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Old 04-04-2007, 10:09 AM   #1
mesquitecountry
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Default MesquiteCountry's Recipe thread

I've started compiling all of my favorite recipes that have been handed down to me over the years or that I have come up with. I'm gonna post them all on one thread from here on out to make life easier. I've got tons of good eats in my arsenal guys feel free to ask whenever you want something.
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Old 04-04-2007, 10:09 AM   #2
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MesquiteCountry’s Giblet Dressing

This is a recipe that my grandfather made but took to his grave this is my best attempt to recreate and is pretty darn good.

2 packs cornbread mix
½ cup breadcrumbs
1 cup chopped celery
1 cup chopped onion
4 garlic cloves chopped
½ pound Chicken gizzards
3 cups chicken broth
½ stick butter
Salt & Pepper to taste


First prepare your cornbread and bake it to the instructions on the back of the package. Remove and let cool after baking. Then crumble it.
Bring the chicken broth to a boil and drop in the chicken gizzards. Simmer for 1 hour. Remove let cool then chop in fine pieces. SAVE THE LIQUID.
Sauté the butter celery and onion and chopped gizzards until the vegetables are translucent. Add the garlic when there is only about 30 or so seconds left of cooking time.
Next combine the cornbread, breadcrumbs, and sauté mixture together in a bowl. Add the liquid a little at the time until the mixture is moist not overly wet. Should be similar to a hush puppy consistency. Now place in a 9x13-baking dish and bake for 1 hour at 350 degrees. Excellent flavor. Great anytime of the year. If you want to mix it up a bit and try it with seafood. Substitute the gizzards w/ crawfish or shrimp (and add to sauté step instead of boiling) and just use a little water to moisten instead. If you want to make it a little different as well add some dehydrated cranberries and fresh ¼” chopped apple to the sauté step for a fall harvest flavor. Go nuts….
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Old 04-04-2007, 10:10 AM   #3
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MesquiteCountry's Kitchen Sink Sop

Heat Large 4 quart pot and combine the following ingredients. Good sop for any meat. Let simmer for 30 min. then baste every 30-40 minutes of cook time very liberally.

3 sticks butter
1 bottle Garlic Italian salad dressing (HEB brand)
10 garlic cloves
1 sliced onion
1-teaspoon whole black pepper
6 lemons juice and dropped in
1 bottle Louisiana hot sauce (not tabasco)
1 bottle worcestshire
1/2 bottle soy sauce
1/2-cup apple vinegar
1/2-cup molasses
1/3-cup honey
1/2-cup brown sugar
2 tablespoons salt or about 3 seconds of pouring.
3 lonestar lights (or any other light beer gotta watch those calories .)
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Old 04-04-2007, 11:46 AM   #4
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MesquiteCountry’s Homemade Sweet Cream Corn

1-pound frozen kernel corn
1 ½ cups of Heavy cream
½ stick butter
¼ cup brown sugar
1 teaspoon salt


Combine all ingredients in a large stockpot and simmer for 30 minutes and serve. Great side dish. You can cut the calories by substituting half of the cream with half and half.



MesquiteCountry’s 3-pepper Ketchup

Great on everything from: Fried Fish to Fried Back straps to stew and chili and French fries.

16oz. Bottle (favorite brand) ketchup
3 chile pequines
1 Jalapeno pepper
1 Serrano pepper
3 tablespoons brown sugar
1 gallon ziplog bag.

Chop all the peppers as finely as possible. Dump all ingredients into a mixing bowl combine and place in Ziploc bag. Cut a whole in the corner of the bag and refill the bottle. Make sure you re-label the bottle so someone does not mistake it for regular ketchup. Refrigerate overnight and enjoy. If you want it hotter add more pepper if you want it less hot take out some of the pepper or seed the jalapeno and Serrano. It’s the kind of hot that keeps you coming back for more and more. Great Stuff.



MesquiteCountry’s Family Recipe BBQ Sauce


1 16 oz. Bottle (favorite brand ketchup)
2 sticks butter
½ onion finely chopped
3 garlic cloves finely chopped
4 lemons juiced.
¼ cup brown sugar
¼ cup molasses
¼ cup honey
1-teaspoon apple cider vinegar
2-teaspoons yellow mustard
Salt and Pepper to taste

Melt butter in 2 quart sauce pan and combine with remaining ingredients. Serve warm over any bbq of your choice.







MesquiteCountry’s Tartar Sauce

1 quart Miracle Whip
½ onion chopped finely
1 small jar of sweet relish
3 sprigs parsley chopped finely
1-pinch black pepper and salt
½ teaspoon Paprika

Combine all ingredients in a mixing bowl and refrigerate overnight. Serve w/ your favorite seafood.




MesquiteCountry’s Red Sauce
Great for shrimp cocktail or raw oysters.

½ bottle ketchup
2-3 heaping tablespoons horseradish depending on taste (not the sauce)( the refrigerated type is the kind you want to use)
7-8 good splashes of Louisiana hot sauce (not Tabasco)
7-8 good splashes of worscestshire sauce
½ lemon juiced

Combine all ingredients in a mixing bowl and refrigerate overnight and serve.
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Old 04-04-2007, 03:34 PM   #5
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Default Use Light ingredients instead of healthier alternatives

All of my recipes that have butter or dairy products can easily substitute light versions of each product.


MesquiteCountry’s BBQ Whole hog injection

1 Gallon 100% Apple Juice
½ cup Apple Cider Vinegar
2 cups Jack Daniel, Jim Beam or Maker’s Mark Bourbon Whiskey (Don’t use cheap stuff)
¼ cup brown sugar
¼ cup salt

Mix in a bowl and inject into whole hog about every hour w/ a needle injector and pour a little into the cavity while it cooks. Cook whole hog until tender. About 10-14 hours for a 90-pound hog meat weight give or take.




