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Old 09-21-2008, 12:37 PM   #101
agatut
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Originally Posted by mesquitecountry View Post
Chicken parmesan is easy.

Take
4 chicken breast
3/4 cup bread crumbs
1/4 cup parmesan cheese
Italian Seasoning
Salt and Pepper
Flour
Milk/egg wash
spaghetti sauce
mozzarella cheese

Prep your batter station.
Dry wet dry
Flour, then 1/2 cup milk and one egg mixed together, last bread crumb mixture with bread crumb, italian seasoning, salt, pepper, parmesan.

Next pan fry with just a little oil about 3 minutes per side flipping twice on each side.

When golden brown ladle a couple of spoon fulls of spaghetti sauce and some grated mozzarella on top of that. Place it under the broiler for about 1 minute and you're done.

Use remaining spaghetti sauce for some pasta.
I add garlic powder in mine... but one time i added WAY to much, still havent lived that one down!
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Old 01-04-2009, 03:20 PM   #102
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Travis, do you happen to have any good jalapeņo jelly recipes?
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Old 01-05-2009, 06:49 PM   #103
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Do you mean, to make jalapeno jelly or to make with jalapeno jelly?
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Old 01-05-2009, 08:10 PM   #104
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A recipe to make jalapeņo jelly.
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Old 01-07-2009, 08:30 PM   #105
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I made this about two years ago. It was pretty good or at least I thought. Jalapeno Jelly kind of weirds me out a bit.

4 Medium Jalapenos seeded and chopped 2 all pepper in a food processor
1/2 Green Bell Pepper seeded and chopped
6 1/2 cups Sugar
2 1/2 Cup Apple Cider Vinegar
1 Cup Water
3 Drops Green Food Coloring
6 oz. liquid fruit pectin

Heat sugar, water, and vinegar in a pot. Once disolved (~10 min) add in peppers. Simmer for five minutes. Stir in coloring and pectin, simmer until it coats the back of a spoon then remove from heat.

Fill jars and seal as normal.
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Old 01-18-2009, 10:16 PM   #106
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I'm bleeding some venison right now and I have a hog leg in the freezer. You think you could throw a good sausage recipe my way. I've never done anything but bbq and I'm wanting to expand my talents. Thanks.
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Old 01-19-2009, 06:36 AM   #107
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http://discussions.texasbowhunter.co...ead.php?t=9787

Here you go.
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Old 11-16-2009, 07:35 PM   #108
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TTT

This thread is too good to fall too far. I vaguely remembered a Big Red Ice Cream recipe Travis posted and had to search deep for it.

Travis, you had this funny A thing in the recipe...was it 1 1/2 cans sweetened condensed milk to 2 liters Big Red?
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Old 11-19-2009, 11:55 AM   #109
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i was wondering what the A is in most of the recipes stood for
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Old 12-11-2009, 05:46 PM   #110
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how bout the chorizo breakfast skillet tacos!!!!
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Old 12-14-2009, 09:12 PM   #111
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CC,

Yes it's 1 1/2 cans to 2 liters.


The A's are some weird formatting problem when everything crashed a couple years back.

Droptine1,

The recipe can be found in the tbh cookbook. I'm going to leave it on their for a while. Get out and get you 1 or 4! I'll post it later, after everyone has their cookbooks. Give it a couple months.
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Old 04-28-2010, 01:09 PM   #112
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just found this thread. man there are some good recipes on here. i can't wait to try some of them.
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Old 05-24-2010, 03:19 PM   #113
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Figured it's time for me to add some recipes. I'll start adding them in over time.

Here's an excellent sandwich! Love the heck out of it and it is extremely nutritious.

Baby Bella Sandwiches

3 Cups Baby Bella or Crimini Mushrooms Cleaned and Sliced
1/2 Onion sliced thinly
4 Garlic Cloves Minced
Olive Oil
Monterrey Jack Cheese Shredded
1/2 teaspoon Oregano
Salt, Pepper to taste
4 Big slices of Sourdough or Homemade bread
Whole Grain or Dijon Mustard
Sprouts (Optional)

This is quick and furious but it is not I hard I assure you.

