Recipes (Old Contest)

[kyturkey]

Recipe Contest

Enter your favorite recipe (or one you really like), you can enter more than once.

One chance per "recipe", however wild game recipes get a bonus entry (that's two for wild game recipes: squirrel, rabbit, deer, fish etc.) I'm looking for proven recipes that I can fix that my wife and kids will like, hopefully.

Include a photo in your entry- knife, outdoor related, your favorite photo, doesn't really matter, we all like looking at photos.

This will be open until the end of the month (depending on participation).

The winners name will be drawn out of a hat, bowl, or some type of container by one of my kids. Open to the US only, because I'm not sure about shipping intl.

The Prize: JK Pug

I received this from a trivia contest here, and thought I would pass it along for someone else to enjoy and use. For the handle to be so short it is surprisingly comfortable.

OAL - 4 & ¾ inches
Blade – 2 & 3/8 inches
1/8 inch 01 Steel
2 inch, right-side chisel grind (cutting edge width) with a small secondary bevel.
Handles are ¼ inch thick, tan canvas micarta; total handle thickness is under 5/8 of an inch thick.
Leather neck/pocket sheath

It has seen little use, opened a few packages, sharpened roasting sticks, cut up some fruit, and that's about it.

Ready, set, go!!!

Edit:I should mention the pug does have a little patina started on it, the photos here are from when it was new. If I get a chance I'll put up some current ones.

 

[mqqn]

Thanks for the chance, Derek! That is a #1 unique if I remember correctly -

Here is one of my favorites - it has evolved over the last 25 years to the current recipe.

Moon's Candied Baby Back Ribs
8/10 lbs baby back ribs (3/5 racks) cut apart into individual ribs
Ground cayenne pepper
Salt

1 grease (or use spray non-stick coating) 3 cake pans.
**I have been lining the pans with alum. foil recently**
2 sprinkle salt and pepper evenly on bottom of pans
3 arrange ribs on sides in pans
4 sprinkle salt and pepper evenly on top of ribs
5 bake in 225 degree oven for 2 hr
6 pour or spoon liquid from pans and discard
7 spoon glaze over ribs
8 continue to bake at 225 degrees until tender (2 more hr)
9 place on platter and drizzle 1/2 of sauce over ribs
serve rest of sauce for dipping

Honey Mustard Sauce
1 cup (8 oz) creole (horseradish) style mustard
(I use Luzianne Creole or Koops Horseradish from Krogers)
1 cup (8 oz) dry white wine
(I use Gallo chablis blanc - the cheap stuff)
1/2 cup (4 oz) honey
** you can make this with 1 part mustard,1 part wine and 1/2 part honey if your mustard is 12oz etc. **

1 add all ingredients in saucepan on medium heat
2 simmer 15 mins, stirring occasionally


Glaze
1 cup (8 oz) hot pepper jelly
1 cup (8 oz) dry white wine

1 combine in saucepan on medium heat bring to boil
2 simmer until jelly lumps are gone (or to soft ball stage if you have a candy thermometer)
3 spoon over ribs at the half-way (2-3 hr) point after
draining the grease from the ribs


This has become a favorite for my friends and family - they turn out awesome - go slow and low, and they will come out lip smackin' good!

best regards -

mqqn

 

[Junglas]

big mistake looking at this thread on an empty stomach... big mistake.

 

[Allahbread]

Thanks for the chance, Derek! That is a #1 unique if I remember correctly -

Here is one of my favorites - it has evolved over the last 25 years to the current recipe.

