Main Dishes
Country Captain
With the formal hunting season upon us, it’s time to add new hunt breakfast recipes to our collection! The following recipe, sent to us by Bill Getchell, comes with an interesting history and a connection to a famous American foxhunting general and Master of Foxhounds. We have a wonderful resource of recipes (point your cursor to the Social dropdown menu), and we invite your additions.
Country Captain has been a staple of southern cooking since the first half of the nineteenth century. Originating in India, the name may be a corruption of Country “Capon.” Legend has it that a British sea captain in the spice trade brought it to the United States through the ports of Savannah and Charleston.
Mary (“Miss Mamie”) Bullard of Columbus, Georgia revived the recipe for her frequent guest, Franklin D. Roosevelt, and later served it up for Army officers passing through nearby Fort Benning, including the Master of the Cobbler Hunt, General George S. Patton. In the early days of World War II, Patton sent a message to the Bullards: “If you can’t give me a party and have Country Captain, meet me at the train with a bucket of it.” In Patton’s honor the U.S. Army added it to the Meal, Ready-to-Eat (“MREs”) rations in 2000.
Incredibly Simple But Delicious Chili
Just returned from a very frigid hunt in Ontario and received tons of compliments on my “summer camp food” Chili so I thought I would enter it although it is FAR from Gourmet!!
Wild Boar Stew in a Honey, Cinnamon and Ginger Sauce
We hunt wild boar at Santa Ynez Valley Hounds. Any one that we take is butchered and eaten, of course. In France it is very common. We cook game with sweet spices. Here's the dish I made and served for the hunt breakfast last week-end. You can make it when ever you have time, warm it up in a slow cooker while you're away hunting, and it will be ready when you're back.
English Muffin Strata with Cranberries and Spicy Sausage
12 ounces hot Italian sausage, casings removed2 large eggs4 egg whites3/4 cup milk1/2 cup sour cream1/4 teaspoon salt1/8 teaspoon pepper5 English muffins, cut into cubes1/2 cup dried cranberries8 ounces shredded sharp white cheddar In a large skillet over medium heat, cook sausage, using a spatula to break into crumbles, until browned – about 5-8 minutes. Drain if needed and set aside. In a medium bowl, whisk together eggs, egg whites, milk, sour cream, salt and pepper until well combined. Lightly coat an 8″ baking dish with nonstick spray. Cover the bottom with half of the cubed English muffins. Scatter with half of the cooked sausage and then half of the dried cranberries. Repeat with the rest of the English muffins, sausage and cranberries. Pour milk and egg mixture over the top. Scatter the top with the shredded cheese and place in the refrigerator, covered with foil, for at least 4 hours. Preheat oven to 325 Place covered pan in the oven and bake for 30 minutes – remove the cover and finish baking until the center is set and the cheese has melted, about 35-40 minutes. Makes about 6 servings.November 10, 2010... This content is for subscribers only.Log In Join Now
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Catfish Stew
1 lb salted fatback2 lbs yellow onions10 lbs catfish boneless nuggets1 can diced tomatoes (20 oz)1 can whole kernel corn (20 oz)2-1/2 lbs red potatoes1 can tuna in water (12 oz)3 Tbs Old Bay Seasoning2 Tbs salt1-1/2 Tbs black pepper3 Tbs Louisiana Hot Sauce1 stick butter 1. Cut fatback into 1/4-inch squares. Boil in water for 2 minutes, drain water off, and fry fatback until golden brown. Remove fatback from grease.2. Cut onions into 1/2-inch pieces and fry in fatback grease until tips are brown. Drain grease from onions.3. In another fry pan, stew tomatoes for 2 minutes. Add corn and stew for 2 more minutes.4. Add onions and fatback to tomato/corn mixture, and stew for 2 minutes.5. Cut potatoes into 1/2-inch pieces. Boil for 8 minutes. Drain.6. In a separate pot, boil catfish and butter for 10 minutes in just enough water to cover.7. Add potatoes to catfish, and cook on low heat for 10 minutes. Stir frequently.8. Add corn tomato mixture, tuna, Old Bay, salt, pepper, and hot sauce. Simmer for 10 minutes. Serve over white rice or with oyster crackers or cornbread.... This content is for subscribers only.Log In Join Now
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Layered Meatball Bake
1 Package of Stove Top Stuffing for Chicken1 can (1/ 3/4 oz.) reduced sodium condensed cream of mushroom soup1/4 cup milk1 pkg. (l lb.) frozen meatballs2 cups frozen peas 1 cup Kraft 2 % Milk Shredded Reduced Fat Cheddar Cheese Variation: Substitue 1 can (14 1/2 oz) of undrained diced tomatoes for soup, omitting milk and using Italian flavored Meatballs and Kraft Shredded Low-moisture Part Skim Mozzarella Cheese. Preheat oven to 400. Prepare stuffing mixed as directed on pakcage, set aside.Combine soup and milk (or Diced tomatoes) in 13 x 9 baking dish, stir in meatballs and peas; sprinkle with cheese. Top with prepared stuffing.Bake 20 min. or until heated through.makes 6 servings... This content is for subscribers only.Log In Join Now
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