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Muddy Pete

Wild Survive cookbook

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Butternut Squash and Apple Soup with Bacon

 

Cook the bacon in a skillet until crisp, drain, reserving one and one-half tablespoons of the grease. (Do not skimp and go low fat here; it’s so not worth it). Crumble the bacon.

 

In a heavy saucepan, cook the onion, leek, garlic and bay leaf with salt and pepper to taste in the reserved grease over medium heat, stirring until softened. Add the squash, apples, broth and one-half cup water. Simmer the mixture, covered, until the squash is tender, about 15 minutes. Discard the bay leaf.

 

In a blender, puree the mixture in batches, transferring as it is pureed to a clean saucepan. Add enough additional water to thin soup to a desired consistency. Whisk in the sour cream or crème fraiche, season with salt and pepper to taste. Heat soup over medium-low heat until hot (DO NOT BOIL!!!). Serve the soup topped with crumbled bacon and accompaniments. Feel free to double the recipe. I always do.

 

Makes about 4 1/2 cups

 

INGREDIENTS

2 slices bacon

One-half cup finely chopped onions

White and pale green parts of 1 large leek (about 1 cup) * you can use regular white onion if leeks are not available

1 large garlic clove, minced

One-half bay leaf

Salt and freshly ground black pepper

One and one-fourth pounds butternut squash, seeded, peeled and cut into 1-inch pieces (about 3 cups)

1 medium-size granny Smith or other tart apple, peeled and chopped

2 cups low-salt chicken broth

One-half cup water plus additional for thinning soup

2 tablespoons sour cream or crËme fraiche

ACCOMPANIMENTS:

Sour cream or crËme fraiche

Chopped unpeeled apples

Extra crumbled bacon

 

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Creole Breakfast Bread Pudding

 

 

Preheat oven to 325°F.

 

Heat a sauté pan over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and sauté until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

 

Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.

 

Pour the melted butter into a 10- by 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.

 

Add the sausage mixture to the bread mixture. Add the eggs, grated cheeses, salt, black pepper and cayenne, and quickly fold mixture together. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375ºF. Spread the sour cream evenly over the top and cover with grated Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top.

 

Serve hot.

 

Yield: 8 to 10 servings

 

 

INGREDIENTS

1/2 pound Linguisa sausage, removed from the casing and chopped

1/2 cup minced yellow onions

1/4 cup minced green bell pepper

1/3 cup sliced green onions

1/3 cup dry white wine

1/4 cup melted butter

8 cups day-old French bread, torn into 1-inch cubes

2 1/2 cups milk

1/2 cup heavy cream

8 large eggs, beaten

1/2 pound Pepper Jack Cheese, grated

1/2 pound Monterey Jack Cheese, grated

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne

3/4 cup sour cream

1/2 cup grated Parmesan cheese

 

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Here is my recipe for caramel corn....good snack to take on outings

 

you start with 3 batches of popcorn

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I use my Stir Crazy

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I use my roaster pan for coating

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Here are the ingredients for the caramel

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The ingredients bring to boil and boil 5 minutes

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Here it is boiling....stir constantly

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After stiring in the baking soda007dle.jpg

 

put in oven and 250 for an hour and I stir every 10 minutes

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WaaaaaaLaaaaa

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And here is the recipe

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I do hope you try this......its oh so goood! :thumbsup:

 

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Goya malted cake/pie

 

12oz blueberries

12oz bottle Goya Malted

16oz white cake mix

 

Put the blueberries in a baking dish.

Mix the white cake mix and Goya in a bowl and spread out over the blueberries.

Cover with aluminum foil. Place in oven for 20 minutes. Now turn the oven on  doh.gif and bake for 20 minutes.

Remove aluminum foil and bake another 40 minutes.

 

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Blacked Cajun burgers. makes 2 burgers

 

Chili powder 1 teaspoon

White pepper 1 teaspoon

Black Pepper 1 teaspoon

Paprika 1 teaspoon

 

Mix in a bowl, coat the patties.

 

HOT skillet or grill (grill works better) Drop the coated patties on the grill count to 10 and flip the patties. What you want o do is sear the coating so that the juices don't cook off. Move to a lower heat source and cook like a normal burger.  :)

 

I mixed ricotta cheese and Krazy Jane's seasoning along with some diced onions into the meat before hand.

 

 

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Crispy Skin Salmon with Tomato Chorizo Couscous

 

more so intended for the kitchen!

 

 

    4 oz salmon fillets

    kosher salt

    fresh cracked pepper

    olive oil

 

Tomato Chorizo Couscous

 

    one cup chicken stock

    one cup instant couscous    I use Bulgar Wheat

    one shallot diced or a small red onion

    2 oz of chorizo sausage diced

    1/2 cup raisins finely chopped

    2 tablespoons simple tomato sauce or one tablespoon tomato paste

    teaspoon smoked paprika

 

Mustard Vinaigrette

 

    one cup olive oil

    teaspoon brown mustard

    juice of half a lemon

 

Start by making the vinaigrette, combine the ingredients mix well and into the fridge.

 

Now make the couscous, start by sweating the onions and chorizo in some olive oil for a few min, now add the raisins, smoked paprika, tomato paste or sauce and chicken stock.  Bring to a boil, now cut the heat and add your couscous and cover on very low heat for ten min.

 

Take your salmon filets and score the skin a few times as you can see in the photo. Season with salt and pepper. Hot pan olive oil put the salmon in skin down and using a spatula press down on the filets for at least 30 seconds so they stick to the pan. Cook the salmon on the skin side for about 90% of the cooking. The skin should come away naturally from the pan when it is perfectly crisped up.  Turn over and finish on the flesh side for a couple min take out and let rest for a min,

 

To plate fluff up your couscous and put some on the bottom of the plate followed by the salmon skin side up and finish with a little bit of the vinaigrette.

 

 

I'm not a big fan of Salmon so I have my self some black pudding!

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