MesquiteCountry’s BBQ Peppers

Great for Campfire snacks.

15 Large Jalapeno Peppers
15 Slices thick cut Pepper Bacon
1 pound Pan Sausage or Mexican Chorizo
1 box cream cheese or two small pimento cheese packages
15 toothpicks
1 pair of Gloves

To start off put on Gloves…And I don’t mean maybe. Your fingers and your eyes will thank me later. After you have put on the gloves next cut all of the Jalapenos in half. Not two or in the middle but half. Very important. Make sure you put the halves together so you can match them up. Remove all seeds from the peppers. Now take one of the halves and put the cheese mixture in. Then in the other half put the meat in. Now take the bacon and wrap it around the jalapeno and insert toothpick. Complete each pepper one by one so you do not get the sides mixed up. Refrigerate 4-6 hours to let all of the ingredients get good and cold so they do not melt out while cooking. Now place the peppers on the grill and cook until the bacon gets good and crisp and the pepper begins to wilt. Take them out and let them cool for a good ten minutes so you don’t scold your mouth. Serve with cold beer and enjoy.



MesquiteCountry’s Guacamole

Best served w/ Doritos.

8 Avocados
1 package HEB fresh Pico De Gallo Medium heat
1 Lime juiced
1 teaspoon salt
Pinch of Pepper & Cumin


Cut the avocados in half and remove the seed. Now scoop out the avocado from the shell and place in a large mixing bowl. After all the avocados are in take a knife and start chopping away at the avocados in the bowl. About a minute or two should do it. Don’t use a potato masher it destroys the avocado texture. Now add in the remaining ingredients and mix with a spoon until everything is well incorporated. Refrigerate for an hour and serve.




MesquiteCountry’s Oven Roast

Put in at 2:30 before you go hunting and eat at 8.

1 8-9 pound brisket or 1-7 pound pork butt roast
2 cans golden mushroom soup
1 can French onion soup
1 Onion Sliced
12 garlic cloves
1 small package baby carrots
8 or 9 large red potatoes cut in half.
Salt and Pepper
1 Large Aluminum pan. Make sure you don’t poke a whole in the pan.
Aluminum Foil

Preheat oven to 325 degrees.
Trim brisket till there is only a ¼” of fat left on the top of the brisket. Also trim out the fat in the seam between the point and the flat as much as possible without separating the two muscles. Now split the brisket in half vertically from the point to the flat. If you are using pork just trim down exterior fat. Now with a paring knife make 6 cross-shaped vertical cuts in each piece of the brisket evenly spaced from each other. Insert a clove of garlic into the meat. Salt and pepper each side of the two pieces of brisket and place in the pan. Now place the onions on top of the pieces and pour the soup cans over the top of each brisket. Cover w/ foil and place in the oven. Cook for 4 hours. Then put the carrots and potatoes into the pan. Cook until the roast is fork tender and the potatos and carrots are tender and enjoy. Do not add any extra water at the beginning it will make its own juice for gravy.



MesquiteCountry’s BBQ’d Twice-Baked Potatoes

Great w/ Steaks. Uptown Camp food side.

7+1 Large Baking Potatoes (you’ll see why I separated them out)
3 heaping Tablespoons Butter
4 whole chives chopped
½ - ¾ cup Sour Cream
4 heaping tablespoons real bacon bits
1 cup cheddar or velveeta cheese shreds
½ teaspoon salt
½ teaspoon black pepper
Aluminum Foil

Wash the potatoes and wrap them in foil and place potatoes on bbq pit and cook until they just begin to get soft. Then pull them off immediately. Run cold water over the foil to stop them from cooking. Now cut them in half and scoop out the interior of the potatoes leaving about a ¼” all the way around on the potato and place it in a mixing bowl. Take the extra potato and skin it and drop all of the meat in the bowl. Now stir in all the remaining ingredients. Once combined place all of the filling back in the potatoes and put back in the fridge on a cookie sheet or aluminum pan. Refrigerate for 1 hour. Then wrap each piece w/ foil and place them back on the pit cook for about 30-40 minutes and serve with medium rare rib eyes. MMMMMGOOOOD eats.



MesquiteCountry’s Fat-man Potatoes

Makes great leftover hash browns for breakfast.

5 pounds potatoes
1 large onion sliced
1 stick butter
6 slices Pepper Jack Cheese
6 Slices Velveeta cheese (or regular American)
1 Jalapeno chopped fine
Salt and Pepper
Aluminum Foil
Large Aluminum Pan


Wash potatoes and slice them in ¼” slices. Place potatoes in aluminum pan and salt and pepper. Mix in butter, Jalapeno and onions. Cover pan with foil Cook till tender in either the bbq pit or oven at 350 degrees stirring about every 20 minutes. When the potatoes are tender mix in the cheese slices and serve.

MesquiteCountry’s Crockpot Beans

1 Can Bush’s Bacon Beans
1 Can Bush’s Onion Beans
¼ cup molasses
¼ cup ketchup
¼ cup mustard
3 tablespoons brown sugar.
½ onion chopped fine.

