Attention outdoor chefs, I need your recipes..
 

I'm going to a big July 4 bash a week from saturday and need to bring a covered dish of some sort. The host is providing the main course (prolly pulled pork) so I'll need some sort of salad, veggie or dessert. Typically you see a lot of relish trays and pasta salads at this thing and I want to bring something different and special. This party is outdoors, it's always hot and while we have methods to keep the food cool I would prefer to avoid anything with a mayo base as I have no desire to give my friends the runny shits...well, maybe some of them but not all of them. Help a brutha out and give me some killer recipes.

3 large chicken egg yolks
a few spoons of fresh herbs
4 spoons of lemon juice
1 to 1 1/2 cup of olive oil
24 quail eggs
salt and fresh pepper

First the Mayonnaise: Put the yolks, salt, and
half of the lemon juice in a bowl and whisk
until smooth. Whisk in the oil very smoothly
and slowly at first, a few drops at a time, and
more generously as you progress. Do this
with patience. Whisk in the remaining half
of the lemon juice.

Let the mixture sit refrigerated for a few
hours. If you want herbed mayonnaise, add
selected herbs prior to refrigeration (for this
recipe we recommend fresh tarragon or dill).

Meanwhile, deal with the quail eggs: Drop
them in boiling water. Turn off the heat and
let sit for 10 minutes. Get the servants to
peel them. Salt and top off with a bit of
herbed mayonnaise.

Serves 24 cannibal quails or two humans

1 Elephant (medium)
Brown Gravy (Watkins Beef Soup & Gravy Base)
Watkins Sea Salt & Watkins Pepper
Two Rabbits (optional)

Cut elephant into small bite sized pieces. This should take only about two months. Add enough gravy to cover. Cook over kerosene fire for about four weeks at 465 degrees. Makes about 3,800 servings. To extend it add rabbits, but do this only if necessary as most people do not like to find hare in their stew.

Here's something I tried recently:

Take one can of cream of mushroom soup and one stick of saltine crackers. Mix together then scoop out and form balls and deep fry them. It sounds nasty but its weird how close they taste to morels. It's not exactly like morels but its close enough you could fool some people.

When cooked properly they will be nice and browned but the inside will still be a little soft and mushy. You'll have to kinda play with it to get the right consistency (the good news is the ingredients don't cost a lot).

4 cans of soup and 4 sticks of crackers (1 box) will make roughly 75 golf ball sized fauxshrooms (for lack of a better word).

The best part of this is you can eat as many as you like and not get the shits like you can from wild mushrooms. :)


If you're trying to avoid getting hot though standing over a deep fryer might be a bad idea.

I strongly recommend my jalapeno poppers recipe.

If you need me to repost it, I will.

24-36 quart cooler
Add 36 cans of your favorite adult beverage
2 8lbs bags of ice.

Serve....

It will be a party favorite.

Empty two cans of cut green beans into a casserole dish. Mix in 1 can of Campbells mushroom soup and top with almond slivers for crunchiness. Heat and eat.

How about some tasty rattlesnake Kabobs!! :hmmm:


Rattlesnake Kabobs



~ 1 rattlesnake, cut into 5 - 8 sections
~ 1 bell pepper, cut into 5 - 8 sections
~ 1 red onion, cut into 5 - 8 sections
~ 1 bottle of A-1 sauce
Place rattlesnake sections onto a metal skewer with bell pepper and red onion sections between each section of snake.

With a brush, generously apply A-1 sauce to snake sections.

Place skewers over an open flame, preferably a campfire.

Cook for about 15 - 20 minutes rotating halfway every 3 - 5 minutes.

Serve and Enjoy!

Is it acceptable to substitute rattle headed copper moccasin?

Why yes, yes it is. :thumb:

a simple and great summer salad is

(choose your own ratio, slightly more beans than corn)
black beans
corn
diced avocado

mixed with olive oil, lemon juice, cumin, garlic - a touch of chile powder, a pinch of black pepper and kosher salt (again, mix to taste)

if you like you could add:

red onion
mango
etc...

