Kangaroo in Red Wine
Sandy (Australia)
Ingredients:
4 lb. kangaroo meat
dry red wine
bouquet garni
4 onions sliced
6 oz butter
salt and pepper
20 small white onions
1 cup dry white wine
8 oz mushrooms (optional)
chopped parsley for garnish
Directions:
Cut the kangaroo meat into 1-inch cubes and place in an earthenware or stainless steel bowl. Cover with dry red wine and add bouquet garni. Leave in a cool place for at least 24 hours.
When ready to cook, drain the kangaroo, reserving the marinade. Saute sliced onions in 2 oz butter until golden in a flame-proof casserole dish or a large saucepan. Add kangaroo meat and cook for 10 minutes. Pour over the reserved marinade and season to taste with salt and pepper.
Allow to come to boil, cover and lower heat and cook until meat is tender...about 11/2- 2 hours.
Saute the small white onions in remaining butter until they start to become soft. Pour over dry white wine and allow onions to poach gently until cooked. Add to kangaroo just before serving. If desired, add mushrooms 5 mins before serving. Serve sprinkled with chopped parsley.
Tastes great!!
Fine as Frog Hair Venison Backstrap
Booger (Florida)
Add one large glob of congealed bacon drippin's to a preheated cast iron skillet. Cut backstrap (venison) into strips, marinate in a little soy sauce and a touch of Worcerstershire sauce, salt and pepper, (heavy on the pepper). Slice up 2 bell peppers and one LARGE Vidalia onion (Southern recipe, Southern onion) or a sweet onion for you Yankee types. Stir fry for a short while, till your onions just start to lose the crisp, if you know what I mean. Add the meat and a can or jar of mushrooms. Cook for about 5 minutes and serve over steaming hot rice.
Enrique's Bambi Burritos
DoubleH (Virginia)
1lb Venison, Cut into 1 inch cubes
1 medium onion, Chopped
1-2 Jalepenos, diced
1 Bell pepper, Cut into 1-2 inch strips
1 half package taco seasoning mix (I use Old El Paso Low Sodium)
1 half can refried beans (I use Old El Paso Vegetarian to keep the recipe light)
Flour Tortillas (I prefer whole wheat, but any will do.)
Cheddar or Jack Cheese
Brown the venison, onion, jalepenos and taco seasoning in 1tbsp olive oil and add a couple splashes of worcestershire. Add green peppers and cook another 5 minutes, or until the pepper starts to soften. You can also add salsa to taste at this point. Stir in in refired beans and cook until bubbling. Stir in shredded cheese to taste, remove from heat and cover. Let sit 5 minutes. Wrap in tortilla, serve with cold cervaza and it's fiesta time.
(This recipe will also work well with chicken breasts.)
Enrique's Venison Chile Verde
DoubleH (Virginia)
2 lbs venison, cubed (I usually use round steaks, because I make sausage out of the shoulders and scraps.)
1.5 - 2 lbs potatoes, cubed (Depending on how much you like potatoes.)
2-3 cans of diced mild green chiles
2 cans (15-16 oz) of diced tomatoes, undrained (You can use stewed or whole if you prefer.)
2-4 jalepenos, to taste, chopped (Generally, more if they're pickled, less if they're fresh.)
2 small or 1 medium onion, chopped
2-3 cloves garlic (Or garlic powder to taste.)
Beef boulion, as needed
Salt, to taste
cayenne pepper, to taste
Optional: Marinate venision overnight in your favorite red wine based marinade, but allow to drain thoroughly before using the venison. (Hint: As I learned Saturday, do not use your wife's favorite $20 bottle of Cabernet Franc for this purpose. My explanation that the label said "excellent with game" didn't get me too far.)
Food Editor's note: DoubleH, you must be a wine heathen. I don't know why your wife didn't have you publicly flogged. Give her my sympathies for obviously having married so far below her station.
Brown the venison along with the onions, jalepenos, salt, cayenne pepper and garlic (I usually use olive oil.) Do not drain, add browned venison to crock pot. Add tomatoes, green chiles and potatoes. Mix beef boulion with water and add enough to cover all the ingredients in crock pot. Cook until venision is crumbling and potatoes are tender. (I usually end up cooking it all day on High. You can mix some corn starch with hot water and add during the last hour if you want to thicken it up.