Mix all ingredients together in a crockpot and cook on low for about an hour. Or you can place them in the oven at 350 and cook for 30 minutes. Serve with bbq.
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Old 04-04-2007, 04:41 PM   #6
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Default You can use light or low cal ingredients in place of butter or cream

MesquiteCountry’s Stuffed Turkey Breast

My wife’s favorite dish

2 Turkey Breast
1 MesquiteCountry’s Sautéed Spinach Recipe
8 slices Thick slice Pepper Bacon
4 slices provolone or Monterrey jack cheese
Salt and Pepper

Preheat oven to 350 degrees. Cut a pouch into each of the sides of the turkey breasts. Place two slices of the cheese in the bottom half of each breast.
Stuff half of the sautéed spinach recipe into one and half into the other. Salt and Pepper the outside of the Turkey Breast. Lay the bacon on top of the turkey breast and place on a broiling pan or cookie sheet and place in the oven. Cook until the bacon is crispy and all of the meat has turned white and serve.



MesquiteCountry’s Sautéed Spinach

Can be used as a stuffing or a great side dish w/ steak, chicken, or fish.

1 Bag fresh washed Baby Spinach
4-6 cloves Garlic chopped
4-5 Tablespoons Olive Oil
Pinch Salt and Pepper

Heat skillet w/ oil and drop in garlic and add in spinach. Stir so garlic does not burn. Add in half the bag at a time. When spinach is wilted it is ready.


This Recipe goes great with.


MesquiteCountry’s Bourbon Mashed Sweet Potatoes

Great Sidedish using an old boring sweet potato.

3 large Sweet Potatoes peeled and diced into ¼” pieces
¼ cup Bourbon (Jim Beam, Jack, Or Maekers Mark only good stuff)
¼ stick butter
4 Tablespoons Brown Sugar
¼ cup light cream
Pinch salt


Boil sweet potatoes until fork tender. Drain and add remaining ingredients. Mix until mixture is slightly lumpier than regular mashed potatoes. Throw in some dried cranberries for thanksgiving.
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Old 04-06-2007, 11:20 PM   #7
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Great looking recipes! Thanks so much for sharing them, can't wait to try some!! My kind of food!
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Old 04-08-2007, 12:03 PM   #8
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Awesome! Thanks so much for sharing!
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Old 04-20-2007, 10:42 AM   #9
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Default More recipes. I've got about 100 more to add at least. you name it i've got it

This is a family recipe going back at least 30 or so years from what I can remember. You’ll never buy another pack of frozen corn dogs again.

Corn dog recipe


1 ½ cup flour
¾ cup cornmeal
¾ t salt
1 ½ T sugar
1 ½ teaspoon baking powder
1 ½ teaspoon dry mustard
1 Egg
1 1/3 cup milk
1 T oil

12-15 Taylor Weiners
12-15 skewers
Hot grease about 325 degrees

Mix all batter ingredients together. Should be pancake like consistency. If it’s to wet add more flour. If it’s to dry add more milk.

Skewer Hot dogs dip in matter then ease them into the oil so they do not hit the bottom and stick. Fry until golden brown.



Crawfish Cream pasta dish

1 pound linguine, or penne pasta
1 pound crawfish tails or shrimp
1 Tablespoon butter
2 T olive oil
4 slices bacon or pancetta chopped in small pieces
½ cup chopped onion ¼”
4-5 Garlic cloves chopped fine
¼ teaspoon cayenne
¼ cup white wine
2 cups cream or substitute half&half
1 Tablespoon flour
¼ cup chives chopped
¼ cup parsley chopped
Parmesan Cheese
Salt and Pepper to taste




Boil water for noodles. Cook to your liking and drain thoroughly. Do not rinse.

Add butter, oil, bacon, onions, chive, and garlic to skillet. Then turn on heat to medium high. Saute vegetables for about 1-2 minutes. ADD in tablespoon of flour. And stir rapidly for about 30 seconds. Add in white wine and let simmer for about 30 seconds. Next add in cream, cayenne, and crawfish tails. Turn heat down to low and let simmer until sauce thickens. Add in cooked pasta and stir until all is coated. Salt and Pepper to taste.

Now add something extra to it by putting the fresh parsley and parmesan to the top of the dish. Great meal for a double date. Serves 4.




Cheddar biscuits (like the ones at Red Lobster)

2 c. bisquick
½ c. cold water
¾ cup grated sharp cheddar cheese
¼ cup butter
1 teaspoon parsley
½ teaspoon granulated garlic powder
½ teaspoon Italian seasoning

Preheat oven to 450 degrees. Mix together bisquick, cold water, and grated cheese. Cut biscuits with a cutter, and place onto a baking dish. Melt butter and seasonings together. Brush with the butter and spices and bake for 8-10 minutes.



Travis’ King Ranch spaghetti or King Ranch casserole

4 large chicken breast
pound of noodles or dozen tortillas (torn in pieces)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can rotel drained
1 small velveeta cheese block


cook chicken and spaghetti and tear chicken into pieces
If using tortillas drop them in the boiling water for about 30 seconds.
Combine all of the ingredients in a 9X13 baking dish. Cover w/ foil and bake until cheese melts about 20-30 minutes at 350 degrees.
Quail and Sausage in Wild rice

10-12 quail meat cooked and removed from bone and torn into pieces
1 pound sausage of your choice chopped into pieces
2 cans cream of mushroom soup
2 boxes Uncle ben’s instant wild rice
¼ c. chopped chives
¼ c. chopped onion
4-5 cloves garlic chopped
Black pepper and Salt to taste
2 cups water

Combine all ingredients in a 9X13 baking dish. Cover w/ aluminum foil. Bake in oven at 350 degrees until water is almost all gone and rice is tender. About an hour.




Rum Cake

Another family recipe that I modified to make it a little easier.

1 lg. Package instant vanilla pudding
1 yellow cake mix
4 eggs
½ cup water
½ cup rum
½ cup oil

Combine all ingredients until smooth. Grease pan with pam. Bake in a bundt pan @ 325 degrees for about 40-45 minutes until it stops jiggling and becomes golden brown. Remove and let cool over night.