Start by heating a large skillet on high with about 2-3 tablespoons of Olive Oil. Just eyeball it. Get another pan ready for toasting the bread. Sprinkle olive oil on both sides of your bread to give it a decent coating. Toss in onions in first pan, let cook for about a minute.

Next up toss bread and brown only one side of each piece. Remove when browned. Set aside. Now toss in sliced mushrooms and garlic. Let simmer for another minute and add seasonings. Place a dab of water in the pan to let the mushrooms soak up the drippings off the pan and mushrooms. Return to burner on medium low until mushrooms are dark and tender and onions are transluscent.

Now get the bread back in your hands. Slather the BROWNED side with the Mustard. Place both pieces that is not browned down in the pan. Put a decent serving of cheese, then a good coating of the mushroom mix, then another decent dab of cheese. Let cook until both sides of the bread are cooked. Remove from the pan, if needed add sprouts, repeat process with the second sandwich and serve! It is awesome!
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Old 05-31-2010, 09:19 PM   #114
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Thank you for sharing , I will try some of these. Three pepper ketchup,Fat man potatoes are first on my list.
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Old 06-10-2010, 08:49 PM   #115
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good stuff keepem coming!
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Old 06-11-2010, 12:03 PM   #116
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I'll post a new recipe Sunday night!
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Old 06-11-2010, 12:54 PM   #117
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Thanks so much for these recipes!!
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Old 07-05-2010, 10:39 AM   #118
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MC's Buffalo Blue Cheese Burger's
Make's roughly 4 patties. Go big or go home.

1 pound of 80% Lean Ground Beef
1 Pound of 90% Lean Ground Beef
3/4 Cup Crumbled Blue Cheese- I prefer Roquefort
3/4 Cup Monterrey Jack Diced in 1/4" cubes
HEB Wing Sauce or Frank's Wing Sauce
Salt, Pepper
Ranch Dressing, I make it just like the mix pack says, I added cilantro to it last time. Do yourself a favor and make it fresh, bottled wont be nearly as good.
4 Buns of your choosing.

First up, take the meat and lightly mix it together. Also, preheat your grill to about 350 degrees or Medium High. Mix the cheeses together.

Next, separate the meat into four equal pieces. Form them into a ball in your hand. Next, with your thumb slowly form a bowl out of the ball. Fill the whole with the cheese mixture. Now, form the patty back around the cheese mixture and flatten it out to make the patty about 3/4-1" thick. Be sure to have all of the cheese thoroughly covered with no gaping holes for the cheese to leak out. Season patties with salt and pepper. Dont over season, the wing sauce has plenty of salt.

Empty sauce into a pot and warm on the stove or burner on low.

Place patties on the grill and be sure to follow this step to a T. Leave the patty until it is completely cooked on one side before flipping. If you flip it before it is finished cooking on that side it will break when you flip it. Very important.

Once you have cooked it on both sides and the patty is browned on both sides and is stiff it is done, take it off the grill and dunk it in the buffalo sauce. Once completed put it on a TOASTED bun and add the ranch dip on top of it and add condiments of your choice! This will be messy but it will be oh so good! ENJOY!
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Old 09-12-2010, 01:57 PM   #119
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Do you have a recipe for Charro Beans?
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Old 09-30-2010, 10:49 PM   #120
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Bsills,

Yes, it's pretty simple. Soak one bag of beans over night in water after pulling out floaters and any pebbles beforehand of course.

Drop them in with 32 oz of chicken stock, and 1/2-3/4 gallon of water, you want to fill to 3 inches above beans. I do not salt them to start. I add in about 1/2 pound of pork belly, about 3 cloves of fresh garlic, and a 1 medium onion diced up. Bring to a boil for a good while. At least an hour covered. Once they've been rolling for a while reduce to a light boil add in 2 tablespoons of black pepper, 1 teaspoon of cumin, 1 bay leaf, 1 teaspoon of oregano, and i'll throw in 1 whole bell pepper and 1 jalapeno both diced up. Cook until soft. Once soft I throw in a good handfull of cilantro and 2 diced up tomatoes. Check to add salt to taste at the end always in beans. Never salt beans first.
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Old 10-14-2010, 08:26 PM   #121
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Quote:
Originally Posted by mesquitecountry View Post
Grilled beef or whitetail tenderloin with oaxaca (mexican melting white) cheese and portabella mushroom

Cut up one portabella mushroom into chunks

saute in olive oil with a dash of black pepper, salt, and a little parsley.