Damn...stole my recipie.

quick & easy....
 

32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.
Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.
Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.
Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.
Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

If it's not too much trouble.

There's going to be gallons of home brew there. About a third of men in attendance are home brewers so there will be nothing in a can consumed.

I would like to point out something to all of you who have posted silliness on this thread.....I hate you all!

take some fresh jalapenos, slice them in half, and remove the core/seeds.

take a butter knife or spoon and smear cream cheese in each half

wrap them in sliced bacon and throw them on the grill until the bacon is done. or you can bake them in the oven.

That sounds good.

Thank you! Sounds good.

http://www.naturalbornhikers.com/Dol...ed%20creek.jpg http://www.museum.tulane.edu/museum/images/mammoth.gif

Damn, if I wasn't going to Vegas, I'd be crashing that party.

BTW, my pale ale turned out great. Thinking about trying an Irish Ale next.

Have ya ever made Mango Salsa? Back when I lived in Ville Platte, I first tasted it there.

1 or 2 Mango fruits
juice of 2 or 3 limes
1 or 2 jalapenos
red skin onion
fresh garlic
Tony's
Fresh Cilantro

Dice up the mango, jalapenos, cilantro and onions
throw in the garlic, little Tony's
cut the limes in half and squeeze 'em (if you want you can take a little pulp of these and throw them in too
mix well...
In the summer time, this is a very tasty snack with chips or on whatever you want to eat them with, great with almost all beer too. I like to have it with my Belgian White or a good Pilsner or Pale, but it goes well with Dark beer too!!

since nobody mentioned desert, I will. How about Chocolate mousse? Very tasty, and easy to make. Here ya go:

Ingredients:

1 1/3 cups whipping cream
1/2 cup of sugar
1/3 cup of cocoa
1 tsp pure vanilla extract
1/4 tsp Imitation Rum extract

Directions:

Beat all ingredients together until mixture is smooth and mounds softly. Then spoon into desert dishes.

Awesome. I've been lazy and currently have 20 (yes twenty, I know it's obscene) gallons of beer waiting to bottle. Next on the agenda are a Belgian dubble and a vanilla bourbon Imperial porter.

Heh. Just yesterday. My wife brought some in to work, now I'm stuck having to make some for her co-worker that wants some for this weekend.

Mine was a little different. I used tomatos, white onion (instead of red), also added some red wine vinegrette. Most of the rest was the same.

Sounds good Kclee, either way...the shit they sell in the store is vomitous! And, not exaclty "salsa"

I am having 3 fresh Chickens dressed this morning. I'm going to make some beercan chickens.

I'm going with the standard Italian Dressing/Lemon Pepper, Spiced apple/Honey, and am going to try a raspberry dressing basted chicken.

I would like to see some simple Steak-chicken Rub recipee's for dummies.

You can buy that stuff @ the grocery store Iowa - Emeril makes a good Chicken Rub.

Part of my problem is, I don't really know what alot of the spices are, and what they do.

I have no idea what Cumin is, for example....I'm not afraid to reach into a spice rack and start throwing stuff on, but I wish I knew a little more about the basics. It hasn't happend yet, but someday, I'm going to screw up some good steaks.

Well definitely don't put Cumin on steaks, that goes into chili. :D

I thought it was chili powder ingredient.....but didn't know...Never have put it on a steak....but you get the idea.


this Raspberry Dressing is awesome on Pork Chops....I'm interested to see what it does with a couple of hours on a chicken.

yes, chili powder too - but a little cumin is good too.

I bet that raspberry dressing will be good on the chix - they also say that you can add stuff like blackberry brandy in the beer can and it will flavor the meat - ever try that?

I would recommend that Emeril's Chicken Rub. Just did that a few weeks ago (BUB chicken with that rub on it and on the inside of it). it is good. he makes all kinds of spice rubs, as I am sure there will be plenty to choose from.

while I hate watching Emeril - I will recommend that chicken rub - good stuff.

