|
| |
| Quail on the Trail |
|
Flour
Salt & Pepper
2 cloves Garlic chopped
3 to 5 cups Water
Lard or Cooking oil
8 Quail
Make sure all feathers and lead shot are removed from the quail. Cut
quail in half at the legs (cutting otherwise will separate legs
from the breast). Use a teaspoon to separate breast
meat from bone making quail nuggets with the leg bone exposed. Dispose of breast
skeleton. Salt, pepper & garlic breast & legs to
taste. You can add red pepper for a spicier flavor. Roll each
breast in flour. Pre-heat cast iron skillet with 1/2 inch oil.
Test grease by dripping a tad of flour in grease. When it fries
instantly, your ready. Brown breast on each side. Do not
remove quail but instead add to skillet 1 to 2 cups of flour, 3 to 5
cups of water. Add salt, pepper and garlic. Bring to simmer,
put lid on skillet and simmer low heat for 45 minutes. |
| Cowboy Green Beans |
|
1 gallon Italian Cut green beans
16 oz can of Rotel tomatoes
1 carton chicken broth
4 white onions chopped
2 bell peppers chopped
2 cloves of garlic chopped
1 pound of pan sausage
1 pound of bacon in 1/2 slices
Salt & Pepper
1 Two gallon pot with lid
Saute onions, bell peppers, garlic, pan sausage and bacon in a two
gallon pot. Then drain green beans. Add them to the pot
with the sauteed ingredients. Add chicken broth and rotel
tomatoes. Bring to boil. Cover and simmer for 1 hour.
Feeds 10 to 15 cowboys
& cowgirls. |
| Sweet Ka-Bobs |
|
4 chicken breasts cut in 1 inch cubes
2 whole pineapples cut in 1 inch cubes (save the juice)
4 apples cut in cubes
4 pears cut in cubes
Cinnamon
Marinade chicken cubes in pineapple juice for 4 hours.
Make ka-bob sticks as desired with ingredients. Sprinkle with
cinnamon. Spritz with remaining pineapple juice
while cooking over coals to keep tender. Can dip in warm honey for a
sweeter flavor. |
|
Trail Boss Hot Sauce |
6-whole
Tomatoes
2-whole
Jalapenos
3-whole
Yellow Onions peeled
1tbs
chopped Garlic
2 tbs-Sugar
Fresh
Cilantro
Dash of
Lemon Pepper
Put all
ingredients in a tin pan uncovered on a barbeque pit and smoke with
the lid closed. Continue to smoke until Tomatoes start splitting
and Onions change color (are darker in color, not brown). Chop
Tomatoes, Jalapenos, Garlic and Onions. Combine with Sugar and add
Cilantro to taste. Blend all ingredients in a blender. Best to let
sit in the refrigerator over night so flavors can blend. Serve at
room temperature and enjoy!
|
|
Chicken Poppers |
|
Chicken Breasts
Jalapeño Peppers
Sliced Bacon
Your favorite BBQ Sauce
Toothpicks
Cut chicken
in ¾” to 1” pieces, add slice of Jalapeño and wrap with ½ slice of
Bacon. Hold together with Toothpick. Baste with your favorite BBQ Sauce.
Cook on grill until done. |
|
Kicker Beans |
|
1 Tbs. Olive Oil
1 Onion, chopped
3/4 lb Green Beans, trimmed & halved
3/4 Tsp. dry Southwest Seasoning
1 cup packaged shredded carrots
1 can (15.5 oz) Kidney Beans, rinsed & drained
1/2 cup shredded Mexican Style Cheddar Jalapeño Jack cheese
1 Tbs. chopped Cilantro
In a large non-stick skillet, heat oil
over medium to high heat. Add onion and cook stirring often until
softened (around 5 minutes). Add green beans and seasoning, cook for
another 5 minutes. Add carrots and cook 3 more minutes. Stir in kidney
beans and cook until green beans and carrots are tender and kidney beans
are heated through (about 3 to 5 minutes). Sprinkle with cheese and
cilantro before serving. |
|