Cook 4 loins on high heat till medium rare

place mushrooms on top.

Then shred cheese on top and place under the broiler for about 2 minutes until golden brown

Serve with a caipirina drink and eat!

Just made it here at the house and it was awesome!
This one is almost ready. Added some jalepano to the mushrooms and will serve with steamed asparagus and salad. I also cooked both wild pork tenderloin and deer tenderloin. Will try and take a few pics.
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Old 10-17-2010, 07:18 PM   #122
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Dang...now I'm hungry
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Old 10-26-2010, 09:05 AM   #123
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Originally Posted by mesquitecountry
Grilled beef or whitetail tenderloin with oaxaca (mexican melting white) cheese and portabella mushroom

Cut up one portabella mushroom into chunks

saute in olive oil with a dash of black pepper, salt, and a little parsley.

Cook 4 loins on high heat till medium rare

place mushrooms on top.

Then shred cheese on top and place under the broiler for about 2 minutes until golden brown

Serve with a caipirina drink and eat!

Just made it here at the house and it was awesome!


Had this last night...AWESOME!!!
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Old 10-28-2010, 09:01 PM   #124
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Bsills,

Yes, it's pretty simple. Soak one bag of beans over night in water after pulling out floaters and any pebbles beforehand of course.

Drop them in with 32 oz of chicken stock, and 1/2-3/4 gallon of water, you want to fill to 3 inches above beans. I do not salt them to start. I add in about 1/2 pound of pork belly, about 3 cloves of fresh garlic, and a 1 medium onion diced up. Bring to a boil for a good while. At least an hour covered. Once they've been rolling for a while reduce to a light boil add in 2 tablespoons of black pepper, 1 teaspoon of cumin, 1 bay leaf, 1 teaspoon of oregano, and i'll throw in 1 whole bell pepper and 1 jalapeno both diced up. Cook until soft. Once soft I throw in a good handfull of cilantro and 2 diced up tomatoes. Check to add salt to taste at the end always in beans. Never salt beans first.

Thanks Travis
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Old 01-10-2011, 05:31 PM   #125
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Hope this thing is still open lol. I'm thinkin bout makin a cheesecake this weekend. I have a good recipe I wanna use, but I want to make it chocolate. Should I add in cocoa, melt some chocolate chips, or any other ideas? Thanks in advance.

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Old 01-10-2011, 08:03 PM   #126
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Hope this thing is still open lol. I'm thinkin bout makin a cheesecake this weekend. I have a good recipe I wanna use, but I want to make it chocolate. Should I add in cocoa, melt some chocolate chips, or any other ideas? Thanks in advance.

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Swirl it by adding chocolate chips, use at a minimum semi sweet. I prefer a 60% cacao bitter sweet.
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Old 01-10-2011, 08:16 PM   #127
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You should make a cookbook and sell it, Heck Id buy it
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Old 01-10-2011, 10:06 PM   #128
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Thanks man
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Old 01-18-2011, 02:49 PM   #129
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Whatcha got for Pork Chops? I have some that are in the refrigerator and need to cook before they go bad.
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Old 01-18-2011, 03:36 PM   #130
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Whatcha got for Pork Chops? I have some that are in the refrigerator and need to cook before they go bad.
First thing that popped in my head.

Season with salt and pepper. Grill till medium rare then brush this on.

Soy Sauce 1/3 cup
Pineapple Juice 1/4 cup
Balsamic Vinegar 2 Tablespoons
1/4 cup Brown Sugar

Heat all that in a sauce pot until it reaches a boil.