Company Chili
Gunther (South Dakota)
7 lbs meat
6 pounds kidney beans
3 garlic bulbs
1 oz cumin
2 oz ground cayenne
2 oz hot chilis
5 pounds tomatos
3 oz Hot chili powder
3 pounds onions
1 pound jalepenos
1 quart ketchup
black pepper 2 tbls
water - a lot.
Brown dead animal flesh, throw in pot add everything else. Feel free to add whatever else. Add a lot of water and boil down several times 6-8 hours minimum. Mild
For real chili equal parts meat and peppers half jalepenos, half chili's and reds or 1 to 1/4 habeneros, 1/2 onions, ie, 4 pounds meat 2 lbs stink lillies, garlic and rest of ingredients remain the same but I usually omit the beans. If you do use beans, do everyone a favor and rinse until they no longer foam. Washes the farts off that way. WELL,,, some of 'em.
Chinese Venison
hotshot (Indiana)
Cut steak into small bite size pieces. While cutting, heat oil inskillet or wok. Put in meat, stirring often and add soy sauce and Chinese hot chili sesame oil (got it at the grocery store in the Chinese food aisle). either cut up several vegetables or purchase a frozen package of stir fry veggies ( my choice as it is quicker). Add a double handful of UNSALTED peanuts, some ground ginger, dried and crumbled chillis, and a can of drained water chesnuts. Serve over rice. Either a white or red wine goes well as the meat is dark, but the rice adds a lightness to the meal which compliments a white.
BBQ'd Venison Steaks
Posthole (Oklahoma)
This recipe works great for the lesser cuts of venison, like ham or shoulder steaks. It's good too, for tenders and loins, but I typically don't cook the good stuff on the barbie.
The Steaks
Slice venison into 1 inch steaks, making sure to trim excess tendon and fat from the steaks. wider cuts tend to curl on the grill, so I make my pieces about 3X3 or so. Soak the venison in cold water with a pinch of salt for about an hour prior to cooking.
The Rub
I use a dry rub called Oklahoma Joes Steak seasoning, but if you can't get it where you live try plain Lowry's Seasoned Salt. Another good one is called Head Country, but you probably can't get that either since it's made in Oklahoma. Plain old salt and pepper works too. Just season them fairly liberally, especially with the pepper. Sprinkle the rub on the steaks and rub it in good. That's why it's called a rub, dufe.
The Fire
I have a big Weber gas grill (lucky me) so I light the back burner and turn off the front and middle ones after my grill is heated up. As long as you get about 250 going in your grill and the heat is indirect, it'll work well. For charcoal or wood grills, arrange the coals so they aren't directly under the meat. Place the meat on the grill and be careful to turn the steaks only once. This is secret to good grilled meat, to turn it only once. Close to the end of cooking, about 8 minutes or so per side, apply a thick coat of good barbeque sauce with a paint brush. Leave the steaks on only long enough for the sauce to slightly bubble. You don't want it too cook or it will turn black. Just leave it on long enough to bubble and get sticky. Serve the steaks with baked potatoes and asparagus spears. That's my favorite combo.
A word about barbeque sauce: I wouldn't be caught dead with a stock jar of barbeque sauce in my pantry. KC Masterpiece, all those others are just glorified catsup. I use Head Country almost exclusively, but there are several others you probably have in your area that are just as good. That is if you live in barbeque country. I like the sweet kind, as it adds a lot of flavor to the meat.
Bert's Spanish Venison Steak Recipe
Bert (Texas)
2 lbs. Venison steak
1/2 C flour
salt, pepper and Tony Chachre's to taste
3 T cooking oil
2 cans golden mushroom soup
1 C evaporated milk
1/2 C sliced celery
1 med onion, chopped
1/2 C green pepper, chopped
Soak steak 1/2 hour in vinegar water; rinse and dry.
Roll steak in flour after seasoning with salt and pepper.
Warm cooking oil in skillet.
Add floured steaks.
Fry on both sides until brown.
