Byers/DHC party Recipes....

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Byers/DHC party Recipes....

Postby Indaswamp » Mon Aug 06, 2012 6:37 pm

I have been asked to start a thread with all the recipes cooked over the weekend...
Snapper Mardi Gras:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=182284&p=1700684

Venison Sauce Piquant:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=135853&p=1269511

Orange Glazed Ducks:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=71&t=69414&p=1257634

Jambalaya recipe:
(I used Pork and sausage instead of chicken) and the pork stock from the hog head was AWESOME; thanks to Byers for saving it for us! :thumbsup:
http://www.gumbopages.com/food/jambalaya-gautreau.html

Beignets:
http://shop.cafedumonde.com/mpr/mdb-cafed?cfg=cafed&fnc=3&style=4&form=detail.htm&header=detailHeader.htm&footer=detailFooter.htm&rno=6

Crepes:
http://www.duckhuntingchat.com/forum/viewtopic.php?f=4&t=123852&start=33950&hilit=crepe+recipe#p1696435

White Remoulade Sauce for Boudin balls:

1 1/2 cups real Mayo (NO MIRACLE WHIP!!!!!!!!!!!!!!!!!!!!!!!!!!)
1/4 cup extremely finely diced celery
1/2 cup extremely finely diced green onions
2 TBSPS. minced garlic
1/2 cup creole mustard
1/4 cup chopped fresh parsley or 1/8 cup dried
1/2 cup ketchup
1 TBSP. real fresh lemon juice
1 TBSP. Worcestershire sauce
1 tsp. Louisiana hot sauce
1/2 tsp. paprika (my secret addition...WTN-this ain't on the sheet I gave you, I adjusted this on the fly at Byers and it's not written down)
****salt and cracked black pepper to taste
****granulated garlic to taste

****mix and put in refrigerator 24 hours prior to serving, check seasonings and adjust as needed after sitting in frig.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby Indaswamp » Mon Aug 06, 2012 6:38 pm

@Red- Klady helped me video the making of the jambalaya and as soon as I have time to upload it I will post it for ya....
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby Indaswamp » Tue Aug 14, 2012 9:05 pm

Bump for Cannon...
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby Indaswamp » Tue Aug 14, 2012 9:13 pm

waiting on ladyK to post up the goat cheese torta and the cinnamon roll recipe. Those cinnamon rolls were da bomb!!! :yes:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby WisconsinWaterfowler » Tue Aug 14, 2012 9:54 pm

I WILL MAKE ALL OF THESE
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Re: Byers/DHC party Recipes....

Postby Indaswamp » Tue Aug 14, 2012 11:00 pm

How about that salsa recipe Cannon? I love salsa and chips!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Byers/DHC party Recipes....

Postby Westtennduckhunter » Wed Aug 15, 2012 4:16 am

Indaswamp wrote:How about that salsa recipe Cannon? I love salsa and chips!!


I tell you what was delish, were those homemade fries cannon made.
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Re: Byers/DHC party Recipes....

Postby WTN10 » Wed Aug 15, 2012 6:17 am

Westtennduckhunter wrote:...delish...


Easy there, Rachel Ray.
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Byers/DHC party Recipes....

Postby Westtennduckhunter » Wed Aug 15, 2012 6:23 am

Was unaware she had that word copyrighted. I'll write her an apology.
teddysberna wrote:
whistlin_wings wrote:Did you get his autograph?

I thought about getting him to sign my cleavage, but decided against it at the last moment.
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Re: Byers/DHC party Recipes....

Postby grizz18 » Wed Aug 15, 2012 6:34 am

WTN10 wrote:
Westtennduckhunter wrote:...delish...


Easy there, Rachel Ray.


:lol3:
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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 10:25 am

Westtennduckhunter wrote:
Indaswamp wrote:How about that salsa recipe Cannon? I love salsa and chips!!


I tell you what was delish, were those homemade fries cannon made.


Those are not for amateurs.

Ingredients:
Potatos

Steps:
1. Cut potatos into fries.
2. Drop in hot oil.
3. Remove and ask Swamp to add Tony's creole seasoning so that you don't put too much on 'em.
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 10:29 am

Indaswamp wrote:How about that salsa recipe Cannon? I love salsa and chips!!


1 Can Rotel tomato
1 large can of tomatos, petite diced
Garlic salt to taste
Cilantro to taste
1/3 cup sliced jalapenos

Blend it. Frigerate it. Eat it.
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby LadyK » Wed Aug 15, 2012 10:52 am

Rolls/Cinnamon Rolls

1 qt. sweet milk (I use whole milk)
1 c. crisco
1 c. sugar
2 pkg. yeast
1/4 c. water
12 c. flour
3 tsp. baking powder
1 tsp. baking soda
1 Tbsp. salt

Scald milk; add sugar and shortening. cool to lukewarm. stir in 6 cups flour and yeast. Beat until smooth. cover and set in warm place. let rise 1 1/2 hours or until double in size. add baking powder, soda, salt and 6 more cups flour. knead well. Make into rolls and let rise 2 hours. Rolls bake at 425 for 12 minutes.
Cinnamon Rolls bake at 375 30-45 minutes; roll dough pretty thinly. brush completely with melted butter. add cinnamon and sugar blend as desired. roll into log and slice.
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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 10:58 am

Oh, and whilst I'm at it, I'm gonna need to know what was in the batter used on those balls and also what was in the batter for those fried 'maters. Remember, where Cannon's concerned, its always amateur hour. You can't assume I know how to make hot water.