Remove, brush on pork chop, actually dip them in it and dear hard and fast until medium. Pull off and let rest for 5 minutes serve with a starch and grilled or sauteed green beans or asparagus.
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Old 01-18-2011, 03:51 PM   #131
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Do you have one,for Garlic Cole Slaw ?
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Old 01-19-2011, 04:20 PM   #132
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Do you have one,for Garlic Cole Slaw ?
I've never heard of such an animal. Let me do some research.
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Old 01-19-2011, 04:59 PM   #133
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Years ago their was a Seafood restaurant in Dallas,Called the Windjammer and they had the best Garlic cole slaw that I have ever had.I wish that I had that receipe.
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Old 01-19-2011, 05:33 PM   #134
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MC, you have any recipes for ceviche?
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Old 01-19-2011, 06:03 PM   #135
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keep 'em coming T-Berg.... you da man brother



Quote:
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MC, you have any recipes for ceviche?

WH, here's my recipe for Cajun Ceviche using shrimp

http://discussions.texasbowhunter.co...hlight=ceviche
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Old 01-20-2011, 07:37 AM   #136
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MC, you have any recipes for ceviche?
Ceviche is one of the simplest things on earth to make. Personally I prefer tuna. Though I must say this first.

You should never consume raw or under cooked food. It could cause foodborne illness.

Okay, start with the freshest fish you can find, never buy previously frozen. Shop at a fish shop that is always busy, ie Central Market. Ask for sushi grade Tuna or Salmon. Or catch your own Large Mouth bass. Filet and chill. My second favorite behind Tuna.

Remember this is a fresh dish, so let's not muddy the Flavors.

Start
Dice up your 1# of fish in 1/4 to 3/8 inch cubes, place in freezer once done.

Now decide this: Original, Spicy, Spanish, Sweet and Savory.

Original: dice 1/4 of a fresh red onion 1/4"
Mix together a mixture of the following. 1/4 cup proseco or moscato blanco sparkling white wine (at HEB), 2 T Brown Sugar, Juice of one lemon. Season fish with Sea Salt, and top with wet mix and onion above. Stir well, place in fridge for 30 minutes then serve. I usually eat it with toasted French bread.

Spanish: Dice a 1/4 of a red onion, 1 Serrano (seeds optional) pepper, and Cilantro all 1/4" then add in 2 T brown sugar, and the juice of two limes, and 2 T of Tequila (optional). Season fish with sea salt. Just enough to season. Combine with fish and let marinate in fridge for 30 minutes. Serve with tortilla chips. Blue corn preferred.

Spicy: Mix together 1/4 to 1/2 teaspoon of Cayenne pepper and a 1/4 teaspoon of granulated garlic, and a 1/4 teaspoon of black pepper, and 1/4 teaspoon of crushed red pepper flakes, 1 teaspoon of paprika, and 1 Tablespoon of brown sugar. Sprinkle over fish and mix together, add juice of one lemon, and 2 Tablespoons of Soy Sauce. Try it on Bagel chips.


Sweet and Savory
Dice 1/4 of a red onion in 1/4" dices, dice 1 1/4 cup of fresh pineapple or mango in 1/4" dices. Mix together 3 Tablespoons of soy sauce and juice of one lemon. Mix everything together and sprinkle fish with 3 Tablespoons of brown sugar. Let marinate in fridge for 30 minutes. Try it on a savory rice cake.


Voilā. Let me know what you think!
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Old 01-20-2011, 07:38 AM   #137
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Quote:
Originally Posted by Blue Eagle2 View Post
Years ago their was a Seafood restaurant in Dallas,Called the Windjammer and they had the best Garlic cole slaw that I have ever had.I wish that I had that receipe.
Thanks for the lead. I'm still looking.
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Old 01-20-2011, 11:14 AM   #138
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gonna cook the quesadillas tonight with doves. never crossed my mind to use wild birds in 'em. thanks a bunch.
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Old 01-20-2011, 02:37 PM   #139
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Thanks for the ceviche tips. Hope to try it next time were at the house in POC. Being that is the tail end of duck season, have anything that requires quacker?
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Old 01-20-2011, 10:38 PM   #140
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Quote:
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Thanks for the ceviche tips. Hope to try it next time were at the house in POC. Being that is the tail end of duck season, have anything that requires quacker?
Yes, feed it to the dogs!

