Side Dish Recipes
Southern Comfort Quail
Be careful not to overcook your quail as it will become dry and tough. Add veggies and potatoes to the foil package to create a nice meal. And top it off with a nice bottle from Michael David Winery. Red or white – you can’t go wrong with quail.
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Fish with Champagne Cream Sauce
The recipe calls for champagne, but I certainly wouldn’t use anything over $10/bottle for this. So that is called “sparking wine” since it doesn’t originate from the champagne region of France. Those french are sticklers for that label.
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Orange Marinated Smoked Quail
If you are smoking meat, then you better be doing it in a Camp Chef smoker. Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 400° F. And you can infuse your meats with mesquite, hickory or…
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Manhattan Fish Chowder
I love that this recipe has bacon in it. If you have a Camp Chef Smoker, then putting smoked bacon in this soup will take it to the next level. Check out Camp Chef Smokers here: http://www.campchef.com/smokers-grills.html
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Catfish Wrap with Coleslaw
How you cook your catfish is your call, but I prefer the smoky flavor of grilled fish. However you decide to cook it, just don’t cook it too long! The coleslaw makes it cool, creamy and crunchy. The biggest tortillas you can find work best. If all you can locate are smaller ones, allow two…
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Pepper Crusted Venison Tenderloin
Most of us are short on venison loins and tenderloins and long on ground stuff, shoulder and neck roasts, etc. Here’s a way to stretch the good stuff, assuming that you want to share with others. It is best served very rare. If any of your guests have a problem with eating deer that is…
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Yellowtail with Shrimp, Avocado and Chives
Shrimp, avocado and fresh chives contribute to this delectable treat featuring fresh-caught yellowtail. When avocados are plentiful and of good quality, use them, otherwise, use prepared guacamole. I like to add tomatoes to my guac to add more flavor and freshness.
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Smoked Fish Dip
This is a loose adaptation of Henry Lowe’s Famous Smoked Mullet Dip as featured on the Sporting Chef TV show. Henry knows his way around a smoker, but is a little tight when it comes to exact recipe measurements. Follow the recipe below the first time and then adjust to suit your own taste. Thanks,…
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California Style Blackened Tuna Tacos with Fresh Mango Salsa
Nothing says California like fish tacos. Well….maybe I’m stretching that one. Try Hi Mountain Seasonings Cajun Seasonings for this tuna recipe. You can also make this a sashimi style appetizer and not blacken the tuna.
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