• Recipes

    Blue corn tortilla chips and sour cream accent a tamale pie.

    Leftover turkey has life

    Regular readers of this column know there is always one turkey recipe each spring to go with the turkey season. Only once before have I added a second turkey recipe, but I’m going to do it again. It’s a turkey pie, cooked in a cast-iron pan, that can be cooked in the oven or taken outside to the grill in the warming May weather. It makes a lot, too, so there will be plenty for lunches for a few days. 

    May 25 at 2:20pm
    Sliced and ready to eat, oven-roasted wild turkey, prepared with a few spices and barbecue sauce, will give you another reason to long for turkey season.

    Gobbler grub

    April is a special time of year across the Southeast. There is something for all outdoor enthusiasts to do. If you like fishing, there are opportunities of all kinds, freshwater and saltwater, and hunters can get back into the woods for encounters of the gobble, gobble, gobble kind. 

    April 30 at 9:00am
    Balsamic Shrimp has a distinct sweet tang from the honey and the balsamic vinegar, but there is no sour component in its taste profile.

    Captain of the kitchen

    The eyeglasses give the well-built, middle-aged man a scholarly look, but he carries an obvious outdoors veneer from years in the sun. Nothing in Capt. Tommy Pellegrin’s appearance would lead one to believe he is a chef.

    March 26 at 9:00am
    Stews are hearty meals that take the edge off the chill after a February day afield or in the boat. Using venison and blackening seasonings make for a great time at the table.

    Blackened venison stew

    Winters in the South typically aren’t harsh, at least not for more than a few days at a time, but there will be a few times it’s nice to have a pot of something simmering and ready to eat to help warm up. 

    February 26 at 9:00am
    Cube steak is an excellent and easy way to fix venison. It’s a hearty, heart-warming meal for a cold January evening. It starts on the stove top and finishes up in the oven (inset).

    Venison cube steak

    I believe you’ll enjoy this month’s recipe. It’s my version of something I remember enjoying most of my life.

    January 18 at 9:00am
    Oysters in a brown gravy is an unusual dish that is more like a soup than a gravy.

    Oyster recipes perfect for the holidays

    From now through February and into March, oysters are in their prime  — fat and flavorful. 

    And Ronnie Sampey knows it. 

    December 08, 2017 at 6:00am
    When the smothered frog legs are ready to serve, the meat will have mostly fallen from the bones.

    Big Rick’s Smothered Frog Legs with Pecan Oil

    This recipe is one of Rick Barrios' specialties. Most people simply fry frog legs, and there is absolutely nothing wrong with that. But this recipe expands the range of what can be done with frog legs. 

    August 10, 2015 at 11:00am
    Roll up your sleeves to eat Ronnie’s Smothered Crabs. They are delicious and fun to eat, but messy.

    Ronnie’s Smothered Crabs

    Ronnie Sampey said this dish came from “old man Percy Broussard,” whom he got to know 14 years ago.

    July 27, 2015 at 11:45am
    The Redfish Sauce Piquant is unique because few sauce piquants are made with fish. The sauce is smooth and won’t bite your tongue.

    Redfish Sauce Piquant

    This recipe came from my dad,” Ronnie Sampey said. “He would cook it at camps. Normally, people cook sauce piquant with meat like rabbit, turtle or alligator. Most people I know have never heard of a redfish sauce piquant. I use fillets cut into chunks because I don’t like to fool with bones.”

    July 07, 2015 at 10:10am
    Trout tacos are a great meal to prepare and eat on the deck or patio on a June evening.

    Try chipotle trout tacos

    This recipe came about as a different way to eat speckled trout beyond the traditional frying and grilling. I think it hits the spot, but it also serves as a means to get kids and others who don’t usually care for fish to give them a try. Fish tacos have grown in popularity, and these are easy to make. I believe they are tastier than any you will find at a seafood restaurant and suggest you try them to confirm it.

    June 11, 2015 at 9:15am
    When people see a fisherman unloading catfish at a state lake they almost always ask, “when will supper be ready?”

    Fried catfish, Gunny style

    Kenneth “Gunny” Lennington is a retired Marine Gunnery Sargent who worked in Jackson and lives in Richland, and cooks some of the best catfish you’ll ever taste. You may find more elaborate recipes, but don’t let the ease of Gunny’s catfish fool you.

    May 15, 2015 at 7:00am
    Jessica’s Sauce Piquant is full of rich flavor but the tomatoes do not overwhelm the taste of the fish. Note that the fish pieces have been kept intact by not overcooking or over-stirring.

    Jessica’s Sauce Piquant

    Editor's Note: This recipe is courtesy of Justin and Jessica Head of Dularge, La.

    Justin Head’s family makes sauce piquants using game, but his wife Jessica wanted a version for fish. She did some research on basic sauce piquant recipes and adapted them to her taste.

    May 05, 2015 at 11:15am
    Turkey strips and bacon should be ready at almost the same time.

    Coke and jerk turkey

    I am surprised when I hear hunters complain that they have issues cooking their turkeys, that they can’t make them taste good or say that the meat is stringy and chewy. I don’t understand. I must have been real lucky, because I’ve tried a bunch of recipes, and the worst attempt tasted good. In most recipes, I would consider wild turkey to be more tasty than farm-raised turkey, and in others, it was just as good. I have no complaints with wild turkey, except that I don’t get to hunt them as much as I would like.

    April 16, 2015 at 9:00am
    Bob Szyzmakowski’s naan venison casserole is an interesting recipe that uses venison with some unusual ingredients.

    Bob’s naan venison casserole

    I don’t know where Bob Sysmakowski came up with the idea for this recipe, but it is a pleasant change from many of the things I do with ground venison. This combines ingredients that aren’t often used in a venison recipe, and it works. This has a nice, pleasant taste, with just an ever-so-slight garlic hint around the edges. I believe if you make it once, you’ll make it again. 

    March 27, 2015 at 11:30am
    Swap venison for beef and tortillas for pasta and you’ve got a new, intersting lasagna dish just waiting to be devoured.

    Venison taco lasagna

    This recipe originated from looking for new ways to use venison. The general idea began in a deer-camp discussion.

    Shortly after the discussion turned to favorite recipes for venison, it took a detour that generated a bunch of “What ifs? and “How abouts?” that my buddies felt they couldn’t try at home but were issued as a food challenge to me. 

    February 06, 2015 at 10:00am
    A hybrid between stew and soup, blackened venison stoup is a filling, satisfying dish.

    Blackened venison stoup

    Many people believe there is a lot to a name, and if so, this one should get you thinking. I believe it is obvious this has something to do with blackened venison being cooked in a crock pot, but just what the heck is stoup? Stoup is a word I made up to describe this dish, as it has some of the qualities of soup and some of the qualities of stew, but really isn’t quite exactly either.

    January 14, 2015 at 10:15am