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.

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.

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!

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.

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

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

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

Holy frick that looks good


Check your text I sent you my favorite red snapper recipe

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

LINK

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