Icing

1 stick butter
1 cup powdered sugar
¼ cup rum
¼ cup water

Melt stick of butter. In a saucepan. Add in powdered sugar once melted. Then add in rum and water. Stirring about every ten seconds over medium high heat until icing is a caramel like consistency. Remove from heat and let sit for about ten minutes to cool. Now pour icing all over the rum cake. Very moist very delicious cake.






Big Red Ice Cream

1 2 litre bottle of big red
1 ½ cans of sweetened condensed milk

Dump all ingredients into ice cream maker and let it roll. Make sure you have plenty of salt on your ice. Serve immediately after its done. It is amazing. Great for the 4th of July.
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Old 04-24-2007, 11:00 AM   #10
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makes me hungry just reading through them all, i belive ill have to try some of them.
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Old 06-14-2007, 09:31 AM   #11
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Mesquite Country's Deer Chili Recipe

10#’s deer chili
1 large Onion diced
10 cloves garlic chopped
20 oz. Beef broth
Water
16 oz. Tomato Sauce
6 oz. Tomato Paste
20 oz. Diced Tomato’s
3 cans Red Kidney Beans
8 potatoes cut in small chunks (optional potatoes will cut the heat and get rid of excess liquid and salt)
1 Jalapeno Pepper
¼-1/3-cup Light Chili Powder
4 Tablespoons Black Pepper
6 Tablespoons Paprika
2 Tablespoons Cocoa Powder
1 teaspoon Sage
1 Tablespoon Cumin
3 Tablespoons Vegetable oil
Salt to Taste

Heat large pot. Set to medium high heat. Pour in oil and drop in onions and garlic. Let sauté for a minute or two and drop in ground meat. Cook until meat is brown. Next add in chili powder, paprika, black pepper, cocoa powder, and sage and stir. Next add in beef broth. After the beef broth add water until you have about an inch and a half of water on top of the meat. Bring back to a boil. Next add in tomato sauce, paste, and diced tomatoes. Bring back to a boil. When it is back at a boil drop in the jalapeno. Reduce heat to medium cover and cook for 1 hour stirring about every five to ten minutes to make sure nothing is sticking.
After 1 hour drop in potatoes (optional). Cover for 15 more minutes and remove lid. Then add in kidney beans and Cumin. Cook until potatoes are fork tender or the liquid has been reduced about an inch and a half from when you started then salt to taste last.

***Note adjust the paprika and chili powder to your liking. You are your own chef and know what you like. If it’s to hot add some ketchup and a little water.
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Old 06-14-2007, 09:44 AM   #12
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Mesquite Country’s Stew

5# stew meat
4 potatoes chunked
1-pack baby carrots
3-4 squash cut in chunks (optional)
1 medium onion diced
½ bell pepper
1 small can tomato paste
4 cloves Garlic
3 celery Stalks diced
½ gallon water
1 bay leaf
2 Tablespoons Paprika
Black Pepper to taste
Salt to taste

Bring water to a boil. Salt water about 1 Tablespoon. Drop in onion, garlic, celery, bell pepper. Boil till vegetables are translucent. Drop in paprika and black pepper, tomato paste, bay leaf and meat. Bring back to a boil. Reduce heat to medium cover and cook for 45 minutes. Stirring occasionally. Drop in carrots, potatoes, and squash and recover. Let cook until potatoes are fork tender about 1 hour.
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Old 06-14-2007, 11:01 AM   #13
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Thanks for taking the time. Can't wait to try them.
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Old 06-20-2007, 08:22 AM   #14
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Stuffed Croissants--- MMM Good Stuff

3 cans Croissant Rolls
1 package Cream Cheese
1# Pan Sausage
¼ cup Onion Diced
1 Jalapeno Diced (optional)


Brown Pan Sausage, Onion, and Jalapeno in a skillet. Drain all Grease.
Mix together browned meat combination with cream cheese in a mixing bowl. Place in the fridge one hour or overnight. Very important step. It keeps the mixture from running out the sides.

After the mixture has been refrigerated unroll croissant rolls and place one spoonful on each piece of dough on the widest end. Do not over do it or it will be too much to roll. After placing the filling on the dough roll it up like you would a regular croissant roll.
Bake at 350 degrees until dough is browned. Let cool for 10 minutes and enjoy. Good stuff and easy.
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Old 06-20-2007, 04:08 PM   #15
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Man your making me hungry!!! Can't wait to try some of these.
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Old 06-22-2007, 05:28 AM   #16
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Are these original recipes or have you modified them?
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Old 06-22-2007, 09:30 AM   #17
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They are 99% mine or passed down through my family. There might be one or two that i got from someone and then modified them to put my little twist on it. I dont rip off other recipes. I love to cook and experiment. Everything i try i figure out how it's made and then I make it better. So no i did not rip them off of someone. I guess you could call me a "food tuner." Almost went to culinary school to become an executive chef but realized it was going to be around 50K for the school and decided it wasnt for me.


I looked back and the only one that isnt 100% mine is cheddar bisquits. i tweaked that one just a bit to suit my taste and to use some fresh herbs. i love cooking with fresh herb. flavor is unreal.
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Old 06-24-2007, 08:13 PM   #18
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Thumbs up Crawfish Cream

Travis,
I grilled some chili rubbed Mahi-Mahi tonight, we topped it with the crawfish cream. It was awesome!

You have done it once again.
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Old 06-26-2007, 11:38 PM   #19
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Default Good Stuff !