BAM

I haven't added Brandy, but I am starting to use Apple Juice instead of beer on the apple-honey chicken...anything acidic does pretty much the same thing.


I guess I could add to that, and suggest the Grilled Apples that I do as a desert with that.

Chop apples, place on foil....season with cinnemon and brown sugar........roll and put on grill last 10-15 minutes meat cooks. Good stuff.

Roy,

I STRONGLY recommend this book:

Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas

http://www.baron-of-bbq.com/Books.htm

Here's another Jalapeno Recipe.

Armadillo Eggs:

30 large fresh jalapenos
1 pound ground italian sausage (browned)
1-2 packages bacon, or approx 1 slice per pepper
1 package finely shredded colby jack
Toothpicks

Cut tops off of jalapenos and clean out seeds (a grapefruit knife works well). You can also make a slice down one side to get to the seeds, but I prefer to go in through the top (makes a cleaner package). Rinse out inside or peppers. If you get out all of the seeds, and rinse them well, it will remove a lot of the heat of the jalapeno, making them something that everyone can enjoy.

Brown and drain italian sausage, then cool. Once meat is cool enough to not melt the cheese mix in about 1/2-1 cup of the shredded colby jack.

Stuff peppers with meat and cheese mix, then wrap with a bacon slice, covering opening. Hold bacon on pepper with a toothpick.

Refrigate for later or toss on the grill.

These require a bit of prep time, but can be made a day or two in advance and refrigerated. They are excellent snacks/appetizers because they grill quickly. They only have to cook long enough to cook the bacon.

For anyone that thinks these sound good, they are a staple of my gameday tailgate, and I hope to cook a bunch for the game when the Planet gets together. :thumb:

Grilled pineapple MMMMMMMMMMMMMMMMM slice a cored pineapple ,dip in coconut milk, sprinkle with cinnamon, then grill (using a grill pan ) for about 3-4 min. serve with a scoop of ice cream. A+ :drool:

OPOSSUM*AND*SWEET*POTATOES
1 opossum, about 2 1/2 lb., skinned and cleaned
Salt
Freshly ground pepper
Flour
1/2 C water
4 medium-sized sweet potatoes
2 T. sugar

Preheat oven to 350 F. Wipe opossum with a damp cloth and trim and discard excess fat. Mix salt with pepper and rub thoroughly into opossum, inside and out. Sprinkle inside and out with flour. Put opossum on its back in a roasting pan with a tight-fitting lid. Pour in water, cover, and roast in oven for about 50 minutes. Cut sweet potatoes in half lengthwise and surround opossum [note: I am laughing hysterically as I type this] with them. If water has evaporated, add enough to cover bottom of pan. Cover and return to oven for about 25 minutes more. *Remove cover and sprinkle sweet potatoes with about 1/4 teaspoon salt and the sugar. Continue roasting until meat and potatoes become crisp on the surface. Makes 3 to 4 servings.


SQUIRRELS*IN*A*CLAY*POT
1 t. ground savory
1 t. dried marjoram
1 t. dried thyme
1 T. coarse salt
Freshly ground pepper
2 squirrels (about 1 lb. each), cut into 8 to 10 pieces each
2 large onions, chopped
3 oz. country ham with some fat, cut into strips
1 T. sweet butter
1/3 C. red wine

Preheat oven to 450 F. Crush herbs together along with coarse salt and add about 8 turns of pepper grinder, then rub pieces of squirrel thoroughly with mixture. [Ewww!] Place onion in the bottom of a pre-soaked 4-quart clay pot, put squirrel pieces on top, and then strew ham strips over. Dot with butter and cover with the clay top. Bake for 1 hour and 40 minutes. Remove and add wine, then bake, covered, for a final 20 minutes. Makes 3 to 4 servings.


