Eating the Unusual

feeds@yuku.com (Joe Kelly) — Mon, 02 Nov 2009 17:32:03 GMT

After seeing pictures of unusual birds being shot thanks to Chagaman, and other stuff like Aligators from the southern lads, I was wondering what are some of the unusual things ye have eaten?

I always make it a point to eat fresh roadkill. So far thanks to traffic, I have eaten

Wren, Troglodytes troglodytes

Dunnock, Prunella modularis

Blackbird, Turdus merula

Magpie, Pika Pika.... yes a rather taboo bird to eat since they are scavengers and...

Doves Three Ways, Two Worth Repeating

feeds@yuku.com (LoboYZorro) — Tue, 27 Oct 2009 00:16:23 GMT

The first part of my dove season is over. The season is still open for about a week, but my focus has shifted to ducks, and later it will be quail and snipe. And doves again in late December and early January, and then back to quail and snipe, but, now it's time to enjoy the doves I have shot but not yet eaten. Plenty have already been eaten. Saturday night started with an appetizer or two or three or ...

Buffalo Dove Dippers

feeds@yuku.com (patf) — Sat, 24 Oct 2009 23:31:54 GMT

I usually go with the standard bacon wrapped with jalapeno and cheese, but my wife was making some wings for the Texas-Missouri football game so I tossed in a few dove breasts.

What I ate.

feeds@yuku.com (LoboYZorro) — Mon, 19 Oct 2009 22:40:20 GMT

I grilled ten doves tonight. Olive oil, Cavender's Greek Seasoning and Tabasco Green Pepper Sauce. Medium. They were so good I ate eight of them!!! That is a bit embarrassing, but they were so good I just could not stop. My wife ate the other two and laughed at my gluttony. Lobo Y Zorro

Celebrating the new season

feeds@yuku.com (les becassines) — Sun, 30 Aug 2009 22:14:38 GMT

It will still be two months before snipe season opens here but it will be opening in some states tomorrow. To celebrate the opener I pulled two packages of snipe breasts out of the freezer yesterday. Tonight I cooked ten using a box of long grain and wild rice and some sliced porta bella mushrooms. The six that wouldn't fit in that dish got topped with a slice of onion, sprinkled with Tony Chachere's creole seasoning, and wrapped in bacon. Mrs. Snipe Hunter told me four of those six...

Not Okra

feeds@yuku.com (northernborn) — Sat, 18 Jul 2009 10:51:55 GMT

All this talk about OKRA got me hungry, LOL, and since we are back in New England I thought we'd throw together a summer treat here, a Bake.

First get up early and call a dozen friends, meet at the beach and gather driftwood while sending the kids out to gather seaweed, others will be shoveling out a shallow pit, 4 feet across and not more than a foot and a half deep in the sand.

Now, fill the pit with beach stones, and then another layer of beach stones, fill the pit...

Cracker cooking

feeds@yuku.com (DLFL) — Sun, 05 Jul 2009 13:41:16 GMT

Posted with authors permission:

Cracker Cooking: Alligator Tenderloins

Ribs, Ribs & More Ribs

feeds@yuku.com (Snipeaholic) — Sat, 04 Jul 2009 19:51:34 GMT

Not fish or fowl but noteworthy nonetheless. A couple of hours on the smoker with some oak for the smoke and they were ready for consumption. The reviews were favorable by all involved. They were a tasty treat for Independence Day.

Scott

Smoked mackerel salad

feeds@yuku.com (DLFL) — Sat, 04 Jul 2009 12:24:18 GMT

We had half of one fish left from yesterday. I hate to let good smoked fish go to waste so a smoked mackerel salad is called for. Remove skin , blood vein, and any dried out part of the fish. Crumble the fish up, add two chopped boiled eggs, 1/4 chopped orange bell pepper. I then added the sweet pickle relish, and mayonnaise. This is going to be for sandwiches as the grand kids are here.

If it was for a salad served on a bed of lettuce, a bit of a zesty Italian salad dressing and...

Grilled fresh King Mackerel

feeds@yuku.com (DLFL) — Fri, 03 Jul 2009 21:45:24 GMT

Simple but great. lightly oil the fillets. Then season with salt and pepper. Add more salt than you think is right. Grill using charcoal and hickory chips. Great Eats. This is a fast hot smoking of the fish.

Sauteed Okra

feeds@yuku.com (LoboYZorro) — Tue, 30 Jun 2009 00:26:01 GMT

It's summer time, and the living is easy, fish are jumping, and the okra is high. Yes, its summer time in the South. Southeast Texas is as far West as you can go and still be in the South, but it's definitely still the South. The West doesn't start until San Antonio, or even West of there. Anyway, it is okra time. A lot of you will quit reading if you have not already. But stay with me because I have a recipe for okra that you probably have never seen, tried or tasted. My...

