Oven BBQ Quail

Qail

¼ lb bacon

1 cup ketchup

½ cup onion chopped

1 clove garlic chopped

2 tablespoon red wine vinegar

salt & pepper

2 tblspoon brown sugar

cook bacon then make sauce, add bacon to it

pour over Qail and bake at 400 for 30 min

Crunchy Fillets with lemon lime Tartar

The special ingredient, besides really fresh catfish, is masa flour. It’s the treated corn flour used to make tamales. It’s probably in your market, but you may not know it’s there. Look for a bag in the Hispanic or baking sections of your store. A $4 bag will last you a long time, unless you get the urge to make a batch of tamales. If you don’t feel like hunting down the masa, substitute regular old flour.

4 servings

1 1/2 pounds catfish fillets, cut into 1-inch wide strips

The Wet Stuff
3 eggs, beaten
2 tablespoons yellow mustard
2 – 3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
dash (or more) regular or Chipotle Tabasco
1/3 cup milk

Combine all ingredients in a medium bowl. Keep cold.

The Dry Stuff
1 cup masa harina flour
1 cup corn meal
1 tablespoon salt
1 teaspoon black pepper

Combine in a medium bowl.

oil for frying

Lemon-Lime Tartar Sauce
Use a vegetable peeler or zester to remove the outside or yellow and green part of the lemon and lime. Don’t go deep into the white part!
1 1/4 cups

1 cup mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon capers
1 tablespoon yellow mustard
1 teaspoon each lemon and lime zest, minced
1 tablespoon lime juice
1 teaspoon lemon juice
2 garlic cloves, minced
1 tablespoon fresh parsley, minced

Combine all ingredients in a bowl, cover and refrigerate for 1 – 3 hours before serving. Instructions Dredge fish first into The Wet Stuff, then coat with The Dry Stuff. Using tongs, carefully place each piece, one or two at a time, into 360 degree oil in a deep, heavy-duty pot or fryer. Fry until golden brown and then drain on paper towels. Season with additional salt and pepper as desired while fish are still hot. Serve with Tartar Sauce on the side.

Paddlefish Chowder

Ingredients

• 2 tablespoons butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 stalk celery, chopped
• 2 cups chicken stock
• 2 cups Shrimp stock or Lobster stock
• 4 cups diced potatoes
• 2 pounds Paddlefish, diced into 1/2 inch cubes
• Tony’s seasoning to taste
• 1/8 teaspoon Old Bay Seasoning TM, or to taste
• salt to taste
• ground black pepper to taste
• 1 cup clam juice
• 1/2 cup all-purpose flour
• 2 (12 fluid ounce) cans evaporated milk

Directions

1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add Tony’s,chicken stock and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.

Venison Fajitas

1 ½ lb venison thinly sliced

1 green ad red bell pepper

1 or 2 onions

pinch of garlic

1 pac of McCormac Fajita seasoning

Flour or corn tortillas