Thread: Recipes and Cooking/Smokeing/Grilling etc.

ScottV's Hushpuppies

I just cooked the hushpuppies for our Fall Camp and had lots of compliments so I thought I'd share the recipe with everyone.

1 1/2 Cups Sunflower Corn Meal Mix
1 Small (Pull Top) Can Cream Corn
1 Egg
1 1/2 Cups Chopped Onion
2 Tablespoons Chopped Jalapeño

Mix well and add a little water, a couple of tablespoons, to get the right consistency, and spoon into hot oil. Enjoy

Originally Posted by ScottV

ScottV's Hushpuppies

I just cooked the hushpuppies for our Fall Camp and had lots of compliments so I thought I'd share the recipe with everyone.

1 1/2 Cups Sunflower Corn Meal Mix
1 Small (Pull Top) Can Cream Corn
1 Egg
1 1/2 Cups Chopped Onion
2 Tablespoons Chopped Jalapeño

Mix well and add a little water, a couple of tablespoons, to get the right consistency, and spoon into hot oil. Enjoy

And they are outstanding.

I demand DD's gumbo recipe. If it tastes as good as it looks, it's ON

Here ya go Spanky
Seafood Gumbo
Ingredients

• 3/4 cup vegetable oil
• 1 cup all-purpose flour
• 1 1/2 cups finely chopped onions
• 3/4 cup finely chopped green bell peppers
• 3/4 cup finely chopped celery
• 2 tablespoons minced garlic
• 8 cups of chicken stock
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 5-7 small gumbo crabs cut in half. Mine were uncooked from the freezer section
• 2 teaspoons Worcestershire sauce
• 1 tablespoon salt
• 1 tablespoon red chili pepper flakes
• Couple dashes of hot sauce
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 pound crawfish tails
• 1 tablespoon Cajun seasoning
• 1/4 cup chopped fresh parsley

hardest part is the Rouix. Get a cast iron dutch oven (8 quarts or bigger) and preheat it. Add the oil and flour and stirring constantly, cook til it looks almost like cocoa power, bout that color. I tried to use a spoon but it started sticking so I went with a wisk.

Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds to a minute before adding the Stock to the pot. Season the gumbo with the thyme, bay leaves, gumbo crabs, Worcestershire, salt, and red pepper flakes. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season the shrimp with a decent ammount of Cajun seasoning and add in the parsley, shrimp and the crawfish that have thawed juice and all to the pot. Let it cook for about 5-10 minutes, just until the shrimp are cooked through. OH, taste it, it may need a touch of salt or more hotsauce. I added a good bit cause I like spicy food.

next time, I'm going to add some diced smoked sausage to it. Maybe a cup or so.

serve this over white rice

Baked Ziti
(Pasta Dish Simular To Lasagna)

1 lb Mild Italian Sausage
1/2 lb Ground Beef
16 oz Ziti Pasta
1 Can Or Jar Of Pasta Sauce (24 to 26 oz)
1 Can Rotel With Juice
1 Can Diced Tomatoes With Juice
2 Eggs Beaten
15 oz Ricotta Cheese
1 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
2 Tbs Parsley Flakes

Preheat oven to 350. If using Italian sausage links, remove casings, crumble and brown with ground beef. Prepare pasta and add drained pasta and sauce and tomatoes to drained meat. In a bowl, combine eggs, ricotta cheese, Parmesan cheese and parsley. In a 13 x 9 dish, add half of the meat/pasta mixture then evenly spread the cheese mixture on top. Add rest of meat/pasta and top with the mozzarella cheese. Bake 35 to 40 minutes or until bubbly.

Don, can you use okra in your gumbo or filet from the sassafras tree for thickener, and shrimp shells for flavor if you don't have access to gumbo crab? Maybe put the shells in cheesecloth and tie it up so you can take it out later.
All your recipes sound awesome. I love to BBQ also. Living in Memphis most of my life, BBQ kinda rubbed off on me!I use a basting sauce that is vinegar based to tenderize my butts and ribs. Smoking them for about 3 hours on my Brinkman smokin pit w/ firebox,use double wrapped heavyduty foil and basting sauce till about a hour and a half before done , than I unwrap them and mop them with a homemade BBQ sauce my uncle invented years ago. the whole key to good BBQ is temperature. No more than about 250. and slow cooking. You can feel the love when you taste it because of the time spent babying those butts and ribs.I agree with you on the membrane on the back of the ribs. It makes a difference. Can't wait to try the pineapple juice and the apple juice you talked about. And that glaze you use. May have to combine your glaze and my HM BBQ sauce and see how that tastes. As a matter of fact, you ought to quit that surveying job and open a resturant. You are a man of many talents for sure!!

OLD GEEZER FISHERMEN NEVER DIE, THEY JUST SMELL THAT WAY!!