Moon's Candied Baby Back Ribs
8/10 lbs baby back ribs (3/5 racks) cut apart into individual ribs
Ground cayenne pepper
Salt

1 grease (or use spray non-stick coating) 3 cake pans.
**I have been lining the pans with alum. foil recently**
2 sprinkle salt and pepper evenly on bottom of pans
3 arrange ribs on sides in pans
4 sprinkle salt and pepper evenly on top of ribs
5 bake in 225 degree oven for 2 hr
6 pour or spoon liquid from pans and discard
7 spoon glaze over ribs
8 continue to bake at 225 degrees until tender (2 more hr)
9 place on platter and drizzle 1/2 of sauce over ribs
serve rest of sauce for dipping

Honey Mustard Sauce
1 cup (8 oz) creole (horseradish) style mustard
(I use Luzianne Creole or Koops Horseradish from Krogers)
1 cup (8 oz) dry white wine
(I use Gallo chablis blanc - the cheap stuff)
1/2 cup (4 oz) honey
** you can make this with 1 part mustard,1 part wine and 1/2 part honey if your mustard is 12oz etc. **

1 add all ingredients in saucepan on medium heat
2 simmer 15 mins, stirring occasionally


Glaze
1 cup (8 oz) hot pepper jelly
1 cup (8 oz) dry white wine

1 combine in saucepan on medium heat bring to boil
2 simmer until jelly lumps are gone (or to soft ball stage if you have a candy thermometer)
3 spoon over ribs at the half-way (2-3 hr) point after
draining the grease from the ribs


This has become a favorite for my friends and family - they turn out awesome - go slow and low, and they will come out lip smackin' good!

best regards -

mqqn

Dang man! the first post got my mouth watering... hey man you should do a passaround with those ribs lol, is that possible?

 

[KYenglish]

Great contest, I don't cook anything well enough to compete I'm afraid, good luck all, love the ribs mqqn!

 

[JK Knives]

+1 on the rib passaround!

 

[arcadiaknives]

I'm game...pun definitely intended. The easiest recipe ever.

Venison Roast

1 3-4# Venison Roast trimmed, salt and pepper to taste
1cup Ketchup
2/3cup ReaLemon lemon juice

Put all ingredients into crock pot and let it cook while you're doing all your important stuff.
Sorry no pics of the dish, cuz it doesn't last that long. People make food that isn't wild?


Hammering the ViKtim into old car hood : )

Thanks for the opportunity. I do have another recipe that is so easy and good that you'll want to invite friends over to eat, but won't want to share.

 

[trevytrev]

in on the ribs!

 

[Dragon63005]

Vension Roast

Heat Dutch Oven with Oil Till it begins to smoke

Braise your Venison Roast (shoulder, rump, etc) and get all sides good and brown
Reduce heat to simmer.
Add One Packet of Dry Ranch Dressing (Powdered)
Add One - Two cans of Cream of Mushroom Soup
Add Water till you get a gravy like consistency

Let simmer 1.5 to three hours. (I normally do this before I got out for thee evening hunt)

Add:

Potatoes. Peeled and quartered.
Carrots. Peel and in small chunks
Celery Optional

Let simmer for another 30 t0 45 minutes.

Remove from heat and bring to table. The meat should be falling off the bone, there is enough gravy for all as well as veggies. I often make some drop bisquits as well to round it out.

Add a cherry or peach cobbler and I'm ready for bed!!

Dragon

 

[Dragon63005]

This is the very first wild game recepie I ever made. Man did it turn out good!!

2 squirrels, cleaned, dressed, and disjointed
1 tsp. salt
1/4 tsp pepper
2 1/2 tsp dry mustard
1/2 cup flour
several slices of bacon (need I say more)
1 onion chopped
1 1/2 cups chicken broth
1/2 cup dry white wine

Combine the flour, salt, pepper, and mustard, and coat the tree rats well with the mixture. In a dutch oven, cook the bacon until crisp. remove and reserve (sample a bit though)
Add the remaining ingredients except for the wine.
Cover tightly and let simmer 1-2 hours, until the meat is tender.
Add the wine and heat through.

Serves Four.

Again top it off with a cobbler and point me to my bed.

 

[Dragon63005]

Went out this past weekend squirrel hunting and missed a gray at 40 yards with my 10/22. I need to get that puppy sighted in better. Once I get some tree rats, I'll add some pics and how my EDC Kephart easily cleans and disjoints tree rats.

