Georgia Gameday Menu

bayoutider · Sep 17, 2007

Chicken & Rabbit Stew

INGREDIENTS:
1 chicken
1 rabbit
2 cups large diced potatoes
2 cups large diced turnips (if you dont like turnips double the potatoes)
1 cup sliced carrots
1 cup green peas (fresh or frozen not canned)
1/2 cup sliced celery
cooking oil
flour
red wine
salt & pepper
fresh thyme (dried is fine)
water

DIRECTIONS:
Cut up chicken and rabbit into serving portions (your butcher can do this for you), season with salt and pepper then dredge in flour. Brown each piece in hot oil using a large dutch oven. Remove meat and deglaze with a little red wine and allow to reduce. In a skillet make a roux from some oil and flour or cheat like I do and use Roux from a jar. Mix roux and water in dutch oven to make a thin gravy, it will continue to thicken so keep an eye on it and add water as needed. Place meat, all the veggies and thyme back in the dutch oven and bring to a boil. Cover and reduce heat to simmer till meat is fork tender.

Fresh French bread to sop the gravy

Peach cobbler for desert

BamaLuver · Sep 17, 2007

Chicken & Rabbit Stew? Where do you come up with these unique menu's? I could handle the chicken part -- but I just couldn't eat poor Peter Rabbit!

bayoutider · Sep 18, 2007

BamaLuver said:
Chicken & Rabbit Stew? Where do you come up with these unique menu's? I could handle the chicken part -- but I just couldn't eat poor Peter Rabbit!

I raise a few rabbits and chickens so they get put on the menu quite often.

You can always substitute two chickens but the two meats do go well together or just leave out the rabbit and cut back on the gravy.

I'm tinkering with a Paella dish that I want to add a lot of Caribbean flavors to. Paella is a Spanish version of jambalaya. Classic paella is saffron rice cooked in chicken stock with chicken, sausage, shrimp, clams, peas and peppers. I want to try one with rabbit, sausage, crawfish, langostino, saffron rice, chicken stock, black beans, peppers and mango. That will probably be my FSU main dish.

ROTYDE · Sep 18, 2007

We are doing whole chickens on the smoker and I will be doing the dessert. Georgia Peach Cobbler:

Cobbler filling:
4 cups peeled and sliced fresh peaches (blanch in boiling water for 30 seconds to remove the skins)
3/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon flour

Cobbler crust:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons brown sugar
4 tablespoons unsalted butter, cut into small pieces
2/3 cup buttermilk

1 tablespoon brown sugar, for topping
Vanilla ice cream

Preheat the oven to 425 degrees F.

Generously butter a 1 1/2-quart shallow baking dish. Place the sliced peaches in the dish and sprinkle with brown sugar, cinnamon, vanilla, and flour. Mix gently and spread evenly again. Bake for 10 minutes.

Meanwhile combine all dry ingredients for cobbler crust in a bowl. Cut in the butter with a pastry cutter or your fingers, to make the texture like coarse crumbs. Add buttermilk and stir to form a soft dough.

Remove fruit from oven and drop rounded spoonfuls of dough on top. Sprinkle with last tablespoon of brown sugar and return to oven. Bake until fruit is bubbly and crust topping is golden brown, about 20 minutes. Serve warm with ice cream.

bayoutider · Sep 18, 2007

Last time I did whole chickens on the pit I used a couple of drunken chicken holders and filled one with grapefruit juice & garlic and the other with white wine and rosemary. Both were very good.

ROTYDE · Sep 18, 2007

bayoutider said:
Last time I did whole chickens on the pit I used a couple of drunken chicken holders and filled one with grapefruit juice & garlic and the other with white wine and rosemary. Both were very good.

That's sound good. I never thought of doing that, I bet it gives it a special flavor.
I will have to try that with one or two of my chickens. Thanks Bayou.

bayoutider · Sep 18, 2007

ROTYDE said:
That's sound good. I never thought of doing that, I bet it gives it a special flavor.
I will have to try that with one or two of my chickens. Thanks Bayou.

Another tip to make the skin crispy is to mix softened butter a little olive oil and some herbs (try rosemary, garlic, onion powder, cracked black pepper) be very careful with herbs like tarragon as a little goes a long way. Work this paste up under the skin, pretty easy to do and makes a world of difference.

