Thanks. It's sort of odd that my first post on this board is on a recipe thread...

At least it is a good post!! Food and knives is what it is all about! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Welcome to the Yard, mikeal. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Man, that Pepperoni dip sounds great! <img src="/ubbthreads/images/graemlins/cool.gif" alt="" />

whichdog, those deserts are delicious looking(tounge out).

Armadillo Eggs

* 24 jalapeno peppers
* 1 pound sausage
* 2 cups all-purpose baking mix
* 1 (16 ounce) package Cheddar cheese, shredded
* 1 tablespoon crushed red pepper flakes
* 1 tablespoon garlic salt
* 1 (16 ounce) package Monterey Jack cheese, cubed



1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet.
2. Cut a slit in each jalapeno pepper. Remove and discard seeds and pulp.
3. In a medium bowl, mix sausage, baking mix, Cheddar cheese, crushed red pepper, and garlic salt.
4. Stuff jalapenos with the Monterey Jack cheese cubes. Shape sausage mixture around the jalapenos to form balls.
5. Arrange jalapeno balls on the prepared baking sheet. Bake 25 minutes in the preheated oven, until lightly browned.

I add about 1/3 cup of milk to make the batter a bit easier to mold.

If jalapenos are too hot for your delicate constitution, you can try other peppers.

Black bean chili with chorizo, avocado relish, and cumin crema-

Ingredients:
1/4 cup olive oil
3 lbs of beef cut into 1/2" cubes or 1/4" strips
16oz of Chorizo sausage
1 large red onion
5 cloves of garlic
3 Tablespoons of ancho chili powder
1 tablespoon of pasilla or chipotle chili powder
1 tablespoon of ground cumin
3 jalepeno and 3 serano peppers
1 poblano pepper
one aneheim pepper
1 bottle of dark Mexican Beer
4 cups of chicken stock
1 cup of beef stock
2 10 oz cans of Ro-Tel tomatoes and chilies
1 small can of Chipotle pepper in adabo sauce
2 cups of black beans(rinsed & drained)
1 lime
1 tablespoon of honey

Brown the beef in a large stock pot or dutch oven with olive oil (it will probably take 3-4 "sessions"), remove the beef and add remaining beef to brown.
set beef aside
Brown chorizo, set aside
drain off most of the fat (leave 3-4 tablespoons in the bottom of the pot).
Add red onion and cook until onions are soft.
Add garlic and diced fresh peppers; cook for 2-3 minutes being careful not to scorch the garlic
add chili powder and cumin, cook 2 min
add beer and cook until it reduced by 1/2-3/4
return beef and sausage to the pot, add chicken and beef stock, tomatoes, chipotle/adabo puree, and honey and bring to a boil
reduce the heat to medium and let simmer 45-50 min
add beans and cook for 15-20 minutes until beans are tender, add salt, pepper, hot sauce, etc, and the juice of one lime to taste.

The relish is easy
2 avocados pitted peeled and diced
1/2 of a red onion diced
3-4 cloves of fresh garlic
1 jalapeno and one serano chili
a teaspoon of lime
fresh chopped cilantro to taste
toss together in a small bowl with cracked black pepper and sea salt

let it sit refrigerated for at least an hour to set up


The crema is sour cream or creme fresche with salt, pepper, and toasted cumin.
whisk it together, and put it in the refrigerator for 2 hours. This lets the flavors blend a bit.

Use the relish and creama to accent the chili. I also topped with cheese, green onions, and some fresh chopped cilantro.

Kung Pao Shrimp

1.5-2 pounds of peeled/deveined shrimp
6 dried chili peppers
3 cloves garlic, minced
1 table spoon minced ginger
3/4 cup of chicken broth
2 tablespoons of soy sauce
2 table spoons of oyster sauce
1/2 green bell pepper, diced
1/2 red or yellow bell pepper, diced
2 tablespoons of chili garlic sauce
1 tsp rice vinegar
3 green onions diced
1 medium white onion diced
1 tablespoon of cornstarch
1/2 teaspoon ground white pepper
3/4 cup of roasted peanuts
1# broccoli florettes
chili pepper flakes

mix-chicken broth, soy sauce, vinegar, cornstarch, chili flakes & salt until smooth set aside
mix-chili garlic sauce, oyster sauce, and rice vinegar, set aside

steam broccoli set aside
in a wok or large fry pan, heat 2 tbsp of peanut oil
add minced garlic and ginger until brown
add peanuts, dried chilies, bell peppers, onion, and stir fry until onions go clear
add shrimp and cook until they go pink
add chili garlic mixture an stir
add chicken broth mixture and stir in
cook 3-4 min, add cooked broccoli
remove, garnish with green onion and red pepper flakes

serve over white rice or with fried rice side

Fried Rice

it's best if you use rice that's left over or made the previous day.

3-4 green onions diced
3 eggs
1 tsp of sea salt
ground pepper to taste
4 tblsp of peanut oil
4 cups of cooked rice
2 tblsp of oyster sauce
1 tblsp of soy sauce
2/3 cup of frozen peas
2/3 cup of diced baby carrots
1/4 cup white onion diced

Optional-pork, chicken, shrimp, etc. depending on your tastes

get your wok or fry pan hot with 2 tbsp of oil. crack eggs, and beat with salt and pepper. Add eggs to skillet and scramble them, not getting them "too done". remove from skillet, and set aside.

add other 2 tbsp of oil to skillet
add white onion, peas, carrots and stir fry until onions are clear, then add rice oyster, and soy sauce. cook until heated, then add eggs back to the mix, being sure to break then up.
add green onion, cook a few more min, then serve.

Man that chili sounds good. I've been to some chili cook-offs but I never saw anything like that, I've gotta try that one.

Oh...it's fantastic. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Thanks for all of the advice on tree rats. Elk season is over so I am now resigned to shooting rodents. I will try the pressure cooker trick and make a stew. In the past my least favorite part of squirrel season was having to eat them.

<img src="/ubbthreads/images/graemlins/confused.gif" alt="" /> Fried squirrel is a VERY tasty meal! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />