Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Picked up this cookbook

Has some really good looking recipes. It was a freebee, used. Couldn't pass it up.


Here's a link to get one for less than $5, TYD.
http://www.amazon.com/Over-Delicious-Dishes-Cooked-Just/dp/1405496789

Any particular dishes that caught your eye? Don't need to post the recipes, just the dishes!

have on on the way Greg, thanks for posting this

You're welcome, Sam. I figured you'd like it.

Jcubed,
Here's a few I was able to download via my schitty cellphone camera. Hope you like them. I can help you with any of these. I always tweek every recipe.





Best Wishes,
LD

Thanks, LD! Those do look like some pretty tasty dishes! I will have to grab that book.

Regards

You're welcome, jcubed. I've not tried the venison recipe yet, but the last 2 I've been making for years.

My version of lentils. More a stew than a soup. I like it hearty.

Ingredients

2 tablespoons olive oil
2 smoked ham hocks (smoked pork chunks have more meat, but not the fat. smile )
3 strips of bacon fried, drained, and chopped (I used thick cut Applewood smoked.)
1 14 oz bag dried lentils (This is Goya's size. Anything around 1 lb will work.)
2-3 carrots diced
2-3 stalks of celery (throw the leaves in, too.)
1 medium onion chopped
1 leek split lengthwise and finely washed, then diced
5 cloves of garlic, finely chopped (yep, 5. If you don't like garlic, you can use less.)
1 cup chicken broth
1/2 a 15 oz can of peeled Italian Roma Tomatoes chopped
2 bay leaves
1/2 teaspoon of ground cumin
1/2 teaspoon Hungarian hot paprika (I bought it online and have it now, so I use it when I get the chance. smile )
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme (maybe I used a litte more.)
*You can substitute or embellish the dried oregano and thyme with Penzey's Italian Seasoning. I use it in a lot of my cooking, including putting it in rubs.*
pinch of ground red pepper flakes
salt & fresh ground black pepper to taste

Directions

Start by sweating the diced onions, celery, and carrots in the olive oil over medium heat in a medium-large pot (I have an old non-stick that is perfect for making soups and this kind of stuff, non-stick long gone.)
Give a good grind of black pepper and pinch of salt over the top and stir
Add the garlic and chopped leek
Add the ham hocks to bottom of the pot and spoon the veggies over the top
Let that run for 5-8 minutes
Pour in the chicken stock
Let that heat back up and add the rest of the herbs and seasonings, chopped bacon, and chopped tomatoes
Pour in enough cold water to cover everything + some room to cook down
Turn the heat down and let that simmer with lid resting over the top of the pot, but not tight. You want to meld the flavors and let if cook down a little. That's the key and that's what gives you that slightly thicker consistency than just a soup.

Hope you all enjoy it. Have fun!

The Clam & Corn Chowder is close to something called Seafood Corn Chowder popular here in FL. I've also been making this every so often for years, since I had some at a restaurant in Key West years ago. Main difference is it includes more seafood. Fish chunks, shrimp, and scallops. You can add or subtract whichever you want when something's out of season or just plain too expensive.

Ordered one.

Thanks and GFY.



Clark

Did it arrive yet?

Thanks!

Too funny.