Remove and place in baking dish.
Mix all other ingredients and pour over steaks.
Cover tightly and bake in slow oven 300 degrees for about 1 1/2 hours or until tender.
Barry Bob Posthole's Hobo Pizza
Posthole (Oklahoma)
My kids love this and ask for it all the time. I like to use ground venison, but it works with ground beef too.
First, an overall description. A hobo pizza is something I came up with to describe to my kids what folks would, or could do, with leftovers when I was a kid. You probably have similar recipes that you use for leftovers, or had the same thing as a kid. The basic recipe sounds a lot like a pot pie, which is basically what it is, with a few new, good twists.
Tools
Dutch oven with cover
Hands
Ingredients
Flour
Vegetable oil (or PAM if you're a yuppie)
Bacon grease
Leftover vegetables like green beans, limas, corn, okra, peas, carrots, etc.
American cheese slices
Parmesan cheese
Salt and pepper
A good attitude
Da Dough
Make a basic biscuit dough. If you don't know how to do this, kill yourself, or refer to every other recipe I've posted on this site. Only this time, roll the dough out with a rolling pin very thin, about 1/4 in, on a floured surface. Place the hole glob in a greased (or Pammed if you're a yuppie) dutch oven, and press the bottom and sides to where you have a nive 1/8 in pie crust kind of deal that is four to five inches deep and covers the bottom of the oven.
Da Fillin'
I like to brown a pound and a half or so of venison grind, seasoned with a little onion, a little garlic, and a lot of black pepper, and of course a dollop of bacon grease. If you use beef, be sure to drain it. I brown the meat in the dutch oven so my pot is pre-oiled, but suit yerself. I also add fresh quartered mushrooms pretty late in the browning process to add flavor to the meat but this is optional. Once the meat is almost, but not quite brown, remove it and let it cool for a few minutes. After it's cool, drain it, and put it in the bottom of your dutch oven, right on top of your dough. I like to have enough dough to make a 'biscuit-like' but this is a matter of taste. Place a layer of American cheese slices over the top of the meat and spinkle liberally with pepper.
Da Veggies
Add, in layers, as many leftover veggies from the fridge that you have. Peas, corn, okra, green beans, limas, anything you have is good in hobo pizza. I like to add frozen packages of veggie combo packs that always seem to languish in the freezer. Caution: Go sparingly on anything with green pepper, as it will make you fart.
Once you've gotten a good layer of veggies over the meat and cheese, spread a nice thick layer of leftover mashed potatoes over the top. Then, sprinkle the top of the potatoes with salt and pepper, cover with a lid, and bake in a preheated oven for 30 minutes at 300 degrees. At 30 minutes, take the cover off, spinkle with parmesan cheese and bake an additional 15 minutes uncovered at 350.
Take the dutch oven out of the oven and let the whole thing rest for about ten minutes before serving. I use a cake cutter to make servings. The dough should be nice and brown, and the middle should be firm, but runny, ifyouknowwhatImeanandIthinkyoudo.
A great midweek dinner using leftovers.
Barry Bob Posthole's Artery Cloggin' Deer Supper
Posthole(Oklahoma)
The Steaks
1-2 pounds of venison steaks, sliced 1/2 thick
2 eggs
1/2 cup whole milk
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon pepper
The Biscuits
2 cups All purpose flour
2 tablespoons drippings
2/3 cup buttermilk
1 teaspoon salt
The Gravy
3 tablespoons of drippings
1 teaspoon bacon grease
3 tablespoons flour
1 teaspoon salt
1 1/2 cups whole milk
Tools
deep cast iron frying pan or dutch oven
biscuit pan
The Steaks
Rinse well thawed venison steaks with cool water and trim any remaining tendon. The steaks should be cut into strips about 1/2 inch thick. Soak the steaks in 1 cup of cold milk for about 30 minutes. By hand, beat the 2 eggs in a shallow bowl until they are will mixed, about what you'd do for scrambled eggs. Pour off a little of the milk, about 1/3 cup into the eggs and mix it well. Place 2 cups of flour on a large platter or paper plate and mix in the pepper and baking powder until it is well mixed. Heat about 3 cups or so of Crisco in a deep skillet until it is almost smoking. If you put a small slice of green onion in the grease, it should sizzle pretty good when you first drop it in. Dip the steaks in the egg mixture then roll them in the flour mixture and drop them one by one into the hot oil. Turn them over as necessary to make sure they get done on both sides as they will float in the oil. Cook about 2 minutes or until the steaks are golden brown and remove and drain them on a platter lined with paper towels. Don't cover them up or they'll get soggy.