 

[shaymanx]

Easy Duck Cassoulet

1 lb bacon - diced
1 lb italian sausage - bulk or sliced links
6 ducks - breasted and cubed
1 lb pork chops - cubed


1 large onion - chopped

6 cloves garlic - diced
3 cans great northern or navy beans
2 cups red wine

1 bay leaf

1-1/2 teaspoons crumbled thyme

Brown the bacon, italian sausage, duck and pork chops in a large pot. Drain some fat, if excessive. 
Cook the onions and garlic until the onions are translucent. Add the beans, wine, bay leaf, and thyme. Cook thoroughly.

Serve with crusty bread, butter, and a hearty red wine.

* If you have more time, instead of cooking thoroughly in the pan, transfer ingredients to a baking dish, sprinkle the top with buttered breadcrumbs, and bake at 350 until the breadcrumbs are browned.

 

[mykel m]

I'm in with a quick & simple one.
Quick fried Backstrap Steaks.
I got this from a hunting mag back in the 80s.
The only problem(for me anyway) is getting the fresh backstraps.

Fillet your fresh backstrap into approximate 1/2" thick steaks.
Then pour about 1/4-1/2" of your preferred cooking oil in a skillet & heat on med-med high.
Dip the fillets in egg or milk (if desired),dip in seasoned flour & carefully place in the hot oil.
Cook no more than a minute on both sides then enjoy.
Semi crunchy outside & oh so tender inside.

Cool GIW Derek,thanks for the chance.

 

[Junglas]

I'm in with a quick & simple one.
Quick fried Backstrap Steaks.
I got this from a hunting mag back in the 80s.
The only problem(for me anyway) is getting the fresh backstraps.

Fillet your fresh backstrap into approximate 1/2" thick steaks.
Then pour about 1/4-1/2" of your preferred cooking oil in a skillet & heat on med-med high.
Dip the fillets in egg or milk (if desired),dip in seasoned flour & carefully place in the hot oil.
Cook no more than a minute on both sides then enjoy.
Semi crunchy outside & oh so tender inside.

Cool GIW Derek,thanks for the chance.

Sounds pretty easy, I'm going to try that this weekend. Thanks M!

 

[nickortizzle1035]

The ultimate spicy ramen noodles!
This is one of the best things when out bushcrafting on a cold new England winter night and It is quick and easy to prepare. the hardest part is keeping the egg from cracking while making your way to camp. some people have been known to add rice to the mixture, but i can never get the ratio quite to my liking.

• 1 package of Ramen noodles with seasoning (beef or chicken work best)
• 1 egg
• 3 packets of taco bell "fire sauce" or a few table spoons of franks red hot sauce
• 1/2 cup of mixed vegetables
• about 1/4 - 3/4 precooked turkey or chicken (Spam also works well) (I have seen videos of people adding beef jerky)

1. bring water to a boil
2. add all contents of recipe and boil for about 5 minutes
3. enjoy with saltines or by itself

 

[mykel m]

The ultimate spicy ramen noodles!
This is one of the best things when out bushcrafting on a cold new England winter night and It is quick and easy to prepare. the hardest part is keeping the egg from cracking while making your way to camp. some people have been known to add rice to the mixture, but i can never get the ratio quite to my liking.

• 1 package of Ramen noodles with seasoning (beef or chicken work best)
• 1 egg
• 3 packets of taco bell "fire sauce" or a few table spoons of franks red hot sauce
• 1/2 cup of mixed vegetables
• about 1/4 - 3/4 precooked turkey or chicken (Spam also works well) (I have seen videos of people adding beef jerky)

1. bring water to a boil
2. add all contents of recipe and boil for about 5 minutes
3. enjoy with saltines or by itself

Man that brings back some not so fond memories.
When I was in the Marines we were deployed to 29 Palms in SoCal for 2 months in 87.
We lived in these A framed huts with dirt floors & corrugated tin sides.
There was a chow hall :barf:,but I'd rather eat MREs or what I could get at the PX.
One thing I did like between MREs & the chow hall food was ramen noodles with beef jerky.MmMm good.
The heads had water coming out of the taps so hot it would cook the noodles no problem.
We really had to be careful taking a shower,but at least we had showers.
Thanks for the memories Nick.