Here's my crappie nacho recipe:
http://www.crappie.com/crappie/cooki...ml#post1756581

Ingredients (this is per rib, if you use 2 ribs, double the sauce)
1 slab spare ribs broke down to Kansas City cut (take the back flap of meat and the big bone off)
4 scallions (rough chop)
3 inch piece of Ginger(rough chop)
4 cloves garlic (rough chop)
1 cup ketchup
1 cup hoisin sauce
2 Tablespoon Sariacha
1/4 cup rice wine vinegar
1/2 cup brown sugar
1 Tablespoon Soy Sauce
1 teaspoon Sesame oil


Put Garlic, Ginger and scallions in food processor and pulse til chopped
Add in the rest of the ingredients and puree for 1 minute .

Place Ribs on a sheet tray and smeer both sides with the 1/2 of the sauce.(reserve the rest)

Put in the fridge covered in foil tightly over night to marinate

Now, take the ribs out of the fridge and preheat the over to 275.

Cook still covered in the foil for about 2-3 hours until tender. You will have to drain the excess fat from the sheet tray after about an hour or so. (RESERVE THIS LIQUID)

HINT: When you can see about an inch or so of bone sticking out the side of the ribs and you can wiggle them, they're done

When they're close to being tender, light the grill of for offset cooking. I have a big Green egg which makes it easy but all you have to do on a grill is put the charcoal on one side and cook on the other.(Grill temp SHOULD be about 240-275)

mix in about a 1/2 cup of the reserved liquid with the leftover bbq sauce

Place the ribs on the grill and smeer the BBQ sauce on the ribs just like you normally do (Both sides). just fairly thick but not dripping coats. Flip and smeer, flip and smeer. Turn them 3 or 4 times (5 minutes each time) so the sauce sets up good. They should have been real tender from being in the oven so now your actually tightening up the ribs

ES's Speshul Beer Chili (that I stole from another website)

Ingredients

• 2 pounds ground beef chuck
• 2 large white onions, chopped
• 2 (14.5 ounce) cans diced tomatoes with juice
• 2 (15 ounce) cans tomato sauce
• 1 (12 fluid ounce) can beer
• 2 (15 ounce) cans spicy chili beans
• 1/4 cup Worcestershire sauce
• 3 tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
• 1/3 cup chili powder
• 4 fresh jalapeno peppers, seeded and chopped
• 3 tablespoons red pepper flakes, or to taste (optional)

Directions

1. Crumble the ground chuck into a skillet over medium heat. Cook, stirring occasionally until evenly browned. Drain grease. Transfer the beef to a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili beans. Season with Worcestershire sauce, hot pepper sauce, chili powder, jalapenos, and red pepper flakes, if using.
2. Cover the pot, and simmer over low heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days. It gets much better with time. Heat and serve.

Blackened Cajun Chicken Alfredo
Ingredients:
4{5 ounce} boneless chicken breasts
1- Cup Blackening spice {Paul Prudhomme's Chicken} any brand blackening will do!
2-tbps. E.V.O.O.
3-tbsp. minced garlic
1-cup roughly chopped marinated sun-dried tomatoes
1/4- cup white wine
3-cups heavy cream
3/4 cup grated parmesan cheese
1- tsp sea salt
1-tps fresh ground black pepper
1-lb.cooked fettuccine pasta
1/2 cup sliced scallions
Directions:
Pre-heat oven to 350 degrees. This would be a good time to start cooking your pasta.I cook mine till it is a little aldenta and let it sit in the water till I'm ready to use it.Do not over cook it.
Dredge chicken in blackening spice, shake off excess and place in a very hot cast iron skillet over high heat. you may want to do this over your fish cooker outside unless you have a really good ventahood. Blacken both sides of each breast and then place skillet in oven for 10 minutes or until internal temp reads 165 degrees. Remove from skillet, place on cutting board and let rest for 10 minutes. next, slice chicken into strips on a bias and set aside.In a saute pan, over medium heat, add 2 tbsp of Xtra v.o.o.add garlic and lightly caramalize.Make sure it does not burn.Next add the sundried tomatoes. I cut them up some into smaller pieces. The tomatoes come packed in oil in a small jar at the store.Next add the chicken back in. Next add the white wine. You can use a white cooking wine, but it is better to use a white wine that you wouldn't mind drinking. Deglaze the pan, then add your heavy cream. Oh! Yeh! Deglaze means to combine all the flavors that are in the pan left from cooking all the ingredients that are in the pan.After you add the cream, increase the heat till the sauce begins to bubble slightly and reduce the sauce to about 1/2.after the sauce has reduced add 1/2cup parmasan cheese, salt, pepper, and pasta. Mound the pasta on a plate and spoon some of the sauce over it.Garnish with scallions and parmasan cheese. Enjoy! It may sound like a lot to do, but the end result is worth it. Have everything pre measured out so when you need it all you have to do is just dump it in.Have everything chopped up before hand. It will make you slap your Momma!!

OLD GEEZER FISHERMEN NEVER DIE, THEY JUST SMELL THAT WAY!!