The Biscuits
In a large bowl, add all of the dry ingredients and mix well. Then add 2 tablespoons of drippings from the skillet. Mix this all well (I use my hands) until the mixture is crumbly and pretty fine. Add the buttermilk all at one time and mix it up until you have a slimy ball of dough. Turn it out onto a surface that's covered with flour and knead it with your hands until the dough can be handled without being sticky. With a rolling pin, roll the dough into a rough circle about 1 to 1 1/2 inch thick. Cut the biscuits out with a biscuit cutter (a Campbell's coup can makes a wonderful biscuit cutter) and place them with sides touching in a greased biscuit pan. Bake for about 15 minutes at 375.
The Gravy
In a cast iron frying pan, heat about three tablespoons of the drippings from the deep skillet and a teaspoon of bacon drippings. When it's hot, add the flour and the salt and pepper. Stir the mixture in a paste and let it brown lightly, constantly stirring it. Add the milk and stir the mixture well, breaking up any clumps. Cook the gravy until it's about as thick as you want it and remove it quickly to a gravy boat or bow. The gravy is good smothered on steaks and the biscuits. Serve all of this with honey, fried potatoes, and lots of iced tea.
SMALL GAME
Rita's Crocked Rabbit
Rita
No this isn't about an over-imbibing hare. It is a recipe from my Sis for cooking rabbit in a crock pot.
1 large rabbit, cut in pieces
3 T minced bacon
1 onion, chopped
1/2 tsp thyme
1/2 C sauted mushroom slices
1 C beef bouillon
1 C sour cream
2 T lemon juice
3 T flour
Minced parsley
Marinate rabbit overnight in fridge. Then pat rabbit pieces dry with paper towel and put in crock pot. Add bacon, onion, thyme, and mushrooms. Pour bouillon over top. Cover and cook on low 6-8 hours.
Turn setting up to High. In a bowl, mix sour cream, lemon juice, and flour. Remove rabbit from pot and keep warm in oven. Stir sour cream mixture into liquid in the crock pot. Cook until thickened. Spoon sauce over rabbit, sprinkle with parsley and serve.
Helen
Rabbit in Tarragon
Sandy (Australia)
1 young rabbit
seasoned flour 4 oz butter
3/4 cup dry white wine
2 Tbs fresh tarragon or 1 tsp dried tarragon
another 1/4 cup dry white wine to soak the tarragon in
Skin and clean rabbit, reserving the liver (if you like).
Cut into serving pieces and sprinkle lightly with a little seasoned flour.
Melt butter in a large frypan and brown the pieces of rabbit quickly on all sides, being careful not to let the butter burn.
Lower the heat, add 3/4 cup wine and cover the pan.
Simmer the rabbit gently for about 45 minutes, or until it is tender.
Soak fresh tarragon or dried tarragon in 1/4 cup of wine for 30 mins.
Add the flavoured wine to the frypan, raise the heat, and turn pieces of rabbit.
Cook for 5 minutes. Remove rabbit to a heated platter. Pour sauce over rabbit.
The liver may be sauteed in butter for 5 mins and added to the sauce just before serving.
OTHER STUFF
Baked Young Woodchuck in Sour Cream & Mustard
Herb (Oklahoma)
Ingredients:
6 lb woodchuck cut into serving pieces flour
salt & fresh ground black pepper
5 Tb. lard or butter
Dijon mustard
3 slices of bacon
1 onion, diced
1/4 cup thinly sliced carrots
1/2 sliced mushrooms (sorry Helen) *Ed. note: No problem. You go ahead and eat them slimy fungi that grow on... Oh never mind
3 Tbs chopped Parsley
1 tsp. Harvey's Sauce or Kitchen Bouquet
1 cup sour cream
1/2 cup sweet cream
Directions:
Soak the woodchuck pieces (be sure to remove the glands and all fat from the 'chuck before cutting into pieces) in salted water overnight or for several hours, then rinse dry and roll in flour, salt and pepper and saute' in fat until richly brown.