My wife made us some of these the other day and they were great. Thanks for the recipe. Heres what they looked like.
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Old 06-27-2007, 07:45 AM   #20
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now that's what i'm talking about thanks for the pics grillen joe
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Old 09-23-2007, 10:03 AM   #21
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man i've got a bunch of recipes missing. I'll try to get them up monday.
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Old 09-24-2007, 01:18 PM   #22
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MesquiteCountry’s
Ginger Lemon Marinade Fish w/ Ginger Lemon Mango Salsa
Just made this one up off the top of my head one night. It was awesome.

4-Fish Filets I prefer thick cut Wahoo, Amberjack, Tuna or you can use flounder or Catfish as well.
2-Mangos
5-Lemons
1-Fresh Ginger Root
1tb-Rice Wine Vinegar (optional)
¼ cup- White Wine (Chardonnay, Pinot Grigio)
3-4 sprigs-Cilantro
2T- Raw Cane Sugar or Brown Sugar
Olive oil
2T-Butter
Flax Seed or Grape Seed oil (Optional)
Salt & Pepper

First you’ll have to make the marinade. You’ll need to make this about 3 hours before you want to cook.
First in a pan melt the butter. Then add in the juice of 4 lemons (remove seeds). Next add in the white wine. Bring to a simmer. Next peel back some of the ginger skin with a potato peeler then shave off some of the ginger about 7 or 8 good pieces into the sauce pan and add in the sugar. Let Simmer for about a minute stirring constantly. Remove from heat and place it into a bowl and into the freezer for about 10-15 minutes to cool it off.

Next season up both sides of fish with either flax seed/grape seed/olive oil and salt and pepper both sides lightly. Next pour the marinade over the fish in a Ziploc bag, remove as much air as possible and place it in the refrigerator for about an hour or two. Don’t do this overnight because it will break down the fish. Thicker cuts can last longer about 3 hours but thinner filets like catfish or flounder will only need about 30 minutes.

Next prepare the mango salsa.
Peel the mangos and chop them into bite size pieces. Place them in a mixing bowl. Next slice in some pieces of ginger into the bowl. Zest one lime into the bowl and the juice of half of one of the lemons. Last add in the cilantro and rice wine vinegar (optional). Cover and refrigerate for thirty minutes.

Now remove the fish from the bag and pan sear or grill on the pit until fish is flakey.
To plate add mango to the top of fish and serve.

Goes great with some white/brown rice with cilantro and grilled/sautéed vegetables.

Cook rice to instructions. At the last minute right before you serve the rice add about 1 sprig of cilantro for every ½ cup of dry rice.


MesquiteCountry’s Mom’s Fried Donut recipe with sweet glaze plus some other easy quick toppings.

1-Can of Flaky Biscuits

Cut a whole in the center of each biscuit. Save the whole for donut wholes at the end. Deep fry in canola oil until golden brown at about 300 degrees.



Glaze options
Mom’s Icing
½ cup of Milk
¼ cup of Powdered Sugar

Heat milk in a saucepan until it is simmering and slowly add in powdered sugar. It is done when it coats the back of your spoon. Drizzle all over the top of your donuts.
Or

Easy Chocolate Icing
1 Can Milk Chocolate Cake Icing
Heat in a microwave in the plastic container until it is runny. Stirring occasionally.
Coat the tops of your donuts

Or

Cinnamon Sugar
¼ Cup Cinnamon
¼ cup Granulated Sugar

Combine in a bowl and then take your donuts and push down one side into the mixture and serve.








Lamb Recipes that I’ve concocted.

TommyH asked for these recipes so I thought I’d post them up.

Here are a few guidelines for lamb. I like to use really robust flavors and herbs. Rosemary, Sage, Basil, Mint or Garlic. NEVER EVER cook lamb chops past medium. I never cook mine past medium rare. The secret is cooking them fast on ultra high heat to sear the outside and keep the inside moist.


Garlic Smear Summer Recipe

6 garlic cloves coarse chopped
¼ onion coarse chopped
1 sprig stem removed rosemary
3 sprigs parsley chopped
¼ stick butter
olive oil
balsamic vinegar
Salt & Pepper

In a sauté pan melt butter and add a Tablespoon of olive oil remove from heat for one minute. After one minute throw in the garlic, onion and onion. Return to low heat and let vegetables sweat. After one minute throw in the parsley and rosemary. Cook for one more minute. Pour all ingredients into a blender and chop. Add 1-2 tablespoons more or olive oil and about a tablespoon of balsamic vinegar.

Next Salt and Pepper your Lamb Chops and then smear the spread liberally on both sides of your lamb chops. Sear the chops on the grill on high heat.

Serve with pan fried fresh green beans with about a tablespoon of olive oil and salt and pepper to taste.

rosemary baked potato wedges
Preheat oven to 500 degrees. In a mixing bowl combine 2#'s red potatoes cut into cubes and 3 sprigs of rosemary destemmed and about 2 tablespoons olive oil and salt and pepper to taste. Bake in the oven until golden brown.



Dressed Up Date night Lamb Chops

1 Cup Whole grain Mustard
2 Tablespoons Molasses
Dry Rosemary
Dry Parsley
Granulated Garlic Powder
Bread Crumbs
Salt & Pepper
Canola Oil

Combine the molasses and mustard in a bowl. Coat the chops in whole grain mustard/molasses mixture and refrigerate them in a ziploc for an hour or two. Try to get some of the excess off of the chop add salt, pepper and do the following. Mix a teaspoon of rosemary, garlic, and parsley in 2 cups of regular bread crumbs. Coat the lamb chops with the bread crumbs on all sides. Pan sear them in canola oil hot and heavy. After pan frying until golden brown set them on a cookie rack to cool and let the oil drain off so the batter stays crisp. Serve with sautéed fresh Asparagus in 1/4 stick butter & a teaspoon of olive oil and salt and pepper to taste. and also serve with my Mashed Sweet Potato recipe above.