What are you in the mood for? Spanish, Latin, American, Asian?
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Old 01-20-2011, 10:38 PM   #141
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Fresh trout or red would be phenomenal as well in ceviche.
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Old 01-22-2011, 01:07 PM   #142
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Well to be honest it's my first year to duck hunt so any ideas ya have would be nice. As far as ceviche goes I've never made it with tuna but it's great with fresh trout or red. We made some country fried duck and it was pretty good. Too good for the dog for sure.
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Old 01-22-2011, 04:30 PM   #143
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Quote:
Originally Posted by Wall_Hanger View Post
Well to be honest it's my first year to duck hunt so any ideas ya have would be nice. As far as ceviche goes I've never made it with tuna but it's great with fresh trout or red. We made some country fried duck and it was pretty good. Too good for the dog for sure.
Okay, I'll quit stalling.

Butterfly your duck breast and remove the skin. Season simply with salt and pepper and a pinch of Tyme. Pan sear till golden brown with a little olive oil. Take 1 cup of dried cranberries, 1 cup of 100% cranberry juice and 3 Tablespoons of corn starch, mix all that until starch is dissolved. Remove duck from pan and pour in sauce. Let simmer and scrape pan.

Once simmering place duck back in, remove from heat and let stand covered for 3 minutes. Serve!
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Old 01-25-2011, 05:09 PM   #144
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There is a place in Texas City that used to be called Fisherman's Reef, it burned down and re-opened as The Reef probably about 15 years ago. Any Galveston County residents will know the place.

Anyway, my question is... Do you have a recipe for Green tomato relish?
That place serves a bowl of cole slaw, green tomato relish, and hush puppies as soon as you sit down. (Kinda like Mexican places bring out chips and salsa)

It seems that its pretty much just tomatoes and onions. I've seen recipes online but most call for bell peppers and other stuff added in. Even the ones that dont call for extra stuff just dont "sound" right.

I know it sounds awful picky, but I'm really after that flavor I remember from when I was a kid.
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Old 01-25-2011, 06:56 PM   #145
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Quote:
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There is a place in Texas City that used to be called Fisherman's Reef, it burned down and re-opened as The Reef probably about 15 years ago. Any Galveston County residents will know the place.

Anyway, my question is... Do you have a recipe for Green tomato relish?
That place serves a bowl of cole slaw, green tomato relish, and hush puppies as soon as you sit down. (Kinda like Mexican places bring out chips and salsa)

It seems that its pretty much just tomatoes and onions. I've seen recipes online but most call for bell peppers and other stuff added in. Even the ones that dont call for extra stuff just dont "sound" right.

I know it sounds awful picky, but I'm really after that flavor I remember from when I was a kid.
Can you tell me the original owners name? That will help.
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Old 01-25-2011, 07:14 PM   #146
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Hunt In: Backyard
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Jerry Bulgherini
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Old 01-25-2011, 07:15 PM   #147
kfd82
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Join Date: Jul 2007
Location: Madisonville
Hunt In: Backyard
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Before you spend too much time figuring this out....they sell the stuff in quart jars at the restaurant. I could get a few next time I go home.
I just thought you might know of something off hand.
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Old 01-25-2011, 09:25 PM   #148
mesquitecountry
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Location: Texas
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Quote:
Originally Posted by kfd82 View Post
Before you spend too much time figuring this out....they sell the stuff in quart jars at the restaurant. I could get a few next time I go home.
I just thought you might know of something off hand.
If you could get me a jar I could break it down fairly easy.
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Old 01-31-2011, 09:44 AM   #149
Hart8
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Join Date: Dec 2010
Location: Waxahachie,Tx
Hunt In: concho co. tx
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Some of the finest recipes i've ever seen.All with ingredients I can pronounce! Tortilla soup,outstanding.(why in the world I never thought to make dove quesadillas I'll never know) thanks a bunch.
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Old 06-02-2011, 06:30 PM   #150
lawdawg
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Join Date: Apr 2008
Location: Port Lavaca, Tx
Hunt In: Cheapside/ Gonzales County
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Thanks for the recipes. Gonna try a few in the future. Ill report back. Thanks again
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