When cool enough to handle, spread the pieces generously on all sides with Dijon mustard.
Place on strips of bacon in shallow baking dish.
Saute' the onion, carrots and finally the mushroom. Add the parsley and Harvey's sauce. Check for salt and pepper.
Over low heat, stir in the sour cream and sweet cream, melding the two creams.
Pour over meat pieces and bake in a 350 degree oven 40-50 minutes or until meat is tender.
Check dish once or twice, and if it seems to need moisture add cream.
Not Just Beantown Baked Beans
FTE (Massachusetts)
The horseradish provides a nice little kick to this dish.
1 lb. navy beans
2 cups brown sugar
4 cups tomato juice
1 cup chopped onion
1/2 tsp dry mustard
1/4 tsp ground cloves
1 Tbs fresh grated horseradish
1/8 tsp cardamon
1/2 tsp fresh ground black pepper
2 tsp salt
1/2 lb shredded barbecued pork
Cook beans until tender.
Place in oven-proof pot.
Stir in rest of ingredients.
Bake at 350 degrees 1-2 hours.
North Caroliona Sweet Potato Casserole
Bert (Texas)
3 cups sweet potatoes, cooked, drained and mashed
1 cup sugar or less
1/2 tsp salt
2 eggs
1/3 stick oleo
1/2 cup milk
1 Tbls vanilla
1 cup chopped pecans
1 cup brown sugar
1/3 stick oleo (soft)
1/3 cup flour
Mix taters, sugar (white), salt, eggs, 1/3 stick oleo, milk and vanilla.
Pour in casserole.
Top with mixture of pecans, brown sugar, oleo and flour.
Bake at 350 for 30-40 min.
Mama Carnivore's Steak Gravy
Carnivore (Virginia)
I am not kidding when I say this is fabulous. My mother makes it.
1. One pkg of fresh mushroom, cleaned and sliced --saute in a little butter and oil (combo) for 5 minutes and set aside.
2. 2 Tblspoons of finely chopped shallots --saute in a little butter and oil (combo) for about 2-3 minutes
3. Wash and dry steaks and saute in hot oil and butter until desired doness. set aside and cover with foil to keep warm.
4. In the same pan as fried steaks, (heat pan) and add 1/2 cup of canned beef broth and 1 Tblspoon of tomato paste.
Scrape sides of pan to get delicous stuff off.
Reduce (cook down) this until you have about 3 Tblspoons.
Mix 1/2 T cornstarch in 1/4 cup of Maderia cooking wine and add to broth mixture.
Boil rapidly for about 1 minute to get rid of alcohol and it thickens slightly.
Add mushrooms, warm up and serve over steaks.
Top with freshly chopped parsley about 2 Tbspoons.
You can experiment with this. it is the broth and the maderia that give it the flavor.
Honey Cheese Pie
Dennis (British Columbia)
Those with campers,boats etc that have a oven can do this in the field.
Make pie crust and bake it in a 8 inch pie pan.
You need:
8 oz low fat cheese ie cottage or ricctta etc.
3 tablespoons honey and maybe just a bit more.
2 well beaten eggs
juice from half a lemon
1/2 teaspoon cinnamon
Enough crushed walnuts to cover bottom of pie crust
Preheat oven to 375.
Mix cheese and honey, add eggs,lemon juice and cinnamon and mix well.
Put walnuts on pie crust and pour mixture in.
Cook 30 minutes and when mixture is set, sprinkle some cinnamon or nutmeg etc. over the top.
Nice with a cup of coffee by the camp fire.
Home Made Root Beer
Rolly Jurgens (Idaho)
My wife teaches school and each spring near the end of the year, she makes root beer in class and adds ice cream for floats. The kids love it and seem enthralled watching the "smoke" from the dry ice carbonating the liquid. Honestly, I have never had the opportunity to try the root beer myself as the kids drink it all up and there is never any to bring home. My wife gets rave reviews however.
