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Post by Brikatw on Jul 2, 2005 4:20:32 GMT 12.75
Tomato Fizzy? What's a Tomato Fizzy?
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Post by Paws on Jul 2, 2005 9:00:13 GMT 12.75
Thats half tomato juice and half Kroger's carbonated water with lime. Tastes somewhere between a Bloody Mary and a tomato beer. I love it. I try to do two quarts a day.
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Post by Brikatw on Jul 2, 2005 13:21:17 GMT 12.75
I'm going to have to try that. But I usually like V8 in my Bloody Marys. I'm gonna try this one.
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Post by Paws on Jul 2, 2005 14:14:17 GMT 12.75
Ialternate between the tomatojuice and vegetable juice. Think I like the tomato juice better with the lime though.
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Post by g8rhed on Dec 6, 2006 7:25:56 GMT 12.75
avacado with salt and shot a taquila! ...that's just to get the blood pressure up first thing in the mornin'.....
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Post by g8rhed on Mar 7, 2007 5:46:44 GMT 12.75
Kim's sister bought us a package of cinnamon bacon from a little meat shop in Swiss, Missouri. I have one of those gas grilles with a gas burner on the side. I am now addicted to frying that cinnamon bacon outside on a frosty cold morning. Goes great with hot Red River cereal in the mornin'.
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Post by Toby Benoit on Mar 7, 2007 13:10:43 GMT 12.75
Don't know Red River Cereal, but I bet that bacon'd go alright with a pot of hominy grits and hot buttered biscuits!
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Post by Paws on Mar 7, 2007 14:02:01 GMT 12.75
Red River Cereal?? That must be crawdad or catfish! C'mon Gater, give it up.
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Post by gsoflittledove on Jun 23, 2007 17:11:20 GMT 12.75
I like Salt Pork Treats Sliced salt pork, rinds removed, drop in boiling water for 1 min, remove pat dry. Cook on hot grill using a bacon press. When done, dip in thin Pancake Batter, return to grill and cook both sides Now serve with Pancakes or any thing else. You will be in for a big treat
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Post by Paws on Jun 25, 2007 2:28:10 GMT 12.75
Those sound dandy! I'll bet they would be great on wilted spinach or in a hot vinegrette dressed salad. You know you can do a similar thing with salt pork or fresh side by dredging them in corn meal after frying then fry them off again. The CW soldier dis something similar with their hard tack too by soaking it and frying it with the bacon in the same pan after it was made good and soggy. Just something about bacon and batter that works well. ;D Oh and don't throw that rind out! Slice it into thin strips the boil it off and fry it crisp and use it in your corn bread. p.s. I went and looked this up since Gator abandoned us. Red River Cereal is a healthy hot cereal, made with wheat, rye and flax. (Sounds like something Ewell Gibbons might appreciate! )
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Post by trblmandy on Jun 26, 2007 7:38:55 GMT 12.75
We used to have a place down here that served gator meat. that was some good stuff, in fact one place still does yet it is rather pricey tho.
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Post by Paws on Jun 29, 2007 13:18:35 GMT 12.75
Smitty brought some up from Florida for the first Ohio GT Mandy. It was frozen tail meat that had to be thawed then batter dipped and baked. Well, the Coleman tried to blast off making it to 600 plus degrees before I caught it and that meat could have been used for golf balls. Smelled good but I couldn't bit any off to taste it!
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Post by trblmandy on Jun 30, 2007 3:42:46 GMT 12.75
The place that still has it here fries it like ya would fish, crawfish an shrimp. it doesnt come out rubbery either
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Post by shaman on Aug 28, 2008 10:35:38 GMT 12.75
Here is the entree I whipped out on the folks last Christmas Eve. I got it off AllRecipes.com Everyone thought it was my best to date:
INGREDIENTS (Nutrition)
* CRAB STUFFING: * 2 tablespoons olive oil * 1 teaspoon minced onion * 1 teaspoon minced green onion * 1 teaspoon minced garlic * 1 teaspoon minced celery * 1 teaspoon minced green bell pepper (I left this out, because I can't hack green pepper * 2 tablespoons shrimp stock or water * 1 (6 ounce) can crab meat, drained * 2 tablespoons bread crumbs * 1 teaspoon Cajun seasoning * * PEPPERCORN SAUCE * 1 1/4 cups beef broth * 1 teaspoon cracked black pepper * 1 fluid ounce whiskey * 1 cup heavy cream * * STEAKS: * 4 (6 ounce) filet mignon steaks * 4 slices bacon, cooked lightly * salt and cracked black pepper to taste * 1 tablespoon olive oil * 1 clove garlic, minced * 1 teaspoon minced shallot * 1 cup crimini mushrooms, sliced * 1 fluid ounce whiskey * 1 teaspoon Dijon mustard
* add to recipe box Add to Recipe Box My Folders My folders: * add to shopping list Add to Shopping List * add a personal note Add a Personal Note
DIRECTIONS
1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside. 2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside. 3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside. 4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
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Post by Paws on Aug 28, 2008 15:59:48 GMT 12.75
That'll work!
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Pappy
Roust About
GM
Posts: 12
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Post by Pappy on Aug 29, 2008 2:35:09 GMT 12.75
Oh dear me Mr Paws, now you know that is entirely too much protein for your diet. You are too old to use that for muscle building and it will destroy your liver, your kidneys, and make your doo doo stink! That reminds me I haven't seen much of Mister Old Koot Korot lately. Whatever happened to him?
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Post by shaman on Sept 1, 2008 4:18:47 GMT 12.75
BTW: I've adapted that recipe for Stuffed Tenderloin in Whiskey Peppercorn Sauce for the trail or deer camp.
I substituted Flat-Iron steak for the filet mignon. Onions did almost as well for the shallots. A good hit of celery salt in some of the onions will pass for celery in the stuffing. If you dice it up, that frozen faux crab from Krogers does just fine.
The sauce? Try Campbell's Cream of Onion with a good solid hit of scotch in it and some cracked peppercorns.. . oh, and some beef suet. I don't think anyone knew or cared about the difference.
It'll take a juggling act to keep all these things over a fire without a catastrophe, but I've handled worse. I have managed it with the contents of Mirro 6-man aluminum camp set with the addition of my folding omelet skillet for stir-frying veggies. The tenderloins got stuffed and wrapped like a baked potato and then placed on the grill on the cooler side of the fire.
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Post by Paws on Sept 2, 2008 11:36:36 GMT 12.75
Now that's cookin!
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frodo
Fire Builder
Squeerel Season
Posts: 46
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Post by frodo on Oct 16, 2008 9:42:33 GMT 12.75
tomato gravy and home made biskets
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Post by azslim on Oct 24, 2008 9:32:51 GMT 12.75
I use celery seeds when I want the flavor and don't have any to chop up. Works good in stews, soups and pasta salad and doesn't take up much space or go bad when camping or hiking.
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