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Started By
Message
re: Outdoor Board Cookbook
Posted on 5/12/11 at 10:57 am to DieselTiger1
Posted on 5/12/11 at 10:57 am to DieselTiger1
Turtle cake in the Dutch Oven
I added cream cheese frosting. Recipe calls for none. Better with the frosting
I added cream cheese frosting. Recipe calls for none. Better with the frosting
Posted on 5/16/11 at 8:04 am to TexasTiger34
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.
Posted on 5/17/11 at 11:39 pm to LSUTygerFan
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)
Posted on 5/17/11 at 11:40 pm to jp90
quote:
Shrimp seasoned with tony's inside of a hollowed out banana pepper then wrapped with bacon.
Posted on 5/24/11 at 11:48 am to jp90
Hungry Meets Healthy
Maybe we can christina in here to tell us if our recipes are healthy.
Hungry Meets Healthy
Maybe we can christina in here to tell us if our recipes are healthy.
Hungry Meets Healthy
Posted on 5/24/11 at 3:23 pm to CootKilla
Pretty sure the wrapping in bacon takes the "healthy" out of the stuff i posted.
Posted on 6/2/11 at 9:28 pm to LSUTygerFan
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.
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.
Posted on 6/15/11 at 11:14 am to Bleeding purple
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.
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.
Posted on 6/21/11 at 1:01 am to Tiger55
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.
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.
Posted on 7/5/11 at 11:21 pm to Bleeding purple
So glad this thread is still up,I like to come back and look at it every now and then!
Posted on 7/5/11 at 11:31 pm to TIGER2
Didnt see that coming; I almost did it myself actually.
Posted on 7/5/11 at 11:57 pm to TIGER2
I love this thread, I'm so glad it's still stickied. So convenient.
Posted on 7/8/11 at 1:38 pm to KosmoCramer
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.
[/img]
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.
[/img]
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 7/8/11 at 1:45 pm
Posted on 7/20/11 at 5:47 pm to Teen Wolf
that looks freaking delicious. I need to go run a few miles after re-reading this thread.
Posted on 7/25/11 at 11:21 pm to DieselTiger1
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.
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 3/12/13 at 8:58 pm
Posted on 8/8/11 at 9:37 pm to Bleeding purple
damn, there is some good looking shite in this thread...
Posted on 8/14/11 at 10:36 pm to possumgritz
This literally made my mouth water! I do something similiar with cream cheese jalapenos and shrimp or crawfish but this looks badass!
Posted on 10/10/11 at 4:44 pm to Teen Wolf
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.
Posted on 10/10/11 at 6:18 pm to Teen Wolf
I'm doing something similar tonight
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