Use a cooler or some other container that will hold more than 5 gallons of liquid (6 gallons preferred).
Use 5 gallons of water or replace some with crushed ice.
Add one bottle of root beer extract (2.5 oz size).
Add 5 pounds of sugar. Mix sugar, extract and water.
Add a 5 pound block of dry ice.
Put it in a container with a LOOSE lid so the mixture doesn't splash out from the bubbling dry ice.
The bubbling dry ice will blow the lid off if tightly sealed.
Let sit for 20-30 minutes and drink as the carbonation is about right for root beer. Stir it as it is working.
Garlic Cheese Grits
Bert (Texas)
1 cup of grits (quick grits not instant grits)
1/2 cup milk
3-4 beaten eggs
1 stick of margarine
1 roll of garlic cheese-4-6oz
1 or 2tsp Worchestershire sauce
dash more garlic powder if desired
Cook grits according to package directions until done.
Add milk, cheese, eggs, butter and some seasonings and stir until well blended.
Pour into buttered casserrole.
Sprinkle with paprika for garnish if desired.
Bake @ 350 degrees 30-40 minutes or until set or until it begins to brown.
You can use Jalepeno cheese also.
Frog Legs
SL (Kentucky)
Slip skin off hind quarters of frogs.
Wash thoroughly and pat dry.
Rub in salt and pepper.
Dip in slightly beaten egg.
Roll in fine bread crumbs.
Fry in deep fat until well-browned.
Drain on paper towels.
For you wussies who can't handle deep-fried foods, my daughter-in-law tells me they are quite tasty if you skip the breading and saute them in garlic and butter. I can't vouch for that. We don't saute in my house.
Flaming Bunghole
Hunter Ed (New York)
Fry off to the side 1lb. sausages either hot Lo-wopaho or sage if no sage ready mix is available then add sage. And yes you can use the drippins too.
After sausage is fried and drained add 8oz or so sliced or cubed pepperoni and cook long enough till it oozes some
Meat:
Turtle is preferred but seeing how everything tastes like chicken it works. I've also used shrimp, deer, and fish.
I take the meat and burn it for a few mins. On the grill it adds flavor.
Boil the chicken after grilled your not cooking the chicken just burning it some. Remove skin and feed to dog or if you're not worried about fat eat it.
Pull meat off bone and tosse in pot liquid stock also.
œ c. bacon grease [You might want some extra for later]
1 c. flour
Large cast iron pot with cover
Melt grease in pot add flour till thick but still liquid. The trick is to darken the mix without actually burning it. The mix will smoke some; the darker the mix becomes the darker your finished product.
You'll want a nice chocolate color. Everything below this line is one cup unless otherwise noted.
Onion-green or yellow or red pepper-scallions or leek
2-c. celery chopped med.
3 good size garlic cloves chopped
2 med. Tabasco peppers-little thin red hot ones-seeds and all
Mix veggies in pot with bacon mix stir and cover. Let veggies fry for a few mins.
Then add:
1qt. Whole tomatoes
1tsp white pepper
1tsp. Cayenne pepper
1tsp. Cilantro
1tsp. Curry
œ tsp. Chili pepper
Salt to taste NOT now
Add sausage and pepperoni
Rice you can either add 1c. To pot or cook enough for 6 or 8 servings and ladle potted mix over plate of rice. Don't add the rice till you are almost done. Minute rice cooks fast and does not turn mushy.
Now after rice is done salt to taste.
I'll take baking soda and add 2 or 3 tbsp. to pot after cooked, this removes the acid and results in no indigestion.
But beware the pot will foam over if not tall enough. If ya really want to liven things up eat half a plate without baking soda, then add some. Man you’ll fart like a racehorse! If pot is not thick enough then add some of the flour/bacon mix to thicken. The bacon grease imparts a special flavor. I’ve tried butter, olive oil neither seems to work proper.
Cut up a big chunk of bread & smear with butter
Cornbread is good also
Several Beers work as refreshment.
Ice Cream afterwards to cool off your bunghole!
