Wild Possum Kabob
Ingredients:
1 Still breathing, corn-fed Possum
3 Ripe but firm tomatoes
1 Large white or yellow onion
1/2 pound large mushrooms
2 large green peppers
1 package meat marinade
1/2 cup soy sauce
12 skewers (sticks are okay in Arkansas)
Preparation:
The possum must be alive so that you can scare it, giving you the "wild" taste from all the adrenaline it produces. It is best to hit it over the head with a large object in a humane manner. Boil the possum for 3 minutes to loosen the fur then skin and gut it.
De-limb (chop the little knubby legs off) the possum and cut the meat into 1/2 inch square chunks. Marinate overnight in a mixture of meat marinade and soy sauce. Kentucky residents who have no fridge can use an ice chest and may use radiator coolant instead of soy sauce.
Thread the meat and veggies onto your skewer/stick in alternating sequences to distribute the delicious flavor evenly. Cook over a barbecue, pit, 50 gallon drum or any other fire till you get the desired result. For added flavor, you can cook it over burning tires.
| | |
Possum and Taters
Ingredients:
1 young, fat possum
8 sweet potatoes
2 tablespoons butter
1 tablespoon sugar
salt
Directions: First, catch a possum. This in itself is excellent entertainment on a moonlight night. Skin the possum and remove the head and feet. Be sure to wash it thoroughly. Freeze overnight either outside or in a refrigerator.
When ready to cook, peel the potatoes and boil them tender in lightly salted water along with the butter and sugar. At the same time, stew the possum tender in a tightly covered pan with a little water. Arrange the taters around the possum, strip with bacon, sprinkle with thyme or marjoram, or pepper, and brown in the oven. Baste often with the drippings.
Redneck Potted Meat
Possum Pot Pie
Ingredients:
1 cup glazed huckleberries
3 shots gin or moonshine
1 possum
---if roadkill: make jambalaya
---if caught: proceed with recipe
1 pie crust
sliced carrots & cabbage to taste
Directions:
Cover a pan (or any implement you can put in a fire) with the bottom of your pie crust, and place the possum in it. Add the huckleberries and carrots, and shred the cabbage over it. Close up the pie and bake until the neighbors' dogs come sniffing around to see what the wonderful smell is, or until the fire department arrives (whichever comes first). Remove pie from fire/oven, slice, and enjoy.
Possum Creole
Ingredients:
1 slightly injured possum
1 cup mayonnaise
8 cups pig fat
2 cups buttermilk
2 fresh green peppers
Directions: Slice green peppers and mix ingredients in a large bowl(exclude possum). Cut possum into chunks or thin strips. Mix possum chunks into bowl. Transfer contents of bowl into a casserole dich and bake under 350 degrees for two hours. Remove from oven, let sit for half an hour, and serve. ENJOY!!
Catfish Stew
A Twist on the Orignal! Ingredients:
1/2 lb. Bacon diced
3 Tbls. garlic, minced
1 large Yellow Onion, diced
1 large Red Onion, diced
1 large Green pepper, diced
1 large Red pepper, diced
1 tsp. Crushed red pepper flakes
8 oz. Okra, sliced
6 oz. Tomato paste
2 lb. Catfish, cubed and battered and fried (See recipe below)
Salt and Pepper, to taste
2 1/2 cups Diced canned tomatoes
3 cups Italian-style chicken stock Frying Batter with Beer Ingredients:
1 cup Flour
1/2 cup Corn flour
1 cup Beer
2 Whole eggs
Salt, cayenne and pepper to taste
Frying the catfish:
Place dry ingredients in a bowl. Make a well in the center. Add beer and eggs and beat well. Let stand at room temperature for 1/2 hour before using. Dip in your catfish pieces and fry until golden brown. Let stand at room temperature.
Soup:
In a heavy bottomed soup pot, saute the bacon. As soon as it starts to brown add the onion and diced green and red pepper. Cook for about 5 minutes more.
Add the diced tomatoes. Cook 5 minutes more.
Add the okra and the stock and bring to a boil and reduce to a simmer. Cook till soup starts to thicken (tomato paste can be added at this point, if desired).
Add the fried cubed catfish and simmer for about 30 minutes. Season with salt and pepper.
