Category Archives: Recipes
- 1½ lbs. venison tenderloin
- ½ cup red wine
- 1 stick butter
- 1 clove garlic, minced
- 1 Tbs. olive oil
- 4 shallots, minced
- ½ cup port
- salt and pepper
Slice venison into ¼” slices. Season with salt and pepper. Cover venison with red wine. Set aside for at least 1 hour. Melt ½ stick butter (1/4 cup) in a large skillet. Add garlic, shallots, and olive oil. When shallots and garlic are tender, add butter and venison slices.
Add wine marinade as necessary to keep ingredients moist. Add port. When bubbling, add rest of butter. Serve immediately.
Pastor Fred’s Southern Chicken Casserole (Georgia)
Fred is the pastor at a church in Williamsburg, VA where he let us camp for the night. He’s originally from Georgia and he says that this is one of my wife’s southern specialties.
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 8 oz sour cream
- 3-4 skinless boneless chicken breast, cooked and shredded (or pulled)
Mix all the ingredients together and place in a casserole dish. Sprinkle crumbled Ritz crackers to the top of the dish as a final top layer. Bake it at 350 degrees for 30 minutes. Serves 4 very happy people.
George is the barback at the beautiful New Orleans hotel/restaurant The Columns. He’s also an inventor of new cocktails. Here’s a delicious mint chocolate drink that he whipped up for us to help us beat the Louisiana heat.
- 1½ oz. Baily’s Irish Cream mint
- 1½ oz. Crème de Menthe
- splash of milk
- 1 oz. Stoli vanilla
Shake ingredients with ice and serve in a martini glass. Garnish with a thin mint.
This wonderful recipe comes from the lovely ladies of the Thomasville, GA visitor information center, which we highly recommend!
- 2 cups buttermilk
- 2 eggs, beaten
- t Tbs. butter, melted
- 2 tsp. paprika
- 1 ½ tsp. salt
- 1 tsp. pepper (plus extra for seasoning)
- 1 3-lb. skinned fryer, cut up
- all-purpose flour
- vegetable oil
Combine first 6 ingredients and mix well. Put chicken in a large bowl and pour milk mixture over top. Refrigerate for several hours, then remove chicken from liquid.
Sprinkle chicken lightly with additional pepper and dredge in flour. Shake off excess and let stand for 5 minutes.
In a large skillet, heat 1 inch of oil to 325°. Addd chicken and fry 30 minutes or until golden brown, turning once. Drain on paper towels.
- ½ cup butter
- 1 cup all-purpose flour
- 1½ cups sugar, divided
- ½ tsp. salt
- 3 tsp. baking powder
- 1 cup milk
- 2 cups sliced peaches
Melt butter in a 2-quart casserole dish. Mix together flour, 1 cup sugar, salt, baking powder and milk.. Pour mixture over butter; do not stir. Sweeten peaches to taste using about ½ cup of sugar. Place peaches on top of mix, do not stir. Bake at 350° for about 45 minutes, or until bubbly. Serve warm with ice cream.
- 3 cups hominy grits, cooked
- 2 large Tbs. butter
- 6 eggs, beaten
- 3 cups cream
- 3 cups corn meal
- 1 tsp. garlic salt
- pepper to taste
While grits are hot, add butter and eggs. Gradually add cream and when mixed well, add corn meal, garlic salt and pepper.
Pour into a large greased casserole and bake at 375° for 20 minutes, until set and crusty.
(Can be refrigerated before baking and then baked for 45 minutes.)
About as simple of a cornbread recipe as is conceivable, this recipe comes from the executive director of the Thomasville, Georgia Visitor Center, Karen. Her two strapping sons asked for hoe cakes each morning with breakfast. They’re especially easy to prepare if you’ve just made bacon or something else that leaves grease in the pan.
- 1 cup cornmeal
- 1 tsp. salt
- ½ tsp. sugar
Fill pan with enough oil (or bacon grease) that the cakes will bubble up around the sides.
Mix the cornmeal with salt, sugar and just enough water so that the mixture is pourable (think pancake batter consistency). Cook in pan, flipping once and serve hot.
We met Shaun in Oaxaca, and were instantly charmed. I think it’s safe to say that of all the tourists we’ve met so far in Mexico, Shaun is the only one we’d go out of our way to see again. He’s been traveling Central America for over four months, speaks excellent Spanish, and is a surgical veterinarian, so has been helping out as a volunteer in the places where he visits. He picked up this recipe in Belize and says that it’s absolutely great.
(All of these amounts are according to what you’ve got on hand)
- Pineapple, chopped
- Mandarin oranges, chopped
- Avocado, mashed with a fork
- A little bit of cilantro, diced
- Lime juice
- Salt to taste
- Saltine crackers
Mix everything (including the crackers, use them to get a dryer consistency) and eat!
We met the 8 Vipers team at the Oaxacan mezcal festival. They’re a great group of people, and they offered us the following drink recipes. Mezcal and tequila can each be used. Basically there are over 200 kinds of agave plants, and 50 of them can be used to make mezcal. If it is the blue agave that is used, and if that blue agave mezcal is made in Jalisco state, Mexico, the mezcal is called “tequila”. So tequila is just a subset, and not a special one, of mezcal.
- 2 ounces mezcal
- 4 tsp. sugar
- 10 mint leaves
- 3 oz. pineapple juice
- ½ lemon
- ice cubes
Muddle the mint with the sugar and mezcal; add the pineapple juice and stir, then squeeze the lemon juice in. Shake with ice and serve over fresh cubes.
- 2 oz. mezcal
- ½ oz. lemon juice
- 2 oz. orange juice
- ¼ oz. simple syrup (equal mixture of sugar and water)
- 2 dashes of orage bitters
- 1 lemon slice (garnish)
Mix ingredients and serve over ice with a slice of lemon
- 1/3 part mezcal
- 1/3 part triple sec
- 1/3 part lime juice
- 1 tsp. sugar
- lime slice (garnish)
Place ice cubes in a glass and cover with sugar. Add mezcal, then triple sec and lime juice. Cover with a cocktail shaker and shake until frost forms on the glass. Then pour into a margarita glass (salt on rim optional) with a lime garnish.
Volker is the father of a friend of R’s. He’s a transplant to Houston, Texas by way of Germany and New York, but one thing that we learned in Houston is that Texas has a way of making Texans out of all its citizens, wherever they come from. Volker learned this recipe from a dude ranch in Ingram, which is in Texas’ Hill Country.
- 1 lb. stew beef or venison
- ½ small onion
- ½ green pepper, chopped to 1 inch pieces
- 1 whole jalapeno from a jar (milder) or a fresh jalapeno, seeded
- 1 small acorn squash, peeled and cut into 1 inch pieces
- 1 bay leaf
- salt, pepper to taste
- chicken bullion
- 1 can hominy
Sautee onions until they’re glassy, then set aside. Turning up the heat, sear the meat. Set meat, and its juices, aside.
Meanwhile, put acorn squash into pot and add enough water and bullion (add bullion according to the amount of water you use) until just covering the squash. Bring squash to a boil, then reduce to simmer, adding water as needed, and cooking until the squash is soft, around 1 hour. Mash the squash with a fork. Add the meat and its juices, the bay leaf, onion and jalapeno, some salt and pepper and cook until the meat is very soft. Season to taste with salt and pepper, and just before finished cooking, add the can of hominy.