Breakfast Burritos
Posthole (Oklahoma)
I love these for fishing trips. You have to get up a tad early to make 'em, but at about 11:00 AM, you'll be a hero. Don't forget to take a big thermos of coffee to go with 'em!
Ingredients:
Scrambled eggs (wet ones)
fried pork sausage
fresh tomatoes
sweet, or green onions, diced
picante
4 slices of american cheese
flour tortillas
aluminum foil
Scramble three or four eggs in a skillet with butter and a little cream. Take them off when they're still 'wet', or a little underdone. set them aside.
Stir fry about three tablespoons of diced onions, diced fresh tomatoes, and a little salt until the onions are hot. Not clear like satueed, just hot through and through.
Now, lay the tortilla flat and lay a slice of cheese in the center of it. Spoon a good sized helping of egg in the center of the cheese.
Sprinkle, with your fingers, some of the tomato/onion mixture on top and add about a teaspoon of picante. Salt and pepper good, and roll the whole thing in a burrito type shape.
Make up as many as you have ungredients for and wrap them all in tin foil and heat them in the oven for 20 minutes at 250.
Remove them, and place them in a six pack cooler to take to the lake with you for a scrumptious midmorning lake breakfast. I like jalapeno peppers with mine, but that's optional.
These are also good with cold beer, if you've started that early.
WARNING: Take some toilet paper with you! These have a tendency to make the old bowels work overtime! BUT THEY'RE GOOD!
Biscuits & Chocolate Gravy
Posthole (Oklahoma)
Biscuits
Ingredients:
2 cups of all purpose flour
1 tablespoon of baking powder
1 teaspoon of salt
2 tablespoons of melted bacon drippings
about 1 cup of buttermilk
Mix all of the dry ingredients well in a large bowl. Add the melted bacon drippings and cut it in with a fork. then with your fingers work the mixture until it's fine crumbs. Add the buttermilk a bit at a time and mix well until you have a nice firm dough. Work it into a ball and sprinkle it liberally with flour. Turn it out on a floured surface and knead the ball until you have a smooth ball of dough that doesn't stick to your hands. Roll it out to about 1 to 1 1/2 " and cut your biscuits. I use a Campbells soup can; it's just the right size. Place your biscuit pan on the stove and melt a nice glob of congealed bacon drippings in it. Then remove it from the stove and coat the bottom well with grease. As you place the biscuits in the pan, place them in the grease and turn them over once so they get nice and coated. Bake in a preheated oven for about 15 minutes or until they are nice and light brown.
Chocolate Gravy
Ingredients:
About 1/3 cup of sugar
2 tablespoons or so of flour
2 tablespoons or so of cocoa
about 1 cup of whole milk
big patty of real salted butter
Put everything except the butter together in a pan over medium heat. you have to stir this stuff constantly or it'll stick or get lumpy. When it has the consistency of gravy, and if you don't know that you may as well quit cooking and I mean right freaking now, pour it into a bowl and drop the butter in the gravy. Don't stir it up, just let it melt there.
Serve this over those hot buttermilk biscuits and your family will love you forever.
Bert's Blackened Cajun Cheeseburgers
Bert (Texas)
(This recipe is not cardiac friendly)
2 lbs ground beef (will make four patties)
2 cloves of garlic (minced)
1/8 cup of finely chopped onion
1/8 cup bbq sauce
cracked black pepper ( a bunch)
Tony Chachres Cajun Spice (Mo Spice)
Put meat in a bowl and minced garlic, onion, sauce, tbs of Mo Spice, and add a couple of pinches of black pepper, mix thoroughly. Make patties and cover with black pepper and Tony's, I mean smother each patty good. Get a good coating on them.
Heat a cast iron skillet on Med-high heat til nearly white hot. Sprinkle pepper and spices in pan. Place one patty in center and cook for about 3-4 minutes and flip. Cook other side about the same until done you your liking. Patties will look charred but are ok, don't let them get crusty though. Put patty on plate and press with spatula to drain grease, unless you like a lot of grease in your burgers. Drain skillet and repeat.
Serve with your favorite cheese,
I prefer sharp cheddar, swiss and especially pepper jack.