 

[Minibear464]

OOH I've always wanted to try a chisel knife. This fish soup is what I always do with fish I catch. Sorry that I don't know how much of everything to use, it's mostly a taste and try as you go technique.

Clean the fish, and then cut it into smaller pieces (I usually go perpendicular to the direction the fish swims.) Cut up some ginger, and add in a few very thin slices (1-2" x 1mm by 3mm or so). Just get a small pot of boiling water, add the fish, and then the ginger. Cook the fish. Salt and pepper can come later, adding in small pinches until the soup tastes right. If you want, you can add corn, chinese mustard greens (I googled it, it's sort of like asian lettuce,) shiitake mushrooms, or cornstarch for thickening. Usually I just bring the ginger and salt/pepper along a trip, just to make a simple version of the soup.

 

[1066vik]

venison goulash:
1 pound ground venison
1 medium sized onion
1 pound pasta (shells, rotini, penne, elbows, etc... not linguini or spaghetti)
1 package chili seasoning
1 44-48 oz can vegetable juice cocktail (V8, spicy V8, generics, etc...)
oil (or bacon grease)
optional - diced raw bacon, shredded cheese, sour cream, diced peppers

Brown venison with chili seasoning -- use oil or bacon grease to keep it from sticking
dice onion while this is happening
when venison is mostly cooked, add onion (and optional diced peppers)
when venison is fully cooked, add veggie juice & pasta.
stir occasionally to keep things from sticking to the bottom of the pan.
pasta will soak up all the liquid -- when pasta is done, food is ready to serve.

this recipe will fill a 5 qt dutch oven and can be cooked over a campfire.

if adding bacon, dice the bacon and cook it first - then cook the venison in the grease.
shredded cheese and/or sour cream goes well on top when dishing it up.

 

[glennbad]

Some good recipes posted so far. This is one that I found online a while back. I had something like it while attending a Bruins game, and could not stop eating it. It does take a bit of prep, but people devour it.

Buffalo Chicken Mac and Cheese

7 tablespoons unsalted butter, plus more for the dish
Kosher salt
1 pound elbow macaroni
1 small onion, finely chopped
2 stalks celery, finely chopped
3 cups shredded rotisserie chicken
2 cloves garlic, minced
3/4 cup hot sauce (preferably Frank's)
2 tablespoons all-purpose flour
2 teaspoons dry mustard (I use jar mustard)
2 1/2 cups half-and-half (light cream also works)
1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups) (I just used shredded)
8 ounces pepper jack cheese, shredded (about 2 cups)
2/3 cup sour cream
1 cup panko (Japanese breadcrumbs)
1/2 cup crumbled blue cheese
2 tablespoons chopped fresh parsley


Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.


I've made this 2-3 times, and everyone raves about it. The rotisserie chicken is one of the keys to this. You can also add more chicken than listed. This does not come out that spicy, but you can certainly dial down the hot sauce, if the kids or wife are not into that.


For a pic, I'll repost my LRK+ that I had so much fun building, and a bunch of fish we caught last month while deep sea fishing.

Thanks,
Glenn

 

[grunt soldier]

I'm going to enter my pulled pork pancakes w/ homemade makers mark syrup! it's delicious trust me lol


My pulled pork recipe is included with lots of pictures.

Ok so here we go lol. this is about a 2 day process lol. the day before you want to eat this start making it that morning. let it soak in the brine all day and that night before you go to bed put it in the oven and let it cook all night till the next day.

first things first. get a 6.5-7.5 lb pork shoulder with a nice layer of fat on the bottom and the bone in it. you will also need a 2.5-3 inch roasting pan. if you don't have one just pick up one of the big aluminum foil jobs from the grocery for a couple bucks. Also if you don't have a deep stainless pot, get a 2 gallon zip lock back.

Next make the dry rub-

1 tbsp ground cummin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup of brown sugar.
mix it up good and set it aside for now

the brine-
1/2 cup of salt
1/2 cup brown sugar
2 quarts cold water
3 tbsp of the dry rub we made
2 bay leaves

mix the salt in the cold water and stir it around until it's dissolved. then mix in the brown sugar, dry rub. hold on to the bay leaves

then rinse your pork shoulder in cold water. put it in to the 2 gallon ziploc bag or big pot with lid. then dump your brine in completely covering pork. then drop in those 2 bay leaves. let this concoction sit in the fridge for a minimum of 8 hours (this is very important for keeping the meat juicy.