If you ever try using an injector try to use as few entry holes as possible for the juices to run out of and keep them at the top when possible.

BamaLuver · Sep 18, 2007

The white wine & rosemary sounds delicious!

Dr. Van Nostran · Sep 19, 2007

bayoutider said:
I raise a few rabbits and chickens so they get put on the menu quite often.
You can always substitute two chickens but the two meats do go well together or just leave out the rabbit and cut back on the gravy.

I'm tinkering with a Paella dish that I want to add a lot of Caribbean flavors to. Paella is a Spanish version of jambalaya. Classic paella is saffron rice cooked in chicken stock with chicken, sausage, shrimp, clams, peas and peppers. I want to try one with rabbit, sausage, crawfish, langostino, saffron rice, chicken stock, black beans, peppers and mango. That will probably be my FSU main dish.

I have to ask Bayou. Do you ring their necks like my maternal grandma or chop off their heads like my paternal grandma?

bayoutider · Sep 19, 2007

Dr. Van Nostran said:
I have to ask Bayou. Do you ring their necks like my maternal grandma or chop off their heads like my paternal grandma?

Actually I do neither. I have someone who does the dirty work for me and I never have watched or asked his method of execution. I know he breaks the rabbit's necks so maybe he is a neck wringer too.

BamaSBR · Sep 19, 2007

Ouch! Poor bunnies. Then again, I guess there isn't an easy way. Cyanide would ruin the stew. :wink:

Our menu:
Snacks: Bayou's Deluxe Tailgate Mix, my Salsa-y dip, another dip maybe spinach or hummus. I have a red pepper hummus recipe I want to try. Maybe red pep hummus and pita chips for those hairy dawgs?

Dawg Bar: Beef and Turkey dawgs with 14 toppings (or more as the list continues to grow - lol) + burgers. Has anyone tried the Hebrew National franks (100% kosher beef)? I noticed these in Publix the other day. I have no idea what kosher means but if it means no gross foreign cow parts, it is a good thing. ;-)

Desert: misc cookie tray, football shaped brownies, lemon or chocolate pound cake

bayoutider · Sep 19, 2007

BamaSBR said:
Ouch! Poor bunnies. Then again, I guess there isn't an easy way. Cyanide would ruin the stew. :wink:

The average harvest is about 60 bunnies. The executioner takes a couple, one goes into the pot that day, a few in the freezer and the rest are sold to a local restaurant.

Our menu:
Snacks: Bayou's Deluxe Tailgate Mix, my Salsa-y dip, another dip maybe spinach or hummus. I have a red pepper hummus recipe I want to try. Maybe red pep hummus and pita chips for those hairy dawgs?

We also have leftover Deluxe Tailgate Mix and have been munching on it all week

Oh God how I hate hummus. I hate chickpeas in general but to each his own. My wife and dogs like it.

Dawg Bar: Beef and Turkey dawgs with 14 toppings (or more as the list continues to grow - lol) + burgers. Has anyone tried the Hebrew National franks (100% kosher beef)? I noticed these in Publix the other day. I have no idea what kosher means but if it means no gross foreign cow parts, it is a good thing. ;-)

Hebrew National we lovingly call Jew Dogs and are the hot dog of choice at my home. It has been said the jews wanted a hot dog and petitioned the head of the Jewish religion to make this happen so they too could enjoy a frank at a ballgame. The head Rabbi or whatever he is called came up with a scripturally correct wiener made from beef with no unclean fillers that is actually blessed by a Rabbi. Eat these and rest assured you are eating no unclean food according to the old testament and will ascend into the promised land.

14 toppings YIKES! I thought I was the only one who put that much on a hot dog. I am a firm believer the wiener should be completely covered in toppings. I normally add mustard, ketchup, raw onion, sweet relish and sauerkraut or chili, mustard and chopped onions. Wife is one of those lettuce, tomato, pickles, mayo, mustard, chopped avocado, relish and gummy bear type people.

Desert: misc cookie tray, football shaped brownies, lemon or chocolate pound cake

Looks like a good menu.