I'm completely incompetent, but I have staff that is waiting on baited breath to create these marvelous dishes for me.
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby ByersFarm » Wed Aug 15, 2012 11:08 am

The fried green tomatoes and fried zucchini were done via this method.


Ingredients
Peanut oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten
1/4 cup water
Ranch dressing, for dipping
Directions
Spicy Dipping Sauce:

1 cup sour cream
2 tablespoons buttermilk
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper
Dash hot sauce
Kosher salt and freshly ground black pepper
Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add eggs and water. Dredge the zucchini in the flour, followed by the egg and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 3 to 4 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper. Serve alongside the zucchini.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.
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Re: Byers/DHC party Recipes....

Postby LadyK » Wed Aug 15, 2012 11:10 am

Goat Cheese Torta

(9 inch Spring Form Pan)
4 blocks cream cheese
2 logs goat cheese
Approx. 32 oz Pesto
Approx. 32 oz Sun Dried Tomatoes
Pepper (red/black)
Oregano

Completely drain Pesto and Sun Dried Tomatoes. Combine cream cheese, goat cheese and spices to taste.
You are assembling upside down in the pan if you are planning to serve on something other than the spring form pan bottom. I have found that putting the pesto towards the bottom holds up best. Take assembled pan and line completely with clear plastic wrap. (use long pieces so you have enough to cover the top) Spray plastic wrap with non-stick spray. Then begin to fill pan. My layering was goat cheese blend, sun dried tomatoes, goat cheese blend, pesto, goat cheese
blend. (I served on a tray instead of the spring form bottom) Be sure to non-stick spray the remaining plastic wrap outside of the pan and cover. Refrigerate at least 1 hour. If serving from a different pan: uncover, place serving dish on top, release spring form, invert and remove bottom and plastic wrap. I save some of the tomatoes to go on top just for presentation purposes.

Melba Toast:
French Loaf of bread sliced thinly.
Combine olive oil and butter 1 Tbsp at a time equally. Add pepper to taste. Brush both sides of sliced bread.
Bake at 375 for 8 minutes (check to be sure it is not over toasting) then pull out and flip each piece. Back in oven for 2 minutes. (watch closely)
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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 11:15 am

Preach it! I gotta go slap somebody now.
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby Indaswamp » Wed Aug 15, 2012 11:17 am

cannon wrote:Oh, and whilst I'm at it, I'm gonna need to know what was in the batter used on those balls and also what was in the batter for those fried 'maters. Remember, where Cannon's concerned, its always amateur hour. You can't assume I know how to make hot water.

I'm completely incompetent, but I have staff that is waiting on baited breath to create these marvelous dishes for me.

for the boudin balls:
coat the boudin balls with plain flour then coat with egg wash, then 1:1 ratio of seasoned corn flour and regular wheat flour.


egg wash
2 eggs
~1/2 cup , milk

I like to use this brand seasoned corn flour:
Image

mix it up 1:1 with regular flour and coat the boudin balls a with it after the egg wash


Tip-
the boudin that I used was vacuum sealed and firm. All I had to do was cut it into pieces and coat with batter. it you use fresh boudin, it might be a little loose. sprinkle a little flour in it to help it bind and soak up some moisture, then form into balls. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby Indaswamp » Wed Aug 15, 2012 11:20 am

fry boudin balls @350* until corn flour is nice golden brown. the boudin does not need to cook, just warmed though.
dip in remoulade and devour!!!
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 11:30 am

You have no idea how happy this makes an addictive food whore like myself. There are people who will actually be cooking these surpurb recipes for me this weekend. Watch for me on an upcoming season of The Biggest Loser.
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby Indaswamp » Wed Aug 15, 2012 11:39 am

cannon wrote:You have no idea how happy this makes an addictive food whore like myself. There are people who will actually be cooking these surpurb recipes for me this weekend. Watch for me on an upcoming season of The Biggest Loser.

you got snapper filets? what fish are you using?
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 11:52 am

Indaswamp wrote:
cannon wrote:You have no idea how happy this makes an addictive food whore like myself. There are people who will actually be cooking these surpurb recipes for me this weekend. Watch for me on an upcoming season of The Biggest Loser.

you got snapper filets? what fish are you using?


Noooo. Orange Roughy is about as close as we get to that type of fish up here (although I guess I should look at the market before I say I'm sure about that).
Smell that? Smells like sumthin died in here.
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Re: Byers/DHC party Recipes....

Postby Indaswamp » Wed Aug 15, 2012 11:55 am

cannon wrote:
Indaswamp wrote:
cannon wrote:You have no idea how happy this makes an addictive food whore like myself. There are people who will actually be cooking these surpurb recipes for me this weekend. Watch for me on an upcoming season of The Biggest Loser.

you got snapper filets? what fish are you using?


Noooo. Orange Roughy is about as close as we get to that type of fish up here (although I guess I should look at the market before I say I'm sure about that).

Orange Roughy is a great substitute. firm white flesh fish with a great texture. :thumbsup:
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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Re: Byers/DHC party Recipes....

Postby cannon » Wed Aug 15, 2012 12:09 pm

I think I've still got some grouper fillets in the freezer, too. My mother went on a fishing trip outta FL recently and caught a 26-lb'er. Tis good stuff.
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Re: Byers/DHC party Recipes....

Postby Indaswamp » Wed Aug 15, 2012 12:09 pm

cannon wrote:I think I've still got some grouper fillets in the freezer, too. My mother went on a fishing trip outta FL recently and caught a 26-lb'er. Tis good stuff.

grouper would be an excellent choice as well.
The Cajun 7 Course Meal; 1 lb. of boudin and a six pack of Abita beer.

Save the Marsh, Eat a Nutria!

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