For an added twist drizzle the following on top for a some extra flavor. I always add this. Do this about an hour of head of time and let it sit so it will cool slightly.
Take a cup and a half balsamic vinegar and 1/4 cup of brown sugar and reduce it by half in a small stock pot. Drizzle it over the chops and serve. The flavor is unreal.

Mint Jelly Recipe (Classic Holiday Dish)

Small jar Mint Jelly
Bourbon
Worcestshire
Hot Sauce
Butter
Salt & Pepper


Reduce some mint jelly in a sauce pan with 2 tablespoons butter and a couple of shots of bourbon whiskey and a dab of hot sauce and worcestshire. Cool it down in the refrigerator for about 30 minutes. After chilling slightly pour the mixture over the salted and peppered chops in a ziploc and refrigerate for another hour. Grill them very fast on a hot grill and spoon the juice over the chops as you cook them. Serve with my sauteed garlic spinach above and butter new potatoes.
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Old 10-02-2007, 09:56 PM   #23
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Dang, mesquitecountry! Just saw this thread. Great recipes and a family ranch with big deer....too bad you're a big ugly dude and I'm already married!

Got a good jerky recipe? I've got some really THIN slices of axis in the freezer that needs to be seasoned and smoked.
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Old 10-02-2007, 10:53 PM   #24
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hi deer mount
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Old 10-02-2007, 10:53 PM   #25
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*****, what's up chef boyardee??? I am gonna have to try some of these, they look great!!!
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Old 10-11-2007, 09:27 AM   #26
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If I ever get time i'll post some more recipes. I've got quite a few more.
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Old 10-11-2007, 09:30 AM   #27
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Let me work on a jerky recipe.

I need to do some calculations to an old one I have from my grandpa.
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Old 11-25-2007, 02:01 PM   #28
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MC,
I tried out your chili recipe with a few mods and am happy to report that it was outstanding. I added a little more kick to it with some cayenne pepper and since my boy is half human and half potatoe he loved the fact that there were potatoes in there.

I'll admit that it was a little awkward throwing potatoes into chili but I found that they go really well with the chili. Using the cocoa is much easier than using a adobo or mole mix as well. Thanks for sharing this and keep them coming.

Did you mention Jerky.
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Old 01-09-2008, 10:00 PM   #29
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Thumbs up Bay Scalllops!!!!!!!!!!

Okay so I know everyone sees those marshmallow looking things at the fish counter at your local grocery store.


Here is the quickest easiest best dang recipe i've ever concocted. Tried it for the first time tonight just pulling stuff out of the fridge.

I called this one.

Mesquite Country's Bay Scallops in Gulf Coast Gravy over Linguine (or any other noodle for that matter)!

By the way I made this dish lower fat than the original! Substituting lower fat creams and cheese! You wont know the difference! I promise!

Ingredients
1# Bay Scallops
5 Garlic Cloves Chopped finely (Garlic goes in 99% of my recipes!)
1/4 cup Fat Free Ricotta Cheese
1/2 cup Half&Half
Olive Oil
Salt and Pepper to taste
1/4 teaspoon flour
1/2 pound linguine (I prefer whole wheat for the health and flavor!)
Parsley (optional)

First start off by bringing the water for your noodles to a boil. Make sure to add some salt to the pot. Add noodles to pot. next heat a skillet with olive oil on medium high. Throw in the garlic cloves and saute for about 30 seconds to get the oils out of the garlic. Next throw in the scallops. Stir the pan every few seconds. After one minute throw in the ricotta cheese. Stir until it starts to melt. Then throw in flour. Next add half and half and bring to a light simmer. Add a dash of salt and pepper (the pepper makes it look like country style gravy hence the name!) Be very careful do not let the milk boil over or you could have a fire on your hands and milk does not taste good burned I promise. As soon as your sauce comes to a simmer reduce the heat to low and continue to stir until sauce thickens till it coats the back of a spoon without running off.

Strain your noodles and place them over the pot and let the final water drain back into the pot. DO NOT WASH Your NOODLES! This dish will fall apart! You need the starch to gel with the sauce!



Get yourself a heaping of noodles and ladle on the goodness that is bay scallop in a not to bad for you cream sauce! Not one ounce of butter was used and it tastes like sin! Last throw a little parsley on to sass it up!

Make it for a first date guys or gals! It's easy I promise. I guarantee the food wont have your date running for the door!

Oh by the way there's pics!

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Old 01-09-2008, 10:10 PM   #30
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New Years Cabbage for hope of money!

New recipe on New years day right before I started to do my old standard of boiled cabbage I decided to jazz this year up!

I went to the fridge to see what I could find!

Mesquite Country's New years day Cabbage Saute Or it'll probably be good any time of year!

By the way this would be awesome on top of a fish taco!


Ingredients:
1 small head green cabbage cut in to 2x2 pieces (doesnt have to be exact)
1/4 cup apple cider vinegar
4 strips bacon cut into 1x1 squares
1 cup leftover champagne (an asti) or sparkling grape Juice (callie's pregnant this is what I used) you could also use a sweeter red wine like a muscat canelli
Salt and Pepper to taste
2 teaspoons olive oil

In a skillet saute the bacon on medium high. when it is just starting to turn brown pour in vinegar and olive oil. Immediately after dump in cabbage and saute till it starts to wilt and soften (approx 4 or 5 minutes) stirring every 30 or so seconds. it might take a couple of times to get all the cabbage in. After all the cabbage is in and wilted pour in champagne and reduce heat to medium low and let simmer for approximately 5 or so minutes when champagne starts to get sticky. Add salt and pepper to taste. Then serve. It will be a sweet/smokey/savory treat that definitely jazzes up boring run of the mill cabbage soup!

