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There aren’t many times you hear of a food recipe being inspired by a drink, especially one of this nature. What is this drink I speak of? The Southern classic combination of Coca-Cola and peanuts. According to The National Peanut Board, the drink was created sometime around the 1920’s, when packaged shelled peanuts began appearing […]
Coca Cola Pulled Pork Read More »
Growing up next to my grandmother as a kid in North Carolina, it seems like she made squash casserole every weekend. It was and still is to this day one of my favorite side dishes to enjoy during the summer months. She would never put cheese or peppers in her casserole, but it didn’t need
Southwest Summer Squash Casserole Read More »
If you’re looking for an elegant way to serve deer meat that lets the natural flavor shine, this venison tataki recipe is it. Inspired by the Japanese method of quickly searing beef or tuna over high heat, tataki is all about contrast, crispy edges, a rare center, and bold, umami flavors. While deer backstrap often
I have to admit, when growing up I would willingly partake in canned meat consumption. The big three were potted meat, Vienna sausages and of course spam. I enjoyed eating all three, but my favorite was spam because of its versatility. You can eat it cold, hot, fried, in soups, stews, sandwiches and sushi. When
Smoked Wild Turkey Legs are a delicious treat if they are prepared properly. The problem that most people run into when trying to cook them, is that they simply throw them in the smoker and think that they will end up with the same juicy fork-tender turkey legs that they grab from a Carni at
Smoked Wild Turkey Legs Read More »
If there’s one vegetable that I end up with a surplus of every warm growing season, it’s summer squash. We try and get pretty creative around my household by coming up with new ways to prepare it. This happens to be one of my favorites that’s perfect for a hot summers days. It’s a healthy
Summer Squash Slaw Read More »
This Alabama white sauce is a tangy, creamy white BBQ sauce made with mayonnaise, apple cider vinegar, lemon juice, Worcestershire sauce, hot sauce, and a few other spices. It works as a cold sauce for slathering smoked meats, wild game, grilled chicken, pork, ribs, and smoked shrimp. Takes just 10 minutes to put together. Quick
Alabama White Sauce Read More »
This fried speckled trout recipe is one of my favorite ways to cook fresh trout when I want something other than a basic fish fry. Instead of frying the fillets whole, I chop the fish into pieces, make trout cakes, and pan-fry them. Speckled trout works especially well for this because of its clean flavor.
Fried Speckled Trout Cakes Read More »
Cajun-style venison boudin sausage just may be one of the more interesting sausages out there. Its ingredients are fully cooked and then ground up before being stuffed into casings. And depending on who you ask, the casings are sometimes not even eaten after being stuffed. Some folks like to bust them open, spread the “dirty
Venison Poblano Boudin Sausage Read More »
This Crockpot Wild Turkey Tinga recipe is one of my favorite preparations using the dark meat from wild turkeys. Not only is this a top dish for wild birds, but one of my Mexican dishes in general. It’s a one-pot deal that’s smoky, spicy, sweet (if you add sugar) and versatile. Tinga is a great
Crockpot Wild Turkey Tinga Read More »