Livermush - Dubbed the "poor mans pate'", Livermush is a concoction of pig innards (head and liver mostly) with cornmeal, sage and pepper. Read here why Livermush is a gourmet dream a real delicacy. Neese's is the brand of Livermush we like best. |
| Alligator Soup
Tender, Succulent, Alligator in Soup! Ingredients:
3 lbs. Alligator Tail, diced
2 cup Onions, chopped
1 cup Celery, chopped
2(8oz) cans of tomato Sauce
3 Garlic Pods, mashed, chopped
Cayenne Pepper to taste
Salt to taste
pinch of basil
1cup bacon drippin's
1 cup flour, all purpose
3 quarts(96oz) water
1 lemon
1 oz Sherry Preparation:
Get you out them Dutch Oven, build them fire, medium hot, make them Roux by using them Bacon Drippin's and them flour, brown them flour until golden brown. Clean and prepare them ingredients for them pot, take them tomato sauce outa them cans, throw them cans in them garbage cause they taste bad in them soup, and add to them Roux, stir well, then stir some more. Now add them water, bring to a high boil, reduce them fire and simmer, closed up. Now find them skillet, brown them Alligator until dark brown, be careful not to burn them. Add them to them simmering soup. Put them cover back on and simmer for about 3 hour. Add some water to keep them pot the same fullness. Taste for tenderness, then add them Sherry. Open them lemon, squeeze them juice into them pot, throw them hulls away. Serve right a way, is so goooood! for sure!
Bon Appetite!
Redneck Chimichanga Ingredients:
2 ounces shaved steak (Philly meat)
1/2 ounce red and green peppers
1/2 ounce yellow onions
1 slice American cheese
1 tablespoon mashed potatoes
1 large burrito wrapper (flour tortilla) Instructions:
Cook the shaved steak then add the peppers and onions and sweat until soft.
Put mashed potatoes in center of burrito wrapper then put shaved steak/pepper/onion mix on top of that. Add cheese. Fold in all four sides and secure with wooden picks. Deep fry until golden brown. Gravy is the best type of dip for this.
Redneck Beer Bread Ingredients
3 cups self rising flour 3 tbsp sugar
1 can 12 oz warm beer
Directions
Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400 degree oven for 30 minutes or until brown. This bread can go with anything in Cajun country.
Redneck Chicken & Potatoes Ingredients: Chicken
6 red potatoes
Wishbone /Viva Bottled Italian Dressing
Garlic Powder
1 whole lemon
Paprika Directions: Marinate chicken in dressing if possible, for 3 hours (not necessary) if you have time.
Pour dressing over chicken, just about 1/4 cup (not too much) ...squeeze half the lemon onto it...add garlic powder, paprika and if you like salt-pepper-oregano (optional).
Meanwhile cut potatoes into quarters and boil 20 minutes. (Peeled or unpeeled whatever you want) while chicken is baking. Then add potatoes to chicken in oven. Squeeze other half lemon over potatoes and chicken, turn chicken, add more garlic powder and paprika.
Bake, turning potatoes once or twice, another 30 mins. or until chicken is well done to your liking.
Brains and Eggs - We love scrambled eggs with fresh brains, and when I travel, I carry my brains in a can. I take them with me into the restaurant and request that the chef dump them into my scrambled eggs.
They good! I remember my kids at breakfast one day, talking about how "gross" brains and eggs were, while eating the brains that cousin Mac slipped into their scrambled eggs!
|
Bar-B-Q'd Raccoon Ingredients: 5 lb. raccoon, cut into serving pieces
1 cup red wine
2 onions, sliced
3 bay leaves
1 tbsp salt
1 tsp pepper
3 cloves garlic, sliced
2 cups of your favorite barbecue sauce
1 tbsp paprika Place the raccoon pieces in a large pan. Add the wine, onions, bay leaves, salt, pepper and garlic. Add enough water to cover the meat.
Bring to a boil. Cover and simmer for 1 hour.
After 1 hour, remove the meat and drain. Place the raccoon in a greased baking dish. Mix the barbecue sauce and paprika together and pour over the meat.
Cook at 325 degrees for 50 - 60 minutes.
|