It was a gamble but man it turned out awesome!
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Old 01-10-2008, 02:11 PM   #31
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good stuff man....I'm going to try to whip some of that up. I share the same passion for cooking food. I myslef wanted to be a chef but "El Jefe" put a Masters requirement before Chef school.... too much schooling for me, but still love to cook! Thanks for sharing.
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Old 01-10-2008, 05:16 PM   #32
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Mesquite Country's Melt in your mouth Wild Pork Shoulder


Ingredients:
1 Front Pork Leg
2/3 Cup Molasses
1 Cup Whole Grain Mustard
1/4 Cup Chile Pequin Vinegar
1/4 Cup Bourbon Whiskey (Makers Mark)
Seasoning Salt (I prefer Earl Campbell Season All)
Aluminum Foil



First fire up your pit. I dont use a thermometer generally. I use the 5 second hand rule. (See Explanation Below)


Next up season up your shoulder very generously with your season all. You dont want it caked on but you want a fair amount. Some people will brine overnight in this recipe but I want the pork flavors in their entirety and you want the natural gameyness brought out. Brining will dillute a few of those flavors.

Place the shoulder on the pit for approximatley 4 hours. I flip mine every hour. If I forget I just do it at 2 hours.

Mix up the molasses/vinegar/bourbon and mustard and set it aside.

At four hours pull the shoulder off and place it on the foil. Make a lip in the foil around all the edges to keep all of the mixture in. Pour the mixture over the entire shoulder and finish covering it in foil. Make sure you wrap 3 or 4 layers to keep it from leaking or tearing. You dont want the juices to escape! Return it back to the pit and continue to cook. I'll check the heat one last time with tow hours to go and throw on a few coals but I do not add coals past the 6th hour of cooking.

At 8 hours poke it to feel if it feels soft to the poke. If it's generally soft it's ready. Pull it off the pit and let it set for about 15 minutes before opening.

Next peel back the foil and it should all fall out meat and bones in one heap!

Great Great camp food!



5 Second Hand Rule
If you can keep your hand on the pit for exactly 5 seconds in front of where you are cooking you have the right temperature.

If you can keep it on there a considerable amount of time longer add more wood/coals.

If you can only keep it on there for 1-3 seconds you're to hot. You need to open up your pit doors and starve your fire for about a minute.

Keep your coals going slow and steady. Dont worry about changing it all the time just check it with your hand.
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Old 01-23-2008, 07:44 PM   #33
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Hey MC,

You have any thing else for seafood?
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Old 01-24-2008, 12:13 PM   #34
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Anything you like.

What are you looking for.

Shrimp/fish/bivalves????
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Old 01-24-2008, 12:25 PM   #35
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Shrimp, fish and scallops. Looking to try some new recipes out on those three. I eat seafood three times a week at least and am always looking for some new to try.
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Old 01-24-2008, 04:22 PM   #36
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Scallop recipe a couple of posts up. I'll concoct another.

Do you ever do fish or shrimp tacos???


Saute the fish or shrimp with a garlic pepper seasoning.

Make a cilantro mayo.
Chop up about 4 sprigs of cilantro as fine as you can get it and stir it into some sour cream.

Place the fish on a warm tortilla, smear on a little of the sour cream, squirt about a 1/4 of a lime over it and top with shredded red cabbage. Serve with whole black beans with a little queso fresco.

I have a crawfish cream sauce that you could use shrimp instead for sauteed fish a little higher up as well.


After being in Mexico I've really gotten back to simplistic cooking. Protein, fresh herbs and vegetables (like pico) a little acid from lime juice and cilantro with a little fresh cheese.

Chile Relleno with Seafood

Roast a Poblano and take off all of the blackened crust. Cut a slit and place some raw shrimp or fish that's cubed up on the inside. Fill it till it's over flowing with fresh pico. Then top it off with Queso Fresco or Montterey Jack cheese and place it in a 375 degree oven for about 15-20 minutes when the cheese is a beautiful golden brown. Pull it out and let it rest for 5 minutes covered with foil to let the seafood finish cooking and let it cool enough to eat. Good stuff.

Last edited by mesquitecountry; 01-24-2008 at 04:25 PM.
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Old 01-24-2008, 04:23 PM   #37
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a deep fried shrimp burrito would be good as well. Spoonfull of refried black beans some cubed up fish or shrimp and some queso fresco wrapped in a tortilla then deep fried and served with fresh guacamole and sour cream would be on the money!
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Old 01-26-2008, 05:16 PM   #38
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do you have a good chicken and dumplings receipe?
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Old 01-26-2008, 05:28 PM   #39
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Chicken and dumplings is easy.

1 whole Chicken

Boil it in water.

Add some salt and pepper.

Remove chicken when cooked.

Shred chicken off the bone and return to pot.

Add about 2 teaspoons of flour to water.


Take 2 cups of flour and 1 tablespoon of salt and 1 tablespoon of black pepper and sprinkle in. Add water a 1/4 cup at a time until the batter is a very dense sticky mass.

Pinch off golf ball size pieces and drop them in the pot until you have enough to fill the pot. Simmer for 20 minutes. Add salt as desired!

That's it!

It's simple and taste good. You can also add some chopped celery and onion at the beginning if you so choose.