-Now on to the cooking- preheat your over to 225 (I know it seems a little high but trust me lol)

while the oven is heating up take out the pork shoulder let it drip dry for a second. then take some paper towels and pat the skin dry. this will allow you to get that nice crust on it.

Now take your dry rub and generously cover all the pork with it. and massage it in good. get it under any cracks, flaps, and openings.

Place the shoulder in your pan or aluminum pan. Make sure the Fat side is up so the juice drips down on the rest of the meat. and place it on the middle rack of the oven.

Now here is where it gets a bit different. leave the pork in until the center of the pork reaches 200 degree's. This will take about 1.5 hours per pound of meat. so with a 7lb pork shoulder you looking at about 10 hours. usually 170 will do it but if you want it fall apartnntender leave it in until 200. once it reaches 200 turn the oven off and let it cool in the oven for about 2 hours (or so. let the internal temp drop down to 170). leave it in the oven lol. If the bottom of the pan is dry then cover the top with aluminum foil to keep the juices in the meat. if there is still liquid in the bottom you don't have to cover it.

once the temp drops back to 170 go ahead and pull it out of the oven and put it on a big cutting board. Remove the layer of fat off the top and start shredding. try a couple pieces. if it's seasoned to your liking make your sandwiches or whatever. if it's not use the extra dry rub and season it up to your liking. mix it in good.

You can freeze it or keep it in the fridge for a while and it will be delicious every time you want some. just a heads up a 7lb pork will feed about 6 people and leave you a good amount of left overs.


make your dry rub and store in a airtight container

Make brine and put it over the pork shoulder and add bay leaves

Preheat ove

after 8 hours soaking take it out, put it in your pan, pat it dry. rub dry all over it generously and put it in the oven

let it cook for a good good minute lol

Half way there or so. you can see the juice forming in the bottom. I can't wait. damn I should have put it in earlier lol

here is the pork finished. this one took hella long to get to the 200 degree's. It will be 9 when I finally get to eat it but it will be worth it. Now to let it cool down some and shred it up

cooled down and ready to be pulled apart

If you did it right the bone should pull out clean like so

All pulled apart ready to go

Here are the pulled pork pancakes so here is the other homemade ingredients thanks to Farmer Rob.

all the ingredients mixed up and ready for the pancakes and bourbon syrup.

1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar
1 egg
1 cup buttermilk
2 cups pulled pork, warmed
Preheat the oven to 175 F. Mix together the flour, baking powder, baking soda and sugar in a medium bowl. In a small bowl, beat the egg and mix with the buttermilk. Add the wet ingredients to the flour mixture and stir gently. Do not over mix. This is a thick, lumpy pancake batter. The little lumps will make your pancakes fluffier. Let bater sit for 10 minutes so some moisture works its way into the lumps.

Heat up a frying pan over medium-low heat. Brush a thin layer of butter or oil on your pan. Take 2 tablespoons of batter and drop it into your pan. Cook until many tiny bubbles appear on the surface. Flip and continue cooking. This side won’t take as long, maybe a minute or two. Hold the pancakes in the warm oven until you’re done with the batter.

To arrange, place one pancake on a plate and top with pulled pork. Repeat twice. Serve with bourbon syrup. Enjoy!

BOURBON SYRUP RECIPE

1/2 cup brown sugar
1/4 cup sugar
1/4 cup bourbon (I used Maker’s Mark)
1/2 cup water
In a small saucepan, Bring the sugars, bourbon and water to a boil over high heat. Turn the heat to medium-low and let the syrup bubble gently and reduce until a syrup like consistency, about 5-6 minutes. Keep an eye on it so it doesn’t burn! Let stand 5 minutes. Enjoy warm.


And the final meal. It is freaking amazing. seriously the Homemade pancakes, Homemade Makers Mark syrup, and amazing pulled pork.