The Brownsville States-Graphic, Thursday, April 7, 2011 — Page B9
John Gallaspy is our featured cook this week in the “Cook’s Nook.” John’s reputation for gourmet wild game cooking is well established in our West Tennessee area. His talents are not just in cooking; he is the publisher of several local magazines (I just love the “Mid-South Hunting and Fishing News”), he is active in many local organizations and was awarded Volunteer of the Year in 2010. On an interesting
personal note, he and his wife Mickey have a cat that’s 24 years old! He is the author of “The Critter Cookbook” and was the editor for the Presbyterian Church’s “Bring A Dish” cookbook. John’s recipes are simple and delicious, and he has so many wonderful creations, I hope he decides to publish another cookbook soon. I originally planned to feature fish this week since it’s crappie fish-
ing time, but wouldn’t you know, it’s also wild turkey season and while we were chatting, he introduced me to some other creative dishes, so I couldn’t bear to deprive you, my dear readers, of any of them! One handy tip from John, if you soak almost any fish in vinegar and water before cooking, it will be flakier and have a better flavor … Happy Cooking!
NO MESS GRILLED CRAPPIE from the kitchen of John Gallaspy
12 crappie fillets with skin attached ½ stick butter 2 teaspoons minced onion 6 ounces liquid smoke 2 teaspoons lemon pepper For this recipe, it’s not necessary to remove the skin from the fillets. You don’t even need to scale them. Place aluminum foil on top of grill and poke holes through the foil. Heat the butter and mix with the liquid smoke and minced onion. Place the fillets on the foil, skin side down, and baste with the mixture. Pepper to taste. Cook until they are flaky and separate from the skin.
TOMATO CRAPPIE 4 good sized crappie fillets salt and garlic powder lemon pepper parsley flakes 1 white onion (sliced real thin) fresh tomatoes, sliced Put the fillets in a baking pan and sprinkle with the lemon pepper, garlic powder, salt and parsley flakes. Then put the onions and then tomatoes on top of the fillets. Bake uncovered in the oven at 350 degrees for no longer than 15 minutes or wrap in foil and grill for about the same time.
SMOKED WILD TURKEY 1 wild turkey ¼ cup dry red wine 2 tablespoons butter 1 teaspoon marjoram salt and pepper to taste ¼ cup vegetable oil 1/3 cup fresh lemon juice 1 tablespoon Worcestershire 1 clove garlic, minced Rinse turkey in cold water. Mix oil and next 8 ingredients and rub turkey inside and out with mixture. Pour remaining mixture into the water pan of an electric or charcoal pan smoker and fill with water. Smoke turkey for 8 to 12 hours with hickory, keeping pan filled with water. Cool. Slice and serve with pepper jelly.
MAGGIE’S MUSTARD FRIED BLUEGILL Whole bluegill or other bream Prepared mustard (yellow, Dijon) Stone ground yellow cornmeal Salt and pepper Peanut oil You will also need your mama’s best black Griswald . Pat fish dry and spread both sides lightly with mustard. Roll in cornmeal seasoned with salt and black pepper. Place fish on cake rack to set the cornmeal coating while oil is heating. Heat enough peanut oil in the skillet to cover the fish. When the oil is very hot, fry fish quickly until golden brown, turning once. Serve with lemon halves to juice fish. Goes well with hush puppies and sliced raw Vidalias.
DANDY DEEP-FRIED WILD TURKEY Dress the wild turkey whole, leave skin on. Rub with Cajun seasonings. Heat large fryer with peanut oil to 350 degrees. Slowly lower turkey and cook for 3 minutes per pound plus 5 minutes. Remove. Drain, cool and eat.
PORK SAUSAGE STROGANOFF 1 pound pork sausage (hot, sage or mild – your preference) 2 packages Lipton Stroganoff noodles 1 can green chilies 1 teaspoon crush cayenne pepper flakes (optional) Brown and crumble sausage in large skillet, while preparing the stroganoff noodles and sauce per package instructions in saucepan. Drain sausage, add chilies. Cook a little longer. After the stroganoff sets, add to the skillet of sausage, add pepper flakes, blend and serve with bread of choice. Freezes well.
BROILED WILD TURKEY 1 wild turkey, cut up 2 cups chicken stock ½ teaspoon black pepper 1 teaspoon salt 2 sticks butter Rub turkey with butter and sprinkle with salt and pepper. Place on a well-greased broiler and broil for 20 minutes, turning occasionally, so all parts are evenly browned. Place turkey in a baking pan and dot with butter. Add stock. Cover tightly and bake in preaheated oven at 350 degrees for 30 minutes. Baste several times with the liquid in the pan. Serve.
MARINATED SHRIMP 2 pounds cooked, peeled, de-veined shrimp 1 tablespoon salt ½ teaspoon cayenne pepper 1 small can sliced black olives ½ cup lemon juice ¼ cup red wine vinegar 2 tablespoons sliced pimientos 1 large lemon, thinly sliced 1 medium red onion, thinly sliced ¼ cup olive oil 2 minced garlic cloves 1 tablespoon dry mustard 1 bay leaf, crumbled 1 tablespoon fresh parsley Mix all ingredients and let shrimp marinate at least 3-4 hours. This can be made 3 to 4 days in advance if covered and refrigerated until serving.
BREAKFAST SAUSAGE CASSEROLE 1 large can Pillsbury Grand biscuits 1 pound pork sausage of your choice 6 eggs beaten 1 cup shredded cheddar cheese 1 can chopped green chilies Tabasco Salt and pepper to taste Brown the sausage in a skillet and drain. Using an angel food cake pan(not a bundt pan with ridges) coat with vegetable oil. Roll 3 of the biscuits flat and coat the bottom of the pan. Add the drained, browned sausage, then the eggs, followed by the cheese and drained green chilies. Salt and pepper to taste and sprinkle Tabasco if desired. Roll out the remaining 5 biscuits and cover the top. Cook in a preheated 375 degree oven for about 30 to 40 minutes or until firm. Turn upside down on a platter and slice to serve.
TURKEY BREAST AND CREAM GRAVY 1 wild turkey breast 1 cup vegetable oil ½ teaspoon salt 1 teaspoon minced onion 1 cup flour 3 cups milk ½ teaspoon pepper Cut turkey breast into cubes. Marinate in milk for 4 hours in the refrigerator. Remove, saving the milk and roll in flour seasoned with salt and pepper. Brown in oil. Pour off excess oil and add milk from marinade and minced onion. Simmer until gravy is thick and creamy. Additional flour may be used to thicken gravy. Serve over steaming white rice.
BAKED SARDIS CRAPPIE 6 to 8 crappie fillets 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce 1 tablespoon grated Parmesan cheese ¼ cup melted butter 2 teaspoons onion powder 1 tablespoon bread crumbs ¼ teaspoon black pepper Place the crappie on a double layer of heavy-duty aluminum foil. Mix all the other ingredients well and pour the mixture over the fish and seal the foil into an airtight pouch. Bake at 400 degrees for 30 minutes. Remove and serve.
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