quesedillas last night they were awesome and my 3 1/2 year old ate the shite out of them.

Was really quick ands easy

4 teal breast cut into 1/2 inch cubes
marinated them for 15 mins in chili powder and chili oil.

brown 1/2 onion ans 1 jalapeno cut into thin semi circles

Add teal in onion and peppers and stir fry until desired temp (i like med rare)

put on tortilla and add shreded chese, green onion and tomato and cover with another tortilla
place in dry skillet and toast both sides.

remove from pan quarter and eat.
Thanks for posting this recipe! I read this recipe on my phone while in Winn Dixie today & came home to create my own rendition.

First cleaned my 2 gadwall hens



In pan w/ butter I added yellow onions, garlic cloves, a jalapeno, and a habanero



After letting the meat marinate in chili oil and chili powder I added the thin strips to the pan



Let 'em simmer



In a separate pan I laid down a jalapeno cheddar tortilla and added shredded mexican cheeses and chopped green onions and let it warm up



Added the meat...



Warm in oven to melt cheese and help sides stick together



Sides of cucumbers (soaked in rice vinegar w/ sea salt & cracked pepper) and some mango salsa to put on the tortilla



Even with the mango salsa it was still way too spicy with the jalapeno tortilla, sliced jalapeno, habanero, chili powder, and chili oil so I added some chive cream cheese on top



Made an extra to go for the guy I hunt with







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

re: Outdoor Board Cookbook


Did something a little different the other night making deer burgers that my brother does, came out pretty damn good.

In a bowl put ground meat (our mix is 45/45/10 deer pork beef), one egg, bread crumbs, diced onion, 1 packet Lipton onion soup mix, a little worcestershire sauce, and seasoning of choice. I use either my own mix or Tony's and a little extra garlic powder. Mix it together well and make your patties.

Cook to your liking. Black iron skillet with a little bacon grease and some caramelized onion on top is






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sloopy
LSU Fan
nola
Member since Aug 2009
4142 posts

re: Outdoor Board Cookbook


Damn that looks awesome, I'm going to try that out this week.





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Richardheadtigah
LSU Fan
GTOWN
Member since Sep 2008
370 posts

re: Outdoor Board Cookbook


quote:

Black Iron Deer Roast Get the biggest Black Iron you have. Marinate Roast in Italian Dressing overnight. Inject Roast with favorite seasoning. I like Cajun Garlic. Stuff Roast with garlic cloves and onion slivers. Sprinkle good amount of Tony's all over the Roast. Brown Deer Roast on Each side for 20-25 minutes (Total of 45 minutes). Smear 1 large can of Cream of Mushroom Soup all over roast. Sprinkle 1 pack of Lipton (or other brand) onion soup mix on top. Shake on about 2-3 tablespoons of Worcestershire Sauce on top. Fill Black Iron Pot with Chicken Stock (low Sodium). Add 2 Chopped Onions and One Bell Pepper. Place in oven and cook in a black iron pot in 6-8 hours at 300 degrees. Thicken Gravy and add Green Onion Tops. Serve over Rice.



I used this recipe this weekend. I did a few things different though. But basically the same.

I marinated the roast for 2 days in Italian dressing but didn't inject it or stuff it with garlic and onions. Only because I didn't have any. I used 2 small cans of mushroom soup with the roasted garlic (all I had). I also didn't use the lipton onion soup mix.(forgot) And used that pre chopped onion mix. Also didn't thicken the gravy or add green onion tops.
This thing was AWESOME!!!!!!!!!!!!

Thanks to the original poster b/c I will def do it again. Next time I will try it exactly the same way, I just wasn't prepared.







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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12831 posts
 Online 

re: Outdoor Board Cookbook


I came back here looking for a grilled snapper recipe. I have it one the half shell. I know we've had threads on it recently but the search function sucks. does anyone have one they can copy and paste to me?

thanks






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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12831 posts
 Online 

re: Outdoor Board Cookbook


I dont know how the hell I missed this one, but ill be trying it out.








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redneck
New Orleans Saints Fan
TEXAS RANGERS FAN
Member since Dec 2003
46541 posts

re: Outdoor Board Cookbook


Holy frick that looks good


Check your text I sent you my favorite red snapper recipe






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BarDTiger81
LSU Fan
nurfeast lowsyana
Member since Jul 2011
15639 posts

re: Outdoor Board Cookbook


What is that Diesel?





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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12831 posts
 Online 

re: Outdoor Board Cookbook


its a boudin stuffed backstrap recipe from page 6 of this thread

LINK






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

re: Outdoor Board Cookbook


About to pretend my whopper is that backstrap.





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DieselTiger1
LSU Fan
9 Dragon
Member since Oct 2008
12831 posts
 Online 

re: Outdoor Board Cookbook


I may have to defrost some backstrap and try this out for Sunday





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BarDTiger81
LSU Fan
nurfeast lowsyana
Member since Jul 2011
15639 posts

re: Outdoor Board Cookbook


I will be doing that.





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