Dinner from Walmart

feeds@yuku.com (1971snipe) — Mon, 22 Jun 2009 22:53:56 GMT

Not too bad, for $5 steaks ... I read that if you marinated them in olive oil and garlic, they wouldn't burn. And they didn't ... in fact, they didn't hardly show a mark from the grill, and they almost became well-done, which as you all know, is a pretty big sin in Texas. But, they went real well with the olive-oil-soaked, grilled asparagus, as well as the 2003 Bordeaux (Domaine de Courteilac). Cheesecake was fat-free and no-sugar-added, as well as the coffee ... followed by...

Breakfast duck

feeds@yuku.com (les becassines) — Thu, 09 Apr 2009 23:49:06 GMT

I thawed a duck breast but I couldn't decide what I wanted to do with it. I also had a couple of dove breasts thawed that Mrs. Snipe Hunter shot. I had all three soaking together in heavily salted water overnight. All I did with the dove was wrap them in bacon. No additional seasoning was used. I made slices in the duck breast from top to bottom and all the way through to the bone. Then I wrapped swiss cheese in ham, packed that in the cuts, and wrapped the whole thing in bacon to hold...

Some birds to take to work

feeds@yuku.com (les becassines) — Thu, 05 Mar 2009 22:39:22 GMT

I cooked a few birds tonight that I am going to take to work with me tomorrow. I was arranging the freezer and realized that I need to start eating snipe more often. I had more birds than bacon so I used half a slice on each breast. One is missing. I had to sample it to make sure theye were edible. The only seasoning is Tony Chachere's cajun spice.

The Kitchen Sink

feeds@yuku.com (Jeffry50) — Mon, 16 Feb 2009 10:35:35 GMT

A local restaurant has a hamburger on their menu called the "Kitchen Sink". It consists of a 1/2 pound beef or bison burger with the following toppings: mushrooms, onions, cheese, bacon, ham, and here's the kicker, a fried egg. I personally love it, but it should probably be renamed the "Heart Attack"!!

Jeffry

Fried Corn

feeds@yuku.com (Snipeaholic) — Mon, 09 Feb 2009 21:14:04 GMT

The fryer is still in the garage and I really need to drain it, clean it out and get it back into storage before my arteries clog and I can't get to the shore to shoot anymore. Van told me about frying corn after he took his Thanksgiving turkey out of the oil so tonight I fried up an ear for Lacinda. She gave it good review but thought it could have come out of the oil a little bit earlier. It did not completely float. Only one end kind of floated and that is when I probably should have...

Superbowl Wings

feeds@yuku.com (Snipeaholic) — Wed, 04 Feb 2009 23:33:11 GMT

I am not a big sports fan but I am a fan of eating and occasions that involve eating. The deep fryer was still in our garage Superbowl Sunday so we decided to fry some wings. I breaded them in flour and seasoning salt and dropped them in for twelve minutes. Lacinda mixed melted butter and hot sauce together and drizzled the mixture over the wings. After the picture she shook the wings and spread the sauce more evenly on them. They were very tasty and I even had several left for lunch...

Comfort Food

feeds@yuku.com (DLFL) — Sun, 11 Jan 2009 20:40:52 GMT

Janet's new toy

feeds@yuku.com (les becassines) — Tue, 06 Jan 2009 21:24:43 GMT

The old over gave up the ghost. It was my first gas and after using it I don't think I'd want to go back to electric. So, we got another gas stove. Under the griddle in the center is a fifth burner that is oval and we can replace it with the spare grate if we ever need to cook five things at once. I like that it has heavy cast iron grates because they look beefier. They also grip a pan better than the smooth steel ones that were on the old stove. The oven is a convection type and the...

Snipe Breast Mediterranean

feeds@yuku.com (DLFL) — Mon, 05 Jan 2009 18:48:17 GMT

An Update to other recipes

Snipe Breast Mediterranean

*12 aged Snipe Breast, boned

6 slices Thick Bacon, one slice for two breast

¼ cup Balsamic Vinegar

¼ cup low salt Soy Sauce

1 clove minced Garlic

1/3 cup Brown Sugar

½ teaspoon Ginger

¼ teaspoon Nutmeg

¼ teaspoon black pepper

½ teaspoon salt ( leave out if using regular soy salt)

Bone the breast

Mix all...

On The Dinner Table

Eating the Unusual

Doves Three Ways, Two Worth Repeating

Buffalo Dove Dippers

What I ate.

Celebrating the new season

Not Okra

Cracker cooking

Cracker Cooking: Alligator Tenderloins

Ribs, Ribs & More Ribs

Smoked mackerel salad

Grilled fresh King Mackerel

Sauteed Okra

Dinner from Walmart

Breakfast duck

Some birds to take to work

The Kitchen Sink

Fried Corn

Superbowl Wings

Comfort Food

Janet's new toy

Snipe Breast Mediterranean