Attention outdoor chefs, I need your recipes..

JimNasium · 06-30-2005, 06:43 AM

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.

Goapics1 · 06-30-2005, 06:54 AM

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

Goapics1 · 06-30-2005, 06:57 AM

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.

wilas101 · 06-30-2005, 07:04 AM

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.

**Skip Towne** · 06-30-2005, 07:23 AM

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.

**Bwana** · 06-30-2005, 07:26 AM

How about some tasty rattlesnake Kabobs!!

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!

**Skip Towne** · 06-30-2005, 07:35 AM

Quote:

Originally Posted by Bwana

How about some tasty rattlesnake Kabobs!!

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?

**Bwana** · 06-30-2005, 07:39 AM

Quote:

Originally Posted by Skip Towne

Is it acceptable to substitute rattle headed copper moccasin?

Why yes, yes it is.

htismaqe · 06-30-2005, 07:19 AM

I strongly recommend my jalapeno poppers recipe.

If you need me to repost it, I will.

Scaga · 06-30-2005, 07:21 AM

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

Serve....

It will be a party favorite.

KCTitus · 06-30-2005, 07:43 AM

Quote:

Originally Posted by Scaga

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

Serve....

It will be a party favorite.

Damn...stole my recipie.

JimNasium · 06-30-2005, 09:30 AM

Quote:

Originally Posted by Scaga

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

Serve....

It will be a party favorite.

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.

**Dartgod** · 06-30-2005, 09:46 AM

Quote:

Originally Posted by JimNasium

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.

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.

JimNasium · 06-30-2005, 10:28 AM

Quote:

Originally Posted by Dartgod

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.

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.

Kclee · 06-30-2005, 09:20 AM

Quote:

Originally Posted by htismaqe

I strongly recommend my jalapeno poppers recipe.

If you need me to repost it, I will.

If it's not too much trouble.

06-30-2005, 06:43 AM	Topic Starter
JimNasium Voodoo Chile Join Date: Jan 2001 Location: At the crossroad Casino cash: $-763143	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.
Posts: 7,133

06-30-2005, 06:54 AM	#2
Goapics1 Ghetto Superstar Join Date: Apr 2005 Location: Midwest Casino cash: $10004900	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
Posts: 4,756

06-30-2005, 06:57 AM	#3
Goapics1 Ghetto Superstar Join Date: Apr 2005 Location: Midwest Casino cash: $10004900	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.
Posts: 4,756

06-30-2005, 07:04 AM	#4
wilas101 Starter Join Date: Mar 2005 Casino cash: $6279487	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.
Posts: 777

06-30-2005, 07:23 AM	#5
Skip Towne Supporter Join Date: Apr 2001 Location: T-Town Casino cash: $10004900	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.
Posts: 69,689

06-30-2005, 07:26 AM	#6
Bwana It's Five O'Clock Somewhere Join Date: Aug 2000 Location: Billings, Montana Casino cash: $2136043647	How about some tasty rattlesnake Kabobs!! 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!
Posts: 70,473

06-30-2005, 07:19 AM	#9
htismaqe 'Tis my eye! Join Date: Aug 2000 Location: Chiefsplanet Casino cash: $8179900	I strongly recommend my jalapeno poppers recipe. If you need me to repost it, I will.
Posts: 104,292

06-30-2005, 07:21 AM	#10
Scaga Pissed off now Joboo Join Date: Mar 2002 Location: On my wife's $hitlist Casino cash: $1241665	24-36 quart cooler Add 36 cans of your favorite adult beverage 2 8lbs bags of ice. Serve.... It will be a party favorite. __________________ Bluto: Christ. Seven years of college down the drain. Might as well join the f_cking Peace Corps
Posts: 3,401