You can also spice it up with Jalapenos or Red pepper flakes in the dough.
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Old 01-26-2008, 07:06 PM   #40
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Thanks, we'll give it a shot!
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Old 01-27-2008, 08:05 PM   #41
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going to try it out thanks MC.
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Old 02-18-2008, 03:23 PM   #42
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Grilled Quail


20 Quail Butterflied open cut up the back.
Salt and Pepper to season

Sop
1/2 Pound Unsalted Butter
6 Lemons
6 Cloves Garlic Crushed
Pinch of Salt
8 Whole Black Pepper Corns
1 Teaspoon Honey

First off you have to Clarify the butter. To do this drop 1/2 pound butter into a small stock pot. The smaller the better. Place on medium-medium high heat until foam stops and solids fall to the bottom and brown. Once you see brown in the bottom of the pan stop! This will take about 10 minutes and is a crucial step. Not hard but crucial. Strain off the liquid and rinse all of the brown burnt on solids off and return the liquid to the pot. You now have clarified butter.

Place it back on the burner on low! Next add in the juice of the lemons, garlic, salt, black pepper and honey. Stir every minute or two.

Next season up your quail. A little salt and pepper will do fine. Take them to the grill and place them on low heat breast side down. Leave them like that for about 2 minutes. Come back then flip them all over and give them a good douse of sauce with a paint brush (that you havent used to paint yet!).

I leave them bones down for the rest of the time brushing them every couple of minutes. Cook them to 165 and you're done! Dont overcook or they will dry out!

They came out great and were a huge hit at the house!
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Old 02-18-2008, 03:38 PM   #43
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Good stuff, Travis.

Ever found your grandpa's jerky recipe?
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Old 02-18-2008, 03:57 PM   #44
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Hey MC...got anything for 1st degree burns on the hand?
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Old 02-18-2008, 05:29 PM   #45
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LOL Chew! As a matter of fact!



Quote:
Good stuff, Travis.

Ever found your grandpa's jerky recipe?
Devin,

No but my father in laws is pretty dang good. I'll call him tonight.
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Old 02-19-2008, 08:35 AM   #46
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Default FIL's Jerky Recipe

Here ya go Devin!


Here is my Father In Laws Jerky Recipe. I've always enjoyed it. I included Directions in the recipe. I've never made it before but is very good. I took his recipe and put it in excel format. You can change the weight to however much you need. On a guess 5 pounds or rub will be more than enough for 20 pounds of meat.

FIL's Jerky Recipe.xls

Last edited by mesquitecountry; 02-19-2008 at 08:46 AM.
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Old 02-19-2008, 08:45 AM   #47
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Talking Bbq Quailsadillas!

Well considering I had leftover BBQ quail. I figured why not make some Quail Quesadillas!

Here's how I did it.


Meat of 6 Quail torn into small shreds.
1/4 Onion Diced
1/2 Bell pepper Diced
5 sprigs fresh Cilantro
Olive Oil
Pinch Black Pepper
Pinch Salt
Pinch Cumin
Pinch Red Pepper Flakes or Dice Fresh Jalapeno
Pinch Garlic
1 Round Queso Fresco
4 Tortillas

First heat skillet with Olive oil and immediately throw in Bell Pepper and Onion. Saute for 1 minute then add in Meat, Cilantro, and Spices. Toss around in the pan for a minute or two to combine flavors (If you need more Oil add it). Remove from heat.

In another pan (preferrably a griddle style with low edges) heat on medium and spray with pam.

Fold tortilla in half like you were making a taco. Place in a generous helping of cheese and meat mixture. Fold Taco together and mash it to flatten it out. Place on griddle and brown on both sides and repeat with the remainder of the filling.

Serve with Guacamole, Fresh Pico, Sour Cream and Black Beans!
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Old 02-20-2008, 07:48 AM   #48
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Got it. Thanks, Travis.
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Old 02-22-2008, 07:27 AM   #49
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Default Cranberry Bacon Wrapped Venison Bites

Venison Chunks
Bacon

Ingredients
Cranberries
Brown Sugar
Butter
Bourbon
Sage
Rosemary
Salt & Pepper
Toothpicks




Place a stock pot on medium and add 1/2 stick of butter. Once melted take a bag of fresh cranberries and place it in the pot. Add 1/2 cup brown sugar. If you think it could be a little sweeter add a little more. Cranberries vary quite a bit depending on the year and region they come from. Remove the leaves from one sprig fresh rosemary and a pinch or two of dry sage (fresh will work also 1-2 leaves) and add it to the pot as well. Also add a pinch of salt and some black pepper to taste. Finally pour about a 1/4 cup of your better Bourbon. You want to simmer this down until the cranberries are busting. Keep stirring and it will thicken up very well. Taste if. If it needs a little salt or sugar or more spice add it here. Pour about 1/2 cup of the liquid into a separate bowl (for dipping sauce).


Wrap the venison and bacon using a toothpick to hold it in place. NOTE: You most likely only need a half strip of bacon for each piece not a whole one. But if you want it go for it!

Take bacon wrapped venison chunks and salt and pepper then immerse them in the liquid before you cook them. Leave them in the fridge for a couple of hours then take them to the grill and discard the remaining liquid. Grill them until the bacon shrinks up but not crispy and they will be medium doneness.



Serve with the dipping sauce.



This is a very earthy meal so serve it with mushroom and potato au gratin and some fresh steamed asparagus.

If you really want to jazz up a salad with this instead of the asparagus go with a mixed green and add sweet dried cranberries and walnuts and use a raspberry vinaigarette for dressing.
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Old 03-03-2008, 12:17 PM   #50
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My wife and I tried the turkey breast, the one thing I changed was jalapeños instead of spinach. They were excellent thanks for the recipe
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