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)

Hungry Meets Healthy

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

Hungry Meets Healthy

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.

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.

Just screwing around!

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.

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

I'm doing something similar tonight