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.