ROTYDE · Sep 19, 2007

BamaSBR said:
Ouch! Poor bunnies. Then again, I guess there isn't an easy way. Cyanide would ruin the stew. :wink:

Our menu:
Snacks: Bayou's Deluxe Tailgate Mix, my Salsa-y dip, another dip maybe spinach or hummus. I have a red pepper hummus recipe I want to try. Maybe red pep hummus and pita chips for those hairy dawgs?

Dawg Bar: Beef and Turkey dawgs with 14 toppings (or more as the list continues to grow - lol) + burgers. Has anyone tried the Hebrew National franks (100% kosher beef)? I noticed these in Publix the other day. I have no idea what kosher means but if it means no gross foreign cow parts, it is a good thing. ;-)

Desert: misc cookie tray, football shaped brownies, lemon or chocolate pound cake

Hebrew National are the best hotdogs I have ever eaten. I love them.....

DiamondDust · Sep 19, 2007

BamaSBR said:
Ouch! Poor bunnies. Then again, I guess there isn't an easy way. Cyanide would ruin the stew. :wink:

Our menu:
Snacks: Bayou's Deluxe Tailgate Mix, my Salsa-y dip, another dip maybe spinach or hummus. I have a red pepper hummus recipe I want to try. Maybe red pep hummus and pita chips for those hairy dawgs?

Dawg Bar: Beef and Turkey dawgs with 14 toppings (or more as the list continues to grow - lol) + burgers. Has anyone tried the Hebrew National franks (100% kosher beef)? I noticed these in Publix the other day. I have no idea what kosher means but if it means no gross foreign cow parts, it is a good thing. ;-)

Desert: misc cookie tray, football shaped brownies, lemon or chocolate pound cake

I'll echo what's been said about Hebrew National Hot Dogs. They are easily the best hot dogs you can eat (Nathan's are a close second).

TideBeliever · Sep 19, 2007

Meat - For an animal to be Kosher, it must have split hooves and chew its cud. (Examples: cow, goat, lamb.)

Non-Kosher animals include pig, horse, camel and rabbit.

Kosher fowl include chicken, turkey, goose, and certain duck. Animals and fowl must be slaughtered by a specialist, called a shochet, and then soaked and salted in accordance with Jewish law.

All carnivorous (meat-eating) animals and fowl, and the blood of all animals and fowl, and any derivatives or products thereof, are not Kosher.

bayoutider · Sep 19, 2007

TideBeliever said:
Meat - For an animal to be Kosher, it must have split hooves and chew its cud. (Examples: cow, goat, lamb.)

Non-Kosher animals include pig, horse, camel and rabbit.

Kosher fowl include chicken, turkey, goose, and certain duck. Animals and fowl must be slaughtered by a specialist, called a shochet, and then soaked and salted in accordance with Jewish law.

All carnivorous (meat-eating) animals and fowl, and the blood of all animals and fowl, and any derivatives or products thereof, are not Kosher.

I think it was FoodNetwork that had a segment on Hebrew National HotDogs. I remember a Rabbi doing a lot of the talking about what Jewish law required to make something Kosher. He also chuckled a little bit when asked if the hot dog was really kosher. I wish they would air it again it was quite good just like Hebrew National Hotdogs.

TideRollsInVa · Sep 20, 2007

For the game I'm doing a BBQ Tri Tip, actually lightly smoked, cooked slow and low. About the only time I smoke beef other than Brisket or beef ribs. Have not decided on the sides but my garden still has all the peppers and tomatoes one could ask for, so I'm thinking grilled tomato w/ fresh basil EVOO and cheese topper and some grilled anaheim peepers w/balsamic EVOO and cheese.

BamaSBR · Sep 20, 2007

Thanks for the replies everyone! I will definitely try Hebrew National this weekend. Might try Nathan's also for taste testing purposes. There was another brand called Fearless Franks.... "the top uncured frank". Didn't sound as appealing. ha

Bayou, you really need to lighten up on the chickpeas. Is it the chickpeas or just peas in general? :wink:

TideBeliever · Sep 20, 2007

bayoutider says...

bamanut_aj · Sep 21, 2007

no menu as I'm going this weekend. My diet will be snack foods and beer.

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