SQUIRREL*SUPREME
2 small Squirrels
Seasoned salt
2 sl Salt pork, rendered
1 lg Can Pineapple chunks
1 Lemon (use juice only)
1/2 t Nutmeg
Juice from Pineapple
2 c Chicken stock
1 md Onion

Dredge the cut up squirrels with the seasoned flour. Brown meat well in pork renderings. Set aside, saute onion and nutmeg in pan juices. Add stock and fruit juices and bring to boil. Put meat back in pan and simmer covered for two hours. Add Pineapple chuncks to pan, cover again and cook another 1/2 hour. Serve in a covered casserole with juices poured over.


MOOSE*RUMP*ROAST
6 lb Moose rump roast
4 T Worcestershire sauce
Vegetable oil
Salt and pepper
1 lg Onion, sliced
1 t.Garlic powder
1/2 c Red wine
1 c Water

Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic powder. Slice onion and lay in bottom of roasting pan. Pour two tablespoons of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 cup water and pour into pan, stirring constantly, until gravy is bubbling. Salt and pepper to taste.


BANANA*WORM*BREAD
1/2 C shortening
3/4 C sugar
2 bananas, mashed
2 C flour
1 t soda
1 t salt
1/2 cup chopped nuts
2 eggs
1/4 cup dry-roasted army worms

Mix together all ingredients. Bake in greased loaf pan at 350 degrees for about 1 hour.


IGUANA*STEW
1 Iguana
1 lg Onion
2 Cloves Garlic
3 Tomatoes
2 Green Peppers
4 t Achiote Oil
1 pn Pepper
Salt -- To Taste

Make the achiote oil by frying the achiote slowly until the oil is red. Kill the iguana by cutting off its head. Open the belly lengthwise and remove all the entrails. [I didn't write this, folks.] Cook in salted water until the meat is tender (take care not to let it get too soft). Peel and cut in portions. Season with all the above ingredients and cook with about 1 cup water, until almost dry.


FRENCH*FRIED*SKUNK
2 Skunks, skinned and cleaned
1 T Salt
Water to cover
2 c Bear fat or lard
2 Egg yolks, beaten
3 c Milk or cream
1 1/2 c Flour
1/2 ts Salt
2 tb Baking powder

Clean and wash the skunks, making sure that the scent glands are removed. Cut up into small serving pieces. Put a soup kettle on the stove and add the meat. Cover with cold water and bring to a boil over high heat. Lower the heat and boil until the meat is tender, about 40 minues. Remove all the scum that rises to the surface. Make a batter by mixing together the egg yolks, milk, flour, salt and baking ppowder. Mix real good [I didn't write this, folks] until the batter is about like cake batter. Heat the bear fat or lard in a deep fryer to about 360 degrees. Dip the pieces of skunk in the batter and then fry them in the deep fryer until golden brown. Drain well and serve.


[b]INDIAN [sic] BAKED*RACCOON[b]
Remove skin and inner parts of raccoon, singe over fire and wash. Then parboil for 1 hour. Place in roaster in about 3" of hot water. Add 1 carrot, apple, and onion. Bake until tender.


CATTAILS*ON*THE*COB
Owners of Manx cats are exempt from making this recipe!

Young cattail spikes
Water
Butter
This is simple. Gather green cattail spikes of early spring. Clean off in cold water. Place in a pot and cover with water, boil for 10 to 15 minutes. When done, drain and serve with butter. Eat like corn on the cob.

I started messing with my spices about a year ago....One thing you can do with Cumin is mix it with some Mayo for a really god artichoke dip or sprinkle a little on seafood - pasta..I also like to use basil or thyme on my hashbrowns...

One reason I got into spices is they won't burn like pepper....

If you have a cooler and full of ice this is so easy and sooooo good.

Go buy a gramcracker pie crust........vanilla ice cream.......choc sauce, carmel sauce, strawberry, etc and pecans.

Set the ice cream out let it melt fairly well, pour into pie shell. Place lid back over it and freeze. When you take it out pour whatever sauce you want on top and top with pecans. Easy and very yummy!

Okay, I'm not sure you're actually aware of this, but www.chefsplanet.com is a completely different site.